Last week I did a little autumn exploring. My goal was to go to the costume exhibit at Strawbery Banke in Portsmouth, New Hampshire, but I did a little meandering along the way.
I stopped at one of my favorite antique stores, which was all decorated for autumn.
This was a most impressive orchard ladder that the store was selling. It was the tallest I’d ever seen…at least 1 1/2 stories high! I didn’t buy the ladder, but I did buy a small strap of sleigh bells to attach to the back of Theo’s pull-along sled!
Then I stopped in at this antique store in an old barn. Lots of fascinating stuff here…old books, engravings, butter churns, Shaker chairs, art work, and even an old, metal bathtub…pretty good prices too!
My last stop was my real destination for the day, Strawbery Banke!
Strawbery Banke is a living history museum that portrays the history of Portsmouth, NH from the 1600′s to the 1940′s. The museum is comprised of historic homes and buildings that have been moved onto the site. Here’s a glimpse at just a small part of the museum.
I’ll save the pictures of the costume exhibit for another posting, and just share a few photos of other parts of the museum in this one. Here’s a pretty fountain, the centerpiece of a lovely, well-tended Victorian garden outside of a Victorian home (not the home in the background).
Anytime there is an opportunity to see a hearth cooking demonstration, I’m there! Strawbery Banke has a great cooking hearth and it’s always attended by very knowledgeable staff.
This staff member was making an onion tart, or what we would refer to today as a quiche. I happened to spot two eggs in the ashes and inquired about them. She explained that she was roasting eggs! I had never heard of such a thing and so asked lots of questions. She explained that they would be like a hard-boiled egg when they were finished, but “taste so much better!” She told me that you have to be careful not to put them too close to the fire, or they will explode. I was curious to know how long it would take to cook them. She said it would take about four hours, since they couldn’t get too close to the fire. But if you wanted to cook them faster, you could start them out farther away and gradually move them closer to the fire.
The beauty of autumn in the kitchen and pantry!