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	<title>Recipes &#8211; Prudence the Curious</title>
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		<title>Recipe: Baklava</title>
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		<dc:creator><![CDATA[prudencecurious@aol.com]]></dc:creator>
		<pubDate>Tue, 24 Dec 2019 15:26:59 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[(culture) Greek]]></category>
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					<description><![CDATA[Recipe: Baklava This is an original recipe I created for Baklava. MY INTERPRETATION: For 24 people Equipment Sink Stove Top Oven Pot, cooking (butter) Pot, Cooking (simple syrup) Two 8&#215;8 oven pans (clear) Food processor (chopping) Mixing bowl (nuts post-chopping) Butter brush Measuring spoons Measuring cup (wet) Knife to cut the pastry/baklava Spoons (butter stirrer, &#8230; <a href="https://penpoint.biz/recipe-baklava/" class="more-link">Continue reading <span class="screen-reader-text">Recipe: Baklava</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<title>Recipe: Rosewater</title>
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		<dc:creator><![CDATA[prudencecurious@aol.com]]></dc:creator>
		<pubDate>Thu, 26 Apr 2018 20:49:28 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spice]]></category>
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					<description><![CDATA[Recipe for Rosewater (Created by Lady Prudence the Curious &#8211; no related period recipe) Equipment Sink Stove Non-reactive pot (ceramic, glass, etc) Pruning shears Big Bowl Stirring spoon Funnel Strainer Container (non-reactive or plastic you don’t care will be rosy for the rest of its life) Ingredients Roses (home grown if possible) – 2 bowls &#8230; <a href="https://penpoint.biz/recipe-rosewater/" class="more-link">Continue reading <span class="screen-reader-text">Recipe: Rosewater</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<title>Class: Mustard Making</title>
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		<dc:creator><![CDATA[prudencecurious@aol.com]]></dc:creator>
		<pubDate>Thu, 10 Nov 2016 19:45:09 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauce]]></category>
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					<description><![CDATA[MUSTARD MAKING A&#38;S Largess Class taught 10 Nov 2016 by Lady Prudence the Curious in the Canton of Aire Faucon I have been making mustards from scratch ever since I took a SCAdian mustard making class. It is way fun. At its most basic, mustard is take mustard seed (black or yellow), grind, and add vinegar &#8230; <a href="https://penpoint.biz/instructions-mustard-making/" class="more-link">Continue reading <span class="screen-reader-text">Class: Mustard Making</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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		<title>Recipe: Meatballs in Almond Milk Sauce</title>
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		<dc:creator><![CDATA[prudencecurious@aol.com]]></dc:creator>
		<pubDate>Fri, 23 Sep 2016 15:23:03 +0000</pubDate>
				<category><![CDATA[Consumables]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[(century) 15th]]></category>
		<category><![CDATA[(culture) English]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
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					<description><![CDATA[Recipe:  Pompys (Meatballs in Almond Milk Sauce) (article published January 2017, The Phoenix, Barony of Sacred Stone) The Early English Text Society is a wonderful resource for the SCA and numerous other historical groups for their interest in preserving and, more importantly, disseminating texts usually available only to specialized scholars.  Two fifteen-century cookery-books is an &#8230; <a href="https://penpoint.biz/recipe-meatballs-in-almond-milk-sauce/" class="more-link">Continue reading <span class="screen-reader-text">Recipe: Meatballs in Almond Milk Sauce</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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