#mrscrocombe

[theroguequeenaniki]

#kimickaphotoaday December Day 27: Book(s) 📚 Well, once this pandemic is over I’m gonna throw one hell of a dinner party, lol. 😉😂 I got these two party planning/cook books for Christmas this year and I’m so excited to try out some recipes and learn some history. #books #books #cookbook #cordiallyinvited #howtocookthevictorianway #mrscrocombe #zoesugg #zoella #englishheritage #cooking #partyplanning #victorian #history #english #winniethepooh #anniegray #andrewhann #kathyhipperson #photo #photoaday #photoadaychallenge https://www.instagram.com/p/CJUqOu5nPaX/?igshid=4f2wmthesc0j

[alicianyblade]

Two of my favorite YouTube channels that feature historical recipes, Townsends (Colonial America) and English Heritage (Victorian England) recently did a crossover video. Mr. Townsend sent Mrs. Crocombe the ingredients and recipe for "an Indian pudding". He chose the dish because it combined the Old World with the New--Puddings were quite popular in England at the time and yet the items in this one, particularly blueberries, cornmeal, and maple syrup, are native to the United States. It looked so delicious--and thankfully, English Heritage always shares the recipes in the decriptions of their videos--that I had to try it myself. Made it yesterday and it's absolutely delicious. My sister, Heather, agrees, too. Here's my typed-out version of the recipe: Corn Pudding 4 cups milk 1 1/3 cups cornmeal 1/2 cup (1 stick) butter, room temperature 4 eggs Sugar, to taste (I used 1/2 a cup) Cinnamon, to taste (I used 2 t. each of the spices) Ginger, to taste Nutmeg, to taste 3/4 cup dried blueberries Maple syrup Over medium heat, heat the milk until it’s hotter than lukewarm, but not quite simmering. Add the cornmeal, stirring continuously. Stir until the mixture thickens. Let stand until cool enough to add the eggs and butter. Preheat the oven to 320°F. To the cornmeal mixture, add the eggs and butter. Add sugar and spices to taste. Add the blueberries. Pour the pudding into a well-greased 8X8 dish and bake for 1 hour. Serve warm or cold with maple syrup. Original video: https://www.youtube.com/watch?v=fU43YzYm57s&t=63s #FeedingCreatively #Townsends #EnglishHeritage #MrsCrocombe #ColonialCooking #ColonialDesserts #CornPudding https://www.instagram.com/p/Bp0RNpInE95/?utm_source=ig_tumblr_share&igshid=bpfsiceurm51

[barkingfortheocean]

Heya! Do you have a FAQ about tall ship sailing and life in a tallship and how to get into that world?

P.S.: If you don't have a FAQ, would it be asking too much for you to share that info with me? I'm interested in other watercrafts as well if you want to share about any others

I do not, but I’m happy to answer any questions!

The easiest way to get into the industry is to volunteer. Most of the bigger coastal towns in the US have a tall ship. (I don’t know anything for outside of the US, but check out Sail Training International.) And most tall ships have some kind of volunteer program. That’s a good way to get your foot in the door in the industry, see what it’s like, and decide whether you like it. Tall Ships America has a list of boats around the US.

After gaining some experience as a volunteer, you should be able to apply to most entry level deckhand positions. From there you keep building up your experience, work your way up to licensing, or find a niche you enjoy, like engineering or bosunry, and stick with that.

I’ll be upfront: the pay is shit. Most tall ships are owned by nonprofits, and crews are hired seasonally, so there’s really no minimum wage laws in place. You get free room and board while you work there, so that’s factored into wages. Starting pay on my boat for a deckhand is $1,000/ month. And that’s actually pretty good for the industry. If the boat interfaces with the public, you’ll probably make some tips, but that varies a lot from boat to boat.

On top of that you have long hours and not much time off. Industry standard is about one day off a week, unless you’re doing long transits where you really can’t get time off. It’s really hard work, physically and mentally strenuous, and sometimes a lot of it is customer service work.

