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Irish Mac and Cheese

Since once again St Patrick’s Day falls on a Friday in Lent….the Cardinal has said it’s alright for Bostonians to eat Corned Beef and green veg/beer of their choice. I will NOT be having Mac and Cheese….read more:

Foodways Pilgrim

Macaroni is not the least bit Irish. Calling it Mac only makes it sound like it is.

But if  you are Irish and Catholic,  St. Patrick’s Day comes smack dab in the middle of Lent and if it’s on a Friday night , no less, even if you are in the Archdioceses of Boston and even if St Patrick is the Patron saint of the Archdiocese  and even if there is dispensation for corned beef and cabbage……you might very well be having macaroni and cheese for supper.

st patrick St Patrick, chasing  snakes and green macaroni and cheese out of Ireland

I don’t remember the details. We had plenty of St Patrick’s Days with Corned Beef and Cabbage but this one was most notably not one of those.  Was my Irish father working late? He loved his corned beef and cabbage, especially if corned beef would lead to corned beef hash….

Was…

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Onions….

van-gogh-still-life-with-a-plate-of-onions-january-1889-oil-on-canvas-50-x-64-cm-kroller-muller-museum-otterlo

Van Gogh, Still Life with a Plate of Onions, January 1889. Oil on canvas, 50 x 64 cm. Kröller-Müller Museum, Otterlo.

 

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Throwback Thursdays

This might very well be the Introduction, or perhaps the Preface to “Do You REALLY Live Here? My Life as a Pilgrim”.

Foodways Pilgrim

I’ve been studying Thanksgiving professionally since 1980.

Semi-professionally since the Kennedy administration. My first area of expertise was the relish tray, specifically black olives,

Your Basic Black - olive, that is. Your Basic Black – olive, that is.

the canned pitted ones that fit over your fingertips so you can wiggle them at your brothers.

This is not me, and yet it was me....olives are very philosophical, as well as tasty This is not me, and yet it was me….olives are very philosophical, as well as tasty

My brothers were never the least bit squeamish, but they’ve always kept a respectable distance from black olives.

That first year of professional study was a fluke – a 10 week position as a Pilgrim at Plimoth Plantation.

I wasn’t going to make a CAREER out of it, and end up in Food Network Magazine’s Odd Job  or anything

How about a throwback to Thanksgiving? I hereby that Throwback Thurdays will be Thanksgiving themed here at Foodways Pilgrim

Here I am on How2heroes about…

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Winter Solstice

header: Adam Elsheimer, The Flight into Egypt c. 1609

When I started this blog – three years ago today – I hadn’t even registered that it was the day after the Winter Solstice  – the day the light GROWS

Each day will be longer, each night shorter – more light, less darkness.

here comes the sun

 het-licht-detail-de-zaaier-vincent-van-gogh

There’s still plenty of food and table talk ahead.

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This is the rest of the painting in the header

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Jag

Rare Iron Pie Crimper/jag with Whale-Tail Handle and 1794 Large Cent Wheel, American, first half 19th century, with notched border and distinctive semi-circular tail reminiscent of a whale’s tail, the wheel composed of an altered American 1794 large cent with depiction of Lady Liberty. Typical wear. L 5 1/2″.

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Maker unknown, Double Eagle scrimshaw pie jag(detail), mid-19th century, carved, incised ivory colored with red wax, brass and silver, H. 7 in., W. 4 in, D. 1 1/2 in. Gift of George G. Frelinghuysen. Shelburne Museum. Image by David Bohl.

Sometimes  I choose what to write. Sometimes it chooses me.I’ve had lots of pie events lately, so pie has been on my brain. Pie, pie accessories, pie recipes….I was going to write about pie jags….or cookies….or some combination thereof….

piecrustmoldwilton

Wilton has a pie crust rim mold, is cutting and pasting is out of your league

BUT

pie jags lead to just plain jag….

A dish of rice and beans.

I didn’t  know about jag until I moved to Plymouth, where it is so common to be customary on any sort of potluck table. Sometimes with beans, sometimes with pease, sometimes with linguica or other tube meat  – always hits the spot.

 

linquica-gaspars

Paula Peters wrote about it years ago in the Cape Cod Times Finding the Recipe for jag and more recently Paula Marcoux wrote about Jagacida for edible South Shore and South Coast Magazine. And here’s a wordpress blogger who writes of three generations of jag

I have rice, and an onion, and beans instead of pease…..and a pot to cook it in and some smoked paprika. Time to put on the rice and beans.

