The Land of the Bean and the Cod ... and Fannie Farmer

Boston Brown Bread

Fannie Merritt Farmer's preface to The Boston Cooking School Cook Book

courtesy of Michigan State University's website

'Back in the day' is one of my favorite expressions when talking about old times, favorite memories from childhood, or past practices, rules, and traditions that are pretty much written in the stone slabs of New England granite. Living here in the heart of New England, there are a few dinners that have stood the test of time ... they're cheap, can be made ahead of serving time, keep well for a day or two or three, fill the belly with nutritious and locally produced foods and meats and fit the criteria for those things 'written in stone' -

'Another Triumph, My Dear!' - Mrs. Cratchit's Steamed Pudding

For years, I've made a steamed suet pudding at Christmastime or New Years, depending on when we were having a gang in to eat the thing! You see, steamed pudding is one of those holiday treats that has earned the comment, 'A little bit goes a long way.' It IS very rich ... not as cloying as a fruitcake, not quite as heavy, but it 'sticks to your ribs', so to speak. Eating it right after a full Christmas feast is like dropping a brick ... you know where I'm going here. It's saving grace is it's warm steaminess and the warm sherry sauce that is drizzled over it, just before serving. Because of the aforementioned, we have always tended to have it later in the evening with a cup of tea or a glass of warm milk or eggnog, when we can appreciate it ... because despite the harangue, it is truly delicious.