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Travel Log

  • Day 46 of Jacob's Journey: Quick as Quick Molasses Bread

    Posted on

    Photo and recipe via New York Times blog

    September 8, 1819

     

    A little bit about the Broadhorn we're traveling on: it's about 55 feet long and 15 feet wide, with a pen in the rear for Pioneer and a forward cabin for our fearless captain, Billy.  Broadhorn flatboats are becoming more common for farmers, traders, and families moving West, so I hear.

     
    The trip is smooth and while we're all anxious to reach Cincinnati, our daily docking to grab some nourishment, supplies and grain for Pioneer is much welcomed like a ray of sunshine on a February day. Today the men and I stopped into a local tavern to feast on a supper of smoked pork, beans, collard greens and molasses bread. That bread sure hit the spot...it was belly filling, savory and just a little bit sweet. Enough to set us back on our feet and back onto the boat.

     
    If you're hankering to try molasses bread just like the kind I had, this here recipe, called Quick Molasses Bread, should do the trick. I was also inspired to design my Legendary Bread Pan on this day. With its super heat conductivity and folded corners, it's sure to turn out delicious breads, pound cakes, and more legendary creations of your own.

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  • Day 42 of Jacob's Journey: Rolling on a River

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    Flatboat image via GeorgiaInfo

     

    September 5, 1819

    Pioneer is one hog-happy steed today: he'll no longer be hauling my heavy duff and supplies all over the Eastern United States. That's because we're now drifting towards the setting sun on a flatboat along the Ohio River to our final destination, Cincinnati!

     

    We picked up the boat in Marietta, Ohio. Before we boarded I visited my cousin Joseph in town to get the wire looms he'd been holding for me. Those will help me get my factory off the ground. He and his kindly wife Mabel gave me a change of clean clothing, some grub for the road...er, water, and some extra home items for when I find the right homestead, such as a lantern, a woolen blanket and dining items. We packaged everything we could into a trunk and transported it by wagon down to the dock, Pioneer in tow.

     

    There are two men sharing the journey with me: Samuel "Stogie" Blackwell, an aspiring drifter with an affinity for cigars, and Benjamin Hurt, a young  ginger haired blacksmith joining his brother's farm in the new city. And of course, the captain, William "Billy" Smith, a crusty ol' coot who communicates mostly in grunts.

     

    I'm told it should take us about 2 weeks to arrive in Cincinnati. Onward bound to boomtown!

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  • Cooling Pies and More with Sutler's Mill Cooling Rack

    Posted on August 23, 2012

    If my memory serves me correctly, it was the October of 1822 when I dreamed up yet another kitchen doo-dad. This is how the story goes...the misses asked for a place to cool her pies besides her counter top since it was, in my opinion, too full of junk…but don’t tell her that!! So, after rackin' my brain for a bit, I came up with what I dubbed the Sutler’s Mill Cooling Rack. As the sweet smell of what’s cooking spread around the old homestead, the cooling rack became a really cool place used to prepare serving family, friends, and neighbors. Why, I even was able to barter a rooster for one up at our neighbor old Joe’s place! It has a rustic black or chrome finish, put together with "time" and "patience". You can place it on wood, metal, or glass. I don’t care and neither should you. This way, the misses won’t holler at ya for trying to burn down her kitchen!

    Want to get yer own cooling rack? You can order one right over here.

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