Feodor Vassilyev was a peasant from Shuya, Russia. He and his first wife (name unknown) had 69 children. The woman lived to be 76 and holds the record for given birth to the most children. (16 pairs of twins, 7 sets of triplets and 4 sets of quadruplets).
What makes the story even more unbelievable is old Feodor married a second woman after his first wife died and that woman had 18 children ( 6 pairs of twins and 2 sets of triplets) making him the proud father of 87 children.
Of his 87 children, at least 82 are said to have survived infancy.
As a writer I must be able to imagine many places and things, but nothing replaces being there. It is through my real-life research that I am able to give my readers the most detailed descriptions.
May I take you there? To see, hear and smell what I do.
Travel with me in 1923 to Half Moon Bay, Califorina to visit this little church in my new book A Beautiful Prison.
In my new book “A Beautiful Prison” Eva Jo enjoys this tasty meal in 1923 while she is in Brazil.
Feijoada (Brazilian Black Bean Stew)
Ingredients:
1 (12 ounce) package dry black beans, soaked overnight
1 1/2 cups chopped onion, divided
1/2 cup green onions,
1 chopped clove garlic,
2 chopped ham hocks
1/2 pound thickly sliced bacon,
I tablespoon olive oil
2 bay leaves, crushed
1/8 teaspoon ground coriander
salt and pepper to taste
1/2 cup chopped fresh cilantro (optional
1/4 cup chopped fresh parsley (optional)
Directions
Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
While beans are cooking, place ham hocks in a smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
Dear Reflection,