[MR] Spring Coronation & ACCEPS!!

[Arnold Pattee]

"For Field Space reservations, please contact Master ArnBiorn at apatee1 at cox
(dot) net"

The e-mail address would actually be apattee1 [at] cox.net.

Thanks, 
Baron ArnBiorn Bassi Dansson, OP 
Kingdom of Atlantia, Barony of Marinus 

_____________________________________________
From: atlantia-bounces at seahorse.atlantia.sca.org
[mailto:atlantia-bounces at seahorse.atlantia.sca.org] On Behalf Of Rhiannon
Morgaine
Sent: Tuesday, March 26, 2013 1:26 PM
To: atlantia at atlantia.sca.org
Subject: [MR] Spring Coronation & ACCEPS!!

Greetings to the Populace of Atlantia and the Known World from Lady Rhiannon
Morgaine, Event Steward for Atlantia's Spring Coronation!!

As the time comes closer for us to thank our beloved Tzar and Tsaritsa for Their
service to fair Atlanta, I would like to encourage one and all to attend the
Coronation of Amos and Ysabella!!

For questions regarding Site Registration, please contact Dame Hrothny at
online2much (at) cox (dot) net or use the convenience of ACCEPS preregistration
- ACCEPS closes for this event on Friday, March 29th!!!

There are activities planned for all-comers - including Fighting, Arts and
Sciences, and Children's Activities!!

We will be gathering at Pipsico Boy Scout Reservation in lovely Spring Grove, VA
and we from the Barony of Marinus are honored to be your hosts!

Feast promises to be a treat, prepared by the lovely Lady Magdalena Sanguigni.
The feast menu is listed at the end of this email. For questions or concerns,
please contact her at benegesserit (at) Lairhaven (dot) com

For Field Space reservations, please contact Master Arnbiorn at apatee1 at cox
(dot) net

For questions regarding Merchanting, please contact Lady Catalina (at)
spanishbutt at yahoo.com

As always, I may be contacted at lady (dot) rhiannon (dot) morgaine (at) gmail
(dot) com or via telephone at (757) 535-8425

Please come visit the website at
http://atlantianspringcoronation.yolasite.com/

The feast menu is as follows:

First Course
Fresh Sourdough Bread/ Fresh Butter
Salat of Herbs
Rapes in potage
Conserve of oranges
 Second Course
Douce Ame- Chicken in cream and pine nut sauce
Funges- Mushrooms and Leeks
Armoured Turnips- Turnips in cheese

Third Course
Roast Beef with 3 Sauces
Mustard, Cameline, and Savory Toasted Cheese Spinach Tartes Fresh Vegetables to
Compliment the Sauces

Fourth Course
Tartes of Strawberries
Wafers with Marzipan Flowers
Payn Ragoun- nut candy

Drinks-
Small Mead
Pear Mead (non-alcoholic)
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