tag:blogger.com,1999:blog-80465360642298005392024-02-18T19:23:41.667-08:00Leslie's Stufffood, fibre arts, gardening, vikings and experimentsLeslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-8046536064229800539.post-51735724117430263292022-02-05T07:14:00.000-08:002022-02-05T07:14:46.580-08:00 Common buns from The Frugal Housewife's Manual 1840<div style="text-align: left;"> So to put some more direction in the recipe<br />4 oz butter rub into 2 lb flour. Add salt, 4 oz of sugar, I T of Caraway seeds and 1 tsp of ginger. Take sweet cream or milk mix with yeast. Mix with dry ingredients. kneed, let rise, when it is light make into buns and let rise for 1/2 an hour then brush will milk and bake. </div><div style="text-align: left;"><br />My thinking 4 oz butter rubbed into 2 of flour that is straight forward so I am thinking like pastry dough and mixing it until small crumbs. What type of flour did they have available in Canada in 1840. That takes a little thought. Also, the butter, was it salted or not? For the butter, it does not say sweet butter so I am thinking salted. </div><div style="text-align: left;"><br />for the flour, I am not sure what was available in the Hamilton Area in 1840, so hard wheat flour it is. Unbleached. </div><div style="text-align: left;"><br />The amount of salt and liquid is not specified. The amount of yeast is 4 T which is too much dried yeast. So I turn to the Bread Bakers Apprentice for the formula. </div><div style="text-align: left;"><br />Flour is always 100 %. so starting with two pounds. I want to make this into grams as that is easier math. <span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;">907.18 grams. The liquid is 60 percent of this. 544.31 grams milk. 2% salt and 2% yeast. 18.14 grams salt</span><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;"> and the same for yeast</span></div><div style="text-align: left;"><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;"><br /></span><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;">So I have my measurements. I can start. </span></div><div style="text-align: left;"><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;"><br /></span><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;">I am heating cream and milk to 100F. I have both so 1/2 each.<br /></span><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;">So kneaded the dough for about five minutes. Now let it rest until doubled in size. </span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi72RrdGa59a0earloKW24qlIHZobXxVASFQhkTG64NDkGKWnE19MSmC6GfiypfhJX4nvdQuNlGcMmYAymP_fQlqaLywiyczTX3-pG-R39aFhSQJNx-s6Pndjh8I6p1maMaCC3vmlIIXeGyf2PYLZsyaWd7ne3iOzn66R4AF093ByVtfInnpDTUYNznxw=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi72RrdGa59a0earloKW24qlIHZobXxVASFQhkTG64NDkGKWnE19MSmC6GfiypfhJX4nvdQuNlGcMmYAymP_fQlqaLywiyczTX3-pG-R39aFhSQJNx-s6Pndjh8I6p1maMaCC3vmlIIXeGyf2PYLZsyaWd7ne3iOzn66R4AF093ByVtfInnpDTUYNznxw=s320" width="240" /></a></div>I let it rest for an hour and 1/2, then I formed buns. I actually weighed them, which I usually do not do. so 100 grams each. The mixture made 16 buns. Cooking them at 400. The recipe says to brush them with milk which I will do. I am also going to have a pan of water in the oven. <div><br /></div><div>I did not take a picture of the risen dough as it looked the same just bigger. I will take a photo of the buns.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1lgwGzp8qj5uVrGJgabM0_YMZZYi_mSakrKJvP2nnD2dZ3aFKLWOYSKCgU8PvyVPtvzSqsnLwfi_dhiTsrsWOafBsIQcLzFL1aPirLU7e0bkQcE7azrnTkyJmyMHVp0WfBnkh1vh0kXIwot8-q2HuFw1rjRygp4i_NMInW253rUDNAPZ_epTL2vaA_Q=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="299" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1lgwGzp8qj5uVrGJgabM0_YMZZYi_mSakrKJvP2nnD2dZ3aFKLWOYSKCgU8PvyVPtvzSqsnLwfi_dhiTsrsWOafBsIQcLzFL1aPirLU7e0bkQcE7azrnTkyJmyMHVp0WfBnkh1vh0kXIwot8-q2HuFw1rjRygp4i_NMInW253rUDNAPZ_epTL2vaA_Q=w399-h299" width="399" /></a></div><br /><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;"><br /></span><p></p><p><span face="Roboto, "helvetica neue", helvetica, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; white-space: nowrap;"> </span></p><p><br /></p></div>Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-73505013270017859992022-01-06T13:10:00.000-08:002022-01-06T13:10:05.112-08:00Scappi's Opera - Book II receipt 5 <p>So we took up the challenge to make some of the dishes from Scappi's Opera. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7CFzu_1g0p_JwDO393QNK8CcsdZCePg5GdjVBqhsqhfq4oYUq-rrbGxvY1AmIHz6ElH78smbLjuRYjafMvAOIaEQoanB5j1QQDgD0Lo93ruT_KbAQ9FxBBVSYcjQxDAqJ3U2EcZdteDuu1SaaPQWyYFRVOM90ohVZtekwdcbLSd5V9D0etFsxsygoOQ=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7CFzu_1g0p_JwDO393QNK8CcsdZCePg5GdjVBqhsqhfq4oYUq-rrbGxvY1AmIHz6ElH78smbLjuRYjafMvAOIaEQoanB5j1QQDgD0Lo93ruT_KbAQ9FxBBVSYcjQxDAqJ3U2EcZdteDuu1SaaPQWyYFRVOM90ohVZtekwdcbLSd5V9D0etFsxsygoOQ=s320" width="240" /></a></div>The first dish that was suggested was From Book II receipt 5<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYJb9ihaUv9ok_H0X5s2-H_gqR2k3B3uXAc0WYn5JCG1iWQFOghF8xZ_q17P294OzY0h-YwAdoYwvHNSPUcN1jDspOg3HzmOgy0mJeHah_CPoB87GLmL-QHmpeqOy2XX-TycJ63CnApHq/" style="clear: right; display: inline; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYJb9ihaUv9ok_H0X5s2-H_gqR2k3B3uXAc0WYn5JCG1iWQFOghF8xZ_q17P294OzY0h-YwAdoYwvHNSPUcN1jDspOg3HzmOgy0mJeHah_CPoB87GLmL-QHmpeqOy2XX-TycJ63CnApHq/" width="320" /></a><div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I happen to have in my possession one lovely brisket, from Linc Farms. I am lucky enough to choose where my meat comes from, I know many people are not as lucky. Linc Farms practices regenerative farming and treats all its animals very well. Here is a link to their information should you be interested. https://www.lincfarm.com/</div><div><br /></div><div>I have not made a brisket in this way before, my Nan used them for pot roast, and I have had them as corned beef. I looked up in many places how long to boil the meat for. I arrived on one hour a pound based on modern recipes. So this brisket was 2.6 pounds