18Th Anniversary, 1999
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Penzance Guizing and Montol Festival
Merv Davey : Penzance Guizing and Montol Festival Penzance Guizing and Montol Festival These are notes based on research undertaken for a thesis on Cornish Folk tradi- tions. Information s drawn from participant observation and conversation with organis- ers 21st December 2008 and 2010. This is an evolving event, for more information visit www.cornishculture.co.uk Summary The Lord of Misrule is chosen by casting lots (in the form of beans) at the steps of St Johns at 5.45 pm approximately. Dress is vaguely mock posh with as much black as possible and Ve- netian style masks, many of which were made at an earlier workshop. The Lord of Misrule then leads the pro- cession leads from St Johns Hall to Lescud- jack Hill Fort at 6pm. A beacon is lit fol- lowed by a dance lead by the Turkey Rhubarb Guizers. The guizing parties return to the area around Chapel Street, some performances take place in the pubs and some outside. At about 10pm Pen Glas is brought out on to Chapel street and processes down to the Harbour side ac- companied by Bagas Torchen the torch bearers to complete the event with a circular “candle” dance. Merv Davey Appendix 4.6 : Penzance Guizing and Montol Festival Conversation with Simon Reed one of the event organisers 21st Dec 2010 Montol is the Cornish word for the Midwinter Solstice. According to Edward Lhuyd in his1700 also translates Montol as "balance". To the organisers of the festival both interpretations are important: firstly the Montol festival is a balance to the ever popular Golowan festival, secondly it is also the celebration of the Cornish Mid- winter and revival of its ancient cus- toms. -
The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An
The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An addendum to The SAMS Sporran For October 2020 American History The A llies, World War I and the Russian Revolution The soldiers came home from the war, unheralded, there were no adoring crowds waving flags and cheering, except for family, welcoming them home. There were no parades, no speeches or victory tours.Those were over a year ago. They received- Nothing. Their service was unappreciated. Their sacrifices were forgotten or largely unknown. Naturally the soldiers felt isolated and betrayed. They seldom, if ever spoke of their exploits. Naturally, they recalled their still fresh memories of: the bitingly bitter cold, the long dark winter nights, the deadly firefights and the almost constant questioning of the reason they were fighting. They experienced the absolute antipathy any soldier can experience - they were ignored, forgotten, lost to history. It was a war most people knew nothing about Many textbooks on American History seem to give short shrift to some parts of history, Like the First World War or the War of 1812. Some scarcely even mention at all the war with France we fought between the Revolutionary War and The War of 1812. Nor do they mention the war with the Barbary Pirates (part of The Ottoman Empire). But getting back to World War One, very, very few people are aware of the fact that American soldiers, 13,000 if truth be told, actually fought in Russia against the communists. During World War I the Allies were composed of Great Britain, France, Italy, Japan and a host of smaller nations. -
Small Plates Express Lunch Lighter Options Sandwiches to Drink…
Express Lunch Small Plates To Drink… Potato, Cheddar Cheese Insert Glass of White Wine and Spring Onion Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Golden Croutons (v) Grilled Blue Corn Tortilla Salad of Palm Hearts £XX.XX Monterey Jack, Guacamole, Sour Cream Spring Onions, Cucumber, Tomatoes and and Pico de Gallo (v) (gf) Garden Greens with Dill Dressing (vegan) (gf) Insert Glass of White Wine Smoked~ Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX and Cream Cheese Bagel Salad and Crisps Insert Glass of Rosé Wine Potato, Cheddar Cheese Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ and Spring Onion Soup £XX.XX Dark Chocolate Golden Croutons (v) and Hazelnut Swirl Cheesecake Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango Cottage Pie and Spring Onion Thai Salad Seasonal Vegetables (gf) Smoked Salmon* Sugar Snap Peas and Coriander and Cream Cheese Bagel Salad and Crisps Desserts Cold Meat Platter American Burger with Cheese and Bacon Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Rosemary Roasted Pineapple Blackberry Jelly Fries and Coleslaw Mango and Pink Peppercorn Sorbet, with Poached Conference Pear Banana Jam (vegan) (gf) (ls) Honey Yoghurt (ls) (gf) Grill Dark Chocolate and Hazelnut Fruit Salad (vegan) (gf) (ls) Salmon Fillet Swirl Cheesecake -
Saint Andrew's Society of San Francisco
