The Cup That Cheers - Seite 2 


Historic Cooking: Capon with Oranges, 1596.
Capon (Chicken) with Oranges. Photo: Elizabeth Urbach In the History of Royal Food and Feasting course last week, we took a look at the 16th century, and English aristocratic and royal food of Elizabeth I's court. I was able to complete one of the suggested recipes: Capon with Oranges. Here is the original recipe: Take your capon and set him on the fire as before with
Fylettes en Galentyne. Photo: Elizabeth Urbach. So, I signed up for the History of Royal Food and Feasting course on FutureLearn, again, in the hopes that I will be able to complete the recipe challenges/assignments this time around! After all, it is the 3rd time I've taken it, and I get a few more done each time ... Week 1 focuses on the Tudors, and the court and kitchen of
2017 is up and running, and the 2017 Cat Rescue Tea Fundraiser was a success!
Alexander Hamilton vs. Aaron Burr (1804), from a paintingby J. Mund ca. 1904. Wikimedia Commons. Hello everyone! I hope you've found a lot to be thankful for in this new year! I am one of those people who didn't have high hopes for the outcome of the recent U.S. presidential election (no matter who won), and I am also thoroughly sickened by the way Americans have turned on one
Soft Gingerbread from _The Bride's Cook Book_, 1915.
Photo: Elizabeth Urbach. Since I've had this week off between Christmas and New Year's I've had a bit of time to do some baking. There is construction going on in the kitchen, so I have to wait until the workers go home in the evening before I can clean up all the dust and grime, and cook anything; I've also been fighting a bad cold for over a week anyway, so I've been spending
A long-awaited update!
Me and two friends in 1920s costume at the local Egyptian Museum, September 2016. Photo: Ann Morton. Hello everyone in blog-land! "I'm not dead yet!" as goes the line from Monty Python's _Holy Grail_ ... As you may have surmised, things have been changing around here, but hopefully I'll be settled for a good while and can get back to my cooking, costuming, and general historical
Slowly catching up ...
Photo from www.e-Cobo.com. AUTUMN DAYS. BY LOTTIE LINWOOD. ‘Tis Autumn time! the summer flowers Have faded ‘neath its golden feet; The birds have left their shady bowers, And winds chime mournfully and sweet; The maple boughs, whose folded leaves Have whispered through the summer days Like bright-winged birds, around the eaves Are flitting in the sun’s pale rays; I
Historical Food Fortnightly and A History of Royal Food and Feasting -- Tartes owt of Lente
Ingredients for Tarte owt of Lente. Photo: Elizabeth Urbach. So, I haven't exactly fallen off the end of the earth (again), but I haven't had much energy after working all day at the school. Now that summer has arrived, though, I'm only working half-days at the summer school, and also taking two online classes through FutureLearn. One class is called The History of Royal
Historical Sew Monthly: A Cap with a Pleated Ruffle
_Plucking the Turkey_ by Henry Walton, 1776, Tate Gallery. I won't be able to keep up with all the challenges this year, and will probably be finishing up the blog post and putting it online after the deadline on whichever challenges I can complete, but hopefully people will enjoy seeing the results anyway! Here is the challenge for February, in which I make a simple 18th century cap
Historical Sew Monthly -- Procrastination (how appropriate!): A pre-Gold Rush California day dress
Version 1.0 of the California day dress ca. 1838. The Challenge: Procrastination (January 2016), Out of Your Comfort Zone (June 2015), and Stashbusting (March 2015). I didn't realize it until last month, but I neglected to publish the blog post in 2015 for the Out Of My Comfort Zone and Stashbusting Challenges, which were part of the original reason for this dress being made! 7
The new year approaches!
Clipart from Webweaver.nu Well, Christmas Day has come and gone, and I don't know about you, but I'm never ready for it to be over! It's always a let-down to me, when all the preparation and holiday spirit is finished after one day; I much prefer the older tradition of 12 Days of Christmas! It's not like there's not enough treats to last at least half that long, plus, I always run