Cat Nights begin today (which is only fair after the Dog Days). The Old Farmer's Almanac derives it from a belief in witches, and from the yowling of the felines; nineteenth century sources make jokes about their musical abilities, without mentioning witches. A modern source claims that it is actually another name for the thirty auspicious days known as "Our Lady's Thirty Days" commencing from Assumption and being a time of refreshment for man and beast (and plants) after the miserably hot Dog Days with their threat of pestilence.
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Today, or possibly yesterday, is the ancient Roman festival of Portumnalia or Portunalia, honoring Portunus, a god of doors, which, if they are going to be useful, should have locks, so he also became the god of locks and keys. Lockable doors keep things safe, so he became the god of places of safekeeping, such as storehouses and warehouses, and eventually ports, the safe places for ships, where they can unload their cargoes and store them in the warehouses lining the docks.
Some sources says that it took place on XVI Kalends September (August 17), while others claim that it was celebrated on XVII Kalends September (August 16). Either day seems like a good day to find a comfortable place on the wharf (near an ice cream shop) and watch the boats plying the waters of your local port.
Showing posts with label nature. Show all posts
Showing posts with label nature. Show all posts
17 August 2011
07 August 2011
7 August - Squirrels; Brunswick Stew
According to The Old Farmer's Almanac for tomorrow: "Gray squirrels have their second litter now."
Hmmm. Well, if the Mamas are sitting on their nests waiting for the stork to arrive, those fuzzy-tailed varmints outside attacking the bird feeders must be the males of the population, having some kind of "Guys Night Out".
Oh well. I don't mind. I like to listen to their chatter.
For those who are not so fond of the Feeder Thieves, I here give a recipe for BRUNSWICK STEW, of which the main ingredient is Squirrel:
Clean and draw 3 squirrels and soak them in cold salted water to cover for about 3 hours.
Boil enough potatoes to equal 2-3 cups when diced.
Bring 4-5 quarts of salted water to boiling. Add the squirrel and 1/4 to 1/2 pound of chopped bacon. Lower heat and cook until meat is tender enough to fall from the bones. Remove squirrels from the pot, remove bones from the squirrels, return meat to the pot. Add 1-2 cups of Lima beans (fresh, canned, or frozen) and the same of peeled and chopped tomatoes (a 1-pound can is sufficient). Cook until beans are done.
Meanwhile, dice boiled potatoes. Dice carrots and celery to equal 1-2 cups each. Grate enough cabbage to equal 1/2 cup. Cut enough corn kernels from ears to equal 1-1/2 cups with the milk scrapings (or use canned corn). Chop 1 onion.
Add the corn, potatoes, carrots, celery, cabbage, onion, and 2-3 tablespoons of butter to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Simmer and stir until ingredients are melded and the consistency of mush, about 30 minutes. Serve hot.
If you can't catch sufficient squirrels, you can substitute a 4 - 5 pound cut-up stewing chicken. Cook it and the bacon in enough water to cover until the chicken is tender. Remove the chicken, allow to cool, and cut the meat into bite-size pieces (discard the bones and skin). Return the meat to the kettle and add your other ingredients (you may need to add more water as well).
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According to my husband, my mother-in-law, as a young wife, made Fried Squirrel one night for dinner. Maybe she got hold of a tough one and didn't parboil it first, but for some reason, this entree foiled all attempts to eat it. First her husband tried to cut it, then he tried gnawing it off the bone like a chicken leg. When that didn't work, he tossed it to the dog, who worried for a few minutes, and then took it outside and buried it. After that, squirrel never showed up on the table again. ("And if you're wise," said my husband, "you won't mention cooking squirrel to her." I didn't.)
Hmmm. Well, if the Mamas are sitting on their nests waiting for the stork to arrive, those fuzzy-tailed varmints outside attacking the bird feeders must be the males of the population, having some kind of "Guys Night Out".
Oh well. I don't mind. I like to listen to their chatter.
For those who are not so fond of the Feeder Thieves, I here give a recipe for BRUNSWICK STEW, of which the main ingredient is Squirrel:
Clean and draw 3 squirrels and soak them in cold salted water to cover for about 3 hours.
Boil enough potatoes to equal 2-3 cups when diced.
Bring 4-5 quarts of salted water to boiling. Add the squirrel and 1/4 to 1/2 pound of chopped bacon. Lower heat and cook until meat is tender enough to fall from the bones. Remove squirrels from the pot, remove bones from the squirrels, return meat to the pot. Add 1-2 cups of Lima beans (fresh, canned, or frozen) and the same of peeled and chopped tomatoes (a 1-pound can is sufficient). Cook until beans are done.
Meanwhile, dice boiled potatoes. Dice carrots and celery to equal 1-2 cups each. Grate enough cabbage to equal 1/2 cup. Cut enough corn kernels from ears to equal 1-1/2 cups with the milk scrapings (or use canned corn). Chop 1 onion.
Add the corn, potatoes, carrots, celery, cabbage, onion, and 2-3 tablespoons of butter to the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Simmer and stir until ingredients are melded and the consistency of mush, about 30 minutes. Serve hot.
If you can't catch sufficient squirrels, you can substitute a 4 - 5 pound cut-up stewing chicken. Cook it and the bacon in enough water to cover until the chicken is tender. Remove the chicken, allow to cool, and cut the meat into bite-size pieces (discard the bones and skin). Return the meat to the kettle and add your other ingredients (you may need to add more water as well).
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According to my husband, my mother-in-law, as a young wife, made Fried Squirrel one night for dinner. Maybe she got hold of a tough one and didn't parboil it first, but for some reason, this entree foiled all attempts to eat it. First her husband tried to cut it, then he tried gnawing it off the bone like a chicken leg. When that didn't work, he tossed it to the dog, who worried for a few minutes, and then took it outside and buried it. After that, squirrel never showed up on the table again. ("And if you're wise," said my husband, "you won't mention cooking squirrel to her." I didn't.)
11 May 2011
11 May - Ice Saints; Saint Mamertus
Now cometh the Ice Saints - the Eisheiligen - of whom it is said:
Now there is great wailing and gnashing of teeth among those who - beguiled by the warm temperatures heretofore - have planted their tomatoes, only to see the temperatures drop and their proud plants droop and die.
About this time in May, the benign weather we have been enjoying turns cold [at least it does here in the Smallest State]. The saints whose feast days fall during that time are called the "Ice Saints" or the "Chilly Saints", and prudent gardeners believe that nothing is safe from frost until these days have passed.
The tradition seems to have been confined to northern and middle Europe, especially the areas in and around France, Germany, and later, Sweden. Most often, the number is three, as named in the couplet above, but some places also add Saint Boniface and Saint Sophia (as "Cold Sophie") to the original trio.
So, if you've already set out your tender plants, protect them. If you've put away your sweaters, get them out again. Stow the barbecue for a few days and return to hearty, winter-type fare. As this is mostly a Germanic tradition, this would be a good time to eat wurst und schnitzel, maybe a little kraut, and drink bier und schnapps (and make voopie mit beautiful frauleins, according to Baron Sam von Schpamm). Five days of schnapps, and Kalt Sophie won't seem so kalt!
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Today is the feast of Saint Mamertus (died c. 477), Archbishop of Vienne in France. He introduced the Minor Rogations, days of fasting and prayer imploring God's mercy and protection, and a good harvest. Of his dispute with Pope Hilarius, please read the entry in the Catholic Encyclopedia.
Saint Mamertus, Saint Pancras, and Saint Servatus
Never pass without a frost.
Now there is great wailing and gnashing of teeth among those who - beguiled by the warm temperatures heretofore - have planted their tomatoes, only to see the temperatures drop and their proud plants droop and die.
About this time in May, the benign weather we have been enjoying turns cold [at least it does here in the Smallest State]. The saints whose feast days fall during that time are called the "Ice Saints" or the "Chilly Saints", and prudent gardeners believe that nothing is safe from frost until these days have passed.
The tradition seems to have been confined to northern and middle Europe, especially the areas in and around France, Germany, and later, Sweden. Most often, the number is three, as named in the couplet above, but some places also add Saint Boniface and Saint Sophia (as "Cold Sophie") to the original trio.
