pickThis book is exactly what it says it is: techniques, patterns, and samplers for blackwork embroidery. Unfortunately, it doesn‘t have any information about doing blackwork on clothing (as it historically was), which is what I really want to do. But I suppose I can practice on Aida and figure out the rest myself.
Random book from our home library:
📖 Fabulous Feasts: Medieval Cookery and Ceremony by Madeleiene Pelner Cosman
I took am intro embroidery class this morning and I enjoyed it very much!
I‘m posting one of this at the beginning and one when I‘m done for motivation. It‘s taking me forever to get to 😫. #embroidery
This just in, medieval brits ate senapssill
pickOverall both good and interesting, providing lots of detail I didn't know about medieval eating (primarily on the feast side, but also some differences between scandinavia and continental Europe in everyday eating.) My chief complaint: SO MANY quotes in untranslated Middle English, and each stopped my reading flow. Decipherable, sure, but honestly unnecessary. Should have been left in the footnotes.
"Even the mice in the late fifteenth-century re-telling of an Aesop fable are sufficiently well-bred to wash before their meal, although, not being human, they are excused the prayer"
Ok same book, like three pages on, (new coffee) but this photo was too good not to post. Advent candles lit.
Today's book brunch brought to you by the color yellow and right wrist tendinitis
"Of all Lent's ingredients, the most loathed was the red herring. Very cheap and plentiful, it haunted every menu."
Once again I'm struck by how different continental Europe and Britain was from Scandinavia. I come from a people who survived on turnips - later potatoes - and herring well into the early decades of the 1900s, as the only reliable daily source of protein. Meat was for holidays for the working population.
