A wizard that uses a frying pan with a really long handle for their wizard staff. Extremely utilitarian, there’s frying food, there’s also using the pan for remote viewing (good old fashioned Scrying Pan), it also makes for decent potion brewing even if it’s more shallow than a cauldron, plus other stuff.
But most importantly, there’s always good old fashioned smacking a dude in the face with a frying pan.
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Just finished some little coffee scoops and some ice tea spoons!
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Can you imagine how hot? Smaller vintage snapshot photo of a young woman cooking at a cast iron stove.
On Etsy: www.etsy.com/listing/1552962567/
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With all the cold weather here, l’m not getting a lot of things made but here are a few ready for final sand and oil finish!
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Sigginstown Pottage
One of the most basic dishes of the medieval period - and in any culture, pretty much - is the pottage. This is basically "stuff cooked in a pot with water", which is a very broad definition. This particular "recipe" is one that I think is straightforward enough, uses common enough ingredients, and is palatable enough that it was almost certainly made in pre-Norman Ireland (by statistical inevitability, if nothing else). I've given it the name of "Sigginstown Pottage" because I first made it at Sigginstown Castle, and it's useful to have a name by which to refer to it.
1 smoked pale ham, chopped into 1cm cubes
2 onions, chopped (or some celery, also chopped)
2 leeks, roughly chopped
6 carrots, roughly chopped
c. 500g pearl barley, bulgur wheat, or other likely whole grain
Water to cover
Put everything above into a pot, and simmer until the meat and grains are cooked. Taste and season with some black pepper if needed. Serve hot.
Some observations: Onion is the more "authentic" between it and celery, but both were available. I've been going easy on onions lately due to food sensitivities. Leeks are absolutely a period Irish food, and possibly close to a staple; they're mentioned a fair bit in texts.
The pale ham (I don't know if this is known outside Ireland; it's a small chunk of cured ham, which is pretty salty) provides enough salt that you shouldn't need to add any more. The smoking is pretty solidly attested in period by the number of bones we see with holes for hooks.
You'll see some people claiming that carrots only arrived in Ireland with the Normans, but there are carrot seeds in the archaeobotanic remnants from Viking Dublin, and there's an old Irish word, meacon, which denotes tap-rooted vegetables like parsnips and carrots, but is usually used for carrots. So I'm pretty confident in including these.
The end result is a very solid, stick-to-the-ribs kind of stew; good eating for colder weather or when you've been doing physical work. I've only ever cooked it in cast iron, and it turns out that if you leave the leftovers in the pot overnight, the combination of whole grains and iron results in a horrifically grey stuff, which still tastes fine, but looks absolutely awful. So eat it hot, and don't leave leftovers.
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