A thank You

one chewits 2

Sandie,

Thank you for sharing the photo of Paul & I together. (from the last workshop)  The chewits were delicious!  I particularly enjoyed the hare filling which was moist with a tender flavor.  Wish it hadn’t slipped my mind to add thyme as had intended to do so, but will try it next time we make this receipt as think it would be a nice accompaniment to the flavor.  Paul preferred the pork.  Although this filling was drier than the hare, your suggestion of adding the leftover apple filling was a good one and would definitely go that route again…and I would add even more blue cheese too.

After eating many of the hand pies, did some reading about bone marrow as enjoyed those hand pies the most and was curious about it.(Spinach and Marrow Hand Pies)  Found some interesting reading online about the health benefits of bone marrow, its history as a staple for Indians, and how bone marrow is considered a gourmet delicacy by some and is still widely used in many other countries despite having fallen out of favor here.  Learn something new every day!

Your classes are so informative and we find we always come away with renewed interest every time.  Thanks for providing this fun opportunity.

Talk to you again soon,

Heather

This entry was posted in Uncategorized by Sandie. Bookmark the permalink.

About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

Leave a Reply

Your email address will not be published. Required fields are marked *