so I boiled it for 2 hours and 30 minutes. I added about 2 tsp of salt to the water. <span> </span><span> </span><span> <span> </span><span> </span><span> </span><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXasMvS542GiUWCMXKq9Z_r8Vg4taOOi9VuijrTcKtJmoamMvXx_jv36HyRa1Mx8ARDpQx7QhHxVLj1wDlf243Ye4r76i8Zm_64AFky-kNW5o3ZhIC4ZVxT5SLAYoI_yZrHCMgKmmLytg/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img data-original-height="4032" data-original-width="3024" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXasMvS542GiUWCMXKq9Z_r8Vg4taOOi9VuijrTcKtJmoamMvXx_jv36HyRa1Mx8ARDpQx7QhHxVLj1wDlf243Ye4r76i8Zm_64AFky-kNW5o3ZhIC4ZVxT5SLAYoI_yZrHCMgKmmLytg/w240-h265/20220103_085929+%25281%2529.jpg" width="240" /></a></div> </span><span> </span><span> </span><span> </span><span> </span><span> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuVrOnKlK4T-7auHG2UU3cDTM4Sp5AEX2KmdFavOUMVeSENrtqm-oWqdGL1kGSqB7xpDVVdKJ7h50hU6eLBRbgUvzVBPLb39WyQWbhPNTOyYdWqg969THLjKVTicnO0zU_8HuOCpf_h-F/" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNuVrOnKlK4T-7auHG2UU3cDTM4Sp5AEX2KmdFavOUMVeSENrtqm-oWqdGL1kGSqB7xpDVVdKJ7h50hU6eLBRbgUvzVBPLb39WyQWbhPNTOyYdWqg969THLjKVTicnO0zU_8HuOCpf_h-F/w240-h320/20220103_122041.jpg" width="240" /></a></div><div></div><div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Once boiled I let it cool, I sliced it as thin as a knife blade. I used my knives as a guide. No idea what that translates into for Italy of the time, but work with what we have. I sliced 1/2 the brisket this way. I dredged half the sliced meat in egg yolk and the other half in wheat flour. I pan-fried each in pork fat and served it hot. I put the fresh orange juice (OJ), cinnamon, and sugar on the side. I wanted to try each on its own without the sauce, then in the recommended manner. I liked it better with the sugar cinnamon and OJ. It was good in all cases but the OJ and cinnamon were a really nice compliment to the meat. My husband and grandson tried it as well and declared it good!</span></div></div><div style="text-align: justify;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikn_2hKwyYHrtISDcacfD_4lYBAZqo272eWPLJDP_-NVDenih6WPocmpXmzr1Dl7FFa5HT0Dt8w7nW2Dp99nzSC8PsSAT1HIpuag7WrzgdD9jSJ3PBbvDyWAulruEaFwoP9cvBdoDSIp75/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikn_2hKwyYHrtISDcacfD_4lYBAZqo272eWPLJDP_-NVDenih6WPocmpXmzr1Dl7FFa5HT0Dt8w7nW2Dp99nzSC8PsSAT1HIpuag7WrzgdD9jSJ3PBbvDyWAulruEaFwoP9cvBdoDSIp75/w180-h254/20220103_183556.jpg" width="180" /></a></div>So the receipt mentions that you can also cook the brisket in a pie, just like a cow's udder. So off to Book IV and Receipt 6. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WEmxRy4zvRHmaHoHftz8BlJH29DbjxcSdzDe6MvFjCaFOJVj7dQUuEaV_decn2K-A3xiBgejgDDMysc7vbRJ2UGmOljtYP_2yT_tqZ3JlxC8hXJ9ofsHllBvN9EZO9toqScfkuyjk3GE/" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" data-original-height="3024" data-original-width="4032" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WEmxRy4zvRHmaHoHftz8BlJH29DbjxcSdzDe6MvFjCaFOJVj7dQUuEaV_decn2K-A3xiBgejgDDMysc7vbRJ2UGmOljtYP_2yT_tqZ3JlxC8hXJ9ofsHllBvN9EZO9toqScfkuyjk3GE/w387-h290/cow+udder+pie.jpg" width="387" /></a></div><div><br />The first instruction it tells me is to make the pastry as in Receipt I. So I did, it calls for only flour, sieved to remove the bran and add unsalted cool water, and put it together as a pastry. it sits for an hour or so then you roll it out. That is what I did. It made a rather good pastry, not flaky like modern pastry but it help together well. </div><div><br /></div><div>I cut the other half of the brisket into pieces, it mostly just pulled apart like a brisket should. I made up the spice mixture for dredging 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp nutmeg. I did not measure the pepper. I dredged the nice fatty Prosciutto, which I purchased, in the spices, put a layer of prosciutto and then some sugar than meat and repeated three times. I am not sure how much sugar, but not much as I am not a sweets person so supersweet is not to my taste. Also, the sugar was seemed to be a spice in this instant so too much would not have played well. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXge6Ypf9SkHXspJ6HFknvhDysmnlyScSH0xch2jDbRxLnev51BrVxDXRHe0XtntTvqgXysh9GAZusAQOZaFTF7EtJrLCGThEHNljjy54wNl4ioaha5X2MAylMEcAWrZoBjSzPOG-dEnf2/" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="3024" data-original-width="4032" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXge6Ypf9SkHXspJ6HFknvhDysmnlyScSH0xch2jDbRxLnev51BrVxDXRHe0XtntTvqgXysh9GAZusAQOZaFTF7EtJrLCGThEHNljjy54wNl4ioaha5X2MAylMEcAWrZoBjSzPOG-dEnf2/w284-h213/20220103_183548.jpg" width="284" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK42xrXG5odmXWBsC2zy5IwVZ7KQTJW5MWgT1swaBDUGMxFodKcYyR32aB0HFFR0icoIYJZ97-ZWb7JrUHjl80Vl0gx09Nknqc3ARcfSNL3RZ5SPPFVzVWObMQJ9sy0qswXixn5OROTXO/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGK42xrXG5odmXWBsC2zy5IwVZ7KQTJW5MWgT1swaBDUGMxFodKcYyR32aB0HFFR0icoIYJZ97-ZWb7JrUHjl80Vl0gx09Nknqc3ARcfSNL3RZ5SPPFVzVWObMQJ9sy0qswXixn5OROTXO/w320-h249/20220103_184228.jpg" width="320" /></a></div>I cooked the pie at 350 until I thought it was done. This pie was really good, I liked it a lot and so did my family. The spices were just right and the sugar took the edge of the heat of the spices. This was a lot of fun. I cannot wait to see how my fellow explores do. </div><div><br /><br /><br /></div>Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-83671757910558392282019-06-01T03:31:00.000-07:002019-06-01T03:31:03.505-07:00MORTREWS OF FYSSH. XX.VI. VIn a group I belong to we put together a medievel recipie calander every year. I have the month of September. It is the end of fishing season in the middle ages.<br />
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The recipie is from a The Forme of Cury, Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II.<br />
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You can find a digital copy, here:</div>
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<a href="http://www.gutenberg.org/cache/epub/8102/pg8102-images.html">http://www.gutenberg.org/cache/epub/8102/pg8102-images.html</a></div>
