Poor Man’s Hippocras: taste test

The girls and I had a lovely evening, sharing a charcuterie board to go with our version of hippocras. We strained the spiced out using a jelly bag, and kept it warm until we were ready. Here is how it turned out. The first thing to notice was how deep the colour had become. You … Continue reading Poor Man’s Hippocras: taste test

Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots

While making scalloped potatoes yesterday, I wanted to find a way to use the carrots from our garden I had picked that morning. If they had been larger, I would have just sliced them thin and layered them with the potatoes, but these were on the small side. So I got creative. Here is how … Continue reading Not quite a recipe: three cheese scalloped potatoes with kielbasa and carrots

Historical cooking: chickpea soup with fried bread

One of my Recommended posts was for the Historical Italian Cooking YouTube channel. Recently, they put out a new video for a super simple dish made with ingredients we typically have on hand. Today, I was able to give it a try! Here is the video. https://youtu.be/rqMmatyND7o You can also visit this link for the … Continue reading Historical cooking: chickpea soup with fried bread

Making lemon cheese and a hanging rig

I've been planning to do this for a while, and finally had the chance today: making lemon cheese. I'm using a recipe I found here. Do check this site out. Especially if you're interested in different ways of preserving food, though there is lots more there, too. After sanitizing my equipment, I started heating the … Continue reading Making lemon cheese and a hanging rig

Easter preparations: baking day and frozen ground

Today, while the girls continued to work on the basement (I have yet to go down to see their progress!), I worked on baking our Easter bread. Then, since I was baking anyway, I made some sourdough soda bread, and another double batch of what has become my usual standby, a basic bread recipe modified … Continue reading Easter preparations: baking day and frozen ground