Bound & Bound--the Curse and the Captives

[Timothy M.]

So we're done with Em and Sil's three chapters for now, and they do seem to have gotten a bit closer and more friendly. But I still feel they are holding back.

Sil refuses to explain what he knows about the curse and vampires and how he found Em.

Em refuses to talk anout his past (Eric) and avoid the topic of his father and his lack of Family, and he seems to harbor a lot of preconceived notions and immature poutiness.

At times I get quite annoyed with them. How do you feel ?

[Irritable1]

I feel worse for Silviu because Emeric seems to look down on him so much. He also seems more emotionally vulnerable in some way. Emeric seems sort of cut off from the world, somehow: it's like the curse distracts him from what's going on, keeps him from taking his emotions seriously.

[ColumbusGuy]

That's surely a loaded question Tim.

 

You could say that Emeric is a product of his environment: no motherly influence as a child, a distant father who was even more so once Emeric came out, and uncaring and distant relatives. I could see that severely stunting his emotional growth, but it doesn't account for his lack of common sense. Is that due to a trust issue? It could be--isolation like he has had gives him no one he can be open with or depend on except himself--and if he had tried to develop those traits with Erich and been betrayed, then he probably doubts his own reliability and sense of self. 'Once burned, twice shy' as the old saying goes, thus he holds off from Silviu.

 

As for our Romany boy--he knows who he is, what he wants and isn't afraid to go for it--and he's always been honest about things. Perhaps he's interested in Emerich beyond the need to protect him, but not the young man he sees now--weak, indecisive and shallow--he wants the Emeich he can most likely sense underneath all that, since he has a measure of power in his own right.  Now-Emerich is not able to deal with himself, let alone the problems they face, so he'll do what he can to bring out the Future-Emerich as an equal partner rather than a thing to be protected all the time.

 

So, yes I'm annoyed at them both at times--Emerich more so than Silviu--but this latest chapter has given me some glimmers of hope for them.  Right now, I stand closer to Silviu than Emerich, but it's early days yet.

[Timothy M.]

Those are some very clever points, CG. I hadn't thought about Sil wanting Em to move beyond being the man who needs protection. But I suppose he wants it in both ways: the curse lifted and Em maturing. But perhaps for now it's a good thing Sil likes children and their silly behavior.

[AC Benus]

I feel worse for Silviu because Emeric seems to look down on him so much. He also seems more emotionally vulnerable in some way. Emeric seems sort of cut off from the world, somehow: it's like the curse distracts him from what's going on, keeps him from taking his emotions seriously.

Thanks, Irri. I do always feel honored when people discuss the people I have created in a way that tells me they are touched by them, for good or bad reasons. Chapter 15 turned out to be the first time we really get to know who either Silviu or Emeric are, and what may drive them. Hopefully more quiet moments for them to connect are coming up, if that damn curse doesn't get the way, lol!  

So we're done with Em and Sil's three chapters for now, and they do seem to have gotten a bit closer and more friendly. But I still feel they are holding back.

Sil refuses to explain what he knows about the curse and vampires and how he found Em.

Em refuses to talk anout his past (Eric) and avoid the topic of his father and his lack of Family, and he seems to harbor a lot of preconceived notions and immature poutiness.

At times I get quite annoyed with them. How do you feel ?

Thanks, Tim, for a lively question.

Edited February 25, 2015 by AC Benus

[AC Benus]

You could say that Emeric is a product of his environment: no motherly influence as a child, a distant father who was even more so once Emeric came out, and uncaring and distant relatives. I could see that severely stunting his emotional growth, but it doesn't account for his lack of common sense. Is that due to a trust issue? It could be--isolation like he has had gives him no one he can be open with or depend on except himself--and if he had tried to develop those traits with Erich and been betrayed, then he probably doubts his own reliability and sense of self. 'Once burned, twice shy' as the old saying goes, thus he holds off from Silviu.

