Saint Patricks Day, 17th March Saint Patrick was a 5th-century Romano-British Christian missionary and Bishop in Ireland. Much of what is known about Saint Patrick comes from the Declaration, which was allegedly written by Patrick himself. It is believed that he was born in Roman Britain in the fourth century, into a wealthy Romano-British family. His father was a deacon and his grandfather was a priest in the Christian church. According to the Declaration, at the age of sixteen, he was kidnapped by Irish raiders and taken as a slave to Gaelic Ireland. It says that he spent six years there, working as a shepherd and that during. this time he found God. The Declaration says that God told Patrick to flee to the coast, where a ship would be waiting to take him home. After making his way home, Patrick went on to become a priest. According to tradition, Patrick returned to Ireland to convert the pagan Irish to Christianity. The Declaration says that he spent many years evangelising in the northern half of Ireland and converted thousands. Patrick's efforts were eventually turned into an allegory in which he drove "snakes" out of Ireland, despite the fact that snakes were not known to inhabit the region.[20] Tradition holds that he died on 17 March and was buried at Downpatrick. Over the following centuries, many legends grew up around Patrick and he became Ireland's foremost saint. According to legend, Saint Patrick used the three-leaved shamrock to explain the Holy Trinity to Irish pagans.Today's Saint Patrick's Day celebrations have been greatly influenced by those that developed among the Irish diaspora, especially in North America. Until the late 20th century, Saint Patrick's Day was often a bigger celebration among the diaspora than it was in Ireland. Celebrations generally involve public parades and festivals, Irish traditional music sessions (céilithe), and the wearing of green attire or shamrocks There are also formal gatherings such as banquets and dances, although these were more common in the past. Saint Patrick's Day parades began in North America in the 18th century but did not spread to Ireland until the 20th century. The participants generally include marching bands, the military, fire brigades, cultural organisations, charitable organisations, voluntary associations, youth groups, fraternities, and so on. However, over time, many of the parades have become more akin to a carnival. More effort is made to use the Irish language, especially in Ireland, where 1 March to St Patrick's Day on 17 March is Seachtain na Gaeilge ("Irish language week"). Since 2010, famous landmarks have been lit up in green on Saint Patrick's Day as part of Tourism Ireland's "Global Greening Initiative" or "Going Green for St Patrick's Day". The Sydney Opera House and the Sky Tower in Auckland were the first landmarks to participate and since then over 300 landmarks in fifty countries across the globe have gone green for Saint Patricks day. Christians may also attend church services and the Lenten restrictions on eating and drinking alcohol are lifted for the day. Perhaps because of this, drinking alcohol – particularly Irish whiskey, beer, or cider – has become an integral part of the celebrations. The Saint Patrick's Day custom of "drowning the shamrock" or "wetting the shamrock" was historically popular. At the end of the celebrations, especially in Ireland, a shamrock is put into the bottom of a cup, which is then filled with whiskey, beer, or cider. It is then drunk as a toast to Saint Patrick, Ireland, or those present. The shamrock would either be swallowed with the drink or taken out and tossed over the shoulder for good luck. The colour green was associated with Ireland from the 1640s, when the green harp flag was used by the Irish Catholic Confederation. Later, James Connolly described this flag as representing "the sacred emblem of Ireland's unconquered soul". Green ribbons and shamrocks have been worn on St Patrick's Day since at least the 1680s. Since then, the colour green and its association with St Patrick's Day have grown. The flags of the 1916 Easter Rising featured green, such as the Starry Plough banner and the Proclamation Flag of the Irish Republic. When the Irish Free State was founded in 1922, the government ordered all post boxes be painted green, under the slogan "green paint for a green people". In 1924, the government introduced a green Irish passport. The wearing of the 'St Patrick's Day Cross' was also a popular custom in Ireland until the early 20th century. These were a Celtic Christian cross made of paper that was "covered with silk or ribbon of different colours, and a bunch or rosette of green silk in the centre". Baileys French Toast This sinful Baileys French toast is a nice upgrade to your regular breakfast! Made with Baileys Irish Cream, this boozy dish is the ultimate treat. French toast is the ultimate weekend breakfast. The classic version is already outstanding as it is, but you can make it even more epic with a bit of Baileys. The liqueur adds that creamy coffee flavour that makes the dish even more delightful. A word of warning, though: this breakfast isn’t kid-friendly. But you know what? Ingredients Baileys Original Irish Cream – You’ll need this to make both the custard and the topping. This will give your French toast maximum Irish Cream flavor! Whipping Cream – It’s also used both in the custard and the topping. It makes the toast super-rich and creamy. Powdered Sugar – Just two tablespoons to sweeten the whipped topping. You can adjust this to taste. Vanilla Extract – To enhance the flavor of the custard. Eggs – For binding the ingredients of the custard. Sourdough Bread – The sturdier the bread, the better! Sourdough won’t disintegrate even though you soak it in the Baileys mixture for minutes. Butter – For pan-frying the bread. This ensures that crisp golden-brown exterior! Start with a tablespoon of butter and add more if needed. Tips for the Best French Toast Use room temperature whipping cream and eggs. Cold dairy will give you a grainy custard. You can also strain the custard after mixing to remove egg lumps. If you have time, chill the Baileys mixture for 2 hours or overnight for significantly better tasting toast. Let the bread soak in the Baileys mixture for a good 5 to 10 minutes per side. That way, it will absorb the flavors of the mixture beautifully. Don’t worry, your sturdy bread can handle it! If you don’t, the middle of the bread will be dry. Preheat the skillet or frying pan on medium-low heat before cooking