Most people, attempting a 17th century recipe for the first time, might wait until they actually had all the ingredients on hand and, also, maybe... daylight.

I have no idea is this is something that will continue, but sometimes I'm in the middle of studying something that isn't quite ready for a full article, or when I'm in my kitchen or workshop in the middle of working on something that I wish to share-- well, why not do so? Behold her: A MINOR THOUGHT.