My life as a farmer in ancient Rome
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I wake up and tell the slaves to start working my name is Lucia Larita by the way. I go outside and see an organized farm and smell a farm. I hear slaves working and crops being cut. Farming was easy because I had slaves. I also had equipment that helped to farm wheat . we used a punic cart to press the grains then i have to lay on the hypocaust to dry it and with the wheat that is already dried the slaves put it in the donkey mill or water wheel. Then, I go to where the slaves are making olive oil they put it in the presser and out came the oil. I also saw the slaves using a screw press to make the grapes into passum(dessert wine). Also for other grains like peppercorns, celery seeds, cumin seeds, and lots of others we either ground them up or roast them. I walk past the meat slaves they made the meat either by salting it, drying it, smoking it, pickling it, or preserving it in honey. They were drying/roasting ostrich. I had flamingo last night and lots of other types of meat before. I eat lots of fruit like apples, figs and grapes, pears, plums, dates, cherries, and peaches, and many more. We also had mint and honey I look at the slaves they are going to their houses and so I go back to mine and go to sleep ready to start another day. 1
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OSTRICH RAGOUT
You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:
2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine)
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar
Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.
http://www.visualphotos.com/photo/1x7063782/ostrich_ragout_with_mushrooms_199736.jpg
OSTRICH RAGOUT
You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:
2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine)
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar
Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.
SOURCE: http://previews.agefotostock.com/previewimage/bajaage/3fec4fef6c7f155163e059e8f713c3c5/sfd-158720.jpg