Allyson

Prepping – The Book List

FBEL – The Conservative Safe Space

AKA: Maine Renaissance Faire, weekend the third.

I have somehow managed to create a “Conservative Safe Space” at Ren Faires. I’m not sure how this happened, but it’s definitely an interesting thing!

As I’m writing this, I’ve just gotten home from the third and final weekend of Maine Renaissance Faire. I had a blast, sold a ton of books, and cooked my way through a heatwave and the smoke from Canadian wildfires. I’m slightly sunburned, though not badly, and I managed to avoid getting dehydrated this weekend. I’m rather proud of that. I made Good Choices LOL!

By choice, I stayed on site one extra night, both to get a bit of extra sleep and to not have to load and unload the truck while exhausted and filthy. Instead, I helped other people pack up their stuff on Sunday evening, and then at 9pm I retreated to my tent with some gatorade and my phone (which I basically didn’t look at for most of the weekend). With the big queen bed out of the tent and just my single low cot in there, I had room for my comfy chair and a table, as well as my basket (which doubled as a foot rest on Sunday night). I sat down and watched some Futurama, played a couple of games, took my meds, and was out cold by 10:30pm. I didn’t even shower, even though I could have, because the sheets were already dirty anyhow and I really didn’t care. Come Monday morning, I was up by 8am, feeling actually RESTED. Once the ibuprofin kicked in, I was in fine fettle. I organized all my stuff, packed it neatly, and piled it for easy movement into the truck when Chris arrived to pick me up. THEN I went and showered, and lordy, it felt lovely.

Anyhow, safe spaces. If you listen to people long enough, you can usually tell if they’re liberal or conservative. There are enough code words in both groups that you can pick up on and make an educated guess. I spent the last three weekends learning who the closet conservatives were. I say closet, because at a Ren Faire, you just don’t really talk politics. Well, definitely not conservative politics, but even liberal stuff is largely not spoken about. It’s supposed to be a place to enjoy the fantasy of medieval or Renaissance life, and most everyone does their best to stick to the fantasy and ignore the real world outside.

As I found those I suspected of conservatism, I found a way to privately ask if I was correct. Bonus, I was right every time! I’m sure I missed some people, but that’s fine. I invited several of those people here to the blog, because they’re awesome folks. I let them know that, in my kitchen, we have true equality. Everyone is welcome. I also made it clear that I make my money off of liberals as much (or maybe more) than conservatives, and so if patrons or others were around, we needed to not talk politics. They all understood. Every conservative on site is well versed in keeping their mouth shut while liberals say things they dislike. That’s the price we pay for enjoying the fair and selling our wares to the liberals. It’s fine, most of the time it’s not all that painful.

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The Weekly Feast – Steamed Brown Bread

If you live in or near New England, you may know of the very Northern experience of canned brown bread. Cylindrical and sweeter than regular bread, more dense, and yet so delicious when camping! Canned bread has a long history in New England, and is deeply entrenched in our culture (The Takeout). The reality is that canning only made this steamed version of bread more easy to disseminate to the public. It had long been part of the New England colonists’ food culture. So here is a recipe based firmly on the 1908 version of The Rumford Complete Cook Book.

Ingredients:

  • 2 cups whole wheat or Golden Wheat flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup molasses
  • 1/2 cup raisins
  • 1 egg
  • 2 cups whole milk

Sift together the flour, cornmeal, salt, and baking powder. Add in the raisins and molasses. Whisk together the egg and milk, then add that to the flour mixture.

Have ready several well greased tins with oven-safe lids, and fill these 2/3 full of the batter. Grease the lids and fit them onto the tins. If you don’t have appropriate tins, you can use #3 (large bean) cans or even coffee cans (which are generally #10). For can sizing, you can check out this site.

There are two methods you can use for steaming your bread: stovetop or oven.

