2017 4 April.Pub

Total Page:16

File Type:pdf, Size:1020Kb

2017 4 April.Pub Luppitt Packet April 2017 USEFUL LUPPITT PHONE NUMBERS Parish Council: Chairman, John Thorne 01404 891412 m. 07748 780096 Clerk: Rosalind Buxton 01404 861565 Village Hall: Chairman: Brian Pulman 891324 Secretary: Mary Joyce 890186 Commoners: Secretary : Kevin Lockyer 01404 892836 Luppitt Wives: Mrs Jean Hooper: 892969 PCC secretary: Wendy Watson 891959 Vicar: Rev Rik Peckham - 01404 891243 Church Administrator: Mrs Karen Davies 890121 (9:30 to 10:30 am) Churchwardens: Brian Pulman 891324 John Arbuthnott 891032 Captain of Bellringers: Pearl Pulman 891324 Cricket Club: S Berry 891268 Luncheon Club: Jean Hooper 892969 Hartridge Buddhist Monastery: 891251 Highway Faults - online: http://www.devon.gov.uk/index/transportroads/roads/ road_maintenance.htm Alternatively, telephone 0845 155 1004 and give the fault information or email <[email protected]> Police - non urgent - 101. Police - urgent : 999 OTHER USEFUL NUMBERS To get in touch with your MP - Dog Warden : 01395 517457 Write: Crimestoppers:: 0800 555111 Neil Parish MP Blackdown Practice: House of Commons Dunkeswell 01823 681720 London Blackdown Support Group: SW1A 0AA (Hemyock) 01823 681036 Telephone: Honiton Medical Centre : 548544 0207 219 7172 Honiton Hospital: 540540 email: Dev.Air Ambulance: 01392 466666 [email protected] TRIP: 46529: community transport C.A.B.: 44213 Local Constituency Agent : Honiton Library: 41212 Lucille Baker E. Devon District Council: 01395 233503 [email protected] 01395 516551 Welcome to April! No practical jokes in this Packet. Or are there? Most important notice this month is the change of date for the flower show. PLEASE NOTE. LUPPITT FLOWER SHOW NEW DATE SATURDAY 19th AUGUST 2017 Have a good month. Lindsey Dalgety Luppitt Litter Pick 2017 A dozen volunteers turned out at the village hall on Saturday 4th March to collect litter from the lanes and verges. In addition several others made their own arrangements to deal with their part of the village. So all in all, pretty successful from the turnout point of view. As to the rubbish, over 12 full bags were collected and EDC has been asked to deal with a particularly difficult area at Ewin's Ash. So thanks to all who turned out on the day and thanks also to the many others who did their bit on their own and to those that regularly help to keep the village clear of litter. The prize for the biggest haul goes to Robin Turner for filling 4 full bags on his own! The spin off was the walk around the beautiful lanes of Luppitt, many parts of which are usually only seen by car - really enjoyable. Roger Hicks 1 LUPPITT PARISH COUNCIL Clerk’s report of a Meeting of Luppitt Parish Council held in the Village Hall on Tuesday, 7 March 2017 at 8 pm Present: Cllrs John Thorne, Gavin Brake (Vice-Chairman), David Barlow, Tom Nancarrow, Paul Prettejohn, Brian Pulman, Andrew Tucker, David Key (EDDC), Rosalind Buxton (clerk) Receive apologies for absence Cllrs Derek Hooper, Paul Diviani (DCC and EDDC), PCSO Anning 30012 Minutes of previous meeting The Minutes of the meeting held on Tuesday, 7 February 2017, were unanimously agreed and signed as a correct record of that meeting (proposed by Cllr Barlow, seconded by Cllr Nancarrow). Declaration of Interest Cllr Tucker declared an interest in items 3.1.1 (Highway Community Enhancement Fund), 3.2 (Parish Maintenance) and 7.0 (Chairman’s Discretion) as he will be carrying out the work. PLANNING Applications (for comment, support or objection) Discuss suggestion of putting aggregate at the top of the path by Shelves Cottage The Parish Council thought this was a good idea and a sensible solution. However, the Parish Council has no power to grant (or deny) permission for this sort of work. This comes under the authority of Highways. The clerk will contact the parishioner concerned and forward the Neighbourhood Highways Officer’s details. HIGHWAYS AND TRAFFIC Parish Highways programme Update on Items to Report as follows: 2 Item Reported Action Status Report all items to ([email protected] NHO ) Maple Cross towards Clerk to report as Work almost completed Whitehall Farm – 2 m deep from DB – – safety barriers still up drop at the edge of the road. W16899935 URGENT Pennythorne Cross to Barn W17980499 Assessment completed Cross – road subsidence 28.02.17 Potholes and severe drop-off W17980505 Sent to contractor for at edge of tarmac from investigation or action. Overday Farm towards Gully Estimated assessment Lane date of 15.03.17 Pothole outside Dolish W17980514 Assessment completed Farmhouse 28.02.17 Several potholes between W17980518 Assessment completed Mountstephens and 28.02.17 Ringborough Cross Approaching the north end of W17980522 Sent to contractor for Gully Lane from Riggles – investigation or action. numerous potholes Estimated assessment date of 15.03.17 