Black Syren

I just found out my Great Uncle had a major heart attack last night and is currently in ICU. He cannot breathe on his own and he is on life support something he has no wish to be on. Please keep my family in your prayers.

Bless you all,

Syren

Before she could form any type of rebuttal Captain Brand had already moved on to other topics. Casting a quick glance to see Ciaran nearby she smiled half-heartedly at him then looked to where Argus lay then turning about moved back the way she had come. Only this time instead of entering the wardroom she turned right and entered the galley. Completely clueless she warily eyed O'Flaherty who eyed her just as warily and Treasure grinned ruefully. "I am sent to assist you..Cap'n said more mouths to feed?"

O'Flaherty merely hmmmphed and shook her head then pointed to the table where she was in the process of chopping vegetables. "Aye word is we are going to take on some of them spainards." Moving around the table she wiped her hands on ehr apron then gestured to Treasure to wash her hands as well. "Don't be knowin' much about cooking do ye?" she snorted.

Treasure blinked at her slowly and shook her head. "Nay, I confess I do not, we had servants for such." She watched O'Flaherty grimace and before the lady could protest that she would be of no use to her Treasure interjected "That does not mean I am incapable of learning. I learn fast and if you are willing to show me then we will be done that much faster will we not?" Rolling up her sleeves she eyes the woman with a no nonsense look and O'Flaherty throwing up her hands and grumbling neath her breath about hoity toity misses moved to the table and showed Treasure how to cut, slice and peel.

Leaving the girl to work she moved back to the other end of the table and began on the meats and kept a baleful eye upon Treasure. The girl awkwardly wielded the blade, but soon grew at ease and though she moved slower she soon gained confidence and moved faster. The potatoes were the most difficult and Treasure often muttered words unbefitting a lady and thought to hurl the small objects she gritted her teeth and soon learned the way of it. All the while thoughts of why the spainards would be aboard the Dog whirled through her head. She had only see them a few times, and the one time in the tavern where the one had grabbed her braid. Once again she gnawed on her lower lip as she debated asking the irate O'Flaherty for more information.

She frowned studying the deep scratches and wondered how he had come about them. She sent a questioning look to William before looking to Owen as he continued to speak. “I do not understand..From harming himself? Because he scratches at the stings?” she asked? She quickly knelt and uncaring of who watched put Argus’s head carefully into her lap and crooned softly to him.

Again his tail wagged halfheartedly and she felt tears come to her eyes but kept her head lowered so none would see. Burying her fingers into his soft fur she looked up to Owen and William. “Thank you..All of you for caring for him.” Owen spying the tears she had thought hidden gave a gruff grunt and a rough nod of his head and turned away busying himself. Releasing a heavy sigh she slowly stroked him then laid his head back down and closed his eyes dozing again.

Rising she swallowed hard and turning in the direction of Captain Brand and Jim she waited till she had their attention yet again. “Sorry to disturb you sir, but I wish to resume my duties. If we are to leave shortly you will need me back in my position.” She hid her fisted hands at her sides and nervously waited for permission.

The sound of feet moving and male voices speaking woke her and she slowly sat up pushing her braid from her face and back across her shoulder. Looking to Luigi who still slept in the chair she glanced at the other two men, both deeply asleep in part to the laudnam. With a yawn she stretched then froze as she heard her name mentioned, male voices muffled she could not make out who the speakers were. Perhaps it was Ciaran checking up on her? Rising from the narrow bed she moved to the water pitcher and washed her hands and face, dried them with the small linen cloth and made short work of rebraiding her hair. Not seeing Briar or Maeve she moved to the passageway door.

Whoever had been speaking had long since gone and she debated moving to the weatherdecks to see what was happening. She also was eager to resume her duties. If they were to leave shortly she would be needed at her post. Dragging her lower lip between her teeth she worried it as she debated going out for she had no wish to get into trouble. Too she needed to find Argus. Was the pup still injured? Had he died? Why had he not barked or come looking for her? Worry for the pup had her opening the door and quickly she slipped out and moved down the passage towards the Weatherdecks.

The early morning air was warm and she tilted her face to the sun before releasing her lower lip then she inhaled deeply and feeling more awake moved across the deck. Seeing Captain Brand speaking with Jim she was about to move back within the shadows when she froze as Captain Brand noticed her. Tyring to not squirm nor fidget beneath such weighty stares she automatically began nibbling on her lower lip, a nervous gesture. "I was seeking Argus." She stated quietly.

I have to get back to working on my trike....

I started it last year for Burning Man, but had some slight problems that I will fix this year .... well that, and I want to add a small motor to it....

This is a picture of it before I added a seat and painted it Hunter Green.