To steam your bread on the stovetop, you need a pot that is sufficiently larger than your can that you can put a lid on the pot. Put a steamer rack (a metal trivet, even balled up aluminum foil will work) in the bottom of the pot, and put your can on top of your rack. Add enough boiling water (yes, boil it before you put it in the pot with your bread) to come about a third of the way up the side of your can. Cover the pot and turn the heat to its lowest setting that will still maintain a simmer to generate steam. Steam the bread for three hours.

To steam your bread in the oven, pre-heat your oven to 325°F. Find a high sided roasting or other pan that will hold your can of bread and still allow you to pour in enough boiling water to reach a third of the way up the side of the can. Again, steam the bread for three hours.

You can check your bread for doneness by inserting a toothpick. If it comes out clean, it’s ready. I would suggest you start checking your bread at the 2 hour mark, especially if you’re using smaller cans. Continue to steam until the bread is baked through. Let your steamed bread cool on a cookie rack on the counter for at least one hour before removing it from the can. It should slide out fairly easily after it has cooled.

Serve this up as is, or “toast” it in a frying pan with a little bit of butter or margarine. This is very dense, very filling bread, and is in NO WAY a reduced calorie item.

Prepping – Ren Faire Report, Second Weekend

I don’t have many pictures of last weekend, as I was busy as all get-out. I have a single shot of one of my pies, which I pre-made at home so I wouldn’t be so busy. The pies were great, but I was still too busy to do anything but be at the kitchen tent.

Pork pie, half eaten.

Saturday, we had a glorious day. Rumors are floating that we had over 6000 people in fair that day, which is pretty damn fine. I sold several books, which was nice. Tips were good, too. With a beautiful day, though, comes the heat. It’s vastly important to put on sunblock several times during the day, because it does wear off as you sweat and it’s vital. Even more important is drinking enough water and assorted other liquids to balance your electrolytes. Water alone won’t do it, because you’re working much harder than usual, sweating buckets (or worse, you stop sweating, which is downright dangerous), and not peeing nearly as often as you should. You can actually get water drunk (loopy from too much water) and still be dehydrated. As someone with VERY low sodium naturally, I always have Gatorade, sekanjabin (a Persian “gatorade” style drink from the middle ages), Liquid IV, and LMNT on hand. It’s necessary to stay on top of things, in order to continue to be functional.

Why is this in the “prepping” section this week? Partly because I didn’t have anywhere else to put it, but partly because there are actual survival skills that I’m talking about here. Being hydrated during heavy labor, especially a kind you’re unused to in daily life, is something  you won’t think of in an emergency situation unless you’re already in the know.

The first weekend of fair, I managed to get slightly dehydrated. I stopped sweating. I knew how hot it was, and that I should be sweating, and I dosed myself with LMNT to try and fix things. Almost immediately, I started sweating again. My body knew it was going to get what it needed, and voila. How is that done if you don’t have fancy, expensive packets of stuff to put into your water? Add vinegar, salt, ginger, and whatever flavoring makes it drinkable for you. This will quite literally save your life. Salt is necessary, and when you’re very hot and NOT sweating, it means your body can’t naturally regulate your body temperature. Salt makes the sweating happen. Vinegar helps balance your natural electrolytes. Ginger stops a cold drink from causing cramps in a very hot body. Sugar makes it palatable. Know how to make some version of it (sekanjabin, shrub, switchel, haymakers, posca, whatever).

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FBEL- The Epstein Files

The big question on everyone’s mind is who’s on “the list.” The problem is that there’s no real chain of custody for the damn thing. Anyone could have made changes or edits to it along the way.

I’m strongly of the opinion that, if “the list” had Trump’s name on it, the Dems would have released it already. They had four years to do so, and using a simple list to get rid of Trump at the expense of Biden or the Clintons would have been trivial. Still, Bondi said that Trump’s name was somewhere in those files.

On TikTok and Facebook, several of the left leaning people I follow are asking everyone, “If you knew your favorite politician or star was on the list, would you still want it released?” There’s been a lot of crickets from the Left (with a few vehement outliers saying absolutely yes), and a lot of noise from the Right saying “release it already.” More than half the country chose Trump to be our President, and we did so on a platform of transparency. It’s time to be transparent.