Beacon to Mathayes Cross – W17980525 Assessment completed several potholes and general 28.02.17 deterioration of road Maple Cross to Pound Farm – Clerk to report New road subsidence Tapsterwater to Village Hall – Clerk to report New numerous potholes At Robin’s Bungalow and Clerk to report New Smithenhayes – road needs re -instating around the drain Beacon to Sharcombe – Clerk to report New potholes and subsidence Between Greenways and Yard Clerk to report New Farm entrance - several potholes From Millrise to the Mill – Clerk to report New blocked drain 3 MB Green Gardening, Landscaping & Home Maintenance Please call me for a chat, or send me an email, to discuss your requirements Telephone 07807309702 Email [email protected] ~ LUPPITT/DUNKESWELL/COMBE RALEIGH BORDER ~ 4 Highway Community Enhancement Fund Funding has been secured for Shelves Lane work (£2,000) and Sharcombe path to Hillend (£1,350). Cllr Tucker was congratulated on the excellent work carried out in Shelves Lane. The work on the Sharcombe path to Hillend will be carried out in the next financial year. The meeting was then suspended to allow Questions from the Public. A parishioner who has recently bought a property in Luppitt came to introduce him- self to the Parish Councillors. He had hoped to bring with him plans that he was in- tending to submit to the Planning Department at EDDC for the property he plans to have re-built on the plot, but he was not yet in a position to do so. He described the type of building he hopes to have erected. The Parish Councillors thanked the pa- rishioner for taking the time to attend the meeting to share his plans and he then left the meeting. The meeting was then resumed. Parish Maintenance Fund A R Tucker Ltd are working through the list of jobs. Lengthsman’s Visit The clerk had forwarded a list of work for the lengthsman to carry out on his visit on 22 and 23 March. The Neighbourhood Highways Officer had replied saying that ad- ditional works could not be given to the lengthsman. The clerk had pointed out that this was not additional work but areas which needed attention from the lengthsman. The clerk had asked the NHO for information on who drew up the list of work for the lengthsman but had received no reply. The clerk will follow up with the NHO. Definitive Map Review – Footpaths 21 Combe Raleigh and 59 Luppitt The Parish Council has written formally to object to the Modification Order for the above footpaths. The clerk has received assurance from the Definitive Map Review Officer that there is no financial implication for the Parish Council in doing so. FOOTPATHS AND BRIDLEWAYS The clerk confirmed that the P3 forms have been submitted. ENVIRONMENT/COMMUNITY FACILITIES Community Policing Report Two crimes have been committed between 07/02/17 and 06/03/17 – a burglary at a dwelling where paperwork and photos were stolen, and theft of ferreting equipment at another location. 5 Electoral Review of East Devon The clerk had received an email from the Local Government Boundary Commission to say that the electoral arrangements for Luppitt Parish Council will not change be- cause of their recommendations. However, the clerk had noticed on the map issued that Dunkeswell and Otterhead have been linked and will be a two-member ward. Cllr Key said this was designed to achieve a more even distribution as he has five wards (Luppitt, Upottery, Stockland, Cotleigh and Monkton) whereas the Dunkeswell ward member has three wards (Dunkeswell, Combe Raleigh and Sheldon). County Council elections The clerk advised that the elections will be held on 4 May 2017. Defibrillators The clerk advised that applications to British Heart Foundation and to Cllr Diviani’s Locality budget have both been successful. The location for the second defibrillator was discussed and the clerk will write to the property owners to ascertain whether or not they would be in agreement. The defibrillator from the British Heart Founda- tion is due for delivery in 3-4 weeks. The clerk will take advice from South West Am- bulance Service on the most appropriate model of defibrillator to purchase with the Locality money and will bring this information to the next meeting for agreement. Once the defibrillators are in place, the clerk will arrange for training sessions to be held for anyone interested. Discuss and decide on application for Luppitt Parish Council to become a Quality Council The clerk has passed her CiLCA qualification which is one of the requirements to be- come a Quality Council. The clerk will make further enquiries about the work in- volved in becoming a Quality Council and the benefits. The Parish Council will then decide whether or not to apply to become a Quality Council. Music and Movement for Children. Luppitt Village Hall. Wednesdays, term time only. Starts at 9.30 am with approximately 45 minutes of singing and dancing.
