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!