Tag Archives: Paula Marcoux

Flipping, Flapping, Frapping

Flip-flops.

The Sound of summer includes the sound of flip flops.

Flip-flop. Flip-flop. Flip-flop.

Even in places where flip flops aren’t the best choice. Like anyplace that isn’t a beach.

You can hear them coming. And going. Without looking at feet, you know what’s on them.

Flip-flop.

Havaianas_Tradicional

 

So while the girl was asking, “Have you ever heard of a drink called…..a flap?” I was hearing flip-flops.

I asked her if she meant

“Frappe”

And she smiled real big and said, Yes, THAT’S it!” and her sister got closer, and her Mom and there were others and it was hard to tell who was together-together and who was just together as in there in the moment together.

frappe Photograph by Kang Kim, Prop Styling by Lauren Evans, Styling by Karen EvansApostrophe

FRAPPES    photograph by Kang Kim, Prop Styling by Lauren Evans, Styling by Karen Evans/Apostrophe

So I describe how a frappe was a milkshake with ice cream, and if they ordered a milkshake ‘round these parts, they were likely to get shook milk, no ice cream.

Her sister asked, “But where’s the

RUM?”

Flip-flop. Flip-flop. Flip-flop.

The_Pirates_carrying_rum_on_shore_to_purchase_slaves

Yo

 

Both girls were under the age of 12 so rum drinks weren’t what I first thought of when this line of questioning began, and then I remembered….

FLIP?

Are you asking about Flip?

Now everyone was smiling and nodding….

Now, thanks to Paula Marcoux I know from flip.

flip_Paula_01

Beer, rum, molasses, hot poker, done.

 

 

I know oodles of other things from her, too, but flip and rum had come up recently, and put her in my thoughts, and memories of flips past…. in the way rum drinks do here in New England. It’s not exactly flip season here, with temperatures and humidity both in the high ‘80’s, but no season is truly far from another here in New England, so soon enough it will be flip appropriate time.

rum5FlipTools

illustration fro Rum: A Global History

I had recently been flipping through Mrs. Child’s (Lydia Maria, not Julia) “American Frugal Housewife”, the way one does in the food history biz.

Frugal hs 2nd ed cover

I was (and still am) wrestling with the differences/different-name-for-the-same-thing conundrum between flapjacks, slapjacks and flatjacks. In short, sorting out the Jack branch of the fritter family.

Which started with Johnnycake and Hoe Cake, and is detouring through Pancake, with short stops in Griddle Cake, Mush Cake and Corn Cake……

While looking at pancakes, and I saw this:

Pancakes

“…A spoonful or two of N.E. rum makes pancakes light. Flip makes very nice pancakes. In this case, nothing is done but to sweeten your mug of beer with molasses; put in one glass of N.E. rum; heat it till it foams, by putting in a hot poker; and stir it up with flour as thick as other pancakes.”

  • Child, Mrs. The American Frugal Housewife, 12th Boston: Carter, Hendee and Co. 1832. Reprinted 1980. p. 74.

Paula’s has directions for flip (with a photo step by step) in Cooking With Fire. And she has notes on these pancakes in the appendix, where she recommends adding a pinch of salt and an egg. And cook them in bacon grease. All good.

Cooking with fire

I’m still thinking about rum in pancakes……with blueberry pancakes and cinnamon? With rum butter? Are these supper pancakes rather than breakfast pancakes?

So I told the girls about flip pancakes, too.

And then I wondered – what sort of New England Colonial Educational Experience was this family on that involved Flip? Cause that’s the field trip that I want to go on.

 

RumGlobal History

I have more RUM books then I thought – all that Living Proof at Plimoth Plantation

 

 

 

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Filed under Books, New England, Perception ways, Summer

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″.

pie-jag-shelburne-musuem

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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Not a Pizza

I know, you can have an

English Muffin Pizza

Thomas_recipe_PizzaMuffinEM

Thomas’s English Muffins Pizza-ed

But what if you took a tortilla instead of an English Muffin???

tortillas - flour

Flour tortillas

And What IF you happened to have hummus instead of sauce?

hummus container.png

and then you added just a little cheese….and popped it into a hot oven…It WAS a cold night….and when you took it out you folded it in half to eat it…

Besides Supper  – what would you call it?

