viking

Backlog AoA Scroll

I completed my first (backlog) AoA scroll and turned it in at Ice Dragon this past weekend. I was incredibly nervous about it, but after speaking to our lovely backlog signet, I’m going to proceed with confidence with scrolls at this level. (And because they’re fun.) Sometime in the future, I want to learn some basic woodworking and/or carving so I can start making real runestones and more tactile Viking-inspired art. The photo below is angled a bit oddly, but I rather liked this one.

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Latin transliteration of Younger Futhark runes:
Timoþi * konongr * ok * Gabrili * drotningar * buþu * þorstin * vigdison * þisi * iþumaþr * huir * birþist * i * þira * turnimenti * koronom * ok * baþu * þir * honom * merkisbuþr * i * birthdai * batle * ok * bal * i * niþgard * i * sibtimbir * u * as * l

Old Norse/Icelandic:
Timothy konongr ok Gabrielle dróttningar buďu Thorstein Vigdisson, þessi iďjumaďr hverr berďist í þeira turnimenti kórónum, ok bàďu þeir honom merkisburďr i Birthday Battle ok Ball i Nithgaard i September V, AS L.

English:
King Timothy and Queen Gabrielle summoned Thorstein Vigdisson, this hardworking man who fought in their crown tournament, and bade they him the carrying of arms at Birthday Battle and Ball in Nithgaard, in September 5, AS 50.

Based on the U 346 Frösunda stone, which was located in Frösunda, Sweden, and dated to the first half of the 11th century.

Marek’s Vigil Food

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Photo by Lord Sasson

For Marek’s vigil at Ice Dragon, I had the task of creating a Viking-themed spread. This wasn’t as easy as one may imagine, because most of their food was boiled or otherwise cooked in a pot in some way, cheese wasn’t incredibly common, and fish was prevalant near the coast. None of these things are particularly helpful, so I aimed for derivatives.

I used my recipe for Keftedes (meatballs) as for Baron Janos’ vigil, but used beef and pork this time. I used 6lbs of meat and filled a crockpt to bursting with them and somehow had meatballs left over.

Angel’s food is a modern take on a sweet Viking cheese that calls for simply mixing honey and ricotta. I served it with berries and wheat crackers.

The rest was fairly derived but made for good snacks — slices of cheese, crackers, lightly roasted herbed almonds, pickles, figs, and raw berries, apples, and pears.

I am very thankful to Sir Ian for providing his delicious baklava, to Lady Aine ny Alain for her bacon wrapped dates stuffed with feta cheese in a garlicky balsamic vinegar reduction, to Lord Sasson for the strawberry jam and shortbread cookies, and to Mistress Bryn for the white-belt sugar cookie.

Agincourt A&S Tourney Scroll

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On October 17th, the Barony-Marche of the Debatable Lands here in Æthelmearc celebrated the 10th anniversary of their Agincourt event. A dear friend of mine ran the A&S competition for the event and asked me to create an awards scroll for it, so I did! This was my first scroll going out to a member of the populace, so I was pretty nervous about it — but the recipient rather liked it, so I was satisfied.

The scrolls reads: <Sylvester> “showed great skill in the arts and sciences tourney at Agincourt in the Barony-Marche of the Debatable Lands on the seventeenth day of October, AS Fifty.”

Illumination is in India ink and is based on the 11th century rune stone 1047 U at Björklinge church in Uppsala, Uppland, Sweden.

Text is in English, transliterated from Latin script to Elder Futhark runes.

Letter of Intent Scroll

Next month, my love Darian and I are entering our very first Crown Tournament. Because this is special to us, and because I was inspired by THL Gwydeon’s own LOI scroll from a couple tourneys back, I decided to try my hand at illumination.

The scroll-work was all free-handed, and I had to buy a higher quality set of gouache to get decent paints that I liked. (My first set was..not great.) This was my first serious attempt at painting with gouache, and it’s something I intend to work at. I’m not the best at painting, or at straight lines for that matter — linework and cartoon-style drawing are more my style.

There are so, so many mistakes, but I’ve been told that as this is my first scroll ever, it’s something to be proud of. And really, I am. I’ve spent months learning enough Old Norse and Old Icelandic to be dangerous, and Master Fridrikr was kind enough to help me out with some syntax issues in one of the last drafts of the brag. I tweaked it a little bit after his revisions, so it (again) may not read exactly correctly, but I think Old Icelandic is more of an art form anyway, haha.