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from project Gutenburg:</div>
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MORTREWS OF FYSSH. XX.VI. V.</div>
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Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun and salt, and make it stondyng.</div>
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[1] rawnes. roes.</div>
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My translation:</div>
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Take cod, haddock or hake and liquor with roe and seep it well in water. Pick out the bones, grind small the fish, draw a liquor of almonds and bread with the self broth and do the ground fish thereto, and seep it and do thereto strong power, saffron and salt and make it standing. </div>
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What I intend to do:</div>
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Take a fish similar to cod, haddock or hake, if I can not find them. Then a similar fish. </div>
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cook them well in water, Then grind the fish. mix the fish broth with almond milk and bread. Put the ground fish in it. ad strong powder, saffron and salt. Cook it until it is thick or strong. </div>
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I have to go to the fish market and see what they have. Salt cod is easy to get but it is fishing season so fresh would make more sense. </div>
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The powdour forte I use has black pepper, galengal, cloves and ginger. equal amounts of each all ground and sieved. </div>
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I made the almond milk, 1 cup of almonds soaked in water for 24 hours. Then I ground them using a food processes with a 1/2 cup of water, once well ground, added 3.5 cups of water and ground it further. Then I strained the liquid through a cloth, to remove the almonds bits. This makes just under a litre of almond milk.<br />
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I made fish stock of several whole fishes, with onions and celery. Cooked it down for several hours. strained the liquid through a sieve. I could not get cod to make the stock. All the cod could get was filleted. So I used other white fish to make the stock. So I have a piece of uncooked cod to use in the dish.<br />
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Ingredients:<br />
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2 medium sized whole white fish<br />
4 onions<br />
1 celery stock<br />
1 cup almonds<br />
450 grams of Cod<br />
1 cup of bread crumbs<br />
1/2 tsp pouder forte<br />
1 tsp salt<br />
1/2 tsp saffron<br />
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1. Take the almonds and soak them for 24 hours in enough water to cover them by an inch or so.</div>
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2. Take the soaked almonds and grind them, I use a food processor, add 1/2 c fresh water, grind them well. </div>
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3. Add 3 1/2 c of fresh water and continue to process the almonds. </div>
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4. Once smooth and frothy strain them trough a cloth to remove the almond pieces. Set aside 2 cups for the soup. Drink the rest or freeze it for later. </div>
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5. take the whole fish, onions and the celery and chop them roughly. </div>
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6. put in a medium pot and add water to cover them by about 4 inches. Cover the pot. Cook on med until boiling, then lower to a simmer for about 4 hours or until you think the stock is ready. </div>
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7. Stain the stock through a sieve, put aside 2 cups for the soup, and use the rest at another time. It freezes well.</div>
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8. In a medium sized pot, put the almond milk and the fish stock. Add the chopped cod and bread crumbs. Cook on med until cod is cooked.</div>
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9. Let the soup cool until just warm, then blend well. </div>
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10. Put the soup back on the heat, add the Powder Fort, salt and saffron. Cook until done.</div>
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Notes: September is the end of fishing season in the Medieval Calendar. I made my own almond milk because there are a lot of additives and thickeners to the commercial ones. When making fish stock, make sure you use a mild white fish for the recipe. I could not get Cod heads so this was a good alternative. I added onions and celery to the stock, as I would for any stock. Often common items where not written down. I used an emulsion blending to blend my soup. You do not have to, if you prefer pieces of fish. It was a different taste then I have had with fish before, but I liked it. </div>
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com1tag:blogger.com,1999:blog-8046536064229800539.post-4450624735339413132019-03-12T16:50:00.000-07:002019-03-12T16:50:20.309-07:00Project finished pillows for my momI finished my project, the woven Cotswold fleece. I am pretty happy with how it turned out. I see the mistakes but my husband and daughter like them. So that has to be enough. After this is in the mail to be marked I am going to start my breed book. I hope to post this here as well. I stuffed them with left over fleece that I can not spin, I was going to use it for felting, but this works out. I did not want to use artificial fibre. So the entire pillow is wool and cotton. The backing is 100% cotton. <br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-79804183714286891752019-02-26T08:09:00.000-08:002019-02-26T08:09:28.151-08:00Injury and starting to weave.So I hurt my shoulder and have had my left arm out of commission for a bit. It is getting better but I am behind, as I lost about two weeks in total. I have an extension which is good. I have started to weave. The gelatin formula for the warp works a charm. Thank you so much Nina! I have started the pattern. I started in in the alum mordant bath yarn. It was not the contrast I was looking for. So I took five metres of yarn and did an iron after bath. I used the iron mixture outlined in Jenny Deans book <u>Wild Colour</u>. 25 grams of Mordant to 250 ml of water to make a 10% solution. I used 1 ml of solution for every gram of yarn. I soaked the yarn and added enough water to the mordant so the yarn could swim freely. I heated it to about 80 degrees Celsius then left the solution with the yarn at that temperature for about 30 minutes. I let the solution cool then removed the yarn and let it dry over night.<br />
