Food

I’m at the Fort this weekend (if you’re in the area, come on over and visit!), presenting life in the early spring in a cold environment. I’ll be staying all weekend, with no running water (it’s turned off until all danger of frost is gone) and little electricity (the gift shop has some). I decided that the food I was going to make should reflect the environment I’ll be in, and so these meals are ones that conceivably could have been served at the Fort in the spring of 1750.

Soup Meagre

I’ve adapted this from Hannah Glasse’s recipe of 1765. I find it amusing how closely it resembles the Green Soup that I made a couple of weekends ago for a Viking reenactment I did. There’s never much food in the spring, and what you can get your hands on has to “make do” until you can plant and harvest crops. It’s a tough time of year! This is a very plain soup, but with the seasonings, would probably have been quite the treat. Early greens in New England would include ramps, asparagus, watercress, fiddleheads, dandelion greens, and things we consider weeds like stinging nettle, onion grass, and dock.

Ingredients:

• 2 tbsp butter
• 1 onion, finely chopped
• 2 celery stalks, cut into 1- to 2-inch lengths (“half as long as your finger”)
• 6-8 oz mixed greens, (spinach, lettuce, arugula, etc), chopped if large
• 3 tbsp parsley, finely chopped
• 1 tbsp flour
• 2 to 4 cups broth
• 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1/4 tsp ground mace and/or nutmeg

Melt the butter in a large kettle or Dutch oven over medium heat. When the bubbling has subsided, add the onions and cook for about five minutes, until transparent.

Add the celery, greens, and parsley, stir, and cook over medium heat for about 10 minutes. Sprinkle the flour over the greens and stir to blend. Add the broth, salt, pepper, and mace, and stir well. Simmer the soup over medium-low heat for about 30 minutes.

Taste and add more salt and pepper, if desired. Serve warm, with bread if you have it.

Notes from Mistress Allyson: If you want to add a bit of protein to this meal (something that would have been in high demand in the 1750s in spring), try some beans or a bit of salt pork. Beans get added right before simmering. Salt pork should go in with the butter at the beginning.

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This past weekend, I had the pleasure of attending, vending at, and cooking at the Northfolk Nightmarket in Phillipston, MA. This was its first year, and wow, it was amazing. I did pretty well, and I had a blast. Since this event is Viking themed (though “fantasy” Viking more than historical, they delved into the mythology of Beowulf in a day-long roving play), I decided to both dress as and cook as a Viking woman would. That meant coming up with meals that could have been served in Grylla’s mead hall. I decided to make a pork roast with apples, and a green soup. The soup was delicious, but the pork… It was divine. The following was food for about four or five people (but we were hungry from being out in the cold all day).

Ingredients:

• 1.5 lb pork loin, plain
• 4 apples, rough chopped
• 2 red onions, rough chopped
• 24 oz beer or ale (light, NOT dark)
• salt, pepper, oregano, marjoram, about 1/4 tsp each
• 1 tbsp dried rosemary

Get your fire quite hot and make a good bed of coals to cook in (alternatively, set your oven to 350° F). Over a quick flame (stove burner set to medium high), heat up some olive oil and toss in the apples and onions. Saute them until they begin to soften, but before they start to crumble. Place the pork loin over the vegetables, and sprinkle with the salt, pepper, oregano, and marjoram. Add in the beer, a little at a time so it doesn’t bubble over, until the pork is almost covered (you may need to add more beer later if you don’t cover your pot). Sprinkle the rosemary liberally over the top of the roast, and pop it over the coals for 2 hours.

Check on your pork every 30 minutes or so (or every time a patron asks you what you’re cooking and why does it smell so damn good?), turning it so that every side spends time under the liquid. If the liquid boils out, add more beer or some broth. Continue to cook until the roast is ready to fall apart when poked with a fork. If you’re cooking it in the oven, cook for 2 hours at 350°, then an hour hour or so at 250° while lidded, for the best result.

Remove the pork from the liquid and slice into coins. Using a slotted spoon, pull out the apples and onions and serve them alongside the pork, with a side of rice.

