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Historic American cooking in a 21st-century kitchen
Highly unusual lives.
A Romaine Brooks Biographer's Writing Life
An enjoyable ramble through the world of Historic Foods and Cooking to include Gardening History, Poultry History, Dress, and All Manner of Material Culture.[©]
Travel tidbits and random noticings
Forgotten Stories - Where Forgotten, and Nearly Forgotten Stories of the Past Are Brought Back To Life
of a social historian
A Group Blog on Early American History
I am loving your blog entries, which are demonstrating some joyful conflicts between your American-side, your BC-side and other English influences..hello, Tim…to say little about the French position on so many sides. You appear to be having a very rich experience that will mightily inflence your new book.
The blog on Chicken a la Maryland was quite interesting because the mid-west, plains state recipe is called Chicken Fried Steak complete with the heavily peppered white gravy which does not resemble a butter enriched Sauce Bechamel that you describe.
Keep up the good effort. Hello to Tim, Maya and Eli. Aunt Carol
Thanks Carol. There are countless variations on Chicken Maryland. I tried John Beard’s recipe last night (and added the photos to the blog post). Tasted great, and the best part is: leftover fried chicken for lunch.