Cornbread Song

I left out a little measure in the 3- layer cornbread recipe last time around – so here it is again, with all the tablespoons, teaspoons and cups that you could want!

  1. Three Layer Corn Bread

Easy, glorious and amazing!

1 cup cornmeal (fresh stone ground from your favorite local mill, like Plimoth Grist Mill is best – natch!)

½ cup whole wheat flour

½ cup white flour

¼ cup wheat germ (not in the 1970 version)

2 teaspoon. baking powder

1 teaspoon salt

2 eggs

¼ – ½ cup honey or molasses

¼ cup oil or melted butter

3 cup milk or buttermilk (my fave)

  1. Combine dry ingredients
  2. Combine wet ingredients
  3. Mix together. Mixture will be quite liquidy.
  4. Pour into greased 9×9 pan
  5. Bake at 350° for 50 minutes or until top is springy when gently touched.
  6. As a variation, add a cup of grated cheese – Jack, provolone or parmesan.

Tassajara Bread Book 25th Anniversary Edition (1995)

Tassajara Bread Book (1970) p. 107 (#58)

plimoth grist mill ex

Plimoth Grist Mill in Plymouth – formerly known as The Jenney Grist Mill

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Filed under Bread, Perception ways, Wicked Wayback

Scarborough Fair

Art Garfunkel was at Memorial Hall in Plymouth, and I was , too. And about 1,500 others, including Jacob, Erin, Kristi, Jeanne, Chris and Heidi, to name a few.

Art sang (natch)

He shared the credit with his musicians  :

Tab Laven 

and

Dave Mackay

He told stories and dropped a few names (Paul Simon. and also Mike Nichols, Jack Nicholson, Paul Simon, Ann Margret, Paul Simon….)

He talked about his family – his kids, his wife, his parents.

He said the Enrico Caruso’s arias from The Pearl Fishers was a huge influence on him.

and he sang……

Set List:

April Come She Will

The Boxer

Perfect Moment

A Heart in New York

All I Know

Scarborough Fair

The Side of a Hill

Homeward Bound

Intermission

Real Emotional Girl (Randy Newman)

For Emily, Whenever I May Find Her

Sound of Silence

Kathy’s Song

Bridge Over Troubled Water

Encore

Now I Lay Me Down to Sleep

(set list from Concert Comminicator)

 And now, humming, I shall continue my day.

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Filed under Influencers, The 1960"s, The 1970's

Karma and the Art of Butter Chicken

There are people you meet – live, in real life, in the same room and breathing the same air, a handshake and a hug away – and now there are people you meet via the ether of  Facebook, Twitter, blogs and other platforms , who are

Intermet

I intermet Monica Bhide maybe ten years ago. I’m pretty sure she called or e-mailed me about Thanksgiving for the Washington Post, and then I found her blog and  her books.

In a scenario that could be the basis of a Hugh Grant movie some day,

Hugh_Grant_2014

I decided to order her newest book, a novel,  Karma and the Art of Butter Chicken  through my local bookstore instead of the internet. Score one for brick and mortar!

Through a series of mishaps, misfires and  miscellaneous modern life confusions it took  six – 6 – weeks to come in.

Karma, indeed.

But the reason I wanted to own her book, and not check it out of the library ….

Monica’s husband was rushed to the hospital : (click for Monica’s blog)

So many of you, my readers, friends and fans have repeatedly reached out to ask how you can help. As you all know, medical situations come with financial concerns. To that end, as a writer, words and books are how I make a living. Sameer will need 24-hour care as he heals and recovers, and I will not be able to work full-time for a while, other than just completing a few writing projects here and there.

 

So this is how you can help: If you have enjoyed my work and want to support me through this, all I request is that you buy a book or two or more to share with your friends. The sales of the books will help keep our dream alive. I say “our dream” as my writing career is not just my dream. It is a dream that Sameer and I created together and we don’t want it to die.

So buying the book was (supposed to be) a quick and easy way to support and help and keep them in my thoughts and share the story.

Since then

Inspiration Through Tragedy

(click the title for a link to the gofundme page)

a Gofundme page has been set up to raise money for Monica to

“…write a book, an interactive journal to help families and primary caregivers in the ICU and in hospitals so that they may benefit from my experience. This interactive journal will be filled with inspiring and thought-provoking stories of what happened with us, how we managed our emotions and found meaning in the most impossible moments. It will also have sections for people to write down thoughts and feelings during their own difficult time. The book will become a keepsake; each person who writes in it will make the book their own.”

So I’m asking if you could help – buy a book, or donate  money, or share the story on social media, or keep this family in your thoughts and prayers –

Monica Bhide

Moncia Bhide

 

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Three Layer Corn Bread

Not so Wicked Wayback….

