Greetings from the Seneschal of Coeur d'Ennui.

My excitement is mounting as our September event draws ever closer and I pray yours is too.

Many have come forward with ideas to enhance the activities of the weekend and I greatly appreciate their ideas and willingness to put them into action.

As many of you know this will also be the event that Baron Angus and Baroness Diana will be stepping down and a new couple will be stepping up. We'll need everyone's help who is willing to make this one of our spiffiest events as we will be visited by not only the Crown but many other folks from our kingdom and elsewhere that have not had the opportunity to visit Coeur d'Ennui. Our willingness to work together is heralded by many...lets bring that forward.

The event is a Pas d'Armes, a 14th - 15th century style tournament (we will be using foot combat only of course). Participants are encouraged to don 14th or 15th century style clothing...but it is not mandatory. Cotehardies, houpelands or anything else from that period will be in style. In the next snore I will tell you more about what happens at a "Pas." I've had many questions regarding this and would like to take this opportunity to tell you more.

The event will be held at the buck skinners area of Chichaqua, our feast will be held at the longhouse just down the road from the campsite. Some of you may remember the longhouse from the Yule Court of 99.

This will be a camping event. I will provide you with details on how the grounds will be set up in the next Snore. There will be plenty of fanfare, archery, fighting, A&S competitions including bardic, a feast, and plenty of revelry. Site is discreetly wet.

The theme of the Pas d'Armes centers around the Muses. The Muses have become bored thus they have ceased to inspire humanity to create...it is up to the fighters of the realm to entertain them so that they will return to us and we may again partake of their wisdom and creativity. Be ready for lots of fanfare, people dressed as muses, plenty of singing and music, and lots of fun in a very period style. Practice speaking forsoothly, it'll add to the atmosphere!

Look for more info in the next Snore.

In Service,

Lady Winnifred

Greetings from the new Exchequer Ceanntigern a'Cildarach.

I seem to have been remiss in getting myself introduced to everyone. I thank those who allowed me to take on this job. The first quarters reports are complete. We have money. If you wish a copy of these reports let me know. We made money at Salisbury, the take was $325 on the photo booth, minus whatever the film cost. Officers, or anyone, if you have had reimbursable expenses please get the receipts to me so you can get your money back.

Ceanntigern a'Cildarach

Heralds Point

By Jacqueline de Meux

Titles are how we refer to people with special awards or peerage rankings. Each title has a specific mode of address. For example we use "your Excellency" for a count or countess as well as a baron or baroness. Don't be upset if you can't remember any of them for a while. Most people wearing the Coronets (fancy "brass hats") are very nice. They remember when they first started. Here are a few of the titles we use in the SCA.

Request to the populace:

I would like to create a Baronial Armorial connected to our web page. If I know who has Arms I can check the Calontir Armorial and retrieve it from there. Please let me know in writing with the correct spelling of your name for the search.

Thank You,

Ceanntigern a'Cildarach

Exchequer Coeur d'Ennui

Greetings unto The Populace of Coeur d'Ennui, from Herr Albrecht von Salzburg and Lady Tsire Tuzevo

It is with great care and consideration that Lady Tsire and I are sending in our letter of intent to serve the Barony as Baron and Baroness to Their Majesties.

We ask that all the populace join in the discussion for this office. While we have our own ideas for the future of our great Barony, we're also open to other's opinions and ideas. All are welcome and should be taken into account. This Barony has been a boon to us for many years, and it is time we give something back to it. Feel free to approach either Tsire and myself or all other candidates to discuss this great change in our Barony.

Our Contact information is: Timothy and Sarah Vaughan
4431 NW 86th #12
Urbandale, IA 50322
515-278-1979

We wish to also extend a heartfelt congratulations and good luck to all the likely candidates for the Baronage, and regardless of outcome, we shall lend our support and dedication to the Barony.

Written in Service to Crown, Kingdom and Barony,

Herr Albrecht von Salzburg, Esq. QED

Lady Tsire Tuzevo

Greetings from Lord Caoimhin Mckee and Lady Monizcka Elzietka Poznanska.

The Lady Monizcka and myself are throwing our hats in the ring as candidates for the next Baron and Baroness. We will be sending in the applications as soon as we hear the procedures for doing so.

In service to Calontir.

