Leni the Cook
Jefferson/Monticello Enthusiast
Crozet, Virginia
Interests
About Me
culinary historian, teacher of rural life skills, cook, gardener
My thought is that this catsup would add depth to beef or lamb gravys - not so much a tomatoey taste but a subtle undertone. more »
Free Some Day, Lucia Stanton, pg 29. "The weekly food rations for each adult consisted only of a peck of cornmeal, a half-pound of pork or pickled beef, and four salted fish-- a diet that was standard plantation fare in Virginia, although Jefferson's provisions of meat was smaller than many of...more »
Thank you for your nice words! MR is so way cool and I want more and more people to know about her. Leni the Cook more »
Yes, kristie - I love that red/plum pie plate and I use it far more for veggies than for pie actually! You are correct that what I did is more like steaming than boiling. With the big part of the stem cut short, or even cored out a bit, the inner stems cook just right for my taste (which is...more »
Yes, The Virginia House-wife is available. I recommend the 1984 edition by the University of South Carolina Press with historical notes and commentaries by the late culinary historian Karen Hess. Enjoy!more »