 

WOW! Once again I am amazed and humbled at how deeply my work is able to reach readers, but I feel I have to walk a bit of a tightrope here. Thank you, ColumbusGuy. Your 'getting' Emeric is pretty amazing, and I do have to say bravo to that. However, to what extent his isolation and lack of trust is now stunting his common sense is open to a bit of debate. If you ask him, he might tell you that Silviu grabbing him in that Bucharest alleyway was his 'common sense' wake-up call. He may not have been able to frame his behavior patterns in those precise terms before Sil so forcefully told him to wake up and take a look at himself. I better not confirm or deny your speculation as to what this lack of foresight stems from, for Emeric might get pissed at me. For now we'll have to wait until he is ready to tell us directly – or perhaps more importantly, to Silviu. .

[AC Benus]

As for our Romany boy--he knows who he is, what he wants and isn't afraid to go for it--and he's always been honest about things. Perhaps he's interested in Emerich beyond the need to protect him, but not the young man he sees now--weak, indecisive and shallow--he wants the Emeich he can most likely sense underneath all that, since he has a measure of power in his own right.  Now-Emerich is not able to deal with himself, let alone the problems they face, so he'll do what he can to bring out the Future-Emerich as an equal partner rather than a thing to be protected all the time.

WOW! yet again. And they say lightning does not strike twice! I love when you sense that Silviu knows who he is, and what he wants…but…perhaps there are somethings he is slightly afraid to reach for…somethings too painful to imagine not obtaining. Silviu is not being as upfront as he could be, and only time will tell him, and Emeric, and us, if that course of action hurts him more than helps.

 

On the other hand, your saying that Silviu has a vision of the reverse-of-the-metal image of Emeric, one that is free of the curse – and a profoundly personal desire to see that come about – is touching for me to read. Again, you have a great insight into the characters of Bound & Bound, and it humbles me to know these characters have sunk in so deeply. Thank you.

Edited February 25, 2015 by AC Benus

[AC Benus]

Those are some very clever points, CG. I hadn't thought about Sil wanting Em to move beyond being the man who needs protection. But I suppose he wants it in both ways: the curse lifted and Em maturing. But perhaps for now it's a good thing Sil likes children and their silly behavior.

It's funny, but I suppose Silviu is treating Emeric in some ways like he'd treat his kid brother...I have never considered it that way before, but it seems pretty obvious now that you say it. Thanks, Tim! I love to have my eyes opened to new insights!!! Love it

[Timothy M.]

You know we actually only have the vampire couple's word of them being real wampires. They could just as easily be shamsters who drugged Em and did weird ritual-like stuff to him to scare him.

[Timothy M.]

I like Louis - he is a true bi-boy. I so want to do him - and I want to see Lazlo do him too.  

 

Chapter 17 is one of my favorites, in spite of the rather gruesome ending. I like the contrast between the quite romance of the young het couple and the violence of Ahmed's confrontation and declaration of how he feels about Junyad.

[AC Benus]

I like Louis - he is a true bi-boy.

Right, unlike Cezar! But Laszlo seems to be holding himself back from the young man for now. I wonder if that will change...

[AC Benus]

Bound & Bound Chapter 18 Appendix:

 

 

In this chapter we meet the castle's cook, Il Signor Massimo Gelli, Maestro di Cucina, and get a glimpse of his daily battles to serve his lord and guests a worthy state dinner. Some medieval cooks were regarded as nobility in the knight-errant world of chivalrous adventure. In the 14^th century, the French king's chef, Taillevent, was raised to nobility and given a large estate; he was subsequently buried like a knight, and had his effigy carved in stone wearing full armor and with a sword by his side. His family crest bears three cooking pots across the center.[1]

 

As this was the height of the Hundred Years War, the English king was not to be undone, and his chefs compiled a collection of recipes that showcased all the best food his kitchens could produce.