Incoming 2nd VP Welcome Message By Alex Sinclair ince being welcomed to the St. Andrew’s community almost Stwo years ago, I have been filled with the warmth and joy that this society and its members bring to the San Francisco Bay Area. From dance, music, poetry, history, charity, and edu- cation the charity’s past 155 years has celebrated Scottish cul- ture in its contributions to the people of California. I have been grateful to the many friendly faces and experiences I have had since rediscovering the Scottish identity while at the society. I appreciate everyone who has supported my nomination as an officer within the organisation, and I will try my best no matter Francesca McCrossan, President your vote to support your needs as members and of the success November 2020 of the charity at large. President’s Message Being an officer at the society tends to need a wide range of skills and challenges to meet the needs of the membership and Dear St. Andrew’s Society, the various programs and events we run through the year, in the Looking towards the New Year time of Covid even more so. In my past, I have been a chef, a musician, a filmmaker, a tour manager, a marketeer, an entre- t the last November Members meeting, I was reelected as preneur, an archivist and a specialist in media licencing and Ayour President, and I thank the Members for the honor to digital asset management. I hold an NVQ in Hospitality and Ca- be able to serve the Society for another year. -
Response to Covid-19 Highlights of the Year Penzance Council Annual
PENZANCE TOWN COUNCIL Annual Report 2019/2020 Penzance Council Annual Report 2019/2020 Response to Covid-19 Our staff teams have continued to work throughout the Over £18,000 was paid out to organisations including: Coronavrius pandemic to keep Council operations and • St Petrocs services running for our residents. • Whole Again Communities Unfortunately, many events had to be cancelled or • Growing Links postponed due the virus but we were able to act • Pengarth Day Centre quickly to support local initiatives that were set up to • Solomon Browne Memorial Hall help everyone during the lockdown. • The Fisherman’s Mission In March, we mobilised our Social Action Fund to start • West Cornwall Women’s Aid making grant payments to local organisations, and • iSight Cornwall groups helping our community, as part of a package of support to help everyone get through the crisis. We also worked closely with Cornwall Council to provide support to the vulnerable members of our community. Highlights of the Year Climate emergency strategy We are very proud to be one of the first local councils Tackling anti-social behaviour in the country to adopt a Climate Emergency Plan. We We took decisive action to secure the future of our are committed to leading the fight against climate Anti-Social Behaviour case worker after Cornwall change in Penzance and are looking forward to Council reported that it was unable to continue to working with our partners, local residents and visitors provide the same level of funding for the post. This to deliver our ambitious plans. would have led to the case worker reverting to cover Most recently, we have granted £8,500 to Sustainable the wider West Cornwall area, including Hayle, St Ives, Penzance to design an online portal and a set of Camborne, Pool and Redruth, rather than focusing Community Toolkits to help households, businesses, Penzance alone. -
Cornwall-Guia-Turistica.Pdf
Cornwall 2018 Experience YOUR 150 Hotels, B&Bs, Essential PLACES Self Catering, GUIDE TO STAY Camp & Caravans I3 Boscastle F8 Swanpool, Falmouth K4 Launceston 2018 FIND YOUR CORNWALL 02 Welcome F7 Truro It’s far and away the UK’s most contrasting and colourful county. North Coast 04 A wildly beautiful landscape with dramatic cliffs, sensational beaches and picturesque harbours. Bodmin Moor & The Tamar Valley 18 Panoramas of the high ground give way to an oasis of ancient woodland. Truro & Surrounding Area F8 Falmouth 22 There’s no end of good reasons to pay a visit to our great little city. South Coast 32 A blend of scenery dotted with whitewashed fishing villages, sandy coves and sub-tropical gardens. West Cornwall 42 Slip off the edge of the map into artists’ colonies, granite outcrops and long stretches of golden sand. C9 Penzance Getting Here 52 By plane, train or automobile. 54 Cornwall Map Find your own way around. 2 visitcornwall.com YOUR ESSENTIAL GUIDE YOUR ESSENTIAL GUIDE visitcornwall.com 01 Wheal Coates Tintagel Castle WELCOME TO CORNWALL It’s far and away the UK’s most contrasting and colourful county. Reaching into the vast Atlantic culture and Cornish language, ever-present in the ocean at the most southwestern names of villages. You can even go further off the extremity of the UK, Cornwall has beaten track and take a small plane or ferry to the a climate and coastline all of its Isles of Scilly, an uncrowded, unspoilt archipelago own, with much to offer beyond its 28 miles off the tip of Cornwall. -
White Paper for Culture Economic Opportunity with Cultural Excellence
