“Thanksgiving we eat and drink of ye best.” Dated Nov. 24, 1748 from William Haywood’s journal, Charlestown, NH Without gushing too much, I have a lot to be thankful for this year, but on a daily basis, I’m surprised and delighted by waking up in my new old house. The oldest part of it
“The boy is fond of sweets… Cakes and pies, jams and jellies, honey on the comb. Perhaps a pinch of sweetsleep in his milk, have you tried that? Just a pinch, to calm him and stop his wretched shaking.” -A Feast for Crows People of the Northern Hemisphere. Autumn is upon us, and that
So, when I asked on Facebook and Twitter what you all suggested for real-world foods that would be at home in Castle Black, a number of you suggested Pemmican. I’d never heard of it, but when I looked it up, I knew you’d nailed it. Pemmican is a Native American Indian food consisting of dried
When I survived a week of pulling an average of 3 squash a day from the garden, I knew that more drastic measures were called for. A nipping in the bud, as it were. Literally. These squash blossoms are stuffed with soft goat cheese, lightly battered, then fried to a crisp golden brown. The
If you have a garden, and like me, thought back in the spring that a single little squash plant would be a great thing to plant, then you are also probably finding yourself swamped with more of the little things than you can cook. I’m pulling out about 1-2 per day at this point, and
So, I was in London last week for a friend’s wedding, and remembered a well-timed email from a month or so earlier, suggesting I check out the Chelsea Physic Garden, if I ever had the chance. I don’t recall which of you sent the note, but Thank You! The original walled garden was created in
Thoughts: Elderflowers are one of those fantastic yet often overlooked ingredient. They are far less popular in America than in Britain, where they the flowers are used culinarily and to make cordials, while the berries are incorporated into a wild array of recipes. The fritters seem to fit very well with the Reach, and Highgarden,
“By the time the telling was done, it was dark outside and Sam was licking his fingers. ‘That was good, but now I’d like a leg of lamb. A whole leg, just for me, sauced with mint and honey and cloves. Did you see any lambs?’” -A Clash of Kings Thoughts: This was one meal that
So, you all know by now that the blog isn’t one of those sites that frequently plugs products online. In fact, I’ve never posted anything of the sort, preferring to focus on the recipes and food. But there are exceptions to every rule, and when I accidentally stumbled onto these amazing drinking mugs, made by a
Thoughts: Shortbread, no matter how you cut it, is awesome. Rich, buttery, flaky. It’s made for a nice afternoon break with a steaming mug of tea and an enticing book. In this recipe, the spruce tips give the shortbread the slightest lemony kick, with just a hint of conifer. They’re rustic, delicious, and a little