Sit There for the Present Play Traditional Games and Vie for Ownership of the Local Glen
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2019 Cruise Directory
Despite the modern fashion for large floating resorts, we b 7 nights 0 2019 CRUISE DIRECTORY Highlands and Islands of Scotland Orkney and Shetland Northern Ireland and The Isle of Man Cape Wrath Scrabster SCOTLAND Kinlochbervie Wick and IRELAND HANDA ISLAND Loch a’ FLANNAN Stornoway Chàirn Bhain ISLES LEWIS Lochinver SUMMER ISLES NORTH SHIANT ISLES ST KILDA Tarbert SEA Ullapool HARRIS Loch Ewe Loch Broom BERNERAY Trotternish Inverewe ATLANTIC NORTH Peninsula Inner Gairloch OCEAN UIST North INVERGORDON Minch Sound Lochmaddy Uig Shieldaig BENBECULA Dunvegan RAASAY INVERNESS SKYE Portree Loch Carron Loch Harport Kyle of Plockton SOUTH Lochalsh UIST Lochboisdale Loch Coruisk Little Minch Loch Hourn ERISKAY CANNA Armadale BARRA RUM Inverie Castlebay Sound of VATERSAY Sleat SCOTLAND PABBAY EIGG MINGULAY MUCK Fort William BARRA HEAD Sea of the Glenmore Loch Linnhe Hebrides Kilchoan Bay Salen CARNA Ballachulish COLL Sound Loch Sunart Tobermory Loch à Choire TIREE ULVA of Mull MULL ISLE OF ERISKA LUNGA Craignure Dunsta!nage STAFFA OBAN IONA KERRERA Firth of Lorn Craobh Haven Inveraray Ardfern Strachur Crarae Loch Goil COLONSAY Crinan Loch Loch Long Tayvallich Rhu LochStriven Fyne Holy Loch JURA GREENOCK Loch na Mile Tarbert Portavadie GLASGOW ISLAY Rothesay BUTE Largs GIGHA GREAT CUMBRAE Port Ellen Lochranza LITTLE CUMBRAE Brodick HOLY Troon ISLE ARRAN Campbeltown Firth of Clyde RATHLIN ISLAND SANDA ISLAND AILSA Ballycastle CRAIG North Channel NORTHERN Larne IRELAND Bangor ENGLAND BELFAST Strangford Lough IRISH SEA ISLE OF MAN EIRE Peel Douglas ORKNEY and Muckle Flugga UNST SHETLAND Baltasound YELL Burravoe Lunna Voe WHALSAY SHETLAND Lerwick Scalloway BRESSAY Grutness FAIR ISLE ATLANTIC OCEAN WESTRAY SANDAY STRONSAY ORKNEY Kirkwall Stromness Scapa Flow HOY Lyness SOUTH RONALDSAY NORTH SEA Pentland Firth STROMA Scrabster Caithness Wick Welcome to the 2019 Hebridean Princess Cruise Directory Unlike most cruise companies, Hebridean operates just one very small and special ship – Hebridean Princess. -
Irish Soda Bread
Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan. -
Pentecost 7 Midweek Greenspring Village, Springfield, VA
10 July 2013 St. Athanasius Lutheran Church Pentecost 7 Midweek Greenspring Village, Springfield, VA Jesu Juva “Bread of Sin, Bread of Life” Text: Mark 8:1-9; Genesis 2:7-17; Romans 6:19-23 If you’re like me, you take bread for granted. It’s so basic and it’s so everywhere. You just go to the store and buy it. White bread, wheat bread, potato bread, corn bread, rye bread, soda bread, sourdough bread, pita bread, black bread, pumpernickle, sliced or in rolls or flat, baguette, biscuit, or bageled, challa or croissant, leavened or unleavened, and I could go on for a very long time. I googled “different kinds of bread” and got 20.5 million results. But it was not always so. In fact, there was a time was there was no bread. In the beginning. There was no bread in Paradise. Before the Fall, Adam and Eve simply ate the fruit of the trees and the vegetation God had provided for them. There was no work involved - just picking, eating, and enjoying. Good gifts from their heavenly Father. But with sin everything changed. The good and pleasant work God gave Adam become toil. Weeds and thorns and thistles would now grow and choke out good plants. For, God told Adam, cursed is the ground because of you. But then also this: and by the sweat of your face you shall eat bread. No longer would their everyday needs be satisfied so easily and so well. Now, bread would be their food staple. Bread, which takes work. -
GUIDE for GROUPS an Ancient Norman Family, the Hansards, Who Arrived in England with William the 0844 387 6680 Conqueror
