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This is my breakfast this morning while watching the final episode of season 6.  But first I had to assemble the ingredients.  The eggs are ours.  I gathered the blueberries and raspberries yesterday and the mint leaves this morning.  The rest I had to purchase.  The Matcha green tea I found at Uwajimaya in Seattle.

The hamsi were more difficult to find.  I resorted to using amazon to find these.  They are actually from Turkey!

I made the Traditional Green Minty Drink first.  I steeped the loose matcha green tea, honey and fresh mint leaves.  I served it hot, rather than iced, and serve it with a stalk of lemongrass.

Then I moved on to making Traditional Fingerfish.  I rolled the fish in corn meal.  Some of the fish came apart in this process.  I fried them and kept them warm while I prepared the rest of the meal.  This recipe comes from the Turkish coast of the Black Sea.

Next I cooked the soaked oats in milk.  I prepared the soft boiled eggs.  I assembled the plate to also include almond, blueberries, raspberries and raw honey.  Here it is all together.  This breakfast is from A Clash Of Kings: “Cersei Lannister was breaking her fast when Sansa was ushered into her solar.  “You may sit.” the queen said graciously.  “Are you hungry?” She gestured at the table.  There was porridge, honey, milk, boiled eggs and crisp fried fish.”

As I feared, I could not stomach eating fish in the morning.  I am guessing they are good but now now.  And even though I cooked the eggs exactly like I did for Breakfast at Winterfell, but this time they came out raw.  So I was left with oatmeal mixed with almonds, blueberries and honey, green minty tea and fresh raspberries.  This was all quite good.  And the first scene of the episode is of Cersei Lannister looking over King’s Landing in the morning before she destroyed the Great Sept.

How very appropriate.

Tonight’s dinner was from The Wall.  They like their ale there.  The above one was used for Mutton in Onion-Ale Broth. The below ale was used for the Elizabethan Buns with Raisins, Pine Nuts, and Dried Apple.

Here is the meal.  I used goat meal instead of lamb, and I managed to forget the old Black Bread like I was supposed to use.

The broth recipe is based on two fifteenth century cookery books.  It is good and hearty despite the complete lack of spices.  The Elizabeth buns are based on Banbury cakes.  Banbury tarts were one of my maternal grandfather’s favorite things. Despite the title they have currants and fresh apples in them,  The recipe is based on The Compleat Cook, 1671.  

The marathon tonight included Hodor trying the hold the door which still makes me cry. I did name a ram after Hodor and sincerely hope that Hodor manages to live, hopefully not as a White Walker.  Here is another scene from tonight’s marathon in the north.

Here is some of the food I ordered from Amazon after I could not find it in local stores.  This is for upcoming GOT meals.

And here is last night’s dinner while our marathon slowly continues.  We started season 6 last night.  These recipes are both from across the Narrow Sea.  The Biscuits and Bacon were made on the trip to Volantis by Ysilla.  This has not made it into the TV series however.  It is very much like the biscuits and sausage gravy my husbands loves so much so this was a hit.

The beet soup is from Volantis as well.  The authors based the recipe son Apicius from the 1st century!  It was good.  I served it hot and could not help but put sour cream on it.  Tom is not a fan of beets so did not have any.

 

This was a great dinner tonight while continuing the marathon.  The recipe is based on King’s Landing which figured prominently in these episodes.  It is based on a recipe from The Forme of Cury from the 14th century.  I used 4 Walla Walla Sweet onions, Havarti cheese, our eggs, our herbs and there are currants in it.  The Poudre Dulce was used as well.  It is quite tasty.  Almost all of these recipes call for Saffron so I have finished my supply of this expensive spice and will need to get more.

So Tom had purchased fruit last week to make a salad not realizing that he was soon not able to eat fruit.  Now he is off his pre-colonoscopy diet and can eat anything he wants.  So I made the fruit salad for him.  It is not from the A Feast of Ice & Fire cookbook but went well with the pie.  He even bought dragon fruit for it which we have never had before.  The fruit salad turned out great.

And here is the dinner.

And here is Cersei in prison..

Happy Throning!

I chose duck tonight as we more slowly continue our marathon.  I partially picked this because Tom is on his temporary diet and definitely does not like duck.  This is based his experiences surveying a pond at a sewage treatment plant.  I cannot remember ever having duck before and I am curious about it.  So duck it was.  This recipe is from Dorne and has a lemon chile sauce.  There are potatoes and carrots cooked along side it.

