FMM 204: Textiles and Color Final Project

I learned a LOT about various fibers, how they are made and used. For our final project we got to design a wardrobe for an imagined client.

Random Thoughts ....

Random thoughts that have been bouncing in my head as I head into Finals Week …..

1. Why have we as a society decided that there is no longer any limit on what is inappropriate to wear outside of our homes? Especially when at work or the grocery store? Have we all just become so lazy that slippers are acceptable footwear anyplace – because you know putting on shoes is just SOOOOO hard. Don't get me started on pajamas.

2. And I cannot wait until the women you see on the red carpets finally realize that there is a REASON we invented bras and perhaps they should try wearing them again. Honestly, do men really find a woman’s sternum, from collar bone to belly button, with the curve of pendulous unsupported breasts that appealing? I get it – you have tits and a navel – doesn’t mean I want to see them every time you step out of your house.

3. What is with the cat-ear headbands and clips I see on so many elementary school girls? Is this a new cult?

4. Are we really better off as a society because we “let go” of a more elegant way of living? I hear people saying that getting rid of the Dining Room, nice dishes or big family dinners frees up their time. For what? Sitting together on the sofa ignoring the television while everyone stares at their phone/tablet? Are most people actually using that so-called “extra” time to learn something, make something or spend time with others?

5. It’s okay if you do not believe the same things I do. I know people have been hurt by some religious groups or are still on a path of searching for answers. However, is it really the best idea to post anti-Christian “jokes” or demeaning comments about Christianity during the holiest week in our year? If I did that about Jews during Passover, or Muslims during Ramadan my page would be flooded with angry responses. I did not respond to you because I am choosing to turn the other cheek and pray for you in your Journey that God will make His love for you manifest in your life. NOT because I am ashamed of what I know to be true.

6. For the last several years I have pulled back from being the person to always initiate getting together with quite a few people. Partly because I was still learning my new “normal” after Mom’s death. And I really noticed that if I do not initiate the getting together – that 97% of the people I know never invite me to do anything. Not a movie, coffee, or dinner. This is hitting me especially hard tonight. Yet another Holiday where not one of my friends, or acquaintances, ever asked if I had plans for the day. This comment will of course illicit one of two responses. Either “It is a day for family only” or “If I/we had known we would of course have asked you over”. I know I am not the cuddliest of people, but it does hurt my feelings sometimes.

Anyways, back to cleaning.

Making SCA Garb - 04

Sometime in the Spring of 2018 I had gone to a Yard Sale where the man had lost his wife and was downsizing in preparation of selling his house.

Included in what he was selling were his wife's clothing. I am not sure if the family was from India or a neighboring country, but her clothing was amazing in color and workmanship. He told me each had been made just for her - as such there was little to no seam allowances. But I loved the tunic structure of the top piece and they came with matching, or coordinating, pants and scarves.

So I bought two, then went back a month later for more. This is the first one I tackled.

This gown did not have matching pants, but they were in a solid color. However I had in my stash a green batik material that was a very close match.

In order to make this so it fit me I carefully unpicked both side seams from hem to underarm. I then removed the seam from armpit to wrist. into these open spaces I could now add strips of the batik to widen the sleeves and body of the tunic.

Here are a couple of examples of me wearing the finished outfit. The batik matches so well that most people do not realize it is not original.

The headscarf is the original that came with the tunic and pants. For this outfit I made a necklace as well using green stones.

HIS 200: Applied History Final Paper

This class let me dig deeper into my own family's history, specifically the Cherokee Indian ancestors.

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2019 SCA Embroidery Schola

My first time teaching basic hand quilting techniques to SCA needleworkers. These are my handouts which is a combination of my prior teaching through a work program, added to with more time appropriate examples.

HIS 100 - Final Report

A refresher course in History that I took as an elective - to give my head a break from statistics. Our focus was on the development of the Atomic Bomb.

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2018 St. Eligius Arts & Craft Competition

This was my first experience with this competition held annually in Connecticut. Here is some of the information I presented to the populace and the judges.

St. Eligius’ 12 Questions Contest Documentation

1.) What did you make or do? (Include name or description of entry with time period, location, info on its use & background.)

            My entry consists of two types of preserved produce: Pickled vegetables and some stewed fruits.

2.) What is the connection between your entry and a medieval item or practice?

          I have been preserving foods for over 20 years for my own use and gifts. As in medieval times I preserve produce when it is season for use and access during the times when fresh fruits and vegetables would not be available.

3.) How would your entry have been made/done in period?

          Large crocks of pottery or even wooden kegs would be used to hold pickled or salted vegetables for later use. The fruits would have been either dried or stored in honey and spices in jars and sealed with either a natural material or a bit of cloth. Fruits would be stewed in wine or honey with spices before placed into pots. But in period the fruits would have used more in a medicinal use and not as we do for our morning toast.

4.) How was yours made/done?

          I used a wine that had turned for my acidic vinegar base and experimented with available spices for the 12^th – 13^th century. Where as I typically use a processed dark or white sugar – or sugar substitute – for my modern jams I used only local honey for this entry. 

5.) What are some similarities and differences in materials, process, tools, approach?

          I chose to not make examples that were cured, or layered, in salt for personal taste and health reasons. The process itself is rather simple and most likely has not changed that much over the centuries. However, in order to ensure food safety I water bath canned my food in glass jars where that process was not available until the 1800s. I can during various times of the year – preferably when I am able to either pick my own produce or buy it in season from a local farm which is what would have been done in period as they would have had little chance in many places to purchase out of local season produce.

6.) What inspired you? (Try to have an image of period example or related item and description, webaddress, or citation for image source)

          As I have been doing this activity for myself for years it was an easy step to look at doing it in a more medieval manner once I became involved with the SCA. 

7.) What was your favorite part of preparing your entry?

          Experimenting with the different flavor combinations.

8.) What would you do differently next time? (imagine yourself advising someone beginning to do what you’ve done)?

          For the beets I would have simmered them in the vinegar and seasonings – some of the flavor of the veggies does not come through when raw. I also will crush some of the whole spices before adding them next time. Some of the flavors were too subtle overall.

9.) What references or sources would you recommend to someone interested in your work? (You can bring your book(s)&/or copies of articles so people can make notes about your sources.)

1. http://www.oldcook.com/en/medieval-fruit
2. http://www.bl.uk/learning/langlit/texts/cook/medieval/medieval2.html
3. http://www.theoldfoodie.com/2006/10/english-peach.html
4. http://www.lordsandladies.org/middle-ages-food-fruit.htm
5. http://www.medievalists.net/2015/06/medieval-beekeeping/
6. http://www.oldcook.com/en/medieval-spices
7. https://www.thoughtco.com/medieval-food-preservation-1788842
8. https://www.thoughtco.com/medieval-food-preservation-1788842
9. http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD/pickled-foods-msg.html
10. http://www.godecookery.com/allrec/allrec.htm#top

 10.) How did you find your sources of information?

          I started reading a couple of blogs from various SCAdians who reference some of the websites noted above. Those sources then led me to a couple of direct translations of a few “recipes”.

11.) Did you find a connection to a medieval artisan or owner while working on your entry?

          Not specifically. I have felt in touch with all the women who have gone before me though every year when I am canning. I feel that I am carrying on a tradition of all those who have prepared food to feed their families throughout the winter.

12.) Any last thoughts or amusing stories about your work?

          Not at this time.