Finishing the Mortar and Pestle and Parching Corn | CABIN BUILD | HOMESTEAD | PIONEER LIFE

[@rogerdevero8726]

Peter, your channel is the BEST. You have a 'teaching spirit', which is deeply appreciated. Love the music as well - John 14:6

[@TheWoodlandEscape]

Both kind and encouraging words to keep doing what we do. Thanks so much.

[@tomritter493]

And so we learn again thanks peter

[@marieleopold1625]

I absolutely luv to watch your vids. There is NOTHING like being surrounded by nature and living in union with the rhythm of the seasons. Each season it's beauty and it's allotted work. The plight of the 'rich' is having too much and all too easily had. We have become soft, impatient, ignorant of life's richness and gifts. And here we are...broken in countless ways. I truly believe that; 'Gratitude is the Attitude of BE-attitude'. Without a gratitude for the simplest of things (usually wrought by the seat of our brow) we lose sight of what is truly needed and therefore waste precious time on distractions that often ruin us and others. Life lived with the land also makes us communicate with our neighbor. What we lack...we barter. THIS is Life! A thought comes to mind about seeing you with a 'dipper' and saying that 'in times past' one could dip and drink most anywhere. Now? It's always a question. As much as you honor the past Peter, some things need innovation to adapt to our misused world. I picture you in two side-by-side images. One picture would read; The dress of times past. The other picture would be the same but adapted to the times, the 'only' difference would be your dipper would have an army water filter attachment. LOL! I understand your respect and wonder of trees. They really have character. I have several stories that attest to this. A story I heard on the internet from a man of faith, named; Henry Gruver, once was walking in an area (I believe near the Alamo in Texas) and he heard a deep groaning sound. He walked towards the sound and came to a very large, old tree. He could not understand why he was hearing this groaning sound from the tree. An elderly lady came out from her home and asked him what he was doing by this tree. I cannot recall if he told her why, but she told him that this was the place of many hangings from years past. No exaggeration here...simply a true story. Thank-you for sharing your time and many talents with us...God Bless you n' yours!

[@TheWoodlandEscape]

I believe Marie that we share many ideals in this crazy world. I thrive on simplicity, as it grounds me. I appreciate your well worded comments.

[@larryreese6146]

On a shelf in my den lie two very old rough shaped pounding sticks which my grandmother, born 1870, used for shelling hominy and hanging on the wall in the dining is a punched stovepipe which has been tacked around a shaped wooden board. It belonged to my wife's great grandfather. It was used for shredding corn too tough for roasting ears and not yet dried. It was used to make green corn bread or cakes. Lot of people would think I collect junk but the junk is part of our personal family history and I like'em . Other hands used them and it's a comfort to see them there.

[@TheWoodlandEscape]

I’m with you Larry. I love holding old things and trying to imagine, how old it is, where did come from, what hands held it, how many things has it made etc.

[@daveyjoweaver6282]

I just had my breakfast and coffee but what you’re making? I could eat again! That is a Fine Kettle of Goodies! Meals like you made here are some of my favorites! Ham, green beans, potatoes and onions is another! Cabbage anything is a delight! Might we be from another time? Many Thanks and How Blessed We Are! DaveyJO in Pennsylvania

[@TheWoodlandEscape]

Perhaps we are!

[@kendavis511]

YOU BRING BACK MANY MEMOEIES OF GROWING UP IN THE MOUNTAINS OF PENNSYLVANIA. LOVE THIS. KEN DAVIS ROCKY MTS.

[@TheWoodlandEscape]

Glad to have brought back those childhood memories!

[@docholliday5439]

Watching you prepare your meal made me very hungry! 🇺🇸👍👍👍

[@TheWoodlandEscape]

The tavern door is always open to those interested in history. We simply add more water to what ever is simmering over the fire, lol.

[@tthomp57]

Unseasoned food never looked so good! I'm a home chef and this kind of food prep makes my mouth water. Did they have any kind of seasonings in the 1700's? I can't stop watching your channel! That's what I call living the good life!

[@TheWoodlandEscape]

They did have salt and pepper and of course garden herbs they dried. I do feel that I’m living the good life and oh so thankful for it.

[@macedonianproductions4497]

Thank you! so refreshing and renewing!

[@TheWoodlandEscape]

Glad you enjoyed it!

[@gallopingg1]

QUALITY FOOD, GREAT VID, UK

[@nickknickerbocker6415]

⛰ A Bounty of Wonderlust 🪄

[@randyjohnson3412]

100% authentic in everything you do. Not trying to preach to us, sell us anything, or have any kind of agenda. I love it.

