Already the third installment of this short series, but apparently this is the topic that requires more than two blogs!

After the bread, yesterday was the pigeon day. Which was a recipe that immediately climbed to the top as #1 Recipe that required most cooking utensils form my full cooking history so far. It turned out really fancy though with the sweet chestnuts and the plating. The meat was very gamey but nice. As far as learning new recipes to be a good housewife and be able to prepare nice meals my Mistress deserves, definitely a good addition (as yes, this is still a BDSM blog, not a cooking forum).

The homemade Christmas card was a bit more difficult. It did earn me the compliment that it looked quite Henry Matisse-Esque (an artist which I wasn’t familiar with). Regardless of me thinking it didn’t look very good at least it seems like my Mistress still found the results acceptable so yay for that.

So far with looking up Victorian news and housewife related content I have focussed mostly on the United Kingdom, but today I found something fun from the United States. From the United States Department of Agriculture no less with “Facts Every Housewife Should Know About Tea”, not purely coincidental of course as my Mistress enjoys tea a lot. One of the illuminating items from the publication (or well it was a transcribed radio broadcast) was to “Never use tea leaves twice” which I may have been guilty of doing for a fair few times. Another interesting fact, apparently a pound of tea will make from 233 to 250 cups of tea, sadly I have no clue how that converts to kilograms, but well, the more you know. Also, like the previous tea inquiries I have made, people of the time keep insisting on there being three kinds of tea, Green, Black and, Oolong – the source from a few days ago kept it to three tea plants Thea Bohea, Thea Viridis and the speculated Thea Assamica. While I do wonder if those species correspond to the Green, Black, and Oolong I will leave that for my Mistress to inform me about as She is definitely the tea-connoisseur.