Here’s all the research I put into it:

Scroll is free-handed by Lady Astridr in the style of several rune stones, in India ink and gouache on Strathmore Mixed Media Paper, 400 series 140lb. From top to bottom, it is based on designs and elements from the following stones:

Rasmund Carving – Sodermanland, Sweden 11th century
Harald Bluetooth’s Stone – Jelling, Denmark 10th century
Ledberg Stone – Ostergotland, Sweden 11th century
G 134 Stone – Gotland, Sweden 11th century

Words are in the style of an Old Norse Brag, which was written in English and then translated into Old Icelandic, then transliterated to Younger Futhark by Lady Astridr. Old Icelandic proofreading courtesy of Master Fridrikr Tomasson.

Note: Revisions were made to the Old Icelandic text after Master Fridrikr’s revisions to reflect Darian’s current accomplishments — so if there are any mistakes, they are surely not his fault. 🙂

Old Icelandic Brag:

Darri inn Valski, kallaðr Darian, hét skjaldsveinn mikill í ríkum Aethelmearcum. Hann var húskarl Maynards hertogi ok Kappi Rhydderich Haels ok Kappi Sjau Perlna. Um sumar, hann sá Astridr vigaskegg ok hana elskaði. Hon tók hann suðr til Svartasteinfjall, ok eptir Þar görðu heim þeira, alað hon dottir, Elora. Varð hann þet kappi barúns, ok þá enn kallaði sighri hann yfir allir kappabarúnar, ok varð hann Kappi Sjau Perlna í annat sinn.

Um einvaldum annat Tindal konungs ok Etaine dróttningar, Darian ok Astridr í Turnimenti Kórónum kappkostar svá at þeir muni verða óðalsmannum til AEthelmearcs.

English Brag:

Darri inn Valski, called Darian, was a great shieldman in the kingdom of Aethelmearc. He was a húskarl to Duke Maynard and Champion of the Rhydderich Hael and of the Seven Pearls. In the summer, he saw Astridr vigaskegg and fell in love with her. She took him south to Blackstone Mountain, and after they made a home there, she bore a daughter, Elora. He became that baron’s champion, and then he again claimed victory over all barons’ champions, and he became Champion of the Seven Pearls a second time.

In the second reign of King Tindal and Queen Etaine, Darian and Astridr would strive in Crown Tournament, so that they might become the rightful heirs to AEthelmearc.

White Hart XVII Feast Menu

The Lord and Lady of the White Hart for WHXVII are dear friends of mine, so for their special event, I wanted to do a fun menu based on their personas, so I came up with my Viking World Tour menu. We’ve all seen the concert-style t-shirts that list the places and dates of Viking invasions around Europe, and I wanted to take a dish from (or based in) that area, group them in courses based on date, and serve them something fun.

The Lutefisk was my “subtlety” for the evening. I’d built the hype up — some were excited about it, but most were dreading it. The actual dish, which was served to both HRM Timothy (and his high table) and the populace all at once, was actually a chocolate lute and Swedish fish, prepared by my co-feastocrat, Lady Odette d’Arques.

As an extra surprise, the goat I’d ordered and had butchered from a local farm came with its organ meat. After a special lunch of goat ribs with a home-made teriyaki sauce for HRM Timothy and Their Excellencies of Blackstone Mountain, I soaked in buttermilk and pan-fried the goat liver and also the goat heart(!), which I challenged HRM and the combatants of the heavy tournament to taste.

White Hart XVII Feast Menu

GF = Gluten Free
V = Ovo-lacto Vegetarian/Pescetarian friendly

Beer and Onion Soup
(England, 15th cent – Harleian MS 4016), V
Beer, onions, vegetable broth, salt, pepper

Rarebit
(Wales), V
Bread, cheese

Baked Brie
(France), GF&V
Brie, cranberries, almonds

Roasted Vegetables
(Ireland), GF&V
Carrots, parsnips, kale, olive oil, honey, salt, pepper, thyme

Pelmeni
(Russia)
Dough (flour, buttermilk, butter, sour cream), butter, beef, pork, onion, garlic, sage, salt, pepper
GF&V Alternatives: Baked potato stuffed with mashed potatoes with or without meat

Saqlabiyya
(Spain, 13th cent Al-Andalus cookbook), GF
Goat, onion, garlic, olive oil, GF soy sauce, corn starch, coriander, caraway, parsley, thyme, pepper, salt, lime zest

Couscous
(Morocco), V
Couscous, eggplant, carrot, onion, parsley, cumin, coriander, salt, pepper, garlic, veg stock, butter, lemon juice
GF Alternative: Rice with eggplant and spices

Lutefisk
(Iceland)
Fish

Stuffed dates
(Greece), GF&V
Dates, honey, almonds

Cheesecake
(Italy), GF&V
Cream cheese, sour cream, milk, butter, vanilla, salt, sugar, eggs, corn starch

Cider
(America), GF&V