Recommended publications
  • Preparing Baked Food Exhibits for the Fair
    PREPARING BAKED FOODS EXHIBITS FOR THE FAIR ‚ Read the Fair Book. It has a lot of basic information about classes, requirements, rules, etc. For answers to other questions, contact your project leader or call the Extension Office. ‚ Select several recipes to try. Make the recipe several times so you know how the product turns out. Like all new skills, practice is necessary to learn and to improve and get consistent results. You will then know if you (or your family) like it and if it is something that you can use to build your skills in food preparation. ‚ Choose your foods exhibit entry based on what you want to learn as part of the 4-H project. Do not choose an item for the judge or for what you think the judge will like. Judges are chosen for the ability to be fair and objective and not to use personal likes and dislikes in judging. Food products are judged according to standards for texture, shape, crumb, crust, etc. ‚ Use time management skills in planning your foods exhibits. Bake items ahead of time and freeze them. After baking bread, rolls, cookies, etc., remove them from pans and cool to room temperature. Place in plastic bags or wrap with freezer wrap paper. Remove excessive air. To thaw, leave in original wrapper at room temperature. This will help preserve the moisture in the products. Allow time for food to completely thaw. Small items like cookies, biscuits, muffins, etc., take less than 1 hour. Large and heavier items like cakes and bread can take up to 3 hours.
    [Show full text]
  • Cakes Making
    CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing, butter cream, or crumble topping. Traditionally, cakes served with tea are not too sweet . Dessert cakes are beautifully decorated cakes with mouth – watering fruits, whipped cream and ice creams. Appearance: top – crust slightly rounded pale golden brown. Texture: uniform small gas holes, thin cell walls, tender crumb and should melt in the mouth. No resistance to bite. Taste: should feel velvety in the mouth, crumb slightly moist, mild sweet buttery flavor. CAKES Sponge Cakes Sponge cake 9basic recipe) Chocolate sponge Swiss roll Chocolates Swiss roll Lemon curd filling Jam filling Pineapple pastry Chocolate pastry Assorted pastry Orange gateau Black forest gateau Plain cream cake Chocolate cake Orange / Lemon cake Marbled cake Dundee cake Victorian sandwich cake Pineapple upside down pudding/ cake Eggless cake Chocolate eggless cake Orange eggless cake Cake Icings Glace icing Chocolate glace icing Butter icing Chocolate butter icing Royal icing Cakes may be served as snacks, or as desserts. Tea/ coffee cakes, butter cakes, fruit cakes, cup cakes, upside – down cakes, pastries and gateaux are a few examples of cakes. All cakes, however, fall into tow basic categories: cream / butter cakes and sponge cakes. A standard recipe for a cream cake has equal amounts 9i.e. by weight) of flour, sugar, butter and egg. The presence of butter makes the cake heavy and therefore it needs chemical leaveners for a light porous texture.
    [Show full text]
  • JSU Writing Project Anthology | Summer 2012
    Jacksonville State University I I ' I i Jacksonville State University Writing Project Anthology I I Jacksonville, Alabama Summer 2012 Director Gloria Horton Jacksonville State University Co-Director I I , Melissa Shields I , Etowah County School System i Lisa M. Williams I' ; I . Jacksonville State University ' ' Technology Liaison Rodney Bailey Jacksonville State University i ' Dedication I This anthology is dedicated to all of the "out-of-the-box" thinkers, the ones who live up to the charge of Ulysses: "To strive, to seek, I to find, and not to yield"-Tennyson (line 70). I i I' '·. i ! i I , (., I . I I I I , I i I ' t' Foreword I . i . During the twenty-fifth anniversaiy of the JSU Writing I . ' Project Summer Institute, we sought to force ourselves "outside the box." From the very beginning, we recognized that teaching is a gift we give to our students, a gift that should not be tethered, hidden, or constrained. So we set about helping one another find ways to rid ourselves of the boxes we arrived in. In doing so, it has been our hope that our students will benefit from our efforts through a fresh perspective, a novel approach, a flipped classroom, or even a new voice. The practical pieces of wisdom we will take away from our time together stretch far beyond the pages of this book, but we have collected our best here. These pages represent i ) the many edges of the boxes we have dismantled in our efforts to become more than we were, and we now face the world armed with the determination, the desire, and the understanding necessaiy to bring others "outside the box" as well.