[@TheWoodlandEscape]

Thanks so much Randy. Your spot on, the only thing I m trying to do is share history … glad your enjoying our channel.

[@randyjohnson3412]

​@@TheWoodlandEscape It's good stuff man. And hey, this world is getting crazy. Not a single person is gonna hate ya if you did sell anything. Ya gotta do what ya gotta do. Just try and make your products cheaper than a certain somebody on KZbin that I know haha

[@SilentFoxBushcraft]

Thank you, awesome video, greetings from Belgium

[@TheWoodlandEscape]

Salutations from Canada … glad you’re enjoying.

[@Peter-od7op]

I always have a better day after watching your vdo

[@wilsonhughey7764]

that 1 pot meal , is what I grew up on

[@bobbymiller1414]

That looks very delicious my great-grandmother was Irish her last name was Ross I love Irish food is very good thank you for the video

[@domidomi629]

Bonjour heureux de partager vos videos. Je salut aussi votre compagne c est justice mercier à vous ❤🎉 Dominique de Bordeaux France 😊

[@TheWoodlandEscape]

Merci for your interest.

[@edmedlin2936]

I like the way you always keep your rifle close to hand. It reminds me of my previous occupation as a soldier in a combat zone. I really enjoy watching all you do in your videos. I was raised in the eastern hardwood forests and still feel a kinship with that area. I just started parching some corn a few days ago. Think I will boil it up, same way as I do pinto beans. I have plenty of corn meal on hand, so no need to grind it.

[@TheWoodlandEscape]

Glad you’re enjoying Ed and I also thank you for your service.

[@garyrichardt1496]

Well that made me hungry.

[@TheWoodlandEscape]

Heck Gary,I’m always hungry.

[@paulrobinson3528]

0:15 Red Sky at night, Shepherds delight,.......................... Red Sky in the Morning, Shepherds warning!!

[@OpusBuddly]

My grandmother passed away only moments after I asked for ketchup to put on the boiled dinner she'd just set on the table.

[@thatsthewayitgoes9]

I often now consider how my labor will give me & family a payback. How will my labor & discipline to good design, pay back in ways most efficiently. I’m amazed the payback you labor in that fireplace gives you & family & friends. THAT was a good investment of you labor! Likely the mortar & pestle will give the same.

[@TheWoodlandEscape]

Well said!

[@grampawterry8957]

MMMM A one pot meal . The best way in my book . I make them all the time .

[@curtforeman9014]

Very interesting video! Thanks for sharing.

[@milliebanks7209]

What a magnificent sky! Could you bring that to Mississippi USA? I'd get up for that view anytime!

[@johnclarke6647]

My Case pocket knife has Burl maple sides on it. It is beautiful.

[@k9six185]

Now I’m hungry

[@bearingwitnesslive]

Lovin what you do!

[@sandydaviswhytelewis5387]

Thanks for the recipe Peter🤲🎵🎶💚

[@thatsthewayitgoes9]

HEY! What are you doing! That charcoal makes good gunpowder!!! Don’t throw it away…. 😁 Condense some saltpeter from the outhouse, cave floor or your chicken manure & and you’re off ‘n going to your own your supply of FFg… 😁

[@TheWoodlandEscape]

I’ve made my own many times but, I’ve never achieved the quick ignition I get with modern store bought.

[@longhunter1975]

I grew up doing rendezvous‘s in Illinois Fort charters and in. Missouri I like your channel keep up good work👍

[@darrenevans6111]

Love all of your videos always learn something new keep up the excellent work

[@TheWoodlandEscape]

Thanks Darren.

[@terryteed1903]

Nom nom. Still a staple favourite of mine. Boiled ham and cabbage with potato. The tatties are even better if you cook them in the ham water. And any left overs gets fried in the skillet for bubble and squeek for supper. Waste not, want not.

[@TheWoodlandEscape]

Indeed, it remains one of my favorite meals.

[@bugnfront]

Interest in trees grows on you!

[@jimwalker5412]

Depends what branch you study

[@TheWoodlandEscape]

Too funny!

[@kingrafa3938]

Looks like a tasty and delicious food you cooked right there 😋👍🇵🇭

[@TheWoodlandEscape]

It was pretty darn good!

[@bdhbdh2822]

nice boiled dinner looks good

[@leoscheibelhut940]

Your series keeps getting better and better.

