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This is where you will find the various artistic creations of the WulfDen Clan. They range from songs to art to recipes. Some are original, some are blatant ripoffs. All, however, are fun.


Songs Recipes
WulfDen Has Much Better Beer Wrens' Greek Mac and Cheese
The Scotsman and the Leprechaun Viktor's Beer Cheese
Beware the Bog Camp Wulfden Chicken al-Tariqi
The Drunken Men of WulfDen

Wulfden Has Much Better Beer

All hail to our man Talon, oh son of Pentwyvern
And although you be Grand Emperor this much you need to learn
Though your parties are all wild and fun with men a hangin' out
At the end of the night we're goin' home 'cause there is still no doubt

Wulf Den has much better beer....
Bum duh duh bum duh duh bum duh duh bum duh duh bum bum bum bum bum.

All hail to the camp DarkYard, with warriors brave and strong
And we love to march and drum for you and sing your fightin' song,
At the end of the day when the East is slain and the armor's all been shed
It's down the hill you bet your codpiece we're a gonna head.

c.

All hail to our Chief Faelchon, so brave and so stern
And ya think that after all these years of bitchin' we'd a learned
That when the lads are liquored up, we prob'ly should not sing
Well kiss our ass cause we're the fools and beer is what we bring

c.

To the spinning head of Kalia whom this year has sure been missed
And I bet if she heard us singin' 'bout her, she would sure be pissed
Well in her absence and Arian's too, we raise our glasses high
If you can hear us this Pennsic night well here's mud in your eye.

c.

All hail to the clan Wulf Den, whose parties sure don't suck
And we hope that when you journey home you get a real good.... sleep
And hail this Pennsic evening which has joined us all as one
Now drink your ale let's have some fun, this evening's just begun.

Wulf Den has much better beer (three, four, 14 part harmony)

Copyright © 1999-2002 RaggleSnax Music and Blackwolf Productions. All rights reserved.

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Beware the Bog Camp Wulfden

Beware the bog camp Wulf Den... for there's a jester who
Is Rabid and he's liquored and he'll get you liquored too
Then he'll talk and talk and talk to you until your head is all screwed up
And you'll find yourself compelled to say "SNAX WILL YOU SHUT UP!"

Beware of Snax
The pint sized drunken fool
For he's claimed the mind of many a man
And he'll get the best of you.

Beware the bog camp Wulf Den... for there's a priestess who
Has magic powers and potions... and a trick up her sleeve or two
Many a man has fallen... thinking that she's such a beaut
But when you're not a lookin'... she'll turn you to a newt.

Beware of Emer
The queen of mystic power
Be captured by her beauty
And be dead within the hour.

Beware the bog camp Wulf Den... for there's a lady who
Is neat, petite, and oh so sweet but don't you be no fool
'Cause She'll curse and swear and tear your hair and beat you till you nearly die
Then leave you by the roadside and mutter but a sigh (*sigh*)

Beware of Wren
The Crown Princess of Pain
Cause she'll kick and bite and scratch and beat you
'Til no life does remain.

Beware the Bog Camp Wulf Den for there's a mixer who
Will tell ya that it's chocolate milk or just some fruity brew
So take a sip or take a gulp it doesn't really matter 'cause
By the end of the evening you're gonna have a buzzzzzzz

Beware of Vidal
Pennsic's King of Booze
Be carefull of his bodas
Or you might just lose your shoes... or boots.

Beware of the Bog Camp Wulf Den for they're a motley crew
Scoundrels, thugs and vagabonds and a criminal or two
By day they are quite pleasant ...but night is right around the bend

Beware of Wulf Den
The Bog Snob camp Royale

Copyright © 1999-2002 RaggleSnax Music and Blackwolf Productions. All rights reserved.

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The Scotsman and the Leprechaun

Now listen to this story
of a Scotsman I once knew
His name was Tavis, big and strong
and dressed in plaid of blue

Now he was broke and down on luck,
for he had spent the day
'A drinkin' whiskey and porter
at the pub down by the bay

Now, having spent the whole weeks' worth
of wages at the bar
He knew he'd better think of something
quickly 'cause not far,

His wife and children waited for him
to bring home some food
And showing up with empty hands
was anything but good.

On his way home he walked along
the road down by the woods
And he came across a little man
who only three foot stood

His curiosity then grew,
for he had once been told
That Leprechauns were 'bout that tall
and owned a pot of gold.

So he walked up to the little man,
and inquired of his size
And he asked him 'bout that pot of gold,
with a twinkle in his eyes

The man said, "Aye, a Leprechaun I am,
but this you see
To get me pot of gold
I first must have my way with thee."

Now thinkin' 'bout this act
had Tavis so very perplexed,
But thinkin' 'bout that pot of gold
had Tavis thinkin' Sex

So dropping to his hands and knees
he cautiously gave way
For the little man to mount him
in that "very special way".

Now, tears filled up in Tavis' eyes
'til he could hardly see,
And he cried "I can't believe
I'm lettin' you do this to me!"

The little man smiled with delight
and said, "Me name is Sean,
And I can't believe me lad
you thought I was a Leprechaun!"

Copyright © 1999-2002 RaggleSnax Music and Blackwolf Productions. All rights reserved.