the toast. Cooking in a cold pan will turn your toast soggy. Coat the pan generously with fresh butter. This will ensure that crisp, golden brown edge. You can also use a mixture of butter and oil for pan-frying the toast. Butter has a low smoke point, which might cook the outside of the bread too fast, while the inside remains undercooked. Do not go beyond medium-high heat when cooking the toast. Otherwise, you’ll burn the outside of the bread and undercook the inside. If the temperature is too low, the custard will spread at the bottom of the bread. Keep an eye on the toast as it cooks in the pan to avoid burning it. If you’re making a ton of toast, place the cooked ones in a baking sheet and store them in a 200 degree-Fahrenheit oven. This will keep the toast warm. What Type of Bread to Use You can’t go wrong with sourdough bread. First of all, it’s a lot sturdier and spongier than regular white bread. With sourdough, you won’t have to worry about sogginess. Aside from the consistency and texture, sourdough bread has a hint of tanginess, which tastes fantastic with the custard. If you can’t find sourdough, your next best options are baguette, challah, ciabatta, and brioche. In a pinch, you can also use stale white bread. The key is to pick a bread that’s sturdy, so that it won’t get mushy when soaked in custard. Another important aspect of French toast making is the thickness of the bread. You’ll want to slice it at least 20mm thick, again to prevent it from getting soggy. You can slice it for up to 25mm thick, but keep in mind that the thicker the bread, the longer it needs to soak. If you’re serving French toast to kids or non-alcohol drinkers, you can always swap the liqueur with Baileys coffee creamer. It’s completely non-alcoholic, but will still give you that same flavour! If you don’t mind the alcohol, but can’t get a hold of Baileys Irish Cream, that’s okay, too. You can simply sub it with a mixture of whipping cream and whiskey. How to Serve Baileys French Toast Classic French toast slathered with butter and drizzled with maple syrup is enough to put a smile on any face. But there are many ways to dress it up to make it even more irresistible! Here are some tasty options: Fresh fruits and berries contrast the heaviness of the dish, giving you a perfectly balanced meal. Top your toast with blueberries, raspberries, strawberries, mangoes, or a medley of your favorites. Make your toast a la apple pie by topping it with chopped apples and cinnamon. There’s something magical about bananas and Nutella. If you want to make someone feel extra loved, serve them French toast topped with this drool-worthy combo. Got a chocoholic in the family? Impress them with French toast topped with mini chocolate chips and chocolate syrup! Preparation Time; 5 minutes, Cooking Time; 6 minutes, Serves 2 Ingredients Whipped Topping 15g Baileys Original Irish Cream 125g whipping cream 2 tablespoons powdered sugar French Toast 75g Baileys Original Irish Cream 75g whipping cream 1/2 teaspoon vanilla extract 2 eggs 2 thick slices of sourdough bread 1 tablespoon butter Method To make the Whipped Topping Place 15g Baileys Irish Cream, 125g whipping cream, and powdered sugar in a bowl. Whisk with a hand electric mixer at high speed until the mixture forms soft peaks. Cover bowl with plastic wrap and refrigerate. To make the Custard Whisk together 75g Baileys Original Irish Cream, 75g whipping cream, vanilla extract, and eggs in a shallow dish. Melt the butter in a frying pan at medium-low heat. While waiting for butter to melt, dip each side of the bread in the Baileys mixture until completely soaked, about 5-10 minutes per side, depending on thickness. Fry the bread on medium-high heat for 2 to 3 minutes on each side, or until golden brown. Top the bread with a dollop of Baileys whipped cream. Enjoy!
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Passion Sunday 17 March 2024 Passion Sunday (Black Sunday, Care Sunday, Carling Sunday, Judica Sunday, Quiet Sunday, Silent Sunday) Christians use the word "passion" to describe the suffering endured by Jesus during the last few days of his life, especially the Crucifixion. This usage harks back to the origins of the word. Although we associate the English word passion with strong emotion, it in fact comes from the Latin passio, which means "suffering." In past times the fifth Sunday in Lent was known as Passion Sunday. Christians use the word "passion" to describe the suffering endured by Jesus during the last few days of his life, especially the Crucifixion. This name came from one of the Bible readings assigned to that day in Roman Catholic churches, which compared the animal sacrifices made by ancient Jewish priests with Jesus' sacrifice of his own life. This reading reminded the congregation of Jesus' sacrificial death, to be commemorated the following week on Good Friday. Indeed, Passion Sunday inaugurated a special season within Lent known as Passiontide. During Passiontide, the last two weeks of Lent, church services turned towards the consideration of Jesus' last days on earth. Throughout the first four weeks of Lent clergy members exhorted worshipers to reflect on their own relationship with God. By contrast, during Passiontide church services encouraged the faithful to meditate on the Passion story. Several Passiontide customs marked this change of direction. The Gloria, a hymn proclaiming God's glory, was omitted from worship services during Passiontide. This omission symbolized the fact that during his last days on earth Jesus was not glorified by those he sought to teach, but rather tormented and abandoned. A custom known as veiling also helped to set the mood of Passiontide. Veils, or lengths of cloth, were cast over crucifixes, sculptures, and religious images in churches. These veils were purple, in keeping with the system of liturgical colors that governs the hue of priests' robes and church decorations throughout the year in Roman Catholic churches. Purple represents repentance in this system of church color symbolism. Some evidence suggests, however, that before the sixteenth century red, a color associated with martyrdom, may have served as the liturgical color of Passiontide. Some writers believe that the practice of veiling evolved from the last line of the Gospel reading assigned to the fifth Sunday in Lent. Gospel readings come from the section of the Christian Bible that tells the story of Jesus' life. The Gospel reading assigned to this Sunday declares that after a dispute with religious authorities Jesus