ULTIMATE STATUS SYMBOL There’s more to explore with Best Western Best Western Walworth Castle Hotel near Darlington looks like a real castle but its imposing turrets and arrow slits are designed for decoration not defence. In 1600, when the extraordinary house was being built for Thomas Jenison, all the best families had castles and so the features were added to give it a fashionably grand appearance. ‘As Visit: far as we know, it was never used as a defensive fort,’ says the hotel manager. www.bestwestern.co.uk/groups 2019 However, a true castle did stand on the site in the 12th century; it was the home of Call us on: GUIDE FOR GROUPS an ancient Norman family, the Hansards, who arrived in England with William the 0844 387 6680 Conqueror. Calling from overseas: +44 1904 695450 Email: [email protected] bestwestern.co.uk Front cover images: Llandwyn Island, Wales | York Minster, York 2019 Loch Lomand, Scotland | Best Western Walton Park Hotel, Clevedon TO TELL TO MANY ASTORY heavily in the box offi cesmash,HotFuzz. offi inthebox heavily onfi hasbeencaptured hotel the recently, More localstations. three from pickuppassengers to conveyance itsown ran whenthehotel of theTrain theAge Anne ofDenmarkandwitnessed in honour of afeast hosted the citizens, theBishopsand between the disputes hasexperienced Wells Hotel, Plus Swan Western theBest thecenturies Over InnsofWells. onThe Scrase Tony by mentionedinanarticle1422, whenitwas atleast backto date parts ofthehotel oldest The people. famous many to host houseandhasplayed a majorposting once -
Amy Howlett Amychowlett.Com Omitted – Just Add the Lemon Zest, Garlic, Thyme and Ground Coriander at the Stage of Sweating Down the Onions for the Pork Cheeks
BRAISED PORK CHEEKS AND OCTOPUS With wet polenta, gremolata, and white soda bread 10 years ago one of my favourite restaurants – Jason Atherton’s Pollen Street Social – opened its doors, and they held a recipe competition. To my great delight I won that competition, and this is the recipe I created! Pork cheeks are a sustainable and cheaper forgotten cut, but the flavour and texture when cooked right is incredible – dark and glazed with pull-apart tender pink centre. Here they are paired with octopus tentacles as surf n’ turf, with a fragrant and flavoursome sauce and wet polenta. Most polenta recipes involve boiling on the stove, but this can result in polenta quickly becoming stodgy and lumpy. By starting with cold milk and stock, the polenta will absorb the liquid gradually, resulting in an even cook and smooth texture. I have included a recipe for white soda bread, but if you don’t want to make your own then any plain white bread will do (ciabatta, focaccia, flatbread etc) – it’s a vehicle for mopping up all the lovely sauce. It is a richly flavoured dish without being overly heavy, then the gremolata adds some freshness and acidity to balance the dish. If you are not a fish eater then the octopus can be Amy Howlett amyCHOWlett.com omitted – just add the lemon zest, garlic, thyme and ground coriander at the stage of sweating down the onions for the pork cheeks. Similarly, for any pescetarians the octopus quantity can be increased, cooking the onions and marinade ingredients from the pork cheek recipe before adding the marinated octopus. -
Irish Soda Bread
Research, Quality, and Technical Contains: Wheat and Dairy (Milk) www.ArdentMills.ca Irish Soda Bread Ingredients Volume Grams Baker's % (f) All-Purpose Flour 3.5 cups 508.0 100.00% Salt, Kosher 2 tsp. 10.0 1.96% Baking Soda 1 tsp. 5.0 0.98% Buttermilk 1.5 cups 370.0 72.83% Bacon Slices 4 pcs (1 oz) 28.0 5.51% Gouda Cheese, shredded 1 cup (4 oz) 113.0 22.24% 1 each (2.25 Onion, sliced oz.) 64.0 12.60% Total: 1098.0 216.12% Method: 1. Preheat conventional oven to 425⁰F. Line a baking sheet with parchment paper. 2. Cook the bacon in a large sauté pan over medium-low heat until brown and crispy. Transfer to a cutting board and dice into small pieces. Set aside. 3. Sauté the sliced onion in the bacon grease just until translucent. Do not brown until fully caramelized. Remove from heat and place into a bowl lined with paper towels to absorb excess grease. Set aside. 4. Mix flour, baking soda, and salt in a medium sized bowl. Pour in the buttermilk and mix until it starts to come together. Add in the cheese, bacon and onion, stir till its incorporated. 5. Turn dough out onto a lightly floured surface and knead just until the dough turns smooth. Round and place onto the lined baking sheet. 6. Using a serrated knife, cut a 1” deep "X" into the top of the dough. 7. Bake for 35 minutes or until golden brown and the internal temperature of the loaf reaches 200⁰F. -
2 Cups Flour 2 Tablespoons Sugar 1 ½ Teaspoon Baking Powder ½ Teaspoon Baking Soda ½ Teaspoon Salt