[@TheWoodlandEscape]

Thank you Leo, we certainly appreciate your feedback.

[@frankjenkins3871]

Great video. Thanks

[@thatsthewayitgoes9]

Loved it when you reached’n got your musket going out the door. Natives sometimes attacked small outposts like Kelly Station with unbelievable brutality an vengeance for one thing or another, least of which was intrusion into there land. We can respect their fighting as we look back today, given the luxury of time separating us from the reality of that period. But, for those, today, who don’t know, it was real as life & death to those pioneers in far flung outposts & communities. Yes, the musket was more than a weapon & food getter; it was a deterrent that made natives have second thoughts about risking attacking. Because of the musket, might be better to trade goods with each other than fight? I have no doubt the musket kept the peace more than people today give it credit for.

[@TheWoodlandEscape]

I agree, simply having it in hand saved bloodshed in many cases, just as a lot of Forts were built that were never attacked because they served the purpose of a deterrent.

[@rivaest38]

Hi Peter, Watching you making that pestle had me wondering why you had not made a string lathe so I started searching KZbin for details and guess what? Up comes a later film of you making and using one! Not watched it yet but I should have known you’d have been on it! Lol! On a different note, seeing you make that meal in the pot on the fire reminded me of an old Yorkshire acquaintance I used to meet up with in the pub years ago in the Pinner area of North London where I come from, (sadly long gone now). Adrian was born near Scarborough, East Yorkshire in the late 1920’s and told me that when he was a child his mother always had a large cast iron pot / pan (probably not much different from the one you were using) sat on the hob of the coal fired kitchen range. All the family leftovers went in this pot and it just sat there gently simmering so that if anyone came home late in the evening for whatever reason and was hungry there was always a ready hot meal to help themselves to. Not a way of life many in the UK (if any) would be used to today and yet my wife and I were given an electric stew pot as a wedding present 24 years ago that consists of an earthenware cook pot and lid that sits inside a base unit with a low powered electric element in its base. The idea being that the owner can prepare the ingredients of a stew in the morning before setting off for work and it would slow cook the meal throughout the day without spoiling the food no matter how late one got home. I have used it quite a bit though the winter months over the years and it does a good job but in essence it is no more than your pot on the fire of Adrian’s mother’s pot on the kitchen range. Times change and manufacturers find ways to update traditional items for the modern world but when it comes down to it, all three are just a version of the same most basic way of cooking a nourishing meal with the minimal amount of effort that is ready to eat after a long day working. Best wishes, Mark

[@TheWoodlandEscape]

Thanks Mark for sharing a great story. The Irish were known for their one pot meals , I believe because one pot is all many of them had.

[@chesterwatkins9265]

Another excellent video...

[@sandydaviswhytelewis5387]

You put the log on and one of your friends fly slowly across the screen🥰

[@johnclarke6647]

Hominy is soaked in lime water - water containing potash. It was the potash that softened the corn kernel.

[@backlakesbushcraftoutdoors9736]

Another Excellent video Mr Pete , I learned about parched corn a couple yrs back I always take a sac with me on my treks makes excellent johnnycakes , the one pot meal looked delicious too , Hope all is good your way Stay blessed my friend ☕️🤠🤙🏼🔥🦌🪓🦃☀️

[@TheWoodlandEscape]

From one trekker to another, it is truly an amazing and light food to carry. We appreciate your interest.

[@plainsimple442]

We call that a boiled dinner...........now that harvest is over, must cook one!

[@metroplexchl]

Great episode

[@donbethune383]

Your working vest looks quite warm and the meal looks delicious. Thanks again for the living history. Hold Fast.

[@davidcohen-crumpton5032]

Now you've made me hungry with that stew.

[@markaugustus621]

Simple tools with great results. Thanks

[@jackvoss5841]

I “parched”. my corn from a can, in a food dehydrator. Can also use a hot air corn popper. Then grinding it. After that, I just went to the grocery store and bought cornmeal. Samo Samo. Courtesy of Half Vast Flying

[@TheWoodlandEscape]

I totally understand, lol!

[@caleb2507]

As an Irish American, I can confirm that this is indeed a fine meal. Many suppers such as this growing up, fond memories. Thanks for the video! Love your channel ✌🏻😁

[@cathywolfe1038]

Thanks Caleb. Your absolutely right, nothing beats a good boiled meal.

