Recipes?

[Dall_Piobaire]

There is just something about New England cooking that is deep down good for the soul. Maybe because it is home, or it speaks to some genetic memory of our Scots and or Irish ancestry. Maybe even because you had to have something hearty to sustain you through those winters. Memories of fish chowda, New England clam chowda, with plenty of clams, or the ever present corned beef and cabbage. Holidays were a thing to behold, and though an ernest stab is made at recreating those days, they are never quite the same without those people.

[funlvnman]

There is just something about New England cooking that is deep down good for the soul. Maybe because it is home, or it speaks to some genetic memory of our Scots and or Irish ancestry. Maybe even because you had to have something hearty to sustain you through those winters. Memories of fish chowda, New England clam chowda, with plenty of clams, or the ever present corned beef and cabbage. Holidays were a thing to behold, and though an ernest stab is made at recreating those days, they are never quite the same without those people.

Here are some photos of recipes. NE Clam Chowder and Boston Baked Beans. Traditionally beans were prepared in clay pot Saturday morning and put in the back of the oven or fireplace depending on the era and allowed to cook all day. Way back when you were not allowed to cook during the Sabbath. The baked beans provided a way to eat without having to cook. My Dad used to have a beanpot. During the winter he would make beans overnite and we would have them for breakfast. I miss those simpler times.

Enjoy

My cookbook



Baked Beans




Clam "Chowdah"