So, have you ever been to Colonial Williamsburg?
I have. Twice. Once as a kid and once in my 30s.
If you haven’t been, just know that the whole thing is just weird. It’s a little colonial village filled with cosplay American Revolutionaries (albeit, paid). It’s like Medieval Times, but spread across acres and acres. So, I guess it’s kinda like a Renaissance Faire. Except in early America. And without big turkey legs.
My first visit in the 90s was notable because during a tour of the Rockefeller’s house (they’re the ones who funded the restoration of the town), my little brother had to use the facilities, so he got to use the off-limits bathroom. On the other side of the velvet rope. Little Nicky peed right next to John D. Rockefeller’s monogrammed towels.
The second time I visited was right before Thanksgiving 2010. It was Dearly Departed Cleve’s birthday/Christmas present–2 nights in historical Americana geekdom (in one of the on-site colonial-styled houses). A nice trip. But it sticks out in my head because on that trip I received the phone call to inform me that my beloved Gramsy (yes, the woman from whom I received Dinner is Served) passed away. So that sucked.
But the thing that was similar both times? I ate dinner at the King’s Arms Tavern. And I love that kind of shit. The whole restaurant was lit by candlelight and the menus were factually based. I was eating what George Washington would have eaten, had he visited.
OK, so what the hell does Williamsburg have to do with anything?
Because for #35 I made the Sally Lunn recipe from The Williamsburg Cookbook (1975). I scored this copy from a bookstore in NYC years ago.
It’s a really neat cookbook. I want to make the cold peanut soup this year. I recall that the soup was tasty both times I dined at the King’s Arms.
It is fitting that I made the Sally Lunn because Todd is a huge American history buff and this was the dinner I made for him for his birthday. Did I not mention that? I made this for Todd’s birthday. Which was back in May.
That’s how long I sit on these sometimes.
Anyway, without going into the drama of me and baking, here is the resulting Sally Lunn:
GORGEOUS. Now onto the main course!
And here is #35, completed!
It’s one of my best photographic recreations (it’s all in the parsley garnishes, me thinks). And this was one of the tastiest of all the DiS! dinners!
Sadly, if you look at the Sally Lunn, you can see that the top is much browner than it was when it first came out of the oven. That’s because I put it in back in the oven to warm it up before serving and, well, it got a little too warm.
The steak was absolutely fabulous and perfectly cooked. Just five minutes on each side in the broiler was the way to go! I’d love to make this steak again…
…if the broiler in my big, house-sized oven actually opened.
I mean, seriously. It’s always something.
I can’t win.
I really need to do another DiS! card–STAT. I’ve now written about all of the completed cards and I still have at least 15 cards left.
Should I do another poll and have you, gentle readers, decide my next big dinner?