left the temple and hid himself (John 8:59). Some writers suggest that the custom of veiling provided a visual representation of Jesus'disappearance. Crucifixes were unveiled on Good Friday, sculptures and other religious images during the late-night Easter Vigil on Holy Saturday. The customs associated with Passion Sunday inspired a number of folk names for the observance. In northern England Passion Sunday was called "Carling Sunday" from the custom of consuming carlings, or parched peas, on that day. In past times innkeepers often provided free carlings to their customers on Passion Sunday and housewives fried carlings in butter at home. The name "Care Sunday" may also have evolved from this practice, which died out in the twentieth century. Others suspect the name Care Sunday refers to cares, or sorrows, of Jesus, which are commemorated during Passiontide. The Germans called the day "Black Sunday " in reference to the custom of veiling religious images. In Slavic countries the fifth Sunday in Lent was known as "Silent Sunday" or "Quiet Sunday." Others called the day "Judica Sunday" in reference to the first line of the opening prayer, or introit, assigned to that Sunday's mass (for more on the Roman Catholic religious service known as the mass, see also Eucharist). In Latin it read Judica me, Deus, which means, "Judge me, God." Passion Sunday and Passiontide were observed by Roman Catholics, Anglicans, and others who followed the church calendar rooted in Roman Catholic tradition. Orthodox and other Eastern Christians did not share this observance. In 1969 the Roman Catholic Church discontinued the celebration of Passion Sunday and Passiontide. Church officials changed the Bible readings assigned to the fifth Sunday in Lent and shifted the consideration of Christ's passion to Holy Week. Holy Week begins on the sixth Sunday in Lent, known to many as Palm Sunday. Although the name Palm Sunday is still widely used, Roman Catholic officials now prefer to call the sixth Sunday in Lent "Passion Sunday." Mothering Sunday, 10th March Mothering Sunday was originally a day celebrating mother churches in the U.K., Ireland, and several other places. Its genesis can be traced to the middle ages, and it is usually held every year on the fourth Sunday of Lent, which is the period that Christians engage in their yearly fast. Set in the middle of the fasting period, Christians from every corner of the country on that Sunday would make a journey to their mother churches; that is, the church where they had received the sacrament of baptism, the main church or cathedral of the area, to worship. The pilgrimage became known as ‘going-a-mothering.’ The tradition continued and gained popularity in the 16th century in the U.K, becoming a holiday event. Domestic servants and apprentices all over the country who had left their families for a long period of time would be given a day off to make a pilgrimage to their mother churches and visit their loved ones, making Mothering Sunday a much-anticipated event. Mothering Sunday in the U.K. is tied to several Christian religious occurrences and beliefs. It is a day to honour the Virgin Mary, Mother of Jesus, and also to remember the story of Jesus in the bible where he fed 5,000 and granted them a break from fasting. But over time, the event began to become less popular as the fabrics of society underwent different changes. In 1908, Anna Jarvis began efforts to establish Mother’s Day in the U.S. as a day to celebrate mothers after her mother’s death. This sparked the drive by Constance Penswick Smith who created the Mothering Sunday Movement in a bid to rekindle their heritage. Mothering Sunday and Mother’s Day are now used interchangeably in recent times, but Mothering Sunday still holds in the U.K. during the period of Lent. To Help you in the future - Mothering Sunday`s in future Years
2023 March 19 Sunday 2024 March 10 Sunday 2025 March 30 Sunday 2026 March 15 Sunday Ramadan Starts Sunday 10th March-Ends Tuesday 9th April The Islamic calendar follows the phases of the moon, commonly known as the lunar cycle. As a result, the Holy month of Ramadan falls approximately 10 days earlier each year in the Gregorian calendar. The Ramadan start date for 2023 is expected to begin on Wednesday 22 March, following the sighting of the moon over Mecca. Lasting for 30 days, Ramadan will end on Friday 21 April, with the celebratory days of Eid al-Fitr starting on Saturday 22 April or Sunday 23 April. Ramadan, Arabic Ramaḍān, in Islam, the ninth month of the Muslim calendar and the holy month of fasting. It begins and ends with the appearance of the crescent moon. Because the Muslim calendar year is shorter than the Gregorian calendar year, Ramadan begins 10–12 days earlier each year, allowing it to fall in every season throughout a 33-year cycle. Islamic tradition states that it was during Ramadan, on the “Night of Power” (Laylat al-Qadr)—commemorated on one of the last 10 nights of Ramadan, usually the 27th night—that God revealed to the Prophet Muhammad the Qurʾān, Islam’s holy book, “as a guidance for the people.” For Muslims, Ramadan is a period of introspection, communal prayer (ṣalāt) in the mosque, and reading of the Qurʾān. God forgives the past sins of those who observe the holy month with fasting, prayer, and faithful intention. Ramadan, however, is less a period of atonement than it is a time for Muslims to practice self-restraint, in keeping with ṣawm (Arabic: “to refrain”), one of the pillars of Islam (the five basic tenets of the Muslim religion). Although ṣawm is most commonly understood as the obligation to fast during Ramadan, it is more broadly interpreted as the obligation to refrain between dawn and dusk from food, drink, sexual activity, and all forms of immoral behaviour, including impure or unkind thoughts. Thus, false words or bad deeds or intentions are as destructive of a fast as is eating or drinking. After the sunset prayer, Muslims gather in their homes or mosques to break their fast with a meal called ifṭār that is often shared with friends and extended family. The ifṭār usually begins with dates, as was the custom of Muhammad, or apricots and water or sweetened milk. There are additional prayers offered at night called the tawarīḥ prayers, preferably performed in congregation at the mosque. During these prayers, the entire Qurʾān may be recited over the course of the month of Ramadan. To accommodate such acts of worship in the evening, work hours are adjusted during the day and sometimes reduced in some Muslim-majority