Notes:

I used old apples I’d found forgotten in our crisper drawer. They looked like apples that had been sitting around since autumn, which worked well for my event. Because of that, they were a little older, a little softer, and a little sweeter than a fresh apple. I highly recommend this, because the result was incredible. This came out moist, and absolutely bursting with the flavor of the beer and rosemary. It has a little bit of a sweet immediate taste, with a lovely savory flavor that hits you after.

If you can, I really do recommend cooking this one in cast iron over a fire. It was really easy, and it was very showy for when people came walking by. But the smell of it, and the slight background taste of smoke and ash, just really came together.

I will also say, we didn’t eat it with rice when we were at the market. We ate it with our fingers, dribbling juices into the snow and ice at our feet, and giving no f*’s. LOL… It was just so good!

Chicken and dumplings are a staple in my house. They’re something in between a soup and a stew, and I usually get silly and call it Stoup. They’re incredibly easy to make, though it takes a bit of effort until you’ve learned the method. It’s filling, delicious, and you’ll get requests.

Ingredients for the stoup:

• 6 to 8 oz of uncooked chicken per person
• enough water to cover the chicken
• salt, pepper, oregano, thyme, and rubbed sage to taste
• 1 medium carrot, diced small
• 1 small onion, diced small
• 1 large rib of celery, diced small
• a teaspoon or so of butter, margarine, or olive oil
• white wine to deglaze the pan

Ingredients for the dumplings:

• 3 cups all-purpose flour
• 1.5 teaspoons salt
• 1 cup milk
• 1 egg

The chicken for this recipe can be done in two different ways. First, you can use bone-in chicken pieces and make it like “pulled chicken,” meaning you cook it, then remove it from the water and shred it up until it’s the size of bits you like. Second, you can use boneless, skinless chicken breast or thighs, in which case you’re going to cube your chicken into bite size pieces. Regardless of which method you choose to use, you should sprinkle the chicken with salt and pepper, then brown it in a cast iron pan (separate from the one you’ll be making the broth in). Make sure to brown all sides, but remember it doesn’t need to be cooked through. The full cooking happens in the water.

While you’re browning your chicken in batches, add enough water to a pot that it will cover your chicken when it’s added. It’s okay if you don’t get quite enough in the pot; you can add more after. You just want to get enough in there that you can start heating it up to a boil. As you finish browning chicken parts, put them into the water. Make sure there’s enough water to cover all the chicken completely, but not much more, and then lower it from a boil to a simmer. Add in your spices, about a teaspoon of each for now. You can add more later if needed.

As your chicken is simmering, dice up your carrot, onion, and celery. Add a bit of fat to the pan you cooked the chicken in, and saute your vegetables until the onions are soft and beginning to clarify. Add a tablespoon or so of a dry white wine to the pan, and stir and scrape well with a wooden spoon. All of the stuff you scrape off the bottom of the pan is “fond” and it’s what makes your stoup delicious. Add the veggies and fond to your chicken and broth.

Make your dumplings. Add the four and salt into a medium bowl. In a separate bowl or measuring cup, whisk together your milk and egg. Add the liquid to the flour, and mix until it forms a dough. This should be a soft and relatively smooth dough, with very elastic qualities. It may be a bit sticky or tacky, but it shouldn’t stick to the counter when you’re kneading.

Knead the dough on a lightly floured surface until it’s smooth and elastic. Keeping the counter lightly floured at each stage, you should then roll out your dough so it’s as thick as you like your dumplings to be. If you like your dumplings to be fat and fluffy, you’ll want to roll them out to about a half inch thick. If you want them more like noodles (my preference), roll them to under a quarter inch, basically as smooth and thin as you can manage without the dough sticking to the counter. Cut your dumplings into strips, squares, diamonds, or really any shape you like. you can use a dough cutter, or a knife, or even a rolling pizza cutter. Use a bread scraper to lift the noodles off the counter, dust them well with more flour, and let them rest and dry a bit while the rest of the food is readied.

