Well, I can't argue with the outcome. Except I'm a guy.

[madbaker]

Which God or Goddess are you like? Your Result: FORNAX: Oven-baked Goddess of Bread, Buns, Toast, Muffins and Bagels.   She may sound like a Goddess of Fornication but how very very wrong you would be to think that. She can make things rise — and can be held responsible for buns in ovens, because she's the goddess of baking and ovens. She is the best thing before sliced bread — proper crusty oven baked loaves made with yeast instead of cotton wool.
Lemminkainen, Finnish Trickster God
Baron-Samedi, the Great Boss LOA Spirit of the Dead
Axomamma, Goddess of Potatoes
Altjira, God of the Dreamtime
Set, God of Chaos
Loki, God of Mischief
Arawn, Lord of Annwn
Which God or Goddess are you like? Make Your Own Quiz

Comments

[j-i-m-r.livejournal.com]

You've been monkeying with the possible quiz results, haven't you? :-)

[madbaker.livejournal.com]

I'm shocked, shocked that you would make such an accusation.

[lifeofglamour.livejournal.com]

Hahahahahaa!! Nicely played.

[maestrateresa.livejournal.com]

Oh, madbaker! I am *ever* so sure that you would never, *never* make up stories for the gullible! The idea!

[kahnegabs.livejournal.com]

Hey Baker, can you settle a discussion?
What did Medieval pretzel bakers put on their pretzels? My gentle friend says salt. I say more likely they'd be plain or with something sweet. You are the most knowledgeable baker I know, so please tell me.

[madbaker.livejournal.com]

I haven't found any period recipes for pretzels, specifically. We know they made them because there are illuminations in the Hours of Catherine de Cleves that show them, in their appropriate pretzelly shape and everything.

They didn't draw any salt, but they wouldn't necessarily have (I think; you're the scribe, you tell me!) There is documentary evidence for bread and bread products being topped with salt.

So, bottom line: I can't document it either way, but I'm comfortable with either salr or plain being period.

[madbaker.livejournal.com]

salr salt. Aargh.

salty issues

[kahnegabs.livejournal.com]

Good to know. Thanks my friend.

I didn't see any in Catherine's book, so I thought it might not be period. It could be a fun challenge to try to paint salt though.

Those are the only Medieval pictures I've found, but I've found lits of documentation for having pretzels of some kind in the Period.

If you were serving them at a period function, would you salt them or make them plain?

Re: salty issues

[madbaker.livejournal.com]

Hmm. I know it's in there, because that's the reference page I was asking for my Laurel scroll. I'll see if I can find it.
In the meantime, here's an image of a period pretzel merchant (http://www.godecookery.com/afeast/kitchens/kit010.html).

If I were serving pretzels at a feast, I'd probably lightly salt them.

Re: salty issues

[kahnegabs.livejournal.com]

Yes, I see St. Bartholomew (112) surrounded by pretzels, but they seem to be unsalted. Then I got to wondering if you, as a period baker, would want yours salted or unsalted, so I thought I'd ferret out the answer in a sly way. I guess I just confused the question. Sorry!

Sir: do you want salt on your pretzels?

Re: salty issues

[madbaker.livejournal.com]

Oh, if it's an artistic question, I defer to the artist.

Re: salty issues

[kahnegabs.livejournal.com]

Well, I'm working on this really fun scroll, and I want it to be perfect for the recipient ...

I understood you liked Catherine of Cleeves, and I found two wonderful pages to combine: Philip and Bartholomew. I just wondered if I should salt the pretzels, and I didn't want to tell you what for ...

But I really am not the sneaky type I guess. I'm enjoying the work very much, however.

Re: salty issues

[madbaker.livejournal.com]

More to the point, I can be awfully clueless. Not always in the right way, though.

[kahnegabs.livejournal.com]

LOL!