I think I have to post again

More stuff comes to mind... like the other fun side of my life...the 18th century side. Over in the 18th century, and I can say that with a straight face, I am going to a party tomorrow night to celebrate the hot off the presses-ness of a new receipt book. Cookbook in the 21st century. Polly was her name and writing down what she cooked was her game. Then 200 0dd years later some one gave this little batch (get it, nyuck, nyuck) of receipts to Sue, who gave them to Mercy who divvied them out to other cooks and one of them happened to be me. I got to bake Rusks in the oven at Williamsburg. (This is the oven at CW & that is Michael heating the oven. He did a great job!). I was supposed to bake them in a modern oven, but I somehow didn't get that part of the instructions, so I baked them in an outdoor oven and they were wonderful.

Sue and Mercy have researched, modernized and tested, farmed out the receipts, compiled results and had this all printed into a book for sale to those of us interested in 18th century cooking. I can't wait to see the receipts, the modern adaptations AND to start cooking!

Polly's receipt for rusks is basically just the ingredients. Of course, she knew how to make them. I have recipes like that now. When I made the rusks they came out a lot like English Muffins...interesting...

Imagine 200 years from now, someone trying to interpret my recipe for fettucine: pasta, butter, flour, half/half, peas, mushrooms, maybe bacon. That's what the index card says. I know everything I need to do from there. Plus I know to add salt and pepper and to saute those 'shrooms up in a little butter and olive oil first. Well, that's tomorrow night if the weather cooperates.

Then, on Saturday, I turn on my Garmin Gal (sometimes I call her Nuvi--I love GPS) and follow her to Dey Mansion for a workshop on Bed Gowns. The wonderful thing about bed gowns is that you did not wear them to bed. This piece of clothing was the equivalent of a hip-length sweater or coat. It was not knit. It could be made of wool or linen, maybe cotton (though not so much in America) and was an everyday garment. You put it on, you tie your apron over it and you start your day. On some it is a flattering item, on me: not so much. But I do like mine very much. It is tan with navy and burgandy stripes. The bedgown has a collar that can be tricky to make up, but once you see it made it is easy-peasy and Gerry Ferris is going to show us the trick at Saturday's workshop. Here is a painting of Hessian women in bedgowns.

I always love the Dey Mansion workshop. It signals the beginning, the first bud pushing its way up through the winter ground, of the reenactment season. Oh, there's still a way to go yet til it is really time, but come the Dey Mansion workshop I know we are getting close!

And Dey Mansion is so great. If you look at the picture you are thinking standard 5-bay Colonial Dutch farmhouse. Right? Maybe you weren't even going that far--you just thought "old house"? But, you have to go visit. See that side of the house to our left in the picture? Well, there is a surprise that I refuse to tell you about, but you will be STUNNED. Plus, they have a wonderful kitchen if you are into open hearth cooking---you will want to put the room into your car while the guide is not looking. Okay, you will need a magic wand and a magic car to do this, but a girl can dream. So, plug 199 Totowa Road, Wayne NJ into your GPS and go. Alternatively, mapquest, get the directions of the site's website, call them, or get a map.

Which reminds me. Did you know that if you have Tomtom you can download Eddie Izzard as your voice? Well, if you are an Eddie fan it's a big deal!

• 1 pound Fettucine pasta (timed to boil and finish when sauce is ready)
• 2 tablespoons flour
• 2 tablespoons butter
• 1 pint half and half
• 1 egg yolk (can be optional)
• 1 cup of frozen peas, defrosted.
• 1 package pre-sliced baby bella mushrooms (8 oz) or just 8 0z mushrooms and you slice them
• olive oil
• salt and pepper to taste
• 1 cup grated parmesan cheese
• 8 oz. low salt bacon, cooked and crumbled (optional)
• grated parmesan for serving

In a large saucepan, on low to low-medium set half and half to warm up. In a saute or fry pan, heat olive oil. (I like to add a little butter and maybe a little garlic, maybe some onion, in which case do the garlic last and don't let the garlic burn--see, more no measure, no instruction recipe-ing) Saute mushrooms, add peas to warm. Set aside. In a small saucepan melt butter. whisk in flour. Take about 1/2 cup of half and half and slowly add to butter mix, whisking constantly. Add egg yolk. Keep whisking until this gets thick and then slowly return to large saucepan. Raise temp and bring to plop but not boil, stirring from the bottom so that you don't get brown glop on the bottom and so the sauce thickens. Add the veggies. NOW is when the pasta should be done. Drain pasta and place in large, shallow bowl for presentation style serving or back in pot for reality serving. Pour sauce on top, add crumbled bacon and serve for presentation OR add sauce and bacon and mix thoroughly for reality serving. Add salt and pepper and parmesan to taste. Enjoy.