So, if you've already set out your tender plants, protect them. If you've put away your sweaters, get them out again. Stow the barbecue for a few days and return to hearty, winter-type fare. As this is mostly a Germanic tradition, this would be a good time to eat wurst und schnitzel, maybe a little kraut, and drink bier und schnapps (and make voopie mit beautiful frauleins, according to Baron Sam von Schpamm). Five days of schnapps, and Kalt Sophie won't seem so kalt!
++++++++++++++++++++++++++++++++++++++++++
Today is the feast of Saint Mamertus (died c. 477), Archbishop of Vienne in France. He introduced the Minor Rogations, days of fasting and prayer imploring God's mercy and protection, and a good harvest. Of his dispute with Pope Hilarius, please read the entry in the Catholic Encyclopedia.
09 May 2011
2 May - Saint Helen's Day
In northern England and Scotland, this day is dedicated to Saint Helen, the finder of the True Cross - and I must say, that came as a surprise to me. Saint Helena is my patron and her festival day is in August. But that's okay. I don't mind celebrating my saint more than once.
As it is, there are two other days in the calendar which commemorate her heroic virtue - The Triumph of the Holy Cross in September, and tomorrow's feast of the Invention of the Holy Cross. More of that anon.
The May Day custom of placing green branches over the doorways and windows continues today with the gathering of rowan branches. Rowan, also called Witch-wood or Witch-Bane, was considered efficacious in protection against witches and evil in general. Twigs from the branches (sometimes formed into crosses) were placed over the entryways to the household's buildings, as well as carried in one's pocket, as a protection against evil spirits. Two pieces of rowan wood, formed into a cross and tied with red thread, would protect the bearer from ghosts and witches if worn between the outer garment and its lining.
Be that as it may, rowans are lovely trees with beautiful red-orange berries much favored by birds, especially the waxwings. In North America, the trees are also known as Dogberry or Mountain Ash. They do best in cold climates [of which the Smallest State can claim its share] and grow very quickly, with no need for extraordinary care, except, possibly from deer. Bambi and his gang enjoy the leaves, to the detriment of the young tree.
If you are planting trees in your yard this year, consider the rowan. If nothing else, it is a delight to the eye and provides protection and food for the birds.
As it is, there are two other days in the calendar which commemorate her heroic virtue - The Triumph of the Holy Cross in September, and tomorrow's feast of the Invention of the Holy Cross. More of that anon.
The May Day custom of placing green branches over the doorways and windows continues today with the gathering of rowan branches. Rowan, also called Witch-wood or Witch-Bane, was considered efficacious in protection against witches and evil in general. Twigs from the branches (sometimes formed into crosses) were placed over the entryways to the household's buildings, as well as carried in one's pocket, as a protection against evil spirits. Two pieces of rowan wood, formed into a cross and tied with red thread, would protect the bearer from ghosts and witches if worn between the outer garment and its lining.
Be that as it may, rowans are lovely trees with beautiful red-orange berries much favored by birds, especially the waxwings. In North America, the trees are also known as Dogberry or Mountain Ash. They do best in cold climates [of which the Smallest State can claim its share] and grow very quickly, with no need for extraordinary care, except, possibly from deer. Bambi and his gang enjoy the leaves, to the detriment of the young tree.
If you are planting trees in your yard this year, consider the rowan. If nothing else, it is a delight to the eye and provides protection and food for the birds.
18 March 2011
18 March - Ember Day;
Weather: Ember Day - the weather today foretells the weather of May.
Started out overcast (but warm), then sunny (and warm), then overcast with high winds (but still warm).
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According to the Old Farmer's Almanac, chipmunks emerge from hibernation about now. Soon they will be hanging out below the bird-feeders, taunting the sparrows into throwing seeds down on them.
And if they are not careful, soon I will find little chipmunk corpses on the back steps - presents from the true Rulers of the Yard.
And Spring is here at last in the Smallest State! (Not that it won't be cold until May - that's a given.) The crocuses (croci?) are blooming all over the yard.
Lovely, just lovely...
I think today I will just celebrate the Return of the Croci (and that I've been allowed to see them once again).
Started out overcast (but warm), then sunny (and warm), then overcast with high winds (but still warm).
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According to the Old Farmer's Almanac, chipmunks emerge from hibernation about now. Soon they will be hanging out below the bird-feeders, taunting the sparrows into throwing seeds down on them.
And if they are not careful, soon I will find little chipmunk corpses on the back steps - presents from the true Rulers of the Yard.
And Spring is here at last in the Smallest State! (Not that it won't be cold until May - that's a given.) The crocuses (croci?) are blooming all over the yard.
I think today I will just celebrate the Return of the Croci (and that I've been allowed to see them once again).
01 March 2011
MARCH
Astronomy: Full Worm Moon, also called Full Sap Moon, on the 19th. This is the closest Full Moon of 2011.
Vernal Equinox at 7:21 pm on the 20th.
Spring Forward! Daylight Saving Time begins (for those that are required to follow it) at 2:00 am on the 13th. Move your clocks ahead one hour when you go to bed the night before.
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Weather for March:
According to the Twelve Days of Christmas: Snow and high winds.
According to the first twelve days of January: Brilliant sunshine and chilly.
According to the Ember Days: Bright clear skies and chilly.
According to the last Sunday of the previous month: Snow. Would you believe it? More snow.
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Weather Lore:
The Ember Days (and the months whose weather they foretell) are the 16th (April), 18th (May), and 19th (June).
Everyone knows that March 'comes in like a lion, goes out like a lamb' or vice-versa. Except in New England. Here it comes in like a lion, and stays that way.
A dry March, wet April, and cool May,
fill barn and cellar, and bring much hay
So many mists in March you see
So many frosts in May will be.
When March has April weather, April will have March weather.
As it rains in March, so it rains in June.
Fog in March, thunder in July.
A wet March makes a sad August. Sad in the form of a bad harvest.
Dust in March brings grass and foliage. And if the dust is mud (which it usually is)?
Thunder in March betokens a fruitful year.
however
When it thunders in March, it brings sorrow.
and
When March thunders, tools and arms get rusty. [I'm thinking that the arms referred to here are firearms - however, I've noticed my own two arms sounding and feeling a little creaky]
There will be heavy rains on the first Monday in March.
If it snows on the first day of March, there will be snow for thirty days.
If it doesn't freeze on the 10th, a fertile year may be expected.
First comes David, next comes Chad,
Then comes Winnall as if he was mad. (the first three days of March)
If on Saint Joseph's Day it is clear,
So follows a fertile year.
also
Lady Day clear, expect a fertile year. (St. Joseph's day is the 19th; Lady Day, Annunciation, is on the 25th)
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These superstitions have nothing to do with the weather, but they are rather interesting:
If you cut your hair in March...
...you will have a year of headache.
...you will be sick before the year is out.
...you will lose a horse.
...you will never live to see another March
To move in March brings bad luck.
If a person lives through March, he will live the rest of the year. [Unless he cuts his hair]
Vernal Equinox at 7:21 pm on the 20th.
Spring Forward! Daylight Saving Time begins (for those that are required to follow it) at 2:00 am on the 13th. Move your clocks ahead one hour when you go to bed the night before.
-----------------------------------------------------------
Weather for March:
According to the Twelve Days of Christmas: Snow and high winds.
According to the first twelve days of January: Brilliant sunshine and chilly.
According to the Ember Days: Bright clear skies and chilly.
According to the last Sunday of the previous month: Snow. Would you believe it? More snow.
-----------------------------------------------------------
Weather Lore:
The Ember Days (and the months whose weather they foretell) are the 16th (April), 18th (May), and 19th (June).
Everyone knows that March 'comes in like a lion, goes out like a lamb' or vice-versa. Except in New England. Here it comes in like a lion, and stays that way.
A dry March, wet April, and cool May,
fill barn and cellar, and bring much hay
So many mists in March you see
So many frosts in May will be.
When March has April weather, April will have March weather.
As it rains in March, so it rains in June.
Fog in March, thunder in July.
A wet March makes a sad August. Sad in the form of a bad harvest.
Dust in March brings grass and foliage. And if the dust is mud (which it usually is)?
