Colonial Clothing Re-fit

The calendar reads March, but Mother Nature clearly doesn’t care. There’s still three feet of snow on the ground and another storm in the forecast for later this week. Since I can’t do anything about the weather, I decided the best way to chase away the winter doldrums and put a little spring in my step is with a new sewing project and some bright and sunny fabric.

The timing for a new sewing project is perfect. It’s school tour season at the Golden Ball Tavern Museum, a Revolutionary War era home and tavern built by wealthy Weston, Massachusetts merchant Isaac Jones in 1767. After chatting with other docents and museum guides at the Burnley & Trowbridge workshop I took in February, I suggested to my GBT Education Committee colleagues that we consider doing a few more first-person interpretive tours with accurately outfitted guides for our younger and most impressionable visitors. A local Girl Scout troop is scheduled to visit sometime in March, touring the tavern to earn a “Playing in the Past” badge. Call me crazy, but it just makes a lot more sense to me to have them learn about colonial clothing by someone who is wearing it.

Be careful what you wish for.

Don't get me wrong, I absolutely love the idea of first-person interpretation and think it will make the experience much more realistic and memorable for the Girl Scouts. However, I’ve lost 50 lbs since I made my first set of stays and English Gown. None of my garb fits and I’m back to colonial clothing square one. My shift and underpetticoat are finished thanks to the Burnley & Trowbridge workshop. I’ve been working on my new stays for a few weeks now and started the leather binding the other night. While they aren’t finished, the stays are far enough along that I can use them to help size and fit my new gown.

In the 18th century, the colonial clothing nomenclature was a bit different than it is today. A ”gown” was worn by every woman of every class, differentiated by trim and fabrics. Wealthy women wore gowns of silk; working women wore more linen and cotton. The gown itself was a single piece garment consisting of a bodice and skirt joined together, with the skirt open in the front to reveal the separate petticoat.

Rather than a new English gown, I'm opting for a jacket with contrasting stomacher and petticoat. As a tavern keeper’s wife and the mother of 11, Mary Jones would have been quite the busy lady with all the cooking, cleaning and sewing she had going on every day. While she probably spent most of her days in a short gown, petticoat and apron, it would have been entirely appropriate for her to greet young visitors in a more stylish jacket and petticoat suitable to her status as the wife of one of the wealthiest citizens in pre-Revolutionary Weston.

I found a paisley and flower cotton print in the clearance section of my local fabric store and decided to pair it with a great sunshine yellow linen that’s spent way too much time in my fabric stash. While the cotton print isn’t 100% historically accurate, it’s close and it’s much easier to rationalize working on a gown I need in a hurry using a new pattern and $8/yard fabric rather than fabric that costs twice that much or more. Even for Mary Jones, the cost of fabric far exceeded the cost to make her gowns.

While some things haven’t changed, even centuries later, sunshine always brings a smile even if it only comes in the form of yards of linen fabric.

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Chocolate Quinoa Cupcakes

Honestly, I have been doing more than just cooking and baking since I’ve been home. Promise. But, the luxury of being home has afforded me the opportunity to give much needed exercise to both my body and my culinary muscles. Yes, I’ve done some sewing. I’m still stitching up my new 18th century stays and recently attended a great colonial clothing workshop with Burnley & Trowbridge in Williamsburg. Yes, I’ve done some crafting, and my latest altered art shadowboxes are featured on Etsy, but with all these great recipes pinned and waiting, I have had no choice but to momentarily indulge my inner Julia Child. So, I ask you to indulge me for a few more foodie posts.

One of my favorite new recipes has been a Chocolate Quinoa Cake with a coconut chocolate frosting. I know you’re grimacing at the idea of using quinoa as cake ingredient, but you need to trust me on this one. It’s flourless and super moist. When I made it for Jason’s birthday, he was halfway through his second piece before he asked if it was healthy.

I pondered - if the cake is chocolate heaven, why not Chocolate Qunioa Cupcakes? Using a recipe I modified from Making Thyme for Health and my brand new Hamilton Beach Texas Size silicone baking cups, I served up six delectable, wonderful proportions of (nearly) guilt-free chocolate goodness.

