Midieval Fantasy, Pirates, a Druid and Pagan Folk Music

Once upon a time …well yesterday actually. In a land somewhere …  as in Germany.

Celebrating 21 years of going way way back in time, the MPS14 or ‘Mittelalterlich Phantasie Spectaculum‘  or in English ‘Mediaeval Fantasy Spectacular’  put on the annual traveling show with this and that for everyone and this is what I saw …

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Ye Banished Privateers, and pirates too … the lot o’ them

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Skater Privateer

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the eyes have it

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family fun

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friends and family and large dog

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spices and herbs or herbs and spices

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scottish warrior from behind

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scottish warrior from the front

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drinking horn and knife on belt

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shopping old timey style

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dress fit for m’lady

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m’lady with headdress

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please don’t touch! much thanks! In Germanic

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knives for sale

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man in kilt

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faerly  floating above it all

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bottle of themed drink

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seated with large sword

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enjoying a brew

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or two’s company

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drawn together by interest

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fantastic fantasy

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dreaded and jeweled

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checking out the wares as well as the wearers

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reindeer furs for sale

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Celtic Druid

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Saor Patrol piper Charlie Allan

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good music and dancing

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On guitar, Steve Legget of Saor Patrol

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Mark Monaghan of Saor Patrol beats the drum

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wee lad on air percussion rocking out to Saor Patrol

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appreciative audience

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dancing foot… really

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jester waiting for an audience

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staffs and other stuff for sale in many festival booths

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other stuff for sale

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black dog and man in black

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craftsman making his wares

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Steve “Sic” Evans van der Harten (left) and Jennifer “Jenny” Evans van der Harten (right) Omnia warming up to share their neoceltic pagan folk tunes with their fans

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Daphyd “Crow” Sens of Omnia scans the crowd while holding his slideridoo, a modern sliding didgeridoo

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Omnia in concert

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Ominous clouds opened up on the audience during the Omnia concert and the hardcore danced on in the hail

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knight with shiny shoulder

Yes, this event was certainly a spectacle to behold.

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The first soup of fall

Light high flying coastal clouds defuse a pale blue late September sky as my appetite and comfort needs turn to the soul enriching flavors of true soups, made from scratch and not a few cupful/handfuls of love and pride in the act of creating edible ecstasy in a large pot for the dinner bowl and spoon set.

My lime green cast iron/enamel pot is settled onto the stove, it’s lid firmly, nay heavily fit into place sealing in the goodness of my first autum sojourn into my world of hearty soups. I’ll check under the near manhole cover weighted lid in an hours time now. Let the ingredients relax and release their natural benefits.

Yeah, I did think of taking some photos while in the process of chopping and adding and stirring and now the waiting/cooking but couldn’t be bothered  much with fiddling around my my digital eyeball just then. I’ll show the finished result later instead (then it will be now for you).

I will tell of the idea and how I begat this particular version of hearty goodness.

It always begins with the mention of a certain food or a feeling I get at this particular time of the year. Soup is what begins. Soup season if you will and I love soup season.

Today I began with 3L of water into which I slow cooked two small roughly diced onions, one bay leaf and two beef bullion cubes (salted only much later); add to that a fair and reasonable yet not over the top amount of dried split peas and lentils of your choice. To this combination I added two bunches of baby carrots, again roughly diced/chopped, another diced small onion. For color I added on whole Okanagan red pepper, along with three thick sliced of ginger for medicinal flavouring. I also added four cubed yellow potatoes at the end for excess salt absorption. For meat I used two kinds. I roughly diced two red wine chorizo sausages that I got at Cioffis an hour ago. I started by frying it in a large skillet. To that I added a reasonably largely diced 1.7lbs of natural stew beef pieces. Fried those up well, adding the leftover of the super spicey raspberry jam (I mixed three drops of Dave’s Insanity Sauce (great color) for some extra flavor enhancement. I do this because then when the meat is transfered to the iron soup pot for tenderizing slow cooking its flavor mixes with the building/expanding/developing soup. I’m having a difficult time keeping the lid on the pot and not looking in on the process … but I am resisting.

After combining everything I wanted to add to the pot, I let the low heat and iron pot do their thing to the ingredients under the lid for as long as you can stand it.

After the fact: The big pot is empty now. The soup was incredible, hearty and oh so delicious.