Just liked the look of this laundry on my walk home through greenpoint.
Nom Wah storefront, Doyers St. (source)
Fun Medieval Doodles
Here is a small selection of doodles I tweeted over the past year (@erik_kwakkel). Although they are usually not exactly eye-candy, they are easy to like. I think this is because they are often very funny, but also because the activity is such a familiar one. Almost without thinking we ourselves doodle on notepads, post-it notes or in the margin of the newspaper.
While our drawings are often the result of boredom, in the Middle Ages there was often a more pragmatic rationale behind their creation. In some cases they were a response to the text, such as the Adam and Eve doodle above. Moreover, many were the fruit of correcting the nib of the pen, like the little dog’s head. They are the medieval equivalent, as it were, of our scratching on a piece of paper to get the ink flowing.
In other cases still it remains a mystery what the doodling scribe was thinking. Why draw the skeleton that seems to hold a glass, for example? Is it a warning that our enjoying the delights of this planet will ultimately come to an end? A medieval campaign against riding your horse while under influence? Whatever the meaning of this poor guy with his drink may be, and in spite of the fact we are reminded of our own mortality, sketches like this do brighten the page - and my day.
Hudson Made: Salt of the Earth
Home-made salt, crystallized in a baking pan.
Have you ever wondered where salt comes from? There…
The earliest known recipe in an American cookbook for kabobs.
From The Cook Not Mad, Author Unknown, 1831.
A Moorish method of cooking beef, as described by Captain Riley, the shipwrecked mariner.
“Mr. Willshire’s cook had by this time prepared a repast, which consisted of beef cut into square pieces, just large enough for a mouthful before it was cooked; these were then rolled in onions,cut up fine, and mixed with salt and pepper;they were in the next place put on iron skewers and laid horizontally across a
pot of burning charcoal, and turned over occasionally, until perfectly roasted:” [Query.—Does he mean that the skewers be run through the pieces of meat? we think he must, as it would be difficult to make such small pieces lie on the skewers,without falling through into the fire; especially when the meat came to be turned.] “This dish,” continues Captain Riley, “is called cubbub,and in my opinion far surpasses in flavour the so much admired beef steak; as it is eaten hot from the skewers, and is indeed an excellent mode of cooking beef.”