Jasmine Rice Pudding

Rice pudding served in a paper bowl

1 C. Jasmine Rice
1.5 C. Water
1.5 C. Half-and-Half
2 Tbsp. Butter
1/4 C. Sugar
2 Tsp. Cinnamon + Additional to sprinkle over
Pinch of salt

1. Bring water up to a boil, then add rice. Lower to a simmer and cover for 15 minutes or until fully cooked.
2. Remove rice from heat. Add butter, half-and-half, sugar, cinnamon and salt. Stir to combine.
3. Place rice mixture back on stove at low temp, cover, and let cook for 5-7 minutes further.
4. Remove from heat, stir once more, and split between dishes. Sprinkle cinnamon on top for a bit more color/flavor.
5. Serve, store, or enjoy!

Trans 101 Live Class

Earlier today, I had 10 folks attend the online version of Trans 101 for the SCA. Before the class started, I let everyone know that I’d be recording it — flaws, silly, and all –, and then uploading it to YouTube for folks to watch later so anyone who watches could hear the questions being asked, as well as the responses. It was a good class with a good crew. I’ll be doing it again next month, though letting the folks from RUM know when.

Anyways, have a video:

Rus Pants!

I figured that since I’m wearing a shiny hat these days (territorial baron), I should probably look at upgrading my kit somewhat. Around Christmas, I bought myself a couple pairs of Rus pants with the intention of including them in my kit rotation. The problem? The calves on them are about 1″ too small to go around mine. They’ll fit someone else better, and will basically end up being donated to gold key (loaner garb) for my Barony since I can’t wear them comfortably.

So, what’s a Rus Viking to do?

Make them myself! As one does.

I used this post as my guide, which is a smaller version of a link/photo that Countess Gwyn linked me to a couple months ago.

If you’ve never done a project with me, I’m all about efficiency while making things look good. I figured that I could try to make a pair of pants (first time EVER) and make a pattern that’s easy enough for me (and others who have less experience sewing) to replicate. So, here we are.

3 Yards of your Choice of Fabric (I used 52″ 100% linen for these)
3 Yards of Rope/Paracord
Measuring implement of your choice (I used a yardstick)
Sewing Machine or Needle and Thread (Use the zig-zag stitch if using a machine to help prevent fraying)
Scissors (the fabric ones, not the paper ones)


1. Pre-wash your fabric on hot. Dry it on hot. Seriously. Then, iron it. It’ll make measuring and cutting that much easier.

2. Once you’ve prepped your fabric, lay it out on a large flat surface. What I typically do is measure out 36″ (1 yard) on each side of the selvedge edge (the side that’s already “finished”) from the top of the fabric, then fold the fabric where that crease is created.

3. Cut the fabric at the crease and below the previously cut edge to create 3 pieces of fabric that should each be 36″ x the width of the fabric. Put two aside for right now. You’ll need them later.

4. With the remaining 36″ piece, measure 16″ from one of the cut edges and draw a line across. Cut on this line, then set aside the other 20″ piece for another project. On the 16″ piece, fold it so that the two selvedge edges are touching, then cut along the crease. Set the two pieces aside for now.


5. Take each of the remaining 36″ pieces and fold each in half, matching the selvedge edges. On each piece, on the bottom cut side near the crease, create a mark 12.5″ from the crease. Then, on the selvedge edge, create a mark 12″ from the bottom. Connect the two marks, then cut on that line to create what will end up being your blousing.

6. Once the two 36″ pieces are trimmed down, attach one of the 24″ sides to the matching side from the other piece and sew together. Leave the other set of 24″ sides open for right now.

7. Take the two 16″ x 26″ pieces and attach, then sew them to the bottom of each of the previous pieces. Finish the bottom edges on these before you sew the tube together.  These will become your lower leg pieces.

8. Continue up the angled edge to the bottom of the 24″ side, and pause here. Your pants should look like this (cat not included):

9. At this point, you can finish this one of two ways:

  • Leave the edge as-is and put down the rope/drawstring, then sew the drawstring into its “envelope”
  • Sew down a small edge to place the cut edge inside the “envelope” for the drawstring, then put down the drawstring and create the “envelope” around it

My personal choice is the second one, which I’ll be doing for this pair of pants and others. It takes a bit longer, but the end result looks a bit more polished.

