Archive for Izadora Ivanova of An Tir

I iz a LADIE now!

Okay, the Russian title is Boyarina and I’m not sure what the Eastern European Jewish title would be, but one way or another I have earned my first (and most likely only) title in the SCA. It was such an anti-climactic moment, especially as I already knew about it and was kind of expecting it. Instead of happening in a formal SCA setting, it was after dinner in a crowded Mexican restaurant. I’m not sure who was more embarrassed, myself or Aedan who had to act as herald and make the whole announcement sound formal after eating a huge burrito. Actually, it was so me… Baroness Jill was adorable (she and Baron Alfric just are adorable…) and when we had trouble getting the necklace on me because of $#%$## hair was in the way she giggled.

There is going to be a better picture of my scroll later and one of the necklace as well, but right now the only thing I have is my camera phone and it doesn’t work all that well. It’s a stunning scroll and I must have it framed as soon as possible, but for the moment it’s safe in its envelope.

According to the An Tir “Handbook”

Award of Arms – the lowest level of armigerous rank awarded by the Crown generally to those who have become recognized integrated participants in the Society. The Crown of An Tir has granted Principality Coronets the privilege of bestowing AA’s to subjects of Their Principalities in the name of the Crown. Those who have achieved an Award level rank are given the title of Lord or Lady.

And there it is, my friends. And I’m full of nachos and laughs and good feelings and on that note I think I’m heading for bed.

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Because I’m tired of constantly having to search for them

I’m a doofus. I can bookmark these things from now until the sun goes out and I’ll still lose the bookmark. So here are a couple of designs I find myself copying more than once, where I won’t lose them (well, where I HOPE I won’t lose them) again

This is the An Tir populace badge.

This is another version of same

The device of the Incipient Canton of Kaldor.

Barony of Three Mountains

The Society for Creative Anachronism

A bumper sticker someone with a bad punny sense of humor designed. I will not have this on my car. I won’t I won’t I won’t!!!!!

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MacBeth in 18 1/4 or so minutes

Apparently I can’t embed a video from Google video so here’s the link for all who might be interested.

http://video.google.com/videoplay?docid=2523008530539788025

I ought to be receiving some still shots and I can share them here, but you’ll have to go to the website to see the video. Enjoy!

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I need to figure out what she’s wearing

This is a picture of a statue, representing Anastasia Romanovna Zakharyina . She was the first and best beloved wife of Ivan Grozny (known in English as Ivan the Terrible) who was the Tsar of Russia from 1547 until his death in 1584. My SCA persona, Izadora Ivanova, would be from around 1550, the more moderate period of Ivan’s reign. Credit for this less violent and non-destructive period is often given to Ivan’s happy marriage to Anastasia, who was chosen at an event reminiscent (to my mind) of the ball Cinderella crashes … er … attends in disguise.

My attempts to find examples of the garb of the minor nobility of that era have brought up a lot of adapted peasant wear. This is the only example I’ve found of a noblewoman’s garb. Leaving out the crown (which obviously does not belong in SCA garb for anyone not of the SCA nobility) I need to figure out what she is wearing and try to reproduce it. Arghhhh!!!!!

This is the only other picture I can find of her and as you can see, all that shows is her blanket and her headdress. Now, the headdress is a nice thing to have a picture of. But I want to know what 16th century Russian court dress looked like up close and personal. Damn!

Awww, isn’t it touching? I think that’s supposed to be ol’ Ivan sitting beside her as she lays dying. And he’s losing his mind and planning to take it out on his citizenry. A fitting tribute to a beautiful, intelligent, and wise wife, don’t you agree? (NOT!)

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Oh, good golly gosh gee whiz

See this here icon? It’s a 16th century icon showing the Archangel Michael. And it’s exciting. Why is it exciting? you ask. It’s exciting because a few weeks ago I scanned an emboidery pattern from a book of Russian embroidery. It was … drum roll please … this exact picture, 16th century Archangel Michael. So I may not have my icon done yet but I’m darned close on its shroud. I know what colors to use. That’s half the battle for me, un-artistically inclined as I am.

Please forgive my enthusiasm and permit me a moment of pure joy on an otherwise dreadful day.

Russian Icon. The Archangel Michael. 16th century. 35 x 39 cm. Art History Museum, Rybinsk, Russia.

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Mint Kvass

I found this recipe online and don’t want to lose it. I don’t know how “period” it is, but Kvass is certainly period and mint has been around for ages so I may just have to try this one.

Mint Kvass

 Ingredients: (for 6 cups)

1 pound day-old black bread or Danish pumpernickel
2 tablespoons active dry yeast
1 cup sugar
1/4 cup lukewarm water (110 – 115F)1/4 cup lukewarm water (110 – 115F)
2 tablespoons fresh mint leaves or 1 tablespoon crumbled dried mint
2 tablespoons raisins

Procedure:

 

Preheat the oven to 200F. Place the bread in the oven for about 1 hour, or until it is thoroughly dry. With a heavy knife, cut and chop it coarsely. Bring 6 quarts of water to a boil in an 8-quart casserole and drop in the bread. Remove from heat, cover loosely with a kitchen towel, and set it aside for at least 8 hours. Strain the contents of the casserole through a fine sieve set over another large pot or bowl, pressing down hard on the soaked bread with the back of a large spoon before discarding it. Sprinkle the yeast and 1/4 teaspoon of the sugar over the 1/4 cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm, draft-free spot (such as an unlighted oven) for about 10 minutes, or until the mixture almost doubles in volume. Stir the yeast mixture, the remaining sugar and the mint into the strained bread water, cover with a towel, and set aside for at least 8 hours.

 

Strain the mixture again through a fine sieve set over a large bowl or casserole, then prepare to bottle it. You will need 2 – 3 quart-sized bottles, or a gallon jug. Pour the liquid through a funnel 2/3 of the way up the sides of the bottle. Then divide the raisins among the bottles and cover the top of each bottle with plastic wrap, secured with a rubber band. Place in a cool — but not cold — spot for 3 – 5 days, or until the raisins have risen to the top and the sediment has sunk to the bottom. Carefully pour off the clear amber liquid and re-bottle it in the washed bottles. Refrigerate until ready to use. Although Russians drink kvass as a cold beverage, it may also be used as a cold-soup stock in okroshka (chilled vegetable soup with meat) or botvinia (green vegetable soup with fish).

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Here’s another one I like

Late 14th century, also Novgorod School. I don’t know what Saints Paraskeva Pyatnitsa and Anastasia were known for but a little research wouldn’t hurt me. I still think I’ll do Elijah, though. Keep Mom happy.

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