I think that all of us have seen sword fighting in some older swashbuckling movies and had the thought, “I’d like to learn how to do that!” Well now you can do that
For some time now I have been following a group of historical Scholars that are loosely associated under the name HEMA. HEMA stands for Historical European Martial Arts. To help you understand some more about it, here is a link to more information about HEMA
There has been a group around for a long while called Society for Creative Anachronism or SCA. Unlike HEMA is more an attempt at creating the whole experience of life in previous time periods. Many times in SCA, the sword fighting seems to be a combination of old equipment with modern fencing and eastern sword fighting. I don’t have personal experience with SCA, but it sounds fun. Unlike SCA, HEMA just goes back to original documents of swordmasters and attempts to recreate the methods they taught with a focus on really understanding just the martial aspect of things, while the SCA adds in things like weaving and cooking, etc.
My particular interest is Scottish sword fighting. In order to share that love, here is a series of videos that you can follow and learn with.
There will be more of this series posted and add another post. in addition, I will post some other resources. For instance, there is another video series on Scottish Dirk Fighting which I will find and post for you, as well as links to books you could buy and links to the equipment you might need.
You are invited to Put On Your Kilt and attend the Kilt Night at the FREE Old Blind Dogs Concert at Longs Park in Lancaster, PA. August 12, 2018 at 7:30 at the Longs Park Ampitheater! Address US-30 & Harrisburg Pike, Lancaster, PA 17601
This is a Pan-Kilted event! All Kilt wearers are invited!
If you are from Central Pennsylvania, you are probably aware of the Longs Park Concert series. For the last couple of years they have booked a Celtic band. This year they have the great Scottish Traditional band, The Old Blind Dogs!
Celtic Happenings is hosting a Kilt Night at the concert! I will be getting there early and attempting to find a place near the center of the viewing area. Look for me and introduce yourself!
There is food to buy at the Concerts and playgrounds for children in addition there is a lot of space for them to run. This is a family friendly event and is usually really well attended. You will want to bring blankets or lawn chairs to sit on.
Please share this on your social media, also, more importantly tell your friends! In addition, if you have friends that are thinking of buying a kilt, or even starting to wear the kilts they have out in public, this will be a great event to bring them to.
All concerts are rain or shine!
August 12, 2018 at 7:30 at the Longs Park Ampitheater! Address US-30 & Harrisburg Pike, Lancaster, PA 17601
The phone number for the park. (717) 735-8883
Here is a playlist of some of the Old Blind Dogs Music
This is the Second year that I am sponsoring a KiltCon. The folks at Life in A Kilt, came up with this idea last year to celebrate Tartan Day, which is April 6th every year. There are large celebrations all over the country on that day, with the largest in New York City.
(Tartan Day is a remembrance of the Declaration of Arbroath. The declaration was a sent to the Pope declaring the nation of Scotland’s indepence from England.)
I was at the Rose and Shamrock Festival, and met Chris from American Highlander Kilt. I asked him if he would like to vend and he was immediately interested and is planning to be there with an array of Kilts and related gear for sale for those who would like to buy them.
This is going to be an outstanding event! Make sure you put it on your calendar now! It’s not to be missed!
Two weeks ago, I bought a 13+ lb brisket and the ingredients for our annual Pastrami extravaganza.
Here is the recipe that we use. It was on a website, but is no longer there. The website is http://www.fullcircle.com/goodfoodlife . Even though I can’t find the recipe online, I wanted to give credit where it is due.
I found a reprint of it on this website–> http://healthyfoodcn.com/40687.html
“This recipe uses 2 cups of pureed celery, which is a natural source of nitrates.”
5 cups water
2 cups dark beer
2 cups juiced celery (or 1 ½ Tbsp pink salt)
1 ½ cups kosher salt
1 cup packed brown sugar
¼ cup pickling spice
1 6-8lb brisket
In a large, deep roasting pan, pour water, beer, and celery juice. Mix in kosher salt until dissolved. Add sugar and stir until dissolved. Mix in pickling spices. Place brisket on a flat surface and pierce with a sharp pairing knife all over to aid in brine penetration. Add to brine and place a heavy platter on top to weigh it down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Flip brisket and return to brine, weight with platter and cover. Refrigerate for an additional 4 days.
Rinse with cold running water. Wrap with plastic, then foil and refrigerate. Can be removed from brine and stored thusly 2 days ahead.
I did this with the Brisket that I bought and have rinsed it many times and put on a rub of Pickling spice and garlic, set up my grill to indirect and am smoking it.
I have been concerned about my lack of understanding of how word press works. So I have bought some Udemy Courses about web design and am working my way through them so that I can make this a better experience for those of you who log in. Thank you for your patience as I educate myself.
I am very excited about the Rose and Shamrock Festival. I went to a previous Festival of the same name in 2016. It was a great festival, but it was very expensive. My wife was a vendor at that festival and as such we didn’t pay the $35.00 entrance fee. There was free beer, but since I was suffering from vertigo at the time, I didn’t drink much that day. As I said, it was an incredible festival. The best thing was that it was in the heart of Downtown Lancaster, Pa, which is a really cool little city. There is a lot going on downtown in Lancaster. This Festival is one of the cool things. This year, it is FREE! It is going to be a great day. There will be great bands. I will be giving an example of a traditional Robert Burns Supper Address to the Haggis, and then having a Robert Burns/Scottish song sing along. There will be demonstrations of Scottish Country Dancing, which is one of the ancestors of square dancing. There will be all sorts of tutorials, from Bodhran playing to Beginning Irish Dancing.