White Paper for culture Economic opportunity with cultural excellence October 2012 We believe that it is the combination of our vibrant cultural offer and outstanding natural environment that gives Cornwall a distinctive edge and an international profile. Contents Pagee 4. Foreword Cllr Joan Symoons Page 6. Foreword Cornish languagee version PaPage 8. 1. Introduction Page 9. 2. Context 2.1 The case for culu ture 2.2 Definition and scope Paage 13.3 2.3 What we already have 3. Culturaltural invenvesstmmenentt 3.1 Areas of focus 3.2 Goalls 3.3 Outcomes and impactts PaPagee 18.8 3.4 Financing 4. Generating ideas, creating the annual action plan and securing investment 4.4 1 Genen raratting ideas Page 20. 4.2 Seecuring investmt ent 5. Research and evaluation Page 21. 5. Action plan 2012/2013 White Paper for Culture 2012 3 Foreword GREEN PAPER CULTUREFOR Cllr Joan Symons Reflections on the Green Paper The broad defi nition of culture didn’t relate In 2010 Cornwall Council published a Green to the proposed actions. Paper for Culture. This consultation document We are now specifi c about which areas of set out a range of ideas for supporting the cultural activity fall within this programme cultural sector over the next fi ve years. and have identifi ed those areas that are being We received over 350 responses and were supported elsewhere in the Council and by the delighted by their quality and quantity. I Cornwall Cultural Partnership. would like to thank all those who contributed; We are also now specifi c about which broad it demonstrated to us the commitment and investments and opportunities we will passion for culture that exists across Cornwall. -
Fish Ploughman's Meat Cranachan Vegetarian Salads
z Te Juniper Scotish Gin Bar at Cranachan! Now open Tursday, Friday & Saturday nights from 5pm. EXCLUSIVELY SCOTTISH CRAFT GINS AND GIN COCKTAILS! Please ask your server for allergen information Sandwiches: Cranachan sandwiches are made using hand cut, thick wholemeal bread. Served with Cranachan house salad, coleslaw and home style crisps. Starters: White or gluten free bread available on request. Ham hock terrine, rustic bread, homemade piccalilli £5.95 * Egg mayonnaise with mustard cress (v) £6.95 Chicken liver pate, homemade red onion marmalade, dressed leaves. * Mull of Kintyre cheddar with seasonal chutney (v) £7.35 Choose from rustic bread or oatcakes £5.50 Scottish smoked salmon with rocket and dill mayonnaise £7.95 Mackerel pate, dressed leaves, rustic bread or oatcakes £5.95 * Tuna crunch mayonnaise with salad leaves £7.75 Haggis and black pudding fritters. Prawns bound in a tangy Marie Rose sauce £7.95 Wholegrain mustard mayonnaise and dressed leaves £5.95 * Roast breast of chicken with roasted peppers, rocket and tarragon creme fraiche £7.75 Tiger prawns pan fried with garlic and chilli. Served with rustic bread £6.95 Scottish roast beef with beetroot, red onion and horseradish mayonnaise £7.95 Pan fried dukka crusted goat’s cheese, orange and rocket salad, Scotch bonnet honey glazed Ayrshire ham, balsamic dressing (v) (gf) £5.95 sliced cheddar and mustard mayonnaise £7.95 Platters: Soup and half sandwich (all sandwiches marked with*) for only £8.25 Choose from the following selection, all served with rustic bread & oatcakes For Cullen Skink with half sandwich add £1.50 For alternative half sandwich filling with soup add £1.50 Fish per person Scottish smoked salmon, smoked mackerel pate, smoked trout, caper berries and a miniature Cullen Skink soup £10.95 Hot Fayre: Ploughman’s Home baked quiche with roasted mixed peppers, Mull of Kintyre cheddar and basil. -
Clootie Dumpling Serves 12
All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy or the ownership of these recipes. Episode One, Family Favourites: Clootie Dumpling Serves 12 Ingredients 12 oz sultanas, 12oz plain flour, 6oz suet 1tsp cinnamon, 1tsp mixed spice, 1tsp ginger 1 grated apple, 5oz soft brown sugar 3 tbl treacle, ½ tsp baking powder 1 egg (beaten), milk to mix (probably ~200ml but could be less) A cloth - butter muslin or clean tea towel. Method 1. Fill a large saucepan or stock pot with boiling water and keep boiling ready for clootie dumpling. 2. Mix all the dry ingredients and apple together. 3. Add the treacle, egg and milk and mix until you get a thick dough. 4. Scald the cloth in the boiling water, then spread the cloth onto a flat surface. 5. Spread flour over the wet cloth. This creates the skin of the dumpling. 6. Add your dumpling dough to the centre of the cloth. Pull the sides of the cloth together and wrap the dough into a tight ball with the cloth. Tie the cloth tightly with string keeping the dough tight within. 7. Add the dumpling to the boiling pot. Ensure the water comes up to the top or over the dumpling. Boil for 3 ½ hours. 8. Ensure you keep the water on the boil and continue to top up the pot with water. 9. After 3 ½ hours lift out the dumpling from the pot, cut away the string and slowly unpeel the cloth from the dumpling. 10. -
1 Hairy Bikers Mums Know Best Series:1 Category:Sweet
