Queen Hatshepsut and RamsesQueen Hatshepsut or Ramses the Great
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Mesopotamia:SargonMy Life As A Farmer In Ancient Rome I woke up in the morning, thinking, “nothing like another day of farming.” I walked out of the barracks and into a field of grass. The grass was filled with crops and vegetables. To the right there were trees filled with fruits, and to the left there was a little lake filled with fish. In the middle of the field was a farm. I ran to a bench where other farmers ate breakfast. Every morning, we ate porridge and bread. After breakfast we had to do farming, where we would harvest plants with our hands. We would get the wheat and separate the chaff from the kernels and put it into a basket. Then, we would dry the wheat on the drying floor and heat it up. Later, we would grind them by using stones, and a donkey mill would grind large amount of grain and produce flour. Lunch came between these activities. But as always, we had bread and porridge. After producing flour,that took days. But once we produce flour, we would squeeze olives for oil or get grapes from trees to use them for wine. For Dinner, as usual, we ate bread and porridge. “It gets boring a lot of times.’’ “Did I mention I was a slave?”. All farmers in rome are slaves. But one thing I like about being a farmer is eating the food that you grow sometimes. One challenge I faced in the past months was controlling the mediterranean sea. We had to walk down the hill avoiding obstacles since we lived on a hill. Mostly all the Romans did. Then we had to make our way to the coast. “How fun right.” Over all, being a farmer kind of sucked. It was a lot of work , yeah we get to taste tasty food but that rarely happened. “Also we had barely any rest’’. After dinner and another 2 hours of work,I walk back to my room really tired,then slept. One food that I enjoy as a farmer was Nut tarts. It was what my mom made when i was a little kid. This was one of my favorite food that comes only when i had enough money which is like once a year. http://www.joyofbaking.com/CranberryNutTarts.html Ingredients
Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.
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AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
May 2015
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