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Your Wedding Day at Buchan Braes Hotel
Your Wedding Day at Buchan Braes Hotel On behalf of all the staff we would like to congratulate you on your upcoming wedding. Set in the former RAF camp, in the village of Boddam, the building has been totally transformed throughout into a contemporary stylish hotel featuring décor and furnishings. The Ballroom has direct access to the landscaped garden which overlooks Stirling Hill, making Buchan Braes Hotel the ideal venue for a romantic wedding. Our Wedding Team is at your disposal to offer advice on every aspect of your day. A wedding is unique and a special occasion for everyone involved. We take pride in individually tailoring all your wedding arrangements to fulfill your dreams. From the ceremony to the wedding reception, our professional staff take great pride and satisfaction in helping you make your wedding day very special. Buchan Braes has 44 Executive Bedrooms and 3 Suites. Each hotel room has been decorated with luxury and comfort in mind and includes all the modern facilities and luxury expected of a 4 star hotel. Your guests can be accommodated at specially reduced rates, should they wish to stay overnight. Our Wedding Team will be delighted to discuss the preferential rates applicable to your wedding in more detail. In order to appreciate what Buchan Braes Hotel has to offer, we would like to invite you to visit the hotel and experience firsthand the four star facilities. We would be delighted to make an appointment at a time suitable to yourself to show you around and discuss your requirements in more detail. -
Treasures and Dreams 2009-8-12 Nova Southeastern University
Nova Southeastern University NSUWorks Wishes and Dreams: Literary Magazine of the NSU Digital Collections Lower School 8-2009 Treasures and Dreams_2009-8-12 Nova Southeastern University Follow this and additional works at: https://nsuworks.nova.edu/uschool_magazine ' ---- ., fk.-- :oc~ bcUSCP Sehccl $Cadc:1tC$., P&IPC:JtC$., d:Jtd Pt:1ealC3,, The theme of this issue's cover motivated me to ponder the connection between reading and writing. Here is what some acclaimed and popular authors had to say on the subject: ,, l "} --- -~~;,- -"'\ .,-•. .. "-<} "Read the best books you can find, the books that will inspire you to write as well as you can" ... Judy ~ Blume --- 'Tm certain there's a link between reading good books and becoming a writer. I don't know a single / . writer who wasn't a reader first" ... Andrew Clements "You have no business wanting to be a writer unless you are a reader. You should read fantasies and essays, biographies and poetry, fables and fairy tales. Read, read, read, read, read" ... Kate DiCamillo r~ Certainly, the connection between reading and writing is a strong one. Our Lower School students spend their days in a literature-rich environment. Their exposure to quality literature throughout their school experiences is a part of what inspires them to write as wonderfully as this publication reflects. Thank you to the classroom teachers for your professionalism and dedication to writing. Thank you to the administration for their continued support. A special thanks to my delightful staff of students. Your commitment, hard work, and responsibility made this issue gorgeous. To our Lower School students, I hope our magazine will inspire you to continue reading and writing! /L.7 Sincerely, ~ /('v{ " ~ ~ '- ~j'~ Night Chills I r,J ) ~~ .. -
Scottish Menus
Suggested Set Menus A B Sea Trout and Halibut Tian, Crayfish Jelly with Salad de Maché Smoked Ayrshire Ham and Puy Lentil Broth and Citrus Oil * * Confit Leg of Gressingham Duck Noisette of Old Gloucester Pork with an Oyster with Pancetta, Baby Onions and Somerset Cider Sauce Mushroom and Honey Jus Roast Potatoes and New Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Club Raspberry Crème Brûlée Trio of Scottish Cheeses with All Butter Shortbread served with Quince Jelly and Oatcakes * * Coffee and Club Mints Coffee and Club Mints £34.50 £34.50 C D Parfait of Chicken Livers wrapped in Pancetta Asparagus and Stilton Salad with Apple and Tomato Chutney with Toasted Hazelnuts and Dressed Leaves * * Pavé of Sea Bass Breast of Guinea Fowl with