When your chicken is thoroughly cooked (about an hour, or longer if you like), pull any boned parts out of the broth. Shred, if you like, and return the chicken to the broth. Bring the broth to a low but steady boil, and begin adding the dumplings to it a little at a time. I usually add about a handful of dumplings, then stir and let them begin to cook. This keeps them from sticking to one another. The flour on the outside of the dumplings will help thicken the gravy in your stoup, too. Cook the dumplings until they’re tender. This can take anywhere from five minutes to 20 minutes, depending on how thick they were rolled and how dry they were when you started. They should be solid throughout, with no doughy interior. Thin ones will taste like fresh noodles (which is essentially what they are).

If you find that your gravy isn’t thick enough, add a little water or cold broth to a tablespoon of cornstarch, stir until well combined, and then add a bit at a time to the simmering stoup. Repeat until you reach the consistency you prefer. Add in any spices you like, and if you want a fancier look, top each bowl with a sprinkle of fresh minced parsley.

Serve your chicken and dumplings over a pile of mashed potatoes, rice, or on their own in a bowl with a spoon.

I made this last week. It was rich, delicious, filling, and just the right thing after a long day of moving snow.

Ingredients:

• 3 lbs beef, cut into 1” cubes
• salt
• black pepper
• 1 tbsp oil
• 1 pkg bacon, cut into small pieces
• 2 large carrots, peeled, sliced on bias into large chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 lb pearl onions
• 8 oz mushrooms, quartered
• cornstarch mixed with cold beef broth, for thickening

Preheat oven to 350°. Season beef with salt and pepper.

In an oven proof pot, heat a little oil over medium heat. Add the bacon and cook until it’s crispy, stirring occasionally. This will take about six minutes. Pull the bacon out of the pot with a slotted spoon and put it on a paper towel lined plate to drain.

Increase the heat to medium high, and then add in the beef chunks in a single layer. Don’t crowd the pot, as the beef needs to be able to move around freely. Do it in batches, removing properly seared beef and adding it to the pile of bacon.

Once all the beef is seared, remove all but a tablespoon or two of the bacon fat in the pot. Lower the heat to medium, and stir in the carrot and onion. Cook until the onions are wilted and the carrots begin to soften, which should take about five minutes. Stir in the garlic and tomato paste, and cook until fragrant. Add a splash of red wine to the pot and deglaze it, making sure to scrape any “stuff” off the bottom of the pot and incorporate it into the onion mixture.

Add in the beef and bacon, the rest of the wine, broth to cover the meat and veggies entirely, spices, onions, and mushrooms. Stir gently to incorporate, and then cover the pot with a tight fitting lid. Put the pot in the oven and cook until the beef is fork tender and the sauce is slightly thickened. This will take about an hour and a half to two hours.

Remove the pot from the oven, and set it on top of the stove. On a medium high heat, bring the liquid to a low boil. Slowly pour in a tablespoon or so of cornstarch mixed in with some beef broth, and stir the stew well. Continue to add a tablespoon or so of the cornstarch slurry until you reach the desired thickness.

Serve your Beef Bourguignon over mashed potatoes, and with a side of your favorite vegetable.

Notes:

I tend to buy larger cans of tomato paste. When I open a new can, I measure out two tablespoon “plops” onto parchment paper, and put it in the freezer. Once it’s frozen, I stick the plops into a baggie, which I can then pull from whenever I need tomato paste. If you’re using frozen tomato paste, let it simmer until it dissolves into the onion mixture before moving onto the next step.

You can thicken the liquid with a roux if you prefer, but the silkiness of a sauce made with cornstarch is hard to beat. Because cornstarch is entirely starch, you need half or less of the amount you’d need of flour, in order to get the same level of thickness. A roux of flour will tend to make a thick gravy that is dark and heavy, while a roux (or “slurry”) of cornstarch will be lighter both in color and texture. There are places for both, but I prefer the cornstarch in this recipe.

If your family are not big mushroom or onion fans, you can cook those separately in a pan and add them as a topping in each bowl, instead of cooking them in the stew. Again, this is a matter of preference.

