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.

Yule Ball 2022 Feast Menu The Feast of the Humors A few general comments first: I intend to provide enough variety in each course to accomodate some common dietary restrictions (eg vegetarian, gluten-free). I intend to keep much of the spicing fairly minimal and provide seasonings and sauces separately in many cases. Those with allergies or specific dietary restrictions should consult the feast menu to determine if the feast will be suitable or if they should make alternate arrangements. If you would like to read my process articles with the original sources: The concept The concept, continued First course recipes Second course recipes Third course recipes Please note that the kitchen is used by others and we can not guarantee that there is no cross-contamination, although we make every effort to avoid it. Notation: V=vegetarian, OL=Ovolacto vegetarian, VG=vegan, DF=dairy free, GF=gluten free The menu and ingredients On table throughout: poudre douce: sugar and cinnamon (V,VG,DF,GF) poudre forte: black pepper, cloves, and ginger (V,VG,DF,GF) First course: Dish one: basic roast chicken (DF,GF) chicken, olive oil, salt Sauce camelyn for the chicken (served separately) (V,VG,DF) bread crumbs, vinegar, cinnamon, dry mustard, sugar, salt, pepper, ginger Dish 2: Peeres in confyt (V,VG,DF,GF) pears, red wine, sugar, ginger Dish 3: Spynoches yfryed (V,VG,DF,GF) spinach, olive oil, salt - powder douce is recommended Dish 4: Rapes in potage (V,VG,DF,GF) root vegetables (turnips, parsnips, skirrets, carrots - depending on availability), onions, salt - powder douce is recommended Second course: Dish one: Sawgeat (GF,OL) eggs, sage, butter, salt, pepper, cumin - poudre douce recommended Dish 2: Chyches Alexandre(V,VG,DF,GF) chickpeas, olive oil, salt, cumin, garlic - poudre forte available Dish 3: Rissoles for a fish day (V,VG,DF,GF) apples, rice, cinnamon, sugar, salt, olive or other vegetable oil Dish 4: cheese tart (GF,OL) cheese, greens as available, ginger, salt, cubebs, eggs Third course: Dish one: Felets yn galentyne (GF,DF) pork, olive oil, salt Felets yn galentyne sauce (served separately) (DF) onions,cloves, mace, cubebs, wine, cinnamon, pepper, pig blood, bread vinaigrette (served separately)(V,VG,GF,DF) red wine vinegar, salt, ginger Dish 2: Frumente yn lyntyn(V,VG,DF) bulgar wheat, almond milk, salt, vegetable oil (olive or other) Dish 3: Blaunche porree (V,VG,DF,GF) leeks, onions, water, salt - poudre douce (or forte) recommended Dish 4: salat (V,VG,DF,GF) greens as available, red wine vinegar, salt, olive oil