Dressed Mizuna and Rocket Salad, with Local Haggis Chervil Aïoli and a Rich Whisky Cream Sauce Fondant Potato and Dauphinoise Potatoes and Chef’s Selection of Vegetables Chef’s Selection of Vegetables * * Prosecco and Berry Jelly Club Eton Mess with ‘Katy Rodgers’ Crème Fraîche with Local Berries and Berry Coulis * * Coffee and Club Mints Coffee and Club Mints £35.00 £36.00 All Prices Inclusive of VAT Suggested Set Menus E F Confit of Duck, Guinea Fowl and Apricot Rosettes of Loch Fyne Salmon, Terrine, Pea Shoot and Frissée Salad Lilliput Capers, Lemon and Olive Dressing * * Escalope of Seared Veal, Portobello Mushroom Tournedos of Border Beef Fillet, and Sherry Cream with Garden Herbs Fricasée of Woodland Mushrooms and Arran Mustard Château Potatoes and Chef’s Selection -
A Dinner at the Governor's Palace, 10 September 1770
W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project. -
Hot & Cold Fork Buffets
HOT & COLD FORK BUFFETS Option 1- Cold fork buffet- £14.00 + vat - 2 cold platters, 3 salads and 1 sweet Option 2 - £15.50 + VAT - 1 Main Course (+ 1 Vegetarian Option), 1 Sweet Option 3 - £22.00 + VAT - 2 Main Course (+ 1 Vegetarian Option), 2 Salads, 2 Sweets Add a cold platter and 2 salads to your menu for £5.25 + VAT per person. Makes a perfect starter. COLD PLATTERS Cold meat cuts (Ayrshire ham, Cajun spiced chicken fillet and pastrami Platter of smoked Scottish seafood) Scottish cheese platter with chutney and Arran oaties (Supplement £4 pp & vat) Duo of Scottish salmon platter (poached and teriyaki glazed) Moroccan spice roasted Mediterranean vegetables platter MAINS Collops of chicken with Stornoway black pudding, Arran mustard mash potatoes and seasonal greens Baked seafood pie topped with parmesan mash, served with steamed buttered greens Tuscan style lamb casserole with tomato, borlotti beans and rosemary with pan fried polenta Roast courgette and aubergine lasagne with roasted Cajun spiced sweet potato wedges Jamaican jerk spice rubbed pork loin with spiced cous cous and honey and lime roasted carrots. Chicken, peppers and chorizo casserole in smoked paprika cream with roasted Mediterranean vegetables and braised rice Balsamic glazed salmon fillets with steamed greens and baby potatoes with rosemary, olive oil and sea salt Haggis, neeps and tatties, served with a whisky sauce Braised mini beef olives with sausage stuffing in sage and onions gravy with creamed potatoes All prices exclusive of VAT. Menus may be subject to change -
CANAPE SELECTOR Vegetarian Fish Meat & Poultry
Standard version CANAPE SELECTOR Vegetarian Roasted cherry tomato on a parmesan shortbread with whipped cream cheese & chives on white versionButternut squash arancini with red pepper ketchup A selection of vegetable or smoked salmon sushi with wasabi mayo Black truffle, potato & gruyere tart Whipped goats cheese on oat biscuit with baked fig and heather honey Baby baked potatoes served warm with sour cream chive Lanark blue cheese on a pecan tuille with juniper jelly Selection of flat breads & bread sticks with bahbah ganoush & humous mono version Crisp little gem lettuce hearts filled with waldorf fruit & nuts All of the above can be done in a vegan format) Fish Isle of Mull cheddar & smoked haddock fritter with cullen skink shot Crispy langoustine croquette with shellfish essence Smoked salmon & dill mousse with creamed horseradish mono on white Tartlet of west coast crab with spiced mango version Baby baked potatoes served warm with chive crème fraiche & avruga caviar Meat & Poultry Crispy haggis balls with Arran mustard mayo Lady bite sized Yorkshire puddings filled with roast beef & creamed horseradish Carpaccio of Scottish beef on crisp parmesan shortbread Chicken liver parfait on a ginger bread wafer with Cumberland dressing Lemon chicken sticks with coriander & lime mayo Slow cooked belly of pork spoons with Asian slaw Prosecco Calogera – Italy Calogera Rose Spumante - Italy BIG BITE CATERING LIMITED, 67 GOWAN BRAE, CALDERCRUIX, AIRDRIE, ML6 7RB Website: www.bigbitecatering.co.uk Email: [email protected] Tel: 01236 842972 -
Scottish Language Letter Cle To