What results is a large pair of pants that will fit just about anyone and also gives one enough space so they can wear hidden leg armor if they are a rattan or rapier fighter. Paired with a pair of leg wraps, this will make for a fetching ensemble that’s just a bit more period-looking.

I plan on making a video when I do these next time from start to finish to give folks a better idea of my process because I realize that how I explained it may be a bit confusing.

Why Aren’t You A Peer Yet?

Several friends of mine have posted this article by Master Cormac Mor out in Caid about the question of “Why aren’t you a Peer yet?”

I posted my thoughts to my Facebook account with the aforementioned link to Master Cormac’s article:

Also, please stop asking people why they haven’t received X award.

If you believe that they should be recognized by the Crown, send in an award recommendation.

I can tell you that I submit my own recommendations at least once a month, if not more frequently, because I want to see folks around me be recognized. It gives me great joy when the Crown recognizes someone that I’ve put in because they see the same merits I do (plus it’s incredible seeing the looks of awe and appreciation on the recipients’ faces). Even better when, as a scribe, I’m offered the opportunity to do that person’s scroll.

This is, outside of simply being a welcoming presence, one of the most direct ways of “being the change” in the SCA.

~ ~ ~ ~ ~
If you’re in the Midrealm and want/need assistance learning the new recommendation system, please don’t hesitate to ask. My inbox is generally open, and I’m willing to walk folks through how to do it.

While we’re at it, I have a special feeling of contempt for people who say that you shouldn’t strive to become Peer-like or work towards becoming a member of a Peerage. That means (in my opinion) being honest, kind, steadfast in your convictions, willing to learn, willing to apologize, and helping out how you can *to the best of your ability*.

I’m not a Peer. Don’t know if I’ll ever be recognized as one (that’s up to the Crown), but what I can tell you is that I do try to live my life in the best way possible according to my personal Code.

I’m also a protege and a student. It is no secret that I aspire to be a Pelican; my calling is service and making the SCA a welcoming and open place regardless of my desire to increase my fighting prowess. And I have some lofty dream of someday becoming a Laurel in leatherworking and/or historical queer studies. But that’s me.

Midrealm Strong

Last year, when I started on my journey towards better health, I did it with two ideas: #BuildABetterTiger and #MidrealmStrong.

The first being just getting myself in a better space health-wise.
The second being that by making myself stronger and improving my endurance, I would, in turn, contribute to making the Midrealm Army stronger.

I wanted a shirt that would help motivate me towards that.

So, I partnered with Kraken Press Company to create the Midrealm Strong shirts. He’ll have a sample at his booth at Val Day and will be taking pre-orders for them, or you can purchase one from his website:

Braised Short Rib Tacos

If you know me, you know I like a good taco. While I typically stick to avocado, chicken, steak, or ground beef, I sometimes want something a little more fancy to hit my palate. I’m also a huge fan of such shows as Ugly Delicious and Salt, Fat, Acid, Heat that show how relatable and easy it is to make gourmet-style food at home. Just follow your palate.

Short Ribs
3 lbs boneless short ribs
1 Cup Worcestershire Sauce
1/2 Cup Golden Syrup
1/4 Cup Minced Garlic
Salt to Taste
Pepper to Taste
Aleppo Pepper to Taste (Optional)

Spicy Lime Slaw
14 oz Bag of Dole Traditional Cole Slaw (Shredded Cabbage and Carrots)
1/4 Large or 1 Small Red onion, thinly sliced
1/3 Cup Mayo (Honestly, I use store brand from Aldi or Meijer — I find it tastes just as good as Hellmann’s at a portion of the price.)
Juice of 2 Limes
3 Tbsp Pico Fruta Spice Mix

Other Ingredients
Your Choice of Tortillas (I used Mission Super Soft Tortillas)
Your Choice of Cheese (I used Shredded Pepper Jack, but I believe that Cotija or Quesadilla would work well, too)


