I've become fond of the blog "The Happiness Project". (No, I haven't read her book, but I'm sure it's lovely, if it's anything like the blog.
Reading a couple of years of intermittent posts in which Gretchen explains the Truths of Adulthood, Secrets of Happiness, and Personal Commandments that she has found for herself has helped me understand that I can do this too.
(I don't entirely understand why I have this reputation for intelligence when I can be really, REALLY slow about some things.)
So..."Craft materials are not groceries."
You know how groceries work. You run out of eggs, you buy eggs. You don't have something particular in mind, you just know that at some point in the next couple of weeks you're going to be standing in front of the fridge with an urgent need for an egg, and you need it to be right there.
Well, maybe craft materials used to be like that. When I was ten, and had no allowance, and depended upon my parents taking me to either the library or the fabric store. But now that there's the internet, and places everywhere at hand, and since the internet delivers...I have too much stuff.
I've gotten to the point where piles of materials no longer make me feel rich, but hassled. Like a closet ripped from an episode of Hoarders is arguing with the lovely new ideas rolling by my door.
So I've been culling my stash. It's been slow going, fighting the internal 10-year-old who is terrified of interminable summer with no tv allowed. Here's another Gretchen-worthy Truth, stolen from XKCD:
I've got a box of Ziploc bags...craft closet, you're getting pwned.
I promise I didn't mean to ignore you. TypePad has evolved so swiftly, and spam comments (hiss!) proliferated so quickly, and I went back to school, that I just stuck my head in the sand re: comments. I've figured out how to kill spam comments efficiently, and I'll look for some sort of notification setting, so I can tell when you lovely people talk back to me.
I've been sewing as part of a Big Barter lately. (And a little bit for me, as I stop quite so much faffing around in tertiary personas - trying to stick with 6thC and Bronze Age lately.)
But it's been good that I've done quite a bit of reading and garbing for High Medieval, since now I can help out a friend. This brave soul handed over her fabric stash an embarrassingly long time ago, and asked for a wardrobe's worth of "loose 14th" work + nicer clothes, that are fitting to a very accomplished potter. Here's my progress so far, with a few things I've thrown together for me, just to see what my stash is up to:
The four hangers on the right are for me, but all the rest is The Trade. And this too, which hasn't been cut up yet, except for that embroidered undertunic peeking out...
The three hangers in the center, (blue, brown, and blue) are done except hems, which I hope to finish this weekend at Kingdom A&S. When I'm not chatting and taking classes, which look really good this year! I want to check out these classes/demos:
10am The Honorable Lady Brighid of Ferncliff Early Period Embroidery
11am Lady Juliana verch Hoell Coptic/Tarim Naalbinding Stitch
1pm Baron Charles O'Connor The Period Concept of Beauty
Print carving and regular wood carving Baroness Katherine of the Wode
though with temperatures in the 90s, attention span for me is always iffy.
I've done some Sable Sword cloak sewing, too, a couple of linen ones for summer, but I have no pictures of them, either in progress, or on their recipients.
(Here ought to go a pile of apologies for forgetting how to blog. Let's call that done, and get to the good stuff.)
Way back in February, my adopted group Glynn Rhe, threw an event called Wine List. The "List" part had to do with a tournament, in which all participants put a bottle of wine on a blanket, and then everybody fought everybody else, and the winners* got to take home the wine, and some prizes, besides.
*There were teams involved. I really only understand about that much, and that the Viking was on the winning team, and that's why we had a pile of wine to take home. I was busy with the next bit.
The "Wine" part of Wine List not only has to do with the prizes for the "List" part, it is also the theme of the non-fighting part of the event.
I love a theme, therefore I appreciated wine. First, I learned how.
The fabulous Martabon (Mistress? Not sure. Didn't I say there was wine?) traveled in to help our own Mistress Odindisa show us how to talk about the wine we were appreciating. They gave us a chart, which was a particularly good idea, because now I can read what I thought about it three months later.
We graded wines on the following aspects (I quote from the chart, and editorialize in italics):
Appearance/Aroma/Flavor: Is the color pleasant or does it seem too thin? Are there distinctive aromas you can identify? Is it dry or sweet? Full-bodied or light? Does the flavor seem consistent with the aroma?
Overall impression: After the aftertaste has faded, what do you think of the beverage overall? Is it pleasant and applealing? Simple or complex? Are all the components in balance? Does it make you want another sip? (My favorite criteria.)
Drinkability: Is this good enough for you to drink an entire bottle by yourself? (Don't you like how the standards seem to be increasing?) Maybe you'd take a few sips and give the rest to your spouse? If served this beverage in a restaurant would you have to gulp it down so you could order another glass of something else? (Ick.) Would you serve this to good friends?
We drank/tested a fair few:
Barefoot CA Riesling, CAVA Brut, Fetzer Gewurtztraminer (by FAR the favorite at the event), a homemade blueberry, Morgan Creek blueberry, Beaujolais Louis Jadot, Frunza Merlot, Barefoot Shiraz, Barefoot Chardonnay, and Barefoot Cabernet Sauvignon.
We also used 5 steps in our appreciating:
See - clarity and color.
