"Cheryl"
> My brother and his wife took me and my sister's kids to dinner tonight.
> First course tomato bisque. Not bad and I managed to not dribble it all >
> over myself. Second course was some crusty garlic bread, just perfect to
> soak up some more of the bisque. Then came the main course, a half of a >
> roasted chicken dropped onto my plate. So tender and juicy that the flesh
> came of the bones with my fingers with no effort. Another meat course >
> dropped on my plate, a small sparerib, again juicy and tender and falling
> > off the bones. The vegetable course came, a potato wedge seasoned to
> perfection. The servant cleared our plates and the desert came, a pastry
> > with an apple filling.
>
> The lighting was low, the music boomed and the entertainment was
> outstanding. Any guesses yet? Yep, Medieval Times.

Potatoes at a Medieval meal? Or spareribs for that matter. No matter, you
ate what was good and they would have too had it been available. At ours
they often serve corn polenta when of course Medieval polenta would have
been wheat or barley or somesuch.