Well, it seems that we've all enjoyed our trip aboard the Flying Rose. Of course, as usual, some more so than others, though it was a grand and rip-roaring adventure for sure. Now get ready for a fabulous Roundup meal to celebrate our safe return! All hands on deck!
First to arrive was Cathy of Delaware Girl Eats, with a delicious Apple Pie. I'm partial to having dessert first occasionally myself. And, this certainly looks like perfection!
She tells us, "I gravitated right away to the pie making described in the book, where the conscripted chef prepared one on board for the pirate ship’s captain, a lively and stern ship‘s master. It was a peach pie in the book, but I took a few liberties, and the narrative connected me to my family’s pie-making history."
Next, Wendy, of A Day in the Life on the Farm, came in with a fine pot of Pirate Pasta Puttanesca with some fresh sourdough bread for the shipboard party. She says: "I laughed out loud when (Chef) Wedgewood found some anchovies and decided to make a Puttanesca sauce, remembering the woman who taught him the recipe while he was serving in a monastary and his not being allowed to call it by it's rightful title. You see, puttana translates to whore and rumor had it that this dish was made by prostitutes because it was quick and could be made and eaten between customers."
I don't know what it says about me, but this pasta dish is a favorite and on regular rotation here.
Amy, of Amy's Cooking Adventures, arrived with a sweet and tasty between courses snack, Spiced Candied Pecans to whet our appetites a bit further. I could scoop those up at any time.
It's a relatively quick read and I was surprised at all of the food mentioned. I didn't immediately take a shinning to the overly picky and pious Wedgewood, but I grew to enjoy him, the crew and Captain Mabbot and enjoyed the journey."
Next Simona, of Bricole fame, came aboard for the celebration with a delicately spiced dish of vegetables, Red Napa cabbage and winter squash with applesauce, Perfect! And just what this party needed.
Terri, of Our Good Life, brought an inspired pot of tea, a comforting melange of herbs and spices, to round things out at our pirate bash. She said "My inspiration came from this passage: “Sweet is the welcoming hand, the mother’s milk, the kiss, the warm bed. its color is the orange of dusk. Bitterness is the love behind a stern word, it is hard-earned fortitude. Its color is green. Astringency is a strong wind; it tightens and cleans, it invokes self-reliance. It is the blue of cold water.” p. 75
"I decided to brew up a tea based on some of the words above: orange, milk, bitterness, green, cold water. Do you see where this is going? Yes, I made tea from green tea, oranges, milk, sugar, and water. I also added a bit of lemongrass as well. It is a wonderful blend of flavors, perfect for fall."
Debra of Eliot's Eats decided to contribute a quite yummy sounding recipe she calls Cinnamon and Gunpowder Muffins. Unique and totally pertinent to the book, incorporating both apples and gunpowder green tea.