The decision to make these cupcakes can’t be spontaneous, unless you’re like me and always have a spare can of coconut milk in the fridge; your coconut milk needs to hang out in the coldest part of your refrigerator overnight so the cream separates.

INGREDIENTS

• 2 cups cooked quinoa
• 1/3 cup unsweetened almond milk
• 4 whole eggs
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil
• 1/4 cup Earth Balance, melted (or use 3/4 c. coconut oil only)
• 1 cup organic palm sugar
• 1 cup unsweetened cocoa powder (I used a half and half mix of Hershey’s Special Dark and Ghiardelli Unsweetened Cocoa)
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2- to 1 cup shredded coconut (optional)

Whipped Chocolate Coconut Cream Frosting

• 1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
• 1 cup chocolate chips
• 2 tbsp coconut oil

INSTRUCTIONS

1. Cook the quinoa according to package directions (about 3/4c. quinoa will yield enough for your cupcakes).
2. Preheat the oven to 350°F and prepare your baking cups with a non-stick spray. (I use Pam).
3. Wisk together the eggs, almond milk and vanilla extract for ten seconds to combine.
4. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about 30 seconds to one minute.
5. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
6. Add the wet ingredients to the dry and blend together with a hand mixer until well-combined.
7. Divide the batter between the baking cups and bake for 28-30 minutes (until a toothpick in the center comes out clean).
8. Remove from the oven and allow to cool.

Frosting:

1. Grab your refrigerated coconut milk and open the can. DO NOT shake or turn the can upside down before opening. (Save the remaining coconut milk. You can use it to lighten the frosting later.)
2. Scoop out the solid parts with a spoon, placing them into a bowl. With a hand mixer, beat the coconut milk until it is the consistency of whipped cream.
3. In a small saucepan over low heat, melt the chocolate and coconut oil together. When melted, fold in the coconut milk and mix thoroughly. Transfer the melted chocolate/coconut mix to a bowl and let it cool on the counter. Cover and refrigerate the mix for about an hour (longer is better, but I know you can’t wait to get your hands on these babies!).
4. When your ready to frost the cupcakes, remove the chocolate/coconut from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. If you’d like the frosting to be lighter in color or texture, add a tablespoon or two of the saved coconut milk.
5. Roll the cupcakes out of the silicone cups, frost and enjoy!

These cupcakes may not be haute French cuisine, but I’m fairly certain Miss Julia would be proud.

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Mother Nature 2, Massachusetts 0

The New England Patriots may have beat the Seattle Seahawks in Super Bowl XLIX, but when comes to the Snow Bowl, Mother Nature is kicking New England’s butt.

In less than a week, a second storm has tackled Massachusetts, and another 8-12 inches of snow threatened to sideline the Bay State. But Mother Nature pulled her own version of the Quarterback Sneak, and the 8-12 inches became 20. And there’s another potential storm brewing for Thursday. If this keeps up, we’re going to start measuring snowfall in yards, not feet. Someone definitely needs to throw a penalty flag!

My hubby watched the weather report to determine his next play - muscle the snow blower and crush his way to the end zone of our driveway (again), or grab another cup of coffee and take a knee. My defense to Mother Nature’s offense? A great, healthy, hearty soup.

This Vegetable and Farro soup is more like a stew, steeped in a flavorful stock and thick with nutritious vegetables.

It’s definitely an MVP in our kitchen.

Ingredients

• 2 tbsp. olive oil
• 2-3 sliced carrots
• 3/4 c. chopped yellow onion
• 2 stalks celery, chopped
• 1 yellow squash, chopped into thick pieces
• 1 tsp. chopped garlic
• 1 tsp. garlic paste
• 1 carton (32 oz) low sodium chicken
• 1 carton (32 oz) low sodium vegetable broth
• 1 can (14.5 oz) no salt diced tomatoes
• 1 c. farro (rinsed)
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 2 tsp. Frank’s Red Hot
• 1 bay leaf
• 1 package (10 oz.) chopped spinach (defrosted)
• 1 can (15 oz.) cannelloni beans, rinsed
• Salt to taste
• Asiago or shaved parmesan cheese for serving

Directions

1. Heat the oil in a large stock pot over medium heat.
2. Add the vegetables and salute for 3-4 minutes.
3. Add the chopped garlic and garlic paste and salute for another 30 seconds.
4. Stir in the broth, tomatoes, farrow and seasonings (including the hot sauce) and bring the soup to a boil.
5. Cover and cook for another 20 minutes until farro is tender.
6. When about ready to serve, add in the spinach and beans and cook for 15 additional minutes.

