Capt. Sterling

lumber yard

Hey Merrydeath, if you don't have period correct GAoP but period correct something from another time frame, you can certainly wear that as well... this a time line event, just about every period goes... And if you have something close but not perfect, the Archangel crewe would never turn our noses up at you. Besides, I would really like the opportunity to talk with you, the crewe is planning something and would like to see if you and yours would like to get involved...

Barbossa and Jones

Yes now that you "pointed" her out... of course I remember...Yes just last year when the cossack was escorting the little Russian princess... snigger... looking forward to seeing her again as well...

Some interesting new developments in England during the 17th century were the invention of the pudding cloth during the early part of the century, Denys Papin's ingenious culinary invention the digester or pressure cooker (circa 1682), and ice cream which began to be made around the early 1660s... also the use of salads were seen on the table with increasing frequency. P. Brears, Food and Cooking in 17th Century Britain History and Recipes... for English Heritage.

POW

From Colonial Williamsburg: Chowning's Tavern Welsh Rabbit with Beer Welsh rabbit, or rarebit, has nothing to do with rabbit, but it is indeed a rare bit. There are quite different versions of its origin. Although Welsh by name, the "rabbit" is traditionally Old English, made from Cheddar or Cheddar type cheese produced for centuries at Cheddar in the English West Country, quite a step away from the Welsh border. In 1774 Mrs. Hannah Glasse, in her Art of Cookery Made Plain and Easy, advised: "Toast the bread on both sides, then toast the Cheese on one side, lay it on the Toast and with a hot Iron brown the other side." Another English cookbook makes this instruction clearer: "hold the red-hot fire shovel over it." 1 tablespoon butter 1 pound sharp Cheddar cheese, grated 3/4 cup beer, divided dash of cayenne pepper or Tabasco sauce 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon Worcestershire Sauce 1 egg, slightly beaten 1 teaspoon cornstarch melt the butter in the top of a double boiler. Add the cheese and all but 1 tablespoon of beer. Cook over hot, not boiling, water until the cheese melts. Combine the seasonings with the remaining tablespoon of beer and stir into the cheese. Combine the slightly beaten egg with the cornstarch; stir into the cheese mixture and let it thicken slightly. Server immediately over toast or broiled tomato halves. serves 4

In that case, here's a few quickies... if you want the actual recipe pm me.. 17th century shows recipes for: Dutch Pudding made with lean beef Scotch Collops made with lean lamb or mutton Brawn made with lean pork Chicken Cullis Salads were coming into favour 18th century Plum Pottage: for beef made by all classes Dishes made by Tradesman Class and above: Potted Venison Stewed Venison Jugged Pigeons Oyster Loaves Anchovies with Parmesan Cheese Whole Fish in Pastry Fried Celery Salamangundy oh and Potted Cheshire Cheese with Sherry

The intent of the event owners/organizers was always to move it around the country so everyone gets a fair chance to attend... the only reason it was in Chicago two years in a row was because of the original deal made with the hotel where it is being held... this was already being discussed at RF1... they may poll the attendees at RF2 but most likely it will only be the two choices of Gettysburg or Williamsburg...

At the top of the gallows? You bet!

Do you want things that would be strictly taken on board ship? or something you might find as well in the local inn?

Not touching that one.. Hey tis good to be the Captain, even if I do get tried and hanged ever other weekend...

The first written reference to Stilton cheese was in William Stukeley’s Itinerarium Curiosum, letter V, dated October 1722. Other references made about the same time clearly indicate that Stilton was a hot item even then. Double Gloucester cheese made since the sixteenth century and Cheshire is mentioned in the Domesday book. According to Food and Cooking in 18th century Britain History and Recipes, by Jennifer Stead for English Heritage... with the improvement in transportation, the above cheese were becoming widely known.

If I don't hang them up in the closet they get misplaced... can't imagine why! Wait till you see the slave irons, copied from those found on the slaver Henrietta Marie, heavy and rather intimidating ... you really can't move in those...

I can easily second this... with one blind eye, tis hard to even light yer pipe, judging distance, even up close, is a nightmare sometimes... fighting with one is even harder...

Only because that is the only section I shot....There is chaos beyond, I assure you. Yep ye fit right in with the rest of the crewe...

Oh Wife...too clean!!

Just brilliant! Blessings on your elf always! Okay...here goes my workplace, sorry just got done with a promo shoot and had to leave the cleaning lady in New York when we moved... My favorite though is the huge closet...

Who is that incredibly handsome fellow in the chair?

Surely ye jest?

Depends... do we have to clean up first...

Did you see them fuse the two mini balls? That was pretty cool...

Hey its hard work getting hanged three times in one day... okay resuced the last time but not until after stepping off into thin air...... dying wears one out so One must sleep sometime to recoup, either that or learn not to get caught so often.. But thank you!

Welcome to the pub Lady...

brighten