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I then tested one pattern repeat, with the darkened colour, I liked to contrast much better. I found the lighter colour, with the background being silver grey looked dirty. The darker olive green brought out the pattern, and is closer to what I was looking for from the beginning. <br />
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I used a iron afterbath on the remaining yarn. 115 grams - 115 ml iron solution, and the same steps as above. <br />
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I tried one more experiment, to elongate the pattern. I did a double throw of the pattern yarn. I do not like it. You lose the pattern definition, it is there but is more difficult to see. <br />
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I have made my decision on what I am going to do. Now on to weaving the rest of it. <br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-67971576537262015852019-02-16T06:51:00.000-08:002019-02-16T06:51:40.204-08:00Dyeing done, warping loomSo the dyeing is completed. I used an invasive plant for the dye, it is called phragmites or common Reed. For more information http://www.invadingspecies.com/invasive-phragmites/ I was not worried about damaging the plant as the more that are removed the better. The feathery tops of the plant give a lovely green colour. <br />
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I picked the plant in late August. Once the tops were stripped of I had 800 grams of dye stuff. I chopped it up, and let it soak overnight. In the morning I simmered it for one hour, strained off the liquid and threw the tips into the garbage. I did not put them into the composed because it is an invasive species. After simmering it was probably safe but did not want to take a chance. I brought the garbage bag with all the plant bits up to the waste dump and told them what was in there. They took care of it. This was in August. I put the liquid into a plastic jug and into the freezer it went. I defrosted it over the last two weeks prior to dyeing. <br />
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In my last post I talked about the mordant, so I added to the dye stock to my pot, added, more water, put the 120 grams of Mordanted fibre into the pot. I slowly heated the pot and simmer at about 90 degrees Celsius for 60 minutes. I left the fibre in the pot to cool over night. The dye stuff looks so brown and it smells like olives. <br />
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But this is the colour it gave me on my silver grey fibre. It will go very well with my mom's burgundy coloured couch. <br />
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It looks more golden here, but it is a lovely shade of olive green. There are two schools of thought for rinsing naturally dyed fibre. One is to rinse it right away, and the other is to let it set for a while before rinsing it. Sometime it suggests a month. I am going to let it set for 24 hours. I have to start weaving next week in order for the project to be completed on time. Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com2tag:blogger.com,1999:blog-8046536064229800539.post-84443559868141326042019-02-14T16:38:00.000-08:002019-02-14T16:39:14.098-08:00DyeingSo the two ply yarn I made for weaving the pillows weights 120 grams. I the plied yarn in water for about an hour. I am using a natural dye. The mordant I am using is alum. I like the brighter results for the use of alum. Tin is good as well for brightness but I like alum better due to the toxicity of tin. I made a solution of Alum (Potassium Aluminum Sulfate) based on Jenny Deans book <u>Wild Colour</u>. 25 grams of Mordant to 250 ml of water to make a 10% solution. I added of tartar for 1% of the solution. I need 10 ml of Mordant for every gram of fibre.<br />
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For my fibre I will need 1200 ml of mordant solution. I simmered the fibre in the Mordant for 30 minutes. I rinsed it and let it dry overnight. The ph of my water is 7.<br />
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My fleece is from this Cotswold her name is Zindy, she is on the left.<br />
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.Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-80800820645821509872019-02-03T11:50:00.000-08:002019-02-03T11:50:19.101-08:00stubborn and a little help from a friendMy friend Nina gave me a way to strength my warp using gelatin. That is what I am going to go. so I have flick carded and combed 352 grams of fibre. Made these lovely little nest of fibre. <br />