CLE [449] CLE 1 radically the same. From the form of the A.-S. word, Nor his bra targe, on which is seen it seems to have been common to the Celtic and The ycr.l, the sin, the lift, the Can well agree wi' his cair Gothic ; and probably dough had originally aamc cleuck, That cleikit was for thift. sense with Ir. rloiclte, of, or belonging to, a rock or Poems in the Buchan 12. stone. V. CLOWK. Dialect, p. This term is transferred Satchels, when giving the origin of the title Sue- to the hands from their i-li or hold of E. of niih, supplies us with a proof of clench and heuclt being griping laying objects. clutch, which neither Skinner nor Johnson is synon. : gives any etymon, evidently from the same Junius derives clutches Ami for the buck thou stoutly brought origin. from to shake ; but without reason. To us up that steep heugh, Belg. klut-en, any Thy designation ever shall Shaw gives Gael, glaic as signifying clutch. Somner Be John Scot in [ot\Buckscleugh. views the E. word as formed from A.-S. gecliht, "col- History Jfame of Scot, p. 37. lectus, gathered tegether : hand gecliht, manus collecta vel contracta," in modern language, a clinched fat. CLEUCII, adj. 1. Clever, dextrous, light- But perhaps cleuk is rather a dimin. from Su.-G. klo, fingered. One is said to have cleuch hands, Teut. klaawe, a claw or talon. Were there such a word as Teut. as from or to be "cleuch of the fingers," who lifts klugue, unguis, (mentioned GL the resemblance would be so that do not Kilian, Lyndsay, ) greater. -
126613850.23.Pdf
Scs. sfe.5S } PUBLICATIONS OF THE SCOTTISH HISTORY SOCIETY VOLUME LV OCHTERTYRE BOOKE OF ACCOMPS October 1907 OCHTERTYEE HOUSE BOOKE OF ACCOMPS 1737-1789 Edited with Introduction and a Glossary by JAMES COLVILLE, M.A., D.Sc. [Edin.] Printed at the University Press by T. and A. Constable for the Scottish History Society 1907 CONTENTS INTRODUCTION ix THE HOUSE BOOKE OF ACCOMPS .... 1 INVENTORY OF OCHTERTYRE FURNITURE . 247 GLOSSARY 253 INTRODUCTION We know far too little of social life in Scotland during those days when modern conditions were a-making. No wonder the simple annals of the poor, or even the sordid chronicle of burgher money-making, shows only blank pages except under the modern search-light of realistic fiction. But some voice might have spoken from the baronial mansions where alone cultured intercourse was possible, at least during the eighteenth century, when wit found an audience everywhere and elegance a vogue. Modern social writers, indeed, have composed for our diversion, not enlightenment, sketches filled in with such Bembrandtesque shadows of dirt and debauch as prove the superiority of the modern superior person. How our nearer forefathers themselves figured as verbal artists of character and thought, their own or that of others, few letters or memoirs tell us. Thfe standard of living and the economy of the households have been but partially disclosed in default of contemporary material. For eighteenth century ‘gentility’ was abhorrent of personal portraiture as savouring of vulgar impertinence. The grand style was the only mode, but even of that we have not much to show. All the more to be prized, therefore, is such a veritable human document as is still preserved at Ochtertyre, in Strathearn, and generously 1 This volume belongs to a group of Scottish History Society publications all notable for their distinctively human tone, and all illustrative of each other. -
A Taste of Scotland?
A TASTE OF SCOTLAND?: REPRESENTING AND CONTESTING SCOTTISHNESS IN EXPRESSIVE CULTURE ABOUT HAGGIS by © Joy Fraser A thesis submitted to the School of Graduate Studies in partial fulfilment of the requirements for the degree of Doctor of Philosophy. Department of Folklore Memorial University of Newfoundland October 2011 St. John's Newfoundland Library and Archives Bibliotheque et 1*1 Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington OttawaONK1A0N4 OttawaONK1A0N4 Canada Canada Your file Votre r6f6rence ISBN: 978-0-494-81991-3 Our file Notre r6ference ISBN: 978-0-494-81991-3 NOTICE: AVIS: The author has granted a non L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distribute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation. -
Frugal Hrousewife Experienced Cook, Art of Dresing All Sorts Of