[@markirish7599]

Best wishes from Ireland 🇮🇪

[@donnanorman340]

Great video. I love a good boiled dinner 🍽. I would like to ask why you have the prep table on the other side of the room instead of beside the fireplace?

[@Freetalkfm]

Yum

[@krockpotbroccoli65]

Ah. New England boiled dinner. Excellent food! Although we typically use corned beef, but the meat is entirely interchangeable. Just gotta adjust the salt and spices.

[@cathywolfe1038]

Mmmmm, I love it with corned beef as well!

[@leeburke4060]

@@cathywolfe1038 i'm from NH. and still do bold dinners

[@tomjerniagan8827]

Folks I hope you enjoy making these videos as much as I do watching. Appreciate your work and sharing.

[@TheWoodlandEscape]

Thanks Tom and we do indeed enjoy creating them. Thanks for your appreciation.

[@kentuckybluegrassliving7718]

Love your channel / makes me long for the forgotten days ! Love your cabin and craftsmanship

[@cathywolfe1038]

Gone but not forgotten. I do enjoy attempting to keeping it alive.

[@juub]

Wonderful content, and photography (thanks Cathy). Your videos are always a pleasure. Since finding your channel the other day I’ve been catching up.

[@TheWoodlandEscape]

Wow, thank you! I’ll pass on your fine compliment to Cathy … glad you found our channel.

[@johnclarke6647]

You ought to make a pole lathe for your homestead. You could turn that piston pretty quick on it.

[@TheWoodlandEscape]

I did make a spring pole lath and it works amazingly well. There is an episode you can find in our playlist.

[@therealhellkitty5388]

Another beautiful Canadian sunset. Thanks for this wonderful series.

[@scottloughnan1358]

looks fantastic

[@dragoua5544]

Thank you for your video! Another masterpiece!

[@TheWoodlandEscape]

Thank you. Wow, we have had lots of positive comments but, never a masterpiece! We are flattered indeed.

[@johnclarke6647]

How about beaver fever? They had beavers back then, too. I only drink water from fast flowing streams, otherwise they get water purification tablets which takes 30 minutes to purify the water. This is why combat soldiers have two canteens, one with purified water and the other in the process of being purified. Purified water tastes like crap but it will keep you alive.😊

[@josefreck1103]

👏👍😊

[@Curlew-Corner]

The dinner looks wonderful.

[@jeffgrier8488]

You have a fantastic channel, and i love your historical dedication. I just subscribed!

[@TheWoodlandEscape]

Thanks Jeff for your support and interest in our endevour.

[@johnclarke6647]

The deer ate every last one of my plums this year. I hope my peaches make it to maturity.

[@earlshaner4441]

Hi from Syracuse NY brother and thank you for sharing your thoughts and adventures and your family and everyone else and your place

[@stuartkcalvin]

G'day, I'm a new subscriber from Down Under. Great content, good radio voice and thanks for moving the cameras a bazillion times :) I may be Australian but I'm Irish - O'hoole, Scottish - O'neil - and Teutonic - Calvin. My Germanic forbears move to Australia in the late 1700's.

[@TheWoodlandEscape]

I trust they didn’t move on a prison ship as did so many poor Irish of that era.

[@brendasas8440]

Such enjoyable videos. Thank you...

[@billm9709]

You make the best videos on YT. I can't wait to see your deer hunt!

[@JamesEarlCash]

Love your channel! Keep up the good work! Greetings from Poland :)

[@TheWoodlandEscape]

Thank you a greetings from Canada.

[@jtsterry]

Excellent info. Thanks

[@TheWoodlandEscape]

Glad you enjoyed.

[@lutherjones8530]

I live next to the Qualla Boundary of the Eastern Band of the Cherokee Indians. The way I was taught was to make the mortar with the bowl sort of tapering from the sides to a smaller point in the bottom middle. This would force the corn to keep moving from the sides toward the center. Also, by reversing the pounder and putting the weight on the top, and the smaller end on the bottom, you get more force while pounding. The weight is still there but you concentrate the force on the smaller end. This allowed the weight on the back end to do more of the work. you can get a very fine grind this way. Almost like ground raw cornmeal. Have you considered building a small rocker arm plump mill on your creek? You use the same mortar and pounder system but have a water powered rocker arm so that you can put in the corn and walk away to do other things while the corn is ground, just checking it once in a while to stir it up. Love your productions. Most entertaining and informative thing on the internet.

[@TheWoodlandEscape]

I love it when people “stir it up”! Great hints and I thank you sir for sharing.

