Firepit
For some reason cooking at event is one of the things that really excites me about the SCA. The potential of creating an authentic experience of the middle ages with food just does it for me. That and I'm supposed to cook a feast in November (2006) and I won't have an on-site kitchen. Somehow the idea of serving spit-roasted venison with furmenty cooked in a cauldron over an open fire really makes me happy.


