Another grand event at Ft. Toulouse has come and gone and I found the research I did into food items specifically available there in the early 1700’s especially helpful both in what I prepared and in what I could relay to visitors.

Once the cooking and clean-up were finished, I moved on to working on my quilt top

Stew made from an heirloom turkey, root vegetables, herbs, and rice.  I let it stew until thick and hearty and served it with cornbread.

Winter squash with lots of butter was naturally sweet and almost like a dessert.

Peels and the remains of a deer quarter that went into the next day’s stew.  Some woman actually asked me if the bone was a turkey leg.

It’s all ready to serve.

Annabelle “helps” with the cleanup after the meal was over.  How cute is she?

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