I know we’re out of season, but this seemed to be a good topic. Butchering applies to all animals, and whether you’re taking something small or large, there’s a level of skill to getting it done. The video is self explanatory, and it’s pretty good. I learned things watching it, and I hope you do, too.

I wanted to talk about butchering in general, though, for those who may not want to sit through an hour long video (though I do recommend doing so when you have time, it’s VERY good). In my very strong opinion, the hardest part about harvesting an animal is killing it. Once the animal is dead, it doesn’t really matter what you do to the body. It’s not going to complain or suffer in any way. So if you can shoot or otherwise dispatch the animal, know that the butchering can go as slow as needed and no one’s going to judge you for your cuts.

The purpose of butchering is to get the meat off the animal and into usable pieces. When you’re talking about large game like deer, elk, moose, bear, and the like, you will be dealing with parts rather than a whole animal. Like in the video, your butchering will consist of taking pieces off the larger carcass, and then preparing them for freezing or otherwise preserving them for long-term storage. Smaller animals like chickens, ducks, geese, possum, squirrel, etc. are small enough to allow you to work with the whole animal, and so the process is slightly different. You can prepare the entire carcass for freezing or preserving, which can be easier (but occasionally is more tedious).

The first order of business with any animal is to remove the guts, the viscera. Generally speaking, this involves opening the stomach cavity from the anus to the ribs, and then carefully pulling everything out. In larger animals this is pretty easy except for the first cuts. I always worry I’m going to puncture something when I’m cutting around the anus, and you don’t want that because you don’t want fecal matter in what’s going to be your food. Basically, you have one long connected tube (or more correctly, set of tubes) that go from mouth to ass, and you need to remove it all. There are internal organs that can be eaten, like the heart, liver, and kidneys. Technically, brain is also edible, as well as other stuff, but the other areas are very much filters for all sorts of things. Liver and kidneys, while filters, aren’t likely to pass anything on to you (especially after both freezing and cooking), but I always avoid the brain, lungs, and other stuff. The sole exception to this is that you can use the large intestines of some animals to make sausage casing (generally you would use pig, but technically any large animal intestine will do), but it requires a lot of cleaning to make it safe. Hides on larger animals can be removed first or last, depending on how you’re storing it during processing.

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At this time of year, with the blisteringly cold nights, a pot of hearty potato soup is just the thing to warm you. I love this plain, where I get to enjoy the simple flavors of the potato itself. I also love it “blinged out” with cheese and onions and other delicious additives. It’s super easy to make, too!

Ingredients:

• two tbsp margarine, butter or olive oil
• one potato per person, plus one extra, diced, skins on or off to taste
• one to two onions, chopped roughly
• one tbsp minced garlic per person
• enough chicken or vegetable stock to cover the potatoes completely
• milk or cream, to taste
• finely chopped fresh parsley (optional)
• crumbled fresh bacon (optional)
• shredded cheese of your choice (optional)

In a soup pot, heat your butter or oil and add the onions. Cook for a few minutes, until the onions are clear and limp. Add the garlic and stir well, cooking for another minute. If you are using fresh parsley, add half of it now and give the onions a good stir, then add the potatoes and the broth, just to cover them. Bring to a boil, then reduce heat and simmer until potatoes are tender and starting to fall apart.

Remove the pot from the heat. Using a potato masher, mash the potatoes until they are the consistency you like. Some people prefer a lumpy soup, with large chunks of potatoes (that would be me). Others like a smooth, pureed soup (my children), and this can be achieved by pouring the soup into a food processor or blender and giving it a bit of a whir. Alternatively, you can use an immersion blender easily enough for something in between.

Once the soup is the right consistency, return it to a medium high heat and bring it to a low boil. Add your cream or milk if you want, and salt and pepper to taste. Simmer until it’s as thick as you like it. As a quick fix, if you find your soup isn’t thick enough, you can always add dehydrated potato flakes until it’s the right thickness. Add the remaining fresh parsley right before removing it from the heat, and stir to distribute evenly. Serve the soup in large bowls garnished with a sprig of parsley, and a sprinkle each of bacon and cheese.

