P is for Pepper

Black Gold. Texas Tea. The most valuable commodity in recent years has that nickname, and if you watched a certain TV show from the 1960s, you remember the words. But “black gold” before 1800 meant something else, something also very valuable. Futurists picked up on it, too.

The spice must flow.

Black Gold

Even today, pepper is the most traded spice in the world. It originated out of India, on the Malabar coast, although more than a third of it today comes from Vietnam. In the Silk Road days, it was so valuable that it was demanded by the Huns when they took Rome; they asked for 3000 pounds of pepper in addition to precious metals and furs. Rome lived on cinnamon and pepper, so it knew the value, too.

Accountant Luca Pacioli in his double-entry bookkeeping text explained to merchants how to list their inventory: gold coin in ducats, jewels, unpolished pointed diamonds, silverware, feather beds, and …

cases of ginger bellidi … sacks of pepper, long pepper or round pepper … so many packages of cinnamon.

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The Pierogi Mystique

Christmas pierogi at the kajmeister house.

My grandmother’s handwriting is still on the recipe, which we urged her to write down, before she passed away in 1978. It was written the way that grandmothers write recipes, without precision or exact steps, with unique spelling. She wasn’t a particularly great cook, according to my mother. Although perhaps that was about more about relationships between mother and mother-in-law than about food. I do remember finding her borscht disgusting, although what five-year-old likes beet soup with sour cream? We did, however, fight over her pierogis. More on that shortly.

The secret Chmaj recipe. Photo by kajmeister.

My brother gave me pierogi-making tools last Christmas, but we couldn’t fit in time to make them. They are a time-consuming task, as I imagine making tamales, won tons, or empanadas might be. I decided to make them this year on Christmas then enlisted the elves when it was taking more time than our stomachs could bear. When I posted a photo on Facebook, there were questions and comments, and my reply got so long, I thought: Ok, just do a blog. So here you go.

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I Wrote It Already (Turkey Day Version)

Smells good Piggy! It does, doesn’t it… Muppet parody on Norman Rockwell from tumblr.

I was going to write a Thanksgiving-themed post about potatoes, but I realized I had already done that. And yams, too. Yes, they’re different from sweet potatoes. See post.

Cranberries? Check. Turkey? Check check.

In fact, if you want to know a little history about most of the standard American traditional fare served the last Thursday of November, I can probably help you out. Or already did.

How about The Mother of Thanksgiving, Sara Josepha Hale, who helped start the formal holiday? Check. (p.s. those are links to my previous posts, should you want to learn about the history of said items and the somber lady who petitioned Lincoln for an official Thanksgiving holiday)

Gravy? You betcha! (Hint: every culture has it, but they call it something else.)

How about pumpkin pie? well, I did write all about pumpkins although it was more Halloween-y…

Stuffing? Oh heck yes!

I will admit, I haven’t written anything about green beans, corn casserole, or any of those regional/ethnic variations, like macaroni and cheese, lasagna, tamales, or whatever your family does. Maybe next year.

Most importantly, I’ve already created the flowchart. This year, as I went to reprint a new copy–ours is now covered with handwritten reminders and gravy stains–I found to my devastation that I only have a picture, and not the original document. I am in the midst of recreating it, but here is the old version. And the original explanatory post.

I have apparently reached a milestone of sorts. When it comes to Thanksgiving, I may have already written it.

Perhaps for Xmas I will need to research the historical derivation of deviled eggs.