The peddling is weird, and that is also part of the problem, The peddles tend to come undone (Bicycles tighten when you peddle them, with everything flipped backwards, it tends to loosen....) I could fix that... or I'm just going to add some more sprockets and lots of bicycle chains, (and a lawn mower engine) and make it rear-wheel driven. fix the seat, and maybe add brakes.....

Now that is just too cool...And looks like a lot of fun!

Let me know how that goes..I too have been looking at Etsy...

From Colonial Williamsburg

Holiday Wassail

1 gallon apple cider

1 large can pineapple juice (unsweetened)

3/4 cup tea can use herb tea)

Place in a cheesecloth sack:

1 Tablespoon whole cloves

1 Tablespoon whole allspice

2 sticks cinnamon

This is great cooked in a crock pot. Let it simmer very slowly for 4 to 6 hours. You can add water if it evaporates too much. Your classroom will smell wonderful and the students will love it! Serves 20.

From Colonial Williamsburg

Gingerbread

1 cup sugar

2 teaspoons ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup melted margarine

1/2 cup evaporated milk

1 cup unsulfered molasses

3/4 teaspoon vanilla extract

3/4 teaspoon lemon extract

4 cups stone-ground or unbleached flour, unsifted

Combine the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if necessary to prevent sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut it into cookies. Bake on floured or greased cookie sheets in a preheated 375° F oven for 10 to 12 minutes. The gingerbread cookies are done when they spring back when touched.

Gazpacho

Shields Tavern

Colonial Williamsburg, Williamsburg, Virginia

Serves 8

4 cucumbers, peeled, seeded and cut into l-inch slices

½ large Spanish or Bermuda onion, peeled and diced

½ stalk celery, sliced

½ green pepper. seeds and ribs removed, and cut into strips

1 large ripe tomato, peeled and seeded

1 garlic clove, peeled and minced

1¼ cups broken pieces of white bread

2 tablespoons extra virgin olive oil

1 cup water

2 tablespoons red wine vinegar

½ teaspoon salt, or to taste

2 cups tomato or Vå8 juice

Freshly ground black pepper to taste

1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.

2. Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.

Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

Pennsylvania Dutch Apple Dumplings

Christiana Campbell's Tavern

Colonial Williamsburg, Williamsburg, Virginia

Serves 4

For the pastry:

¼ cup all­vegetable shortening

1¾ cups all­purpose flour

½ teaspoon salt

¼ pound (1 stick) unsalted butter, chilled

4 to 6 tablespoons ice water

For the apples:

4 small tart apples, such as Granny Smith

1 tablespoon raisins

1 tablespoons dark rum

4 teaspoons unsalted butter

For the syrup:

1 cup firmly packed dark brown sugar

1½ cups water

2 tablespoons unsalted butter

1. To make the pastry, combine the shortening, flour and salt in a food processor fitted with the steel blade. Using on and off pulsing action, combine until the mixture resembles fine meal. Cut the chilled butter into small pieces, and pulse a few times, or until the mixture resembles coarse meal. Sprinkle with 4 tablespoons of the ice water, and pulse a few times. The mixture should hold together when pinched. Add more water, if necessary. (This can also be done using a pastry blender or two knives.)

Scrape the pastry onto a floured board, form it into a ball, and wrap it with plastic wrap. Refrigerate at least 30 minutes,

2. Preheat the oven to 450°F. While the pastry is chilling, peel and core the apples. Divide the raisins and rum into the core holes, and place 1 teaspoon of butter in each core hole. Combine the syrup ingredients in a small saucepan, and bring to a boil. Simmer for 3 minutes, and set aside.

3. Divide the pastry into 4 parts. Form one part into a ball, and place it between two sheets of plastic wrap or wax paper. Flatten with your hands into a "pancake." Roll the pastry into a circle large enough to cover the apple. Place an apple in the center, and bring up the sides to encase it. Pinch the top together, holding the dough with a little water. If the folds seem thick, trim them off and seal the seams with water. Repeat with the remaining apples.

4. Place the apples on a baking sheet, and brush them with the syrup. Place them in the oven and bake for 10 minutes. Reduce the heat to 330"F, and brush again with the syrup. Bake an additional 35 minutes, brushing every 10 minutes. Remove from the oven, and allow to cool for 5 minutes. Serve hot or at room temperature.

Note: The pastry and syrup can be prepared up to 2 days in advance and refrigerated. The apples should be peeled just prior to baking.

