Medellitin

I am going to be moving to Blogger soonish. To minimize disruption, I am going to ask that you make sure that you are subscribed to Medellitin via FeedBurner . Sorry, but wordpress.com isn't doing it for me anymore. mgmt

It must be spring, because i just saw {ramps, morels, fiddleheads} at the farmer's market. If you wrote this in 2009, you need some new material.

TGRWT-16 was Chicken and Rose. I am pretty late to the party on posting this, but the gears of work are grinding away at my free time. However, I did make a note to myself: I am sure there is a persian or middle eastern recipe for this already. Something old school. Googling around, I did manage to find a recipe: Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon. So old school, this recipe is simply called "To Boile A Capon With Orenges And Lemmons" and which according to the some random site on the internet was first published in the 1594 classic cookbook, The Good Huswife's Handmaide Fo