I made a change to the menu. It's not so much for financial reasons, although the change will be easier on the budget. Mostly it's because it sounds tasty and I think fits the menu better
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I personally love spelt pottage and served fenea caseata at the Barbarian Edges of Rome feast last year because I loved it and my kids liked it, but it wasn't that well-received. The herbed biscuits I'm sure will be a bigger hit.
It's one of those consistency things. Most Americans do not eat gloop/pottage or gloop/pottage is only for breakfast or dessert. Unless you're feeding a lot of Italians who have a strong fondness for polenta, it doesn't seem to go over well. This is a major departure from medieval food since so much of their diet was grain pottage. Adding cheese and making sure it was salty enough helped, but most people still didn't eat more than a bite or two. I've served both fenea caseata and frumenty, which were both rich and delicious IMO, but people just didn't eat much of them.
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