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Event Summary

Event Main Contact (Event Steward): Master Arontius of Bygelswade
Date: December 12 , 2020
Online meeting begins at: 10:00 AM on December 12th 2020
Online meeting ends at: 7:00 PM

Event site:
Online
None None,

Their Excellencies Kloe of Thira and Arion the Wanderer, and the Populace of Dragon’s Laire, invite one and all to a joyous celebration of the Yule Season. In keeping with the current world climate, this event is to be held VIRTUALLY.

ZOOM LINK YouTube Link

When and What
Dragon’s Laire Virtual Yule Feast will be held on Saturday, December 12th. The activities of the day will begin at 9AM.

Online activities will be held throughout the day, culminating with a Court from Their Excellencies Arion and Kloe which begins at 4PM.

Who
Event Steward: Master Arontius of Bygelswade
Livestream and Performance Coordinator: THL Kösem of House Awry and Archos Marcel Boutet
Arts and Sciences Coordinator: Magistra Aelianora de Wyntringham
Martiallate Activities: M’Lord Lysander
Merchant Coordinator: M’Lady Reannag Teine
‘Feast’ Coordinator: Countess Elizabeth de Rossignol
Seneschal: HL Ciar ingen Fiachnae dragonslaire.seneschal@antir.org

This event includes the following activities and/or services:
Is conducted online
Is an online class
Is an online gathering
Has Merchants
Has Classes
Has Bardic activities
Has Arts & Sciences activities

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Online Event Connection Information

We are still deciding but likely to use Facebook Livesteam through the Dragon’s Laire Group and possibly Zoom. More information as time approaches.

Registration Information

Come partake in Dragon’s Laire’s latest holiday collaboration!

In light of Covid19, we will be holding Dragon’s Laire’s Yule 2020 virtually! We are looking for aspiring bards to perform, learned scholars to lecture, skilled artisans to demonstrate, and expert fighters to teach as contributions to the festive entertainment! Be part of something special this year and help us spread joy to the populace this Yuletide season!

How to contribute your performances:

1) Pre-record your performance/class/demo/lecture using your phone, web camera, or any other recording device that allows you to transfer the file onto the computer (example: Digital Video Camera).

2) Save and Name your file! If possible, save your file as an MP4. Unsure how? That’s ok! We can convert it for you if needed. Please use this format when naming your video: Modern Last Name- Name of performance/class/demo/lecture (Example: Smith-How to eat a persimmon).

3) Now that your file is saved and named, drag and drop your pre-recorded video here: https://drive.google.com/…/1M2-jv97BJ1ybcD65_a…

Once your video is done transferring, your upload is complete!

4) To ensure the protection of our contributors, you must fill out a ‘Grant of Use’ form to give Dragon’s Laire permission to either temporarily or permanently publish your work! For your convince, a digital copy has been provided for you! Simply answer the questions on the link below and your form is complete:

https://forms.gle/iPLdWUJEvmH3JqGg6. (Please note that if you do not fill out a Grant of Use form, we will be unable to publish your contribution.)

We look forward to seeing your performance and thank you for helping us provide some much needed cheer!

Note: If you would like to get ahold of the Social Media Officer about any questions regarding your Work on Facebook, Youtube, or any other shared social media contact HLS Kösem of House Awry (Amber Boutet) at DragonsLaire.YT@gmail.com or message her directly on FaceBook.

Accessibility Information

We will be utilizing a livestream viewable on the Dragon’s Laire YouTube and also running a social Zoom during the day.

YouTube: You do not need an account to view. You will need an account to comment.

Zoom: You do not need an account to use or chat.

You do not need to have a camera or microphone for Zoom or YouTube as a viewer. The chats will be monitored for any comments.

The livestream will be available on the Dragon’s Laire YouTube for viewing after the event ends.

