food history
Everything but the squeal: Rendering fresh lard
I made the first of the season’s lard the other day. It turned out exactly right! My friend Rowena Morrell recommended I render my lard in the oven in my turkey roaster pan at 225 degrees. In the past I…
Despite the storms our garden and animals are sprouting and growing and laying
The stormy events of the past several days have made the dog crazy! Especially the lightning! But the hens, the pigs and the garden seem to just continue doing what they do best; grow and lay eggs! But…
Through the Seasons with The Virginia House-Wife; French Beans
Mary Randolph, The Virginia House-Wife French Beans Cut off the stalk end first, and then turn to the point and strip off the strings ; if not quite fresh, have a bowl of spring water, with a little salt dissolved…
Hand Made Chocolate: the Aztecs, the Spanish and Us: A Class in Chocolate Craft
Sooooooo, did I mention CHOCOLATE? Creating, savoring, eating chocolate? Our day will be spent exploring all things chocolate. The Aztec rulers drank their chocolate dark and bitter and used cocoa beans as money; after 1530 the Spanish added sugar and…
Through the Seasons – Peas
Mary Randolph, The Virginia House-Wife Peas To have them in perfection, they must be quite young, gathered early in the morning, kept in a cool place , and not shelled until they are to be dressed; put salt in the…
Easter and my special copper pot
Forty-six years ago I received this lovely Bazar Français double boiler as a gift. Over the years it has taken pride of place in my many and various kitchens (a stunning twelve moves over the years since 1966 now that…