I am making two pillow for my mom. Overshot pillow. The finished width is 14 inches, 16 inch width, leaves room for draw in. But also it is the width of my loom. 24 epi, so I need 384 ends. plus two floats so 386 ends. Length for pillow I will make 18 inches for shrinkage. for two pillow I will need 72 inches. Then waste about 12 inches. total length then is 84 inches. 32256 inches. Need to change it to metres. 31930 cm which works out to 81930.24 which is 820 metres for the warp. That is a lot. Not sure how long that will take me. I have enough fibre for about 1200 metres. So off I go. <br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-25415147380368652472019-01-27T15:10:00.000-08:002019-01-27T15:10:32.936-08:00warping my loom for samplingMy yarn is 40 wraps per inch. For a twill I have read that you use 2/3 the wpi for the End per Inch. It is 27 for a twill I am going to try 25, as my reed is 10 epi, 25 works out a little. better. while is looks great, I am having some issues, with breakage and tension. I think I have to abandon spinning my own warp. The project id due at the end of February, and I feel I just do not have the time to trouble shoot it. I will try this again, when there is not a time crunch. I am allowed to use commercial yarn for the warp so that is now what I will be doing. damn it. <br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-49549068348441128892019-01-26T15:03:00.000-08:002019-01-26T15:03:38.579-08:00Spinning SinglesI am spinning the singles for the warp. I have been reading Spin to Weave by Sara Lamb. She suggests leaving the yarn to ripen on the bobbin and setting the yarn on the knitty knotty. I have a plastic one to I can do this.<br />
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I am spinning 25 grams of prepared fibre. I combed it then put if through the diz my husband made me.<br />
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I spun them twice, The first time I was not please with the strength of the singles. I cannot tell you twist per inch as I cannot see it. I will try again tomorrow, when I am well rested and with a magnifier. <br />
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I let them ripen on the bobbin over night, then I wrapped them on my PVC pipe knitty knotty, soaked them in hot soapy water for 20 minutes Rinsed them in hot water. I let then whole thing dry, then I took them off the knitty knotty. <br />
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The singles turned out nice and smooth. About 80 metres. Tomorrow the real test I warp my table loom. <br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-87392241135607000822019-01-19T18:03:00.000-08:002019-01-19T18:03:04.497-08:00Washing fleece on a snowy dayIt snowed all day, it is now almost 9 pm and it is still snowing. So good day to do some spinning experiments and washing 465 grams of the fleece. My goal is to spin the warp threads with several samples. Warp my small table top loom and test out their strength. That is tommorrow's work. <br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-53593200699700207552019-01-18T04:44:00.000-08:002019-01-18T04:44:33.502-08:00Year two of Master Spinner's course, project time.Each year of the Spinner's course we have a major project to do. One of our teachers said she sees it as final exam of all you have learned. This year we concentrated on worsted and semi yarns, blending instead of dyeing for colour and natural dying. My thought is to incorporate all learning areas into my project.<br />
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We needed to pick an appropriate fleece. For me the choice was easy. My mom grew up in England, mostly in the Cotswold area. She always remembers and talks about the sheep. The resulting project will be a gift for her, so Cotswolds it is. It has the other aspects we need as well for the project. It needed to be a long wool, but not a double coat. There are others but that will come as my project progresses. <br />
<img alt="Happy and well fed Cotswolds sheep. 19th c." src="https://i.pinimg.com/564x/d4/f4/9a/d4f49ac86d2afaa11eeba0d6b0df355a.jpg" /><br />
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I love this drawing of them! There are lots on line of real sheep, but this is still my favourite. I love 19th century and early 20th century reditions of farm animals. So here is my fleece, I have so far just washed up a few small samples to see that I have, before deciding how to move forward. The fleece came from Silver Birth Farms in Hawkesbury, Ontario. It came to me via SCA courier. I am so greatful, I have no idea how much this would be to mail. It was nicely skirted. I have asked if the farm has a picture of the sheep this fleece came from. I will post it later if they have one. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YcK1ug4yTFX2t_7wrrm2HuTqTDIfTDh2bv4R2zFIKXkfSeFpXy5B5jAq8ThsKyRP4QYumoHVAmcDdIA8CNVD4bMJDHrFXFC0tZQ0MN0L8eV9pfy2G8gM7KwQZMeIl1qq2iGgifNKO7Ax/s1600/open+fleece.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YcK1ug4yTFX2t_7wrrm2HuTqTDIfTDh2bv4R2zFIKXkfSeFpXy5B5jAq8ThsKyRP4QYumoHVAmcDdIA8CNVD4bMJDHrFXFC0tZQ0MN0L8eV9pfy2G8gM7KwQZMeIl1qq2iGgifNKO7Ax/s640/open+fleece.jpg" width="640" /></a>Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com3tag:blogger.com,1999:blog-8046536064229800539.post-77834054414638414302018-10-23T08:32:00.003-07:002018-10-23T08:32:43.867-07:00So finished my dying homework now some spinning for me. Provenance Fibre Club<span style="font-family: Times, Times New Roman, serif;">I belong to a local fibre club, Provenance Fibre Club. If you do not know what a fibre club is usually a fibre company that puts together interesting fibre for people to play with. In the case of my fibre club they take the definition of <span style="background-color: #fefddc; color: #1b1818; font-style: italic; letter-spacing: 0.49px;">“</span><span style="background-color: #fefddc; color: #1b1818; font-style: italic; letter-spacing: 0.49px;">Provenance: the place of origin or known history of something; a record of ownership of a work of art, used as a guide to authenticity or quality; the history of ownership of a valued object or work</span><span style="background-color: #fefddc; color: #1b1818; font-style: italic; letter-spacing: 0.49px;">”</span></span><br />
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<span style="background-color: #fefddc; color: #1b1818;">Not only that they follow their own mission statement. </span></span><br />
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<span style="background-color: #fefddc; color: #1b1818;"> </span><span style="background-color: #fefddc; color: #1b1818;">At Provenance Yarns and Textiles we care where our products came from. From the home or farm of the animal that produced the fibre to the label on our yarns and garments, every step of the process is known and controlled. This enables us to be certain that the fibre was ethically produced, processed gently using minimal synthetic chemicals, and lovingly crafted into yarns and garments.</span></span><br />
