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My Welcome Table
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HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Breakfast was always a grab and go meal and that's a trend that's maintained over time." [6:00]
"In the Renaissance, egg cookery was a pretty big deal. They found hundreds of new ways to cook eggs." [21:00]
"Because of poor water quality in the Middle Ages, small beer was the most common beverage during breakfast." [24:00]
--Heather Arndt Anderson on A Taste of the Past
Tags:breakfast, puffed wheat, puffed rice, Dave Arnold, Museum of Food & Drink, puffing gun, MOFAD, Heather Arndt Anderson, Breakfast A History, processing grains, grain, olives, ancient grains, Kellogg's, corn, maze, nixtamalization, dairy, eggs, cheese, yogurt,
"The very first supermarkets did feature super low prices... They were hugely popular, but then many of them went out of business. If you cut your prices too low, you're not going to be able to stay in business!" [11:10]
"Having predictable sales became more important to these larger stores." [26:15]
-- Dr. Tracey Deutsch on A Taste of the Past
Tags:Tracey Deutsch, capitalism, history, gender roles, women, Building a Housewives' Paradise, food, The Smithsonian, food distribution, retail, urban, rural, public markets, barter, grocery stores, supermarkets, Big Bear, Piggly Wiggly, food prices, chain stores, homemakers, interior design, coupons, trading stamps, mom and pop stores, grocers,
"It's really important that the research be solid on the site. I have open comments; I want readers to be able to interact with the content." [9:45]
"One of the things that really fascinates me is connecting to a historical person and seeing what they were eating or cooking." [12:50]
-- Tori Avey on A Taste of the Past
Emily Dickinson's Coconut Cake
2 cups flour
1 tsp cream of tartar + 1/2 tsp baking soda OR 1 1/2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter, room temperature
1/2 cup milk
1 cup shredded coconut
Preheat your oven to 325 degrees F. In a large mixing bowl, sift together the flour and cream of tartar + baking soda OR baking powder. I used my antique sifter to get in the "Emily Dickinson" mood.
In a medium mixing bowl, cream the butter and sugar together till the mixture is light and fluffy, and the sugar is well incorporated into the butter. I did this by hand, the old fashioned way, like Emily Dickinson would have. It took several minutes. You can do it much faster with an electric mixer.
Mix in the eggs, then the milk.
Add liquid ingredients to dry and stir till just incorporated. A thick batter will form. Do not overmix.
Fold in the shredded coconut. If your shredded coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. Again, don't overmix.
Spread the batter into a small loaf pan.
Bake the cake for 50-60 minutes on the middle rack of your oven till cooked through and golden brown around the edges. Test with a skewer or toothpick for doneness in a few places-- if the toothpick comes out clean (no wet batter sticking to it), it's done.
The cake is not overly sweet, which was perfect for me (I don't like my desserts too sweet). If you want to sweeten it up, use a bit more sugar, or use sweetened coconut instead of regular coconut. Enjoy!