While browsing at the library, I found a book on the shelf entitled Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook. Naturally, I picked it up and checked it out. It's a really lovely book and has a good variety of interesting recipes that are adapted from some of the earliest printed cookbooks, like Gervase Markham's The English Huswife, from 1615.
I've adapted the recipe for Herb Tart slightly; the biggest change was my switch to golden raisins from currants and adding more of them. This is a good recipe and I enjoyed eating it the first night, but the prospect of eating leftovers was rather daunting. I don't know why that happens with some recipes, but it does. I'd recommend serving this to guests so as to eliminate the chance of leftovers. ;-)
While we're on the subject of Shakespeare, the Wichita Shakespeare Company is performing Troilus and Cressida (if it doesn't rain, that is) at Riverside Park this Friday and College Hill Park this Saturday. This has been a tough year for the arts in Kansas. Our governor, Sam Brownback, vetoed annual funding for the Kansas Arts Commission. If you're in the area, come out and show your support for the arts in Kansas. Just because we're in the middle of nowhere doesn't mean we can't have some culture.
Susan at The Well-Seasoned Cook hosts Black and White Wednesday.
Here's a shot in black and white of Monday's Easy Peasy Soup. Both photos were taken on my iPhone using the Hipstamatic app. Monday's used Blanko "film" and the John S "lens." This photo was taken with Claunch 72 Monochrome "film" and the John S "lens." The best part of using the Hipstamatic app is that is takes real, honest-to-goodness black and white photographs. There's no color version of this exact shot that I just converted to black and white, which makes using the app more like shooting with a film camera.