Candlelight Camp is over. The event itself went really smoothly, and sort of assuaged my SCA burnout a little. It was really nice to see people pull together to make the event happen. That tendency has been sadly lacking.

So now, I have about half a dozen projects that I want to do, like now. I have some beautiful royal blue wool that was going to be an overdress, but I didn't get to make it, but it would have been way too warm to wear anyway. I now have at least 3 new outfits I want to make. Plus, I want to make a quilt for myself. I want to make a wholecloth one, I'm thinking for Kingdom A&S. This will require more research. I still really want to make a quilted bodice and skirt, which will also require more research, and probably more hours of work than is sane.

I'm kind of thinking I want to make myself a quilt based on Japanese designs. There are a couple of patterns of hexagons and triangles in Japanese Quilt Blocks that I like. One is called "bamboo basket" and the other is a turtle variation. I'm thinking of doing one of those on a large scale, and incorporate sashiko-style designs in the corners and along the border. I may end up working on two simultaneously. Should be interesting. Provided I can keep tendinitis at bay.

The holidays are over. I didn't quite finish the fingerless gloves I was working on. I am almost finished with the sweater, I just have one more sleeve. I started cutting out pieces for my niece's baby quilt. Then, I hurt my right arm. It appears to be tendinitis, so I've been resting my arm. Hopefully, I'll be able to get back to things soon.

In the meantime, I've been thinking about a feast. No, I don't want to cook one. I just haven't seen any feasts that have impressed me lately, and I was thinking about what I'd do. I'm thinking an early spring feast, French/Italian.

first course (because "remove" isn't period)
Green Poree - a light soup of chard, herbs, and broth
meatballs
bread with butter

second course
roast chicken
turnips with cheese
apple custard tart

third course
lamb casserole - chunks of lamb slow-cooked in broth
cheese gnocchi
asparagus with saffron

fourth course
torta bianca - cheesecake
wafers
confits - candied fennel seeds