I happen to be on the “release it” side of things. Yes, it may have been doctored. It’s up to our Justice Dep’t and Bondi to track that back, have experts look at it and figure out what, if any, changes were made. That doesn’t mean it shouldn’t be released. Yes, it should. And if it turns out that Trump was bonking little girls and there’s definitive proof, then we toss his ass in jail. Again, we know that won’t be the case or it would already have happened, but that’s the bottom line. I don’t want ANY kiddie diddlers as part of the ruling class of America. I don’t care what “side” they say they’re on; if they’re into children, then they’re not a politician, they’re a cretin.

What is the problem with just opening it all up? Well, first and foremost, doing so would expose victims and people who haven’t been charged with crimes, which is basically re-victimizing those who already suffered. Some of it is definitively child pornography, so that won’t be released. It also exposes a lot of information that is definitively private (financial stuff, etc.). In order to “just release” everything, they’d have to redact large portions of the information. Some in the government fear that would just feed conspiracy theories that the government is holding information back (CNN).

The FBI put out a memo this month, basically saying that they’ve gone through all the information that was gathered. In the gigabytes of information retrieved, they found plenty of evidence of Epstein and Ghislaine Maxwell doing stuff, and not much else. My guess is, like most predators, Epstein kept images of himself but not others. He wasn’t gay; why would he keep images of other men with the children he was abusing? It doesn’t seem to fit the pattern of how that type of predator works, at least in my understanding.

Most people think there’s an actual list, a client list (Wikipedia). While there’s definitely a list of thousands of names and contact information, it’s not a list of those people who actively did things on the island. It’s basically a huge phone book of all the people Epstein might need to contact. I offer you in evidence my own phone book, which contains my mother’s phone number even though she’s entirely cut out of my life and I would never call her.

As to Trump being named in those files, well, we already knew that. He shared a plane with Epstein several times, or so I have heard. Apparently it’s a thing the ultra rich do. Steven Hawkings was in the files, too, but I don’t see anyone accusing him of doing illegal things with children.

All that said, I want to see the information. Even if it’s redacted to protect the innocent. I want the transparency promised us by Trump when he was running for office. If that means some Dems have to make excuses, so be it. Some will likely say that it was doctored by the Right. So be it. Transparency is HARD… but necessary.

The Weekly Feast – Pollock Coconut Curry

For me, anything cooked in coconut curry is going to be good. You could easily sub out the whitefish for tofu or chicken or anything else, and this would still taste wonderful. This diet friendly, delicious meal is a great way to use cheap whitefish protein in your meals.

Ingredients:

  • 2 pollock fillets
  • 1 small onion, diced
  • 2 carrots, peeled and diced
  • 3 red potatoes, diced
  • 2 asparagus spears, cut into bite sized pieces
  • 1 tbsp red curry powder (or to taste)
  • 15 oz can coconut milk
  • 15 oz water
  • 1 tsp lime juice
  • 1 tsp salt
  • 4 tbsp avocado oil, divided (or other neutral oil)
  • fresh dill (for topping)

Add 2 tbsp of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and saute until softened and starting to become clear. Stir in the red curry powder and cook for about 1 minute. Add in the can of coconut milk and then fill the can with water and add that to the pot.

In a skillet, heat the remaining 2 tbsp of oil over medium-high heat. Cook the fish for about 1 minute per side to brown then remove from the heat and cube the fish. Try not to fully cook the fish or it will be too flaky to cube.

Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes. Add the fish, salt and lime juice to the pot and simmer for 5 more minutes.

Salt to taste, then serve into bowls and top with fresh dill. Add a side of hot, crusty bread and some pickles to make the perfect meal!

Prepping – Vinegar

Vinegar is one of those items that should be in every prep pack. It’s useful for SO many things! What can you use vinegar for?

