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2 years

I love my bluebird collection, but it is time for me to downsize and let a few pieces find new homes.

2 years

Here are two open-hearth dishes I made using pre-Colonial recipes: pie made in a spider (skillet with feet) and boiled puddings. This volume, "Hung, Strung, and Potted," offers early American recipes and bits of history and lifestyle of Colonial America.

2 years

When I'm not cooking outdoors on my pig cooker, my Engelbrecht grill, or my spit-jack, I'm indoors with my cobalt blue AGA four-oven cooker. I enjoy baking breads, which the AGA does very well, and this volume is the definitive English bread-making book.

2 years

This is one of the pre-Colonial dishes I learned how to make in an open-hearth cooking class at the John Campbell folk school. This Williamsburg cookbook contains many Early American recipes suitable for preparing in the modern day kitchen.

2 years

My friend Cindy, shown here, and I took "18th Century Open Hearth Cooking and Brick Oven Baking" at the John Campbell Folk School. This is a recommended book from that class. This book also adapts recipes for modern-day appliances.