Event Schedule

Time	Activity	Location
9:00	Words from the Event Steward	Live Stream! Zoom social also opens
9:10 to 10:10	Retinue 101 with Mistress Ula
10:10 to 10:20	‘Inspiration’ sung by Amnara the Savage
10:20 to 10:30	‘Can She Excuse’ on Lute performed by Gareth Hyre and ‘En Ma Dame’ performed by Elizabeth Piper
10:30 to 11:00	‘Medieval Jugs’ with Gwen the Potter
11:00 to 11:10	Norse Story and Song performed by Gala Eiriksdottir
11:10 to 12:10	Introduction to Heavy Marshalling from Einar Knuteson
12:10 to 12:20	‘The Lambton Worm’ sung by Padraig Mac Ailpein and ‘An Tir, I am Home’ sung by Andromacha tu Lesbos
12:20 to 12:30	Finger Rings from Thangrandr Slongvanbaugi
12:30 to 1:00	‘Legend of Mistletoe’ as told by Ermanric ‘Morgan’ Guotman ‘To Drive the Cold Winter Away’, ‘Come Live With Me’, and ‘Es Ist Ein’ Ros’ performed by Elizabeth Piper and Elanor of Eccleshall
1:00 to 1:40	Bentwood Boxes from Alasdair Mac Roibeirt
1:40 to 1:50	‘Puer Natus Est Nobis’ sung by Bieiris de Romans
1:50 to 2:00	‘Christmas Traditions’ performed by Volk the Storyteller
2:00 to 3:20	Dyeing with Lichen and Fungus by Caoimhe ingen Domnaille
3:20 to 3:30	‘God Rest Ye Frantic Autocrat’ sung by Maire nic Shiobhan and ‘Greensleeves’ an instrumental performed by Pernelle Camber
3:30 to 3:50	‘Flower of the Desert’, ‘Agincourt’, ‘Glenco’, and ‘Wassail Dragon’s Laire’ performed Erikk MacLost
3:50 to 4:30	‘Ancient Wisdom’ performed by Arion the Wanderer ‘An Italian Rant’, ‘Saltarello’, and ‘Cantiga de Santa Maria, No 42’ performed by Arontius of Bygelswade ‘Official Bransle’, ‘Heart’s Ease’, ‘Greewood’, ‘Argiers’, and ‘All in a Garden Green’ performed by Elizabeth the Piper and Elanor of Eccleshall
4:30 to 5:00	Yule Feast Preparation prepared by Countess E
5:00 to 5:15	Recorded Court begins
5:15 to 5:25	Intermission	Time to move to Zoom!
5:25	Live Court begins!	Do you have snacks? Do you have a drink?

Meal Information

Greetings Dragon’s Laire!

Behold the first installment of assorted festive period recipes to celebrate Yule by!

M’Lady Lucy suggested making some beverages to toast the Barony with at Yule, which sounded like a great idea to me. So I did a bit of digging and just for fun settled on something from the Iberian peninsula.

These are from the ‘Libro del Coch’ by Ruperto de Nola, found in a translation of an edition dated 1529. Note that there is an alcoholic and a non-alcoholic version, and they are *very* easy.

Here are the original (well, translated) recipes–

SPICES FOR CLAREA

Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve, and for one azumbre of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve of good thick linen, and strained through it often enough that the wine comes out clear.

CLAREA FROM WATER

To one azumbre of water, four ounces of honey; you must cast in the same spices as for the other clarea; you must give it a boil with the honey over the fire, and when it is off the fire you must cast in the spices.

See? Simple. Give it a try, adjusting spice proportions and amount of honey to suit yourself.

The ‘sleeve’ mentioned in the recipe is the sleeve of Hippocrates, a square of fabric with two adjacent sides sewn together to form a cone, through which liquids were strained. You can just use a fine strainer, or a worn kitchen towel, if you prefer.

For those of you (like me) who don’t know what an azumbre is, a handy site called convert-me.com will tell you. As it happens, it’s about two liters. The same source tells us the old Spanish ounce and pound are about the same as today. Again, play with it to make the amount of you want, and please tell us all how it went.

My own persona would probably enjoy a nice cup of sack at a winter celebration like Yule. How about yours?

Countess E

Greetings, all,

In the next installment in the mini-series on What to Cook for Virtual Yule, we are going to explore something vegetable. But it’s December, you say, and what vegetables would have been available at that time of year?

Glad you asked. Today we are going to explore the possibilities of the often-underrated turnip. Root vegetables keep well, and in some climates (like ours in the PNW) can be left in the ground over the winter and pulled up as needed.