  • making drinks (shrub, sekanjabin, switchel, haymakers, etc.)
  • baking (you can use it to make a buttermilk substitute)
  • all purpose cleaner (AMAZING on windows)
  • preservation (pickles, meats, etc.)
  • descaling (clean scale from coffee makers, kettles, etc.)
  • removes stains (especially yellowing along collar lines)
  • weed killer (on its own it’s okay, mixed with Dawn detergent it’s better than most commercial mixes)
  • insect repellent (I’ve read this one but haven’t tried it)
  • wound cleaning
  • treating nail fungus
  • cleans chrome and helps windows be no-frost
  • soothes a sunburn
  • great for disinfecting cutting boards, especially wooden ones
  • white vinegar in laundry helps remove general stains

I’m sure I missed stuff, but man, we use vinegar all over the place in our house. From salads to shower drains (where it kills off those little irritating gnats that come from drains), it’s basically an all purpose item to have in your go bag.

But what if you don’t have vinegar on hand? Fear not, it’s not actually difficult to make!

Making vinegar from scratch can be such a sinch, and coupled with its indispensability in the kitchen, makes it a worthwhile endeavor. The process of getting to vinegar is simple:

  1. start with a sugary liquid
  2. let the sugars ferment into alcohol by way of our friendly local wild yeast
  3. then with continued air exposure the alcohol will be eaten up by native acetobacter making it into vinegar. Boom!

An even simpler overview:

  1. crush fruit in your fermentation vessel of choice
  2. leave it be until it tastes like vinegar.
  3. strain the solids. So easy!

From: Ferment Pitsburgh

Basically, vinegar is made from scraps, the stuff you’d normally toss in the garbage. You can use apple cores, skins, bruised stuff even. You can use old wine that’s already starting to turn to vinegar, too.

A very basic apple cider vinegar recipe that I have used:

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Ren Faire Rundown – Week One

Behind the  “read more” are lots of photos, so if you’re not on a good connection, beware. This is also replacing FBEL for the week, because I don’t have the mental space to write about politics right now. I hope you enjoy.

This past weekend was the first of three at Maine Renaissance Faire. It’s a lot of fun, a TON of work, and you never know what the weather will be. This is my fourth year presenting at MERF (as we call it), and though three weeks is a LOT at a single site, I have been looking forward to it.

When I prepare for a faire, I need to worry about different types of things. First, I need to address my infrastructure. When I’m at MERF, I get to use the kitchen tent of the Brotherhood of the Arrow and Sword, which is my 15th century historical group. They’ve been around for a couple of decades now, and so they’ve acquired the kind of equipment that I can only dream of. They have many amazing looking tents, trestle tables, medieval lamps and tripods and clothing, things I’m still working at achieving and creating. I have better cookware than they do, though. 😀

Their kitchen tent is a massive wedge that opens on one side. In modern parlance we’d call it a Baker’s tent, though it’s much larger than any one I’ve ever seen before. It can be used with the front closed, making it a plain old wedge tent (albeit one large enough to hold six queen sized air beds with room to move around) or you can put the side up (as seen in the pictures below) to use it for vending out of. This is where I sell my cookbooks, and where my cooking demonstrations begin (they end at the fire, of course).

The other tents are the type used by various medieval military. There are some bell wedges (wedges with ends that bump out to give you a bit of extra room), some square and rectangular wall tents, and a round tent (the most usual used by the average knight, at least according to paintings). My own tent is a tiny wedge, just big enough for me and a small cot and my personal gear. It, too, opens on one side (just like its big brother, the kitchen tent), but it’s not tall enough for most people to stand under. I’m tiny (only 5’1″), so it works for me. I have to stoop a bit, but not much, and I can get dressed standing up by shoving my cot on its side. When I’m at an event with my sweetie, though, we need something larger. We’ve been staying in the “modern camping” area for the past few years, in a very modern pop up easy set up tent that accommodates our queen air bed. I wanted to be closer to my Brotherhood, though, and so my sweetie finagled a “long term borrow” of a 9×9 wall tent for our use from his sister. It is just large enough for our queen bed, our personal clothing bags, and one “gear box” each. Luckily that’s all we really need, as other items are either stored in the car (cash box, harp) or in the kitchen tent (cast iron, chairs, tables).

