Black Syren

Happy Natal day Iron Jon..Wishing you all the very best!

Ohh how adorable! Congrats to you and the Mom..especially the mom who did all the HARD work! *Grins*

Still no change as of yet, though he is still on life support. Apparently he could be ok but one of his lungs collapsed and he cannot breathe on his own right now. This was what my Dad told me last night. Some of my family are flying in from Italy tonight so should be here soon to see him if he does not pull through. As for my Gram...she is pretty much still very quiet and refusing to talk to anyone...Again thank you all so very much for keeping my family in your prayers...

Too small for me as well but it sure is gorgeous

Don't tell me I've "miss-taken" about your personality all this time ..... I may be shocked! Im not sure if that be a good thing...Or a bad thing! *laughs*

Actually it is a shot of rum with cherries so nay tis not too much of a virgin...

*Laughs* I think that is the first time ever my cherries have been singled out in an introductory post without me mentioning them. So you have my forgiveness and my attention..now about those cherries.....Welcome aboard!

I may be intrested....

As she and Moira continued to serve it was clear that they had no English among them or if so it was but a few words for none had spoken any in their prescence. Though to be fair they had said nothing to them either. As one man spoke to Moira gesturing to the food with his hands Moira frowned. “No more. That is it.” She said in a combative tone. Treasure frowned then looked to the one speaking and as he repeated the words gesturing more rapidly with his hands his crewmates nodding her own frown deepened. “Parlate italiano? Do you speak Italian?” As she had to repeat herself more loudly to be heard over the din she felt herself the focus of all including Moira. One of the men tilted his head studying her, his black eyes cool as they searched her face. “Italiano?” He shook his head “Sono spak di I e di Antonio pochissimo italiano. I am Antonio and I speak very little Italian.” He again spoke slowly in his native language “L'alimento è buono. The food is good.” He again gestured to the food. Now that all the men were quiet and not but the creaking of the ship could be heard she could make out and understand what he said. And his hand gestures aided her in further acknowledgement of his words. She grinned and as Moira demanded to know what was said looked over to the cook missing the look Antonio made to the others. “He says the food is good.” As Moira flushed, her mouth suddenly gaped and she hmmphed again and moved off but her cheeks reddened further in pleasure. Spanish was not that much different from Italian at least not if hand gestures were involved. “She says Grazie…Gracias.” She went to move away from them but felt her braid taken hold of just as it had been the night of the tavern. Looking up to the one that held her braid she met warm black eyes “Amado.” He said pointing to his chest. “Mi nombre es Amado. ¿Cuál es el suyo? My name is Amado. What is yours?” Slipping her braid from his hand she rose to her full height and glared at him before replying succinctly and in her own language “Il mio nome è tesoro e sono un fante di marina su questa nave. My name is Treasure and I am a marine upon this ship.” That said she whirled and moved off back to Moira’s side leaving the men to eat and to decipher her language. Excited whispers and murmurs abounded and she glanced over her shoulder and out the door as it escalated to a cheer “¡Tesoro! ¡Una tostada al tesoro, al perro guardián! A toast to Treasure and the Watchdog!” And met the cool glance of Antonio as he continued to assess her then she withdrew her gaze from his and back to aiding Moira who whispered “Well lass. Wot did they say?” Treasure silently worked for some moments her lower lip drawn thoughtfully between her teeth as she worked before blowing out a breath. “They gave a toast to the Watchdog. Their language is not unlike Italian though there are some words I do not know. But Antonio and Amado both have some knowledge of my language so I think we can at least speak to them if need be.” She shrugged and stayed silent as they went about cleaning up and preparing the next meal. Again her lower lip was pulled between her teeth as she worried it and realized why all cooks had such rosy cheeks, it was very hot in the kitchens near the fires. Moira continued to teach her how to handle herself in the kitchen and Moira was impressed with the girls tenacity even when she was overcome with frustration. Treasure's concentration was broken by a sharp jab to her ribs and hastily glancing up she met Moira's glare "They be wantin' somethin else." She felt her eyes widen as she realized she had been lost to her musings and glanced over her shoulder as she dried her hands upon a towel. Folding the towel neatly back upon the edge of the table she had to brace her legs as the Dog pitched as the seas became more rough, before making her way back out the galley door to where they sat on the weatherdecks. "¿Agua, puedo por favor tener más agua? Water may I please have more water?" She tilted her head for it sounded very much like acqua. 'Are you asking for water? Acqua?" Then held up a tin cup to which the man nodded and rubbed at his throat. She took his cup then moved off and ladled another sip or two then moved back handing it to him. "Gracias ¡Tesoro, gracias!" She gave an abrupt nod of her head then moved back to her work wondering where they would be housed and why Antonio continued to keep his cool gaze upon her, it was almost unerving. Almost, but then she was made of bolder stuff and eyes him chin tilted to a stubborn angle. Was he a leader in charge of his crew? He seemed to house some authority by the way he held himself more aloof, there was a certain mantle men of power wore and he did indeed bear such though he tried to not come across as such. A wolf in sheep's clothing? Or was she making too much of it? Still it did stand to reason the spanish might have a spy onboard, did it not?. As he broke his cool glance away from her and back to his men she felt giddy with triumph, at least enough to hum as she went about her work.

It's a good thing your wife is planning on kicking your butt, Else you might have to have it kicked again when you come here. Wow to think if something had happened to you none of us knew or would have known. But still I am glad that you are well again, and recovering everyday. Heck after my latest surgery I still take naps though mine was not near as bad as yours. Just nice to have you home again safe and sound. And like everyone is fond of telling me..*And I do listen by the way* Do what the Dr. tells you to and nothing more.

Thanks to all of you..As of now I have heard nothing further. This event has put my ailing grandmother into a tailspin and she is refusing to eat or talk to anyone. My Great Uncle is her late husbands last living relative. As soon as I know more I will let ya'll know. Again thanks to each of you. Syren

Consider it pinned.

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.

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.