#Insulas

[geohistoarte]

Las insulas romanas

[5-turtleducks-in-a-trenchcoat]

Everytime I listen to the Ancient Rome Sidequest it destroys me emotionally. But who knows, maybe somewhere there's a world where nothing terrible happens and it's just Sasha and Grizzop having fun adventures in ancient Rome.

[lazyapperence9754]

a goodbye.

It was fun while it lasted

@insulaomori

[holdup478]

…

Welcome to INSULA.

@insulaomori

[crowghosty]

more goddess posting with vadenta !! the all-faced mother of angels

[thejoyofseax]

Ormthing 2024 Feast

The feast for Ormthing is done, and having that last major SCA obligation for the year out of the way seems to have broken the dam on getting some writing up of stuff done too. Well, that, and being on a ferry for four hours on the way back with little enough to do; I was on the verge of feeling bored for a few minutes there.

The idea for Ormthing (a 4-5 day camping event at Caldicot Castle in South Wales) was to produce a Norman feast. Norman is not one of the cuisines from which I often cook, so a little research was in order first. Magnifica Magdelena Grace Vane helped with that, and indeed would have been my co-cook for the event had circumstances of modern life not gotten in her way. It would appear that there's very little out there about Norman food, though. There's more known about WHAT was eaten than there is about early Irish food, for example, but there aren't recipes or many coherent accounts. What's there is not massively different from the 14th-15th century English and French food I think of as "generic medieval", though it's argued in some places to be simpler, and in some to have more in the way of spices and bold tastes - the latter coming from Norman contact with the Arabic world via Sicily. The best guess at a feast menu would therefore be roast meats in plenty, bread, some strong tasting sauces, and - in August - quite a lot of fruit. I also guessed that fritters of some kind would have been available. So with these parameters, I went about constructing a three course feast.

Of course, account had to be taken of the actual circumstance of the feast (evening, after a day in which there were already two tournaments, including the Principality Coronet Tourney, and would be a third to follow, in the castle courtyard by torchlight) and the diners. So I went for having the "main food" of the feast in the first course, with stronger tastes and sweeter things to follow. I reckoned that five roast meats per course with fish to vary would be too much - and indeed, in the unavilability of things like swan, heron, and porpoise - it might be difficult enough to make it to fifteen different meats.

So the initial plan was:

Course the First: Roast Beast (Venison or Beef) Frumenty Chicken Pottage Vegetables

Course the Second: Fish in Aspic Chicken on Sops White Fish in a Fruit Sauce Vegetables

Course the Third: Roast Duck Baked Orchard Fruit Dates in Compost Cream & Honey Fritters

… with bread for all courses.

This did not entirely survive contact with reality. I have done fish in aspic before - indeed, I once did a beautifully clear aspic with a whole trout suspended in it - and nobody, including myself, would actually touch the thing. Aspic is one of those things which sound weird, and turn out to look alien. So I decided not to do that, and replaced that with little dishes of anchovies, which I reckoned would convey the strong taste, and not offend as many people. I was able to get pickled mussels as well, so they were added in.

The vegetables for the first course were buttered turnips and creamed leeks, and for the second, stewed cabbage and a bean pottage.

Master Richard of Salesberie was able to source excellent meat for me, about two-thirds venison and one-third beef. It did, however, arrive from the farm shop already diced, so the idea of roasting it went by the wayside. Instead, I decided to brown it in a pan, and then bake it "in gobbets".

Due to various happenings of availability and illness, I wasn't able to have any of my usual kitchen crew along, but there were volunteers from the big island: Lady Julian ferch Luned, Lady Milada von Schnecken, The Honourable Lady Amphelise de Wodeham, and Halvar Darylson, all good cooks in the their own right. We had a relaxed kitchen with no particular rush, and indeed we were able to take breaks to go see bits of the tourneys, check in on family, and so forth. Early in the day, I saw my lady, Master Agnes Boncuer, have her champion Master Alexander of Derlington take the Coronet for her, which made the high table rather more familiar in terms of tastes and needs.

The kitchen in Caldicot is a modern one, situated just off the banquet hall. It's not big, and with five people in there, it was full. It also came without pots and pans, and there were no trays that would fit the steam oven. We knew about the pots in advance, so Amphelise - who accompanied me shopping, doing the driving and money-handling - and I picked up some the day before. We discovered the lack of suitable trays about three hours before serving, but the baked fruit went into a (slow) gas oven, and disposable roasting trays were procured at speed from the village - by whom I don't know, but I'm very grateful to them! The gas hob and the steam oven were excellent, though, and there was a dishwasher in a separate room.

The menu looks somewhat deceptively simple; there was a LOT of peeling and chopping of fruit and vegetables. We were able to do quite a lot of that during the day and get things going, so we weren't rushed, but I'm taking note of that for future reference, and might consider either some degree of prepping stuff the day before, or buying pre-chopped ingredients where possible.

We had people eating in three places - in the banqueting hall, in a smaller hall down a corridor and some stairs, and then more outside (and down a steep stairs), under a sunshade in the courtyard. This meant that service pretty much had to be to the tables, rather than my usual preference for a buffet. And we hadn't suitable serving dishes for most of what was there, so it was largely a matter of sending out the pots. Master Robert of Canterbury, Lord Trygg of Eplaheimr, Dominic of Flintheath, Lord Etienne the Younger, Kit of Flintheath, Taliesin Denet, and Sidney of Flintheath did excellent work, coping admirably with heavy loads and much stair-climbing.