Take Young Rabbits, Young Chickens, or a Rack of Lamb, being cut one Rib from another, and par-boyl either of these well in a Frying-pan with a little water and salt, then pour the water and salt from it, and Fry it with sweet Butter, and make sauce with three Yolks of Eggs beaten well, with six spoonfuls of Verjuice, and a little shred Parsley, with some sliced Nutmeg, and scalded Gooseberries; when it is fryed, pour in the sauce all over the Meat, and so let it thicken a little in the pan; then lay it in a Dish with the sauce, and serve it.

Potage of Venison.

Take a Haunch of Venison, and cut it into six pieces, and place them in the bottom of a Pan or Pot, then put in no more Water than will cover it, let it boil, then scum it, after that add to it a good quantity of whole Pepper; when it is half boiled, put in four whole Onions, Cloves, and large Mace, some sliced Ginger, Nutmeg, three or four faggots of sweet Herbs, let it boil till the Venison be very tender, and a good part of the broth be wasted; after this pour out the broth from the meat into a Pipkin, keep your Venison hot in the same Pot by adding other hot broth unto it; then take a couple of red-Beet roots, having very well parboil'd them before, cut them into square pieces as big as a shilling, and put them into the broth which is in your Pipkin, and let them boil till they are very tender, add unto the boiling four Anchovies minced, then dish up your Venison on Sippets of French-bread, then pour on your broth, so much as will near-upon fill the Dish, then take your roots by themselves, and toss them in a little drawn Butter, and lay them all over the Venison; if the Beets be good, it will make the broth red enough, which you must have visible round about the Dish sides, but if it prove pale, put to it some Saunders: This is a very savory Potage.

First Way

To make an Oatmeal-pudding.

Take a pint of Milk, and put to it a pint of large, or midling Oatmeal, let it stand on the Fire till it be scalding hot, then let it stand by, and soak about half an hour, then pick a few sweet Herbs, and shred them, and put in half a pound of Currans, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs; these put into a bag, and boyled, do make a very good Pudding.

Second way

To make an Oatmeal Pudding.

Steep Oatmeal in warm Milk three of four hours, then strain some blood into it of fish or flesh, mix it with Cream, and add to it suet minced small, sweet herbs chopped fine, as Tyme, Parslee, Spinnage, Succory, Endive, Strawberry-leaves, Violet-leaves, Pepper, Cloves, Mace, fat Beef suet, and four Eggs, mingle all together, and so bake it.

Third way

To make an Oatmeal Pudding boyled.

Take the biggest Oatmeal, mince what herbs you like best and mix with it, season it with Pepper and Salt; tye it strait in a bag; and when it is boyled, butter it and send it up.

Apple-Drink with Sugar, Honey, &c..

A very pleasant drink is made of Apples, thus: Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your taste, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most tastes, if you put a very little Rosemary into the liquor when you boil it, and a little Limon-peel into each bottle when you bottle it up.

Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup.

Another Recipe for Pease Pottage:

Take the best old pease you can get, wash and boil them in fair water, when they boil scum them, and put in a piece of interlarded bacon about two pound, put in also a bundle of mince, or other sweet herbs; boil them not too thick, serve the bacon on sippets in thin slices, and pour on the broth.

Robert May, The Accomplish’t Cook (London, 1666), p. 95

Modern Recipe Notes

1 1/2 cup whole peas, rinsed and picked over

8 cups water (plus additional water for soaking peas)

4 oz. thick sliced bacon, coarsely chopped

Place peas in a bowl and add water to cover by 3 inches. Leave overnight for cooking in the morning or soak all day to cook for dinner.

Drain peas and discard water. Place peas and bacon in a large pot and add 8 cups fresh water. Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed. Add water if necessary to keep from burning.

Serve with pilot crackers (the modern equivalent of ship’s biscuit) and beer for a true shipboard meal. Generously serves four hungry sailors.

This is a delicious recipe for pumpkin, known as "pompions" to English people in the 17th century (as were all squash.) It is one of the earliest written recipes from New England, from a book written by John Josselyn, a traveler to New England in the 1600's. (John Josselyn, Two Voyages to New England.)

John Josselyn called this recipe a “standing dish” suggesting that this sort of pumpkin dish was eaten everyday or even at every meal. He called it “ancient” because English housewives had cooked this recipe in New England for a long time. Josselyn also says at the end of this recipe that this food provokes urine and causes gas (windy)!

The Ancient New England standing dish.

But the Housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew'd enough, it will look like bak'd Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger, &c.) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh: It provokes Urine extreamly and is very windy.

Modern Recipe Notes

4 cups of cooked (boiled, steamed or baked) squash, roughly mashed

3 tablespoons butter

2 to 3 teaspoons cider vinegar

1 or 2 teaspoons ground ginger

1/2 teaspoon salt

In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.

To make sauce for Capons or Turky Fowles

Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper grose beaten.