Thunder in March betokens a fruitful year.
however
When it thunders in March, it brings sorrow.
and
When March thunders, tools and arms get rusty. [I'm thinking that the arms referred to here are firearms - however, I've noticed my own two arms sounding and feeling a little creaky]
There will be heavy rains on the first Monday in March.
If it snows on the first day of March, there will be snow for thirty days.
If it doesn't freeze on the 10th, a fertile year may be expected.
First comes David, next comes Chad,
Then comes Winnall as if he was mad. (the first three days of March)
If on Saint Joseph's Day it is clear,
So follows a fertile year.
also
Lady Day clear, expect a fertile year. (St. Joseph's day is the 19th; Lady Day, Annunciation, is on the 25th)
------------------------------------------------------
These superstitions have nothing to do with the weather, but they are rather interesting:
If you cut your hair in March...
...you will have a year of headache.
...you will be sick before the year is out.
...you will lose a horse.
...you will never live to see another March
To move in March brings bad luck.
If a person lives through March, he will live the rest of the year. [Unless he cuts his hair]
26 December 2010
26 December - St. Stephen; 2nd Day of Christmas; Dublin Rock
Weather: The weather on the last Sunday of the month indicates the weather for the next month.
Weather today foretells the weather of February.
SNOW! And not just a little snow. Nope, a blizzard today, with about a foot of SNOW.
If Saint Stephen's Day is windy, it betokens ill for next year's grapes.
Well, strong gusts, but not sustained, so there is hope for next year's grape harvest.
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Today is the feast of the first martyr of the Church, Saint Stephen the Deacon.
"And they chose Stephen, a man full of faith and the Holy Ghost..." (Acts 6:5) as one of seven men to minister not only in word but in the administration of church funds and in care for the needy, leaving the apostles to preach and make disciples as they had been bidden.
His ministry seems to have been among the Greek (Hellenist) Jews, and his arguments and logic were so successful in converting many, that men beaten in a dispute with him determined to destroy him. This they did by false witness, accusing and condemning him of blasphemy; he was taken outside the walls of Jerusalem and stoned to death, in accordance with the Law of Moses. The dying saint prayed for the Lord to forgive his murderers, and at the end said, "Lord Jesus, receive my spirit".
The Golden Legend relates several miracles attributed to Saint Stephen, and Prof. Plinio Correa de Oliveira provides a commentary on each of the steps leading to the saint's murder.
Among his patronage: To relieve headaches (that makes sense); patron of deacons and of stonemasons (that also makes sense). And then he is the patron of horses and of coffin-makers. Why?
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As Stephen was stoned to death, a suitable dessert for today would be Rock Cakes, and there are recipes online which are more gentle on the dentures and digestion than the name (and a one-time experience on my part) would suggest; instead, however, here is a confection called DUBLIN ROCK:
Beat 2 eggs whites until stiff. Whip 1-2/3 cup of heavy cream (it doesn't have to be stiff. I used whipped cream - the real stuff, not 'dessert topping'.)
Cream together 1/3 cup of unsalted butter and 1/2 cup of powdered sugar. Add the whipped cream. Gently fold in 1 cup of ground almonds. Add a few drops of orange flower water and 1 tablespoon of brandy. Stir in the beaten egg whites until well incorporated.
Pour the mixture into a dish and refrigerate until set (this may take overnight). Remove and break the mixture into pieces (some people utilize a couple of forks to help the process), which will be rough and look like rocks. Pile the pieces on a platter. Decorate as you might a Buche de Noel, with green-tinted coconut or angelica to resemble grass, and ground or chopped pistachios to resemble lichen (and a little squiggle of green gel frosting to resemble a snake returning to its lair, or a couple of yellow saurian eyes peeking out from the hole under a rock. Ooo, she says, warming to her theme, what about gummy worms in the pile?).
And then enjoy.
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In the good old days, the villageidiots boys would capture a wren today and parade around town with the poor thing in a cage. Then they would kill it. The village idiots are as stupid as their name suggests. Wrens are very useful birds, who like to eat insects and spiders in great numbers, and have condescended to eat birdseed in winter in my backyard, before attacking their preferred diet.
If you must capture a wren, please do it on film. And for them and their equally voracious feathered brethren, put out birdseed, lots of it, and suet if you can. You may find a lot less garden pests, mosquitoes, and spiders next year, in gratitude.
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This is also the day that Good King Wenceslas looked out and espied a poor man "when the snow lay round about, deep and crisp and even". A good day to give food to your local pantry, homeless shelter, women's shelter, or Saint Vincent de Paul society.
As the blessed saint asked his page to "Bring me food and bring me wine, bring me firing hither...", you might also make a donation to your local utility to help heat someone's house this winter. Our utilities include a little yellow envelope labeled "Warm Thy Neighbor" with their paper invoices. If you pay your bills online, see if they have a place for donations.
And God bless you for your charity.
Weather today foretells the weather of February.
SNOW! And not just a little snow. Nope, a blizzard today, with about a foot of SNOW.
If Saint Stephen's Day is windy, it betokens ill for next year's grapes.
Well, strong gusts, but not sustained, so there is hope for next year's grape harvest.
---------------------------------------------------------------------
Today is the feast of the first martyr of the Church, Saint Stephen the Deacon.
"And they chose Stephen, a man full of faith and the Holy Ghost..." (Acts 6:5) as one of seven men to minister not only in word but in the administration of church funds and in care for the needy, leaving the apostles to preach and make disciples as they had been bidden.
His ministry seems to have been among the Greek (Hellenist) Jews, and his arguments and logic were so successful in converting many, that men beaten in a dispute with him determined to destroy him. This they did by false witness, accusing and condemning him of blasphemy; he was taken outside the walls of Jerusalem and stoned to death, in accordance with the Law of Moses. The dying saint prayed for the Lord to forgive his murderers, and at the end said, "Lord Jesus, receive my spirit".
The Golden Legend relates several miracles attributed to Saint Stephen, and Prof. Plinio Correa de Oliveira provides a commentary on each of the steps leading to the saint's murder.
Among his patronage: To relieve headaches (that makes sense); patron of deacons and of stonemasons (that also makes sense). And then he is the patron of horses and of coffin-makers. Why?
------------------------------------------------------------------------
As Stephen was stoned to death, a suitable dessert for today would be Rock Cakes, and there are recipes online which are more gentle on the dentures and digestion than the name (and a one-time experience on my part) would suggest; instead, however, here is a confection called DUBLIN ROCK:
Beat 2 eggs whites until stiff. Whip 1-2/3 cup of heavy cream (it doesn't have to be stiff. I used whipped cream - the real stuff, not 'dessert topping'.)
Cream together 1/3 cup of unsalted butter and 1/2 cup of powdered sugar. Add the whipped cream. Gently fold in 1 cup of ground almonds. Add a few drops of orange flower water and 1 tablespoon of brandy. Stir in the beaten egg whites until well incorporated.
Pour the mixture into a dish and refrigerate until set (this may take overnight). Remove and break the mixture into pieces (some people utilize a couple of forks to help the process), which will be rough and look like rocks. Pile the pieces on a platter. Decorate as you might a Buche de Noel, with green-tinted coconut or angelica to resemble grass, and ground or chopped pistachios to resemble lichen (and a little squiggle of green gel frosting to resemble a snake returning to its lair, or a couple of yellow saurian eyes peeking out from the hole under a rock. Ooo, she says, warming to her theme, what about gummy worms in the pile?).
And then enjoy.
-------------------------------------------------------------------
In the good old days, the village
If you must capture a wren, please do it on film. And for them and their equally voracious feathered brethren, put out birdseed, lots of it, and suet if you can. You may find a lot less garden pests, mosquitoes, and spiders next year, in gratitude.
--------------------------------------------------------------------------
This is also the day that Good King Wenceslas looked out and espied a poor man "when the snow lay round about, deep and crisp and even". A good day to give food to your local pantry, homeless shelter, women's shelter, or Saint Vincent de Paul society.
As the blessed saint asked his page to "Bring me food and bring me wine, bring me firing hither...", you might also make a donation to your local utility to help heat someone's house this winter. Our utilities include a little yellow envelope labeled "Warm Thy Neighbor" with their paper invoices. If you pay your bills online, see if they have a place for donations.
And God bless you for your charity.
