Caraway. It’s lyrical. It’s herbal, savory, and astringent.My French friends confuse it for a cumin seed. It evokes strong feelings of admiration or disgust, depending on whose palate is assessing it. And its one of my favorite flavorings. When I … Continue reading
We have some pigeons who decided to make a nest on our window sill. I found them too late – when I knocked on the window to get the hen to move on, I realized she’d already laid her eggs. … Continue reading
The summer is full of living history events, and moreso, the laundry that follows a hot sweaty weekend out in a field without a shower. While plenty of women I know want to get their stays (corset) off first after … Continue reading
This eighteenth century spelling of waffles was too good not to share. From Hannah Glasse’s The Art of Cookery (1747/1805): To Make Whafles One pound of sugar, one pound of flour, one pound of butter, half an ounce of cinnamon, … Continue reading
For those of you who are scrubbing floors this weekend and taking down cobwebs from those hard to reach places, a morsel of knowledge from Hannah Glasse’s The Servants Directory, Improved, 1762: PART II. The House-Maid. Be up very early … Continue reading