Author: aeduinofskye

I’m teaching the “Everything Old is New Again” class at the “Stirring the Pot” Cooks Colloquium later today. Afterwards I well get back to the translation change for “Brawn” in “A proper newe Boke of Cookery”. Also reading goes slowly in my “Cooking the Sagas and Stories” project.

In my translation of “A proper newe boke of cookery” I translated “brawn” as meat”. I’m taking an online class hosted in Ealdomere where they are talking about brawn as what we know in America as head cheese. More research to come.

Here we are a few weeks later and I have uploaded a few articles including a cookbook translation and an entry for Caid’s Festival of the Rose in addition to the notes for my Summer 2020 University of Atlantia class.

Once upon a time I had the House Morien website. That went away as I ran out of time and got tired of dealing with coding HTML. In time much of that content might or might not come back. This is also where I will be posting new culinary research and pictures of what I make.