22 November 2010
22 November - Saint Cecilia
According to The Old Farmer's Almanac, Humpback Whales migrate to Hawaii now. Smart whales! Wish I could migrate to Hawaii.
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Today is the feast of Saint Cecilia, martyr, patroness of music and musicians, also of
Prayer to Saint Cecilia
(P.S. Could you inspire our liturgists to remember that the music at Mass is for the Glory of God, not entertainment for the congregation? And that we are not in a cocktail bar, at a Broadway musical, or watching "America's Next Greatest Singing Talent Ever!"? Thank you. Amen.)
Today would be a good day to send a note of appreciation to your liturgist, choir, or schola (if indeed you appreciate their efforts). If you have any instruments lying around the house, which are no longer played, donate them to your local school or church. Attend a concert of sacred music, or put on a CD of Gregorian chant or Handel's Ode for Saint Cecilia's Day.
And to make the day special, a recipe for Cecilias, a marzipan confection, can be found here at Catholic Culture.
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Today is the feast of Saint Cecilia, martyr, patroness of music and musicians, also of
- composers
- luthiers (makers of stringed instruments: guitars, harps, dulcimers, violins, etc.)
- martyrs
- musical instrument makers
- poets
- singers
- Academy of Music, Rome, Italy
- the city and archdiocese of Albi, France
- the archdiocese of Omaha, Nebraska
- the diocese of Valleyfield, Québec
Prayer to Saint Cecilia
Dear Saint Cecilia, one thing we know for certain about you is that you became a heroic martyr in fidelity to your divine Bridegroom. We do not know that you were a musician but we are told that you heard Angels sing. Inspire musicians to gladden the hearts of people by filling the air with God's gift of music and reminding them of the divine Musician who created all beauty. Amen.
(P.S. Could you inspire our liturgists to remember that the music at Mass is for the Glory of God, not entertainment for the congregation? And that we are not in a cocktail bar, at a Broadway musical, or watching "America's Next Greatest Singing Talent Ever!"? Thank you. Amen.)
Today would be a good day to send a note of appreciation to your liturgist, choir, or schola (if indeed you appreciate their efforts). If you have any instruments lying around the house, which are no longer played, donate them to your local school or church. Attend a concert of sacred music, or put on a CD of Gregorian chant or Handel's Ode for Saint Cecilia's Day.
And to make the day special, a recipe for Cecilias, a marzipan confection, can be found here at Catholic Culture.
21 November 2010
21 November - Stir-up Sunday; North Carolina; Blue Moon Tonight
Weather: As November 21, so is the winter.
Clear, sunny, a little chilly.
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Astronomy: Tonight is the Full Beaver Moon, also known as the Frost Moon or the Snow Moon, and (for those who didn't get enough game in their larder last month to see them through the winter) the Hunter's Moon.
Also, this is a Blue Moon. As EarthSky tells it, a Blue Moon can be the third of four full moons in a single season (and in fact, this is the original meaning); tonight's moon is the 3rd of the four that take place between the autumn equinox and the winter solstice.
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According to The Old Farmer's Almanac, skunks hibernate now. Uh-huh. For some reason, my yard always hosts the insomniacs convention.
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Today is also known as 'Stir Up Sunday', from the traditional collect of the day: "Stir up, we beseech Thee, O Lord, the wills of Thy faithful people; that they, plenteously bringing forth the fruit of good works, may of Thee be plenteously rewarded; through Jesus Christ, our Lord, Amen."
The schoolboy's rendition of the above collect was:
This became a signal that it was time to make the Christmas puddings, or at least stir together the ingredients for the puddings, some of which, like the Widow's Mincemeat, will be stored in spirituous liquor until baking or steaming time (Christmas Eve).
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Today in 1789, North Carolina became the 12th of the original 13 Colonies to ratify the Constitution, and true to the independent nature of its people, would not do so until a Bill of Rights safeguarding the liberties of the individual against the power of the Federal government was written and proposed.
There is just no way to be bored in this state!
The Outer Banks is, of course, everyone's favorite vacation spot; visit Roanoke to see the place of the first English attempts at colonization and the home of the Lost Colony, or Kitty Hawk, site of Orville and Wilbur Wright's more successful attempt at flying. If you are into pirates, check out Bath, where Blackbeard lived between acts of piracy, and Ocracoke, where he was killed in battle. That Charles Eden, the first governor of North Carolina, was in cahoots with Blackbeard is still a matter of speculation.
Moving inland, there is the Town Creek Indian Mound NHL near Fayetteville, the Alamance Battle Ground, site of a 1771 attempt by the colonials rid themselves of excessive British taxation and mismanagement, and Historic Bethabara Park and Old Salem Museums and Gardens in Winston-Salem.
Ready for a wine tour? Check out wineries and vineyards on the Wine Trail of the Yadkin Valley. Move up into the mountains and travel along the Blue Ridge Parkway, where you can visit Mount Mitchell (the highest point in the United States east of the Mississippi), Blowing Rock, and Grandfather Mountain, with its Swinging Bridge, and maybe even see the Brown Mountain Lights!
(By the way, North Carolina has more ghost stories and legends per square inch than any state I've been in - judging by the number of books on the subject that I've collected.)
Try your hand at mining and look for rubies in Franklin, emeralds in Hiddenite, or pan for gold at the Reed Gold Mine NHL, site of the first documented discovery of gold in the United States. Or try to strike it rich at the Cherokee Casino.
For more things to do, see VisitNC.com, the state's official Travel site. The images there will give you more than enough ideas.
For a taste of North Carolina cuisine, you can choose anything from a fish fry (with hush puppies and cole slaw) to Barbecue (scroll down for Secret Sauce recipe), washed down with gallons of Real Ice Tea (I always drink mine unsweetened. Yes, I know. Heresy!)
Clear, sunny, a little chilly.
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Astronomy: Tonight is the Full Beaver Moon, also known as the Frost Moon or the Snow Moon, and (for those who didn't get enough game in their larder last month to see them through the winter) the Hunter's Moon.
Also, this is a Blue Moon. As EarthSky tells it, a Blue Moon can be the third of four full moons in a single season (and in fact, this is the original meaning); tonight's moon is the 3rd of the four that take place between the autumn equinox and the winter solstice.
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According to The Old Farmer's Almanac, skunks hibernate now. Uh-huh. For some reason, my yard always hosts the insomniacs convention.
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Today is also known as 'Stir Up Sunday', from the traditional collect of the day: "Stir up, we beseech Thee, O Lord, the wills of Thy faithful people; that they, plenteously bringing forth the fruit of good works, may of Thee be plenteously rewarded; through Jesus Christ, our Lord, Amen."
The schoolboy's rendition of the above collect was:
"Stir up, we beseech thee, the pudding in the pot
And when we get home, we'll eat it all hot!"
This became a signal that it was time to make the Christmas puddings, or at least stir together the ingredients for the puddings, some of which, like the Widow's Mincemeat, will be stored in spirituous liquor until baking or steaming time (Christmas Eve).
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Today in 1789, North Carolina became the 12th of the original 13 Colonies to ratify the Constitution, and true to the independent nature of its people, would not do so until a Bill of Rights safeguarding the liberties of the individual against the power of the Federal government was written and proposed.
There is just no way to be bored in this state!
The Outer Banks is, of course, everyone's favorite vacation spot; visit Roanoke to see the place of the first English attempts at colonization and the home of the Lost Colony, or Kitty Hawk, site of Orville and Wilbur Wright's more successful attempt at flying. If you are into pirates, check out Bath, where Blackbeard lived between acts of piracy, and Ocracoke, where he was killed in battle. That Charles Eden, the first governor of North Carolina, was in cahoots with Blackbeard is still a matter of speculation.
Moving inland, there is the Town Creek Indian Mound NHL near Fayetteville, the Alamance Battle Ground, site of a 1771 attempt by the colonials rid themselves of excessive British taxation and mismanagement, and Historic Bethabara Park and Old Salem Museums and Gardens in Winston-Salem.
Ready for a wine tour? Check out wineries and vineyards on the Wine Trail of the Yadkin Valley. Move up into the mountains and travel along the Blue Ridge Parkway, where you can visit Mount Mitchell (the highest point in the United States east of the Mississippi), Blowing Rock, and Grandfather Mountain, with its Swinging Bridge, and maybe even see the Brown Mountain Lights!