    [Show full text]
  • Three Meals a Day. Recipe Review
    ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully.
    [Show full text]
  • Cakes & Cookies Larry's House of Cakes
    FAQ Our Story Hours of Operation We are open Monday through Saturday. Marion - 6:00 AM to 6:00 PM Carbondale - 7:00 AM to 7:00 PM Larry’s House of Cakes first opened its doors on May 8, 1963 as Larry’s Donut Donut Variations Glazed & Chocolate Glazed Shop. The company was started by Larry Cinnamon Round Sugar Twist Clayton who has always been a lover of Maple Twist sweet pastries. Starting out mainly mak- Cream Cheese Coconut Crunch ing donuts, in the late 1960s, the compa- Blueberry Cake Choc Iced Cake ny slowly shifted its focus and expertise Chocolate Iced Long John from donuts to cakes & cookies. Today Jelly (Raspberry Bizmark) Boston Cream Filled —Choc Icing with Bavarian (Vanilla) Filling the bakery offers a wide range of cakes, Vanilla Filled—Glazed Donuts with Bavarian Centers Strawberry Filled—with Angel Cream Topping Cakes & cookies, brownies, and many other great Choc Iced Angel Filled Long John Powdered Angel Cream Filled products. Cookies Additional Products Larry’s House of Cakes is also the premiere bakery in Ever since its humble beginning, Larry’s Southern Illinois for morning pastries like muffins, scones, House of Cakes has been a staple to all and cinnamon rolls, as well as special treats like chocolate covered strawberries, cannoli, and chocolate covered bacon. forms of celebrations in Southern Illinois. Allergy Information And as our friends & family travel the Larry’s House of Cakes uses peanuts and nut products. All products could possibly contain trace amounts of peanut globe furthering their educations & or nut products. Even using peanuts in the same room that careers, so have our fine products.
    [Show full text]
  • That's Right. Every Single Person That Walks on This Earth Sins. If You Don't
    That’s right. Every single person that walks on this earth sins. If you don’t believe me, then you will have to take it up with God Himself. Romans 3:23 says: “For all have sinned and fall short of the glory of God.” That’s right, you are a sinner. Like it or not, you are not perfect. None of us are. We all sin. And a nasty result of sin is the feeling of guilt. At first it is a blessing for us to experience guilt when we sin, because the guilt we feel reminds us that we have broken one of God’s laws and we are in need for a Savior. Jesus died on the Seriously, it’s 110 degrees outside. cross for those sins. And if we didn’t feel guilt for I am not firing up my oven! sinning, then we wouldn’t be acknowledging what “Brothers and sisters, I do not consider His death on the cross paid for. Paul talks about myself yet to have taken hold of it. But one this kind of guilt in 2 Corinthians 7:9-10: “Yet thing I do: Forgetting what is behind and now I am happy, not because you were made straining toward what is ahead.” sorry, but because your sorrow led you to Philippians 3:23 repentance. For you became sorrowful as God intended and so were not harmed in any way by Welcome to my kitchen filled with aroma and taste, us. Godly sorrow brings repentance that leads to but most of all God’s love and grace! salvation and leaves no regret, but worldly sorrow On the menu: Creamy Strawberry Pound Cake brings death.” So the guilt that we experience when we sin is a good guilt.
    [Show full text]
  • Hcm 339 Course Guide
    HCM 313 MODULE 3 MODULE 3 Unit 1 Sources of Finance Unit 2 Inventory Management and Supply of Resources Unit 3 The Start Up Problem Unit 4 Total Quality Management Unit 5 Quality Audit and Measurement UNIT 1 SOURCES OF FINANCE CONTENTS 1.0 Introduction 2.0 Objectives 3.0 Main Content 3.1 Importance of Finance in Business 3.1.1 Kinds of Capital 3.1.2 Sources of Capital 3.1.3 Capital for Large and Small Firms 3.1.4 Survival of Small Firms 3.1.5 4.0 Conclusion 5.0 Summary 6.0 Tutor-Marked Assignment 7.0 References/Further Reading 1.0 INTRODUCTION Finance is very crucial and indispensable for the success of any business organisation. No special or business organisation can succeed without funds. Hence, it is necessary to be exposed to the various sources of finance, especially for small and medium scale enterprises which is the subject of this unit. 2.0 OBJECTIVES At the end of this unit, you should be able to: • outline the importance of finance in business • differentiate the kinds of capital available in business • explain how small firms can raise capital. 89 HCM 313 RESTAURANT ENTREPRENEURSHIP 3.0 MAIN CONTENT 3.1 Importance of Finance in Business First, it is necessary to place finance or funds in its proper perspective with regards to the operations of a business enterprise, be it large or small. The four traditional factors of production are: • land • labour • capital • entrepreneurship Today we may add a fifth factor, which is technology, information or technical know-how.