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<span style="color: #1b1818; font-family: proxima-nova;"><span style="background-color: #fefddc;">I have received my second batch of fibre from them. The total weight is 100 grams. There are three different fibres. They included a description of the fibre where is can from and where to get more should I want some. </span></span></span><br />
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<span style="color: #1b1818; font-family: proxima-nova;"><span style="background-color: #fefddc;">My second box of fibre:</span></span></span><br />
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<span style="color: #1b1818; font-family: proxima-nova;"><span style="background-color: #fefddc; font-family: Times, Times New Roman, serif;">There is some baby alpaca, silk, mohair, and rambouilette. It was suggested that they be gently carded together so that is what I did.</span></span><br />
<span style="color: #1b1818; font-family: proxima-nova;"><span style="background-color: #fefddc; font-family: Times, Times New Roman, serif;">I have weight it out into two piles for a double ply. I will post the result of the bobbins then the ply. </span></span><br />
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<span style="color: #1b1818; font-family: proxima-nova;"><span style="background-color: #fefddc;"><br /></span></span>Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-48012911949295385242018-08-19T18:52:00.000-07:002018-08-19T18:52:42.721-07:00second day of class - all the wheel. So we where able to play. Here are the wheel we are playing with. We got to test drive as many as we could in the time allotted. A very good day!!!!<br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com1tag:blogger.com,1999:blog-8046536064229800539.post-51592837232102690492018-08-19T04:01:00.000-07:002018-08-19T04:01:01.061-07:00in Halliburton and first day of classClass started at 11 am, for some reason I thought noon, so I was about 15 minutes late, very early for noon. It was orientation, I was filled in. Got a little off track driving here, road closure on 48, managed to find 48 again and was good. My fellow passenger Laura was wonderful. We decided that paper maps are much better then GPS. I knew that already!<br />
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So some trip pictures from yesterday. Me getting ready, obligatory stop of reverence and yumminess, and arrived. <br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-91542080885860778122018-08-16T11:11:00.001-07:002018-08-16T11:11:46.815-07:00OHS spinner's certificate year twoSo I leave on Saturday for my second year spinning course. I am excited to see my fibre friends, spend a lovely week in Halliburton. We had to write a paper on a type of spinning tool. I choose the Great Wheel. I had never spun on one before. It is period for the SCA time period. So I thought I would give it a go. The paper is due our first day of class.<br />
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I do not own one, so I volunteer at Westfield Heritage Village. https://westfieldheritage.ca/<br />
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It is a wonderful place, the people are fantastic and they let me play with the great wheel!! I love using it. It took some getting use to but I love it a lot.<br />
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Second year spinning we talk about using longwool fleeces, short draw spinning and natural dyes. Things I am very familiar with. I was surprized last year when we used low acid dyes on wool to find out they do not need a mordant! I have only used natural dyes. I will try and be better this year and write some more stuff down, and post pictures. <br />
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This is the wheel I used a Westfield.<br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-65196310184945516572018-05-05T06:37:00.000-07:002018-05-05T06:37:10.798-07:00Brawn part twoSo the pig's heads have boiled for three plus hours. The volumn was large so I had to let it cool down over night. This morning I deboned the heads and started the stock reducing. The reducing will take a long time, so I can do other things inbetween. Scrolls and Gardening. it is a lovely day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBTB-oRtBu_66ms0u6ywOx-ueIq2iHNbj1FeDL8IHGebn9eTCzqp5pdjw465Nd_tHDrk_vhBqgDANaPfJfyLCeOg-NOh_pmga85kCPvXM_RJreOsJCdd_7lr7PW9uKczfAYVEkSSrEkM1/s1600/IMG_20180505_092652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqBTB-oRtBu_66ms0u6ywOx-ueIq2iHNbj1FeDL8IHGebn9eTCzqp5pdjw465Nd_tHDrk_vhBqgDANaPfJfyLCeOg-NOh_pmga85kCPvXM_RJreOsJCdd_7lr7PW9uKczfAYVEkSSrEkM1/s320/IMG_20180505_092652.jpg" width="320" /></a>The heads, we of course want the bones, an entire head is going to a class room. The teeth are in good shape so maybe burnishers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKp3SgceFEZCbnSWRTqoGOcUHqB12pce2DzaipSbmSWVuuezP5xcJ_fLJbIK6b6EWF1ueLjvg9ogDf6Byyn0q0VJ3jcY8bkVXPG5fWuNU5hGWd-81T0TjzVe6N2MhwcIQMTqMzK52Mrhv/s1600/IMG_20180505_092657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKp3SgceFEZCbnSWRTqoGOcUHqB12pce2DzaipSbmSWVuuezP5xcJ_fLJbIK6b6EWF1ueLjvg9ogDf6Byyn0q0VJ3jcY8bkVXPG5fWuNU5hGWd-81T0TjzVe6N2MhwcIQMTqMzK52Mrhv/s320/IMG_20180505_092657.jpg" width="320" /></a>Lots of yummy stock to reduce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc79HhXZ2SnR7W9aJ3MkTV1YH9BqkWEvmAtTZgElBmVE6KEl5v1HQA9OWBoeRli1EDk21WGkN7OQw9ZohSscArphsvpxDwsmZNrV_EM8WXJt-L4-sFAVGm3JKX56TnfM5WtSFvvv2AniHT/s1600/IMG_20180505_092703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc79HhXZ2SnR7W9aJ3MkTV1YH9BqkWEvmAtTZgElBmVE6KEl5v1HQA9OWBoeRli1EDk21WGkN7OQw9ZohSscArphsvpxDwsmZNrV_EM8WXJt-L4-sFAVGm3JKX56TnfM5WtSFvvv2AniHT/s320/IMG_20180505_092703.jpg" width="320" /></a>Big bowl of meat!</div>