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The Weekly Feast – Scotch Eggs

I adore Scotch Eggs. They’re the perfect match of sausage, egg, breading, and deliciousness. Done right, the exterior is crispy and salty, the sausage properly cooked without being greasy, and the egg yolk EVER so slightly soft. I will buy them at Ren Faires as a treat, but here’s how to make them at home!

Ingredients:

  • 6 cooked eggs
  • 1 cup ground breakfast sausage
  • whisked egg and breadcrumbs, for coating
  • salt and pepper to taste
  • frying fat

Depending on how cooked you want your yolks to be, this can be tricky. I usually aim for very soft boiled eggs, around 6 minutes in boiling water. For hard boiled, you want 8 minutes in boiling water. (Note: always put eggs into cold water in the pot, then bring the temperature up to boiling, and start your timer when the water reaches the boil.) To make them easier to peel, you can prick the bottom of the egg (the fat end) with a pin, which lets the water in and separates it from the shell. I’m told baking powder in the water also works. When your eggs are boiled, put them in a cold water ice bath for at least 20 minutes before attempting to peel them.

Remove the shells and rinse then wipe the eggs dry. Using your hands, pick up a ball of ground sausage and make it into an oval shape, flattened to an equal thickness throughout. Wrap this carefully around your egg and gently mold until the entire egg is encased in sausage. The harder boiled your eggs are, the easier this is.

Set the whisked raw egg in one bowl and the breadcrumbs in another. Dip the sausage encased egg into the whisked egg, then roll it in the breadcrumbs to coat it. Add the coated egg to a fry pan with oil and fry them until they’re golden brown. Turn them constantly so that they cook evenly. You want the sausage to be cooked through (and the egg will cook a bit further while you’re cooking the sausage).

These can be served as is, hot and crispy. Alternatively, you can split them in half and serve them with sliced tomatoes and a whisked mixture of equal parts mustard and mayonnaise.

Prepping – Making Laundry Detergent

Laundry detergent is not the same as regular soap. There’s reasons for this, and they’re complex, but basically we are not made of cloth. We’re made of leather. Soap cleans leather just fine, but does less of a good job of cleaning cloth. If you want your clothing to be soft, clean, and to last for a long time, regular soap is not going to work. That said, in a pinch, you can absolutely clean your clothes with any regular soap bar. It will be very harsh on your clothing, and difficult to rinse out, so be prepared to do several rinse cycles.

I prefer liquid detergent, but we’ll start with powder because it’s easier.

Ingredients for powder laundry detergent:

  • 1 bar Fels Naptha soap
  • 2 cups Borax
  • 2 cups washing soda

Start by grating up your soap. You want to grate it into very small pieces. You can do this by hand with a regular cheese grater, but it takes a long time. You can also do it in your food processor by cutting the soap into one inch cubes and then pulsing them until they’re in “smaller than pea” size pieces. I prefer to grate mine.

Mix together all the ingredients in a container that’s about 1/3 larger than your batch, and mix it well by stirring with a wooden spoon and shaking it. This is a great project for kids to help with, as you can seal the detergent into the container and then let them toss it around. You need to use a glass or hard plastic container, and not the softer “recyclable” containers you may have on hand. The lid also must seal tightly, or your detergent will clump horribly.

To use, add 2 tablespoons of powder to the drum of your washer (front loading or top loading). Do not add it to the automatic dispenser, as it will clump and block things up. For very large loads, you may need an extra tablespoon. For hand washing, dissolve 1 tablespoon of powder into a cup of hot water, then pour that into your wash water after the detergent has dissolved.

If you would like to have stinky laundry (ie you’re one of those folks who like scented detergent), simply add several drops of your favorite essential oil to the dry ingredients, and stir until it’s all incorporated.

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