Odds and ends: weekends in Mynydd Gwyn, blue dyes, Lord's sauce and

Robert and I are trekking to Mynydd Gwyn w/ Alaric and Nerissa this weekend.  We have our travel plan ok, but I'm a bit sketchy on the details of activities other than fighting.

MG folk: Should I bring my bodice and skirt to work on?
is there space to do crafty stuff?
Is it in medieval clothes all day, or just for feast? do we need feastgear?
Is there a Christmassy theme?
Where are we going anyway?? Help!
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So sandra_sk 's and other commenters' wisdom prevails - I'll keep the blue bodice and skirt blue, and just live with it.
My next(!) Tudor-ish outfit will be murrey.

My (truthfully small) grump with Drea Leed's article about colours wasn't that she used illustrations, but that the illustrations were by a Flemish painter, of Flemish peasants, doing Flemish peasanty things, and she was discussing Elizabethan clothing.

Unfortunately, Elizabethan sometimes becomes shorthand for 'any 16th century culture', which I'm (increasingly) realizing isn't accurate.

It's like illustrating the hunting practices of lions while showing a picture of cheetahs hunting. Well, they're both big cats, and they both live in Africa, and chase the same kind of prey, right? Well, yes...and if you didn't know what a lion looked like, learning about cheetahs would be fine. But we do know what lions look like, and have pictures of them hunting.

And Drea is an expert on lions hu...I mean, on Elizabethan costume, and knows the difference between English and Flemish people. And lots of people refer to her site. So why not illustrate her article w/ pics of English subjects? It's not like there's a shortage...

However, wanting citations for her statements is a bigger question.
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Recipe for Lorde's sawce, as requested - available online from a couple of different period cooking sources:

 

From the Danish/Icelandic Manuscript:

How to make a sauce for lords and how many days it keeps. Take cloves, and nutmeg, cardamom, pepper, cinnamon, that is canel, and ginger, an equal weight of each, but the cinnamon should be as much as all the other spices, and also fried bread twice as much as all the rest. Crush it all together, and grind with strong vinegar and put into a cask. This is lord's sauce and is good for six months.

How to make use of the above sauce. When you want to use some of it, then boil it well in a pan on hot embers without flame. And take a steak of hart or deer, well larded, and cut into thick slices. And when the sauce is cold, then place the game in it with a little salt and it can be kept there for three weeks. In this way one can preserve steaks of hart, geese and ducks, if cut thick. This is the best sauce that the lords have.