My SCA Arms

My SCA Arms

Welcome to the previously secret page. When I moved to gpEasy as a CMS system, I’d decided to let everyone in on the secret! I’ve copied it across here for completeness. Continue reading “My SCA Arms”

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Roman Cuisine

Roman Cuisine

Introduction

This set of notes was originally written for a talk I gave at Bunch of Classes in 2005, which was a collegia day for the Sydney chapter of the SCA. For the class I discussed the material here, as well as brought redacted versions of the sample recipes at the back for people to try. The redacted recipes I chose were all dip type recipes, which made it easy for people to try a little bit of each on a wafer or cracker. For the wafers, I used a thin bread type cracker since it resembled lagnum. Continue reading “Roman Cuisine”

Snorkelling Gear

Snorkelling Gear

The minimum gear you need is a mask, snorkel and fins, all of which means you can see, breathe and get around in the water easily. For Sydney waters I’d also include a wetsuit as important gear since I get cold in the water very fast. A shorty 3mm wetsuit will let you stay in the water for a couple of hours in summer (October to March), and a full 5mm semidry wetsuit will let you snorkel year round. Continue reading “Snorkelling Gear”

Recipe from Cucina del Ricardo – Pasta Bolognese

Recipe from Cucina del Ricardo – Pasta Bolognese

Background

Ok so I’m going to start with a cliche! This is an old recipe taught to me by my mother. Mum learnt this one from an Italian family she boarded with while studying in Brisbane, way before I was born. The basics are the same as she was taught, except she’s taken to adding Old Tawny Port as well. This makes for an incredibly rich and robust Bolognese sauce. I’m not a big fan of Port, so I prefer to use a good red wine, which I feel gives a slightly more balanced Bolognese sauce. Both are good, but I just find Port a bit overpowering and it doesn’t seem to give the same complex subtle flavours you get with a good red! Continue reading “Recipe from Cucina del Ricardo – Pasta Bolognese”