Notes:

If you’re in a real hurry, or you’re exhausted and just want potato soup, use instant potato flakes in your favorite flavor. Add enough liquid to make it soupy, then add your onions, parsley, and toppings. This isn’t as good as making it yourself, but it’s nice in a pinch or when you’re camping and don’t want to be bothered with whole potatoes.

You can add all sorts of things to potato soup. A loaded baked potato soup would have bacon, onions, sauteed mushrooms, and cheese. You could do broccoli and cheese as a topper for something that pretends to be healthier. Add a dollop of sour cream and paprika to the top for a creamier finish. Use your imagination!

When people ask me how much food I have prepped, I always say just about 18 months. It’s an odd number to many, and I often get asked why. The answer is, if the apocalypse begins right in the middle of summer and it’s too late to start planting, that’s the “worst case scenario.” From there to a finished crop is just about 18 months, give or take a few weeks. So 18 months is the longest I can expect to be with no food.

That assumes, of course, that I know how to make a garden grow. Now, I do know, and I’ve practiced. At one point, we had a small farm with an acre of kitchen garden that friends and I tended. I raised chickens and we hunted, and we traded with locals for things we didn’t grow or hunt. It was a lovely way to live and I miss it terribly. Sadness aside, I spent four years or so learning how to grow a garden of sustainable size. I’ve done the practice, though I need to continue to practice.

If you’ve never grown anything other than a few flowers, you need to begin learning how to grow crops now. This is not something you can “learn as you go” during an emergency. You need to know how to do all this stuff before an emergency. Do you know what to grow? Do you know how to grow it? Do you know how to harvest it? Do you know how to preserve its seeds, or otherwise get a crop the following year without getting seeds from a store? You must have the answers to all these questions and more before the SHTF.

The first and most important question to ask yourself is what kind of food you can grow, and what kind you want to grow. You should focus on learning how to grow the things that are in the middle of that Venn diagram. I usually suggest people start with garlic, green beans, herbs, and some sort of squash. All four are easy to grow, and require only a bit of attention to keep the weeds and predators out. I can tell you that my family can eat 100 feet of green beans each year. That’s a LOT. Most people plant about half that, if they’re planning on growing all their beans rather than purchasing. What that does NOT include is seed for next year, and that’s an important thing to remember.

I find that the best information for beginner gardeners comes from the Victory Garden networks out there (like these: Plant a Victory Garden and Vintage Victory Garden booklet). Victory Gardens were grown during WWII as a patriotic method of keeping commercially grown food for “the boys across the water.” Today, they’re an act of rebellion, because growing food makes you less dependent upon The Man. The idea of a Victory Garden is to provide enough supplemental food for your family that you don’t rely as heavily upon the government and commercial farmers to feed you. I suspect that this is a very good practice for all conservatives to begin as we move into a time of frugality and less government spending.

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This stuff is crack. It’s worse than potato chips. You can’t just eat one. They’re so yummy that you won’t be able to help yourself. It can be made with margarine instead of butter and it turns out okay, but if you can digest dairy, use butter.

Ingredients for the dough:

• 1/4 cup warm water
• 1 tbsp active dry yeast
• 1-1/2 tbsp sugar
• 1 cup milk, warm
• 2 large eggs, beaten
• 1-3/4 tsp salt
• 1 cup butter, melted
• 5 cups bread flour
• no-stick spray

Ingredients for the garlic butter:

• 1/2 cup butter
• 8 garlic cloves, grated or minced very fine
• 1 tsp salt
• 1/4 cup finely chopped parsley
• 1 tbsp finely chopped rosemary
• 1/4 cup shredded Parmesan cheese

First, gently whisk together the water, yeast, and 1/2 tablespoon of the sugar in a bowl. Let this proof until it’s bubbly and smells yeasty, at least five minutes.

To the yeast mixture, add in the milk, eggs, salt, butter, and the rest of the sugar. Beat these together with a wooden spoon or with a dough hook in your stand mixer. Slowly begin to add the flour, half a cup at a time.

