Editing Antonia Stefani
Jump to navigation
Jump to search
Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
| Latest revision | Your text | ||
| Line 1: | Line 1: | ||
<span style="display: block; line-height: 1.5; text-align: right;">[[File:DSCN0169.jpg|170x137px|right]]</span> | |||
[[File:DSCN0169.jpg|170x137px|right]] | <span style="font-size: 1.4em; line-height: 1.5;">'''Lady Antonia Stefani'''</span> | ||
=Persona:= | =Persona:= | ||
* Late 1500's Venice, Italy | |||
*Late 1500's Venice, Italy | * Soap merchant in the market place | ||
*Soap merchant in the market place | * Costuming, Cooking, Inkle weaving, embroidery, soap making | ||
*Costuming, Cooking, Inkle weaving, embroidery, soap making | * [[armorial|http://armorial.calontir.org/Pages/AntStef.htm]] | ||
* | * | ||
* | [[File:calontiri/Antonia.gif|175x202px|right]] | ||
[[File: | |||
=History in the SCA:= | =History in the SCA:= | ||
''' | * Timeline: | ||
''' I joined the SCA in 2003. My first event was Snowflake and the Seven Boars. | |||
''' Significant events since then (competitions, championships, tourneys, first event, etc.) | |||
''' [[OP|http://op.calontir.org/index.cgi/populace/3682]] | |||
* | * Groups and Affiliations: | ||
''' Current Group: Barony of Coer d'Ennui in Des Moines, IA | |||
* Offices: | |||
''' Local Offices: Currently MOAS. Have also been Seneschal. | |||
''' Regional Offices: none | |||
* | ''' Kingdom Offices: none | ||
''' SCA-wide Offices: none | |||
''' | ''' Other service: I have cooked 7 feasts for our events. | ||
=Other Information= | =Other Information= | ||
Heraldshill: [[Heraldshill|www.heraldshill.org]] | |||
Heraldshill: [[www.heraldshill.org | |||
=Recipes:= | =Recipes:= | ||
==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ==<span style="background-color: #ffffff;">Pickled Mushrooms</span>== | ||
<span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother | <span style="background-color: #ffffff;">recipe from Lady Antonia Stefani's Ukrainian grandmother</span> | ||
<span style="background-color: #ffffff;">3 lb small whole mushrooms</span> | |||
<span style="background-color: #ffffff;">2 1/2 cups white vinegar</span> | |||
<span style="background-color: #ffffff;">1 3/4 cups water</span> | |||
<span style="background-color: #ffffff;">3 TBS canning and pickling salt</span> | |||
<span style="background-color: #ffffff;">1/3 cup chopped onion</span> | |||
<span style="background-color: #ffffff;">2 1/2 tablespoons whole black peppercorns</span> | |||
<span style="background-color: #ffffff;">5 cloves garlic</span> | |||
== | <span style="background-color: #ffffff;">Trims stems ends of mushrooms and wash in cool running water. Drain.</span> | ||
<span style="background-color: #ffffff;">In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 minutes, until tender.</span> | |||
<span style="background-color: #ffffff;">Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.</span> | |||
<span style="background-color: #ffffff;">Makes approximately 5 half-pints.</span> | |||
==<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">Antonia's Pickled Eggs</span>== | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1 dozen eggs, hard boiled and peeled</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">2 T sliced onion</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1 C white vinegar</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1 C water</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1/4 C granulated sugar</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1/2 t salt</span> | |||
<span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">1/2 T pickling spice</span> | |||
Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months. | <span style="background-color: #ffffff; color: #141823; font-family: helvetica,arial,sans-serif; font-size: 14px;">Put the pickling spices in a Tea ball or muslin tied with string and place in saucepan with vinegar, sugar,water and salt. Bring to a boil and remove spices. Layer eggs and onion in a 1 quart jar and pour brine on top leaving 1/4 inch headspace. Cap and refrigerate until using. Best made 1-2 weeks before serving, keep refrigerated for several months.</span> | ||
=Rat out a Friend= | =Rat out a Friend= | ||
| Line 71: | Line 61: | ||
abusive/slanderous content will be deleted | abusive/slanderous content will be deleted | ||
[[Category:People]] | [[Category:People]] [[Category:Need Work]] | ||
[[Category:Need Work | |||