OK. 6/10. 😄 But was my first experiment w/ England's earliest recipe for crêpes, late 1200s, written in Anglo-Norman (French). No milk, no egg yolk in the batter. I must make the batter thinner. Difficult to manoeuvre in the pan, which btw was probably deeper than a frying pan.

I don't usually make champagne cocktails -- just drink the champagne! -- but we had a chilled, gifted bottle of Californian sparkling brut (good substitute), and sugar cubes, Angostura bitters, and cheapo brandy, so made a couple to celebrate exchange of contracts on our new home. Not half bad! 😆

Whisky sour. I like to make a few cocktails on holiday.

FREE recipes during November: Chykens in Hocche (chicken, stuffed w/ garlic, grapes, herbs, poached in spiced broth); Ryse of Fleysche (saffron rice).

From Richard II's cookery book.

Great food for autumn (or indeed spring, if you're in the Southern hemisphere)

buymeacoffee.com/MonksMMC/e/4...

Last week to get your FREE download of my #gluten-free Tart of Applis, based on a 14th-century English recipe: buymeacoffee.com/monksmmc/e/2...

Free recipe during October: buymeacoffee.com/MonksMMC/e/2...
Based upon a 14th-century recipe for apple, pear, fig and raisin tart. 😋

In question pour les francophones :

Comment traduiriez-vous " c'est une sorte de beignet, qu'on met dans le bec " ?

Contexte : une érudite (Marianne Mulon) interprète une recette médiévale, appelée Mistembec.

1/2 ...

Great ingredients went into my first attempt at a Flampen, a pie from Richard II's cookery book, Fourme of Cury, c.1390. My recipe needs to be refined, but it was still really tasty.

Read more, and more pics, at: modernmedievalcuisine.com/2025/06/15/r...

These are just beautiful cards. And superb value for money. Thanks to the artist @sarahdesigns.bsky.social

In Private Eye 👁

On today's @seanmoncrieff.bsky.social Show, about 2.40pm, discussing male genitals in the Bayeux Tapestry, especially this one:

Some ingredients for my new Modern|Medieval recipe (out soon).