Hairy Bikers Mums Know Best Series:1 Category:Sweet Programme:N/A Submitted By:Irene Paterson Recipe Title:Mays Clootie Dumpling Ingredients:9 cups plain flour 3tsp salt 3tsp baking soda 3tsp cream of tartar 3 cups sugar 2pkts mixed spice ¾lb shredded suet 3oz currants 18oz sultanas/dark raisins or mixture of both 1pt + buttermilk to mix Method:Sieve flour, salt, bicarb, cream of tartar and spices into a large bowl. Add sugar, fruit, suet (mum would sit for hours shredding fresh suet but a pack is easier) and mix well add the paper wrapped coins. Mix in buttermilk until the mixture reaches a thick dropping consistency. Boil a lot of water in a big pan put an old plate in the bottom of the pan to prevent the pudding sticking. Drop the pudding mix into a clean pillow case and tie firmly with string leaving a little gap for expansion. When the pot is at a fast rolling boil, gently lower the pillowcase in make sure there is enough water to cover the pudding. Quickly bring back to the boil and keep on a fast simmer for 4 hours. Remove from the pot and untie string invert onto a plate and set in front of an open fire to dry the skin. Lovely eaten as soon as skin is dry and pudding still hot, warmed and served with custard or fried for breakfast with a runny egg. Notes:A Clootie Dumpling was made for special occasions most notably New Year when it was handed out to first footers still hot and steaming (the pudding not the first footers!). -
The Pudding Club
FOOD & DRINK The Pudding Club It was while I was visiting my aunt and choice of seven puddings (hot and cold). the earliest recipe books: The English uncle in Gloucestershire that I first heard At the end of the evening, they then vote Huswife, Containing the Inward and of the Pudding Club. As we drove through for the best pudding of the night. Outward Virtues Which Ought to Be in a Mickleton, a small, picturesque Cotswold Puddings date back to medieval times in Complete Woman by Gervase Markham, village, my uncle pointed out the Three Britain. Steamed puddings, bread puddings which was first published in 1615. Back Ways House Hotel and told me that he’d and rice puddings are all listed in one of then, puddings often meant a dish in recently been there to take part in the which meat and or sweet ingredients, ‘Pudding Club’. Intrigued, I wanted to find often in liquid form, were encased and out more. then steamed or boiled to set the con- It turns out the Pudding Club was thought tents, these were often savoury dishes up in 1985 by the then-owners Keith and such as: black pudding, haggis, steamed Jean Turner, who felt that British puddings beef pudding or Yorkshire puddings; and it were disappearing and all that was offered has only been in the past century (around after a meal was cheesecake and black for- 1950) that it came to mean any sweet est gateau. They wanted to bring back tra- dish at the end of the meal. I imagine it ditional British puddings that were starting must be somewhat confusing for first time to fade in to history, puddings such as: visitors to the United Kingdom to look at spotted dick, treacle tart, summer pudding, a menu where they could be served a college pudding and many more. -
Boundary Commission for England Proceedings At
BOUNDARY COMMISSION FOR ENGLAND PROCEEDINGS AT THE 2018 REVIEW OF PARLIAMENTARY CONSTITUENCIES IN ENGLAND HELD AT NEW COUNTY HALL TREYEW ROAD, TRURO, TR1 3AY ON FRIDAY 11 NOVEMBER 2016 DAY TWO Before: Ms Anita Bickerdike, The Lead Assistant Commissioner ______________________________ Transcribed from audio by W B Gurney & Sons LLP 83 Victoria Street, London SW1H 0HW Telephone Number: 0203 585 4721/22 ______________________________ THE LEAD ASSISTANT COMMISSIONER: Good morning, welcome to day two of the public inquiry into the Boundary Commission’s initial proposals for the new parliamentary constituency boundaries in the South West region. We do have a speaker who was booked to speak at nine o’clock. However, yesterday he cancelled that slot, so perhaps I can check whether or not that speaker is here: Mr Michael Chappell? (No response). On that basis our next speaker is booked at 9.30, so I will adjourn the hearing until 9.30. After a short break Time Noted: 9.30 am THE LEAD ASSISTANT COMMISSIONER: Good morning, ladies and gentlemen. Welcome back to day two of the public hearing into the initial proposals of the Boundary Commission for the new parliamentary constituencies in the South West region. My name is Anita Bickerdike and I am an Assistant Commissioner with the Boundary Commission and my role is to come and listen to what people locally want to come and tell me and then, with my fellow Commissioner, to actually look at those oral representations, together with any written representations that are received during the consultation period. Once all those consultations have been concluded, then my job with my Assistant Commissioner, as I have indicated, is to send a report to the Commissioners to see whether or not the initial proposals need to be amended.