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The Drunken Men of WulfDen

Year after year we come back here,
We walk these roads so proud.
We drink our beer we spread our cheer,
We beat our drums so loud.

We tell you stories, tell you jokes,
We even sing some songs,
And when you think you've heard enough
That's when the night gets long.

Chorus:
We're the drunken men of WulfDen
A fierce and fightin' crew,
And if you're not afraid of us
Sit down and drink some brew.

Donal hails from we know not where,
But we know he'll skin your hide.
And Bai Xiou Hu will come for you
With pickaxe by his side.

Maim and kill the Claymore will,
Tavis' sword will bring your death
And Snax beguiled will make you smile,
Laughing 'till your final breath.

Chorus

Vidal the man, the mixer man
Will quench you then he'll flee.
Tariq Yazid will then bring mead,
And liquored you will be.

Nicholas and his French kiss
Will heave your lady's chest,
And then Murdock and his big... tent
Will take care of the rest!

Chorus

Valkor's swillin', the ciders chillin'
And we're all drunk off our ass.
The women are pissed, but they'll be missed
When we give them our hall pass.

We're horny, drunk and in bad form
But the night is still so young,
And liquor leads us to believe
That we all are double hung!

Chorus

When Ol' Dad hoarfs and he's a corpse,
We've reached party status at last!
We'll tie his toe to the Tree of Woe,
And kick him as we pass.

We'll party now 'till the witching hour
And well into the night,
And when we think that we can drink
Faelchon comes in at first light...

Ending Chorus

Copyright © 1999-2002 RaggleSnax Music and Blackwolf Productions. All rights reserved.

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Chicken al-Tariqi

Reprinted from Howlings 24 & 25

From Tariq's Kitchen
Greetings all! Many people indicated that they like the Chicken al-Tariqi this year, so I thought I would put in the recipe. It's very simple and results in a tasty bird. This recipe was originally designed for duck, and can be used on any small, whole bird, I would think.

Ingredients:

1. Rinse the bird, cut off the wing tips and empty out any gut sack that may be stuffed inside.   2. Rub the bird inside and out thoroughly with salt.   3. Slash the skin downward from the breastbone in a chevron pattern every ½ inch, being careful to cut only the skin and not the meat.   4. Roast breast side up for 1 ½ to 2 hours in a 375° F oven, or roast over an open flame (you just have to watch it more).   5. Eat up, yum!

From Tariq's Kitchen
Greetings all! And welcome back to Tariq's Kitchen. As you remember, or maybe not, last issue I gave the instructions for Chicken al-Tariqi. How could anyone forget the sauces that went with them? Okay, maybe you did. So here they are! Try making them (or just your favorite) the next time you make Chicken al-Tariqi (so that would be tomorrow, right? Isn't Thursday Chicken al-Tariqi night at your house?) They are much better fresh, but as seen from Pennsic, sauces that were frozen two weeks ahead of time work well also.

Sauce Gauncely or Garlic Sauce
Ingredients:

1. Scald milk in a small saucepan.   2. Add flour and stir.   3. Add garlic, pepper, saffron and salt.   4. Cook for 5 to 10 minutes or until thickened.   5. Strain sauce through a strainer.   6. Pour into a serving bowl and serve hot. Makes ¾ cup.

Strawberry Sauce
Ingredients:

1. Combine strawberries, wine and almond milk in a blender, blending until smooth   2. Pour blended mixture into a saucepan and bring to a boil.   3. Add rice flour and stir until mixture thickens slightly.   4. Add currents, red wine vinegar, butter and spices.   5. Stir over medium heat for about 5 minutes.   6. Serve on up!

Black Sauce for Roasted Capons
Ingredients:

1. Fry the liver(s) up.   2. Grind until smooth in a blender with the bread, vinegar and broth.   3. Pour mixture into a small pot.   4. Add spices and heat to boiling.   5. Stir until thickened.   6. Serve it up! Makes about ½ cup.

Note: all of the above recipes (plus a ton more) can be found in Take A Thousand Eggs or More, Volume 1 by Cindy Renfrow.

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Wren's Greek Mac and Cheese

Ingredients: 1. Preheat oven to 375° F   2. Place flour in large saucepan. Gradually add milk, stirring with whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses, cook three minutes or until cheese melts, stirring frequently. Remove from heat. Stir in macaroni, salt and spinach.   3. Spoon mixture into 2 quart casserole coated with cooking spray. Combine crushed toasts and margarine in small bowl, stir until well blended. Sprinkle over macaroni mixture. Bake at 375° F for 30 minutes or until bubbly.

Yeild: 8 1-cup servings
Note: Doubles, triples and freezes well. Adjust cooking time as needed. I used fontinella cheese in place of fontina. Original recipe used light Velveeta and 1% milk.

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Viktor's Beer Cheese


OLD KENTUCKY BEER CHEESE
By Susan Reigler

The following recipe is taken from Camille Glenn's "The Heritage Of Southern Cooking." According to Glenn, this beer cheese was made in the early part of the twentieth century by a Frankfort, Kentucky, saloonkeeper of German birth. 1. Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and Tabasco. Blend well. 2. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm, spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickel bread, or on crackers. It's delicious with cold, cold beer.

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