(no subject)
If I could do what I did today for the rest of my life, I'd be a very happy girl.
Once again, I found myself in colonial costume, but today I helped cook on the hearth in the tenement house. I talked with people as they came into the house and explained what we were cooking, which was:
Chicken on a string, stuffed with onions, golden raisins (in lieu of currants), and molasses
A pot of sweet potatoes and apples, flavored with brown sugar, cinnamon, and NUTMEG!!!
Corn bread (in a Dutch oven!)
I loved the fact that, after researching colonial foodways for five weeks, I actually got to see it all in action and even take part in it myself! Saturday my supervisor is turning the cooking COMPLETELY over to me, which makes me excited and a little nervous. The challenging part is not having things like constant temperature, cooking time instructions, or specific measurements, like we're used to having today. Cooking was done so much by intuition and experience. It really was an art.
And of course, talking with people was so much fun, and especially this afternoon because the visitors were so eager to learn and so engaged in what we were doing in the tenement house. Every tour I give and discussion I have is different because people are all interested in different aspects of colonial life. It certainly keeps life interesting. Even though the research can bore me after a while, it's all worth it when I get to share my findings with visitors.
I wish this was my job and I could just stay here for a while longer!
Once again, I found myself in colonial costume, but today I helped cook on the hearth in the tenement house. I talked with people as they came into the house and explained what we were cooking, which was:
Chicken on a string, stuffed with onions, golden raisins (in lieu of currants), and molasses
A pot of sweet potatoes and apples, flavored with brown sugar, cinnamon, and NUTMEG!!!
Corn bread (in a Dutch oven!)
I loved the fact that, after researching colonial foodways for five weeks, I actually got to see it all in action and even take part in it myself! Saturday my supervisor is turning the cooking COMPLETELY over to me, which makes me excited and a little nervous. The challenging part is not having things like constant temperature, cooking time instructions, or specific measurements, like we're used to having today. Cooking was done so much by intuition and experience. It really was an art.
And of course, talking with people was so much fun, and especially this afternoon because the visitors were so eager to learn and so engaged in what we were doing in the tenement house. Every tour I give and discussion I have is different because people are all interested in different aspects of colonial life. It certainly keeps life interesting. Even though the research can bore me after a while, it's all worth it when I get to share my findings with visitors.
I wish this was my job and I could just stay here for a while longer!