SharePiccadilly is a bizarre-sounding name–even to the British. Many theories abound as to the origin of the word, but the current consensus is that a young Somerset lad named Robert Baker came to London in the sixteenth century and made his fortune as a tailor. One of his talents was making pickadils, the ruched borders [...]
ShareHere is another German favorite of ours at Christmas: Ingredients: 4 cups flour 1 pound margarine 1 cup sour cream Finely chopped walnuts Directions: Soften margarine. Add flour and cream together. Refrigerate for at least 3 hours. Take out of fridge. Sprinkle 2 cups sugar and 1 cup flour on the counter. In the mixture [...]
ShareThis is a recipe from my wonderful German Mother-in-Law, Ellen Lutz. She always makes these during Christmas time and they are so good! 1/2 cup butter 1 cup sugar 2 eggs 1 cup flour 1/2 teaspoon salt 1 teaspoon vanilla 1 cup chopped walnuts raisins, chopped Directions: Preheat oven to 350 degrees. Cream butter and [...]
ShareIntoxicants & Potions Knowledge Cards Years ago when I was in New York City, I found these wonderful knowledge cards by Jeffrey Kacirk that tests a person’s familiarity with British historical facts about every day stuff. On the back of the box (which is the same size as a box of playing cards) it says: [...]
ShareTea caught on long before the nineteenth century. By the 1800′s it rivaled ale in popularity even among the lower classes. After all, it was something hot, which livened up otherwise cold meals for the poor. Too, the fact that the water was boiled made tea safe to drink. At first, tea was imported from [...]
ShareDid you know that pudding was a favorite among the Romans? When Rome conquered England they brought urpudding, or sausage. They poured meat or blood, spices and other ingredients into a skin of animal’s intestines. Sometimes this package was then smoked. Pepper and the smoke kept microorganisms from forming in the food and hid the [...]
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