I love this time of year: late spring. My strawberries are just beginning to ripen — I’m going to have a fully ripe strawberry in May for the first time in about 10 years! My patio raspberries are being visited by many a bumblebee — I have quite a small garden, so dwarf fruit bushesContinue reading “Three medieval soft fruits”
Category Archives: Uncategorized
Interruptio studii
Hello folks, I just wanted to bring you up to date and explain why there has not been much activity on the website (or my Facebook page) recently. I’ve not been keeping so well the last couple of months and have needed to put my medieval cookery research and writing to one side. I hopeContinue reading “Interruptio studii”
Answers to: Ten things about me (one is a lie)
I hope you all have had a lovely time over the Christmas holidays. If not, or if Christmas is a tough time for you, all I can say is well done for getting through it. Of course, the one big thing on everyone’s mind over this holiday has been the answer to my last post,Continue reading “Answers to: Ten things about me (one is a lie)”
Ten things about me (one is a lie)
Seasons greetings everyone! Here’s something light and jolly for the Christmas holidays — perhaps best reserved for when you’re completely bored out of your mind! (You can only eat so many mince pies.) I’ve listed ten food and drink related facts about me; but one of them is a bit of a fib. See ifContinue reading “Ten things about me (one is a lie)”
Apology
Hello everyone. Just a short note to apologise for the lack of new material on my website in the last few weeks. Unfortunately, I have been unwell. I’ve just been diagnosed with vitamin B12 deficiency which has left me exhausted (and somewhat impaired cognitively!). I hope to be back to experimenting with medieval food asContinue reading “Apology”
Hello and welcome
Thank you for joining me here on Monk’s Modern Medieval Cuisine. Over the coming months I will be showcasing recipes from King Richard II’s cookery book, known as Forme of Cury (Method of Cookery). This is part of a project to bring medieval food to modern food-lovers. I’ll be talking about medieval ingredients and methods,Continue reading “Hello and welcome”