Caoimhin McKee

Greetings unto the populace of Coeur d'Ennui,

We Lord Magnus Anskegg and Lady Winnifred d'Artois wish to inform you of our intent to submit our names to Their Majesties for their consideration of the Baronage of our fair lands.

We invite all from within and without the barony to share ideas with us, ask questions of us, or voice any concerns.

We thank all those who take an active part in this process, and encourage all, no matter where your support lies, to submit your recommendations to Their Majesties.

In Service to Barony and Kingdom,

Lord Magnus Lady Winnifred

Greetings unto the Good Gentles of Coeur d’Ennui from His Lordship Edward Blythe and Mistress Tatiana Dieugarde.

Having considered well the responsibilities required of a baronage, we have submitted our names to Their Royal Majesties for consideration as Baron and Baroness of Coeur d’Ennui.

We would ask that members of the Barony come to us with questions and concerns they have regarding this position, and that they then take the time to convey their opinions to Their Majesties.

Know that we remain in Service,

His Lordship Edward Blythe Mistress Tatiana Dieugarde

My First Lilies

By Nicole

On my way to my first war (and fourth event in eight years), I began to wonder if I was truly ready for this. I was certain that I was the only person who was finishing a project (OK, two) en route to an event. As we approached Kearney and I was desperately trying to finish my left shoe, my fears only multiplied. As a non-combatant, what could I possibly do during the fighting? What am I going to eat that has any nutritional value? Oh dear, I think I've made a huge mistake.

Luckily, I finished my shoe and got a few moments to breathe before troll. As we arrived at camp, I learned my first lesson of war: everything is going to be OK. I soon found out that I was certainly not the first nor the last to be finishing a project in a vehicle. After unloading, I began to worry about my garb. Since this was my first set of garb that I had sewn myself, I was afraid that someone would notice that the hem was not exactly perfect and that the sleeves were off. This fear was also unfounded. Everyone simply complimented me on my fine efforts and never noticed the flaws. Lesson two: if it looks good, then it is good.

As my first day started winding down, I began to worry about food. This is when I learned lesson three: good camp moms are golden. (Xorazne is a true goddess.) I managed to not only eat food with nutritional value, but it was wonderful and plentiful.

After dinner, the fun began. Luckily, I never worried about what I would do during the night hours. I had a wonderful evening strolling around the site with a very large mug. As my day ended, I rolled into bed with the breeze of the lake lulling me to sleep.

The next morning, I learned lesson four: showers are wonderful and lesson five: shopping is better. My shower did require shower shoes since I'm a wimp, but I was amazed at the cleanliness of the place. After this refreshing shower, I began to roam around the merchants. I learned that Drx is the man with the trim, Waldryk has good-looking armor (usage is lost on this non-combatant), Roderick also has great stuff, Lars makes necessary mugs, and the T-shirt people have thecoolest buckles.

I hung out the rest of the day, watched some fighting, and watched Edward Blythe be made huscarl. My day was eventful, yet relaxing. After showering again, I enjoyed another wonderful dinner, followed by what I have learned to be the standard Lilies rain shower. Undaunted, I managed to still have a great night and rolled into bed with the same breeze as last night.

The next morning, my fun ended as we packed up camp. As I closed the aloe vera bottle, I learned my last important lesson: not all fabric is UV protective. Ouch. Hard lesson learned well.

I can only hope that this will not be my last war. My new friends have promised to find my camp again and have left wonderful memories. My war began with great apprehension, which proved to be unfounded. If you have put off going to an event because of your apprehension, I encourage you to go. Wars and events are not only not to be feared, they are to be looked forward to and well worth the effort to attend. May I see you at an event soon.

Spanish Foods from 16th Century Madrid
by Kateryn de Develyn

I've been playing with the Spanish foods lately, and I thought I would share some of the recipes with you.

Here are some Spanish foods you can try. They are all from Diego Granado, Libro del Arte de Cozina, Madrid, 1599. Translations and redactions by Lady Brighid ni Chiarain of Tethba (Robin Carroll-Mann)

SAVOIARDI - (lady fingers) 3 eggs, separated
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup sugar
1/2 cup sifted cake flour

Beat egg yolk until thick. Beat egg whites until stiff, and gradually beat in sugar until whites very stiff. Fold egg yolks gently into whites. Fold in sifted flour. Drop batter by tablespoons on ungreased cookie sheet forming fingers approx 3 inches long by 1 inch wide. Bake in moderate 350F oven 10 minutes, until light brown. Remove immediately from cookie sheet and cool on rack. Makes 3 dozen.