  1.  Preheat your oven for 250* F.
  2. In a small bowl, combine Worcestershire sauce, golden syrup, minced garlic, salt, pepper, and Aleppo pepper, stirring thoroughly to blend all ingredients together.
  3. In a shallow pan, place short ribs. Coat short ribs with marinade/braising sauce, then cover pan with aluminum foil. Place pan in oven and set timer for 2 hours.
  4. While the short ribs are cooking, prepare your slaw.
  5. To prepare the slaw, first quarter your onion, then slice it into thin pieces.
  6. In a medium-sized bowl, combine cole slaw base and sliced onion, then set aside.
  7. In a small bowl, whisk together mayo, lime juice, and Pico Fruita spice until smooth.
  8. Combine cole slaw base, onion, and dressing, then cover and refrigerate.
  9. Once short ribs are done, break them down in the braising liquid so that they are shredded.
  10. Remove slaw from refrigerator and toss together to blend once more.
  11. Heat your tortillas on both sides, fill with short ribs, then slaw, then cheese of your choice.
  12. Serve, eat, and enjoy.


Sometimes, I do really stupid things because my mind is racing 100 miles per hour and I’m multi-tasking.

Tonight’s faux pas? Rendering my portfolio website, Flying Tiger Designs, unusable for the moment. Oops. Guess I’m truly making it a portfolio site with a “best of” showing from shoots that I do.

So, suffice to say, I’m working on resetting that site now. Look for it to be updated by the end of the month.

Fighting Inspirations

As you probably know from my various rantings, ravings, and ramblings here, I’m FtM transgender. I lived a good bulk of my life identifying as female and, despite identifying as male/masculine for a while, I still advocate for and understand the challenges of people who identify as female.

I also find it incredibly inspirational when there are badass female fighters who are highlighted in the SCA. Especially for heavy combat.

I’m lucky in that I personally know several female Knights and Masters of Defense in my Kingdom.

Our Queen currently has an all-female Shieldmaiden cadre of champions who stand with her in court and participate in battle with her, as well.

In fact, my most memorable thing from Pennsic this year was standing on the middle bridge waiting to advance with my unit as part of the shield wall, and looking to my right and seeing Her Majesty, the Dread Queen Katherine, take the field with her unit of heavy authorized shield maidens two bridges down from me. Knowing the ferocity of each fighter out there, that was a glorious thing. It was also incredible to have my girlfriend, Baronessa Petrona, on the shield wall with me. Like our Queen, she had authorized in heavy to take the field at Pennsic.

But, the point is, that representation matters. Especially in a game that is dominated by men, it’s always amazing to me to see any female-identified person match them and be their equal. Even more so for the young girls who are looking for their place in the world.

This hits me hard because I was, at one point, a little girl looking for their place in the world. I grew up in the era of Xena and Gabrielle, of watching old episodes of Wonder Woman, of playing Tomb Raider. All of these examples of strong, powerful female warriors. And I loved swords. Okay, any weapon, really, but really, really loved pointy-stabbies. I don’t think joining the SCA would have changed my desire to transition, but I have to admit that seeing such incredible living legends such as Countess Sir Fern and Duchess Sir Elina would have gestalted me into heavy fighting a lot sooner. They still serve as inspiration when I have moments of imposter syndrome, too. If they could put the time, energy, and effort in, so can I.

I’m hoping that these people serve as inspiration for the next generation of female fighters. That their stories and experiences perpetuate the magic that is embedded in the fabric of the Dream we weave. That we have a new generation of female SCAdians who know that they have an equal place at the table for whatever interests suit their fancy.

Sternfeld Shenanigans

As I mentioned in the last post, Monday and Tuesday of this week were spent assisting with various Simple Day Feast prep items. While I’m technically writing this on Friday morning, it won’t post until the wee hours of Sunday morning so that people have a chance to enjoy their dinner at Simple Day before seeing where parts of their dinner came from.

That said, if you are any bit squeamish or bothered by dead animals, this is not the post for you.


