Ooops! I've been a bad blogger! Update on subtelties at last.

The glorious feast at Three Saints and a Ruby has come and gone and I am FINALLY posting pics of the subtleties course which lead off the feast

Mice (made of hard-boiled eggs, radish slices and roots, and parsley stems), Carrots( made of cheese and parsley) , cheese (made of marzipan), and bread! I had hoped the bread would give the impression of rocks, but...not so much. Still, I think they turned out well. They were certainly well received!

We placed two platters for four on each table.

Simple Subtelties for a spring event - Carrots!

I have been pondering the opportunity the first course which is often "on the table" at an SCA feast gives one for not only taking the edge of the hunger of restless diners, but to set a appropriately festive and medieval tone for the meal ahead. Our Barony is beginning to prepare for our annual Spring event "Three Saints and a ____" and I have been seized with the notion of making our first course an homage to spring. Perhaps a combination of the first Spring fruits of the garden and the last remains of the Winters staples...in illusion food!

My first idea is baby vegetables.

Baby carrots!