 

Thus two 'warring' cookbooks arose – Le Viandier by Taillevent, and the Forme of Cury promulgated by Richard III in the 1390's. The Forme is a fascinating book, and shows that English nobility at the time were just as likely to eat fine Italian food as French cuisine. This cookbook contains the world's oldest, bona fide pasta recipes – including a flawless rendition of cheese-stuffed ravioli. These two books had enormous influence on cooking for several centuries.[2]            

 

 

 

1) Kitchen image links:

 

As it may be a bit difficult to 'see' Maestro Gelli's work environment, I have provided some images of authentic medieval kitchens.

 

The Sintra Palace, in Sintra Portugal, is a remarkable structure. The kitchen was built by an English kitchen master in the 1300's, and is arguably the best preserved medieval kitchen anywhere in Europe.  

 

 

Here is a general shot of part of the overall kitchen:

 

http://www.google.com/imgres?imgurl=https://tapastourdujour.files.wordpress.com/2010/12/sintra1.gif&imgrefurl=https://tapastourdujour.wordpress.com/&h=1734&w=1306&tbnid=184gehHVVe2yjM:&zoom=1&docid=IcJ1vDKAUzw0wM&ei=favXVKXFBYSeyATx34Ag&tbm=isch&ved=0CB4QMygCMAI

 

 

Here's another general shot, showing quite well that 'the kitchen' is really an expansive suite of rooms where 'cold functions' and 'hot functions' could be separated.

 

http://www.google.com/imgres?imgurl=http://www.cross-pollinate.com/blog/wp-content/uploads/2014/02/IMG_4809.jpg&imgrefurl=http://www.cross-pollinate.com/blog/2137/sintra-a-lisbon-daytrip-fit-for-a-king/&h=1200&w=1600&tbnid=X_VGvb2e54FCVM:&zoom=1&docid=kNThixIEW7Q57M&ei=favXVKXFBYSeyATx34Ag&tbm=isch&ved=0CEEQMygaMBo

 

 

Here are two shots showing the line of ranges. The small openings in the sides of the wall below the cooking surface would be heaped with hot coals.

 

http://www.letitbefood.com/uploads/1/5/9/5/15950970/9323521_orig.jpg

 

http://www.shutterstock.com/pic-125785391/stock-photo-portugal-sintra-sintra-medieval-royal-palace-palacio-nacional-de-sintra-view-of-the-kitchen.html?src=ICx77wnbAax2fCVjNDgfxQ-1-10

 

 

Bartolomeo Scappi, chef to the Pope, published a fantastically well-illustrated and detailed cookbook in 1570. Here is one of the kitchen illustration from his Opera. We can see the spit-jack boy turning the roast from behind his barricade; we can also see the line of ranges on the right hand wall, and the sink on the left with running water. 

 

http://www.google.com/imgres?imgurl=http%3A%2F%2Fmembers.tripod.com%2Fmed_food%2Fequip3.gif&imgrefurl=http%3A%2F%2Fmembers.tripod.com%2Fmed_food%2Fkitchen.html&h=2305&w=1675&tbnid=yTx_XM3rsd3LVM%3A&zoom=1&docid=5ZUskIXQtg372M&ei=ZVt2VPXXHsPHsQTEgIHICA&tbm=isch&ved=0CEkQMygdMB0&iact=rc&uact=3&dur=1613&page=2&start=20&ndsp=21

 

 

 

2) The Menu:

 

Here is the menu that Maestro Gelli prepared for that ordinary spring day's dinner. The recipes follow.

 

1) Roast beef

2) Cardoons prepared in bianco speciale per legume

3) Pie of ragu of minced game and mushrooms

4) Parsnip Ryalle for

5) Sturgeon steaks poached in beer

6) Parti-coloured blanc-mangers in layers of green, red and white

7) Leche Lumbarde

8) Omelet: savory, civé of shallots, chopped veal and chicken livers

9) Omelet: sweet, quince conserves

 

 

 

3) The Recipes:

 

 

No. 1 – Roast Beef

 

– If you have a rotisserie, use that. If using the oven, preheat it to 450°F.

