Filmscoring, screenwriting, and ancient history, OH MY

blueberry pie

THIS IS A BLUEBERRY PIE MADE WITH A CRUST OF BUTTERED OATS AND A FILLING OF BLUEBERRIES, GROUND ALMONDS, AND SPICES SUCH AS CINNAMON, CLOVES, AND NUTMEG.

It was so good.

 

Yeah, so those are the things that have been fascinating me lately. First I got SERIOUSLY INTO SCORING FILMS. I took in a class. I re-scored a few scenes. 

Then I got tangentially inspired to write a screenplay, so I did that too. 

Then I read 100 Million Years of Food and got inspired to join the SCA.  FOR MY HEALTH.

To say a little bit more about this, the premise of 100 Million Years of Food is that we should be eating what our ancestors ate five hundred years ago. For me, that means western Europe, which, conveniently, is well-celebrated and expressed through cookbooks such as Pleyn Delit as well as Ren Faires and SCA activities.

And what did I learn about Scottish food (my family tree is squarely Scottish, with 700 years of shepherds roaming about Scotland before they crossed over to eastern Canada and then filtered through the USA)?

I learned, oats and barley instead of wheat flour. I learned berries, nuts, mushrooms, cinnamon, clove, ginger, garlic, and pepper for spices. I learned leafy greens such as sorrel, spinach, and chickweed along with herbs and aromatics such as onions and garlic. And I learned about pottage, which is delicious.

I’m only a few days into this “medieval Scottish” diet, and I can’t speak to its health effects one way or another. BUT! I can say that THIS FOOD IS DELICIOUS. So, selfishly, I’m hoping that it works wonders for me because it is both tantalizing and it tickles my nerd brain.