It’s Pizza-ish, but not pizza.

The best I could come up with is Quesa-rizza – the place in between the quesadilla and the pizza. Or not.The ‘R’ in the middle is a Massachusetts thing.

My son would combine a burrito inside a little pizza and called it a burr-izza.

♦◊♦

And then the 17th century calls….Spring Training  is not just for the Red Sox.

Time to get ready to get back to 1624….

NEHome

and one of my faves slides…

goatmilking

and then there’s the rest of the PowerPoint, but I don’t know how to link. The Pilgrim ate more meals then just “The First Thanksgiving” is the point of the PowerPoint.

 

 

AND…..

Vinca_minor_Nashville

Vinca – also know as creeping myrtle and periwinkle is creeping everywhere. Did I miss the crocuses and snowdrops?

St Patrick

saint patrick

Snakes be gone!

his day is approaching ….all the green around here isn’t just Spring springing.

Time to make the soda bread. Paula Marcoux has a great recipe at this edible South Shore and South Coast link:

One Loaf of Soda Bread – HOLD THE BLARNEY

 

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Filed under Irish, Pizza, Supper, winter

Muffings (English implied)

Wicked Way-Back Wednesday

English muffings from the 18th century.

For version for a 21st century cook, see Paula Marcoux’s Cooking with Fire

Cooking with Fire by Paula Marcoux

Cooking with Fire by Paula Marcoux

To make Muffings and Oat-Cakes.

To a buſhel of Hertfordſhire white flour, take a Pint and a half of good Ale-yeaſt, from pale Malt, if you can get it, becauſe it is whiteſt ; let the Yeaſt lie in Water all Night, the next Day pour off the Water clear, make two Gallons of Water juſt Milk warm, not to ſcald your Yeaſt, and two Ounces of Salt ; mix your Water, Yeaſt, and Salt well together for about a quarter of an Hour, then ſtrain it and mix up your Dough as light as poſſible, and let it lie in your Trough an Hour to riſe, then with your Hand roll it and pull it into little Pieces about as big as a large Walnut, roll them with your Hand like a Ball, lay them on your Table, and as faſt as you do them lay a Piece of Flannel over them, and be ſure to keep your Dough cover’d with Flannel ; when you have rolled out all your Dough begin to bake the firſt, and by that Time they will be ſpread out in the right Form ; lay them on your Iron ; as one Side begins to change Colour turn the other, and take great Care they don’t burn, or be too much diſcolour’d, but that you will be a Judge off in two or three Makings. Take care the middle of the iron is not too hot, as it will be, but then you may put a Brick-bat or two in the middle of the Fire to ſlacken the Heat. The Thing you bake on muſt be made thus:
Build a Place juſt as if you was going to ſet a Copper, and in the ſtead of a Copper, a Piece of Iron all over the Top fix’d in Form juſt the ſame as the Bottom of an Iron Pot, and make your fire underneath with Coal as in a Copper: obſerve, Muffings are made the ſame Way ; only this, when you pull them to Pieces roll them in a good deal of Flour, and with a Rolling-pin roll them thin, cover them with a Piece of Flannel, and they will riſe a proper Thickneſs ; and if you find them too big or too little, you muſt roll Dough accordingly. Theſe muſt not be the leaſt diſcoloured.
And when you eat them, toaſt them with a Fork criſp on both Sides, then with your Hand pull them open, and they will be like a Honey-Comb ; lay in as much butter as you intend to uſe, then clap them together again, and ſet it by the Fire. When you think the Butter is melted turn them, that both Sides may be butter’d alike, but don’t touch them with a Knife, either to spread or cut them open, if you do they will be as heavy as Lead, only when they are quite buttered and done, you may cut them acroſs with a knife.
Note, Some Flour will ſoak up a Quart or three Pints more water than other Flour ; then you muſt add more Water, or ſhake in more Flour in making up, for the Dough muſt be as light as poſſible.

(The intial transcript came from Celtnet – then I added the random caps and italics from the Prospect Books edition.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/glasse-wine-brewing-bread-17.php
Copyright © celtnet)

“First Catch Your Hare…” The Art of Cookery Made Plain and Easy. A Lady (Hannah Glasse). Facsimile of the first edition, 1747. Prospect Books, 1995. p. 151.

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