What century is it again?

My engagement ring?  The weld just broke.  So not wearing it for the time being, until I can talk to Peter, find out who did the re-size and if it had a warranty.  I have another silver ring I will wear in the meantime.

I know I am hard on jewelry, but freaking seriously?

2 Malaches of Pork (Pork((panchetta)), egg, cheese, and pine nut pies) in the oven baking.  They will be frozen post baking and then re-heated at the event.

Visual Aids for my class are mostly pulled, if not yet packed.

Class handout is pretty much done.  I would like to have fleshed it out some more, but it probably not going to happen.

So, now I need to wash and pack the garb, pack the bedding and toiletries, and figure out what the hell I am forgetting.


 

So the box I bought to put the spices for the Royalty Gift for our upcoming event in has a tiny little falcon on the latch.  I just noticed that.

Because I now desire to present this to a sitting noble at some point in my SCA career.

http://www.charmcitycakes.com/noflash/index.cfm?rd=cakes2&cat=4&id=350

I just flipped past the Hitl...I mean, History channel, and the narrator of Lost Worlds just referred to the barrel vault cellars of Vlad the Impaler's castle being built in the "Bye-zanne-tie-n" style.

***head, desk, head, desk*****

So our anniversary is coming up, and since Peter got his combined Birthday/Anniversary Present early (A sustaining membership at the DMFA so we didn't have to wait 6 hours for the Tut exhibit), he gave me my presents today.

* The Big Bad Voodoo Daddy Shirt of my choice from the concert last night.  I got the original Wolf Crest logo, because I have been a fan since the original album.

* Some very fun folders to use in my office.  They have just the right amount of snark.

* Laser guided Scissors.  Yes, I did say that right.  Because cutting a straight line on fabric will never thwart me again.

* And finally, because I mentioned needing a coin bank so I could stop using my flower vase, Peter got methis...Duh Duh DUH_DUH, Duh Duh Duuuuhhh....

I am throwing stuff in a bag, with an eye towards leaving by 9.  We will swing thru Stillwater, to pick up what Peter forgot, then head south on I-35.

The plan is thus:

Today: 9 hour drive to Houston.  Enjoy the scenery, take some pictures, get in about 6ish, or so.  Dinner in Houston.  Bed.

Tomorrow: Early rising; Gehngis Khan exhibit at the Houston Museum of Natural Science; Treasure of Bactria (i.e. Gold Horde from the Kabul Museum) at the Houston Museum of Art; other activities TBA.  Dinner in Houston.  Bed.

Thursday.  Get up EARLY.  Back up I-45 to Dallas.  King Tut at the Dallas Museum of Fine Art; Love in the Renaissance at the Kimball.  Quick dinner.  Drive home.

1) David Boreanz just gets hotter as he gets older.  Watching the first two episodes of Buffy, he was very cute.  Now....meoooow...

2) Girl Scout cookies are not conducive to my diet.

3) Water tastes better with Crystal Light shakers.

4) I really need to bring the big diploma down here (because god forbid law diploma fit in a standard diploma frame).

5) I wonder how much good I will do schmoozing potential GAs when I am tragically unhip....

So I was going to attempt awesome and redact something from scratch.  However, the guidance I got on the crown I am doing the dish in honor of was "He likes meat.  She like feta."  *blink, blink*  Okay... So the only thing I could really think to do then is a recipe I have all nice and redacted out, with minor cheese change.

So here's what I am doing:

In honor of Joe Angus and Phaedra's First Reign,
Ravioli for Meat Days, from Masetro  Martino, Libro de arte coquinaria
(Original Redaction in The Medieval Kitchen by Redon, Sabban, and Sevanti with minor changes)

6 cups chicken broth

For dough
1/5 c flour
2 eggs

For Stuffing
11 ounces of pancetta in one piece
1 scant c. parmesan cheese
scant four ounces of finely crumbled, pre-soaked feta
1 skinless, boneless, poached chicken breast
3 tablespoons chopped parsley
2 tablespoons chopped fresh mint
1/4 teaspoon fresh ground black pepper
1 pinch cloves
scant 1/4 teaspoon of ground ginger
7-9 threads of saffron
2 heaping tablespoons sweet spice mixture (ginger, bay, cinammon, cloves)

Boil the pancetta for an hour and a half, then chop the pancetta, chick, parsley, and mint. Combine all together.  Add the feta, and season it all with pepper, cloves, and ginger.  Add grated parmesan, reserving 6 tablespoons.  Mixture should be thouroughly amalgamated.

Make the dough and divide into egg size pieces.  Poll out into almost transparent sheets.  Adding small balls of filling to one end of the strips and form the raviolis over them.

15 minutes before serving, bring broth to boil and add the saffron.  Steep until broth is a nice golden color.  Return to a boil, and add ravioli, cooking for 5-7 minutes or until done (taste one to be sure).  Serve in a tureen, top with the remaining parmesan and sprinkle with sweet spice mixture.

gunhilda !!!!  Many happy returns of the day!