Greeting to all and welcome new friends to the EastWing.
Many times we put way too much significance on things that are not so important. While at the same time passing over some other things that should’ve made the list. Not saying we have our priorities misplaced, just saying sometimes it’s easy to overlook some of life’s little treasures.
A good example happened early this morning. Now Mr. Bentley is an old dog who no longer does much of what he used to do. Mr. Bentley is no longer the possum terminator he once used to be. In fact, he no longer makes any effort to confront the stealers of cat food from the north deck, be it Opossum or Raccoons.
So I make adjustments to my life style in order to accommodate the needs of the old dog. One such adjustment is Mr. Bentley needs to go pee ‘bout 2 -4 in the AM. And so in the darkness I stumble around, find my glasses and slippers then take the big dog to the east door of the EastWing. Bentley’s outside time in the middle of the night is only 3 – 4 minutes at most. It was back to sleep for both of us. And then it happened.
It was when I laid back down on the bed and covered up with the still warm blankets that I realized one of life’s little pleasures is having a warm bed to lie in at night. Could not help but wonder how many times such a gift from God has gone unnoticed. I’m betting a lot. The soft comfort of a warm bed is a special gift be it 10:00 PM or 3:00 AM, it’s a special place of retreat for the soul.
Star Showers as seen on TV are once again sparkling in the EastWing. These lights are so cool. I leave ‘em on during the day just because they look so good. But when the full daylight comes to the EastWing, they shut themselves off. They then return when the shades of nighttime are drawn around the EastWing. Like most everything as seen on TV there is now a latest greatest new Star Showers. The points of light move around rather than stationary. Don’t know if I’ll do the upgrade, but maybe. Got grandbabies who would love to see the light show.
As you all know I’m a sucker for “As Seen of TV” gadgets. Got most of ‘em in the basement. Some still unopened. Now the latest purchase and yet to arrive is a thingy that helps you open eggs, both raw and boiled. Sure hope it comes in the next two days. If so, guess the She will get a surprise birthday gift as seen on TV.
With Thanksgiving on the near horizon, thought it would be fun to take a quick look into what folks from an earlier time were doing when they served Pumpkin along with the turkey. Oh my how the Pumpkin Pie has changed through time. Not only the pie, also the language. Notice the words taken from the Old English. And for dessert slice in time.
Tourte of pumpkin – Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.
1670s – By the 1670’s, recipes for a sort of “pumpion pie” were appearing in such English cookbooks as the The Queen-like closet, or rich cabinet stored with all manner of rare receipts for preserving, candying and cookery by Hannah Wooley and The Compleat Cook – Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry by W.M.
1670 – The Queen-like Closet by Hannah Wooley:
To make a Pumpion-Pie – Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Su|gar and Sack, and in the bottom some sharp Apples, when it is baked, butter it and serve it in.
1671 – The Compleat Cook by W.M:
Pumpion Pie – Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them; then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thinne round wayes, and lay a row of the Froiz, and a layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it; when the Pye is baked, take six yolks of Eggs, some white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, and so serve it up.
1796 – It was not until 1796 that a truly American cookbook, American cookery, by an American orphan by Amelia Simmons, was published. It was the first American cookbook written and published in America, and the first cook book that developed recipes for foods native to America. Her pumpkin puddings were baked in a crust and similar to present day pumpkin pies:
Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
What is not said here about the pumpkin, is its contribution to the survival of the Pilgrims at Plymouth Rock. Had it not been for the Indians introducing those folks to the pumpkins, they most likely would not have survived in the hostile land we now call home. But that’s another story for another day.
From The EastWing, Important Things, God Little Gifts, As Seen On TV, Pumpkin Pies Now & Then.
I Wish You Well,