If needed, add more broth or water to thin the soup (the farrow will absorb the liquid as the soup rests) before serving.

Sprinkle with cheese and team the soup with some crusty bread for a winning combination!

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Honey Nut Granola

Granola is an easy, healthy snack. Munch on it by the handful, tossed in your ice cream, yogurt or oatmeal or enjoy it with cold milk and fresh fruit. Made with rolled oats, coconut, agave nectar and nuts, not only is it good and good for you, it’s super easy to make.

I like the nuts finely ground, but a combination of fine and coarse nuts will give the granola a different, crunchier texture.

In less than an hour, you’ve got a wonderful, nutty, satisfying snack that, if you’re not careful, will disappear as quickly as you can make it! Enjoy!

Ingredients

• 1 cup almonds or cashews
• 3 cups rolled oats
• 1/2 tsp. salt
• 1/3 cup brown sugar
• 1/3 cup agave nectar/honey mix
• 3/4 cup shredded coconut
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees.
2. Add the oats, coconut, salt, and brown sugar into a large bowl and stir to combine.
3. Using a food processor, blender or hand chopper (I love my Kitchen Aid chopper for this) crush the nuts until they are finely ground. Pour them into the bowl with the oat mix.
4. Combine the agave/honey and coconut oil and heat in a small microwaveable bowl for 45 seconds. Stir to dissolve the coconut oil, then add the vanilla and almond extract.
5. Pour the honey mixture over the oats, and stir so that they are evenly coated.
6. Pour the oats evenly onto a parchment lined, lipped baking sheet.
7. Bake the oats for 6 minutes then stir them around a bit. Bake for 6 more minutes.
8. Remove from baking sheet from the oven and let the granola cool.
9. After it cools completely, break the granola into clusters and store it in an airtight container or Ziploc bag.

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The Blizzard of 2015

An epic blizzard is pummeling Massachusetts.

Snow isn’t my cup of tea… or coffee for that matter, even when enhanced with a shot or two of Amaretto. We’re into hour 24 of the Blizzard of 2015, and the flakes just keep on flying.

And flying.

And flying.

At last measure, 28 inches of white powder had fallen and we’ve (well, mostly Jason) made three passes up and down our 200 feet of driveway trying to keep ahead of this frosty assault. Unfortunately, Mother Nature keeps winning.

Luckily for us, (hhhmmmm…) the temperatures are on the chilly side, so it’s a light fluffy snow and not the wet, pasty stuff we got a few days ago. But chilly means layers - lots of them - body-hugging Under Armor, jeans, two shirts, three pairs of heavy socks, gloves AND mittens, and my fingers were still frozen.

If I put my Pollyanna hat on, and trust me, it’s not nearly as warm as my crocheted beanie, I can always find some good news, even though it’s buried deep in this arctic edition:

1. We didn’t have to go to work (even though there was LOTS of work to do)
.
2. Our fridge, freezer and cabinets are stocked, and lucky me, I snagged the last two boxes of chicken broth as we maneuvered our way through the masses at the local Stop & Shop on Sunday afternoon.
3. We didn’t have to dig a plowed-in car out of a parking spot on a Boston side street.
4. We didn't lose power.
5. I had the chance to make some really yummy, homemade vanilla and coconut granola to keep us fortified during round after round of snow blowing and shoveling.

This record-breaking blizzard has shattered the serenity of a relatively quiet winter, which, up to this point, had only been lightly (and infrequently) dusted with snow. Be careful what you ask for, I caution the folks who have questioned where the traditional New England winter has been, because this is what we get!

Time to grab another handful or two of that granola, don my extra socks and mittens, and head back out for what I hope is the last snow blow/shovel escapade until morning.

Did I mention that we have 28 inches of snow? And that it's still coming down?

Oh, and if 28 inches wasn’t enough, the local weather gurus are watching another storm brewing for Friday, and hinting that it could bring us another measure of this madness.

I'd raise the white flag, but with all this snow, I'm not sure anyone would see it!

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