countries. The Qurʾān indicates that eating and drinking are permissible only until the “white thread of light becomes distinguishable from the dark thread of night at dawn.” Thus, Muslims in some communities sound drums or ring bells in the predawn hours to remind others that it is time for the meal before dawn, called the suḥūr. Ṣawm can be invalidated by eating or drinking at the wrong time, but the lost day can be made up with an extra day of fasting. For anyone who becomes ill during the month or for whom travel is required, extra fasting days may be substituted after Ramadan ends. Volunteering, performing righteous works, or feeding the poor can be substituted for fasting if necessary. Able-bodied adults and older children fast during the daylight hours from dawn to dusk. Pregnant or nursing women, children, the old, the weak, travelers on long journeys, and the mentally ill are all exempt from the requirement of fasting. The end of the Ramadan fast is celebrated as Eid al-Fitr, the “Feast of Fast-Breaking,” which is one of the two major religious holidays of the Muslim calendar (the other, Eid al-Adha, marks the end of the hajj, the pilgrimage to Mecca that all Muslims are expected to perform at least once in their lives if they are financially and physically able). In some communities Eid al-Fitr is quite elaborate: children wear new clothes, women dress in white, special pastries are baked, gifts are exchanged, the graves of relatives are visited, and people gather for family meals and to pray in mosques. The Period of Lent, 14 February to 28 March Lent is a Christian annual period that starts on Ash Wednesday lasting for 40 days (not Including Sundays) representing the 40 days Jesus spent fasting in the wilderness. This 40 day period for Christians is a time to reflect, fast, and give penance in preparation for the resurrection of Christ Easter Sunday. Lent for Christians starts on Ash Wednesday and ends on either the evening of Maundy Thursday or on sundown of Holy Saturday (day before Easter Sunday). However the practices of Lent do not end until sundown on Holy Saturday for all Christian denominations. So it is 44 days from Ash Wednesday to Maundy Thursday and another two days with Good Friday and Holy Saturday added to give a total of 46 days for Lent. But Sundays are excluded from fasting during Lent and with 6 Sundays removed from the count we get lent being a 40 day liturgical period. Lent is 40 days of mini sacrifices to prepare for a time of mourning to acknowledge the day that Jesus died. In other words, Christians choose to make a sacrifice of their own to honor that Jesus made the ultimate sacrifice for them. The 40 days represents the amount of time Jesus spent in the desert, fasting and preparing for his ministry. “On Fridays [during] Lent, Roman Catholics skip meat. That is call abstinence. That is why fish Fridays are popular,” he explains. Luxuries like dessert or alcohol are commonly given up for Lent, or Christians may perform acts of kindness through volunteer work throughout the Lenten season. Each year, the Lenten season is determined by the liturgical observance of Easter Sunday, which is a moving Christian holiday. The date can't be fixed, since Easter always occurs on the first Sunday after the Paschal full moon, which is the first full moon on or after the spring equinox. From there, Western and Eastern churches differ a bit. In Western Christian churches, Lent begins on Ash Wednesday (the 7th Wednesday before Easter) and ends on Holy Saturday (the day before Easter). Eastern churches begin Lent on the Monday of the 7th week before Easter and end on the Friday nine days preceding Easter. This year, Easter falls on Sunday, April 9, 2023. For Western churches, that means Lent will begin on Wednesday, February 22, 2023 a.k.a. Ash Wednesday. On that day, priests gather ashes from the previous year's Palm Sunday and rub them on congregants' foreheads while citing Genesis 3:19: "...For you are dust, and to dust you shall return." For Western churches, Lent ends on Thursday, April 6, 2023, with an evening Easter Vigil mass on Holy Saturday. However, the last week of Lent is celebrated a bit differently with Holy Week, kicking off with Palm Sunday on Sunday, April 2, 2023. Holy Week also includes Holy Wednesday (which acknowledges Judas’ plan to deceive Jesus), Maundy Thursday (which commemorates Jesus's last supper), and Good Friday (which is when Christians recall the crucification of their savior). The final day of Holy Week, of course, is Easter, when believers acknowledge that Jesus rose from his tomb. Lent spans for 40 days, from Ash Wednesday through Holy Saturday, which always occurs the day before Easter Sunday. However, since the holiday doesn't include Sundays, Lent is technically 46 days long. Since the earliest origins of the Church, there's evidence of a period of a Lenten preparation before Easter, according to Catholic Education Resource Center. It all began after Jesus' baptism in the Jordan River, which Matthew 3:13-17 says marked his messianic mission, and he headed to the desert for 40 days. 40 days is a significant number in Jewish-Christian traditions, representing the duration of the Great Flood in the Bible scripture Genesis, Moses's time spent in the wilderness before receiving the Ten Commandments, and the days Hebrews spent in the desert before reaching the Promised Land. During Jesus' 40-day fasting period in the desert, Christians believe he overcame temptations from Satan and a series of tests, which gave him the power to carry out his mission of preaching, healing, and saving humanity from sin once he returned. There's also historical evidence that "our forefathers" — also known as Jesus' apostles — fasted for 40 days, 24 hours a day, before Easter. In fact, a letter written to Pope St. Victor I from St. Irenaeus in 203 A.D. mentioned the act of fasting for "40 hours" or "40 days, seven hours a day." It was not until 325 C.E. that Lent was formalized during the First Council of Nicaea. Strict fasting laws allowed for one meal a day, so long as no meat, wine, oil, or dairy products were involved. However, aside from on Ash Wednesday and Good Friday, the strict fasting laws of Roman Catholics were renounced during World War II. Today, Christians around the world still take the 40 days preceding Easter to fast and prepare for the celebration of Jesus' resurrection on Easter Sunday. However, how people fast often differs based on what branch of Christianity they follow. Eastern Orthodox Christians tend to