Talking about 17th century cornbreads, some one recalled a 3 layer cornbread that her mother  used to make….and I recalled this one from Tassajara Bread Book

Tassajara Bread Book

 

  1. Three Layer Corn Bread

Easy, glorious and amazing!

1 cup cornmeal (fresh stone ground from your favorite local mill is best – natch!)

½ c. whole wheat flour

½ cup white flour

¼ cup wheat germ (not in the 1970 version)

2 t. baking powder

1 t salt

2 egg

¼ – ½ honey or molasses

¼ c oil or melted butter

3 cup milk or buttermilk (my fave)

  1. Combine dry ingredients
  2. Combine wet ingredients
  3. Mix together. Mixture will be quite liquidy.
  4. Pour into greased 9×9 pan
  5. Bake at 350° for 50 minutes or until top is springy when gently touched.
  6. As a variation, add a cup of grated cheese – Jack, provolone or parmesan.

Tassajara Bread Book 25th Anniversary Edition (1995)

Tassajara Bread Book (1970) p. 107 (#58)

Oh, the ’70’s…..

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Filed under Bread, Recipe, The 1970's, Wicked Wayback

Spenser for Dinner

So I ended up with a copy of Robert B. Parker’s Bad Business.

RBP Bad Business

Just the kind of read to unwind a busy work week on the Friday of my weekend.

(That sounds rather convoluted, but since week-ends are considered Saturday and Sunday, but I work Saturday, so my not at work days are Sunday and Monday….which makes Tuesday my Monday and Thursday my hump day and Saturday my Friday. So, SATURDAY, I read this book on Saturday night.)

And there were several cooking/eating/ food scenes in the book, because that’s the way Spenser is and that’s how Robert B. Parker writes.  I remembered, back in the day when  the books had been a TV series called Spenser for Hire

Spenser_For_Hire_title_screen

Robert Urich was Spenser

Robert U spes leatehr

and a pretty good stand in for Robert B. Parker

RBP with dog

Complete aside: Season 3 – that was 1987  –  they filmed a Thanksgiving episode. Which include scenes shot at Plimoth Plantation.

Spenser season 3

All three seasons are available on DVD

Season 3, Episode 7 Thanksgiving

 First Aired: November 29, 1987

Spenser takes Susan to Plymouth for Thanksgiving and runs into an old Army buddy whose down on his luck. When his friend, Mike Kaminsky, is accused of murdering the young wife of an elderly philanthropist, Spenser tries to prove him innocent. As Susan looks after the Kaminsky family, Spenser and Hawk search out the shifty background of the murder victim, and deal with the controversy conscious step-son. Attempts on Spenser’s life ultimately lead he and Hawk to the those responsible.

Someone (actually, quite a few of us) got to come in early to be pilgrim ‘extras’. Should you watch said episode and see a pilgrim with a dead goose?

MOI.

But my 15 seconds of fame is a story for another day.

Since the series was called Spenser for Hire, I thought the companion cookbook should be called

Spenser for Dinner

Because of course, there should be a cookbook.

Back to Bad Business.

At the very beginning of Chapter 46, Vinnie is cooking up sausage and vinegar peppers…..

green-sliced-vinegar-peppers-32oz-jar.jpg

But any pickled pepper could work in this…

So I checked out the North End Italian Cookbook, and sure enough – sausage and vinegar peppers with potatoes.

sausage vinegar pepper FOOD

Sausage and Vinegar Peppers and Potatoes

2 # Italian sausage

1/4 cup olive oil

6 large potatoes, peeled, sliced thick and wiped dry

6-8 vinegar peppers

  1. Brown the sausages in the oil. Remove from the pan.

  2. Add the potatoes to the oil , turning till cooked and crispy.

  3. Add the sausage back and then tear the peppers on top, letting the juices fall in with the meat and potatoes. There will be steam when he vinegar hits the pan, so be careful.

  4. Turn off heat, cover  and and let rest 5 minutes before serving.

  5. The note in the cookbook says hold for a second day, but I’ve made some stellar fritatta…..just saying.

  6. adapted from pages 103-4

North End Ital cb mine

For Italian food from Boston, any one of the editions of North End Italian Cook Book will be your friend.

SPenser for Hire - Hawk and spenser

Did I mention Avery Brooks? He was in the series, too.

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Filed under Books, Italian, New England, Supper, The 1980's, TV shows

Rabbit

rabbit

Rabbit by Choi Buk (1712- 1760).

Rabbit by Choi Buk 1712-1760

Rabbit study by Beatrix Potter

Beatrix Potter

Trois_lievres_raisin_Kitao(1)

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Pie Day!

