HISTORY: Preserved

I've been meaning to post about this museum we visited way back in January! Yikes! I'm finally starting to catch up on my posts, though.

The day before a big winter storm this past January, my kids and I took a field trip to the Goddard Space Flight Center here in Maryland. We'd been studying outer space in our homeschooling as well as humans in space, so this museum was the perfect match for our studies. I know I usually write about historical museums, but I like studying the techniques used in all forms of museums. There is so much we can learn from other disciplines of study and how they present that to the public in a museum space. The Space Flight Center was no exception!

Our timing of taking the field trip was perfect (right before a big snow storm), so no one was there at all! We got the place all to ourselves, which is an awesome way to explore a museum - unhindered, low-stress, and QUIET. :-)

The museum was smaller than I was expecting, but it was nice and open. …

Oh dear, it has been a while, hasn't it? I have such a backlog of things I want to write about! I'm glad this ration recipe was a great motivator to finally put up a post.

Happy Autumn, by the way! My favorite season of the year - smoky, crisp mornings with a warm mug of tea, sweaters and bonfires, the smell of fallen leaves, pumpkins, cider, and apple butter! Aah! I've really longed for autumn and am so glad it's finally here!

So, on to the recipe - It's an interesting one! I found this recipe in my cookbook Coupon Cookery by Prudence Penny, published in 1943. It uses ox-joints or "ox-tail" which is essentially the tail of a cow. I know, kind of weird, but it's a viable source of protein! Ox-tail has actually been on my list to make for a while. I've run across a number of ox-tail ration recipes, and it's one of those odd meat options from the war that we don't really eat today. I was excited to finally give it a try!



Ox-tail is a bit dif…