Rationing during war time was a way of life, and the British Ministry of Food is sharing insight into the hardships and challenges home cooks faced with a kitchen stocked by a bare minimum of supplies. For 14 years, British households were limited in the quantities of foodstuffs they could purchase, and coupons were required for each sale.
This shortage of essential ingredients - namely quality meat - inspired great creativity from many chefs. Woolton Pie, created by the head chef of the Savoy Hotel Frances Latry, was presented to 1st Lord Woolton (who became Great Britain's Minister of Food in 1940). Initially, people didn't care for the pie - they wanted meat! But gradually, cooks learned to adapt and season the recipe to suit their families' tastes.
Originally published in The London Times in 1941,this homey dish of seasonal vegetables and broth is still made today.
For more information on war time cooking and eating habits, visit London's Imperial War Museum's Ministry of Food exhibit now through January 2011.
Ever wonder where you can browse 19th century furniture and explore cases of vintage estate jewelry and find the piece of English china you've been looking for? Sure, there are plenty of antiques shops around, but Barkham Antiques Centre and Tea Room in Wokingham offers a little something extra.
Housed in 5000 square feet of 18th century stables and barns, Barkham Antiques offers hours and hours of exploration for the adventurous shopper.
Parking is free.
Garden sculptures, art and salvage items dot the grounds outside, while collectibles and one-of-a-kind objects fill the rooms inside.
In the Centre's charming tea room, you can pause for a quick bite to eat with a friend or stop for a spot of tea. Don't expect gourmet - just comfort food prepared with a smile.
And ask the ladies where you can read all about how America's first president George Washington relates to this cozy spot in England!
Who would have thought that ordinary household composting had such wide reaching military and international applications?
A few poetic words, brought to you by England's Ministry of Food during World War II.
As they point out on London's Imperial War Museum's website, "the experiences of those who fought the Second World War on the home front have a huge amount to teach us about how to make the most of difficult circumstances."
Makes you think twice about how much food we throw away on a daily basis, doesn't it?
My motto for the day: cook and share with a friend instead of throwing food away. It's a good rule to live by.
Change is the one thing we can count on in life . . . or so they say. At the Imperial War Museum in London, this section of the Berlin Wall stands in honor of this certainty of life.
With legendary historical figures like William Wallace, Robert the Bruce and Mary Queen of Scots roaming the castle grounds in their heyday, it's no wonder that Stirling Castle has become one of Scotland's national and most visited treasures.
Built in Stirling on a peak of rock cliffs overlooking green valleys and mountain ranges, the castle is an impressive example of what life in medieval times might have been like.
In perhaps one of the greatest shows of artistry in modern times, weavers at Stirling Castle are recreating medieval tapestries on looms.
Each tapestry takes years to complete, and they are indeed magnificent, depicting various facets of daily life including battles, folklore and relationships. And each tapestry tells a story about daily life that should be examined with attention to detail.
Among the architectural wonders of the castle is the Great Hall c. 1503, where King James IV would conduct lavish feasts and court business with fires burning in hearths on the hall's perimeter. The roof is hammerbeam construction and worthy of a second look.
The Medieval Meal was multi-course:
soup course called "pottage"
roasted meat or game
pastries or pies
tarts or fritters
fruits
Visit the castle kitchens for a fascinating first hand look at the room-sized ovens, baking rooms encased in stone and busy work spaces.
Imagine our delight to discover this gem of a country inn at the edge of Menstrie in Clackmannanshire. Built in 1874, the castle has a long and vivid history. Originally a country house for one of the Johnstone brothers, it was architecturally patterned after Balmoral Castle. Through takeovers and wartime burnings the castle has been rebuilt from ruins and is now open for overnight and dining guests.
Our assessment: an outstanding value.
Upon your arrival, you'll quickly learn the main floor of the castle is designed for guests' comfort, with quaint drawing rooms for enjoying the paper or sipping a before or after dinner cocktail. Guest rooms are well-appointed and furnished with luxury in mind. In fact, our family suite contained two king-sized beds plus a spacious sitting area and claw-footed tub bath.
Staff is solicitous and friendly. Dinner in the restaurant did not disappoint. Service was elegant and beautiful, and the cuisine was contemporary and exceptional. In the morning, a full Scottish breakfast is included with your tariff to round out your experience. The castle is also available for special events.
