Solurian Herald

Sunday, November 22, 2009

HARVEST BALL A SUCCESS!

Though no one saw me, I was one of the many guests to arrive at the Harvest Ball in Solurius. LET me tell you there was enough wealth in there to shame an armada.

With magical fall leaves, drifting from the ceiling to just as magically disappear into the floor, King Byron and Queen Caillean were resplendent as always. It never ceases to amaze just how beautiful a woman can be, till one lays their eyes upon our own Queen.

The Countess Un Cadeau de Meres and her handsome husband were present, looking as wonderful as always. The Darkroses were represented by the Lady Diana and her escort Prince Jethil, with Princess Lilia as a chaperone of sorts, if one can imagine THAT!

Baron New Kurast was present also and looked as handsome as ever in his finerey. No wonder the Lady Concessa Quinn fawns so over him. I would think the ladies would be compltely remiss if not noting the fine looks of that man. There were visiting Royalty from other Kingdoms, who seemed to enjoy themselves as much as any of us and were not immune to the music and the draw of the beautiful dance floor.

The Minister of Defense, Her Royal Grace, Duchess Ravenwood, seem to have her OWN follower, and it wasn't that tall drink of water Michael Bonny! The eye couldn't help but how te man watched our Duchess and the other noteworthy thing is that he dressed to match her...exactly. These eyes observed that she wasnt' fighting him off either. He was NO slouch. The Minister seemed to draw these types...Tall, dark and droolworthy. Maybe she will feel pity on the rest of us and tell us where her cache is.

I'd say that the staff deserves kudos. The decorations, the food and the music were absolutely wonderful. Thank you all for your hard work.

Thank YOU Majesties for allowing US to have such wonderful memories inside your home.

Till next time!

Friday, October 9, 2009

AN ARREST MADE!

This JUST in. I was present when Sir Tolroze, his Draconian sidekicks, and Her Grace, The Admiral, brought in the man who *allegedly* attacked the Lady Diana and left her for dead. The Admiral did NOT look amused as they were *escorting* the prisoner to the dungeon.

From what I understand he will be on a 24 hr watch, JUST in case he wishes to take his own life. I know the King is one of those that does not care for the *executions*, being the benevolent man he is, but I'd wager the Queen and The Duchess Ravenwood have the last word on this.

It's been a long road to find this miscreant, but we ALL had faith in the Admiral and her men, especially that handsome rake Sir Tolroze (insert cat purr). The man is a delectable...oh let me get back to the story...

I am not quite sure if the Darkroses have been alerted to the arrest, but chances are they will read it here if not. I am anywhere the story breaks. I'd not like to be in the room when the Lady Meren hears of the mans incarceration. I am sure she would like to have a moment with him alone, though that most like will not be permitted. The Admiral wa adamant about visitors to the prisoner.

Trial should be set soon before the High Council. When I get a date I shall run it here.

Thank the Gods that the man is now off the streets!

Sunday, October 4, 2009

!! DIANA DARKROSE AWAKENS !!

To great sighs and many cheers, the Lady Diana Darkrose is awake and well! Praise be ALL Gods! Her recovery is miraculous if you ask this reporter! Through the vigilance of her mother, Lady Meren, and the constant prayers from her father, Lord Michael, and ALL of the visitors, prayers and well wishes of the masses, she walks among us still hail and seemingly hearty. I also hear the Queen had a very large hand in this as well.

!! UPDATE !!
Word comes that there may be a break in the capture of the purpetraitor ot the crime. Though I cannot give any details that may hurt the investigation, I will say our Admiral is on it, with the help of Lords Sestaren and Tolroze, with the help of the two Draconian warriors at his Lordships side.
I shall report more as it comes, so stay tuned!

~*~ EVENTS ~*~

This is where all events shall be announced!

**************************************************

Delivered by the hands of elves

all the way from the North Pole

You are cordially invited to join us for

Night at the north pole
(Site link)

Hosted by Mr. & Mrs. Santa Claus

Everyone shall meet at the Heathfield Orphanage

and be brought to the Northpole by horse drawn sleigh.

Feel free to invite all those you wish to bring along.

Northpole Night

(AIM Friendly Room)

When: December 9th ('09)
Beginning at 9:00 pm EST

**************************************************

COMING SOON!

**************************************************

~*~ MYTHICAL CREATURES ~*~

BANE SIDHE (BANSHEE)

Irish tradition says that the eerie wail of a spirit known as Bane Sidhe, commonly called the Banshee, announces that someone is about to die.
***********************************************
Her eyes are red from weeping and her hair flows wildly. Bane Sidhe wears a green dress and gray cloak. If caught, she will reveal who will die. But she is seldom caught since she sticks close to the wild moors and remote hills.
In Scotland the Banshee is known as Bean Nighe. Her hands run red with blood as she washes the clothes of the doomed person in a remote lake. A Bane Nighe has one prominent tooth, one nostril, and webbed feet.
Interesting side note:The gaelic name Bane Sidhe(pronounced bane shee) means "Elven Death". This name was given to them because their scream was, to an elf, actually fatal instead of a mere warning of death, as it was to humans.