<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-45559895137251115492018-05-04T08:26:00.000-07:002018-05-04T08:26:12.412-07:00Making Brawn - cutting up stuff with my new bone sawSo making brawn I have a big pot will fit two heads but I have to cut one of them up. That is where the bone saw comes in handy. I worked really really well. It took about an hour to cut the first head into four. Now let the cooking begin!<br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com1tag:blogger.com,1999:blog-8046536064229800539.post-37983585852179421642017-08-21T16:58:00.001-07:002017-08-21T16:58:44.935-07:00More fleece, washing fleece, general terror and spinning. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkTyNVhIvuFZA93MakU_BNyyV-su0rQgNBlQF_nIpcf-Qwcb8nLqE_h98YJT3yiou6ghph0WREqwudKL4vSoCJFUMF9I7vNXp9YCpx-X8eiYbYdhRDNOvsmGLW7AsFWbm90DZyyOTyNnp/s1600/IMG_20170820_101746.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkTyNVhIvuFZA93MakU_BNyyV-su0rQgNBlQF_nIpcf-Qwcb8nLqE_h98YJT3yiou6ghph0WREqwudKL4vSoCJFUMF9I7vNXp9YCpx-X8eiYbYdhRDNOvsmGLW7AsFWbm90DZyyOTyNnp/s400/IMG_20170820_101746.jpg" width="400" /></a>Day two more fleece it was wonderful. Harriet put all kinds of little baggies of fiber on the table for us. Talk about kids in a candy store, fantastic. This is another fleece we have to judge. We washed some of it.<br />
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The fleece had so many problems we just got rid of it. In the round file. Oh well some are just to much work to save, lots of second cuts, just a mess oh well. We did get some really nice fleeces. I found our about a group called the farmer's peace core, if you see me ask me, it is amusing. Day three, spinning spinning spinning. Washing washing washing. We flick carded, drum carded, carded and just picked open. Then we spun them. Tomorrow drop spindle and finishing wool, as well as how to spin thick and thin. The terror comes with the two books of first year homework we got to examine. crap, Am I going to be able to do all that, and somehow work, see my family. But we are told we can do this, so we shall. <br />
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Some pictures from my hikes:<br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-46492559830211365962017-08-21T16:24:00.000-07:002017-08-21T16:24:28.119-07:00travel pictures and first days of class, in search of coffee. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagpW1BBL8z20EMEgFAnZFKhT_iiXaGyg4tLxE7Kya0RdfLmWHvlC7qObq7oDKSrbkFcWYf7uqokdNVAuX6PD2FZPKdDdU0z1uKcczlxmALg-qVYgKHV-Pnb2aoVSbbztrfhiNtANf4vuo/s1600/300px-HamiltonGoTransitStation.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="225" data-original-width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagpW1BBL8z20EMEgFAnZFKhT_iiXaGyg4tLxE7Kya0RdfLmWHvlC7qObq7oDKSrbkFcWYf7uqokdNVAuX6PD2FZPKdDdU0z1uKcczlxmALg-qVYgKHV-Pnb2aoVSbbztrfhiNtANf4vuo/s1600/300px-HamiltonGoTransitStation.JPG" /></a>I am in Woodbridge at my in laws until I leave early tomorrow morning for Halliburton. I do not want to get past the Barrie area before day light. Moose are not on the agenda. I started my journey on the Go Bus from home to Pearson where my husband picker me up. I love the Go terminal on Hunter street it is a lovely building. <br />
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Nice trip to Halliburton, , uneventful just the way I like it. Saw a lovely herd of deer, including a buck eating grass in a field. Found good coffee. <br />
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The course is fantastic. This morning I meet a lot of people, all interested in fibre, it was fabulous. We just spun in the first part of the afternoon, The teacher went around, and trouble shot. It was great I learned a couple of things, the teachers were patient.<br />
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For the rest of the afternoon, we looked a three just sheared fleeces. We had to identify, the shoulders from the butt. It was an interesting exercise. We worked with a Columbia Sheep, a Lincoln, and a South Down. Tomorrow is all about the fleeces Yeah, love it. We also did an experiment, where we washed some fleece 10 grams each with 10 different ways to wash and rinse the fleece. All the fleece was from the same sheep and the same location on the sheep, so as equal as possible.<br />
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On our way to our home for the week this deer welcomed us. Then home to our cabin, light dinner, looked up sheep on line, and look up other fiber stuff. Went for a walk. A wonderful day. <br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-61203221115213822932017-08-18T06:33:00.000-07:002017-08-18T06:33:50.621-07:00Dried Herbs, packing, painting books and travel.<br />
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I have these fantastic baskets that my father gave me. They have mesh covers. I used them for drying my oregano on the table on my front porch. Good air circulation, and no direct sunlight. We do not have air conditioning so it can become humid in our home, not the best for drying herbs. The porch worked very very well. I am blessed with two of them. <br />
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We finally finished painting our hallway, it is dove grey and cream. It looks great, It is so nice, to be done. We had a lot of wall repairs to do, the house is over 100 and the plaster and lath in some places where no longer talking to each other. Our upstairs hallway is square, with 9 openings, you think that would not be possible but it is. It makes me smile everyday. <br />
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I finished a book,The Five People You Meet in Haven, by Mitch Albom, a quick read. The book talks about how ones life affects another, even if you have never actually met. The people you meet are not who you would expect. explores the age old question of "why am I here?"<br />
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Another book I just finished is called Annabel, by Kathleen Winter. It takes place in Labrador and Newfoundland. It deals with ideas of gender identity, intersex, secrets we keep and the choices we make. Lots of great imagery. The language she uses is beautiful. <br />