(By the way, North Carolina has more ghost stories and legends per square inch than any state I've been in - judging by the number of books on the subject that I've collected.)
Try your hand at mining and look for rubies in Franklin, emeralds in Hiddenite, or pan for gold at the Reed Gold Mine NHL, site of the first documented discovery of gold in the United States. Or try to strike it rich at the Cherokee Casino.
For more things to do, see VisitNC.com, the state's official Travel site. The images there will give you more than enough ideas.
For a taste of North Carolina cuisine, you can choose anything from a fish fry (with hush puppies and cole slaw) to Barbecue (scroll down for Secret Sauce recipe), washed down with gallons of Real Ice Tea (I always drink mine unsweetened. Yes, I know. Heresy!)
14 November 2010
14 November - Crab Apples, spiced and jellied
According to The Old Farmer's Almanac, Crab Apples (aka crabapples) are ripe now.
For those who have never encountered them, crab apples are a small and sour fruit (sometimes described as extremely tart, but I think that is being charitable) which adds a bit of zing to other apple recipes like cider. As with rhubarb, if you add enough sugar, these tiny bombs with immense pucker-power become palatable.
SPICED CRAB APPLES for canning. A spicy accompaniment for meat.
Wash and sterilize jars. This recipe makes about 4 pints; plan accordingly.
Wash 6 pounds of red crab apples (do not remove stems), and stick 2 or 3 whole cloves in each.
Tie 2 tablespoons of broken cinnamon sticks and 1 tablespoon of whole allspice loosely in a cheesecloth bag.
Make a syrup by combining 4 cups of cider vinegar, 4 cups of water, and 8 cups of sugar in a large kettle. Add the spices in cheesecloth bag, and boil for 10 minutes. Add a few drops of red food coloring; then add the crab apples, a few at a time, simmering each batch until tender (about 10 to 20 minutes).
Lift the crab apples out of the syrup with a slotted spoon and fill the hot jars with them. Strain the syrup, bring it to a boil, fill the jars with syrup, and seal. [Do remember to remove the whole cloves before you eat them.]
CRAB APPLE JELLY
Crab Apples are already high in pectin, so there is no need to add commercially bought pectin to this recipe.
This recipe makes about 6 half-pint jars. Wash and sterilize jars.
You will need 4 cups of crab apple juice for this recipe, so start with 8 cups of crab apples, washed and cut into quarters [remove the stems and the blossom ends]. Put the apples in a large kettle and add enough water so that the water can be seen between the pieces of fruit, but not enough to make the pieces float.
Cover, bring to a boil, reduce heat to medium, and simmer until apples are soft.
Now, you can either go the modern route and strain the apple mixture through a couple of layers of cheesecloth, or you go the time-honored route and pour the whole mess into a pre-moistened jelly bag (an old, well-washed pillowcase will work also. Just remember to wet it before pouring in the cooked fruit). Suspend the bag over a bowl and let it hang until the juice no longer drips [this takes a while, usually overnight, so you can't be in a hurry here]. [AND DON'T SQUEEZE THE BAG!]
Once you have your juice, measure it out (you should have about 4 cups). Pour the juice back into the kettle and discard the pulp from the cheesecloth or bag. Bring the juice to a boil, skimming off any foam that forms. Gradually add 3 cups of sugar and cook rapidly until the mixture begins to thicken and the temperature is about 215 - 220 degrees F. [Those of you who make jelly regularly already know how to recognize 'the jelly stage']. When the jelly begins to sheet off from the spoon, remove from heat and skim off any remaining foam; pour into hot, sterilized jelly glasses and seal with paraffin.
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From Life in the Breakdown Lane:
Saint Martin's Summer continuing through today, I have opened the windows of the house. Candyman is now sitting on the window-seat with his head stuck out of the window, hoping and praying that one of the birds enjoying the bird-feeders will somehow mistake a large black-and-white cat for another feeder, and come over to investigate.
For those who have never encountered them, crab apples are a small and sour fruit (sometimes described as extremely tart, but I think that is being charitable) which adds a bit of zing to other apple recipes like cider. As with rhubarb, if you add enough sugar, these tiny bombs with immense pucker-power become palatable.
SPICED CRAB APPLES for canning. A spicy accompaniment for meat.
Wash and sterilize jars. This recipe makes about 4 pints; plan accordingly.
Wash 6 pounds of red crab apples (do not remove stems), and stick 2 or 3 whole cloves in each.
Tie 2 tablespoons of broken cinnamon sticks and 1 tablespoon of whole allspice loosely in a cheesecloth bag.
Make a syrup by combining 4 cups of cider vinegar, 4 cups of water, and 8 cups of sugar in a large kettle. Add the spices in cheesecloth bag, and boil for 10 minutes. Add a few drops of red food coloring; then add the crab apples, a few at a time, simmering each batch until tender (about 10 to 20 minutes).
Lift the crab apples out of the syrup with a slotted spoon and fill the hot jars with them. Strain the syrup, bring it to a boil, fill the jars with syrup, and seal. [Do remember to remove the whole cloves before you eat them.]
CRAB APPLE JELLY
Crab Apples are already high in pectin, so there is no need to add commercially bought pectin to this recipe.
This recipe makes about 6 half-pint jars. Wash and sterilize jars.
You will need 4 cups of crab apple juice for this recipe, so start with 8 cups of crab apples, washed and cut into quarters [remove the stems and the blossom ends]. Put the apples in a large kettle and add enough water so that the water can be seen between the pieces of fruit, but not enough to make the pieces float.
Cover, bring to a boil, reduce heat to medium, and simmer until apples are soft.
Now, you can either go the modern route and strain the apple mixture through a couple of layers of cheesecloth, or you go the time-honored route and pour the whole mess into a pre-moistened jelly bag (an old, well-washed pillowcase will work also. Just remember to wet it before pouring in the cooked fruit). Suspend the bag over a bowl and let it hang until the juice no longer drips [this takes a while, usually overnight, so you can't be in a hurry here]. [AND DON'T SQUEEZE THE BAG!]
Once you have your juice, measure it out (you should have about 4 cups). Pour the juice back into the kettle and discard the pulp from the cheesecloth or bag. Bring the juice to a boil, skimming off any foam that forms. Gradually add 3 cups of sugar and cook rapidly until the mixture begins to thicken and the temperature is about 215 - 220 degrees F. [Those of you who make jelly regularly already know how to recognize 'the jelly stage']. When the jelly begins to sheet off from the spoon, remove from heat and skim off any remaining foam; pour into hot, sterilized jelly glasses and seal with paraffin.
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From Life in the Breakdown Lane:
Saint Martin's Summer continuing through today, I have opened the windows of the house. Candyman is now sitting on the window-seat with his head stuck out of the window, hoping and praying that one of the birds enjoying the bird-feeders will somehow mistake a large black-and-white cat for another feeder, and come over to investigate.
12 November 2010
12 November - Lobsters and Leotard
According to The Old Farmer's Almanac, lobsters move to offshore waters now.
And snowbirds move to Florida. It's all the same.
Today in 1859, Jules Leotard of Toulouse (c1842 - 1870) performed for the first time on the Flying Trapeze. [read here for the different kinds of trapeze, of which the 'Flying' is only one]. This momentous exhibition took place in Paris, and, as might be expected, was an instant hit.
The son of a gymnastics teacher (which must have helped), Jules was schooled with an eye to becoming a lawyer. However, instead of the mental gymnastics in which a successful lawyer must engage, he opted for physical gymnastics and developed the art of the Flying Trapeze.
He was the first to complete a full mid-air somersault as he leaped from on bar to another, and eventually developed an act utilizing three trapezes.
His maillot, the one-piece, skin-tight garment which he wore to facilitate his exertions (and which showed off his splendid physique) no doubt caused many a young woman to swoon, and likely led to not a few unchaste dreams. Years after his death, the maillot started being referred to as the 'leotard', and appears today in forms that would make even Jules blush.
Celebrities usually had dishes named for them - Spaghetti Caruso, Peach Melba - and while I haven't found it yet, I have no doubt that some enterprising chef of the 1860s named his latest creation in honor of the High-Flying Wonder. Pending discovery of that recipe, let us enjoy LOBSTER QUICHE (and call it 'Lobster Leotard').
