Food & Drink

Fit for A King

Sánchez_Coello_Royal_feastAs you may know, I have something of an interest in historic food. I’ve made dishes from Richard II’s cook’s book A Forme of Cury, early editions of Mrs Beeton’s Household Management, recipes from the two World Wars, Medieval Poland, and a whole host of others across several centuries. Some I have taken from copies of the original texts, others have been aided by the research of the likes of  Clarissa Dickson Wright, Dorothy Hartley and a whole host of historians throughout the ages, professional and amateur. You’ll find some of my efforts on the virtual pages of this very blog.

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Bean Feast

BeansIt’s been a while since I wrote about anything other than Tarot*, and since it is Vegetarian Week, I thought I’d share a veggie recipe with you. 😀

Yes, alright, it has nothing whatsoever to do with Veggie Week and everything to do with having a temperamental fridge freezer that needs to be emptied and defrosted, and no food in the house. There, I admit it! Happy? Anyway, the fact remains, I have a recipe of sorts for you. That it is born of the dregs of my freezer contents is neither here nor there.

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Par-tay!

10329296_1421073688154919_6295224645325141367_nTime has absolutely whizzed by and here we are at the 5th Yule Tarot Blog Hop! Our wrangler, Arwen, has invited us to “The Office Party” and asked us to give you, our readers, a gift.

Before we move on to the festivities, we must observe the traditions, so I present you with the links to my Hop neighbours and the Master List:

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Fun in the Sun

new_forest_and_hampshire_county_show_logoI went to the New Forest Show yesterday. Naturally, I took a pack-child with me to carry things (well, if you’re going to have children, you may as well put them to good use). So, DD and I set off bright and early, since DH was at work and the killjoy boylet wanted to fester at home. We left Dexter to keep an eye on him, which was just as well because the show was absolutely heaving and he isn’t keen on people in small numbers, let alone in their thousands.

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Dilly Dilly

220px-Illustration_Anethum_graveolens0I haven’t blogged about food for a while and woke up this morning moved to rectify this situation and decided to write about Dill. As herbs go, Dill is not widely used in English cuisine, which is a shame since it has a really nice flavour.

You may be familiar with the taste, since you will probably have come across in Gripe water, given to small children to cure hiccups. I loved the stuff as a child and attribute my subsequently high tolerance of alcohol to it (though these days it is alcohol-free). You may also be notionally familiar with pickled dill gherkins, usually imported from Poland. Nom! Nothing like one to go with a real ham (not that reformed, water-filled muck) and mustard open sandwich.

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Fascinating Food

I picked up a copy of Clarissa Dickson Wright’s A History of English Food recently. I’ve always had a lot of time for Clarissa, having come across her first as one of the Fat Ladies and subsequently on other food programmes. She struck me as very knowledgeable about animal husbandry and history, as well as food preparation. She was also refreshingly unpretentious, unlike so many TV cooks, and totally devoid of fluffiness, always a plus point as far as I am concerned.

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Advent Calendar Day 22

advent22It’s beginning to smell a lot like Christmas. The fridges are groaning with food and we have enough food to withstand a fairly lengthy siege. Early this morning was my final foray to the supermarket to buy a whole salmon* for Christmas Eve. This is my contribution to the family gathering is a whole salmon, but this forms only one small course in the feast.

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