– Season a Prime Rib Roast with Salt and Pepper. Note the weight of the piece, as this will be your guide for how long to roast.

– If using a rotisserie, skewer through the center and begin roasting.

– If using an oven, place the Prime Rib in a roasting pan and place in the oven for 10 mins. Take out and flip to brown the other side. In another 10 mins, turn the heat down to 375°F.

With both methods of cooking, leave to cook undisturbed for half an hour. In the meantime prepare the finishing glaze by dissolving

– 4 tablespoons Honey in

– 2 teaspoons Marsala Wine. Also prepare a piece of parchment and tin foil to cover the meat.

– After the 30 mins, spread the glaze evenly all over the meat and continue cooking with the cover on the meat.

– For the oven, roast approximately 10 mins. per pound; for the rotisserie, approximately 8 mins. per pound.

– Use a meat thermometer to test for the level of doneness you wish to serve your guests: 140° for Rare; 160° for Medium; 180° for Well Done.

– Let the cooked roast rest for about 20 mins. before serving to retain the moisture. 

 

 

 

No. 2 – Cardoons Prepped in Bianco Speciale per Legume[3]

 

– To prepare the Bianco Speciale per Legume, place

– 4 Salted Anchovy Fillets on a chopping board.

– Toss over them 2 tablespoons of Flour, and chop finely. Scrape into a large pan, and stir in

– 4 cups of Cold Water and

– 3 tablespoons White Wine Vinegar.

– Set on a low heat, and stir while it comes to near a boil. Taste for seasonings, and add Salt if needed. Turn heat to low and keep the pan on the flame while you prepare the Cardoons.

– Take 2lbs. of fresh Cardoons and separate the ribs. Cut off the green leaves, if any remain, and if the outer skin of the stalks seems tough and fibrous, cut away the stringy material as you would with celery.

– Slice the Cardoons into 1/4-inch slices and place directly in the Bianco Speciale per Legume. Once everything is in there, raise the heat and simmer while stirring for about 3 mins.

– Drain well in a colander.

– To cook right before serving, heat a frying pan over a medium-high heat. When hot, toss in

– 3 tablespoons Olive Oil, and

– 3 tablespoons Butter.

– When the oil is hot and simmering at the edges of the pan, toss in the par-cooked Cardoons and fry for 4 to 5 mins, or until tender and toasty brown. Taste and season with Salt and Pepper.

– To serve, place in the serving bowl and grate some Pecorino Romano cheese over the top. Send to the table piping warm.

 

 

 

No. 3 – Pie of Ragu of Minced Game and Mushrooms

 

– Make the hot-water pastry first. Heat

– 3 tablespoons butter,

– 2 tablespoons lard,

– 3 tablespoons half-and-half, and

– 2 tablespoons Water in a saucepan over low heat until all is melted and smooth. Pour into a bowl containing  

– 2 1/2 cups flour, and

– 1/4 teaspoon Sea Salt. Mix hard with a wooden spoon until a stiff dough can be gathered together. Turn out onto a floured board, and knead gently until it just comes together, about 30 seconds. Place the dough back in the bowl, drape with a towel, and chill for 20 mins.

– Ready a half-quart Pâté en Croûte mold, either oval or rectangular, by generously buttering the inside of it. (Alternately, you may use a high-sided 6-inch cake pan.) After the pastry is rested, cut off one third and set back to chill. Roll the rest of the pastry to about a 10-inch round. Drape the pastry in the bottom and sides of the mold, and leave about a 1-inch overhang along the top rim. Chill in the refrigerator while roll the reserved third into a round about 1/ 8-inch thick. Chill this also while you prepare the Ragu.

