This is Drachenwald is a view into the activity of the people who make up Drachenwald. These are new people as well as longstanding participants. People are active in a wide variety of topics, formats and languages.

If you want to be included, the rules are that you need an RSS feed of SCA relevant content and you need to reside in Drachenwald. You can find more information in this blogpost. If you want your feed added fill out a request here or contact webminister @ drachenwald.sca.org.

Add this to your favourite feed reader using our rss feed.

Sweet Quince Pastry

Culina vetus on 2024-5-1
I only have a boring recipe today, sorry. From Philippine Welser’s collection: 74 If you want to make a pastry quince pastry (repetition probably accidental) from slices Make a round pastry crust from the dough and cut the quinces into … Continue read/watch more

The Taste of May

Culina vetus on 2024-4-30
In the past, I dedicated a lot of blog space to various dishes associated with the month of May in the fifteenth and sixteenth centuries. Today, I will talk a little about the flavour associated with that month in modern … Continue reading → read/watch more

Iron Water

Lidian Dyers Association - SCA Dyers of Lough Devnaree and beyond on 2024-4-30
If you want consistent, repeatable colors when modifying your natural dyeing with iron, iron water is not the thing to use. Move along and search online for a recipe to make an iron acetate mordant for anything that requires measurable results. read/watch more

Bustāniyya & Mis̲h̲mis̲h̲iyya

The Joy of Seax on 2024-4-29
There was a practice day run by Master Agnes Boncuer in the Scout Hall in Clara the weekend just gone, courtesy of the good offices of THL Órlaith Caomhánach, and I took the opportunity to try out a couple of recipes on people. Both of these I’ve read/watch more

Veal Roulade Pastry

Culina vetus on 2024-4-28
Another short recipe from the Philippine Welser collection today, and one that I think I want to try: 73 If you want to prepare a good pastry of hetalin or haters (cutlets) Cut broad slices from veal and beat them … Continue reading → read/watch more

Veal Pastry

Culina vetus on 2024-4-26
There was an accident on the line so trains were late. Time only for a short recipe (actually two), again from Philippine Welser’s collection: 69 A pastry made of veal Take veal, parboil it well and chop it. Take half … Continue reading → read/watch more

settling into the current routine

Kareina's observations on 2024-4-25
 My current schedule is: Weekdays, wake with Keldor just after 05:00, and keep him company in person as we get ready, then on the phone as he does the half hour drive to work, usually arriving around 06:00. Just before 06:00 I hop on my new electric read/watch more

New page – Perugia

Lia's Continued Crafts on 2024-4-25
Having finished the Perugia warps, I did a write-up of my project to be found on the page under the heading Weaving – Perugia Towels. I am quite pleased with the results, and am looking forward to seeing them get used and age in style. read/watch more

Spanish Pastries

Culina vetus on 2024-4-24
Just a short recipe from Philippine Welser’s collection today. It looks like an early form of puff pastry: 71 If you want to make Spanish pastries Take good flour and prepare a dough with clear warm water. Salt it a … Continue reading → read/watch more

Social Media And the SCA

Orlaith Chaomhanach on 2024-4-23
When I joined the SCA (fadó, fadó) I tried to resist joining Facebook. I found loads of information about the SCA online on SCA websites, and so much really useful stuff on Stefan’s Florilegium and a wonderful selection of SCA blogs all over the read/watch more

A Salernitan Meal

Culina vetus on 2024-4-22
We had this meal on Easter Saturday, so it is about time I got around to posting it. Dishes mostly based on descriptions in de diaetis, the 11th-century Latin text from Salerno. Our main dish was chicken slowly cooked with … Continue reading → read/watch more

Irish Food History: A Companion

The Joy of Seax on 2024-4-21
I haven’t had much time to look at what’s been done in academia around Irish Food History for a couple of years. I made some time for it this weekend, and discovered that Irish Food History: A Companion was part-published in 2023, and the first four read/watch more

In Praise of the Goose

Culina vetus on 2024-4-21
After a long trip, I am back and finally have time to post again. Thank you for your patience. Today it’s another piece of the König vom Odenwald, in praise of the goose: III In Praise of the GooseThis is … Continue reading → read/watch more

Crafting week 15 & 16 – Finished with Perugia

Lia's Continued Crafts on 2024-4-21
Week 15 – Perugia warp #2 On Monday I finished out the first towel on Perugia warp #2. I wanted to make myself one, and I am quite happy with the pattern, it works much better than my attempt on the first warp. I think I need to experiment a little read/watch more

 

Contributors

Would you like to read some more? Visit the blogs of all our contributors:

The original blog owners are responsible for the content in this feed. Contact the blog owner with any questions about their content. This page was last updated at 2024-05-02 07:43 UTC

Are you happy with this website? Please let us know with this quick survey.