be stricter with their practices, as they continue to avoid wine, oil, and dairy products during the entire Lenten period (as well as during other fasting periods). For Western Christians, only Ash Wednesday and Good Friday are full fast days, although some give up meat every Friday. As for what you should pick to sacrifice during lent, it’s truly up to you. Consider things that are very specific, measurable, achievable, realistic, and timely Besides fasting, some Christians give up luxuries or perform an act of good each day during Lent. Some things they may avoid include, Animal products, Social media, Watching TV, Alcohol, Ordering take-out food, etc, etc Of course, you can also use Lent to bolster your New Year`s resolutions which may be on the wain by this time 91 Essonne is a department in the region of Ile-de-France, named after the Essonne River. Situated to the south of Paris, this is an attractive amalgam of an urban, dynamic north with a green and tranquil south with its well-preserved, traditional small towns such as Morigny-Champigny, Méréville, Étampes, Dourdan, Evry, Sainte-Genevieve-des-Bois, Corbeil-Essonnes and more rural Vigneux-sur-Seine. With its 45000 ha of woodlands, Essonne is an important source of wood. The main agricultural crops produced in Essonne include cereals, oilseeds, beets, protein crops and potatoes. Cereals are the most cultivated food in Essonne and represent 67% of all agricultural production. Oilseed rape crops are second to cereals. Essonne is the leading producer of watercress in France and has the last artisanal producer of peppermint in Milly-la-Forêt. Saffron from Gâtinais, oils, flours, artisanal pasta, vegetable terrines are also part of the local fabrications. There are also many poultry farmers (chickens, geese, turkeys, rabbits), pig farmers and lamb farms. In addition foie gras is produced in Essonne. Goat and cattle breeders also offer quality dairy products: raw milk, cheese, cheese, butter. Due to the influence of the Paris conglomeration, as well as the local cuisine there is an abundance of national and international foods. Menthe de Milly is mainly used to concoct drinks syrups, infusions, liqueurs, fruit juices. Miel de Gatinais (honey).Delicious on its own or spread on a slice of buttered bread, and is ideal for sweetening tea, blending into yoghurt, baking gingerbread or making sweet-and-sour dishes. Haricot Chevrier d’Arpajon is a green flageolet representing three quarters of the national production of shelled beans. Soufflé au Fromage Cheese soufflé is a classic, but is very complicated to make in regards to technique. The success depends especially on the cooking time and oven temperature.There are also varieties of delicious sweet versions, with lemon or chocolate. Cooking Time; 20mins, Total Time; 60 mins, serves 6 Ingredients 100 g freshly grated Parmigiano-Reggiano cheese 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 300 ml heavy cream 4 large eggs, separated 3 large egg whites 3 tablespoons dry sherry 200 g Gruyère cheese, shredded (2 packed cups) 2 tablespoons sour cream 1 1/4 teaspoons salt 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon cream of tartar Method Preheat the oven to 190C (fan 170C) 375°F. Butter a 1.5l soufflé dish and coat it with 2 tablespoons of the Parmigiano. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 50g of Parmigiano. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain. Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away. Suggested Pairing Fresh, white peach–inflected Pinot Grigio. Mind Reader 1 - Ask someone to think of a number between 1 and 10
2 - Then multiply it by 5 3 - Then add 7 4 - Then multiply by 2 5 - Then add any other number between 1 and 10 6 - And finally subtract 3 7 - Ask them to to give the final number. Explanation in algebra I`m afraid Let step 1 = x Then step 2 = 5x And step 3 = 5x + 7 Making step 4 = 2 x (5x + 7) = 10x + 14 Add any number y (say) between 1 and 10 to step 4 Giving 10x + 14 + y Then ask them to subtract 3 Giving 10x + 11 + y So, if the final answer is, say, 73, you then do a simple equation:- Subtract 11 from both sides of the equation giving:- 10x + y = 62 That is, 10 times "what" + "what" gives 62? So the first number must be 6 (step 1) and the other number (step 5) must be 2 Saint David`s Day, 1st March Saint David's Day or the Feast of Saint David, is the feast day of Saint David, the patron saint of Wales, and falls on 1 March, the date of Saint David's death in 589 AD. The feast has been regularly celebrated since the canonisation of David in the 12th century, by Pope Callixtus II, although it is not a public holiday in the UK, with some unofficially celebrating the day. Traditional festivities include wearing daffodils and leeks, recognised symbols of Wales. An increasing number of cities and towns across Wales including Cardiff, Swansea and Aberystwyth also put on parades throughout the day. Children in Wales take part in school concerts or eisteddfodau, with recitation and singing being the main activities. Formerly, schoolchildren were given a half-day holiday. Officially this custom does not continue, although the practice can vary between schools. The younger girls sometimes wear traditional Welsh costumes to school. This costume consists of a long woollen skirt, apron, white blouse, woollen shawl and a Welsh hat. Also, various Welsh Regiments of the British Army use aspects of Saint David's cross, Saint David himself, or songs of Saint David in their formalities during the celebrations. Many Welsh people wear one or both of the National symbols of Wales to celebrate St. David: the daffodil (a generic Welsh symbol) or the leek (Saint David's personal symbol) on this day. The leek arises from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy (some historical accounts indicate Saxon invading forces), dressed in similar fashion, by wearing leeks. The flag of Saint David often plays a central role in the celebrations and can be seen flying throughout Wales. Popular dishes traditionally eaten on Saint David's Day include cawl (soup), bara brith tea loaf, Welsh Cakes, Welsh lamb and Welsh rarebit. Bara Brith Tea Loaf A traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter Preparation Time:15 mins; Cooking Time:1 hr and 25 mins, Plus overnight soaking Cuts into 10 slices Ingredients 300g mixed fruit 200g light muscovado sugar zest 1 orange 250ml hot black tea 350g self-raising flour 2 tsp mixed spice 1 large egg, beaten 50g soft butter, plus extra for greasing and to serve (optional) Method Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight. Heat oven to 160C(140C fan)gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like. Welsh Rarebit Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives Preparation Time:10 mins. Cooking Time:20 min Serves 2 Ingredients 120ml brown ale 25g unsalted butter 25g plain flour 140g mature cheddar, coarsely grated 1 heaped tsp English mustard powder 1 tbsp Worcestershire sauce 1 tbsp chopped chives 2 large slices sourdough bread Method In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately. Saint Davids Day, 1st March Saint David's Day or the Feast of Saint David, is the feast day of Saint David, the patron saint of Wales, and falls on 1 March, the date of Saint David's death in 589 AD. The feast has been regularly celebrated since the canonisation of David in the 12th century, by Pope Callixtus II, although it is not a public holiday in the UK, with some unofficially celebrating the day. Traditional festivities include wearing daffodils and leeks, recognised symbols of Wales. An increasing number of cities and towns across Wales including Cardiff, Swansea and Aberystwyth also put on parades throughout the day. Children in Wales take part in school concerts or eisteddfodau, with recitation and singing being the main activities. Formerly, schoolchildren were given a half-day holiday. Officially this custom does not continue, although the practice can vary between schools. The younger girls sometimes wear traditional Welsh costumes to school. This costume consists of a long woollen skirt, apron, white blouse, woollen shawl and a Welsh hat. Also, various Welsh Regiments of the British Army use aspects of Saint David's cross, Saint David himself, or songs of Saint David in their formalities during the celebrations. Many Welsh people wear one or both of the National symbols of Wales to celebrate St. David: the daffodil (a generic Welsh symbol) or the leek (Saint David's personal symbol) on this day. The leek arises from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy (some historical accounts indicate Saxon invading forces), dressed in similar fashion, by wearing leeks. The flag of Saint David often plays a central role in the celebrations and can be seen flying throughout Wales. Popular dishes traditionally eaten on Saint David's Day include cawl (soup), bara brith tea loaf, Welsh Cakes, Welsh lamb and Welsh rarebit. Bara Brith Tea Loaf A traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter Preparation Time:15 mins; Cooking Time:1 hr and 25 mins, Plus overnight soaking Cuts into 10 slices Ingredients 300g mixed fruit 200g light muscovado sugar zest 1 orange 250ml hot black tea 350g self-raising flour 2 tsp mixed spice 1 large egg, beaten 50g soft butter, plus extra for greasing and to serve (optional) Method Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight. Heat oven to 160C(140C fan)gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like. Welsh Rarebit Indulge in a slice of bubbling, golden-brown, cheesy Welsh rarebit for a satisfying lunch. Serve piping hot from the grill with plenty of chopped chives Preparation Time:10 mins. Cooking Time:20 min Serves 2 Ingredients 120ml brown ale 25g unsalted butter 25g plain flour 140g mature cheddar, coarsely grated 1 heaped tsp English mustard powder 1 tbsp Worcestershire sauce 1 tbsp chopped chives 2 large slices sourdough bread Method In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcestershire and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately. 90 Territoire de Belfort is located in east France and has a common border with Switzerland and is very close of Germany. It belongs to Franche Comté and its prefecture is Belfort. The landscapes were shaped by diverse geographical and historical influences. To the south and the Jura mountains chalky plateaux are to be found with plenty of lakes and rivers. To the north are the Vosges Massif preceded by sandstone hills. It has a strong industrial tradition. Croûte aux Champignons is a mushroom recipe that reveals all the flavour of an ingredient that can take so many forms. As well as mushrooms, it generally consists of shallots, butter, flour, white wine, raw crème fraiche, pepper and salt. Ballon Shoulder of Lamb is boned and stuffed with blueberries, then oven-baked. It's a festive dish that is found on the menus of the greatest restaurants in Belfort. It is greatly appreciated for its originality and sweet and savoury flavour. Galette Comtoise is an interesting variation on the famous frangipane king cake. This one typically consists of choux pastry flavoured with orange blossom. Salad Comtoise is traditionally made of green salad, smoked ham or lardons, Montbéliard or Morteau sausage, fried potatoes, comté, tomatoes, walnuts, shredded red cabbage, croutons and vinaigrette! Always served with a glass of Jura wine. Belflore is a delicious cake comprising a bed of raspberries topped with almond meringue, sprinkled with hazelnuts and enjoyed with a glass of champagne or a cup of coffee. Croutes aux Champignons Ready in 25mins, Serves: 4 Ingredients 60 ml onion, chopped 30 ml butter 450 g wild mushroom, sliced (chanterelles, cepes, or whatever you like) salt pepper 200 ml dry white wine 125 g cream 4 slices bread, a hearty country bread is best 60 ml grated parmesan cheese Method Preheat grill. Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates. Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened. Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese. Place the toasts under the grill just until the top starts to brown. Serve immediately. Galette Comtoise Made from choux pastry flavoUred with orange blossom, it has a pretty soufflé flan texture. Hurry up and taste it, I’m sure it will please the whole family! If like me, you are a real gourmand, why not try the Bounty Coconut Chocolate Galette des Rois Recipe or the Quick Almond Lemon Galette des Rois Recipe.Difficulty levelEasy Preparation time; 20 mins, Cooking time; 30 mins, Serves 6 persons Ingredients
