We got pigs!
Old farmer’s never die; 30 years after leaving our South Dakota farm we once more have pigs. The fifty new chicks (layers and fryers) arrive in two weeks so by the end of June we will be officially farmers again.…
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…
Through the Seasons with The Virginia House-Wife: Asparagus
Mary Randolph, The Virginia House-Wife Asparagus Set a stew pan with plenty of water on the fire, sprinkle a handful of salt in it, let it boil and skim it; then put the asparagus prepared thus: scrape all the stalks…