We feasted at our usual dinner time last evening and decided–since we’d already had a slice of pie for mid-afternoon snack–that dessert pie could wait for breakfast. I even brewed up a mocha pot of freshly ground beans for the occasion. Delicious. Mr. Big Food has the turkey carcass in the pot simmering away. First
Happy Thanksgiving, all! Who is thankful we don’t have to catch our turkeys? Hope everyone has just exactly the sort of day you’re hoping for! More of Grandma Moses’s work here.
From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Berthe E. Herter (1960/1970) BULL COOK’S TOM AND JERRY “In 1821 in England, Pierce Egan wrote the book, Life of London, or Days and Nights of Jerry Hawthorne and His Elegant Friend, Corinthian Tom. The book was about the rather wild
Not long ago I posted a handful of recipes that called for leftover turkey. I am swamped today–I mean seriously in over my head. So I’m just going to compile the links and make a list of those, and some chicken wing recipes. BIG Recipe: Leftover Turkey Gumbo Recipe: Leftover Baked Turkey Roll Recipe: Gumbo
Yes, indeed, Dear Readers–it’s time once again for our annual mini-rant about why I don’t like the term, “Black Friday.” [Minor edits form original] “Black Friday” Thoughts: Part 1 Originally published on November 24, 2011 These two short essays are from Lines of a Layman: T)he Golden Rule in Every Day Living. The author is a guy named
I know everyone is ready to be in a festive mood, but I couldn’t resist re-posting this from 10 years ago. I hate the phrase “Black Friday.” Later today I will devote some time to its origin and long-abandoned alternatives. Are you starting to prep for the weekend yet? Mr. Big Food moved the turkey
I wonder if I could ask for your opinions on an idea. As you know, I’ve been promoting a new multi-author blog, The Old Books Blog. I was prompted to start this because of something that happened a few weeks ago on Gab. Yes. I know. But the trick to Gab is finding well-managed groups
Linus van Pelt: In the year 1621, the Pilgrims held their first Thanksgiving feast. They invited the great Indian chief Massasoit, who brought ninety of his brave Indians and a great abundance of food. Governor William Bradford and Captain Miles Standish were honored guests. Elder William Brewster, who was a minister, said a prayer that
CIDER From Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Among the early New England farmers, cider, cider brandy, beer and rum were popular beverages. The Dutch were partial to beer, and after landing on the shores of the New World, they lost little time in establishing breweries in New York and
We read through one of my favorites, Being a Boy (1877) by Charles Dudley Warner, a few years ago. Not too long ago I had occasion to recommend it to a mom who was looking for something different for her boys to read. Offered the usual caveats. She said something like, “That’s okay. We just
I don’t know how long Steve has been doing Powerline’s The Week in Pictures but I cannot remember a time without it. You’ve got to give him a lot of thanks and credit. Blogging here for as long as I have, it’s easy to succumb to “I just don’t feel like it today,” for days
This too is a reposted recipe–and an extremely good gumbo. We’ve made it with goose, duck, and turkey. (Not all at once!) This recipe freezes well. Nothin quite like a nice bowl of gumbo on a cold February evening. Goose Gumbo Originally published on December 29, 2014 If you think you’ve seen this gumbo before, you
It has gotten to be the case that the reason we have Thanksgiving turkey is so we can have Leftover Turkey Gumbo on Friday. Making this is an afternoon affair but lots of simmering so there’s still time for football. Making the roux is for us a two person step because Mr. Big Food likes
Strange things happen here. I was looking at the stats and I saw someone had looked at this post. I hadn’t even been blogging a month at that time. I think we’ve had three or four soup contests. Some were fFall-Winter, some Spring. We had an excellent way of scoring and determining the winner. Maybe
CIDER CUP III Serves 12 Peel of 2 orangesJuice of 4 oranges¾ pound sugar1 quart water, boiling2 large pieces of ice1 quart hard cider1/3 C maraschino liqueur1 C applejackRed maraschino cherries (for serving, one for each glass) Infuse orange peel and orange juice with sugar and boiling water for 35 to 40 minutes, then strain
“Beneath these stones repose the bones of Theodosius Grimm;He took his hard cider from year to year, and then his cider took him.”Old English EpitaphQuoted by Master Chef Louis P. De Gouy, The Gold Cook Book (1947) CIDER CUP II Serves 4 to 6 Large piece of ice½ C lemon juice½ C orange juice1/3 C
‘Tis the season! CIDER CUP I Serves 4 to 6 Large piece of ice1 quart sweet cider1 bottle soda water½ C sherry¼ C brandy1 Tbsp lemon juicePeel of ¼ lemon cut into thin, narrow stripsSugar to tasteGround nutmeg Put ice in a crystal bowl, pour over cider, soda water, sherry, brandy, and lemon juice, add
Eleven plus years of blogging will do that. “The Day is Done” Originally published on November 30, 2015 It is rainy and dreary– and quiet– here on the Farm this morning and my work is nearly finished so I was thumbing through a books of poems wondering if I might find one suitable for the day. The Day
This is great for Marica Cooks Wednesday. Fits my schedule perfectly. Plus, I love Hungarian food, even this which doesn’t sound particularly Hungarian except for the paprika. I doubled the garlic. That’s Hungarian. Speaking of Hungarian. I’m passively listening to Finnish talk radio. I can sort of hear the similarity, especially in the inflection. But
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