IRISH SODA BREAD (St. Brigid’s Bread) Makes 1 loaf. Ingredients: 2 cups flour 2 Tablespoons sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 Tablespoons chilled butter 3/4 – 1 cup buttermilk ½ cup currants Sift the dry ingredients (flour, sugar, baking powder and soda, salt) together into a bowl. ***** Cut butter into flour mixture until butter is split pea size ***** Add buttermilk and mix thoroughly into a soft, biscuit-like dough ***** Stir in ½ cup currants. ***** Knead on lightly floured board for about 3 minutes or until smooth ***** Form into a flat round. Place on greased cookie sheet. Cut a cross ½ inch deep in the center. Brush with milk. ***** Bake at 350 for 40 minutes or until knife or cake tester comes out clean. Cool on wire rack. MAKING BUTTER Pour chilled whipping cream into a chilled wide mouth jar with a tight fitting lid. One or one and a half cup of cream in a quart sized jar is a good ratio. Secure the lid and shake the jar until it “butters”. This will take about twenty minutes and a great deal of patience and shaking. The children can also roll the jar to each other on the carpet. When the cream butters, you will have a solid mass and “buttermilk”. Shake the jar a few more times. Pour off the buttermilk. It does not taste like cultured buttermilk from the store! This buttermilk is actually sweet and very, very tasty. Many children have been amazed at the wonderful taste of “real milk”. Put the butter in a bowl and salt it if you like. -
Irish Soda Bread
Irish Soda Bread Yield One 6-inch round loaf Time 15 minutes to make, about 40 minutes to bake Baking Notes Take the old baking soda you have, put it in the fridge, and splurge on a new box to bake with. The soda for this bread must be fresh and well distributed—it’s not getting any extra help from baking powder. It is partly for this reason that we ask the pastry flour, soda, and salt to be sifted. Once the dough is mixed, work quickly to get the shaggy mass into the oven. If you don’t have a small Dutch oven, bake the bread in an 8-inch cast-iron skillet. The crust will be thicker, but the crumb will be fine. If you are baking in a Le Creuset Dutch oven with black handle on its lid, be sure to protect the knob from the heat by wrapping it with aluminum foil. Equipment Mise en Place For this recipe, you will need a digital kitchen scale; a small bowl; a 2-quart enameled cast-iron or regular cast-iron Dutch oven, or an 8-inch cast-iron skillet; a fine-mesh strainer; a large mixing bowl; a whisk; a rubber spatula; a plastic dough scraper; a sharp paring knife; an instant- read thermometer; a wire rack; a clean tea towel; and a spray bottle filled with water. Ingredients 2.5 ounces golden raisins 4 ounces hot strong black tea 2 teaspoons unsalted butter, room temperature 7 ounces Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, plus additional for the work surface 1 teaspoon baking soda ¾ teaspoon fine sea salt 7 ounces Anson Mills Antebellum Style Rustic Coarse Graham Wheat Flour 1 tablespoon sugar 11 ounces buttermilk, room temperature Directions 1. -
Martin's Irish Brown Bread White Irish Soda Bread
Basic Baking with Chef Breslin (Featured recipe: Irish Soda Bread) Martin’s Irish Brown Bread INGREDIENTS DIRECTIONS • 2½ cups whole wheat flour 1. Preheat oven to 375°F. • ¾ cup bran 2. Add all dry ingredients together • ¼ cup wheat germ (put baking soda through a sieve). • 1 tsp baking soda 3. Melt butter. • 1 tsp sugar 4. Make a well with dry ingredients, add • 1 tsp salt buttermilk and butter, mix well. • 2½ cups buttermilk 5. Grease 1lb. loaf tin with butter. • 4 tsp butter (melted) 6. Bake for 45 minutes. 7. Cool and serve. White Irish Soda Bread INGREDIENTS DIRECTIONS • 3½ cups all-purpose flour 1. Preheat the oven to 425°F. • 1 tsp salt 2. Mix together the flour, salt and baking soda in a large bowl. • 1 tsp baking soda Add the butter and rub into the flour mixture with your • 2 tbsp butter fingertips until it resembles coarse breadcrumbs. • 1 egg 3. In a separate jug, whisk the egg and buttermilk together. • 1 3/4 cups buttermilk* 4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture. 5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed 6. Turn onto a floured work surface and gently bring the dough together into a round, about 8 x 8 inches. Place on a baking sheet dusted well with flour. -
Irish Brown Soda Bread Author: Bob and Robin Young