Above is the shorthand in Samuel Pepys dairy.

Samuel_Pepys

Sam, himself

and he wrote VOLUMES about himself and living in London in the 17th century and himself and a little more about himself….

Samuel_Pepys_diary_manuscript_volumes330px

Volumes!

So when he writes about celebrating wedding anniversaries with

PIES

you want to pay attention…

Monday 3 February 1661/62

After musique practice I went to the office, and there with the two Sir Williams all the morning about business, and at noon I dined with Sir W. Batten with many friends more, it being his wedding-day, and among other froliques, it being their third year, they had three pyes, whereof the middlemost was made of an ovall form, in an ovall hole within the other two, which made much mirth, and was called the middle piece; and above all the rest, we had great striving to steal a spooneful out of it; and I remember Mrs. Mills, the minister’s wife, did steal one for me and did give it me; and to end all, Mrs. Shippman did fill the pye full of white wine, it holding at least a pint and a half, and did drink it off for a health to Sir William and my Lady, it being the greatest draft that ever I did see a woman drink in my life.

I’ve mentioned this before, but some things bear repeating. Celebrating with a pie for each year of marriage.

And so when the 1624 Plimoth couple, Jane and Anthony Annable  have a wedding  anniversary on April 26th, being married on that day in 1619 at All Saints Church, Cambridge, might there be pie in Plimoth? Five pies, perhaps?

All_Saints'_Church,_Cambridge

This is the 19th century All Saints in Cambridge – the actual building that the Annables were married in was torn down. Nice spire!

 

CambridgeCastle17thCentury

This view might be a little closer to what Jane and Anthony remember of Cambridge. And William Brewster – he was at Peterhouse College. And John Robinson. And the Blossoms….lots of Cambridge connections in Plimoth Colony.

So although we don’t know if the Annables remembered their anniversary in any particular way…and with their future Puritan leanings, they might not have been so inclined to celebrate the anniversary of things,

We do know an actual marriage date. And it’s always nice to draw attention to the things we ACTUALLY do, document-wise, know.

A little more Sam on pie:

6 January 1662.

This morning I sent my lute to the Paynter’s, and there I staid with him all the morning to see him paint the neck of my lute in my picture, which I was not pleased with after it was done.

Thence to dinner to Sir W. Pen’s, it being a solemn feast day with him, his wedding day, and we had, besides a good chine of beef and other good cheer, eighteen mince pies in a dish, the number of the years that he hath been married.

pies

Shapes for 17th century pies. Notice the Mince on a Dish.

bride pie mayround234

Robert May’s Bride Pie in The Accomplist Cook – each ring is a different pie piled on the one below….a tier of pies – a tower  of tarts –

pie eater closeup

These people look like they’re having a good pie time. Notice the woman eating in the pie with a her fingers.

SOOOO

One man mentions a type of celebration twice, although it does involve two different couple.

On the other hand – EIGHTEEN mince pies….

If anyone knows a play or a poem or a song or an actual reference of someone who isn’;t hanging out with Samuel Pepys..

SPEAK NOW

and for heaven’s sake,

DON’T HOLD YOUR PEACE.

Unless it’s a piece of pie…..

 

pie eater closeupalone - Copy

She looks pretty happy to have pie. And she’s sharing.

Strange to see how a good dinner and feasting reconciles everybody.

9 November 1665

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#ShakespeareSunday

Today is the last day of a yearlong celebration celebrating the 400th anniversary of the death of William Shakespeare – #BardYear.

Title_page_William_Shakespeare's_First_Folio_1623

First Folio

April 23rd 1616 is the day he died. It might also be the day he was born. We have his baptismal date, so we know he was born by when. But funerals are a bigger deal, celebration wise, in the 17th century then births (infants are considered to be lumps of flesh in search of their humanity; if you live to adulthood, you’re a person).

A quick run through of a few, very few selected Shakespeare and food books:

Shakeontoast

Last one read, first one mentioned – Shakespeare on Toast

I need to find out what the English “on toast” reference is, but it was well written, fast paced and enormously entertaining and informative   (words that belong together especially when dealing with Shakespeare). Not about food, how to read Shakespeare (aloud – they’re plays, not novels!) and other tips, tricks and insights.

And to continue the reverse chronological order in which I’ve read/ discovered them….

Shakescookbook

The Shakespeare Cookbook. Andrew Dalby and Maureen Dalby.The British Museum Press: 2012.

