I enjoy having tea and blogging with my tea friends. This blogging thing is a passion of mine. I enjoy it immensely.
I hope you come often and invite your tea friends here. I really would enjoy the company.
Wench By Dolen Perkins-Valdez 304 pages; Amistad A righteous historical novel about female slaves on, yes, summer vacation with their masters in free-state Ohio.
The Colored Girl Beautful
by Azalia Hackley
The National Capital Code of Etiquette
by Edward S. Green
My Book lists
These are books I am looking for to help with my reenactment program
I have this One!
Victorian and Edwardian Fashion: A Photographic Survey By Alison Gernsheim
Mrs. Lincoln's Dressmaker
Behide The Scenes
30 years slave and 4 years in the White House
Mary Lincoln's Dressmaker
the story of Lizzy, The first Lady's dressmaker.
Mary Todd Lincoln's Dress
Mary Lincoln’s purple velvet skirt and daytime bodice are believed to have been made by African American dressmaker Elizabeth Keckly. The first lady wore the gown during the Washington winter social season in 1861–62. Both pieces are piped with white satin, and the bodice is trimmed with mother-of pearl buttons. An evening bodice was included with the ensemble. The lace collar is of the period, but not original to the dress.
A night to experience the finest African-American
Cuisine in Rhode Island A full course dinner and re-enactment featuring Phillis, a 19th century South County Rhode Island Cook of Extraordinary Talent.
Ahh, good to see you folk. The master said you will be stopping by inquiring about my jonny cake.
Folks are always stopping by for one reason or other.
Well, I will not be giving you any secrets recipes of anything like that, But I can tell you how to make a good one that will be fit of a King..,
A good old-fashioned jonny-cake should be made from Indian
white corn meal.
I always insisted on having white Narragansett corn, ground at the Hammond's Mill,
I will not
touch meal ground at any other mill because the other mill makes harsh feeling round
The Hammond's Mill makes a soft smooth flat meal. They grind the corn slow and fine with Narragansett garnet rock.
Now, down at the old Coon's mill , their meal is coarse grained round meal . Even a Narragansett pig would have turned
up his nose at in disgust. They also rushed the grinning process.
The object of the miller is not to see how much
corn he could run through his mill in a given time, but how well he
could grind it,
Well, as I said before, my jonny cake is made of white Rhode Island corn meal made from Narragansett Indian corn, The corn meal was carefully and slowly ground with fine-grained granite mill-stones from down at the Hammond Mill.
I baked it before a glowing fire in the hearth.
First I pore scolding water on the corn meal, some times I add a little milk, but most of the time just water. Then I kneaded it to the consistency that is just thick and sticky enough to stick to my baking board. I use a red oak barrel head board with my flat iron in the back to help support the board in a somewhat upright position..
When the Jonny cakes was thoroughly
done, still resting on the red oak board, I place them one on top of the other, cut them in half a make six
pieces, then place them carefully in two even stacks, on a pewter plate,
I have Margaret, she a black waitress girl, take them hot to the breakfast table, without a
moment to loss .
Mark! I say, "pewter plate; " none of that fancy china dishes, for pewter keeps things nice and hot, just the way the master likes it.
The master says my Jonny cake is the best in the county.
Well, I cant not keep jawing with you folk for I have a heep of baking to to do for you folks. Just go on in the dinning room and make yourself comfortable.
Young Master Tommy use to watching me made my delicious porridge from the kitchen door..
First, I'd boiled the water, always drawn fresh, sparkling
from the well
In the boiling water Id carefully sifted
through my fingers of my left hand the flour and stirred
with a pudding-stick in my right hand. You have to do this slowly to keep it from sticking and lumping. nothing I spise more is lumpy porridge.
They say my milk porridge is a complete and instant cure of the blues.
Let me tell you a story
of Sol Smith, who once stopped in my kitchen to warm,
whilst on his way to hang himself on the limb of a sour apple tree in the lower
orchard. He was fretting about some love affair, I was just finishing off a pot of
porridge. As he cane in I could see he looked so woe-be-gone-like so I gave him some of the porridge, which was not more than half finished. Then
he took a rope with a noose braided on one end out of his pocket and
threw it to me and told me to use it to mend my old clothes-line, Then he said, that Almira might marry as many other
fellows as she wanted to, and he wouldn't mind, so long as he could
get'' such porridge as them was.''
No ordinary man or woman
in Narragansett ever said in those days," Please give me a little more
of that porridge," but,"Please give me a few more of them porridge."
It was good of you to visit my kitchen. Come by any time and I will fix you up a batch of my jonny cakes for your travels.
Resource from: 'THE JONNY-CAKE PAPERS OF SHEPHERD TOM' by Rowland Gibson Hazard and Thomas Robinson Hazard
I don't cook any more because all six of my children are out of the home and on their own. They are raising their children and doing well, Thanks to the Lord! I still enjoy baking though. I send many days here in my new tea salon, baking treats for my teas guest, that come to visit. It also helps to keep the studio warn on a cold winter's day..
Crescent rolls filled with plum preserves and Pumpkin butter. Garnished with beautiful ripe black grapes.
I love sitting in the dinning room, enjoying tea and feeling and smelling the goodies in the oven. Reminds me of my childhood days.