Varberg

We had a great time in Varberg, at the west coast of southern Sweden. The event was hosted at Varberg Castle - which also houses a museum where the Bocksten finds are on display. We had two different kinds of display - fighting and a fashion show. The fashion show was not as good as Johan wanted it, but it gave us some ideas for the future. The public was really interested to check out our clothes and how they were made; stitches seem to be really cool :-)

The fighting wasn't bad either. Me and Morgan made a very good show when it came to wrestling. Johan followed up with dagger techniques, and I displayed the longsword. The display ended with Johan and Thomas beating each other to bloody pulp in a full contact clash. The audience was struck with awe, as the monster-fight-extravaganza took place.

For some reason, we didn't get a lot of photos from the event, but the few we have can be viewed here.

The main thing about the Varberg event was, however, one of my biggest challenges as a camp cook. I'd like to point out that it is something that is important to me, although I am a bit afraid you guys don't feel the same way. Please bear with me.

I put together two menues (one for the vegetarians and one for the regular omnivores), three meals a day for two days and one evening. Almost all of the recipes were from the book En sås av ringa värde, written by Daniel Serra and Hanna Tunberg, based on a Danish cookbook from around 1300. It was a serious piece of planning to be able to fix everything together. I planned to use the same broth several times, but I didn't have the means to store it, so I had to plan the different dishes with my mind set on that. Plus - I didn't want to serve similar meals in a row, and a lot of the food could turn bad in the extremely hot weather - I would say it were the hottest days this summer - over 30 degrees celsius! The meat and the chicken had to be cooked as soon as possible, and some of the dishes prepared more than one day ahead.

All in all everything went really well, except for the späckad mjölk - I'll present the recipe further down, but first I'll list the menu for the weekend, along with my working schedule. In the next post.