Monday morning, after I got off work at 6 CDT, I rolled out to Abbott Johan’s house in the Barony of Sternfeld since it was Duck Day. When I got there, he and Liadan were already elbow deep in duck processing since they had started in the wee hours of the morning. After plucking one of the ducks sufficiently, we removed the innards from it, then bagged it and put it in the freezer to hold until we left. From there, there was one duck left to process, so I got to watch Johan kill it, the work on it.

Killing the duck was, in my opinion, done in one of the most humane ways possible. Instead of shooting it or slicing its neck open, Johan grabbed the duck from its cage by its feet, then grabbed a length of 1/2″ round stock. The duck’s head was laid down on the ground, the round stock resting on its neck, and Johan stepped on the metal rod to hold it in place. A tug up to break the neck, and the duck died. We let the nerve endings fire out the last few flaps of the wings, and then I set to first removing the down for feathers to be made into pillows by a barony member, and, then removing the pin feathers.

As I’ve mentioned several times before, I really love the concept of “farm to table” and knowing where one’s food comes from, so it was a fantastic opportunity for me to directly take part in preparing the ducks for this weekend’s feast. While Liadan and I were working on the ducks, we talked with Johan about meat processing in period for us in the SCA, guilds in period and the agreements — spoken and unspoken — between them, and a bit about animal husbandry (drakes are ruthless when it comes to mating; they essentially rape their mates — that’s why the duck below has a patch of feathers missing).

After processing the ducks as best we could (and getting assaulted by flies in the process, Liadan and I left Johan’s and headed back across town to her house by way of a couple grocery stores to pick up more items that we’d need. At some point, we started working on various things. I shelled 14 lbs. of shrimp. At some point, Master Llewellyn (Llew) and Tualaith came over to help, so we did all the things then, including cooking the shrimp and lobster tails in a fair amount of butter.

We got to a stopping point in our work and went over to a local Asian restaurant for food. I ordered crab rangoons and some sort of pork noodle dish that was very tasty and ate. Then, I started falling asleep at the table despite my best intentions and efforts to stay awake. It was a rather long day for me since I’d been up well over 24 hours and had done travel and basically 2 shifts’ worth of work between actual work and cooking. At that point, I stumbled upstairs to the room I was staying in, shirked off my clothes, and promptly passed out.


After sleeping who-knows-how-many hours, I woke up, took a shower, and headed down to help with breakfast. Breakfast squared away, we started work on making the liver paté. We clarified 7.5 lbs of butter, and fresh herbs, onions, and garlic were chopped up while I made caramel sauce for later from scratch. Like ya do. Caramel sauce done, I turned my attention to helping with the paté.

…I lost track of how many pounds of livers — both chicken and duck — went into making the paté. Before I started cooking it, though, I cut out the fresh duck livers and cleaned them out from the fibrous muscle and gristle that surrounds them. And did so gleefully. I’m weird, I know. At some point, Johan showed up with more ducks for feast, and assisted with clearing out the store bought ones of their offal packets, then headed out not too long after. Livers separated and clean, I turned to helping cook down the aromatics in some of the melted, clarified butter. Aromatics cooked down, the livers were next.

Once the livers and aromatics were all cooked down, they were combined together and cooled. Add a bit of brandy, then blend them together into a puree with 7.5 MORE pounds of butter that were chilled and chunked. Did I mention that there’s a ton of butter? There is. And the paté was delicious right out of the food processor. I can only imagine that a couple of days hanging out in the fridge made it even better!

After finishing the paté, we basically got to a stopping point until the rest of the crew came over to help. So, we had caramel sundaes.

Our crew came over, and I was put to work taking a small torch to the ducks we’d butchered the previous day to remove some more of the lingering feathers outside while folks worked inside on making gluten free bread products and bread crumbs for another recipe.

Then, more caramel sundaes, caramel coffee, and socializing with the group that was over, including an impromptu bardic session.

Once it got to a reasonable hour, I wandered upstairs to pass out early (for me) since I’d be driving back home the next day.

Ultimately, while the work was exhausting (and my sleep cycle is still suffering for it), it was an incredible experience to be part of Sternfeld’s cooking team. There is a ridiculous amount of heart, soul, and love that went into Simple Day’s feast, and I’m hoping that each person who sat and ate felt that as they were taking part in the meal.