Heat oven to 400 degrees F.
Line a 9-inch pie pan with pastry (either your own or store-bought) and flute the edges. Prick the bottom with a fork, line the bottom with foil and fill with beans or pie weights. Bake for 8 minutes; remove foil and beans and bake about 3 minutes more. Remove from oven and set aside.
Reduce oven to 375 degrees F.
Saute 2 tablespoons of finely chopped green onion in 2 tablespoons of butter for a couple of minutes; spread on bottom of pastry shell. Top with 1-1/4 cups of either fresh cooked lobster or canned lobster (or even pretend lobster) and sprinkle with 1 tablespoon of fresh dill.
Scald 1-1/4 cups of heavy cream. Set aside.
In a bowl, lightly beat 4 eggs; stir in 2 tablespoons of white wine, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the scalded cream. Pour mixture into pie shell over onions and lobster.
Bake for 25 to 30 minutes, or until set.
Serve with the rest of the white wine.
And snowbirds move to Florida. It's all the same.
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He'd fly through the air, with the greatest of ease
A daring young man on the flying trapeze!
His movements were graceful, all girls he could please,
And my poor love he purloined away...
The son of a gymnastics teacher (which must have helped), Jules was schooled with an eye to becoming a lawyer. However, instead of the mental gymnastics in which a successful lawyer must engage, he opted for physical gymnastics and developed the art of the Flying Trapeze.
He was the first to complete a full mid-air somersault as he leaped from on bar to another, and eventually developed an act utilizing three trapezes.
Celebrities usually had dishes named for them - Spaghetti Caruso, Peach Melba - and while I haven't found it yet, I have no doubt that some enterprising chef of the 1860s named his latest creation in honor of the High-Flying Wonder. Pending discovery of that recipe, let us enjoy LOBSTER QUICHE (and call it 'Lobster Leotard').
Heat oven to 400 degrees F.
Line a 9-inch pie pan with pastry (either your own or store-bought) and flute the edges. Prick the bottom with a fork, line the bottom with foil and fill with beans or pie weights. Bake for 8 minutes; remove foil and beans and bake about 3 minutes more. Remove from oven and set aside.
Reduce oven to 375 degrees F.
Saute 2 tablespoons of finely chopped green onion in 2 tablespoons of butter for a couple of minutes; spread on bottom of pastry shell. Top with 1-1/4 cups of either fresh cooked lobster or canned lobster (or even pretend lobster) and sprinkle with 1 tablespoon of fresh dill.
Scald 1-1/4 cups of heavy cream. Set aside.
In a bowl, lightly beat 4 eggs; stir in 2 tablespoons of white wine, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the scalded cream. Pour mixture into pie shell over onions and lobster.
Bake for 25 to 30 minutes, or until set.
Serve with the rest of the white wine.
26 September 2010
26 September - John Chapman; Applesauce
Weather: The last Sunday of the month indicates the weather for next month.
Quite warm and overcast.
According to The Old Farmer's Almanac, woodchucks hibernate now.
I wish Wendy could hibernate now.
Today in 1774, John Chapman, aka 'Johnny Appleseed', was born in Leominster, Massachusetts. At the age of eighteen he started his wanderings to the northwest frontier, which at that time included Ohio, Indiana, and Illinois. Rather than just scattering apple seeds, he was a nurseryman, planting and caring for seedling trees, which could then be sold or bartered to incoming pioneers.
However, for my generation, Johnny Appleseed goes along wearing a tin pot for a hat, befriending animals, planting seeds, and singing "Oh, the Lord is good to me, and so I thank the Lord, for giving me the things I need - the sun, the rain, and the apple seed; the Lord is good to me."
Apples have been known for centuries in Europe, but they is so much a part of our social history, that we can still say "As American as apple pie". They can be sweet for dessert; savory, sauteed with onions to accompany pork roast; the main ingredient in salads; added to bread dough; poached, frittered, baked, and scalloped; dried, to eventually form the basis for "Schnitz und Gnepp" (apples and dumplings); mashed to form applesauce and apple butter; and really mashed to become apple juice, apple cider and apple jack.
Right now, on a cool evening, it is good to sit down with a glass of mulled cider, or a cup of hot cider stirred with a cinnamon stick.
And yes, tonight, Apple Pie is in order.
Try making your own applesauce. It keeps for a long time (I freeze mine. It will last up to a year; just in time for the next apple season).
APPLESAUCE
Select your apples. If you use all sweet varieties, you won't need much - if any - sugar. I don't care for really sweet things (even chocolate is better bitter), so I use a mix of 3 sweet to 1 tart. Last year I used 1 pound each of Red Delicious (sweet), Fuji (sweet), Yellow Delicious (sweet) and Granny Smith (tart) for each batch of sauce, and no sugar. This year I might try a 2:2 ratio on one batch and see how that turns out. (You will weigh it at the store, but a pound is roughly 3 apples.)
Wash, peel, quarter, and core your apples. Put in a large pot with a cinnamon stick and a tablespoon of fresh lemon juice (both are optional) and 1 cup of water. Cover and cook for about 30 minutes or until apples are soft, stirring occasionally, and adding small amounts of water if needed to keep the apples from scorching.
When the apples are soft, remove pan from heat; take out the cinnamon stick. Mash in the pot with a potato masher. This will produce 'chunky' applesauce, which is how I like it (although more mashing = less chunky). If you want really smooth applesauce, you will need to put it through a sieve or a food processor. If it is not sweet enough, you can add up to 1/2 cup of either white or brown sugar (or 1/4 cup of each). You can also add 1/2 to 1 teaspoon of ground nutmeg (or to taste), either before cooking or after. Raisins also make an interesting addition to the cooked sauce.
Serve hot or cold, and freeze the rest.
Quite warm and overcast.
According to The Old Farmer's Almanac, woodchucks hibernate now.
I wish Wendy could hibernate now.
Today in 1774, John Chapman, aka 'Johnny Appleseed', was born in Leominster, Massachusetts. At the age of eighteen he started his wanderings to the northwest frontier, which at that time included Ohio, Indiana, and Illinois. Rather than just scattering apple seeds, he was a nurseryman, planting and caring for seedling trees, which could then be sold or bartered to incoming pioneers.
Apples have been known for centuries in Europe, but they is so much a part of our social history, that we can still say "As American as apple pie". They can be sweet for dessert; savory, sauteed with onions to accompany pork roast; the main ingredient in salads; added to bread dough; poached, frittered, baked, and scalloped; dried, to eventually form the basis for "Schnitz und Gnepp" (apples and dumplings); mashed to form applesauce and apple butter; and really mashed to become apple juice, apple cider and apple jack.
Right now, on a cool evening, it is good to sit down with a glass of mulled cider, or a cup of hot cider stirred with a cinnamon stick.
And yes, tonight, Apple Pie is in order.
Try making your own applesauce. It keeps for a long time (I freeze mine. It will last up to a year; just in time for the next apple season).
APPLESAUCE
Select your apples. If you use all sweet varieties, you won't need much - if any - sugar. I don't care for really sweet things (even chocolate is better bitter), so I use a mix of 3 sweet to 1 tart. Last year I used 1 pound each of Red Delicious (sweet), Fuji (sweet), Yellow Delicious (sweet) and Granny Smith (tart) for each batch of sauce, and no sugar. This year I might try a 2:2 ratio on one batch and see how that turns out. (You will weigh it at the store, but a pound is roughly 3 apples.)
Wash, peel, quarter, and core your apples. Put in a large pot with a cinnamon stick and a tablespoon of fresh lemon juice (both are optional) and 1 cup of water. Cover and cook for about 30 minutes or until apples are soft, stirring occasionally, and adding small amounts of water if needed to keep the apples from scorching.
When the apples are soft, remove pan from heat; take out the cinnamon stick. Mash in the pot with a potato masher. This will produce 'chunky' applesauce, which is how I like it (although more mashing = less chunky). If you want really smooth applesauce, you will need to put it through a sieve or a food processor. If it is not sweet enough, you can add up to 1/2 cup of either white or brown sugar (or 1/4 cup of each). You can also add 1/2 to 1 teaspoon of ground nutmeg (or to taste), either before cooking or after. Raisins also make an interesting addition to the cooked sauce.