– Mince into fine cubes about

– 2lbs. raw Venison and

– 1/2 lb. Duck meat. Set aside. Chop

– 4lbs. of Creminni Mushrooms, and

– 2 Yellow Onions into a chunky dice. Heat a heavy skillet over medium-high heat. When hot drizzle in

– 6 tablespoons Olive Oil. Toss in the Onions and fry until transparent, approximately 3 to 4 mins. Add the Mushrooms and cook until they are golden, then add the meat and toss well. Stir and cook for about 10 mins., adjusting the heat lower if thinks look to be cooking too fast. Set the filling aside to cool while you prepare for the assembly and final cooking.

– Preheat the oven to 375°F. Take out the pastry from the refrigerator, and set the lined mold on a baking sheet. Break

– 1 Egg in a small bowl. Beat with

– 1 tablespoon Half-and-Half, and set aside.

– Taste the Ragu and adjust the seasonings with Salt and Pepper. Also add

– 1 teaspoon ground Cinnamon and Cardamom.

– Fill the mold with the Ragu. Moisten the overhanging pastry with some of the Egg and Cream mixture, then gently lift on the top crust. Gently press the seams together and use a pair of scissors to trim off the excess. Decorate the edge with the tines of a fork by pressing a pattern onto the joined seams.

– Brush the exposed pastry with the remainder of the Egg and Cream mixture, then use a sharp knife to cut two steam vents.

– Place in the center of the oven and bake for 1 hour.

– Let cool on a rack for several hours after it is cooked, then chill tightly covered in plastic wrap overnight.

– To serve, carefully unmold on a chilled serving platter, garnish with Sprigs of Watercress and eat while still cold.           

 

 

 

No. 4 – Parsnip Ryalle[4]

 

– Preheat oven to 325°F.

– Generously butter six individually sized soufflé dishes and set on a baking tray. 

– Peel and slice about 1/2 lb. of Parsnip. Put in an oven-safe glass bowl with – 1 tablespoon of Water and microwave until soft and mashable, approximately 4 mins.

– Separate 4 Eggs, and beat the whites to soft peaks.

– After the Parsnip is cooked, but in the bowl of a food processor with

– 1/2 cup chopped Almonds, and pulse grind to a chunky paste. Scrape down the sides of the bowl, and add:

– 2 Egg Yolks,

– 1/4 cup Panko (the stale crumbs from a white loaf),

– 1 tablespoon Dry White Wine (or Beer),

– 1/4 teaspoon Sea Salt,

– A small pinch of Cinnamon, and

– A small pinch of Brown Sugar. Blend all together until smooth and even. Fold this mixture gently into the beaten Egg Whites, and pour into the soufflé dishes.

– Bake for about 20 mins, or until slightly golden and firm to the touch. 

– Serve warm with the Sturgeon Steaks. 

 

 

 

No. 5 – Sturgeon Steaks Poached in Beer

 

– Mince 1 Yellow Onion and

– 3 cloves of Garlic.

– Heat a heavy-bottomed lidded pan over a medium-high heat. When hot, drizzle in

– 4 tablespoons Olive Oil. Add the Onion and Garlic and fry stirring occasionally until golden brown. While this is cooking, prepare

– 6 Sturgeon Steaks, which should be about 1 1/2 –inch thick, by tucking the flaps of the belly skin into the divot to make a neat round. Tie each round firmly with kitchen twine to retain the shape while poaching.

– Once the Onion and Garlic are toasty brown, toss over them

– 1 teaspoon Flour. Stir and cook for 2 mins to cook out the raw flour taste. Place your Sturgeon Steaks in the pan to that the sides do not crowd one another, and raise the heat to high. Open and pour in

– 1 bottle of brown Belgian Ale. Bring to a very slow simmer and immediately turn the heat to low and cover the pan.

– Let poach undisturbed for 10 mins., and then take the pan off the heat. Let the poached Steaks rest for additional 10 mins. before you use a slotted spoon, remove them, and let them drain on a metal rack.

– Return the poaching liquid to a high heat and bring to a rapid boil. Let reduce until only about 1 cup remains. Taste the sauce for seasonings, adding Salt and Pepper if needed, and stir in approximately

– 2 tablespoons Red Wine Vinegar to brighten the flavor of the sauce.

