What was the bread of the early English like? Our research hasn’t yet reached the point where we can give the last word about the bread of the Anglo-Saxons, but the basic facts are fairly clear. It’s predictable that early … Continue reading →
I’m sometimes surprised when I hear of someone who doesn’t know how to make this, one of the most basic white sauces out there. · 2-4 TBLspoon fat (butter, bacon fat, sausage fat, Crisco) · 2-4 TBLspoon flour (1:1 ratio) … Continue reading →
This is a simple dish to make, and is one of our family favorites. Due to the sodium content of most prepared/canned soups, we are still experimenting with coming up with our own soup recipes, which aren’t reflected in this. … Continue reading →
