Walpurgis Feat – a day of cooking and eating

The spring feast of fire, celebrates the coming of spring with the legend of legend of St. Walbuga, an English-born nun who lived at Heidenheim monastery in Germany and later became the abbess there. Walburga was believed to have cured the illnesses of many local residents. After her death she was canonized as a saint on May 1.  The Order offers a costumed celebratory feast!  Serving up slow smoked whole pig, apple currant chuntey, sauerkraut, Perogies, nut loaf, mushroom gravy, bread on a stick cooked over an open flame, kitchen green salad with edible flowers, and for dessert, and grilled apples.

This meal was prepared with pickling, fermenting, souring, smoking, grilling, open flame, and a bit of boiling.

THE BREAD

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sourdough mother

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preparing the dough

 

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ready to rise

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risen dough.

 

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Bread on a stick, ready for cooking.

THE BEER

 

 

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following two weeks of fermentation, the mug wart beer is ready to be bottled.
THE FIRE
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The pig was cooked in texas style smoker
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Bread on on a stick cooked over and open flame
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Grilled Apples
THE MEAT – be warned for those weak of heart may not want to proceed.
The evening prior
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inspected
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stitching down the ears
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Stuffing with onion, lemon and herbs
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Sewing
The morning of:
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We begin our day
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With a hearty breakfast of Donuts and Coffee
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Rub down the pig with some spices
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remenants of the rub
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Respectfully place him in the smoker, close the lid.
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and 8 hours later he’s ready for the feast.
THE MERRY MAKERS
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After the feast
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A classic still life remains

 

 

 

 

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