– To serve, place the drained Sturgeon Steaks on warmed plates with the ramekin containing the Parsnip Ryalle. Spoon the sauce over the Steak and send to the table hot.

 

 

 

No. 6 – Parti-Colored Blanc-Mangers in layers of green, red and white

 

– For a real show, make this recipe three times over, alternating the layers of color so that one has green on the bottom, another green in the middle, and the third has green on top. That way, you may place them in a grouping in the center of the table or sideboard and have a genuine 'Pièce de résistance'    to show your guests. If you decide to do this, triple the amounts below and prepare three molds (and the space in your refrigerator) to do them all at once.  

– Clean and dry a one quart mold for gelatin, either metal, glass or silicone, and set on a try that fits into your refrigerator.

– To obtain the green coloring, bring a pot of unsalted water to a rapid boil, and toss in

– 1lb. of well-cleaned Spinach. Cook for 4 mins., and then remove the spinach to a colander set in a bowl. When cool enough to handle, squeeze tightly and save all the green liquid in the bowl. Use the spinach for another purpose and strain the liquid through a fine sieve. Set aside.

– To obtain the red coloring, dilute 3 tablespoons of Red Raspberry Preserves in a small bowl with

– 1 tablespoon brandy. Set aside.

– To make the Blanc-Manger, pour

– 3 Cups of Almond Milk into a saucepan. Set over a medium heat and bring to about 190°F on a candy thermometer. In the meantime, mix

– 1 tablespoon granulated Gelatin in a microwave-proof bowl and add

– 1/ 4 Cup cold water. Set aside and let 'bloom' for several mins. Place in the microwave, and cook for 1 min., or until the gelatin melts and is fluid. Stir and set aside.

– Stir the dissolved the Gelatin into the hot Milk until completely mixed in. Turn off the heat and measure out one cup, which place in the bottom of the mold and refrigerate right away. Cover the pot and keep warm while the first layer sets.

– In about 30 mins., check to see that the white layer is solid. If so, take one cup of the warm Almond Milk and Gelatin mixture and stir in the Spinach juice until a pleasant green color is achieved. Pour this on top of the white layer and chill another 30 mins.

– Once the middle layer is set, mix in the Red Current jam to the last of the warm Almond Milk and Gelatin mixture and top off the mold. Wrap the opening tightly with cling warp and chill for several hours. Also chill your serving plate.

– To unmold, pour some warm water into a bowl. Unwrap the plastic from the mold and dip the sides of the mold into the water to loosen it. Only keep it there for 15 seconds, then remove, dry and set the serving plate on top of it. Invert and you should hear the Blanc-Manger plot out.

– Continue to chill until wanted for serving.

 

 

 

No. 7 – Leche Lumbarde[5]

 

– Coarsely chop 1lb. Pitted Dates the night before, and steep with

– 1 Cup of Marsala Wine overnight at room temperature in a covered saucepan.

– In the morning, set the pan on a medium heat and add,

– 1/4 Cup Raw Sugar (or light Brown Sugar), and

– 1 Additional Cup of Marsala Wine. Cook uncovered 10 mins., then transfer to a food processor. Before grinding to a chunky paste, add,

– 1/2 teaspoon Ground Ginger,

– 3/4 teaspoon Asian Cinnamon (i.e. real cinnamon, and not Mexican Cassia), and a small cracking of fresh    

– Black Pepper.

– Pulse grind to a paste and turn out onto a board lightly floured with

– Rice Flour. Kneed until the paste forms into a log that will not stick to the surface anymore. Wrap tightly in plastic wrap, and chill for two hours.

– Prepare the coating by mixing 1 Cup of Panko, with

– 1/2 Cup Raw Sugar.

– Once the log is well chilled, spread the coating mixture on a work surface, and roll the Leche Lumbarde in it to cover it well.

