Oy, it’s been an age, hasn’t it? Well, life had some unexpected bumps and developments this year, but I think it’s time to reopen the kitchen, hm?
Selected Recipes Ridiculously good tea Route Drop Cakes
One of these developments is relevant to this (and likely many future) posts – I am now a Historic Cook at the cozy downtown museum of Mackenzie House ♥ You should visit sometime soon!
Mackenzie house remembers the last house of William Lyon Mackenzie, radical newspaper editor, fierce politician, playful father, Scottish immigrant, failed rebellion leader, first Mayor of Toronto, and Grandfather of Canada’s tenth Prime Minister, William Lyon Mackenzie King.
His life, and those of his family, make fascinating stories. Come over for some tea and we can chat around the fire 🙂
The best tea you will ever have:
As someone already known in my day job for my absurdly large consumption of tea, it is hard to imagine that I can drink any more, but I know it gives you great comfort to be reminded that impossible things are indeed achievable with sheer determination (and maybe not a small amount of obsession).Read More »
The 20th century saw many periods of change (flavoured with surprisingly persistent continuity). One of the biggest catalysts for change was of course, the wartime period. Looking at repositories of wartime recipes is a fascinating glimpse of how Canadian Cookery and home life changed. However, I also learned that while cookbooks are a unique method to illuminate history, they can also actively erase important histories as well. Read More »
Canada Part 2: 19th c. Ontario Cooking featuring Immigrants from the Isles
Selected Recipes New Cock-a-Leekie Soup “Excellent Hot Tea Cakes” “Cranberry Pie”
If you’ve ever watched “Chopped: Canada”, you can sympathize with me when I say that I would be first on the chopping block. Do I cook with enthusiasm? Heck yes! Bravery? You betcha! Skill? Eh….in time, I tell myself, in time.Many times over this Historic Kitchen project I have looked askance at my final product….doubting that I have made it correctly. I would bet good money that my attempt at Patina of Pears would make even the dour Cato the Elder roll over laughing. The difficulty with creating recipes of unfamiliar dishes is that you have no ideaif you are wrong, or how you are wrong. Just that unpleasant niggling sensation that something must be different….since “there is no way this thing should be so jiggly/…neon…/crunchy/[insert questionable adjective here]!”Read More »