This redaction is from the late period cookbook by La Varenne, Le cuisinier francois, and is the work of my good friend Maitresse Anne-Marie. Some of you may recall this dish from the Yule feast in 2018, when I had to work to convince a few folks that it really, truly was turnips.

Turnips in Mustard Sauce

6 T butter, melted

3 T stone ground Dijon mustard

1 pinch nutmeg

3 whole turnips

Peel turnips. Dunk into boiling water, then boil in fresh water with a dollop of butter and a pinch of salt (5 minutes maximum, don’t overcook.) Slice and lay in baking dish. Make a sauce of the 6 T butter and the 3 T mustard. Pour over turnips and sprinkle lightly with nutmeg. Bake 5-10 minutes at 350 and broil briefly for color. Serves 4.

The two stages of adding the turnips to boiling water does a lot to mellow the turnips out and make them less pungent, as does avoiding overcooking. Another good way to avoid overly-strong flavor is to use the smallest turnips you can find; I often use 5 or 6 small ones instead of the 3 larger ones called for in the recipe. When making this for a feast I often skip the broiling step, you can do whatever makes you happiest.

Again, this is a very simple recipe and uses easy to find ingredients. Please try it out, and as ever, ask if questions.

Bon appetit,

Countess E

Greetings Good Barony,

In continuing support of tasty bites for Yule…

Catalan Stew (sometimes referred to as Catalan Casserole or Meat Stew)

This comes from the Libre del Coch by Maestre Robert de Nola, 1529, as translated by Robin Carroll-Mann.

“You must take meat and cut it into pieces the size of a walnut, and gently fry it with the fat of good bacon; and when it is well gently fried, cast in good broth, and cook it in a casserole; and cast in all fine spices, and saffron, and a little orange juice or verjuice, and cook it very well until the meat begins to fall apart and only a little broth remains; and then take three or four eggs beaten with orange juice or verjuice, and cast it into the casserole; and when you wish to eat, give it four or five stirs with a large spoon, and then it will thicken; and when it is thick, remove it from the fire; and prepare dishes, and cast cinnamon upon each one. However, there are those who do not wish to cast in eggs or spice, but only cinnamon and cloves, and cook them with the meat, as said above, and cast vinegar on it so that it may have flavor; and there are others who put all the meat whole and in one piece, full of cinnamon, and whole cloves, and ground spices in the broth, and this must be turned little by little, so that it does not cook more at one end than the other. And so nothing is necessary but cloves and cinnamon, and those moderately.”

I like it with and without the cumin and feel the cinnamon and clove mixture is pretty key.

For a more mild version, use straight orange juice.

My adaptation

Ingredients:

~2 lb meat (pork shoulder, chuck roast, mutton)

~ 10 oz verjuice OR 5 oz orange juice and 5 oz lemon juice

~ 5 oz broth, more as necessary especially for longer simmers

2 tsp ground cumin (optional)

2 tsp ground cinnamon (plus a stick or three for looks)

½ tsp ground cloves (if you aren’t fond of cloves, start with ¼ and increase to desired taste. you can also roughly crush 5-10 cloves for a long simmer rather than using ground)

Saffron, a 4-5 strings (optional)

1 – 2 tbsp Olive oil or neutral oil

Salt and pepper to taste

Instructions:

Cut the meat into “walnut” sized chunks.

Using a dutch oven or other cooking vessel with at least a 4” wall, heat the oil and sear the meat on medium-high to high, searing all sides. Do in batches as necessary for the size of your pan.

Drain off excess oil. Deglaze the pan with the broth. Put the meat, juice(s), and spices in. Simmer.

Add more stock to prevent sticking.

How long to simmer? The least I’ve done is an hour with pork loin. The longest, 6 hours with pork shoulder on the fire. Both were delicious but the longer simmer with the pork shoulder lead to a very tender meat and this will be true with beef too.

Likely made with beef at the time of publication, several scholars feel that the meat choice was based on the dominant culture/religion of the time and the recipe is likely much older.

Background information, resources including sources and translation information can be found here, recipe #124

Youth and Family Activities

Youth, with a parent in the vicinity, are welcome to the Zoom social and discussion rooms. All live stream content is youth friendly.

