No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
We’ve probably all come across those cutesy, old-timey signs, right? “Ye Olde Sweets Shoppe” or the like. Cutsey and old-timey because they’re using spellings no longer in use, which our modern eyes immediately recognize as coming from the 18th century or earlier.
What most of us don’t realize is that in this case, “Ye” is not pronounced like yee, the also-old-timey word for you. Nope. Wanna guess how it’s pronounced?
Like “the.”
Cue the lightbulbs…and the questions. Why, you ask, would we pronounce it in the familiar way but spell it with a Y?
Answer: it’s not actually a Y. It’s a combination-letter called Thorn. Way back in the days of Old English, this letter, which came from Scandinavia and to English by way of Scotland, was used for the “th” sound. It looked a bit like a p with a tall staff.
![]()
As Old English turned into Middle English, using this digraph became more and more popular, especially with short words like “the” and “that.” But at the same time, the writing of the letter became less and less distinct. That p-looking thing became more of a y-looking thing. And rather than take up horizontal space with the whole word, people started using a superscript e to write “the.”
![]()
This persisted for a good long time…but during that time, printers became more and more popular. Only, printers didn’t like creating separate type for all the combo letters that were around. So instead, they used a “standard” letter to represent the digraph. In this case, they used a Y for the “th”-sounding thorn.
And that, my friends, is why so many things say “ye” when they really meant “the.” It never would have been pronounced with a y-sound…it was just a typesetting shortcut for what everone knew was a th-sound.
Fun tidbit: Icelandic is the only surviving language that still has the letter thorn!
This traditional Cornish take on a classic meat hand-pie is a savory meal that will transport you straight to Land’s End.
8
30 minutes
1.25 hours
Dinner
Inroduction
I ate my first Cornish pasty at Land’s End in Cornwall, looking out at the rugged coastline. I came home on a mission: must…recreate…this…recipe! I tried many different crusts. A few variations on the filling. And I can say in all honesty that this is the closest of all them to authentic Cornish fare!
The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.
Ingredients
For the Crust
For the Filling
This recipe was included in the back of There’s No Place Holmes, and pasties are also mentioned in A Name Unknown and enjoyed by all the locals in the Secrets of the Isles books too.
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Nothing beats a fruity scone, especially when it’s drizzled with a fabulous strawberries-and-cream glaze!
12
15 minutes
30 minutes
Dessert, Breakfast
Inroduction
We love scones in our family. I make them every year for Mother’s Day, which means that I’ve tried a wide variety of recipes. One of my favorites, though, is this strawberry variation.
The secret to light, flaky scones is to NOT overwork the dough. It ought to be stirred until just combined and then patted into place with as few movements as possible. Do not knead, do not roll out!! Just pat into shape and cut. You can either make traditional round scones or cut the disc into triangles.
Ingredients
For the Scones
Strawberry Glaze
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Looking for a new soup to warm you up on a cool evening? This sweet and savory peanut soup may become your new favorite!
8
10 minutes
45 minutes
Dinner
Inroduction
I love a good soup…but sometimes I get tired of the same-old, same-old. And as a peanut lover, I also adore finding new ways to use these favorite ingredients, like by using them in savory dishes instead of sweet.
This peanut soup is rich and creamy, delivering some familiar notes of chicken broth and celery, but then with that unexpected but delightful peanut flavor too.
Ingredients
Peanut Soup was featured in Greater Than Gold, book 4 in the Secrets of Wayfarers Inn series. The ladies always had soups for lunch at the inn, and sometimes they liked to try something different too!
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Fish and chips demand a side of mushy peas to be TRULY authentic!
6
10 minutes
13 hours (overnight)
Dinner
Inroduction
Americans are more accustomed to split peas in our recipes, but dried marrowfat peas, which are allowed to dry in the fields, give pea soup and mushy peas a flavor that other dried peas cannot imitate.
Mushy peas are a staple in the British Isles, and the typical side for fish and chips. Preparation is simple but does require overnight soaking, so plan ahead!
Ingredients
Mushy peas, as the assumed side dish of fish and chips, would have been enjoyed by many of my characters who live in or visit coastal regions…and quite possibly all of them who live in England, regardless. But I won’t link to everything. 😉
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.