We enjoy visiting historic houses, so on Saturday we finally made it a priority to see the Longfellow House in Portland, ME.

I enjoy historical cooking from all periods. Even though I cannot reproduce the conditions of hearth or woodstove cooking in my 21st-century kitchen, I can reproduce many of the recipes from the same ingredients. Of course, in the 18th and 19th centuries there were no supermarkets with freezer cases, and most foods were bought fresh at the "farmers' market", so that part adds an appealing challenge.

For en example of a colonial feast you can prepare today, see the menu I planned for last year's Colonial Tavern Dinner at the Old Colony Club.