***********************************************

FROM THE COOKHOUSE

***********************************************

Boiled Peacock

Kill a Peacock, either by thrusting a Quill into his brain from above, or else cut his throat, as you do for young Kids, that the blood may come forth. Then cut his skin gently from his throat unto his tail, and being cut, pull it off with his feathers from his whole body to his head. Cut off that with the skin, and legs, and keep it. Roast the Peacock on a spit. His body being stuffed with spices and sweet Herbs, sticking first on his breast Cloves, and wrapping his neck in a white Linen cloth. Wet it always with water, that it may never dry. When the Peacock is roasted, and taken from the spit, put him into his own skin again, and that he may seem to stand upon his feet, you shall thrust small Iron wires, made on purpose, through his legs, and set fast on a board, that they may not be discerned, and through his body to his head and tail. Some put Camphire in his mouth, and when he is set upon the table, they cast in fire. Platina shows that the same may be done with Pheasants, Geese, Capons, and other birds. And we observe these things among our guests.

***********************************************

Whiskey Glazed Carrots

Orange carrots were first grown in Europe by the Dutch in the 17th century. However yellow, red, and purple carrots were part of the European diet since antiquity. Sometimes you can find heritage carrots for sale at the Farmer's market. You can also substitute young parsnips for some of the carrots. A shot of whiskey gives this dish a sweet aromatic flavor which is delightfully naughty. Go easy on the parsley and corriander.

1 tbsp real butter

1 tbsp brown sugar

3 tbsp water

Salt to taste

Dash crushed coriander seed

1 lb. carrots (about 16) sliced on the diagonal

1 shot of Whiskey or Bourbon

1 tsp chopped fresh parsley or cilantro

In a skillet or saucepan over medium-high heat bring butter, sugar, water, salt and coriander to a boil. Add carrots. Cover and cook until tender (about 15 minutes). Do not overcook. Stir in whiskey. Cook uncovered, stirring occasionally, until liquid evaporates and carrots are glazed (about 5 minutes). Stir in chopped parsley. Serves 8 (¼ cup servings).

***********************************************

Green Beans and Toasted Almonds

Braising, a cross between steaming and roasting, gives these green beans a sweet, nutty flavor that is further enhanced by a sprinkle of olive oil and toasted almonds. I call this my Medieval version of Fried Onion and Green Bean Casserole. This is based on a recipe from 1545 that I crossed with another period recipe that included almonds. Other similar historic green bean recipes include currants, sweet wine, and butter.

2 lbs green beans

½ cup of water

3 tbsp olive oil

2 oz sliced almonds

1 large sweet onion, sliced

Salt and pepper

1 tbsp chopped fresh oregano, marjoram, or parsley

Trim the beans and place in a Dutch oven over hot coals and stir fry to toast them a little. Pour in water, cover with the lid and braise using top and bottom heat until the beans are bright green and al dente about 15 minutes. Do not overcook! While the beans are cooking, rub a little oil in the bottom of a skillet and heat until barely smoking. Add the almonds and toast over a high flame until they begin to turn brown. Remove the skillet from the heat immediately. Remove the almonds to a plate and set aside. Add the rest of the oil to the skillet and fry the onion slices without stirring until transparent on top and brown on the bottom. Remove the beans from the Dutch oven using tongs and toss them with the onions in the skillet until they are evenly coated with oil. Season with salt and pepper and add the herbs. Cook for a few more minutes then transfer to a warm serving plate. Sprinkle with toasted almonds. Variation: For a touch of sweetness, add 1/2 cup raisins or Zante currants and a splash of wine when you add the herbs. Serves 8.

***********************************************

Buttered Greens with Leeks

If you have never eaten a dish of collard greens, kale, or chard you are in for a treat. It is a little like spinach but without the mushy texture and the flavor is milder. Fresh greens look like huge leaves sold in 1-lb bunches. Don't be alarmed by the huge pile of leaves you start with. They reduce to a small amount in the hot water. Leeks look like huge green onions and have a wonderful flavor when cooked, sort of a cross between onions and creamy mashed potatoes. This dish was a staple of the Middle Ages and you will see why when you taste its buttery goodness.

