I wove another rigid heddle band for Viceroy Tourney. This piece was given by HE Ursula to Lady Edith, as the Vicereine's Prize. This band was a simple warp faced linen band and I hope Lady Edith finds a great use for it. I'm now up to 14 projects complete.
I will post pictures of this soon.
Cheers,
Jahanara
Thursday 23 October 2008
Saturday 18 October 2008
and it had been going so well
I'd finished all the calligraphy (and there was A LOT), I'd done all the sketching, painted the tree, painted half the arms...and the realized I'd gotten the blazon wrong. *sigh* I'm always extremely worried about fixing errors because I'm afraid that any fix I do is going to need to be fixed itself, so I settled this time for crossing out the wrong word, putting the right one in the margin, and putting a little pointing hand indicating where it's supposed to go. I would've been really happy with this scroll (#5 towards my goal of 50: I'm 1/10 of the way there!) otherwise.
Friday 10 October 2008
Making good progress
The easiest way for me to keep track of how many scrolls I've done is to be sure to post them all here. :)
This, a Lindquistringes for Maredudd ap Gwilym, is #4 out of my goal of 50, and was completed for Raglan Fair in September.
I'm currently working on #5 and #6 (I hope to finish up at least one of them over the weekend), but both are for Kingdom University, so no pictures for awhile yet! I'm beginning to wonder if I wasn't ambitious enough in my choice of challenge!
-Aryanhwy
Wednesday 8 October 2008
some inspiration...
For people who are thinking about to join the A&S 50 challenge - here is a beautiful project and also a great inspiration for people who love tapestries:
Please check out "Year 1, first panel of the tapestry", "Year 2", "Year 3" - a lovely project :)
Please check out "Year 1, first panel of the tapestry", "Year 2", "Year 3" - a lovely project :)
Saturday 4 October 2008
First item of the persona challenge
I have a persona challenge to learn things that 16th century housewives in Germany/Augsburg would have known.
Right now I'm making an apple drink from a recipe from The Closet of Sir Kenelm Digby Knight Opened. It is 17th century but I'm hoping the food habits didn't change too much from the 16th century nor between English food and German food. It feels like such a basic recipe I'm hoping it will be ok.
The recipe is: APPLE DRINK WITH SUGAR, HONEY, &c
A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.
So what I'm doing is coring apples, slicing them thinly, boiling them with water and two twigs of rosemary. Once it's cooled down a bit I'm going to remove the worst of the apple peels and add some water. I'll taste it with some honey and see how much honey I should add. Then I'll pour in the yeast. I'm using a Wyeast Cider 4766 that my husband have bought for me. Once it seems to have fermented enough I'll add some lemon peel and let it steep before I bottle it.
I'll return in a few months and let you know how it tasted.
I tested this recipe on some apple juice without fermenting it and that was very tasty so I'm hoping it will be the same when fermented.
I'm counting this as part of my persona challenge for the A&S50 challenge since I figure something like this would probably have been made by 16th century housewives in germany. :)
Right now I'm making an apple drink from a recipe from The Closet of Sir Kenelm Digby Knight Opened. It is 17th century but I'm hoping the food habits didn't change too much from the 16th century nor between English food and German food. It feels like such a basic recipe I'm hoping it will be ok.
The recipe is: APPLE DRINK WITH SUGAR, HONEY, &c
A very pleasant drink is made of Apples, thus; Boil sliced Apples in water, to make the water strong of Apples, as when you make to drink it for coolness and pleasure. Sweeten it with Sugar to your tast, such a quantity of sliced Apples, as would make so much water strong enough of Apples; and then bottle it up close for three or four months. There will come a thick mother at the top, which being taken off, all the rest will be very clear, and quick and pleasant to the taste, beyond any Cider. It will be the better to most taste, if you put a very little Rosemary into the liquor, when you boil it, and a little Limon-peel into each bottle, when you bottle it up.
So what I'm doing is coring apples, slicing them thinly, boiling them with water and two twigs of rosemary. Once it's cooled down a bit I'm going to remove the worst of the apple peels and add some water. I'll taste it with some honey and see how much honey I should add. Then I'll pour in the yeast. I'm using a Wyeast Cider 4766 that my husband have bought for me. Once it seems to have fermented enough I'll add some lemon peel and let it steep before I bottle it.
I'll return in a few months and let you know how it tasted.
I tested this recipe on some apple juice without fermenting it and that was very tasty so I'm hoping it will be the same when fermented.
I'm counting this as part of my persona challenge for the A&S50 challenge since I figure something like this would probably have been made by 16th century housewives in germany. :)
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