Swirl - look for "legs", the drips back down the glass vary in viscosity, and "strong legs" is called a more full-bodied wine
Smell - here we tried to assign metaphors like "floral" or "fruity" (other than grape)
Sip - My notes say here, "ketchup: Shiraz, mustard:Merlot, Pinot Noir/spicy". There were TEN samples, y'all.
Savor - What's the aftertaste? Disa and Martabon had these lovely "wheels of flavor" which were very helpful to pin down a flavor, or just jog one's vocabulary.
Since I'd had so much fun appreciating wine, and Martabon's husband Sir Gwydion seemed lonely at the Beer Appreciation table (the fighting was just winding up), the class headed over there. Fortunately it was close by.
Warning: I am learning to be downright snobbish on both beers and wines. And now I have picked up some knowledge to reinforce my uppity opinions. Did you know that hops, those awful sour things, were only added to probably perfectly good beer as a preservative to keep the beer good on the way to India? Which occurred AFTER 1600? So there, I now feel I never have to drink a hoppy beer again.
Here are the ones I really liked.
I also like the taste of malted barley, which could just be sprinkled on the top of baked goods, to my mind. And the explanation of the yeast eating up the sugars in the fermented barley, peeing alcohol, and then dying in its own pee, is never going to leave my mind.
After so much alcohol appreciation, we waited around for dinner, and the Viking appreciated cabbage, by frying it with bacon, and we all sat around and appreciated more wine, and the smell of dinner cooking.
There. A proper blog post. I have a couple more brewing (ha!) and am headed to Kingdom A&S, so maybe I'm back on the wagon again.
Sounds like a re.seller who buys from these guys. I got mine direct at great prices, they do bulk as well if you can be patient and wait if they do not have enough in stock. on them to put the order together. Usually a couple of weeks for 10 or more. But well worth the wait and the blankets are great for cloaks. LOL. Here is the direct link. Shhh it's a big secret kept by their re-sellers. LOL. http://www.loricamos.vizz.pl/tkanieuk.html
On 2/08/2010 10:17 PM, LEWINS SHELAGH wrote: > I got it from a friend who trades in Viking and Saxon wares, in England. I > can put you in touch with him if you are interested. > > These are actually shawls / wide scarves. One would be enough for a top, or > for an apron to hang down the front of an apron-dress. Or you might piece > one into a more suitable shape for a small cloak - or make any number of > hats, pouches, trimming strips etc. But you couldn't make a whole dress out > of one. And because the colours vary (they are seconds, though I haven't > seen any flaws in mine) I think you'd be hard-pressed to get enough the same > to make a full garment. But I haven't seen his current stock, there might be > 2 the same and that would probably do an apron-dress.
Looks great to me! Pretty much looks like this down to the size of the repeats:
Class Handouts Unaltered class handouts may be reproduced for use in non-profit teaching programs (eg SCA Collegia etc). * Five Period Stitches - Quick Reference Guide - Oct, 2003 (.pdf 148kb) * Five Period Stitches - In Depth - March, 2006 (.pdf 2.4 mb) (revised) * Embroidery for Clothing - Anglo-Saxon - Nov, 2004 (.pdf 3.6 mb) * Getting Started with Tunics - March, 2005 (.pdf 535 kb)
Since I've started back to school, I've not been starting much new, though still keeping an eye on possibly useful items that come up on the lists. From Norsetalk2:
>What would be a period way to a veg tanned leather belt red?
There are a number of extant early and medieval recipes for dyeing leather red. The most common dyestuff I've seen referred to for that purpose was brazilwood, but madder was also used.
There is an extant Frankish belt in the Arnegunde grave; it's very elaborate, with cutwork and gilded parchment and a big gilt bronze buckle. It was dyed red with madder.
Here's an SCA-period recipe for dyeing leather red with madder (Rubia tinctorum). It's from The Secrets of Alexis of Piedmont (1558).
"To Die Skinnes in chickweede, called in Latin Rubra Maiore, or Rubra Tinctorum, into a Redde Colour.
"Having annointed, washed, wronge and layed abroad the skin, as is aforesaied, wete it with water that white wine lees and baye salt hath ben boiled in, and than wring him. Take than creuiles or crabbe shelles (be they of the sea or of the river) burned into ashes, the whiche yon shall temper with the said water of the lees and salt, and rubbe well the skinne therwith, than washe him well with cleere water, and wringe hym. This done, take ruddle tempered in water of lees, and rubbe the skinne well over and over with it, and than with the foresayde ashes, wasshinge, and wringinge it thre times. Finallye, after you have wasshed him, and wringe him, if you thinke it not be well ynoughe, you shall geue him one dienge with brasyll. The paste or masse of Rubia Tinctorum, must be made with water that lees or tartre hath bene boiled in, and the sayed water must be luke warme, and whan you make the paste of ruddle, than leave it fo the space of a night. After this, put upon the sayd Rubra Tinctorum, a lyttle alom, dragges,or lees, or Alome catinum, steped in water. You maye also adde to it the colour of the shearing of scarlet, whiche hath been taken oute boylinge in lye, which is a goodly secrete."
I can't speak for the Chivalry, of course. But I would be impressed entirely to itty-bitty pieces if I had a squire who tried to dye his own belt red with a period recipe. Let me know if you decide to undertake it, or if you have questions.