– Chill until ready to serve, and then slice neatly into ¼-inch rounds.

 

 

 

No. 8 – Savory Omelet Filling: Civé of Shallots, Chopped Veal and Chicken Livers

 

– In the small bowl or a food processor, or in a mortar by hand, grind

– 1/4lb. fresh Chicken Livers with

– 3 tablespoons Marsala Wine, and

– the juice of half a Lemon. Scrape down sides the bowl and continue grinding until a smooth and light-colored paste is obtained, about 15 seconds total. Transfer to a small bowl, cover and refrigerate.

– To make the Civé, slice

– 1lbs. of Shallots into thin pieces.

– Heat a heavy skillet over a medium-high heat. When hot, add

– 3 tablespoons Olive Oil, and

– 3 tablespoons Butter. Toss in the Shallots and fry until golden brown, about 10 mins. Adjust the heat lower so they do not scorch. Add

– 1/2 lb. ground or finely chopped Veal and cook another 5 mins. Turn the heat to low, and stir in

– the reserved Liver paste,

– 1/2 teaspoon Cinnamon, and

– 3 tablespoons Marsala Wine. Bring to a light simmer and adjust for seasonings for Salt and Pepper.

– Pour into a dish and keep warm until you are ready to make your omelet.

 

 

 

No. 9 – Sweet Filling & Making the Omelets: Quince Conserves[6]

 

– In the small bowl or a food processor, or in a mortar by hand, grind

– 8 ounces of jarred Quince Conserves with

– 3 tablespoons Apple Juice until smooth and light. Pour into a bowl and keep at room temperature while you prepare the omelets.

– To make the Omelets, heat two heavy skillets over medium-high heat. In the meantime, break

– 6 Eggs into two separate bowls (12 total), and beat with a folk, adding

– 1 tablespoon Cream to each bowl.

– When the pans are hot, add to each

– 2 tablespoons Olive Oil, and

– 2 tablespoons Butter. When hot, pour in the beaten Eggs.

– Leave alone for the first 3 mins., and then gently lift one side of the Omelet to allow the raw Egg to slide underneath. Repeat with the other half.

– As soon as the center of the Omelet looks firm, but still slightly undercooked, spoon the Ragu down the center of one of them. Flip one flap of the Omelet over the filling, and then tip the pan towards you and gently lift the main part of the Omelet to seal the seam underneath. Repeat with the Quince Conserves Omelet and let both cook for another min. or two.

– Carefully tilt the pan to slide each Omelet onto a heated serving place, and spoon a bit of the respective fillings down the center so the guests know what is in side each.

– Serve hot.       

 

 

 

 

 

 

[1] Taillevent was the nom-de-cuisine of Guillaume Triel, who was born about 1310 and died some eighty years later in 1395. See here: http://en.wikipedia.org/wiki/Guillaume_Tirel

[2] For the French book, see The Viandier of Taillevent, An Edition of all Extent Manuscripts, by Terence Scully, 1988 Ottawa. For the English book, see Curye on Inglysch, English Culinary Manuscripts of the Fourteenth Century, Including the Forme of Cury, 1985 Oxford.  

[3] Adapted from Luigi Carnacina's La Grand Cucina Internationale, 1968 New York. 

[4] Adapted from Madeleine Pelner Cosman's Fabulous Feats, Medieval Cookery and Ceremony, 1976 New York. 

[5] Adapted from Madeleine Pelner Cosman's Fabulous Feats, Medieval Cookery and Ceremony, 1976 New York. 

[6] Quince conserves are available here: https://www.google.com/?gws_rd=ssl#q=quince+conserves&safe=off&tbm=shop

Edited March 8, 2015 by AC Benus

[Irritable1]

This is incredible, AC.

[Timothy M.]

This is incredible, AC.

 

I agree - but not something to be read on an empty stomach.

