Wednesday, February 27, 2013

Ancients Style

Last weekend my reenactment group was invited to attend a Roman Feast, to be hosted by another group. There were only two of us in attendance, due to the 2-year-old falling ill, but it was a lovely evening with some incredible food. And we were able to catch up with a couple of members who have recently joined the Australian Costumers Guild as well.
 This is the list of food that we enjoyed (as per the menu):
  • Fresh Fruit
  • Ovis Hapalis - Soft-Boiled Eggs in Pine-Nut Sauce
  • Dulcia Domestica - Stuffed Dates
  • Vitella fricta: Fried Veal Escalope with Raisins
  • Aliter Isicia: Pork and Spelt Sausages
  • Pernam - Baked Ham with fig and honey in pastry
  • Aliter Caroetas: Carrots in Cumin Sauce
  • Aliter Fungi Farnei: Wood Ear Mushrooms served with salt, olive oil, wine and chopped coriander
  • Lenticula - Spicy lentils cooked with vinegar, lemon juice, olive oil, coriander seeds, black peppercorns and sumach
  • Aliter cucumeres - Cucumber with Fennel Seed 
  • Betas - Beetroot and Leeks with coriander and cumin cooked in wine
  • Fabaciae Frictae - fried green beans with olive oil and liquamen
  • Tyropatinam - Baked Custard
  • Aliter Dulcia - Fried Flour Cakes with Honey
I didn't get many photos of the evening as we were going for an authentic air and lighting was very low. I did however beg my father to take a few good shots of my minoan costume that I got to wear again along with the new wig - which took me hours to do. The fishtail braid in the back took 2 hours alone to braid. But I am really happy with it this time and look forward to the chance to wear it all again.

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