Classic linen pillow cover

It's not so bad-I finished linen pillow cover. It's laced only one side.
I weaved linen ribbon lace using tablet weaving technique, made holes using the awl ( I left them unfinished) and pull lace through textile.
This pillow is quite simply but finishing works took me a while. Now time is the precious thing for me. My little son is unbelievably absorbing person :)

Works still in progress...

First unfinished thing is embroidered cushion cover.
Second is reconstruction of small 15th century purse from Germany with silk decorating seam and strings finished with glass (?) beads.

First step (fly) of my eagle

Here is my own version of the printed eagle from a post below. The composition of whole patern is based on traditional Bizantine textiles with eagles, lions, gryphons and other mithological animals and creatures in circles.

New month-new idea

I saw this example of medieval printed textile and... I fell in love! I must try to adapt those stamped/printed eagles to embroidered ones. They have extremely modern form, just like trademarks today.
So it will be another cushion...

Looking for linen cloth...

I spent a lot of time looking for linen cloth with classic pattern known from late medieval german illustrations. I found one, produced here in Austria by company named Gollner. This is a traditional kitchen towel, 60x60 cm, big enough to made a pillow cover by sewing up two towels together.

Small experiment in kitchen-medieval tart

Pogoda za oknem nie moze sie zdecydowac-raz jesien, raz wiosna wiec siedze sobie w domku i studiuje ksiazki kucharskie. Tak sie sklada, ze mam od pewnego czasu "melodie" na tarty. Idac wiec za ciosem stwierdzilam, ze moznaby bylo poeksperymentowac z paroma orginalnymi przepisami na tarty.
Pierwszy raz zabralam sie za robienie "tarty z wieczkiem". Od strony technicznej wyglada to tak, ze zaczynamy od podpieczenia najpierw miseczki z ciasta tzw. "coffin" (urocze slowko) a pozniej wypelnienia jej nadzieniem, przykrycia wieczkiem z surowego ciasta i ponownego podpieczenia. Przy tej technice wypieku wazne jest odpowiednie nasaczenie nadzienia-w pierwszej tarcie bylo to jajko, w drugiej mieszanka wina i bulionu. Baza dla obu nadzien bylo mieso-gotowana szynka oraz gotowany kurczak i swinski tluszcz. Przyprawy to juz standartowo dla kuchni sredniowiecznej: kubeba, kwiat muszkatolowy (ang.: mace), imbir oraz gozdziki.

My experiment-first tart (pork, chicken and fruit tart) based on this recipe: http://www.godecookery.com/mtrans/mtrans39.htm
Second is inspired by:
http://www.godecookery.com/mtrans/mtrans24.htm

Late medieval cushion project-part 2

... and after a month I finished embroidery!
Now, I must find a fine red woolen cloth for back section of cushion, sew it up together with embroidered panel and finish stitches using tablet-weaving technique.