[AC Benus]

To all you loyal readers so far, I know I have strung you along on the romance part of the book, but with the next suite of three chapters, a breakthrough is about to occur. By the end of chapter 21 I hope you will all agree that it has all been worth the wait. Thanks to all of you for continuing to read this book. Kisses for each and everyone of you MUAHHH! 

[Puppilull]

Worth the wait? What wait? There's so much going on my head is slightly spinning. But I'm thoroughly enjoying the ride!

[AC Benus]

Worth the wait? What wait? There's so much going on my head is slightly spinning. But I'm thoroughly enjoying the ride!

Thank you for your encouragement! Emeric and Silviu will visit the Well in the Woods next...and there will be a surprise visitor there as well

[Timothy M.]

Emeric and Silviu will visit the Well in the Woods next...and there will be a surprise visitor there as well

 

ohhh, spoilers

[EagleIsaac]

Buddy came over and convinced me to go out to the bar with him tonight. Straight bar. It's like sending a kid into a candy store where you can't open the display cases.

 

Never mentioned in my reviews how much I like Michaels parents. He's lucky to have such supportive and perceptive people around him.

[Irritable1]

You know we actually only have the vampire couple's word of them being real wampires. They could just as easily be shamsters who drugged Em and did weird ritual-like stuff to him to scare him.

 

I've meant to answer this one because I think it's in the same realm as the witchcraft. I don't know if you read the article about some guy who murdered a homeless man and then drank his blood. He believed he was a vampire. It was somewhere on the US West Coast, I'm pretty sure.

 

So... they could be wrong about being vampires in that it's not actually true that they're immortal or need to be killed with a stake through the heart or gain strength from drinking blood. But they could be quite evil and horrible, using the folklore and literary background as a guide. I mean, I do think drugging someone, tying him down, and having sex on top of him, is pretty vile... Is that what you meant, Tim? 

 

Edit: 

 

 

Buddy came over and convinced me to go out to the bar with him tonight. Straight bar. It's like sending a kid into a candy store where you can't open the display cases.

 

Never mentioned in my reviews how much I like Michaels parents. He's lucky to have such supportive and perceptive people around him.

 

Wrong forum, hon! we're Gothic historical fiction in here.

Edited March 14, 2015 by Irritable1

[Timothy M.]

Never mentioned in my reviews how much I like Michaels parents. He's lucky to have such supportive and perceptive people around him.

 

You're in the wrong forum, lol.     But I strongly recommend reading Bound & Bound too.

[Timothy M.]

So... they could be wrong about being vampires in that it's not actually true that they're immortal or need to be killed with a stake through the heart or gain strength from drinking blood. But they could be quite evil and horrible, using the folklore and literary background as a guide. I mean, I do think drugging someone, tying him down, and having sex on top of him, is pretty vile... Is that what you meant, Tim? 

 

Yeah, that's exactly what I meant, Irri. Most of what Em experiences with those two after they captured him could be explained by being drugged and the whole set-up taking place in Romania. I'm not saying they couldn't be real vampires, just that there is no hard evidence. And I'm not sure Em's special sense played a role here either.

Well, all wil be revealed in due time.

[EagleIsaac]

Dang. Ok..those tequila shots were a bad idea I guess. Lol

[Timothy M.]

Dang. Ok..those tequila shots were a bad idea I guess. Lol

 

well, they might heigthen the impact of the first scene of ch 1 https://www.gayauthors.org/story/ac-benus/boundboundthecurseandthecaptives/1

[Irritable1]

Yeah, that's exactly what I meant, Irri. Most of what Em experiences with those two after they captured him could be explained by being drugged and the whole set-up taking place in Romania. 

 

I have known Romanians who would object strongly to your casual characterization of their country as a place where you go out drinking and wake up tied to the floor with two would-be vampires boinking on top of you. I really think that's more of a Western phenomenon. We gave the world Anne Rice and Twilight, after all.

 

 

 

And I'm not sure Em's special sense played a role here either.

 

But he cried out for Silviu, and Silviu heard him! Or do you mean that was just about the amulet?