Pie Night

On March 14th, we held pie night. (It was Pi Day, so we thought it was appropriate. Everybody brought a redacted pie recipe - offerings ranged from a (quite horrible) rice tart to delicious, honey-drizzled sweets in thin pastry.

Pygge Night

The theme of February's culinary night was the noble pygge - everything had to either be made from pork, look like pork, or go well with pork. We got a huge variety of dishes, from authentically cured bacon (very different than our modern fatty streaky bacon!) to a marzipan pig's head subtlety, to oranges in syrup (to protect us from scurvy.) Other offerings included delicious pork-stuffed apples, roasted pork loin, and hearty soups.