Irish Brown Soda Bread Author: Bob and Robin Young Categories: Breads and Pastries Description: A variation on the traditional Irish Soda Bread. Recipe Ingredients adapted from the Tasting Table Test Kitchen. 1 c Cake Flour Source: : Explore with this recipe. Use different or a combination of 2 c All-Purpose Flour dried fruits. We also have used Rye Flour instead of Wheat Germ. 1/2 c Whole Wheat Flour Yield: 1 loaf Preparation Time: 10 minutes 1/2 c Wheat Germ Start to Finish Time: 50 minutes 2 T Dark Brown Sugar 2 t Baking Soda 1 1/2 t Sea Salt 1 T chopped Rosemary, plus 1 tablespoon for Directions garnish 1) Preheat the oven to 400°. Lightly grease a 9-inch cast-iron 1 1/2 c Buttermilk skillet. 1 c Golden Raisins 2) In a large bowl, combine the flours, wheat germ, sugar, baking soda, salt and chopped rosemary. 2 t Orange Zest 3) Create a well in the middle of the dry ingredients and pour 2 T melted Butter in the buttermilk. Stir with a wooden spoon until just Butter and jam, for combined, then mix the golden raisins and orange zest into the serving dough. Use your hands to lightly knead the dough until a ball shape forms, making sure not to overmix, as this will toughen the bread. 4) Place the ball of dough into the prepared skillet. Use a knife to score the top, cutting about a third of the way through the dough in an X formation. Brush the top of the loaf with the melted butter and sprinkle the remaining tablespoon of rosemary on top. -
Cicerone-Catalogue.Pdf
SPRING/SUMMER CATALOGUE 2020 Cover: A steep climb to Marions Peak from Hiking the Overland Track by Warwick Sprawson Photo: ‘The veranda at New Pelion Hut – attractive habitat for shoes and socks’ also from Hiking the Overland Track by Warwick Sprawson 2 | BookSource orders: tel 0845 370 0067 [email protected] Welcome to CICERONE Nearly 400 practical and inspirational guidebooks for hikers, mountaineers, climbers, runners and cyclists Contents The essence of Cicerone ..................4 Austria .................................38 Cicerone guides – unique and special ......5 Eastern Europe ..........................38 Series overview ........................ 6-9 France, Belgium, Luxembourg ............39 Spotlight on new titles Spring 2020 . .10–21 Germany ...............................41 New title summary January – June 2020 . .21 Ireland .................................41 Italy ....................................42 Mediterranean ..........................43 Book listing New Zealand and Australia ...............44 North America ..........................44 British Isles Challenges, South America ..........................44 Collections and Activities ................22 Scandinavia, Iceland and Greenland .......44 Scotland ................................23 Slovenia, Croatia, Montenegro, Albania ....45 Northern England Trails ..................26 Spain and Portugal ......................45 North East England, Yorkshire Dales Switzerland .............................48 and Pennines ...........................27 Japan, Asia -
North West England & Isle of Man: Climate
North West England & Isle of Man: climate This describes the main features of the climate of Cheshire, Merseyside, Greater Manchester, Lancashire, Cumbria, part of North Yorkshire and the Isle of Man. The eastern boundary of the region lies along the watershed of the Pennines. There are several distinct geographical areas within the region. Much of the area west of the Pennines from Lancashire southwards forms part of a plain, mainly below 150 metres, with westward draining rivers such as the Mersey, Ribble and Lune. Liverpool and Manchester are the main centres of population. To the east, the Pennines are a chain of rolling gritstone moors rising to well over 600 metres and reaching their highest point at Cross Fell (893 metres). The Pennines form a natural barrier to east-west communications, but there are the Tyne gap linking Carlisle and Newcastle and the Aire gap linking Lancashire and Yorkshire. The Lake District in Cumbria includes Scafell Pike (978 metres), the highest mountain in England, and Windermere, the largest lake. To the north and NE, there is further low ground (below 60 metres) in the Vale of Eden and the Solway Plain, close to Carlisle. Most of the Isle of Man consists of a central mountain mass rising to 621 metres on Snaefell. Douglas is the main town and the centre of the island's tourist industry. The range of topography and altitude found in both NW England and the Isle of Man provide a climate of great variety, and the region includes both the coldest place in England (Cross Fell in the Pennines) and the wettest place in England (the Lakeland fells around Seathwaite in Cumbria).