The Cooking Gene by Michael W. Twitty

As a student of the American Civil War I realized to my shame that I have not one book about the African American experience. Studying military strategy and the life of soldiers kept me from really SEEING this special part of the story. So I thought I would pick up a book. Of course there are plenty of books out there about race, and I hope to read some of those too, but for the beginning of my journey I thought I would start with food. I found this serendipitously while searching for colonial history and thought it would be perfect. Michael W. Twitty is a culinary and cultural historian, he’s a TED fellow and speaker and has appeared on/in NPR, The Guardian, and has been a participant in many talks abroad.

“As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.” — Harper Collins (publisher). It has excellent reviews. I’m so excited to begin my journey here!

.

.

Can I talk about my flowers? Feature: Sweet Woodruff

Can I talk about my sweet woodruff? I only grow it because Vita Sackville-West suggested it in her many garden books. It is one of my favorite flowers in my garden now. Not only can it be used in tea & scented sachets, I also use it to make simple syrup for cocktails. Today I made May wine!

Cut 20 sprigs, rinse and toast them in oven at 275 degrees for five mins. Immediately drop them into a bottle of cheap white wine, sweet wine I’m told works best. Shelf it in cool dry place for three to five days, and you’ll have a nice little drink for spritzers or whatever you’d like!