FRUGA L HOUSEWIFE R’ EXP ERIEN CED COOK , ART OF DRE SING ALL SORTS OF VIANUS, ss Dec nc and Ele ance With Cleanline , e y, g , IS EXPLAINED , EIPTS aIN FIVEHUNDRED APPROVED REC , 303 TOGETHER WITH THE B EST METHODS OF rin Pre rv n Dr in Cand in Potting, Callu g, se i g, y g, y g, maki En lish Wines Pickling, ng of g , A ND DISTILLING OF SIMPLm TO wm on A RE ADDED, - r w nnv r. n n w e m u rs , a ro rA rran ement ofDm ners Tw o u r e Exhibiting p pe g Co s s, for every Mo nth m the Year WITH VARIOUS B ILLS o n FA R E, A ND Ge ral Directions or C New ne f ar ving. ORIGINALLY WRI‘IT BN B Y SUSA NNA CARTER ; ' but now improved by an experienoed Co ok in o ne of the s Principal Taverns in the City o f London. L O N D O N ' P E FO T. GHES RINT D R HU , LUDGATE STREET EXPERIENCED COOK . VI ED b m ex e ri n nd b e CON NC y y own p e ce , a y th nu e c m l f o hers o f the deficienc f l m rous o p aints o t , y o al form er books relating to Co okery and Dome stic Eco m I have b en indu d o re are the fo llow i o rk no y , e ce t p p ng w ; in w hich I trust it w ill be found that many of the impe r f ions i id a li r ubli ations h ve been ec t nc ental to e r e p c , a o bviate d. -
Name, a Novel
NAME, A NOVEL toadex hobogrammathon /ubu editions 2004 Name, A Novel Toadex Hobogrammathon Cover Ilustration: “Psycles”, Excerpts from The Bikeriders, Danny Lyon' book about the Chicago Outlaws motorcycle club. Printed in Aspen 4: The McLuhan Issue. Thefull text can be accessed in UbuWeb’s Aspen archive: ubu.com/aspen. /ubueditions ubu.com Series Editor: Brian Kim Stefans ©2004 /ubueditions NAME, A NOVEL toadex hobogrammathon /ubueditions 2004 name, a novel toadex hobogrammathon ade Foreskin stepped off the plank. The smell of turbid waters struck him, as though fro afar, and he thought of Spain, medallions, and cork. How long had it been, sussing reader, since J he had been in Spain with all those corkoid Spanish medallions, granted him by Generalissimo Hieronimo Susstro? Thirty, thirty-three years? Or maybe eighty-seven? Anyhow, as he slipped a whip clap down, he thought he might greet REVERSE BLOOD NUT 1, if only he could clear a wasp. And the plank was homely. After greeting a flock of fried antlers at the shevroad tuesday plied canticle massacre with a flash of blessed venom, he had been inter- viewed, but briefly, by the skinny wench of a woman. But now he was in Rio, fresh of a plank and trying to catch some asscheeks before heading on to Remorse. I first came in the twilight of the Soviet. Swigging some muck, and lampreys, like a bad dram in a Soviet plezhvadya dish, licking an anagram off my hands so the ——— woundn’t foust a stiff trinket up me. So that the Soviets would find out. -
Backforty Bunkhouse Newsletter
Backforty Bunkhouse Newsletter Cowtown Society of Western Music ‗2009 Publication of the Year‘ Distributed by BACKFORTY BUNKHOUSE PRODUCTIONS 106 Roswell St., Ruidoso, NM 88345 (575) 808-4111 Home of Backforty Roundup and CD Chorale Backforty Bunkhouse Publishing BMI Venue / Show Productions Western Music Radio Marketing www.Backforty Bunkhouse.com [email protected] www.MySpace.com/BackfortyBunkhouse Twitter.com/backfortyBH Joe Baker Publisher The Backforty Bunkhouse Newsletter is sent to over 1,050 email subscribers periodically and is growing every day. There are DJs, artists and fans whose interest are Western Swing, Cowboy Poetry, Cowboy Heritage and Texas Honky Tonk music gen- res. We solicit your comments, suggestions and ways we may better serve you. If you do not want to receive this newsletter and want to be removed from our mailing list, reply to this email by entering ―UNSUBSCRIBE‖ in the subject box of the email. Joe Baker's Top 20 – October, 2010 13. Patty Parker, Southwest Serenade 14. Horse Crazy, Daughters Of The West Est. January, 2007 15. Jim Jones, Feels Like Home To Me Howard Higgins, Western Swing Co-Founder & Advisor 16. Backforty Roundup Vol. #46 1. Asleep At The Wheel & Leon Rausch, It‘s A 17. Almeda Terry, Voices From The Range Joe Baker, Co-Founder & Publisher Good Day 18. Troy Bateson, Midnight Moon 2. Tony Harrison & Hot Texas, Swingin‘ Big 19. Chuck Cusimano, Wind Blow My Blues Away Totsie Slover, Editor 3. Rebecca Linda Smith, True Love 20. Allan Chapman, West Of The 98th Meridian 4. Gayla Earlene, Traditional Sugar 5. Tom Houston, Tuxedo Country, Vol.#2 6.