Sameold sameold - hello!

[skadi]

Well, every member I can see so far already knows me, but for the many strangers who will eventually make it on to here:
I am a musician/freelance food historian/writer/reenactor/administrator/stresscase.
Actually, that last one's a lie. I'm just very busy, so don't hassle me, ok? OK?
As a food historian/reenactor I have a deep interest in sustainability, and the way in which food and artefacts are produced.
I'd like to post stuff that's of historical interest, but of modern use, if that's ok with everyone else?
And thanks for making the site I've been looking for, but not finding ;D

[Starchild]

No probs Skadi, post whatever you like if you can find somewhere for it. If you can't, give me a kick up the arse and I will get a board made for it.

[Starchild]

Oh there's not going to be any iffy roman fish sauces are there?

[stormy]

wello sweetie.

have fun.

[dazza]

Hi skadi,

I've spent many years (and far too many beer tokens) collecting medevil recipies and trying to recreate them. Look forward to sharing some tips and discoveries with you!

- dazza.

[mickster]

Hi Skadi.
'Harrumph!' We are getting a lot of those coarse 'unrefained' AF lot here aren't we. ;D ;D ;D

[stormy]

Oi speak for yourself.

im a pure blood me, i is.

actually i think even dazza is an old school AF/ukpagan. Dont worry he is house trained.

[dazza]

Oi! I resemble that remark!!

[stormy]

lol