I hope that you make the time to attend this festival. Most people think of Lancaster County as the Land of the Pennsylvania Dutch. What most don’t know is that there is a strong Scottish, Irish, and Welsh population here from before the Pennsylvania Dutch arrived, and it still is present in the culture and traditions in the county.
A lot of people have asked about my recipe for my Hot Smoked, Whisky Cured Salmon.
So I decided to put the recipe down so that you can try it! Also this will help me next year to remember what I have done!
We have 58 people coming to our Burns Night. The internet says that I should make enough for half again the number of guests. We are doing an appetizer with this Salmon, so I did some simple arithmetic based on 2 oz portions and bought 12 lbs of salmon.
The process for Hot Smoked Salmon is as follows:
Soak the salmon in Whisky. Recipes vary on times for this. I usually let mine go for about two hours
Cure the salmon either in a brine or with a dry cure mixture. I have had good success with a dry brine in the past. This year I am going to try something that I saw online on Bart’s Fish Tales Youtube Channel. He makes a dry cure and then adds some type of alcohol to make a paste and coats the fish with that. I am going to reserve some of the whisky that I soak the fish in and use it for that. How long you cure the fish determines it’s texture. If it is a really thick filet, I would leave in the cure overnight. If you go too long the cure dries the fish out too much. I intend to go for about 4 hours.
Clean off the cure and run under cold water. Let the Fish sit out or in a refrigerator till the surface starts to get a little tacky. This will help make the fish absorb the smoke flavor. The fish is actually ready to eat at this point is actually a type of Gravlax. I usually eat some of it at this time, because I am usually hungry by this time.
Start your smoker on really low heat. I use a weber kettle grill to smoke my salmon. You want the temperature to be around 180
When your salmon and the smoker is ready place the salmon on the grill or a presoaked cedar plank. ( I use some leftover cedar shakes from a repair on my house. You can also line the cedar plank with sliced orange or lemon slices and lay the salmon.)
This doesn’t take long, so pay attention. Let the salmon smoke and pulled between 110 and 120 degrees farenheit.
**Bonus points. You can also make a glaze and apply it when the salmon gets over 100 degrees. I apply it one time while smoking and then right as I am taking it off and then again once it has had time to cool.
Here is the recipe that I have worked out. You can find other recipes online.
12 lbs of Salmon
1 Bottle cheap Whisky. ( There are so many flavor profiles in this recipe that expensive whisky should be saved for drinking with the Salmon)
Between 3 and 3 1/2 lbs of sugar of some kind. I use Succanat, which is a dehydrated sugar cane juice
between 2 to 2 1/2 lbs of salt. I use a raw salt. It is a fine salt, so I go light. If you use a coarse salt you will want to use more salt.
The zest of 6 lemons and 6 oranges.
1/2 cup Star Anise.
1/4 cup Sage.
1/4 cup of Thyme.
1 cup Pickling Spice.
1/2 cup Peppercorns
1 tsp dill.
1 tsp cayenne.
1 tsp celery seed.
1 tsp coriander.
Glaze recipe (Optional)
Juice of 4 oranges or Lemons.
Zest of those lemons or oranges.
I start with Whisky and add Honey and Lemon and the Zest and then keep tasting till it tastes right to me. I have never measured this.
Layer salmon in a container or place into Ziploc bags with enough Whisky to Cover. Let stand for between 1 to 2 hours.
Put Sugar, Salt, and Zest into a large non reactive bowl.
Put all spices into a frying pan and heat them to wake up the spices.
Grind spices and add to Sugar, Salt, and zest. ( I like to mix this up and let it stand for a couple of hours so that the flavors can blend.
Remove Salmon from Whisky reserving some Whisky. Rinse salmon and pat dry.
Take the reserved Whisky and add to the cure to make a paste.
Place about a 1/4 inch of cure in the bottom of a non-reactive container. Lay Salmon on top of cure and cover with more cure. Layer the Salmon till the container is full and then cover with plastic film.
Let sit till the Salmon reaches the desired texture.
Remove from cure and rinse and pat dry. Lay on a rack till tacky layer (pelicule is the technical name for this layer)
Set up smoker for 180 degrees Farenheit. On a grill set up for low indirect heat.
Smoke the meat, glazing at 100 degrees. Glaze again right before removing from heat and then again as it cools.
There are many recipes for sauces for this online. I use a simple Sauce made of Sour Cream, Lemon Juice, Lemon Zest, Dill, and salt and pepper. I Eyeball this and keep tasting till my proportions are right. I would like to use mustard and horseradish in this, but my wife really doesn’t like those ingredients.
If you would like to Listen to some really good Piping before the Superbowl, the society will be holding this Event, at Tellus 360. I think that this might bring some good luck the Eagles, if that is important to you, so I encourage you to attend!
Heading out to my First Burns Night of the season. I have the distinct Privilege to Address the Haggis! I am a little nervous. I have been practicing Addressing the Haggis using Celebrity Voices. Christopher Walken always cracks me up!
Here is the link to the event –>https://www.facebook.com/events/1545852985494125/