1 leek

2 1-lb bunches of Collard Greens, Kale, or Swiss Chard

4 qts water

1 tsp salt

¼ cup butter

½ cup breadcrumbs

Wash the leek and cut into ¼" slices. Wash and tear greens into large pieces and remove the ribs. Fill a large pot with water, add salt and bring to a boil. Boil leeks and greens in salted water for 5 minutes, or until soft but still bright green. Strain through a collander and pat dry with paper towels. Just before serving, melt butter in a skillet and toast the breadcrumbs. Toss the greens with buttered crumbs in the skillet. Salt and pepper to taste and cook over low heat for 8 to 10 more minutes. Serves 6.

***********************************************

Golden Chicken and Vegetables Served on Sippets

Sippets (or Sops when put in soup) are pieces of fried toast that form the base of this dish, which is something King Henry II could have been served. The sauce is similar to white sauce but it is made the Medieval way—with breadcrumbs instead of flour and seasoned with saffron to give it a golden yellow color. It's a perfect supper dish to use leftover chicken but you can also replace the chicken with 2 chopped hardboiled eggs, 1/2 cup ham, or 1 additional cup of vegetables. The recipe calls for white bread but I also love the way it tastes when I make it with whole wheat bread. Big slices of toasted whole wheat bread were used to make disposable plates called trenchers in the Middle Ages.

1½ cups whole milk or light cream

pinch of saffron threads or several drops of yellow food color

1 stick butter, room temperature

6 slices French, Italian or Sourdough bread. (12 slices if small)

2 tbsp olive oil

1 cup broccoli florets

½ medium sized onion, diced

1 stalk celery, diced

1 cup yellow crookneck or golden zucchini squash, cubed

1 clove garlic, minced

4 oz (one breast) of cooked chicken breast meat, cubed

2 tbsp breadcrumbs

2 green onions, chopped

1 tsp fresh parsley, minced

1 cup (4 oz) aged Guyere, Swiss cheese, or sharp Irish cheese, grated fine.

If using saffron, crush and dissolve the threads in the milk to develop the color. Cut the crusts from the bread slices, toast and crush to make crumbs. Butter both sides of the bread slices, reserving 1 tbsp of the butter. Place the slices on a cookie sheet and toast in a 350° oven until brown, about 10 minutes or fry them in a skillet to make the sippets. Set aside and keep warm. Meanwhile, pour the oil in a skillet over medium high heat. Cook broccoli for 2 minutes then add onion, celery, squash, and garlic and cook together until all vegetables are just slightly tender. Lower the heat and add cooked chicken, breadcrumbs, green onion, parsley, milk, saffron or food color, and the reserved butter. Cook and stir over low heat until the sauce is blended. Fold in the the grated cheese holding back a couple tbsp for garnish. Serve forth on sippets with grated cheese sprinkled on top. Serves 6.

***********************************************

Regular Mun Recipes

ROAST PARTRIDGE, QUAIL OR WOOD DUCK

3 lbs. dressed game birds, such as partridge, quail or wood duck

Flour, salt and pepper

2 cloves garlic, peeled, halved

1/4 c. butter

1 c. dry sherry, white wine or chicken brothtbsp. cornstarch

1 tbsp. water

1 tbsp. Dijon style mustard

2 tsp. red currant jelly

Salt and white pepper to taste

1. Wash and dry the birds. Rub with flour and sprinkle all over with salt and pepper.

2. Heat garlic cloves in butter until they sizzle. Add the birds and brown on all sides. Brown necks and giblets too, if you have them. Put into deep casserole along with giblets and garlic cloves. Pour butter over birds.

3. Pour sherry, wine or broth around birds.

4. Roast, uncovered at 350 degrees for 45 minutes to 1 hour until juices run clear when birds are pierced with a fork. If birds look like they will get too dry, baste and cover with casserole lid or foil.

5. Remove birds onto platter. Strain juices. Bring to a boil. Stir cornstarch with water and add to juices; cook until thickened. Season with mustard and jelly. Add salt and pepper to taste. Pour sauce over birds to glaze them.

Good served with: Wild rice or brown rice, French green beans or tiny peas, salad with sliced fresh orange.

***********************************************

~ * AROUND OTHER PLACES * ~

Solurian Herald

ABOUT TOWN

KINGDOM GOSSIP

Solurius Calendar Events

TH' THISTLE POST

Other Places to Visit

Blog Archive

Sunday, November 22, 2009

HARVEST BALL A SUCCESS!

Friday, October 9, 2009

AN ARREST MADE!

Sunday, October 4, 2009

!! DIANA DARKROSE AWAKENS !!

ANNOUNCEMENTS

MEMBER PROFILES

Let's Talk OOC

Facebook Badge

~~ EVENTS ~~

~ * SOLURIUS JOUSTING * ~

~ * SOLURIUS HORSE RACING * ~

~~ MYTHICAL CREATURES ~~

FROM THE COOKHOUSE

~ * AROUND OTHER PLACES * ~