[@lutherjones8530]

@@TheWoodlandEscape I must really thank you for the sharing that you do. After pounding, we sift the meal. The smallest is corn flour, the next is corn meal, and what is left is grits ( which in the South we eat). If we mix the unsifted corn meal with an egg and water, we make corn mush that is served with honey or sorghum molasses. Left over corn mush solidifies and can than be cut up into pieces the next day and fried. No waste. Corn mush can also be made without the egg but it solidifies better if an egg is included.

[@TheWoodlandEscape]

@@lutherjones8530 No waste … a man of my own heart.

[@Snowcrystalsfalling]

Hello from New Zealand. Just found your channel and what a wonderful thing that was. I'm working my way through all your sharings and it's just wonderful, thank you.

[@TheWoodlandEscape]

Glad you’re enjoying and we appreciate your interest and support.

[@Lisboooa]

Informative, cinematic, beautiful in every way. The light on this video is breathtaking, the vapor from the food...I almost cried. Thank you Sir 💕 you are a true artist on many crafts

[@cathywolfe1038]

Cathy is the real artist at capturing it all. Thanks for your kind compliments.

[@Lisboooa]

@@cathywolfe1038 ohhhh I see! The quiet one 😊 Artists always amaze me. Imagining how they look at things and see more than most of us and than share it with us so generously. Thank you for the beauty you add to our lives

[@beverlymichael5830]

I have a huge maple tree with a massive growth like that. I always think about maki g a bowl out of it if the tree or the limb comes down. Lovely meal. I think I can taste it.

[@richardliles4415]

Thank you for another wonderful video,, thank you Teresa for the beautiful nature footage.

[@r.m.4653]

That was so interesting about the trees. Thank you for sharing. PS. If you add the cabbage the last 15 minutes it will retain its color and flavor. It’s wonderful!!

[@TheWoodlandEscape]

Good advice on the timing for the cabbage. I often boil for 45 minutes and then add the potatoes for the last 45 but, adding the cabbage in the last 15 minutes is a great idea.

[@01AceAlpha]

Looks delicious! Especially after working outside in the cool Ontario fall air!

[@maniachill3069]

I never heard those growths called a gall before. I live in central Maine, I cut those for a friend who turns bowls. We call them burls.

[@TheWoodlandEscape]

They are also called burns here as well … perhaps it is one of those regional things.

[@ashleyanderson2859]

As always appreciate your efforts and dedication. 1st deer down today. Will be a few more days before the season will allow for a try with the new smooth bore. Your meal looks mighty fine. Thanks again and keep your powder dry!!

[@cathywolfe1038]

Congratulations on the deer. We got 2, 8 pointers, one on Monday morning and a second on Tuesday afternoon.

[@cathywolfe1038]

Almost forgot Ashley, watch your top knot.

[@ashleyanderson2859]

@@cathywolfe1038 haha I really appreciate the interaction with you and your channel. Keep up the good work!

[@ceferinocanibano6284]

Very interesting what you do. I'm from Spain and I like history a lo. You are a living museum. I wonder if you wear those clothes every day or only for the videos.

[@TheWoodlandEscape]

I do have 21st century clothes but, I rarely wear them. The clothing of 1700/1800 was/is extremely comfortable compared to modern styles.

[@Keopuhiwa7]

Peter: Talks about pioneering Me: Subscribes instantly Thank you sir!

[@TheWoodlandEscape]

We appreciated your support and interest.

[@dragoua5544]

Just a fun fact - in old slavonic tales there is a person named Baba Yaga, female character, mostly portrayed as old evil woman and a witch that lives in a forest hut-on-the-chicken-legs. This witch rides not a broom, but a mortar and uses pestle to direct her flight.

[@TheWoodlandEscape]

Interesting story, I’ll never look at a mortar in the same light again!

[@hikerx9366]

Boy that dinner looks mighty tasty, love the the cast iron cookware as well. Are you sure you don't remember all this from living a life in the past doing the same.😁 Love the furs, the cabin and everything else that goes with it my friend. So nice to escape reality and ponder the past, thanks for all the great uploads.

[@cathywolfe1038]

It was a mighty fine meal but then, any meal cooked on an open fire tasted better. Glad you’re enjoying.

[@hikerx9366]

@@cathywolfe1038 Your welcome my friend.