Lovely illustrations from the British Museum collection, like 17th century fruit trenchers…and lots more. Great food, too and adaptations.

fruit trencher BM

Fruit trencher or roundel from the 17th century- not just any wooden plate! from the British Museum

Shakespeare, not Stirred. Cocktails for Everyday Dramas. Caroline Bick, PhD, and Michelle Ephriam, PhD. Perigee Books: NY 2015.

shakesnotstirred

Quite possibly the most fun of the bunch…. Shall I Campari to a Summer’s Day?….Oh, yes!

Shakespeare’s Kitchen. Francine Sagen. Random House NY 2003.

Shakeskitchen

The photo’s in this are lovely and the recipes work extremely well in a modern kitchen, even if one or two are so adapted as to be unrecognizable from their Shakespeare time form….if you like good food, cook it all; if you want good history, cook the ones with period recipe mentioned….

dining with shakesespare

Dining With William Shakespeare. Marge Lorwin. Atheneum: NY 1976. has been part of my life for decades…it was my introduction to food in the time of Pilgrims, and the scholarships – and readability –  have help up well through the decades. I always find something new when I go back.

shakesplantssimmons

Plants of Shakespeare. Adelma Grenier Simmons.   1987. Caprilands Coventry Conn.

I got this little book when I visited Caprilands Herb Farm in Coventry Connecticut in the early ’80’s….might be time for a field trip….

Adelma_at_Hilltop

 

 

and this, too!

Shakesflowers

 

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Filed under Books, Spring

Grapenuts Pudding

 

While brewing a little beer at work recently…..

All in the name of research and history….

We had some malted barley and malted wheat brewing and we all noticed how much it smelled like Grape-Nuts.

The healthy, crunchy, good for you cereal.

grapenuts current

And I started to think, ponder, dwell, fantasize, dream  about

GRAPENUTS PUDDING

Not the Puff Pudding, just plain old Grape-nuts custard……

But first to find the Grape-nuts….

Kathy went to the store first and found Grape-nuts Flakes….do they even make grape-nuts any more?????

Another store, with some poking and searching  – Grape-nuts! And a store brand that had much more sugar and salt…..

So the Grape-nuts come home, but the pudding recipe is no longer on the box.

The internet offered several solutions:

grapenut pudding rx

The thin layer of grape-nuts at the bottom is not the layer I’m looking for….keep looking

grape-nut-pudding-Parade mag

This is from Parade Magazine – thicker layer at the bottom, and thinner, crispier layer at top. I hope.

  • INGREDIENTS:

  • 6 large eggs

  • ¾ cup sugar

  • 1 tsp freshly grated nutmeg

  • ½ tsp cinnamon

  • 1 tsp vanilla

  • 4 cups whole milk

  • Grape-Nuts cereal

  • whipped cream

 

  1. Butter a 2-quart baking dish and preheat oven to 400°F.
  2. Whisk eggs, sugar, nutmeg, cinnamon, and vanilla in a large bowl. Whisk in milk.
  3. Pour a thin layer of Grape-Nuts cereal into baking dish, barely covering bottom of dish. Pour in milk mixture.
  4. Bake 30 to 40 minutes, until mostly set but jiggly in center. Serve with whipped cream.

By Sarah DiGregorio  May 10, 2014

https://communitytable.parade.com/288844/sarahdigregorio/grape-nuts-pudding/

 

Still not the thick layer at the bottom I remember, the layer of soggy grape-nuts….

Savour has a version that promises the bottom layer….

December 19, 2007 Saveur

serves 6-8

Ingredients

1 cup Grape-Nuts cereal

1 qt. milk

4 eggs

12 cup sugar

1 tbsp. vanilla extract

14 tsp. fine salt

Grated nutmeg

Instructions

Heat oven to 350°. Grease a 2-quart glass loaf pan with 1 tsp. butter; set aside. Put cereal into a bowl; set aside.

Bring milk just to a boil over medium heat; pour over cereal and set aside to let soak for 5 minutes.

Beat together eggs, sugar, vanilla, and salt in a large bowl. Slowly pour egg mixture into milk mixture while whisking constantly. Transfer to reserved pan; set in a deep roasting pan. Pour enough hot water into roasting pan that it reaches halfway up pudding pan. Bake until just set, about 1 14 hours. Let cool; sprinkle with grated nutmeg.

http://www.saveur.com/article/Recipes/Grape-Nuts-Pudding

 

But now that Spring has finally come, and the weather is in the 70’s, the last thing I want to do is turn on the oven and fuss with a  water bath  – even calling it bain marie doesn’t make it more attractive.

Pea shoots, micro-green salads, pasta with seasonal pestos, eggs with greeny things….It’s still April; there’ll be a day for custard before May.

 

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Filed under New England, Pantry, Recipe, The 1960"s, Wicked Wayback

Hallelujah!

Happy Easter

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