This was really flavorful and tender.  The flatbread worked to soak up all the juices.  The lemon sweet is made with fresh squeezed lemons and oranges.  It is tasty but quite sweet.  The recipe for it came from Le Confiturier Francais from the 17th century.  The poached pears are yummy, warm and spicy.  It is based on food from Highgarden rather than Dorne.  It is based on recipes from two fifteenth century cookery books.

I started the Tyroshi pear brandy last week.  It is supposed to age for 1-3 months but I decided to steal some to accompany this dinner.  It was interesting while I was cooking this dinner and the marathon was going on, Dario Naharis was telling Daenerys Targaryen about his mother and her Tyroshi pear brandy..  I am noticing more of the food references in the series now.  Food is still more highly described in the books but you do notice food in the background of many of the scenes in the show.  And, of course, they are almost always drinking.

This was my dinner and dessert tonight while completing my marathon for now.  I have been sick with a cold this weekend and need to work tomorrow so really need to get some sleep tonight.  I will finish the marathon using HBO Go at more sensible hours.

The Sister’s Stew was really an adventure for me. Despite growing up in the Pacific Northwest, I am not a fan of seafood.  This has cod, clam meat and crab meat in it.  But I actually really like it and its creamy texture.  I am not sure how authentic evaporated milk is though.  This is a recipe from the South.

The Medieval Fish Tarts are an appetizer.  They have salmon, figs, almonds and dates.  I do not have a mini-tartlette mold so made them a little bigger in a regular cupcake pan,.  I am finding out that they do not like to use salt in these recipes, and this one could really use some,  Otherwise really good.  This recipe was adapted from two fifteenth-century cookbooks and is from the King’s Landing.

The Medieval Arya Tarts were dessert.  They are from King’s Landing when she stole tarts in the A Clash Of Kings book.  They have dates, currants and figs in a honey-wine sauce over fried pastry.  They are yummy and also based on two fifteenth-century cookery books.

Unfortunately Tom is on a low-fiber diet now so could not try any of these items due to the fruits and vegetables in them.  So there are lots of leftovers.

This was our breakfast during the marathon.  It included duck eggs boiled in black tea, cinnamon, clove, star anise and soy sauce.  Accompanying them are sausage, dried apricots, dates, fresh figs, and honey-sweetened wine accompanied it.  These recipes are from across the Narrow Sea.

was our dinner tonight.  The Bowls is based on the meat stew from Flea Bottom in King’s Landing.  I had to buy the beef soup bones and game hen but used our goat meat, elk steak and chicken.  Here it is being started this morning with the ale I used in it. (Warning, there is some nudity below.)

I thought it was really good and liked the spice of Poudre Forte in it.  Tom was not a huge fan.  I found the most bones thought so I am the”Rattleshirt”.

The Black bread was used as the bowl for the stew.  It was made with beer.  I chose this one.

The Honeyfingers were sticky but good with pine nuts and cinnamon.  They went well with the sweet iced milk.  These recipes were from across the Narrow Sea.

And here are the honey fingers and Daenerys with the newly hatched dragons on the marathon this evening.  It doesn’t get much better.

with fried ham, soft boiled eggs, fried bread, prunes, Medieval Applecakes, Iced Blueberries with Medieval Crème Bastard and dark ale was our breakfast this morning.

First we had to do major shopping to get the ingredients and also went to Value Village to get some rustic dishes.

The ham, eggs, and blueberries are from the farm but the rest had to be purchased.  The blueberries I had previously frozen.  I prepared the Applecakes dough and the Crème Bastard the other day and assembled the meal this morning.  I chose this ale to go with the meal.

Here it is with Old Nan telling Bran about the White Walkers.

And it was really good.  The soft boiled eggs were great on the fried bread.  My only criticism is that the Applecakes dough could use some salt.  But all and all, an mazing meal to go with an amazing marathon!

We had this for dinner last night while rewatching the very fist episode of Game of Thrones.  The dish was from Winterfell so that was appropriate.  The recipe itself is from A Proper New Booke Of Cokery from 1545.  I used elk instead of beef and replaced the dates with extra prunes and raisins.  It is an interesting flavor with the fruit and vinegar but good.  The Medieval Pastry Dough used is from the same cookbook.  It is definitely different from what I am used to and the frequent use of saffron is interesting.

I found duck eggs today at a Farmers Market.  Tomorrow I am going to try to go to Uwajimaya market in Seattle to see if I can find some of the unusual ingredients.  Wish me luck.