|Photo By Alex Sears, 2016|
|Partners in Crime Avelyn and I (Photo by Alex Sears)|
The only thing that put a wrench into my plans was that there was a death in the family. I was super busy cleaning out an apartment and dealing with lawyers, always a crazy thing to do. Avelyn said I didn't need to do it, but the image of the SCA was at stake. This is a national TV show, and we wanted to make sure we represented our hobby well. To be honest, there was no guarantee that we would even make it off the editing room floor. But we had to try and represent all the non-fighting cool activities that happen at event (let's be honest, fighting always gets great coverage, it loud, flashy and everyone looks great), so the competition can be fierce.
|Tudor Partners in Crime John and I (Photo by Alex Sears)|
The night before the event I head over to John's for load-up, I tell him I am planning a White Pea and Bacon Pottage, should be fairly easy to cook over the fire and will hold up in case the Rick Mercer crew take longer to get to us. We also decided we need to load up like this for Trillium War, so John can have a little more space in his SUV for his stuff.
Morning of arrives and it is a cool day (won't get warmer than 8 degrees C.) but we will have a fire. Wilhelm come over to help us set up the tent and keep up company as we got the fire started.
|Meat and Pottage on the fire|
I was super excited to get right into working with the fire. John spiced his meat, and got it on the rotisserie (man powered) while I got started. I had my white peas soaking overnight drained and ready to go. The trestle tables was set up for chopping of the onion, garlic and bacon. So I put John's larger cast iron Tudor pot (Bell) on the fire to warm up. I added the bacon to the pot to cook down, and so I could use the fat to cook the onions. Once the bacon/onion was decently cooked I added some garlic. At this point many of the fighters who were fighting down wind of our cooking, stopped by to see what was going on, and to comment on how it smelt delicious at 9am. :D
I stirred up the mixture and added the beans and chicken stock to cover the beans. Basically it sat on the fire (mixing it once in a while) covered till lunch time. The texture was amazing, like a nice mushy thick porridge. (hence pottage. lol) We were told that Rick was going to come over and as some questions and taste the food.
- Lucky for us, people didn't mind coming by and chatting with us while we turned the meat and made sure the pottage didn't burn. Bell cooked the food a lot faster than I was expecting, she has a wonderful shape to create convection within the pot when there is a lid. The only issue I had was that the brazier is quite high on its box, and that meant I was very close to the fire. I singed my smock, getting in to close to stir. Now I get why I see reenactors with wool sleeve protectors when they are working by the fire.
- We were ready when Rick came by, he asked a bunch of questions and tasted the food and that was it. Pretty anti-climatic, but he had more things to see and film. We were lucky to get any camera time and this great picture of us. See proof that it happened. Both John and I were hopeful we made the cut. Only time would tell. We were not sure at the time when the episode would air, and it was only at QPT would we get that it was going to show at the end of November.
|(L-R) John, Rick Mercer, Tempus and I (Photo by Rick Mercer Report)|
Alex was at the event doing an SCA photo booth (which was AWESOME) so we could all get pictures of ourselves and our friends. (You see them above). Then it was time to pack up and head home. Mission accomplished I think. Then it was just waiting till the episode aired.
Here is the episode for your viewing pleasure: Rick Goes Medieval - Rick Mercer Report CBC
Oh and the pottage recipe if you are interested. It was based on the Pea and Bacon Pottage from the Shakespeare Birthplace Trust in the UK. Here is the original recipe: