world's biggest pumpkin :})

A pumpkin weighing 1,810.5 pounds (821.2 kg) being billed as the new world record holder and grown by Chris Stevens of New Richmond, Wisconsin.

The 2009 world record breaker was Christy Harp with a 1,725 pound pumpkin. The new world record beat it by a whopping 85 pounds!

Sir Gawain and The Green Knight

Sir Gawain and The Green Knight is a medieval story of King Arthur and two nights it is a story you should definitely readSir Gawain and The Green Knight

A Medieval Feast

A medieval feast is composed of game, and other meats. Wine, beer and ale, are what wet the tongue. Breads, cheeses, fruits, fish, and nuts help to compose the meals. Strange and bizarre foods, an overdose of herbs, and ultimate grandeur in the display were the mark of a rich man's table. So come and have a taste of the splendor of food forgotten; reminiscent of a time that is not...

There are cinnamon, juniper berries, and sugar in your beef, sandalwood in your bread, "sweet herbs and sundrie flowers" beneath your feet. The pheasant on your plate has been dead for some days, but no matter--it swims in a sauce of seventeen spices. You've brought your own knife and spoon, you eat with your fingers, and your plate will be eaten by the hungry at the gate. You drink spiced wine and mulled ale by the quart, sharing the goblet with your neighbor. You're at a twelfth-century English banquet--welcome to the Middle Ages!

Medieval food is largely characterized by the heavy use of spices, especially ginger, cinnamon, pepper, nutmeg, and saffron (Santich 46). One also sees "cubeb" mentioned often, and "verjus": a tart liquid -- a mild vinegar -- made from unripened green grapes (they have high acidity and low sugar levels; the "must" remains unfermented). Fish was salted, as were beef and mutton; and vinegar, sugar, and honey could be used for preservation.

Spices were used as sign of luxury and affluence. They signified prestige. One of the curiosities puzzling me involves the recipes that list a dozen spices and several kinds of meats. It doesn't seem that one could possibly taste all the ingredients, so the dish could impress guests only if they knew of the exotic ingredients in some other way.

For extravagant feasts, the medieval contributions to the annals of weirdness are the "subtleties" -- which were anything but subtle. These were bizarre presentations -- culinary showpieces -- such as a swan with its innards removed and cooked with other fowl and meats, restuffed, and brought into the dining hall in a dramatic position. Or a pie whose crust, when first cut into, releases a flock of birds. Or an animal positioned in some intriguing scene. All much more dramatic than your basic flambé dessert.

medival jousting

Medieval Jousting

Jousting emerged in the High middle ages based on the military use of the lance by heavy calvary. The first camels tournament was staged in 1066, but jousting itself did not gain in widespread popularity until the 12th century. It transformed into a specialized sport during the Late middle ages, and remained popular with the nobility both in England and Germany throughout the 16th century (while in France, it was discontinued after the death of king Henry II in an accident in 1559). In England, jousting was the highlight of the accesion day tilits of Elizebeth and james I, and also was part of the festivities at the marriage of Charles III.

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Diet (Diet of Worms)- Word of the Day

In Martin Luther's day, the word 'Diet" referred to general assemblies of the Imperial Estates of the Holy Roman Empire.  Several of them took place in the city of Worms, in what is now Germany.  The most recognized Diet of Worms took place in 1521;  at this assembly the infamous Edict of Worms was issued, labeling Martin Luther a heretic and banning his writings.  Luther was summoned and appeared before the Diet, where he made his famous stand:  "Unless I am convinced by proofs from Scriptures or by plain and clear reasons and arguments, I can and will not retract, for it is neither safe nor wise to do anything against conscience. Here I stand. I can do no other. God help me. Amen."

Have you ever been curious about the origin of the modern holiday Halloween? If so this is the post for you. I'll be quoting from History.com. "Halloween, celebrated each year on October 31, is a mix of ancient Celtic practices, Catholic and Roman religious rituals and European folk traditions that blended over time to create the holiday we know today. Straddling the line between fall and winter, plenty and paucity, and life and death, Halloween is a time of celebration and superstition. Halloween has long been thought of as a day when dead can return to earth, and ancient Celts would light bonfires and wear costumes to ward off these roaming ghosts. The Celtic holiday of Samhain, the Catholic Hallowmas period of All Saints' Day and All Souls Day and the Roman festival of Feralia all influenced the modern holiday of Halloween. In the 19th centry, Halloween began to lose its religious connotation, becoming a more secular community-based children's holiday. Although the superstitions and beliefs surrounding Halloween may have evolved over the years, as the days grow shorter and the nights get colder, people can still look forward to parades, costumes and sweet treats to usher in the winter season." History.com..... It's refreshing to have thrown off the blasphemous superstition that plagued the Church and the Culture for so many centuries and to celebrate the breaking forth of the Reformation instead! Can anyone say "pass me another dark ale?"

Reformation Food... Scotland's Version

Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of ceremony. A piper ushers in the Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of. Do try this at home...

Ingredients:
Set of sheep's heart, lungs and liver
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Some people like to pour a little whisky over their haggis! Don't go overboard on this or you'll make the hggis cold. Enjoy!