How to Make Ginger Wine. Today's post is an update on the ginger wine project started back in January. Backstory: Ginger wine is traditionally made from ginger and raisins and first appeared in Britain in the 1740s. The wine can be fortified with brandy or cognac, or even diluted with lemonade. An interesting historical note:... Continue Reading →
Welcome May! Here's is a seasonal menu from 1808. What I like about this particular publication, is that the dishes are arranged as you would find them on the table for service. It gives the home cook a visual image of how the dishes are to be presented. Notice, for example, the flowers in the... Continue Reading →
What if he has discriminating tastes? Happy Monday! Okay, folks. I'm going to take issue with national coffee week, which our cousins across the pond get to enjoy - for an entire week - while we here in the U.S. get a measly national coffee day. Only one day??? Is that any way to pay homage... Continue Reading →
Easter Greetings from the Late 1800s. Warmest Regards to All~ More Fun Discoveries from Antique Cookbooks Fannie Farmer Mint Glazed Carrots Housekeeping Recipe 1913 To Test Eggs (Seriously?!? They knew this in 1876?)
If you have: headaches, insomnia, indigestion, or sluggishness, then coffee will help! Notabene - Postum is caffeine free.
Blog & Life Updates. Happy Sunday! To all my loyal readers - and even those of you who are more of the itinerant sort (that's OKAY, I love you, too!) - this past week has been full of life! Work travel, time zone changes, catching up with family ... Convivial Supper has been aptly placed... Continue Reading →
The Day After St. Patrick's. Nothing like a dinner of heavy food and Guinness to make you fully appreciate fresh salads and fruit smoothies with chia seeds. But those delicious leftovers are beckoning from the fridge! Corned beef hash embraces all of the necessary stick-to-your-ribs kind of meal qualities. High carb. High protein. Savory. Salty.... Continue Reading →