Once all the flour is incorporated, knead the dough until it’s smooth and elastic. This will take 5 to 10 minutes in a stand mixer, or up to 20 minutes by hand. Always finish up your dough by hand, so you can tell when it’s ready. Place the kneaded dough into a lightly oiled bowl and turn it to cover all the dough with the oil. Cover with plastic wrap or a grocery bag with no holes, and let it rise until it’s doubled in size. This will take one to two hours.

While the dough is rising, make your garlic butter. Combine the butter, garlic, and salt in a small saucepan. Heat over a medium low heat and stir occasionally, until the butter is completely melted. Remove it from the heat, and stir in the parsley and rosemary. Reserve a tablespoon of the garlic butter for brushing on the finished bread.

Lightly grease two loaf pans (your favorite no-stick spray works great for this). Turn out the dough onto a lightly floured surface. Divide the dough into about 40 pieces. Shape each piece into a ball. Roll half the dough balls in the garlic butter, and arrange them in the bottom of the prepared loaf pans. Sprinkle with half of the Parmesan. Repeat with the rest of the dough balls. If you have any of the garlic butter left (except the reserved tablespoon), drizzle it evenly over the loaves.

Cover your pans loosely with plastic wrap or grocery bags, and let the dough rise until it has doubled in size. This will not take as long as the first rise, so plan on it being 45 minutes to an hour. Preheat your oven to 350°F during the last 20 minutes of the rise.

Uncover your loaves and put the pans in your preheated oven. Bake the bread until the tops are golden brown. If you have a thermometer, the interior should be about 200°F, which should take about 35 to 40 minutes to bake. Remove the loaves from the oven and brush the tops lightly with the reserved tablespoon of garlic butter. If necessary, reheat the butter to melt it.

Cool the loaves in the pans for five minutes, then remove the bread from the pans. Serve while still warm, with a side of pizza sauce!

Meatballs are the ultimate feast food, in my opinion. There are as many ways to make them as there are cooks, and maybe more. This recipe was created based upon a video by Country Life Vlog in Azerbaijan, Turkey. While Aziza (the cook) doesn’t give you amounts or any real instructions, I pieced this together by watching her cooking the meal. It’s incredibly delicious!

Ingredients:

For the broth:

• 6 cups water
• 1 lb beef soup bones
• 1 lb beef, diced
• 1 lb pork, diced
• 1 head of garlic, halved across the middle, paper still on it
• 1 large onion, quartered
• 1 hot pepper (dehydrated or fresh)
• salt, pepper, bay leaves

For the meatballs:

• 1 lb ground beef
• 1 onion, minced fine
• 1/3 cup rice, washed well
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp turmeric
• 1 tbsp dry mint (crushed fine)
• several dates, figs, or prunes

For the rest of the recipe:

• 3 large potatoes, peeled and split in half the long way
• 1 can chickpeas, well rinsed
• several threads of saffron

Make your broth first. Add the broth ingredients into a large pot and bring it to a boil. Reduce the heat and allow it to simmer for at least 3 hours, adding water as necessary to keep it from drying out. If you want to skip this part, you can use 6 cups of beef broth, and add the other ingredients to it, and let it simmer for 30 minutes before moving on.

While the broth is cooking, work on your meatballs. In a large bowl, add all the ingredients except the figs. Mix together by hand, until everything is well distributed. Let this sit, covered, for at least 30 minutes and up to 2 hours.

When the broth is ready, remove all the ingredients and strain it to be sure there’s no hot seedy surprises lurking in the bottom. Return the broth to the pot, and taste it. Add salt and pepper to taste. Bring the broth back to a simmer while you form the meatballs.

For a pound of ground beef, make 3 to 4 meatballs (yes, they are LARGE). Really manhandle the meatballs, slapping them from hand to hand to make them fairly solid. In the center of each meatball, place one fig, and form the ball around it. Set the meatballs aside.