A.W. A Book of Cookrye. 1591 f.3

Sauce for a Turkie

Take faire water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkie, and boyle them very well together: then put to it a few fine crummes of grated bread to thicken it; a very little Sugar and some Vinegar, and so serve it up with the Turkey.

Gervase Markham , The English Huswife, 1623

Modern Recipe Notes

6 medium onions, sliced thinly

2 cups of water

2 teaspoons of coarsely ground pepper

1 teaspoon salt

1 tablespoon sugar

¼ cup red wine vinegar

¼ cup breadcrumbs (optional)

Follow your favorite recipe for roast turkey. Remove the turkey to a platter reserving the pan juices.

Place thinly sliced onions in a pot with water and salt. Bring to a boil over medium high heat and cook until the onions are tender but not mushy. A good deal of the water should have boiled away. Set aside for a moment.

Place the roasting pan over medium heat and stir to loosen any brown bits. Stir in the onion sauce, sugar, vinegar and breadcrumbs if desired. Add pepper to taste and adjust seasonings. To serve, pour over sliced turkey or serve alongside in a separate dish.

This recipe was recorded in 1674 and although salt is not mentioned it was most likely used as were whatever fresh vegetables they had. So this recipe can be altered to fit the season.

Modern Recipe Notes

½ pound dry beans (white, red, brown, or spotted kidney-shaped beans)

½ pound yellow samp or coarse grits

1 pound turkey meat (legs or breast, with bone and skin)

3 quarts cold water

¼ pound green beans, trimmed and cut into 1-inch lengths

½ pound winter squash, trimmed and cubed

½ cup raw sunflower seed meats, pounded to a coarse flour

Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 ½ hours. Stir occasionally to be certain that the bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower flour, stirring until thoroughly blended.

Fluffing pillows and settling blankets seemed to be the easiest of the duties, those she had been entrusted with. Briar added poultices and checked stitches and bandages making sure all was well and had not any further damage from the trip over. A wash basin sat nearby and was full of cool water and taking a small rag of linen she dipped it into the bowl then wrung it out and bathed the faces of the men careful of their wounds. Both men had not had the best of it and even to her untrained eye they looked as if they hovered near death’s door. As both settled into a deeper sleep she looked to where Lugi lay and moved to him seeing him awake.

“Is all well Luigi?” She asked pitching her voice low so as to not disturb the others and watched him smile then fade into a grimace. “Nay Bella all is well, just a little bit of pain.” Looking over her shoulder she could see Briar putting things away and cleaning up and knelt by Luigi’s side and carefully took his damaged hand in hers and slowly kneaded at the knotted muscles in his forearm and the top of his wrist and hand. “You should have more laudnam as well, but perhaps this will help ease your pain some.” Tirelessly she worked till he had drifted to sleep, lines carved deep into her countryman’s face. Placing his hand gingerly atop the covers she rose unsteadily and stretched before making her way back to Briar and assisting her in putting things away.

“Is there anything else I can do?”

“Nay, for now we let them all rest. They should sleep throughout the night. Tomorrow will be a different story.”

Nodding she asked if she could fetch food from the galley and Briar realizing she was hungry nodded her assent and Treasure quickly headed out the door and headed onto the deck. Taking a deep lungful of air she held it then glancing around and not seeing Argus frowned. She moved quickly back the way she had come down tha hall and taking the door to the right to the galley she fetched a tray for Briar and herself and then returned once more back across the hall.

Setting the trays down on the table used for surgery she watched as Briar turned down the lamps and both settled in to eat, however Treasure's thoughts were not on the food or even on the company but more of Argus and why she had not at least heard him bark.

bloated and uncomfortable

Hell with it, I'm starting a workout schedule around my work hours

Animal

Since the surgery I have been working out..But now that I am fully released I can do crunches and sit-ups as well as weight lifting again. Kick-Boxing is GREAT! I have so missed it...Good to see you starting a workout Schedul Animal.

Morgan sorry to hear about that, Hopefully the Dr. will not need to go in and do such, will keep you in my prayers.

Happy Easter Bess and Phoebe and to everyone else! Phoebe should meet Sophie in her bunny ears! *Grins*

Looks like my business partner and I will both be there for the Scarborough Faire. And yes we are dressing up!

Glad you liked it. Now they do have some in smaller yardages I havent seen the chocolate yet but, I did see a nice copper/sage green color.

Sage & copper

another one

Those are the shortest yardages I saw. Hopefully some of those will work for you. I only looked at the brown section not the greens who who knows what else they may have.

I loved the color on both of these..

My condolences on your loss Briar...So very sorry..

Mine Mine the Cherries are ALL MINE!!!!!!!