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So tomorrow I start my OHS spinning course in Halliburton. I have sought advice of a friend who is a master spinner she says I will be fine. I need some reassurance. The first day is a general welcome, spinning wheel maintenance, and fleece preparation. Starts at 10 am. Usual start time is nine, it means I do not have to travel to cottage country on a Friday Night. Very thoughtful of them. The adventure starts tomorrow.Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-35787027794242612292017-08-15T14:38:00.000-07:002017-08-15T14:38:00.648-07:00sporatic, OHS level one spinning course, illness and life changesSo I post sporadically, it happens, I am not the most discipline person. I always loved memoirs, people who had the displace to write their everyday life down and then tell others about it. I am not one of those people I really want to be but oh well. <br />
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I am starting level one OHS spinning course, I thought about going to Olds college in Alberta, hoping that someone would teach level one here in Ontario. No such luck. I was trying to justify the expense of the travel and the course to go during Fibre Week in June. I am glad I did not. My mother in law became ill. A brain tumour. May first we found out. It has been a long road, but she was operated on and recovering well. Radiation started today thirty days not including weekend.<br />
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I am glad I am only going to be three hours away for a week. I can come back if I am needed, but my husband is taking care of her this week, then me the next two weeks, then my sister in law then one last week my husband. So no plans have been made for anything other then work and helping her out. <br />
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I am nervous about the course. I spin, but I am not sure about so much. I hope this send me on my way. <br />
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I start on Saturday, wish me luck. I will post my progress mybe, I hope I do, I want to look back and remember too!<br />
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Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-6431883765140269392016-11-17T05:57:00.000-08:002016-11-17T05:57:05.504-08:00Day 17 of thirty days of YogaI was going to write everyday but I really had nothing to add. Last Wednesday I fell and on Friday I went to the doctor. I had injured my shoulder. front rotator cuff muscle. It is doing much better but I was worried about Yoga. Well Yoga instructors where great and helped we work around the issue. It is much better now and I am almost back to all the postures. <br />
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So day 17-23 are suppose to be the hardest to keep up with daily yoga. I was ill on Monday and took Sunday off (feeling lazy) so as a result I had two classes to make up. I did two classes on Tuesday one at 6:30 am and one at 9 pm. I was surprized how stiff I was at 9 I figured it would be a breeze because I yoga at 6:30 am. Interesting. Then I did a double class on Wednesday night. That was difficult. I ate dinner at 4:30 do I could be a yoga at 6pm. It was a mistake. I had a hot flash and found it difficult to move without being uncomfortable. Not the kind you expect, but my stomach not being happy.<br />
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Then I did the second class and everything was much better. I am glad I did it but it was hard.<br />
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This mornings 6:30 class also hard, took a couple of breaks. Learning to listen to my body. <br />
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<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0tag:blogger.com,1999:blog-8046536064229800539.post-88818833212094175662016-11-10T06:06:00.002-08:002016-11-10T06:06:47.709-08:00day 10 and a fall.SO everyday has not worked out for posting, but for yoga it is good. I was away for work for about five days, I brought my mat and practiced using You Tube. Good videos but I missed the studio and the teachers. I am back and have just completed day 10. I feel a bit stiff and sore not from Yoga but from a fall.<br />
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I went to lunch with some co-workers yesterday, and on the way back I tripped over a heaved sidewalk. I did not see it as it was covered in leaves. I am fine stiff and sore and I have a whale shaped bruise on the palm of my hand. I fared really well considering the fall was apparently spectacular. I think having had a yoga class in the morning helped. My muscles were stretched and so no real damage done. <br />
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tomorrow day 11. wow I can't believe it is that fast. I feel good and strong.<br />
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chowLeslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com1tag:blogger.com,1999:blog-8046536064229800539.post-2607539966672340272016-11-03T05:19:00.000-07:002016-11-03T05:19:22.437-07:00Day three of 30 days of YogaSo I did go to Yoga last night, at 6 pm. I take my grandson to school on Wednesdays so the only time I have for Yoga is in the evening. Ann was great. It was a good practice I worked really hard. This morning I had Yoga at 6:30 am. That was hard. I did not do the flow portion because I need a rest. Wednesday is usually my day off from Yoga.<br />
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I am tired and energized at the same time. My thighs are a bit shaky but do not hurt. I feel a bit water logged. Lot of oxygen seems to have the same effect as holding your breath under water and swimming. At least it feels the same. Interesting. I will have to look into that.<br />
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see you later. <br />
<br />Leslie's stuffhttp://www.blogger.com/profile/11240665417898190674noreply@blogger.com0