lahbluebonnet:
Foods of the Ancient Hebrews and surrounding cultures
lahbluebonnet:
Smashing seeds in the Pomegranate
lahbluebonnet:
Pomegranate juice
lahbluebonnet:
Foods of Ancient Cultures
lahbluebonnet:
Food of the Classical Greeks
lahbluebonnet:
Homeschooling in our French Country kitchen
lahbluebonnet:
Foods of the Ancient Romans
lahbluebonnet:
Cooking for the Medieval Feast
lahbluebonnet:
wassail ceremony at our Medieval Feast
lahbluebonnet:
salt ceremony at our Medieval Feast
lahbluebonnet:
upper crust ceremony at our Medieval Feast
lahbluebonnet:
aquamanile at our Medieval Feast
lahbluebonnet:
presentation of the peacock at our Medieval Feast
lahbluebonnet:
Medieval Feast
lahbluebonnet:
presentation of the dessert at our Medieval Feast
lahbluebonnet:
four and twenty birds singing at our Medieval Feast
lahbluebonnet:
New World Food front; Old World Food back
lahbluebonnet:
Old World Food
lahbluebonnet:
Food of Colonial America
lahbluebonnet:
Preparing food for 18th Century Becoming History Presentation
lahbluebonnet:
Preparing food for 18th Century Becoming History Presentation
lahbluebonnet:
Food for our 18th Century Becoming History Presentation
lahbluebonnet:
wassail_Becoming History through Cooking 18th Century Style
lahbluebonnet:
peanut soup_Becoming History through Cooking 18th Century Style
lahbluebonnet:
liberty tea party
lahbluebonnet:
serving tea
lahbluebonnet:
enjoying an 18th century dinner at Kings Arms Tavern in Colonial Williamsburg
lahbluebonnet:
1800-1825 recreated recipes from Dining at Monticello
lahbluebonnet:
Jefferson's Asparagus in the French Way from Dining at Monticello
lahbluebonnet:
Jefferson's Baked Virginia Ham from Dining at Monticello
