Cooking it Old School
Heading off to the Siouxland Renaissance Festival in Sioux Falls, SD. I plan on posting new photographs, new recipes, and maybe a couple of videos as well.
I appreciate your patience as we are building a new website, writing cookbooks, and managing a Kickstarter campaign. Next week, new recipes should be available.
Any donation is appreciated.
I wanted to let you know that I haven’t forgotten about the purpose of this website – to share historical recipes and articles with the readers. I haven’t been doing much updating as of late as I have been busily preparing for various projects.
So, in short, I appreciate everyone’s patience. I have more news to share shortly, but i am awaiting on additional information. New recipes and articles will be posted shortly.
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This is a re-release of an earlier story on making natural dyes for Easter eggs. 
History of “Easter” eggs:
The ancient Zoroastrians painted eggs for Nowrooz, their New Year celebration, which falls on the Spring equinox. The Nawrooz tradition has existed for at least 2,500 years. The sculptures on the walls of Persepolis show people carrying eggs for Nowrooz to the king. (Courtesy of Wikipedia)
At the Jewish Passover Seder, a hard-boiled egg dipped in salt water symbolizes the festival sacrifice offered at the Temple in Jerusalem.
There are good grounds for the association between hares (later termed Easter bunnies) and eggs, through folklore confusion between hares’ forms (where they raise their young) and plovers’ nests.
Many of my ancestors hailed from Scotland. As a member of the Lindsay clan, I have had the opportunities to try
many traditional Scottish recipes including haggis. Most people assume haggis is a Scottish dish; however haggis-like dishes have been traced back to the Romans and are mentioned in “Homer’s Odyssey.” Other variations have been found in Scandinavian culture and among other regions. But, it is the Scots who made haggis famous. Haggis usually consists of cheap cuts of meat, suet, sheep liver, intestines, and oatmeal. In the United States, similar dishes have evolved including Scrapple, hashes, and meatloaf.
One of the largest challenges making traditional haggis is locating the sheep’s stomach, a key ingredient in preparing haggis. I have found that sheep’s stomachs are very easy to come by via butchers who cater to the Amish customers or who provide other old world ingredients. A sheep’s stomach is quite large. If you feel as though a lot of people may not enjoy this dish, I would recommend cutting the stomach in half and reducing the recipe to limit any wasted food.