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No more food!

I am exhausted.

I have cooked all day for Jamestown Foods and Feasts, and I have Banbury tarts (with enough for everyone to have one as well as display), roasted duck, roasted parsnips and turnips (roasted in the duck fat!), pease pudding, and game pie.  I would have had little game pies, but the suet pastry crust turned ugly on me, so Bob had the filling from a couple of them for dinner.

I swear, I greased the everlovin' poop out of those tart tins, and it still stuck like glue.  I'm not using that recipe again.

I also have gammon slices, cheese, bread, butter, and I need to dig out my dried fruit and nuts and sugar.  I have all the silver, and Bob has packed it all up (love Bob!), and we're ready to leave tomorrow for two days of fun and frolic in the 17th century, long before Thanksgiving was a twinkle in a Victorian woman's eye.

Not that that will stop people from constantly asking if this is the governor's "thanksgiving dinner".

But the cooking is done, and since I made a backup game pie out of regular pastry (I never try something new without making a backup), I have a nice game pie.  If anyone wants the recipe, I'll try to write it out, but I made some modifications, and didn't really measure terribly closely.  Thankfully, it's a very forgiving filling.

Anyway, that's me done and prepared.  Tomorrow will be packing and traveling.

Speaking of living history, Plimoth Plantation had a fire in their village when a chimney caught fire.  Fortunately no-one was hurt, but the house is damaged beyond repair.  If anyone wants to, they are accepting donations to rebuild here.  Insurance will cover some of it, but not the entire replacement costs.  I know there's a lot of people asking for help this holiday season, so don't feel obligated, but I love everyone up there, and I thought I'd pass this along in case it reaches someone who wouldn't otherwise hear about it, but would like to help.  Thanks.


( 9 brains — Leave a chunk of brain! )
Nov. 23rd, 2011 02:11 am (UTC)
We are planning a fundraiser here to help them. Living History has to stick together.

Hm. Maybe you would know, is there a "docent's club" or such which people use for mutual support? Running these places is hard enough, we will do a much better job if we work together.

For my suet crust, I find I need to line the tart pan with caul-fat.
Modernly, I use parchment, it's far more easily gotten.
Right now I am using goose-fat crust, and letting it air-dry and cool before filling. Tomorrow I plan to try some par-baked.
Nov. 23rd, 2011 12:09 pm (UTC)
Wow, I'm exhausted just reading about all the cooking!
Nov. 23rd, 2011 12:59 pm (UTC)
See you tomorrow. We'll be there about 10:00.
Nov. 23rd, 2011 04:57 pm (UTC)
Yay! I'll be in the old Gov's house, freezing my ass off, as usual. :)
Nov. 23rd, 2011 02:23 pm (UTC)
I swear, I greased the everlovin' poop out of those tart tins, and it still stuck like glue.

This is always happening to me, and I wish I knew why.
Nov. 23rd, 2011 04:41 pm (UTC)
I think it's because the suet crust is very dry and crumbly, so it soaks up any grease you put in. Like loosecannon up above, it's probably best lined with parchment.

The dough was supposed to be firm enough to make little stand-alone pots to hold the filling, but I think I'm going to have to go back to using lard (if I can find it around here) for the fat in the pastry - the suet is just too crumbly.

On the plus side, I made shortbread this morning that is faboo - the trick is adding an egg yolk and cream for the moisture.
Nov. 24th, 2011 02:55 am (UTC)
That all sounds tasty! Hope you have a good day.
Dec. 1st, 2011 05:12 am (UTC)
Got a picture of the spread:
Gov's table
Dec. 2nd, 2011 04:06 am (UTC)
( 9 brains — Leave a chunk of brain! )

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