    [Show full text]
  • Bacon Tomato Chicken Jane Woodroof
    - 3 - Bacon Tomato Chicken Jane Woodroof Ingredients 1/2 lb. boneless, skinless chicken breasts 1/4 cup Kraft tangy bacon catalina salad dressing 1/8 tsp. pepper Instructions Arrange chicken in a small sprayed baking dish; cover with dressing and pepper. Bake, uncovered 30 minutes at 400 degrees, basting half-way through baking. Basic Vegetable Soup Anne Harris Ingredients 2 teaspoons butter, plus more as an optional finish 1 small onion, peels and chopped 1 small new potato, peeled and chopped, or more if needed 2 1/2 cups chicken stock Handful greens (spinach, swiss chard, beet greens, turnip greens) Salt and pepper 1 Tablespoon heavy cream (optional) Instructions Melt butter in 1-quart pot, and sauté the onion gently for a few minutes. Add the potato, sweat with the onion another minute then pour the stock or water over it. Bring to a boil, reduce the heat, and simmer, partially covered for 25 minutes until the potato is very soft. Stir in the greens; (tough stems need to be removed and the remainder shredded). Spinach will take less than 5 minutes, other greens may need longer, depending on how young they are. Taste and determine for yourself. Add salt to your liking and a few grindings of the pepper mill. You may need more liquid if it has cooked down too rapidly. Serve as is, or mash it with a potato masher or a fork. For really smooth soup, spin everything in the food processor, put it through the vegetable mill, and use an immersion blender. Reheat if necessary, pour into a bowl and swirl a little butter or cream on top.
    [Show full text]
  • Pound Cake the Same?
    https://faes-dev-test.org.ohio-state.edu/bdw93/ctsandbox/ Butter Cake Any recipe for cake that begins "cream butter and sugar" is a butter cake. After the creaming, you add eggs to aerate the batter a bit, flour (and sometimes another liquid, like milk) to give it structure and texture, and baking powder or baking soda to ensure that it rises in the oven. Different types of cake batter within the butter cake family include chocolate, white, yellow and marble; for white and yellow cakes coloring typically depends on whether they have whole eggs, or extra egg yolks in them (yellow cake) or egg whites only (white cake). Are butter cake and pound cake the same? While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes. Pound cakes (named because they originally contained one pound each of butter, sugar, eggs and flour) tend to be denser. Learn how to make old-fashioned pound cake by following this step-by-step guide. What ingredient makes cake moist? In this recipe, buttermilk is the key ingredient to keeping this cake nice and moist. Buttermilk is a somewhat magical ingredient in cakes, sparking an acidic reaction with the baking soda and countering the development of gluten in the flour. This produces a tender and moist cake. No cake mistakes being made here! Be sure to use a long serrated knife to slice each piece to avoid squishing or tearing this delicate cake.
