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Bites of Food History | Sharing my Experimental Archaeology of Food | hearttohearthcookery.wordpress.com Reviews
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Sharing my Experimental Archaeology of Food
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Breast of Veal | Bites of Food History
https://hearttohearthcookery.wordpress.com/2015/08/05/breast-of-veal
Bites of Food History. Sharing my Experimental Archaeology of Food. August 5, 2015. The first step for the receipt (recipe),. To Boyl a Breast of Veal. Your Breast of Veal, and beat it well. On my board is a piece of the veal breast that I have been pounding and some middle bacon also needed for the receipt. Visit my website at: www.hearttohearthcookery.com. Posted in culinary history. Laquo; Teach Young. Sweet Herbs, Parslee and Sage. Leave a Reply Cancel reply. Enter your comment here. Dutch bronze bak...
Moonwater Woman | Bites of Food History
https://hearttohearthcookery.wordpress.com/moonwater-woman
Bites of Food History. Sharing my Experimental Archaeology of Food. This weekend, June 9th and 10th, 2012, I will be participating in Artifest program at the Museum of Indian Culture, Fish Hatchery Rd. in Allentown, PA. I will be demonstrating Lenape foodways both days from 10:00 am to 6 pm. Please come by if you are in the area and say Hey! Visit my website at www.hearttohearthcookery.com. On July 28, 2009. On July 28, 2009. On July 28, 2009. On August 22, 2009. Wanishi for your nice comments! I was int...
Wash Over the Inside | Bites of Food History
https://hearttohearthcookery.wordpress.com/2015/08/08/wash-over-the-inside
Bites of Food History. Sharing my Experimental Archaeology of Food. August 8, 2015. Wash Over the Inside. For the receipt (recipe),. To boyl a Breast of Veal. After the veal is beat dry, washed and dried, the directions state to. Wash over the inside of your. Veal with the yolks of eggs. The yolks were whisked with a birch twig whisk whish was used to spread the yolks. Visit my website at: www.hearttohearthcookery.com. Posted in Birch twig whisk. Laquo; Cloves, Mace and Nutmeg. Strow Herbs all Over.
Teach Young | Bites of Food History
https://hearttohearthcookery.wordpress.com/2015/08/04/teach-young
Bites of Food History. Sharing my Experimental Archaeology of Food. August 4, 2015. My 3 1/2 year old granddaughter is learning to pick borage flowers to candy. She is carefully picking only the flowers with the best blue color and making certain that she has enough stem to hold. (And that is not easy with borage flowers). It is never too young to learn food history. Visit my website at: www.hearttohearthcookery.com. Laquo; Fresh Apricot Ice Cream. Leave a Reply Cancel reply. Enter your comment here.
Cloves, Mace and Nutmeg | Bites of Food History
https://hearttohearthcookery.wordpress.com/2015/08/07/cloves-mace-and-nutmeg
Bites of Food History. Sharing my Experimental Archaeology of Food. August 7, 2015. Cloves, Mace and Nutmeg. A small quantity of Cloves, Mace, and Nutmeg beaten. Are added to the sweet herbs, parsley and sage. For the receipt (recipe),. To boyle a Breast of Veal. My spice chest drawers are opened to the nutmeg, cloves, and blades of mace. In the nutmeg drawer a nutmeg with shell and surrounding mace is visible. Visit my website at: www.hearttohearthcookery.com. Posted in culinary history. Enter your emai...
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Kathyinozarks Pages : March 2015
http://kathyinozarks.blogspot.com/2015_03_01_archive.html
Sunday, March 29, 2015. I have fabrics, Soap, and More that Must Go-will trade or ask for postage to you. I am to the point, if there is an interest I will either swap or just ask for postage money. I have several items that need homes-now-lol I have pretty much gone through my craft room now-just one small space to clean up and go through. If you go to my Etsy shop. Not listed is several smaller cuts of bright colors in geometric design-if interested let me know and I can take a photo for you. I also ha...
Kathyinozarks Pages : I Have Yarn on the Russian Lady & She Needs a Name
http://kathyinozarks.blogspot.com/2015/08/i-have-yarn-on-russian-lady-she-needs.html
Wednesday, August 5, 2015. I Have Yarn on the Russian Lady and She Needs a Name. After watching as many videos as I could find using the Russian spindle I have been practicing and I do have yarn. And I am making nicer yarn than I was getting on my drop spindle and my other Russian. Do not have the technique down yet, as I am used to the short draft, and this spindle is designed to use the long draft to make lace weight yarns-or threads. We have lots of rain and storms moving in. Most of Missouri has ...
gastronomyarchaeology.wordpress.com
Marchpane Part 1: History and background | Gastronomy Archaeology
https://gastronomyarchaeology.wordpress.com/2011/04/28/marchpane-part-1-history-and-background
Renaissance food brought to life. Marchpane Part 2: Cooking and the recipe →. April 28, 2011 · 10:08 pm. Marchpane Part 1: History and background. My first food experiment is marchpane. First, let’s look at a definition from the OED:. Marchpane, n. and adj. Brit /ˈmɑːtʃpeɪn/ , U.S. /ˈmɑrtʃˌpeɪn/. Marchepane, marche payn, marche payne, marche peyne, march pain…. Italian marzapane or German martzepan. Now arch. and hist. But back vnto her back, my Muse,. Where Ledas swanne his feathers mewes,. I suppose th...