Broomhall Castle
Long Row
Menstrie, By Stirling
Clackmannanshire
Scotland
FK11 7EA
Telephone: 01259 763360 info@broomhallcastle.co.uk
In the midst of the sleepy little village of Killin in the shadow of the Trossachs and near the western tip of Loch Tay, waterfalls flow freely beneath an arched stone bridge. This serene resting spot on the River Dochart in Stirlingshire is well worth a few moments of your time.
Thank you, Neil and Susan, for taking us to see this lovely spot!
Along the western coast of Scotland, lies the fishing town of Oban.
Some of you single malt scotch whisky drinkers out there may be familiar with the name - the Oban Distillery has been here since 1794, and the town grew up around it. Of course, being Sunday in the off season, the distillery was closed when we visited!
Even so, you'll enjoy the shops and the incredible view of the water, with fishing vessels and steamers cruising the harbor. The city is considered the unofficial capital of the West Highlands. The ruins of 600-year-old Dunollie Castle stand high on a hill overlooking the harbor.
You might be surprised to see road signs in Gaelic. "Oban" in Gaelic means little bay.
In the summer months, Oban is a paradise for sailors, with many races and events filling the calendar.
Summertime brings with it the Highland Games - and plenty of authentic dress. Take a look at this image of fun-loving dancing straight from the Oban website (borrowed gratefully, of course!).
We were delighted to visit the original Loch Fyne, where smoked fish and other delicacies lay waiting to be consumed. On the shores of the magnificent loch, this restaurant and farm shop were a treat in the midst of the Scottish wilderness.
With a smokehouse on site that operates five days a week, the restaurant and oyster bar assure high quality, exceptionally fresh ingredients. Be sure to try the aschet of salmon smoked three different ways as a starter.
Then when you fall in love with something you've enjoyed for lunch or dinner, pop into the farm shop where you'll find a range of smoked and fresh fish and oysters, sweet tablets, ginger cakes, venison and more.
Breathtaking. Serene. Rugged. Even on a gray day, no amount of adjectives can describe the raw beauty that awaits visitors to Scotland's southwestern coast, where mountains and crystal clear glacier lakes sit waiting to be explored. As we set out from Menstrie with friends Neil, Susan and daughter Ailish, we had no idea what we might see during our journey.
As we traveled through bucolic villages like Buclyvie, we passed stone cottages with gabled slate roofs, quaint chapels, flocks of black faced sheep grazing on rolling hills, standing Pagan stones, and forestry areas where timber cutting is dominant in the landscape. Laybys on the winding roads offer safe opportunities for photgraphy.
Perhaps one of the most beautiful stops on our journey was high in the Argyll Forest Park. Scottish people call it "The Rest and be Thankful" spot. You've successfully made the climb high into the mountains, and it is the absolute perfect place for a picnic, winter or summer.
As far as the eye could see, snow covered the landscape in an atypical display of winter weather.
And you know what that means, of course. Time to make the snowballs!
Ailish got in the first throw, but we all joined in!
And then we had to push the van backwards out of the snow - we got stuck!
In just a few hours on your visit to this modern structure, you'll encounter an amazing array of treasures tracing the country's roots and history to prehistoric ages.
Look carefully and you might spot Dolly the Sheep (the original clone!), Jackie Stewart's F-1 racing car, a 1600s Darien chest with a complex locking system, and perhaps the most gruesome of all memorabilia, "The Maiden," a late 1500s device used for beheading criminals and opponents to the crown.
But of course, I want to bring you the historical culinary perspective as it might have affected daily life. Since we're in the whisky-making heart of the world, I'll concentrate on spirits! Above right, this wooden tankard was used hundreds of years ago. As Robert Henryson (1425-1506) said in the Testament of Cresseid,
"I mend the fyre and bei kit me about, Then tuik ane drink my spreitis to comfort."
Commercial whisky distilleries date from 1817, but references go back to 1495 when it was distilled from malted barley. The quaich is a shallow bowl with handles that was frequently used to indulge in a dram or two of whisky. This wood and silver quaich from 1692 is from the era of King James VII.
To the right, these urns, wood and leather and pottery, were specifically used for storing and transporting whisky.
Going farther back in time to the period of 200-400 A.D., Scotland was under the influence of Roman civilization. Pictured below is a stunning example of the craftsmanship and concentration on opulent, yet practical, gourmet items. This solid gold wine strainer is thought to have been a diplomatic gift used in exchange for favors.
You haven't lost me on this blog yet - I've been swamped by book deadlines and I'm just getting back to sharing wonderful stories with you about life across the pond.
As Winston Churchill said,
Well, Winston must have been like me - if I'm not writing, I'm cooking or eating. . . Ha!
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Rationing during war time was a way of life, and the British 