And this isn’t to discourage anyone, I just like to reflect the reality of it. Don’t get me wrong, there is a level of romance to it. The views are great, you always live on the water, the camaraderie with your shipmates is truly the best there can be. But yeah, sometimes your shipmates will get on your nerves, you can’t get away, the only privacy you have is your bunk and wherever you can walk to during your limited off time, and your back and shoulders will never be the same after you start hauling on lines.

It’s amazing and wonderful and magical and terrible and exhausting all at the same time.

[alicianyblade]

Starting my baking for Christmas Eve with this: Vintage gingerbread You know it's classic when the queen of Victorian cooking herself, Mrs. Crocombe, describes it as "quite an old-fashioned recipe". Yes, these wonderful cookies are from the fantastic YouTube series "The Victorian Way", presented by English Heritage and starring the amazingly talented Kathy Hipperson as Mrs. Crocombe, a real-life cook who lived and worked at Audley End House in the 1880s. In the show, traditional Victorian recipes and how to prepare them are shown. And this gingerbread is just beautiful--dense with holiday spices and molasses, it will taste tradtional no matter when and how you make it. Gingerbread 1/2 cup molasses 1/4 of a beaten egg* 1/4-1/2 cup brown sugar, to taste 1 t. ground coriander seeds 1 t. ground caraway seeds 2 t. cloves 2 t. nutmeg 2 t. allspice 2 t. ginger 1 cup (2 sticks) melted butter 1 3/4 cups flour, or more as needed *I simply beat an egg and add a spoonful or two to the batter. Preheat the oven to 350°F. Place the molasses in a large mixing bowl and to it, add the egg, brown sugar, and spices and mix well. Add in the melted butter. Stir in the flour until you have a soft dough. Pat the dough into small discs with your hands or form it into shapes with cookie cutters. Place the cookies on a greased cookie sheet and bake for 10-15 minutes, until the gingerbread is golden brown. #TheVictorianWay #MrsCrocombe #KathyHipperson #EnglishHeritage #VintageGingerbread #ClassicHolidayCookies https://www.instagram.com/p/B6ZPG8LHbfI/?igshid=nrz043j4qmvq

[alicianyblade]

Another wonderful recipe from the equally wonderful Mrs. Crocombe of the "Victorian Way" video series on YouTube! This is her recipe for steamed chocolate pudding. Steamed puddings are a classic dessert in British cooking, but don't seem to be as well-known here in the Sates. Indeed, several months ago, I tried making this simply using a Tupperware bowl thinking it was heat-safe and . . . well, it didn't work. It melted and fused to the bottom of my saucepan. So, yes, you will need a traditional pudding basin to make this, and I'll include a link below to the one I bought. This pudding is amazing and came out great--it slipped out of the mold as easily as a sand castle from a bucket. And it's fantastic for those of us who are addicted to chocolate. Imagine a really decadent, chewy brownie, and that's the texture of this dessert. Mrs. Crocombe suggested to serve it cold with cream, so I chilled it and simply poured over heavy whipping cream. So, so good! Victorian Chocolate Pudding 1 cup of chopped chocolate or chocolate chips 1 1/2 sticks (3/4 cup) butter, softened 3/4 cup breadcrumbs 1 cup milk 1/2 cup sugar 3 eggs How to make it: https://www.youtube.com/watch?v=OKakEEch750 Pudding basin: https://www.amazon.com/Mrs-Andersons-Baking-43715-1-6-Liters/dp/B009J9BF3O/ref=sr_1_fkmr1_1?ie=UTF8&qid=1549781619&sr=8-1-fkmr1&keywords=pudding+basin+mrs.+anderson #FeedingCreatively #EnglishHeritage #MrsCrocombe #VictorianChocolatePudding #SteamedChocolatePudding #VictorianRecipes #CookingHistory https://www.instagram.com/p/BtsULuYH2rY/?utm_source=ig_tumblr_share&igshid=1xdagme1njaq8