ZANAHORIA RALLADA -Grated Carrot (Carrot Candy) 2 pounds carrots
2 cups + 2 tablespoons honey
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
up to 1 cup pinenuts (or as desired)

Grate the carrots finely. Cook carrots until tender, about 8-10 minutes. Drain into a strainer lined with a tea towel or cheesecloth. When it is cooled, squeeze as much liquid as possible out of the carrot pulp. Place the honey in a saucepan. Bring it to a simmer. Add carrots and mix well. Simmer gently, stirring frequently. Do NOT boil. In about 20 minutes, the mixture will begin to thicken and clump together. At this point, you should stir constantly. Cook until the carrots have thoroughly absorbed the honey, about 30 minutes longer. Remove from heat. Add spices and pinenuts. Spread the mixture onto a well-greased pan, about 1/2-inch deep. Allow to cool. If desired, decorate the top with pinenuts. Cut into small squares and store in a tightly-closed container in a single layer, or with waxed paper between layers.

Bizcocho - Anise Sugar Cookies 2 large eggs
8 egg yolks
1 lb wheat starch (approx. 4 scant cups) or all-purpose flour.
1 pound sugar (approx. 2 cups + 5 tablespoons)
2 teaspoons ground anise seed
1 teaspoon salt
additional sugar for sprinkling

Preheat oven to 325º F. Beat eggs on medium for a minute. Gradually add the sugar to the eggs. Turn the speed to low and gradually add the starch, salt, and anise to the egg mixture. Beat until batter is thick and fluffy. Lightly grease the pans or use non-stick pans. Drop batter by tablespoon 2 inches apart. Sprinkle lightly with sugar. Bake for approximately 10 minutes, until the cookies are set. The cookies should not be browned on top; there should be no more than a slight hint of golden color around the edges. Cookies will be soft when they are first removed. They become firmer as they cool. Cool on racks. Store after cooling in an air-tight container. Makes approximately 5 dozen 3-inch cookies.

Overdyeing Saffron with Indigo

Hlaefdige Byrhtwynn aet Cwenenangrafa

Yellow + Blue = Green

Most modern recipes for green color obtained by overdyeing recommend dyeing with indigo first. I find it is easier to control the final color by dyeing the yellow first. So the first part of my project was to dye my fibers with saffron. For this part I used stainless steel canning pots for my "dye pots" as I do not have the appropriate brass, copper or iron pot suitable for indoor dyeing and my "fire" was my gas stove.

When dyeing with saffron I normally add alum to the dyepot as a mordant. This allows me to obtain good color with smaller amounts of saffron. The first part of my project was done this way using 1% the weight of dry fibers (weight of goods, WOG) saffron and 10% WOG alum. Most modern recipes call for 10% WOG of saffron. The dye bath was prepared by placing the saffron in a muslin drawstring bag, simmering it in a pot of water for approximately 2 hours until the color was removed from the saffron. The bag was removed and the alum, already dissolved in hot water, was added. Once the dyebath was ready, I added the wetted out wool and silk and the dry linen. These were simmered for approximately _ hour and then removed and rinsed in successively cooler rinse baths as sudden temperature change could felt the wool. This gave me a bright clear yellow on wool and silk and a pale clear yellow on linen. For the second part of the project I decided to pre-mordant my fibers. I used 10% WOG alum and 5% WOG tartaric acid. The fibers (silk, wool, linen) were simmered in this solution for 1.5 hours, then rinsed in successively cooler rinse baths. The dye bath was prepared and they fibers dyed as above but using 2% WOG saffron with the exception that the fibers were only in the bath for 15 minutes. The color obtained was a beautiful orange-yellow, the traditional "saffron yellow", on the wool and silk and a bright clear yellow on linen. Unfortunately, the pre-mordanted fibers took up the dye too fast and caused blotching, particularly noticeable on the wool fabric. The fibers were rinsed as above, washed in mild soap , rinsed thoroughly and then allowed to dry.

The second part of my project was dyeing fibers with the indigo. I did this to show what color would have been obtained with the indigo on the same fibers as the saffron.

Next Month - Techniques and Processes cont.

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Please submit your artwork or articles before the respective month's A&S night to Tatiana (tatianad1@juno.com). Question or corrections: Call Tatiana at 264-1364

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