Volunteer Information

WE NEED HELP! Our Baronial Web-Minister, Lord Maenach, is only one person and there will be multiple rooms to manage. He will also need breaks over the course of the day. If you could volunteer and hour or two in order to help moderate and facilitate rooms, it would be greatly appreciated!

The majority of the day will utilize an Arts and Sciences theme, so Magistra Aelianora de Wyntringham, the Dragon’s Laire Arts and Sciences Minister, is the central point-of-contact for most such activities.
Please consider contributing to the day. Subjects we are looking to include:
* Demonstrations of Arts and Sciences Activities in which you are involved.
* Lectures on subjects of which you’ve done research.
* Presentations intended to be part of the Scholars Program, either complete or in development.
* Presentations intended to be part of future Arts and Sciences competitions.

Finally, we want to have one room, or venue, devoted to Martiallate Activities. Do you have a fighting style to demonstrate? Would you consider sponsoring, and hosting, a drill session where you lead people virtually through a drill sequence? How about fighting techniques, either individual or a battle scenario with a squad of fighters? This has many possibilities, please ask questions and seek advice on this.

Merchant Information

Merchants that will be available at Yule

If you miss them, you can also find them on the Dragon’s Laire Official Merchants Facebook Group

Red Wolf Jewelry – Jewelry and other metal works, historical reproductions for combs, pins, and other accessories.

Reannag Teine – Historically researched pottery

Age of Chivalry – Swords, daggers, targes and more

LongShip Luxury Goods – Garb, jewelry, drinking vessels, and accessories.

Horse n Round – Fiber arts

Thistilium Pottery – High-fire porcelain and stone ware pottery and sculptures

Red Troll Forge – Blades and historical wrought iron reproductions

Cok Guzel Cristobal – Handcrafted historically inspired jewelry and fabrics

Hobbitronics – Makers of Mediveal and Fantasy Garb

Morgainaware – Pottery

Our day-of contact is M’Lady Reannag Teine who can be reached via Messenger to that name or by email to pottery@reannagteine.com. Please send all enquiries to her and Master Arontius arontius@comcast.net.

Merchants! We are also looking to support you! We invite you to create a short video or to attend our Yule event! We are happy to provide a breakout room for you to hangout in or to have created as needed for discussion with customers.

We invite you to put together a short video!
You are welcome to put together a 30ish second video about your wares and where shoppers can find you/get in touch with you.

Please follow the instructions below!

How to contribute your performances:

1) Pre-record your performance/class/demo/lecture using your phone, web camera, or any other recording device that allows you to transfer the file onto the computer (example: Digital Video Camera).

3) Now that your file is saved and named, drag and drop your pre-recorded video here: https://drive.google.com/…/1M2-jv97BJ1ybcD65_a…

Once your video is done transferring, your upload is complete!

https://forms.gle/iPLdWUJEvmH3JqGg6. (Please note that if you do not fill out a Grant of Use form, we will be unable to publish your contribution.)

We look forward to seeing your performance and thank you for helping us provide some much needed cheer!

Note: If you would like to get ahold of the Social Media Officer about any questions regarding your Work on Facebook, YouTube, or any other shared social media contact HLS Kösem of House Awry (Amber Boutet) at DragonsLaire.YT@gmail.com or message her directly on Facebook.

Classes Offered

Retinue 101 taught by Mistress Ula Brennadotti from 9:10 to 10:100

Medieval Jugs presented by Dame Gwen the Potter from 10:30 to 11:00

Introduction to Heavy Marshalling presented by Einar Knuteson from 11:10 to 12:30

Finger Rings presented by Thangbrandr Slongvanbaugi from 12:20 to 12:30

Bentwood Boxes presented by Alasdair Mac Roibeirt from 1:00 to 1:40

Dyeing with Lichen and Fungus presented by Caoimhe ingen Domnaille from 2:00 to 3:20

A Yule Feast Preparation by Countess E from 4:30 to 5:00

Emergency Preparedness Information

If the area loses power and or internet, all pre-recorded and the stream up to that point will be available for viewing at a later time. A back up livestream host will be available in case of emergency.

This page for event id 7624 was last updated: December 12, 2020

Dragon’s Laire Yule