Everything seemed to be well received, in general. I heard good things about the venison, the turnips, the chicken pottage, the pickled mussels, the chicken on sops, the sweet-and-sour fruit sauce for the fish (but not necessarily the fish itself, I noted), the duck, the orchard fruits, and the fritters. By the time of the duck and the fritters, the torchlight pas d'armes was under way, so I was able to wander round with the dishes and hand them out to the crowd, which is one of my very favourite things to do. We had more than was necessary of pretty much everything after the first course, so if I'm doing something like this again, I'd cut back on the quantities in the second and third courses.

Almost all the feedback I've had was good (with a couple of comments on the blandness of some dishes, but that's countered by others saying they were grateful for the edibility of those). Overall, I'm happy with how things went, considering the limitations of the kitchen and the service - there are things I'd do differently if I'm cooking there again, but that's always the case for the first use of a kitchen. I'll write up a document for the next person using it, and I can at least say that nobody went hungry!

[havrani-otec]

Au idea?

Basically Chris dies (of radiation or idk man) (so there's no more seasons) and he gets buried on the island but bc how cartnoonishly radiation works in this show and bc I don't believe the island not radioactive anymore he gets merged with the leftover film tech (cameras, speakers etc.) and becomes this Silent Hill level wire abomination.

Then years after some ex contestants (I picked Gwen, Duncan, Noah and Cody just because I think they could have a nice dynamic) return to the island to loot some shit. The thing is wire Chris captures them and makes a "new season" of total drama by hijacking TVs across the world. So now the contestants try to escape and potentially get rid of Wire Chris. I named it Insula est spirans (The Island Breathes) but I might change it if something else comes to mind

Anyways this is kinda how I imagine wire Chris????

[defideis]

@hauntfyre sent [ 𝐚𝐩𝐨𝐥𝐨𝐠𝐲 ] : sender is apologising for appearing cold.

Selah pours tea, pausing when she hears the soft apology leaves the woman's lips. She looks at her, studying Helaena's features. "No need for apologies, Your Grace." She gives a polite smile and a shake of her head before she resumes pouring.

She understands the woman's coldness. Grief is a suffocating thing. She puts the pot of tea down and looks at the small tray, unable to meet the woman's gaze.

"Perhaps you'd like to do some embroidery today... Maybe in the garden, get some fresh air."

[galatiul-e-un-oras-de-basm]

citatul verii:

șailaicadaimănd in dă zcai

și replica verii (de agățat):

ai vrea sa mergi cu mine pe plajă să prindem samsentu'?

[pinhanmai]

Size kötü bir şey olduğunda, beyninizin insular korteks adı verilen bir parçası ateşlenir. İnsula acı hissettiğinizde ve duygusal olarak incindiğinizde aktif olur. İnsula vücudunuza sıkıca bağlıdır. Bunun için de karında hissedilir. Tahmin edin bakalım? İnsula yapmak istemediğiniz bir şeyle ilgili düşündüğünüzde de ateşlenir. Ancak kaçındığınız işte çalışmaya başladıktan hemen sonra, güle oynaya durulur. İnsulanın üzerinizdeki kıskacından kurtuldukça da çok daha iyi hissedersiniz. Yani harika bir öğrenci için en iyi taktiklerden biri, çalışmayı sürdürmektir. İşini erteleme!

[nebunulcusentimente]

“Pe insula mea

Au mai trecut pe aici

Dar i-am rugat să nu stea

Nu am vrut să rămână

Nici prea mult să se țină

Poate că am intuit

Și-am vrut să te aștept pe tine”

- Insula - The Motans, EMAA

@nebunulcusentimente

[historywaitsfornoone]

Did Roman apartment houses have a "Super" on site, or a doorman? Was parking included for your horse and wagon? What happened if your insula went condo? In this video you'll learn about Roman apartment houses, or insulae; who lived in an insula, and on what floors; the floor plan of a typical insula; and what a typical insula would have looked like.

[insulaomori]

While we aren’t associated with them, we would like to give a major shoutout to @the-muno-project!

Please check out their blog, it’s a very promising AU and we’d love to see it grow!

[lazyapperence9754]

“Basil says that pictures hold memories, so why don’t we take one to remember this moment forever?” -Aubrey

@insulaomori

[jg-sims-build]

A city of brick, a city of marble.

I finally built the shell of the Mamertine Prison. I moved and embellished two of the insulae and moved them to the foot of the Capitoline hill.  Also, I built a smaller version of the Porticus Deorum Consentium.

This basically begins the first of the actual street scenes leading into the city center and creates a very big contrast between the Augustan Forum in its splendor and the blighted lives of the Empire’s working classes. My next task is to sculpt and landscape the Capitoline hill then work my way outward to the other geographic features.

Cross-posted from my art blog.

[crowghosty]

i love karnamin's vibes so much, he's so pretty :)

(i'm definitely not finishing posting all of these before art fight, so there's some unposted stuff over there hhh. at least i have a backlog for a bit)