Serve hot or cold, and freeze the rest.
22 September 2010
22 September - Autumn Equinox; Harvest Home
Weather: If it is warm today, the season will be fine.
Today is the Autumnal Equinox, which will take place at 11:09 pm (EDT). Time for those Equinoctial Storms.
Those who have read the "Little House" books by Laura Ingalls Wilder may remember in "The Long Winter" that Ma Ingalls placidly refers to the three days of steady rain as an equinoctial storm.
According to The Old Farmers Almanac, today is Harvest Home, a festival which marks the conclusion of the harvest, in which thanks is rendered unto God for a good harvest, and the workers are paid and feasted.
Yes, Thanksgiving in the U.S. is still two months ahead (not that you would know it by the decorations in the stores), but now is the time to give thanks for a good harvest, while you continue canning the proceeds from your garden or the treasures from the farmer's markets. If thanking God for our sustenance is beyond you, at least express your appreciation to your local farmers and growers for their efforts. And if thanking God for our sustenance is not beyond you, remember to offer up a prayer for our local farmers and growers, in gratitude for their expertise and hope that their efforts may again be crowned with success.
And it is time again to read Thomas Tryon's novel "Harvest Home", which I have always enjoyed because I hate city mice trying to become country mice - they can't do it, and when they discover that they can't, they demand that the farms go away and the big box stores and malls come in, so that they have something to do with themselves.
No, I'm not bitter. I just envision the fate of the narrator visited on the latest owners of a McMansion in the country, who race down my street and demand closer places to shop (it's a whole two miles into town). Not bitter at all.
Today is the Autumnal Equinox, which will take place at 11:09 pm (EDT). Time for those Equinoctial Storms.
Those who have read the "Little House" books by Laura Ingalls Wilder may remember in "The Long Winter" that Ma Ingalls placidly refers to the three days of steady rain as an equinoctial storm.
According to The Old Farmers Almanac, today is Harvest Home, a festival which marks the conclusion of the harvest, in which thanks is rendered unto God for a good harvest, and the workers are paid and feasted.
Come, ye thankful people, come, raise the song of Harvest Home;
All is safely gathered in, ere the winter storms begin.
God, our Maker, doth provide for our wants to be supplied;
Come to God's own temple, come, raise the song of Harvest Home.
Yes, Thanksgiving in the U.S. is still two months ahead (not that you would know it by the decorations in the stores), but now is the time to give thanks for a good harvest, while you continue canning the proceeds from your garden or the treasures from the farmer's markets. If thanking God for our sustenance is beyond you, at least express your appreciation to your local farmers and growers for their efforts. And if thanking God for our sustenance is not beyond you, remember to offer up a prayer for our local farmers and growers, in gratitude for their expertise and hope that their efforts may again be crowned with success.
No, I'm not bitter. I just envision the fate of the narrator visited on the latest owners of a McMansion in the country, who race down my street and demand closer places to shop (it's a whole two miles into town). Not bitter at all.
08 September 2010
8 September - Our Lady; Star Trek; Cranberries and Dagwoods
Today we celebrate the Nativity of the Blessed Virgin Mary.
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According to The Old Farmer's Almanac, the Cape Cod cranberry bog harvest starts today.
This is a very interesting process to watch, as the farmers flood the 'fields', then start pulling in the floating cranberries. If you are in Southern New England and want to experience a cranberry harvest, the Cape Cod Cranberry Growers' Association has a "Cranberry Harvest Trail Guide", with farms, directions, and phone numbers - and use those phone numbers! Harvest may be slated to begin today, but not all and not everywhere.
The Association also sponsors a Cranberry Harvest Celebration, which this year will be held on the 9th and 10th of October in Wareham. The festival includes tours of a working cranberry bog - and you can see photos of the previous festivals here.
For the record, I have to wonder who discovered that cranberries are sour and must be mixed with something to combat that ultra-mouth puckering, eye squeezing, tear forming taste. Once I added fresh cranberries to the stuffing for the turkey. Oy! Not a good idea. And I see that there are recipes which still ask for fresh, unadulterated cranberries to be added in all their naked glory to the stuffing mix. Nope. Not again. (Although now it looks like everyone is using dried cranberries instead of fresh for their stuffing. Good idea.)
I love cranberries in any form - juice, sauce, in breads or as dessert, and yes, even in stuffing, in spite of that one major error on my part. Here are two sauces that I love to make - they go very well with turkey (and actually, the spicy one does nicely on ice cream).
CRANBERRY-MERLOT SAUCE
(serves 6)
1 cup Merlot or other red wine
2 teaspoons grated orange rind
3 tablespoons sugar
1 cup chopped onion
1 bag fresh cranberries
Combine wine, orange rind, sugar, and onion in a saucepan. Bring to a boil and stir to dissolve sugar. Add cranberries and simmer until berries burst. Cool. Can serve at room temperature or chilled.
You can make a sweeter, spicier version by upping the wine to 2 cups and the sugar to 1 cup; add 1 cup of light brown sugar. Tie up whole cloves and whole allspice (5-6 each) and a couple of cinnamon sticks in a cheesecloth bag and add that to the wine-sugar mixture (you can add them as is, without the bag, but you will need to strain the mixture before adding the cranberries). Bring to a boil, and stir until the sugars dissolve, then simmer about 10 minutes. Strain the mixture, if needed, and return to the saucepan. Add fresh cranberries (1 bag); cook until berries burst. Cool and refrigerate.
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In 1930, the comic strip "Blondie" made its first appearance today. The comic was created and drawn by Chic Young until his death in 1975 (since then, his son, Dean, has been doing the honors). Blondie Boopadoop (or as my Mom remembered her "Blondie the Gold-digger"), a happy-go-lucky flapper, finally married the wealthy heir, Dagwood Bumstead - but Dagwood was promptly disowned and the Bumsteads became a middle-class family with two children, a dog, a tyrannical boss, and a host of friends.
One of the running gags is Dagwood's enormous sandwich creations, which has led to any towering sandwich being referred to as a Dagwood in the popular lexicon. The star sandwich of the "Dagwood's Sandwich Shoppe" had these ingredients: three slices of bread, hard salami, pepperoni, cappicola, mortadella, deli ham, cotto salami, cheddar, provolone, red onion, lettuce, tomato, red bell peppers, mayonnaise, mustard, and their own Italian olive oil dressing. And as you can see here, Dagwood added a whole fish, a lobster, and a fried egg to his work of art.
So, to honor Dagwood and Blondie, grab everything but the kitchen sink and place it between slices of bread. Don't forget the olive skewer on top!
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In 1966, Star Trek (The Original Series, the progenitor of it all) premiered on NBC TV.
"Where no man has gone before" (and didn't that become the catch-phrase of a generation of would-be Casanovas!)
Oh, my. What can I say? An iconic show if ever there was one. There were the phrases: "Live long and prosper"; "He's dead, Jim"; "I'm a doctor, not a _______".
Did anyone ever say "Beam me up, Scotty"? No matter, it is part of our cultural history. As is the concept of the "Red Shirt": The team beams down to a planet - Kirk, Spock, McCoy, Sulu, and a guy (who you will never see again) wearing a red shirt. He is the one who gets killed.
Yeah, I loved that show.
I wonder if the food slot could produce Dagwoods?
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According to The Old Farmer's Almanac, the Cape Cod cranberry bog harvest starts today.
The Association also sponsors a Cranberry Harvest Celebration, which this year will be held on the 9th and 10th of October in Wareham. The festival includes tours of a working cranberry bog - and you can see photos of the previous festivals here.
For the record, I have to wonder who discovered that cranberries are sour and must be mixed with something to combat that ultra-mouth puckering, eye squeezing, tear forming taste. Once I added fresh cranberries to the stuffing for the turkey. Oy! Not a good idea. And I see that there are recipes which still ask for fresh, unadulterated cranberries to be added in all their naked glory to the stuffing mix. Nope. Not again. (Although now it looks like everyone is using dried cranberries instead of fresh for their stuffing. Good idea.)
I love cranberries in any form - juice, sauce, in breads or as dessert, and yes, even in stuffing, in spite of that one major error on my part. Here are two sauces that I love to make - they go very well with turkey (and actually, the spicy one does nicely on ice cream).
