|Baroness Svava and Baron Refr|
|Lady Lissette had a sword/blade cleaning kit - very useful and for the men!|
|Lady Lissette also embroidered little needlebooks|
|My personal toilette kit. If I had started earlier, I would have tried to embroider the pouch and also make a sleeve for the mirrors|
|Lady Amelia made beaded hair pins|
|She also made pretty beaded necklaces|
|And some journal books|
|Her daughter Rose made some little booklets too|
There were a few classes taught, Italian Hair wrapping was one. I saw Petra do a couple people's hair, but I think the actual class time wasn't set and so more people didn't take advantage of this class. It was kind of at the same time as the Head Covering class I took. I'd suggested that Luitgard teach such a class. It was very enjoyable and the four or five (the numbers changed if someone had to leave for other responsibilities) of us that took it thought it very interesting, though hoped that she would go past early 15th century.
|Lady Luitgard putting on her Laurel's robe. Wild headgear - huh?|
|Lady Helena being a model for the pleated toque, wimple and veil started in the 12th century and worn for several centuries|
While we were getting started we watched Queen Astrid doing her needlefelting. She made little colored heart ornaments for each of the children as gifts during court:
|Queen Astrid in her pretty red Italian dress made for her by Countess Ilaria|
|Our court with our Champions and Retinue behind|
They did an awesome job and it was a fun activity to include.
Lady Larissa was involved in kid wrangling during the different activities and the Baroness recognized that in court by presenting her with a Baroness' Favor, a handmade and embroidered haversack:
Lady Petrona from the Barony of Adiantum has been making the drive once a month to do dance practice with us at our first of the month Revels. She also came to help with the dancing at Juletide. There was dancing before court and after the feast.
I was responsible for cooking the meat for the feast. I bought a large round roast (18 pounds if you're curious) and a rotisserie duck from Uwjimaya's. I tried to do half of the roast with just salt and pepper as seasonings and the other half with the salt, pepper and an herb crust of olive oil with garlic, shallots, marjoran, rosemary and thyme. The herbs all fresh from my yard.
Last year we had other meats brought, so it was a surprise not to see some chicken in the potluck. We had just enough meat for everyone, but not enough duck. Next year, I'm getting two if I'm doing the cooking again. I made a couple of soups for the fruit/vegetables for my potluck contribution and glad that I had. I did an apple-curry and carrot, fennel and apple soup. Both were well received. I was disappointed in the quantity of items brought to the potluck. We had more people than items brought.
Overall it was a fun time and I think a success for a day long event. Hopefully we'll do something similar for next year!