Summary: <br> <br><div><img src="http://sagathing.podbean.com/mf/web/9d62gy/Reykjadalur.jpg" style="height: 500px; width: 650px;" alt="Reykjadalur.jpg"></div><br> <br><div> <br> <p class="MsoNormal">In this fun-filled episode, John and Andy offer their<br> judgments on <i>The Saga of the People of<br> Reykjadal and Killer-Skuta</i>. Listen<br> and learn how a leather thong can really improve your spear-throwing<br> distance. It’s true. You’ll also learn about the wonders of hearth<br> bread with butter and be introduced to the BCDM, our newest method for<br> calculating a saga’s body count. It’s an<br> action packed episode with plenty of laughs and some good discussion of history<br> and literature. Those of you who prefer<br> a steady flow of action and laughs will have to forgive us for our scholarly<br> tangents, but those with a genuine interest in saga literature will get what<br> they came here for.</p> <p></p> <br> <br> <br> <p class="MsoNormal">For those interested in the ankyle, we recommend the<br> following:</p> <p></p> <br> <br> <br> <p class="MsoNormal"><a href="http://www.academia.edu/1406260/Throwing_the_Greek_Dory_How_Effective_is_the_Attached_Ankyle_at_Increasing_the_Distance_of_the_Throw">“Throwing<br> the Greek Dory: How Effective is the Attached Ankyle at Increasing the Distance<br> of the Throw”</a></p> <p></p> <br> <br> <br> <p class="MsoNormal">There are a number of videos featuring the use of the<br> ankyle/amentum. We’ve selected the<br> following two as the most reasonable illustrations of the tool.</p> <p></p> <br> <br> <a href="https://www.youtube.com/embed/dRmK_G27JDk" title="">Ankyle for distance</a> </div><br> <div> <br> <br><a href="https://www.youtube.com/embed/HmPSKu6-TMM" title="http://">Slo-mo ankyle</a><br> <br><p class="MsoNormal"><b>As promised, I’m<br> including the recipe for hearth bread that John mentions in Notable Witticism:</b></p> <p><b></b></p> <b></b><br> <br> <br> <p class="MsoPlainText"><b>Thorgeir<br> Butter-Ring’s Bread</b></p> <p><b></b></p> <b></b><br> <br> <br> <p class="MsoPlainText">Ingredients</p> <p></p> <br> <br> <br> <p class="MsoPlainText">3 cups whole wheat or rye flour</p> <p></p> <br> <br> <br> <p class="MsoPlainText">2 cups white or all-purpose flour</p> <p></p> <br> <br> <br> <p class="MsoPlainText">3/4 cup steel-cut or rolled oats </p> <p></p> <br> <br> <br> <p class="MsoPlainText">1 tsp. salt</p> <p></p> <br> <br> <br> <p class="MsoPlainText">1 tsp. baking soda</p> <p></p> <br> <br> <br> <p class="MsoPlainText">2 cups water</p> <p></p> <br> <br> <br> <p class="MsoPlainText"></p> <p> </p> <b style="font-size: 10pt;">Items Needed</b><br> <br> <br> <p class="MsoPlainText">Baking Stone</p> <p></p> <br> <br> <br> <p class="MsoPlainText">Large Bowl</p> <p></p> <br> <br> <br> <p class="MsoPlainText">Wooden Spoon</p> <p></p> <br> <br> <br> <p class="MsoPlainText">Oven (I mean, go ahead and hearth-bake the bread if you<br> want to be a stickler for accuracy).</p> <p></p> <br> <br> <br> <p class="MsoPlainText"></p> <p> </p> <b style="font-size: 10pt;">Instructions</b><br> <br> <br> <p class="MsoPlainText">Mix together both kinds of flour, the oats, the salt, and<br> the baking soda in a large bowl.</p> <p></p> <br> <br> <br> <p class="MsoPlainText">Gradually add water while stirring with a wooden spoon<br> until it is stiff and difficult to stir further. NOTE: do not use an automatic<br> mixer for this step. Seriously, how many 10th century Icelanders do you think<br> had a KitchenAid?</p> <p></p> <br> <br> <br> <p class="MsoPlainText">On a lightly floured surface, knead the dough (you may<br> want to wet or flour your hands for this step). Stop when dough is malleable<br> and thoroughly integrated.</p> <p></p> <br> <br> <br> <p class="MsoPlainText">Form the dough into a round or oval shape on a baking<br> stone and plac</p> </div>
