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 it’s one of my favorite flavorings. When … Continue reading
Tag Archives: The Art of Cookery
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
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
Asparagus season is drawing to a close, depending where you live. If you’ve reached your limit of fresh asparagus, and can’t possibly make any more asparagus soup, try Hannah Glasse’s recipe for pickled asparagus. From The Art of Cookery Made … Continue reading
I come from a gardening family, and at this time of year, I’m biding my time until garden season. My great grandfather was listed in the 1930 Census as “Superintendent” for an “Orchard Farm.” This was Mt. Pleasant Orchard on … Continue reading