    [Show full text]
  • Bhmct – 201/Bhm – 201 Food Production & Patisserie
    BHMCT – 201/BHM – 201 FOOD PRODUCTION & PATISSERIE – II OBJECTIVE: During the course the students should : a. Learn about the various commodities required for food production, their market forms, selection, storage and use. b. Understand the fundamentals of menu planning & standard recipes. c. Enhance the basic culinary skills. d. Learn in detail the bread making process. COURSE CONTENT: UNIT 1 MENU PLANNING RECIPE FORMULATION: a. Menu Planning: Factors affecting menu planning.. b. Standard Recipes: Definition, writing and costing. BREAKFAST COOKERY a. English, American, Indian -regional Breakfast b. Eggs, cereals, rolls and other breakfast varieties. UNIT 2 BAKERY SCIENCE: BREAD MAKING a. Identification and handling of raw materials -Wheat & wheat flour, sugar, fat, yeast, water, salt, milk etc. b. Functions of ingredients in bakery products. c. Method of bread making: (i) Straight dough method, (ii) Sponge and dough method, (iii) Salt delayed method, (iv) Flying ferment method. d. Bread faults and remedies: e. Bread diseases f. Bread varieties UNIT 4 BAKERY SCIENCE CAKE MAKING : a. Functions of ingredients. b. Cake making methods : (i) Sugar batter method, (ii) Flour batter method, (iii) Blending method, (iv) Boiled method, (v) Sugar Water method, (vi) All in process. PRACTICALS (BHMCT – 251/BHM - 251) 1. At least nine menus 3 course of basic nature comprising of: 3 Breakfast, 5 Continental / European, 3 Indian, 1 Chinese 2. Bakery practical to cover the following: a. Bread making straight dough method, breakfast rolls. b. Short crust pastry and its products: Tarts, Pie etc. c. Flaky & Puff, pastry and their products: Patties, palmers, cheese straws, vol-an-vent, cream horns etc.
    [Show full text]
  • South Dakota State University Farmhouse Fraternity Cookbook
    6outb llakota 6tate ltnibtr�ttp jfarmT!,ou�t jfrattrnttp · Cookbook � '( (_� 'i..J _Q___:-., ,�,..,.,\ s .s k, � \ 9� �3S'-\'2_'3,'-\-0 , - ----- ·-· ,r,f.• , ...'- 11iln� i. I I n1: - I •I I , ·•·i"l', h �,,! If there is one thingthat the men of FannHouse can agreeon it is thatthey likeFOOD! However, they do express differences of opinion on their favorite food items. In aneffort to compile a collection of recipes which are"FarmH ouse favorites", the idea for this recipe book began. It is our hope that this cook book will makem eal planning easier at FannHouseand at your house. Thank you for your support. Deb DeBates, Housemother 1991 � Present Paul H Hoffer, Alumni Relations Chairman 1994 FannHouseFraternity@ TheObject 'The object of our Fr.uemity is 10 promocc 800d fellowship, 10 enco..... studiousness. and to inspire its memben in scelcin1 the best in their chosen lines of study u well u in life. Propess shall mark our every step: the spirit of con1eniality shall reip at all times; and every member shall be honest witb himselfas widl his brc,Chen. Men elected to ourmembenbip are considered to be of aood moral cbancter, to be hiah in scholarship. to have the capacity for imecinl ud mati.. frieDds. ud ID pve promise of service IO their fellowmea 111dto lbeworld. To beMd becomesuch may• timesrequR a sacrifice of li11111. pleasureMd comfona. The abovestatement is theessence ofFann HomeFraternity. Fromthe first Fanni-louseClub meeting on February8, I 965,that was attendedby 12 men. to the mostrecently held chapter meeting that 49 attend.F annHouseMembers have prided themselveson canying out the Object's words.
    [Show full text]
  • 127-240Nannie20130829.Pdf (3.223Mb)
    Dear Nannie... yours devotedly, Charlie 127 Culinary History: Introduction to the Study of the Cuisine of the Mid-19th Century Figgat and Godwin Families Fincastle, Botetourt County, Virginia 128 Dear Nannie... yours devotedly, Charlie Dear Nannie... yours devotedly, Charlie 129 Literature from Culinary Historians as a Sandra Oliver, a New England culinary histori- example, that the ingredients in a recipe may their time in history while deciphering and in- Standard for Our Research an, defined cuisine as what happens in the kitch- point to economic and geographic patterns. terpreting their recipes. We have made progress en, the source of food, and how it is prepared Instructions in recipes identify equipment avail- toward understanding the cuisine of the Figgat … no other aspect of human endeavor has been and served. As a Virginia Tech graduate student able and cooking methods used. Food prepara- and Godwin families. in 1982, Maryellen Spencer defined cuisine in tion and equipment indicate the status and type so neglected by historians as home cooking … We did not test the recipes of Nannie Figgat or when not searching for food, making baskets her dissertation as the culinary and gastronomic of household in which the recipe was prepared. Martha Mary Godwin, nor did we alter their and pottery, tilling the soil and tending livestock, profile of a culture. We hope our research will Wheaton stressed the importance of knowing recipes during the process of transcription. Each spinning and weaving, and bearing and rearing play a part in identifying the cuisine of these two whether a housewife was literate, what special recipe was individually analyzed with corrobo- children, of course – women have been invent- families of 1800s Botetourt County and con- skills she possessed, and what her kitchen was rating resources.
    [Show full text]