[@kevinscudamore2711]

👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@arleneisenberg5168]

Pretty neat how you carved that mortar & pedestal, I love grinding herbs in my modern one, the smells are heavenly, cooking in those cast iron pots can be tricky over an open fire your meal looked pretty tasty & quintessentially Irish as well. Love the information you pass on in each video Peter Thank You for doing these videos till next time have a good weekend

[@cathywolfe1038]

Nothing beats the aroma from fresh ground herbs. I sincerely appreciate your continual interest in our endevour.

[@arleneisenberg5168]

@@cathywolfe1038 Thank You for providing such captivating videos with amazing scenery & intriguing information on 17th century life !! I watch with my daughter Megan we look forward to them !!

[@shoot2win506]

Wonderful seeing you again Mr. Pete! Great explanation about the trees - Thank you!!! Stay well!!!

[@HallnoutMhall]

The meal looked amazing. Thanks for the great lessons this week! Have a great week. Thank you.

[@TheWoodlandEscape]

Safe safe on the road Michael.

[@wlkfpcwashington]

Another informative adventure in your pioneer life. The food looked fantastic! Well done to all. See you next week.

[@lynetteclauser3551]

I like that work bench your using. How about a little history on it. I’ve seen you use it several ways.

[@robaldridge6505]

parched corn OR parched green or yellow peas are both excellent tasty trail foods...

[@shawndonohoe2789]

The cabin looks amazing. What a great adventure your having

[@dlspiritdancer9548]

Peter, it's delightful to watch ur vids. You seem to have an unending wealth of info (esp for 1700's). I came across ur vids & your wardrobe attracted me 1st (when bldg your cabin) and then your knowledge of woodworking. I was hooked on 1st vid I saw & have been trying to catch up on past vids. I also watch Shawn james' vids from Ontario which is also one of a kind. You have excellent craftsmanship in everything you do. Your smoke house is amazing & unique! Do you & ur wife really live there/stay at times? Ty for such great content. I took history in college up to the civil war era & found it fascinating. God bless & take care. From Fl Gulf area.

[@TheWoodlandEscape]

We don’t live in it full time but, are spending a significant amount of time in it. We are glad you’re enjoying.

[@bpfirehunt0192]

It is so calming to listen to you talking and informative at the same time. Again such a great video.

[@buttonvalley]

Great presentation as always. We always loved boiled dinner growing up, and still do! I've done parched corn as well - tasty as well as practical. But I always understood hominy to be corn soaked in water with wood ashes. The ashes make a weak lye that causes the hulls to soften and slip from the corn kernels. They they were rinsed and dried. Grits are made from coarse ground hominy.

[@TheWoodlandEscape]

You are right indeed sir. We’re glad you’re enjoying our endevour.

[@katherynlamarche7308]

I really enjoy your video's ,keep it up Peter. Julien.

[@stevenshanofski6801]

That sure looked tasty! Been cooking over open fires in a dutch oven in the back yard quite a bit lately. Hard to beat. Wouldn’t mind sharing a wee bit of ale with ya’. Lol. I am thinking of bringing my 19 yr old son up for several nights at your rental in the spring. He loves history and I’m sure we would enjoy it. Once again, thanks for sharing!

[@TheWoodlandEscape]

It is hard to beat cooking over an open fire Steven. As to the ale, we’ll, I can hear our tankers clicking already. We would love to me you and son.

[@Vikingwerk]

Hominy is still used in a great deal of Mexican cuisine.

[@TheWoodlandEscape]

Gotta love Mexican food!

[@gailsgardenherbsmore1605]

Thanks for sharing. I enjoyed this so much! Hmmm, I may try to make a morter...but smaller...

[@frontierwoodsman4373]

Sure do like your "wee bit of history" segments you've been including lately. Very interesting. Never had much luck parching corn... always ended up with popcorn. What did I do wrong? You make it look easy... like a Townsend's cooking show.

[@TheWoodlandEscape]

Perhaps your parching it too long over maybe you have the heat too hot. Modern varieties of corn are not nearly as good of many of the old varieties. Stay away from the really sweet varieties like Peaches and cream. Some growers still grow heritage varieties. Glad you’re enjoying or “wee bits of history”.

[@Bmklral]

I absolutely love history and absolutely love your channel. You have done a great job on craftsmanship and keeping with the times and do an amazing job explaining the what and whys for what you are doing in keeping with the times. Kiddos to you and I anxiously await more content from your channel. Thank you for keeping history alive so it’s not forgotten.

[@TheWoodlandEscape]

We’re flattered Mike at your interest and kind comments. We really enjoy actually living as much as possible in that time era.