All Activity

After the 2024 APRIL 1721 Life of a Sailor and 2024 Tooele events, I've decided that I need something more comfortable to sit on. So I've started making simple cushions out of old canvas and 4 inch bed topper foam.

Rob elevated my interest in lanterns to a 'next level' status. I notice them more in paintings and literature. I go down lantern rabbit holes I never chased before, and by doing so, I've discovered new and interesting things.

I would love to see updates to this, so if you're considering taking up an instrument, whether you have a natural talent for it or not...PLEASE DO. Expand and explore new things. I love live music at events. Even people that are just starting out, I don't mind if you're a novice. We need more live music!

Constitutional Law. No I'm not kidding. I read all the Executive orders of the first day, which raised questions and more questions and interesting historical tidbits and rabbit holes and wandering and all the stuff. It's good to know what's said no matter what you think about it. Information is key to understanding and so I delved, reminded and informed myself about the stuff. I've also been reading period cookbooks for the hobby.

Questions. 1 - Favorite weapon? 2 - Hat of choice? 3 - Preferred ship? 4 - Cake or Pie?

Oops. Mixing up the sites. I still mean the Ragoo beans, but at Gaines!

On all accounts I thought it was all delicious! Though I really loved the Beef Stew/Lobscouse at FKG.

Actually, that was Ft Gaines in September. April was Potato Soup and Lobscouse, which will be posted sometime soon.

The Ragoo French Green Beans and Potatoes were excellent! One of the best 'comfort meal' dishes at the event last April. It was so nice to stand or sit about with other sailors and eat good food.

Thankyou

Ragoo French Green Beans From Colonial Williamsburg Recipes 18th century Take a few beans, boil them tender; then take your stew pan, put in a piece of butter, when it is melted shake in some flour, and peel a large onion, slice it and fry it brown in that butter; then put in the beans, shake in a little pepper and a little salt, grate a little nutmeg in, have ready the yolk of an egg and some cream; stir altogether for a minute or two, and dish them up. Glasse, Hannah, “The Art of Cookery Made Plain and Simple” 1796. Boil two pounds of potatoes soft, then peel them, put them into a sauce pan, put to them half a pint of milk, stir them about, and a little salt; then stir in a quarter of a pound of butter, keep stirring all the time till it is so thick that you cannot stir the spoon in it hardly for stiffness, then put it into a halfpenny Welsh dish, first buttering the dish; heap them as high as they will lie, flour them, pour in a little melted butter over it, and then a few crumbs of bread; set it into a tin oven before the fire; and when brown, lay it in the middle of the dish (take great care you do not mash it), pour your ragoo round it, and send it to table hot. 21st century Note: This is a two-part recipe as you see it here. The beans are done in the first recipe then the potatoes in the second. Combined together they make a neat and attractive dish. Beans Ingredients ¼ lb. green beans (I used frozen french style green beans) ½ stick butter 1 tablespoon flour 1 medium onion Salt and Pepper to taste ¼ tsp. ground nutmeg 1 egg yolk 2 tablespoons (plus) cream Instructions Cut your beans into 2 or 3 inch pieces and boil in water until medium tender in a stew pan. In a medium saucepan, melt the ½ stick of butter, shake in half of your flour and stir with a whisk. Peel the onion, cut it in half and cut those halves into thin slices. Put them into the butter and flour mixture. Fry your onion in this until golden. Drain the beans from the water and add to the onions and add the rest of the flour, salt and pepper. Stir well. Add the cream, or more if needed and stir well. Whip the egg yolk in a separate bowl and add this slowly to the beans as you stir over a medium heat. After a couple of minutes’ stirring, take it off the fire. Potatoes Ingredients 1 lb. potatoes ½ cup milk 4 tablespoons butter ½ tsp. salt (or a little more if you like) 2 tablespoons bread crumbs Instructions Peel and boil the potatoes in water until soft. Drain and put them into a mixing bowl and mash them. As you mash the potatoes add the milk, half the butter and your salt. Continue to mash them till they are stiff. Mound the potatoes up in a pie plate and dust the flour over them, then drizzle over the rest of the butter melted and then top the whole with the bread crumbs. Brown the top of this mixture in the oven with the broiler on until the crumbs are brown and crisp. Gently place the potatoes in the center of your serving plate with a nice flat spatula. Then take your ragooed beans and spoon then nicely around the potatoes. You are ready to serve.

Welcome aboard!

Ahoy Stynky. Thanks for telling me about crazy crow. Me and a vintage shop are making an order to make up the minimum spend to be shipped out of us. So I'd say early next month I'll have a few clay pipes. I did get a tabbaco pipe like Captain Hornigold had in blacksails.

I have recipes for mischief. Add Chaaps and Stynky to taste.