 

 

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A Thanksgiving

A Thanksgiving to God, for his House

Lord, Thou hast given me a cell
         Wherein to dwell,
A little house, whose humble roof
         Is weather-proof:
Under the spars of which I lie
         Both soft, and dry;
Where Thou my chamber for to ward
         Hast set a guard
Of harmless thoughts, to watch and keep
         Me, while I sleep.
Low is my porch, as is my fate,
         Both void of state;
And yet the threshold of my door
         Is worn by th’ poor,
Who thither come and freely get
         Good words, or meat.
Like as my parlour, so my hall
         And kitchen’s small;
A little buttery, and therein
         A little bin,
Which keeps my little loaf of bread
         Unchipp’d, unflead;
Some brittle sticks of thorn or briar
         Make me a fire,
Close by whose living coal I sit,
         And glow like it.
Lord, I confess too, when I dine,
         The pulse is Thine,
And all those other bits, that be
         There plac’d by Thee;
The worts, the purslain, and the mess
         Of water-cress,
Which of Thy kindness Thou hast sent;
         And my content
Makes those, and my beloved beet,
         To be more sweet.
‘Tis Thou that crown’st my glittering hearth
         With guiltless mirth;
And giv’st me wassail-bowls to drink,
         Spic’d to the brink.
Lord, ’tis Thy plenty-dropping hand
         That soils my land;
And giv’st me, for my bushel sown,
         Twice ten for one;
Thou mak’st my teeming hen to lay
         Her egg each day;
Besides my healthful ewes to bear
         Me twins each year;
The while the conduits of my kine
         Run cream, for wine.
All these, and better, Thou dost send
         Me, to this end,
That I should render, for my part,
         A thankful heart,
Which, fir’d with incense, I resign,
         As wholly Thine;
But the acceptance, that must be,
         My Christ, by Thee.

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A Damp But Delicious Day

More on the Pie of Hawley!

Pudding Hollow Pudding Festival (and Pie Extravaganza!)

sirewebWill Cosby won the Pie Contest with his Ginger Apple “Moose” Pie.

The Hawley Gentlemen’s Pie and Tart Extravaganza took place on a rainy day—but the dampness didn’t seem to affect anyone’s fun.
The pies arrived on time.

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Our three judges (only two are pictured below; the other got lost in West Hawley and will show up in a later photo!) took their job very seriously and deliberated long and hard.

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While the judging took place most of the crowd huddled indoors. A few brave souls ventured out to investigate Hawley’s lovely (if wet) scenery and history.

wetbut-fun-web
After the judging session lunch was served to an appreciative crowd of all ages.

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The pie parade followed.

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Musical director Alice Parker took the name “Alfred” for the day so she could enter the contest.

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Some contestants entered more than one pie.

2piesweb
The musical entertainment staged a re-enactment of the first men’s pie…

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Hare to today….

Snowshoe_Hare,_Shirleys_Bay

 

rabbits - 3 transferware cup Hancocks

bunnyPuigaudeau,_Ferdinand_du_-_Chinese_Schadows,_the_Rabbit.jpeg

hare today, gone tomorrow

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At The Fishhouses

painting by Elizabeth Bishop

At the Fishhouses

To the Editor:

I wonder what was in David Orr’s mind when he decided to close his column about Ben Lerner’s “The Hatred of Poetry” (On Poetry, Aug. 28) by lifting his closing paragraph, practically word for word, from Elizabeth Bishop’s poem “At the Fishhouses.” He does Bishop’s gorgeously lyrical poem a huge disservice by pretending to pass it off as his own prose, which of course Bishop would have never approved, and neither do I.

FRANK LOPRESTI

KENT, CONN.

Well, well, well, Mr Orr.

Fie

Fie and for shame

Fie and for double shame

At the Fishhouses

“At the Fishhouses” from The Complete Poems, 1927-1979 by Elizabeth Bishop. © 1979, 1983 by Alice Helen Methfessel. Used by permission of Farrar, Straus and Giroux, LLC. All rights reserved. http://www.fsgbooks.com
Source: The Complete Poems (Farrar Straus and Giroux, 1983)
 ebishop
Elizabeth Bishop (February 8, 1911 – October 6, 1979) was an American poet and short-story writer. She was Consultant in Poetry to the Library of Congress from 1949 to 1950, the Pulitzer Prize winner for Poetry in 1956,[1] the National Book Award winner in 1970, and the recipient of the Neustadt International Prize for Literature in 1976.
Now I must squeeze in a library visit to read more of her work.(wiki)
ebishop-poems
And her correspondence with Robert Lowell.
words-in-the-air
And look at her paintings.

Thank-you, Mr Lopresti, for bringing this wonderful artist to my attention.

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Lust for Life

If you’ve been paying the least little bit of attention, you might have noticed I’m quite taken by the work of Vincent Van Gogh

Lust-for-Life-Vincent_van_Gogh_-_Self-Portrait_-_Google_Art_Project_454045-1887

Self portrait 1887

I’m also very fond of Kirk Douglas….

kd-favorite

That’s no whale of tale, I swear on my tattoo….20,000 Leagues Under the Sea

SOOOOOO

Kirk Douglas AS Vincent Van Gogh….

total fave

lust for life08-kirk-douglas

Lust for Life

I also loved the book

 

lust for ife pb

I posted Van Gogh’s Potatoes recently…and then I found a celebrity recipe site – really, there IS such a thing – and there was Kirk Douglas with a potato recipe.

Kirk Douglas’ Nutmeg Mashed Potatoes

4 large potatoes
1/4 cup butter
2 teaspoons ground nutmeg, or to taste
2 teaspoons salt, or to taste
1/2 cup sour cream

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender and split open, about 20 minutes. Drain and return potatoes to pot.

Mash potatoes with butter, nutmeg, and salt using a potato masher until well incorporated; stir in sour cream and whip until mashed potatoes are creamy.

Classic Celebrity Recipes

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