Plimoth Plantation recreates the Pilgrim settlement.
Pumpkin pie will grace most Thanksgiving tables this week, including mine. Yet at the first Thanksgiving in Plymouth, Massachusetts in 1621, the pumpkin would likely have been stewed, not baked. Continue reading
As a pre-school teacher at the Grace House community center in Richmond, Virginia, my mother taught a whole generation how to distinguish a circle from a square, how to count to 10, and how to do the “Hokey Pokey.” At least once every fall, she also helped the boys and girls make Concord grape jam. Continue reading
My grandmother, Bertie (pictured above), grew up in coastal North Carolina, where hush puppies made a regular appearance on local menus. I’m not sure where she found this recipe for shrimp Creole. Continue reading
This Japanese maple in my yard shows the season in New England right now – the opposite of some readers, but that’s what makes this monthly forum, started by Celia of fig jam and lime cordial, so much fun. Continue reading
Cranberries, the tart, red fruits essential to Thanksgiving feasts, grew on Cape Cod long before Americans turned them into a sugary accompaniment to turkey. The Wampanoag Native American people called the berries sassamenesh and used them as dyes. They also crushed them as part of pemmican, Continue reading
Fall in New England – the flaming burst of colors before the landscape mutes – always sends me back into the kitchen for comfort food, and chowder fits that category. Continue reading
Embarrassing to admit, I never baked an entire apple pie before this weekend. How un-American! Continue reading
Thanks once again to inspiration from Celia at figjamandlimecordial, here’s a peek into my October kitchen near Boston, Massachusetts. Cool weather has brought root vegetables back to the farmer’s markets. Last night, I diced an assortment (beets, carrots, parsnips, butternut squash), then tossed with olive oil, salt, pepper, cumin, and fresh rosemary and roasted them in the oven.
In my October kitchen, I have also pulled out my rolling pin because I vow to improve my pie crust baking skills! No matter what I do, my crusts tend to clump, break apart, stick to the rolling pin, or get soggy. At least I can’t really ruin fresh apples.
In my October kitchen, I reorganized my vintage cookbooks….but there’s always room for another! I will be trying and sharing recipes from some of these books in future posts.
A Taste of Virginia, published by the James River Garden Club in Richmond, presents traditional fare fit for serving in grand homes around the Old Dominion. The recipes in this book veer far from the humble roots of my Virginia family but it’s instructive about food history to peep behind those porticoes to see what ladies and gentlemen used to eat. Continue reading
I’m not sure what variety of apples my grandmother, Hanna, used in the Fresh Apple Cake recipe she clipped from the Richmond Times-Dispatch newspaper in the 1930s, but I wanted to try it this week because apples – especially when dipped in honey – are traditional for the Jewish New Year. Continue reading
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