CRANBERRY-MERLOT SAUCE
(serves 6)
1 cup Merlot or other red wine
2 teaspoons grated orange rind
3 tablespoons sugar
1 cup chopped onion
1 bag fresh cranberries
Combine wine, orange rind, sugar, and onion in a saucepan. Bring to a boil and stir to dissolve sugar. Add cranberries and simmer until berries burst. Cool. Can serve at room temperature or chilled.
You can make a sweeter, spicier version by upping the wine to 2 cups and the sugar to 1 cup; add 1 cup of light brown sugar. Tie up whole cloves and whole allspice (5-6 each) and a couple of cinnamon sticks in a cheesecloth bag and add that to the wine-sugar mixture (you can add them as is, without the bag, but you will need to strain the mixture before adding the cranberries). Bring to a boil, and stir until the sugars dissolve, then simmer about 10 minutes. Strain the mixture, if needed, and return to the saucepan. Add fresh cranberries (1 bag); cook until berries burst. Cool and refrigerate.
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In 1930, the comic strip "Blondie" made its first appearance today. The comic was created and drawn by Chic Young until his death in 1975 (since then, his son, Dean, has been doing the honors). Blondie Boopadoop (or as my Mom remembered her "Blondie the Gold-digger"), a happy-go-lucky flapper, finally married the wealthy heir, Dagwood Bumstead - but Dagwood was promptly disowned and the Bumsteads became a middle-class family with two children, a dog, a tyrannical boss, and a host of friends.
So, to honor Dagwood and Blondie, grab everything but the kitchen sink and place it between slices of bread. Don't forget the olive skewer on top!
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In 1966, Star Trek (The Original Series, the progenitor of it all) premiered on NBC TV.
Oh, my. What can I say? An iconic show if ever there was one. There were the phrases: "Live long and prosper"; "He's dead, Jim"; "I'm a doctor, not a _______".
Did anyone ever say "Beam me up, Scotty"? No matter, it is part of our cultural history. As is the concept of the "Red Shirt": The team beams down to a planet - Kirk, Spock, McCoy, Sulu, and a guy (who you will never see again) wearing a red shirt. He is the one who gets killed.
Yeah, I loved that show.
I wonder if the food slot could produce Dagwoods?
01 September 2010
SEPTEMBER
Shine on, shine on Harvest Moon, up in the sky...
Weather for September
Based on the 12 Days of Christmas: Snow! More snow! And cold, and high winds! September is going to be rough, weatherwise.
Based on the first 12 days of January: Bright sunshine and very cold.
Based on the Ember Days: Cool
As September, so the coming March.
Fair on September 1st means fair for the month. We are forecast to have hot weather - all the hot days which didn't show up in August are in the first week of September.
No rain on Holy Cross (September 14), no rain for six weeks
If on September 19th there is a storm from the south, a mild winter may be expected. If on September 19th there is a storm from the south, it is liable to be a hurricane, and a pretty strong one at that!
September 20, 21, and 22 rule the weather for October, November, and December.
'Matthew's Day bright and clear, brings good wine in the next year.' C'mon, Matt! Good weather and good wine!
As September, so the coming March.
Fair on September 1st means fair for the month. We are forecast to have hot weather - all the hot days which didn't show up in August are in the first week of September.
No rain on Holy Cross (September 14), no rain for six weeks
If on September 19th there is a storm from the south, a mild winter may be expected. If on September 19th there is a storm from the south, it is liable to be a hurricane, and a pretty strong one at that!
September 20, 21, and 22 rule the weather for October, November, and December.
'Matthew's Day bright and clear, brings good wine in the next year.' C'mon, Matt! Good weather and good wine!
27 August 2010
27 August - Saint Monica and hummingbirds
Feast of Saint Monica, patroness of difficult marriages and disappointing children.
Of her own three children, the eldest was a really difficult son named Augustine (whose feast is tomorrow). She could also be the patron of the truly persistent, as she spent 17 years trying to get Augustine on the straight and narrow path. Her tears and prayers finally paid off.
(You know that she must have said, at least once, "That boy! He's going to drive me to drink! I knew he was trouble from the moment I started carrying him!") There is more on the persistent saint here and here.
According to The Old Farmer's Almanac, hummingbirds migrate south today. A lot of Yankees migrate with them. Would that I could.
For those hummingbirds coming from the north on their long journey to warmer climes, make sure your feeder still has food. An easy recipe is 1 part white granulated sugar to 4 parts water (it can be more, up to 1 part sugar to 1 part water, but the lesser amount of sugar is closer to the nectar they get from flowers).
Boil the water, then measure out the amount needed into a saucepan; add sugar and stir. When sugar is dissolved, cool completely, then fill the feeder (any extra can be kept in the refrigerator, but not longer than two weeks). And note: NO DYE OR FOOD COLORING! NO HONEY! NO ARTIFICIAL SWEETENERS! Sugar and water are all that is needed.
08 August 2010
8 August - Saint Cyriacus; Squirrels; Brunswick Stew
Today is the feast of Saint Cyriacus, one of the Fourteen Holy Helpers, and invoked against diseases of the eye. A good reminder to make an appointment to have your eyes checked.
From The Old Farmer's Almanac: "Gray squirrels have their second litter now."
Which means more fuzzy-tailed thieves enjoying the bird feeders. Oh well. I like to listen to their chatter.
Squirrel meat is supposed to be tender, and with less of the gamy taste found in other wild game. I wouldn't know. Don't care to know, either. Be that as it may, squirrel is the main ingredient for Brunswick Stew:
From The Old Farmer's Almanac: "Gray squirrels have their second litter now."
Which means more fuzzy-tailed thieves enjoying the bird feeders. Oh well. I like to listen to their chatter.
Squirrel meat is supposed to be tender, and with less of the gamy taste found in other wild game. I wouldn't know. Don't care to know, either. Be that as it may, squirrel is the main ingredient for Brunswick Stew:
3 squirrels
1-1/2 gallons boiling salted water
1/2 pound bacon, chopped
1 cup green Lima beans
1 cup chopped tomatoes
Salt, pepper
1-1/2 cups corn, fresh cut with milk scrapings
1 tablespoon butter
1 cup diced boiled potatoes
1 cup diced carrots
1/2 cup diced celery
1/2 cup grated cabbage
Clean squirrels, draw, and soak in cold salted water for 3 hours. Parboil in salted water and then place in boiling water in an iron kettle with the bacon. Cook until the meat loosens from the bones. Take out squirrels. Remove bones and return meat to the kettle. Add Lima beans and tomatoes. Season. Cook until beans are done. Add corn, butter, potatoes, carrots, celery, and cabbage. Stir and cook until ingredients appear as one. Serve hot.
(Recipe from Woman's Day Encyclopedia of Cookery, Volume 5.)
If you can't catch sufficient squirrels, you can substitute a 4-5 pound stewing chicken. In a kettle, simmer the cut-up chicken and 1/4 pound of bacon (either chopped or whole) in enough water to cover, until chicken is tender. Remove the chicken (and the bacon, if it is a whole piece), allow to cool, then cut meat into bite size pieces. Discard the skin and bones, return the meat to the kettle, and add the following: 1 chopped onion; 2 cups peeled and chopped tomatoes (a 1-pound can is sufficient); 2 cups of Lima beans (fresh, canned, or frozen); 2-3 cups of cubed potatoes; 1-1/2 cups of corn, fresh cut from the cob (or a 12-ounce can); 1-1/4 teaspoons of salt; and either 1/2 teaspoon of black pepper or 1 teaspoon of paprika. You can also add a cup or two of diced carrots and celery, if you like. Simmer for about 30 minutes.
According to my husband, my mother-in-law, as a young wife, made Fried Squirrel one night for dinner. Maybe she got hold of a tough one and didn't parboil it first, but for some reason, this entree foiled all attempts to eat it. First her husband tried to cut it, then he tried gnawing it off the bone like a chicken leg. When that didn't work, he tossed it to the dog, who worried it for a few minutes, and then took it outside and buried it. After that, squirrel never showed up on the table again. (And if you're wise," said my husband, "you won't mention cooking squirrel to her." I didn't.)
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