Georgian romance, topics relating to the 18th century, writing, New Mexico, and interesting stuff.
Friday, July 29, 2022
Where are the foods of yesteryear?
Thursday, July 21, 2022
I finally have a newsletter! Plus you get...
I'm a techno-dinosaur, perhaps because my mind is so often in the 1740s. For several years I've known I needed a newsletter because every writer does. And every time I thought of it, I went and did something productive: wrote a novel, or ate dulce de leche ice cream, or cleaned the toilet. The thought of figuring out how to set up a newsletter gave me a megrim.
Illustration for Pamela by Samuel Richardson |
and sent out my first one. Here I am, preparing to post the first issue. There are still a few bugs to iron out but I'll fix them eventually. And after I hit the magic button and sent my chatty little letter off, I set up a "welcome" letter.
The advice for producing a newsletter that wouldn't be annoying was to put an "unsubscribe" widget at the top, in addition to the one that automatically appears at the bottom. I tried to do this, but unfortunately, the actual instructions were written by computer geeks for computer geeks. I did not (and still do not) know what a widget is or where to find one, much less how to insert one. One of my less refined characters would probably have a pithy comment about that.
So I jury-rigged one by adding a line at the top that said something like, "If you ever want to unsubscribe, there's a button at the bottom of the page (because I can't figure out how to put one up here...)."
Surely it should be easier to do this stuff than it is? Oh, and by the way, the subscription thing is at the bottom of my website "landing page": https://18thcenturyromance.com/. There must be a way to put a button (or widget?) someplace else, too, but that's something I haven't figured out yet.
And because this is a short post and I happen to have a couple of short reviews, here they are:
16 Souls by John J. Nance is as good as a disaster novel can be. Even better, it’s a perfect blend of disaster novel and courtroom thriller. The story gripped me and the characters were believable. I had things to do and places to go yesterday and instead I immersed myself in it until well after bedtime.
The Pied Wizard of Regis Towne by Laura Strickland is a delightful fairy tale. Who could fail to be enchanted by the story of a self-respecting Rat transmogrified into a Man very much against his will? It’s all the things I enjoyed about fairy tales when I was a child, but with more humor and depth. I spent a thoroughly enjoyable evening with it and will be looking for more by Ms. Strickland.
Sunday, July 3, 2022
Hard Times and Hardtack
As some of you may have noticed, I occasionally write about Georgian era food. This is not solely because I write novels set in the mid-eighteenth century. My fascination with the history of food began when I was nine or ten.
My father was an excellent and imaginative cook, and should probably have been a chef instead of a rate and tariff analyst. Even so, I might not have caught the culinary research bug but for two things. The first was that he began bringing home Gourmet Magazine. The other was that I loved to read and would read anything I could find. Read "above grade level"? Absolutely, including some books even I wouldn't recommend for children. My mother returned Fanny Hill to the friend who loaned it to her before I got very far into it. Just as well, perhaps.
So of course I read Gourmet Magazine. At the time, it frequently ran articles on food history, which led to collecting old cookbooks which led to my volunteering to write about Civil War period food for Historical Times online magazine (https://www.historicaltimes.org/). That issue, Number 013 covering the Civil War, will be coming out in late autumn.
Mt. Harmon plantation kitchen at World's End, Earleville, Maryland |
Over the first six months of this year, I researched what people ate in the years leading up to and during the Civil War. Possibly I over-researched: Not only what they ate but why they ate it, how they cooked it, why a distinctive American cuisine took so long to develop, why maple syrup didn't really become a "thing" until after the Civil War, the effect of the Union blockade of Southern ports, and army logistics.
I tried cooking a couple of the odder dishes. I studied dozens of nineteenth century cookbooks. Most were available on Google Play Books or from institutions for free, thank goodness.
The first draft of "Hard Times and Hardtack" ran to well over 5,000 words. The submitted version was down to 2,300, but nothing will be wasted. Some of the cut bits will be recycled as posts here or on my Facebook Page (https://www.facebook.com/anunsuitableduchess) or on Instagram (18thcenturyromance).
And now that I'm no longer busy researching for the article, I plan to try making coconut pralines and a couple of other recipes I discovered, including one for sandwich cookies stuffed with coconut, pecans and raisins.
Oh, and my eighth novel is in the editing stages. A Peculiar Enchantment is coming along faster than I expected. With luck maybe it will be released by the end of the year.Love is the most peculiar enchantment.
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