Tag Archives: venison

A cup, a cup, a cup, a cup, a cup

It’s a coffee kind of day….

It’s National Coffee Ice Cream Day. Really.

and then there was a coffee making discussion on a Facebook group…which caused me to look up Arbuckle coffee and cowboy coffee before my second cup here….chuck-wagon-coffee

Then I learned that in Quebecois the cardboard sleeve that slips over the paper togo cups of coffee are called

 un manchon.

cafe-manchon-sleeveBut I digress……

When I was little coffee at home was made with a peculator


Oh, that distinctive sound…

Now the ancestral home is perfumed daily with Mr. Coffee

It beeps when it's done brewing and it beeps when it's done heating for the morning. But it makes coffee.

It beeps when it’s done brewing and it beeps when it’s done heating for the morning and all that beeping is a wee bit annoying. But it makes coffee.

I use a French press pot

I use a French press pot. No beeps.No music.

And now I’m at the coffee shop…kiskadee exteriorIt’s also the day, in 1620, that the Pilgrims departed England and eventually ended up here in Plymouth, on the street where I am RIGHT THIS MINUTE.

I’ve also been up to my eyeballs in Pilgrim food info, so my mind hasn’t been on food of this century…..

  • 17th century gingerbread recipes almost all call for bread – in the form of bread crumbs; but several do not call for ginger. Should you add it anyhow? Karen Hess has a theory (why don’t I ALWAYS read her first?)
  • So, so very very often the suggestions to keep meat from spoiling have to do with venison, and not other meats in 17th century sources…hmmmm – venison is different then other meats somehow….like it’s something you would hang on to, and not just gobble up because you were hungry. Perception, perception….
  • Repasts from the Past, where I’ll talk about bread and sops and Indian Pudding, at the Partnership of Historic Bostons on Friday September 18th at First Church Boston has tickets available
  • HardCore Hearth Cooking Workshop is ready to roll on Saturday September 19th at Plimoth Plantation- still time to join in the boiling/frying/roasting/baked goods fun with me
  • And…..it’s just the beginning of the Pilgrim and Thanksgiving food madness season. How did the Pilgrims ever do it without coffee?
Cream, please. No sugar, thank you

Cream, please. No sugar, thank you, I’m sweet enough the way God made me.

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Throwback Thursdays

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 the history of ‘the first thanksgiving’

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Filed under Perception ways, Thanksgiving