I carry no phone An aspiring Luddite In a wired world.	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on t he PlusPora diaspora pod. He hates cell-phones.

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Planning Food for Musicians Part Two I've had a look at the kitchen facilities and they are excellent! There're eight induction rings spread over two hobs with a convection oven between them. If we get the cottage as well, that's another four ring hob and a smaller oven. As I mentioned before, the trick really is going to be what to do for Friday night, since we can't get into the site particularly early. That means I need things which either cook quickly or which can be cooked ahead. I had originally thought of these three: Brouet de hongherie (Hungarian broth), from The Vivendier, in Terence Scully's edition. Brouet de hongherie: faictez grain suffrit tel que vous vouldrez ; prenez pain brullé bien roux, sang de cochon, d'oison ou aultre, deffait de bon boullon et passé parmy l'estamine, canelle, gingembre, clou et graine, macis et poivre long, vin, vergus et vin aigre, et faictez tou boullir ensamble, bien liant et de couleur sanguine ; jettez par dessus vostre grain chaudement. Which Scully translates as: Hungarian Broth. Sautee whatever meat you wish. Get toasted bread, the blood of a piglet, gosling or some other distempered with good bouillon and strained, cinnamon, ginger, gloves, grains of paradise, mace, and long pepper, wine verjuice and vinegar, and boil everything together so that it is very thick and the color of blood. Pour it hot over your meat. My thought was to add some root vegetables to the mix and make a stew out of it. In fact, if I roast off the pork and root vegetables ahead of time, then assemble the broth on site, that should work pretty well. I can do that on Thursday night at home, stick it in the fridge and bring it up with me on Friday afternoon. If I leave out the bread being used as a thickener, it's gluten-free. Caboches in potage, from Forme of Cury, Hieatt and Butler edition. Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymynced and whyte of lekes yslyt and ycorue smale. And do þerto safroun & salt, and force it with powdour douce. That's a cabbage, leek, and onion soup or stew. If I use vegetable broth, it's vegetarian, and, like the Hungarian broth, I can actually cheat and roast off cabbage, onion, and leek beforehand and assemble it on site. Crettonnee de fevez (Crettonnee of beans), also The Vivendier. The recipe is: Cretonnee de fevez se fait pareillement. Which is to say, made the same way as the previous recipe. That recipe is: Cretonnee de pois nouveaux: soient cuis jusques au purer, puis suffris en beau sain de lard: prenez lait de vache et le boulez unde onde en un noef pot ayez pain blancq tempré oudit lait, gingembre et saffren, tout passé parmy l'estamine : puis ayez moyeulx d'oes bien batus et les gernons hostez, jettez defans sur le point de fremir et vos pois dedans en remaunt dilligamment: puys ayez vostre grain - poulez par pieches - suffrit en sain de lard, et boullis un de onde avoecques ; puis dreschiez chaudement. or Cretonnee of new peas. They should be cooked to a mush, then sauteed in rendered lard. Get cow's milk and bring it to a boil in a new pot. Have white bread tempered in that milk, along with ginger and saffron and everything strained. Then get well beaten egg yolks, with their threads removed, put them in as it is coming to a boil, along with your peas, stirring attentively. Then have your meat - chicken pieces - sauteed in rendered lard and boiled briefly with the rest. Then dish it up hot. This I could do on site, and even maybe do some chicken bits on the side. If I cook it in vegetable oil and omit the eggs, then it's vegetarian, although not vegan. It also drifts from the recipe, but needs must and all that. As an aside, the beans will be fava beans 'fevez' in the French of the text, fèves in modern French. So three warming pottages or pottage adjacent dishes. Two vegetarian, two gluten free. I think that's workable. Which means the menu I put up last time is pretty workable. Next time, I'll have a closer look at more of the recipes.

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