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Marchpane Part 2: Cooking and the recipe | Gastronomy Archaeology
https://gastronomyarchaeology.wordpress.com/2011/04/28/marchpane-part-2-cooking-and-the-recipe
Marchpane Part 1: History and background. Posset: Part 1 →. April 28, 2011 · 11:26 pm. Marchpane Part 2: Cooking and the recipe. Having looked at the history of marchpane in the last post. A Closet for Ladies and Gentlewomen. First published in 1608:. To make a Marchpane, to yce* it, and garnish it after the Art of Comfit making. Comfits themselves will have to wait for another day, the recipe in. A Closet for Ladies and Gentlewomen. This was not as easy as I had anticipated, and 15 minutes later I still...
gastronomyarchaeology.wordpress.com
Gingerbread – Part 1 | Gastronomy Archaeology
https://gastronomyarchaeology.wordpress.com/2013/05/01/gingerbread-part-1
A little bit of housekeeping. Gingerbread Part 2: Cooking and the recipe →. May 1, 2013 · 10:35 pm. Gingerbread – Part 1. Used under a Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic License (CC BY-NC-ND 2.0). Wrote a wonderful post. On it’s history, so I worried this would be a little redundant. I also stumbled on quite a few “history of gingerbread” type blog posts and articles, such as this one. While I was Googling around, and I don’t think the internet needs another one from me!
gastronomyarchaeology.wordpress.com
Halloween Special: Food fit for a witch | Gastronomy Archaeology
https://gastronomyarchaeology.wordpress.com/2013/10/30/halloween-special-food-fit-for-a-witch
Gingerbread Part 2: Cooking and the recipe. October 30, 2013 · 2:17 pm. Halloween Special: Food fit for a witch. Hurrah, Halloween is nearly upon us! A collection of English proverbs. 1670), and a mention in Hollinshed’s chronicle: “In this eighteenth yeare of Kyng Henryes raigne, on all hallowen day, or first of November, great lightning, thunder, and suche a hayle storme chaunced, that the people were maruellously amased therewith” (Raphael Holinshed,. Wee read (quoth the Author of the booke called.
Kathyinozarks Pages : August 2014
http://kathyinozarks.blogspot.com/2014_08_01_archive.html
Sunday, August 31, 2014. My Needle Felted Bears and Facebook Tech Problems. I have had such a time with facebook again this weekend that I am about ready to pull the plug on all of it - again. Being in my '60s and not growing up in a tech world allot of these sites are just really difficult for me to figure out. And of course I can't find anywhere on facebook to get help. they do have a help section but you ask a question and they answer it-didn't answer my question or help me at all. I have used this te...
Kathyinozarks Pages : August 2015
http://kathyinozarks.blogspot.com/2015_08_01_archive.html
Monday, August 31, 2015. Summer's Hot and Humidity is Back and Book Reviews. I should get my new pedometer by week's end-so then I can include all the steps in the house too. I purchased a beautiful handmade necklace from my friend. Over the weekend. The link will take you to her post describing what she made. I love it-and just had to have it. Thanks Jackie. I love handmade items when they inspire me, or when I just totally fall in love. Enjoy your Monday How is the weather where you are? Although still...
Kathyinozarks Pages : June 2015
http://kathyinozarks.blogspot.com/2015_06_01_archive.html
Sunday, June 28, 2015. Hi everyone, Feels like ages since I have been here. We have had one of those weeks lately-a squirrel got into our transformer and blew the electric. Our coop electric co though was right out and fixed it. Then our a/c went out during the mid 90s with high humidity-that was rough, but we got that fixed after several days, then my computer went out-geesh Murphy's law or something? I will be back soon with a better post once things get back to more normal. Enjoy your new week ahead.
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Susan McLellan Plaisted Early American and Native American Foodways
Early American and Native American Foodways. Oxford Encyclopedia of Food and Drink in America. Find this book at Oxford University Press. Contributor, as Director of Foodways at Pennsbury Manor, to the. Pennsylvania Trail of History Cookbook. Search for this book at Stackpole Books. Susan's newest program in Programs and Demonstrations:. The Foodways of the 1606-07 Voyage to Jamestown. 2018 Annual Spring Hearth Cooking Class in Memory of Jim Snow. Ancestral home of Phineas Pemberton. March 24, 2018.
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Bites of Food History | Sharing my Experimental Archaeology of Food
Bites of Food History. Sharing my Experimental Archaeology of Food. March 28, 2018. As Thick as Your Thumb. For the receipt (recipe),. To make a Potato Pye, the first instructions are to Boil potatoes (not too much) cut them in slices as thick as your thumb. Visit my website at: www.hearttohearthcookery.com. Posted in culinary history. March 26, 2018. Then Serve It Up. After the celery and cutlets of ham have simmered enough for the receipt (recipe),. March 22, 2018. With Thin Cutlets of Ham. Posted in c...
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Tuesday, March 31, 2015. If you've been following our story for a while, you know that we received Sawyer's diagnosis of HLHS at 24 weeks pregnant. I had a lot of time to. Prepare to be the mommy of an HLHS baby. I learned everything I possibly could before she arrived and once she was here I continued learning. I wanted to know all of it. Oh I can't imagine the energy she will have with 4 chambers considering the energy she already has with 2! This has been an adjustment. one that I haven't even beg...
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