Mix together a tablespoon of turmeric, a cup of water, and a dash of salt, and whisk to combine. Use this turmeric water to “wash” the outside of the meatballs. This adds a bit of flavor, but also smooths the outside of the meatballs to help them hold together better while cooking. As each meatball is done, place it into the simmering broth. Make certain the broth covers the meatballs most of the way. Cover the pot, and allow to simmer.

Peel and slice your potatoes in half now, and slide them into the broth around the meatballs. Add the rinsed chickpeas, a few figs, and the saffron, as well. Be careful not to squish the meatballs, as they aren’t firm yet and could fall apart. If there isn’t enough liquid at this point to cover everything, you can add a bit of beef broth or water, or even a dash of red wine, to bring it up high enough. Using a large spoon, gently nudge the meatballs to make sure all sides are getting evenly cooked, and they aren’t sticking to the bottom of the pot.
Simmer until the meatballs are cooked through and the potatoes are soft and just beginning to crumble a bit. You can check the meatballs with an instant read meat thermometer. They should register at 165°F when they are ready.

Serve up this delicious meal with a side of pickles or beets if you would like to be immersed in Turkish food culture. Alternatively, a slice of bread never goes wrong, either.

Notes:
When I made this soup, I found the broth to be so spicy that I couldn’t eat it. I used a dehydrated poblano pepper, and it was just too much for me. I’m not a big heat person. Family said that it was warm but not hot to them, so your mileage may vary! I served the broth in small bowls on its own, and then put the meatballs, potatoes, and chickpeas on a plate. That way, people could use as much or little of the broth as they wanted. This was a very hearty meal.

The Country Life Vlog video:

“In all her life Laura had never tasted anything so good as that savory, fragrant, sea-tasting hot milk, with golden dots of melted cream and black specks of pepper on its top, and the little dark canned oysters at its bottom. She sipped slowly, slowly from her spoon, to keep that taste going over her tongue as long as she could.” — from By the Shores of Silver Lake by Laura Ingalls Wilder, pp 204

Anyone who knows me, knows that I have an uncontrollable fascination with the Little House series. It was my introduction to Christianity, and the reason why I invited the minister to dinner when we moved to New England (Ma insisted it was right and proper, so therefore it was what I ought to do, yes?). I’ve been through the series so many times that I’ve had to buy new copies on several occasions, the older ones having worn out. I learned morals and ethics from them. For me, Laura and Ma and Pa and the other people there are just as real as you and me.

Several years ago (several severals of years ago), I was living on the west coast and had managed to become unemployed and rather destitute. I was scraping by on unemployment insurance payments, but it was pretty dicey. My partner D and I were approaching the Christmas and Yule season with as much joy as we could muster. After all, we had a roof over our heads, heat, and each other. It was lean, but love fills a lot of gaps.

Some kind soul had told the local fire department that we were living lean over the season, and a soft spoken gentleman brought us a hamper of food. I tried to protest, but he insisted that it was alright, we weren’t taking anything from someone else. I’ll admit, once he was gone, I tore into that box like … well, like it was Christmas morning. D and I went through the rice and pasta, a tiny canned ham, some fresh vegetables, and then at the very bottom we found the single precious can of smoked oysters.

We could have eaten that can of oysters in two seconds. We’re both in love with them, their smoky flavor, savory and oily… But I looked at him and ran to the book shelf. I pulled out “By the Shores of Silver Lake” and went skimming through it to find the New Year’s Eve scene. There it was, Laura’s description of the oyster soup Ma had made for their guests. He and I started laughing, and we recreated that soup for Christmas Eve for ourselves. It was a wonderful meal.

A while ago (before I couldn’t handle dairy anymore), I wanted to make the soup again. I remember how delicious it was way back when I was barely an adult. Tastes change, though, and I wondered if it would still be as magical. I picked up three cans of cheap smoked oysters and sacrificed some of my coffee half-and-half, and made the soup as a starter to our Yule meal last night.

Everyone enjoyed it. I made enough that I assumed there would be much in the way of leftovers, but there wasn’t. Barely a drop was left in my soup tureen when we were done! It was just as Laura described it, with the oil and butter, the salty sea taste.
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