Of Revolutionary Fashion and Food

I've been quite absent lately because my in-laws have been here for a visit, and we've been busy running hither and yon having fun!  Each year, Old Sturbridge Village has a Revolutionary War Reenactment that is the largest in New England.  It's one of my favorite events to attend, and my in-laws planned their visit to coincide with the reenactment this year.

Each time I go, I try to focus on one thing to learn more about. This time I chose two...fashion and food. I attended a talk on dressing a colonial lady, which I will share with you in a separate posting.  But these were the fashions that caught my eye that day, particularly for their details. I'm passionate about details, because for me...that's where the beauty lies!

This was one of my favorite ensembles of the day.  I loved it for its simplicity and for the chatelaine hanging from her waist. She stood near us for the battle reenactment, and another reenactor complimented her for her neat and tidy appearance. Yes, that was what set her apart too...the tidiness of her look. Very pretty!

Turning my attention to food now...

To the best of my knowledge, reenactors at such an event always come in groups.  And the groups have pitched their tents and set up camp for the whole weekend, taking their meals together.  When we first arrived, fires were being stoked for the cooking of dinner, and lunch was being served.

Lunch always seems to be a simple, elemental affair...cold meats, bread, cheese, fruit...all easily eaten with one's hands.

But dinner takes hours and hours to prepare. And as the day progressed, the smell of the cooking fires and the aroma of cooking food wafted through the air until we all wished we could just pull up a stool and stay for dinner! Truly, I want to learn to cook with skill over an open fire, because I think we could easily do this in our fire pit. And how fun would that be?

Seasonal summer squash simmering over the campfire.

One particularly ambitious group was roasting a whole pig, sandwiched between two metal grates.

Pork loins roasting on spits. Oh my!  I SO want to do this!  I spoke with the lady tending to the cooking, and she said that they should take 3 to 3 1/2 hours to cook.  They must be turned regularly to insure even cooking.

And this was the cooking set-up that seemed most versatile to me.  They are a set of fire irons and a series of "S" hooks that enable you to lower or raise various pots to the height necessary for proper heating. Putting this on my Christmas wish-list, I do believe!

I already can't wait to go back next year!

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