In a saucepan, pour the milk, butter and sugar Bring the mixture to a boil until the butter is completely melted Pour in the flour all at once and whisk vigorously off the heat The choux pastry is formed by quickly stirring the preparation While stirring with a spatula, return the mixture to the heat for 2 minutes Mix continuously so that the dough does not stick. Remove from the heat, add the orange blossom and the eggs one after the other, mixing between each egg. Pour the choux pastry into a baking mold previously buttered with a sheet of baking paper In a small bowl, pour an egg yolk with a pinch of salt, whisk with a fork Dip the fork in the egg then make stripes on the cake Using a brush, brown the choux pastry with the remaining egg yolk. Bake at 180° for 30 minutes Let cool before unmolding Invert the pancake onto a rack to unmold it, then onto a plate to serve For decoration, place 2 strips of baking paper on the cake and with a tea ball and icing sugar, make a decorative strip. 89 Yonne is the first taste of the countryside when you leave Paris. Yonne occupies the north-western part of Burgundy, and includes many of the most important highlights of the region. The town of Auxerre is the capital of the department.The landscape of the Yonne is one of hedgerows and small fields, of vineyards and forests, and small scale agriculture on the undulating landscape. There are numerous rivers and small lakes that enhance the landscape and also provide opportunities for swimming, fishing etc. In the northwest the undulating lowlands of the Paris Basin give way progressively to plateaus of Jurassic origin that stretch in a broad arc from the Nivernais Plateau in the west to the Langres Plateau in the east. They surround the crystalline uplands of Monan and Charolais. These different upland areas are cut by a series of depressions and river valleys that form an important watershed; the Loire and Seine rivers flow northward to the Atlantic Ocean, whereas the Saône has its outlet in the Rhône and ultimately the Mediterranean. Agriculture is varied. Beef cattle are raised in the upland areas in Nièvre and the western part of Saône-et-Loire, noted for the Charolais breed. Dairy cattle are raised in the east. Large-scale cereal farming is practiced in Yonne and the northern portion of Côte-d’Or. Along the lower slopes of the Côte-d`Or are the vineyards of Beaune and Nuits producing Clos-Vougeot, Gevrey-Chambertin, Nuits-Saint-Georges, and Pommard. The Yonne valley also produces fine wines, especially Chablis. Auxerre is classified and the town bears the "Ville d’Art et d’histoire" (Town of Art and History) label. On your exploration of this town, you can expect to see the magnificent half-timbered houses, churches and other remarkable buildings. The river Yonne also flows through Auxerre, and the riverbanks are perfect places to relax and try water sports. Joigny is surrounded by the Côte Saint-Jacques vineyard and is a town full of gourmet delights. Don't miss a tasting of the great wines and some delicious dishes at the restaurant bearing the same name. This establishment is run by chef with two Michelin stars, Jean-Michel Lorain. You can expect some exquisite cuisine! The art-de-vivre of Joigny can also be experienced in the superb historic centre and on a walk alongside the river Yonne. Sens is another urban treasure of the Yonne. Gothic-style cathedral (the 1st of many in France!), medieval houses, manors, you're likely to get a stiff neck from admiring all these superb places. If your legs need a break from all the walking, go and relax at the Parc du Moulin à Tan: a remarkable garden with animals, arboretum, greenhouses and even two rivers. Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk left to mature for 6 weeks and regularly washed with brine and Marc de Bourgogne brandy. Its flavour is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic. Enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or with Belgian beer or white wine. Dôme de Vézelay is made from raw goat's milk. Underneath its natural rind, the texture is fine, mellow, soft, and creamy and the flavours are subtle at first, with a spicy aftertaste. Pairs well with Dôme de Vézelay with fig jam, honey, and fruity, aromatic white wines such as Meursault or Chablis. Gougères are tiny, hollow pastry puffs made from choux dough and cheese, most commonly grated Comté, Emmentaler, or Gruyère. Can be served cold or at room temperature as an accompaniment to champagne or wine. Morvan Ham is a cured ham with a golden rind, cut into dark pink slices, salted by hand, flavoured with spices and condiments and cured in a drying room for several months. Chablisienne Ham consists of slices of superior ham and a sauce made of Chablis wine, shallots, tarragon, tomato concentrate, crème fraiche and a little flour. Once prepared, the sauce is served piping hot on the ham slices. It's all served with spinach, rice, fresh pasta or potatoes, with a glass of premier cru Chablis wine. Chablis Andouillette is a handmade sausage encased in pig intestine up to three metres long It has a tender texture with a spicy flavour and is enjoyed grilled, fried, with mustard or Chablis. It can also be an aperitif time, when sliced and served with chilled Chablis. Burgundy Snail, also known as gros blanc has a cream-coloured shell .and light-coloured flesh both tender and firm. After being cooked in a court-bouillon, the snails are returned to their shells, which are then filled with a mixture of butter, garlic and parsley, then baked for a few minutes, just long enough for the butter to simmer. Escargots à la Bourguignonne The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavour. Preparation Time 25 min, Total Time; 30 min, Serves 4 Ingredients 1 small garlic clove Pinch of table salt 125g unsalted butter, softened 10ml teaspoons finely minced shallot 1 tablespoon finely chopped fresh flat-leaf parsley Large pinch of black pepper 1 tablespoon dry white wine 12 to 16 snails Accompaniment: French bread Special Equipment 12 to 16 sterilized escargot shells Escargot serving dishes Method Put oven rack in middle position and preheat oven to 230C (fan 210C) 450°F. Using a heavy knife, mince and mash garlic to a paste with a pinch of table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff one snail into each shell and top snails with remaining butter. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. N.B. The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter. The amount of garlic depends on taste Jambon Persilleé Parsley ham is a Burgundian recipe that is generally served at Easter time since the 14th century. To make it, you can use different parts of the pig, such as the ham, pig's trotters or shoulder (the blade). It is a dish that can be served as a starter accompanied by a salad or as an appetizer cut into squares. Preparation; 30 mins, Cooking; 1 hour 45 minutes, Serves 6 Ingredients 1kg Smoked palette 1 Foot Pork 1l Water1 500ml White wine 1 Onion 2 Cloves of garlic Garnish 1 bouquet Parsley Method In a casserole dish, pour the water and the wine. Add the bouquet garni as well as the meat. Close the pressure cooker then cook for 1h30 after the pressure cooker whistles. In the meantime, chop the parsley and garlic. Once the meat is well cooked, remove the pork trotter and the bouquet garni. Drain the meat and filter the water by pouring it into a container. This is the broth. Shred the meat using a fork. Line the bottom of a terrine with the parsley, cover with a layer of meat, then more parsley. Repeat the operation until the ingredients are used up. Pour the broth over the meat and place in the refrigerator for 24 hours. Tips To make the terrine even better, prepare it at least 48 hours before serving it. It must be very fresh. You can serve it with bread and pickles. You can add a sheet of gelatin to firm up the texture. Decimillisation Day, 15th February, 1971 Prior to 1971, there were 12 pennies to the shilling and 20 shillings to the pound. There were guineas, half crowns, threepenny bits, sixpences and florins. This old system of currency, known as pounds, shillings and pence or lsd, dated back to Roman times when a pound of silver was divided into 240 pence, or denarius, which is where the ‘d’ in ‘lsd’ comes from. (lsd: librum, solidus, denarius). To prepare the nation for the changeover in currency systems, the Decimal Currency Board (DCB) was set up, running a public information campaign in the two years prior to the switchover on Monday 15 February 1971, also known as Decimal Day. Three years before changeover, new 5p and 10p coins were introduced; these were the same size and worth the same amount as the one and two shilling coins. In 1969 a new 50p coin was introduced to replace the old 10 bob (shilling) note. The banks were closed for four days before changeover to prepare. Currency converters were available for everyone, and prices in the shops were shown in both currencies. This went some way to alleviate the feeling many people had, that shopkeepers might use the conversion from old money to new to increase prices! ‘Decimal Day’ ran without a hitch. Although the elderly generation found it more difficult to adapt to decimalisation, in general the population readily embraced the new currency and the oft-used phrase of the 1970’s “How much is that in old money?” is now more commonly used in reference to metrication. For a short time the old and new currencies operated in unison, whereby people could pay in pounds, shillings and pence and receive new money as change. Originally it was planned that old money would be phased out of circulation over eighteen months, but as it turned out, the old penny, halfpenny and threepenny coins were officially taken out of circulation as early as August It was originally intended that the new unit of currency would be referred to as ‘new pence’ to distinguish it from the old money, but this was quickly adapted to the abbreviation ‘pee’, which we still use today. The term ‘decimal currency’ describes any currency that is based on one basic unit with a sub-unit which is a power of 10, most commonly 100, and comes from the Latin word decem, meaning ten. In comparison to the rest of the world, Britain lagged behind in the decimalisation stakes. Having converted to the ruble (equal to 100 kopecks) in 1704, Russia became the world’s first country to adopt a decimal currency, followed by the 1795 introduction of the franc in the wake of the French Revolution. Whilst Britain and our nearest neighbour Ireland did not convert to decimalisation until 1971, this was not the first time Britain had considered decimalisation. As far back as 1824 Parliament had considered decimalising the British currency. In 1841,the Decimal Association was founded in support of both decimalisation and use of the SI metric system, the international standard for physical measurements which had been adopted by France in the 1790s and has since been widely introduced across the world (although interestingly the metric system has still not been fully implemented in the UK). However despite the introduction of the two shilling silver florin in 1849, worth one-tenth of a pound, and the double florin (a four-shilling piece) in 1887, there was little development towards decimalisation in Britain for nearly a century. It was not until 1961, in the wake of South Africa’s successful move to decimalisation that the British Government introduced the Committee of the Inquiry on Decimal Currency, whose 1963 report resulted in the final agreement to adopt decimalisation on 1 March 1966, with the approval of the Decimal Currency Act in May 1969. Whilst various names for a new unit of currency had been suggested – such as the new pound, the royal or the noble – it was decided that as a reserve currency, the pound sterling was too important to lose. Prior to 1971, there were 12 pennies to the shilling and 20 shillings to the pound. There were guineas, half crowns, threepenny bits, sixpences and florins. This old system of currency, known as pounds, shillings and pence or lsd, dated back to Roman times when a pound of silver was divided into 240 pence, or denarius, which is where the ‘d’ in ‘lsd’ comes from. (lsd: librum, solidus, denarius). To prepare the nation for the changeover in currency systems, the Decimal Currency Board (DCB) was set up, running a public information campaign in the two years prior to the switchover on Monday 15 February 1971, also known as Decimal Day. Three years before changeover, new 5p and 10p coins were introduced; these were the same size and worth the same amount as the one and two shilling coins. In 1969 a new 50p coin was introduced to replace the old 10 bob (shilling) note. The banks were closed for four days before changeover to prepare. Currency converters were available for everyone, and prices in the shops were shown in both currencies. This went some way to alleviate the feeling many people had, that shopkeepers might use the conversion from old money to new to increase prices! ‘Decimal Day’ ran without a hitch. Although the elderly generation found it more difficult to adapt to decimalisation, in general the population readily embraced the new currency and the oft-used phrase of the 1970’s “How much is that in old money?” is now more commonly used in reference to metrication. For a short time the old and new currencies operated in unison, whereby people could pay in pounds, shillings and pence and receive new money as change. Originally it was planned that old money would be phased out of circulation over eighteen months, but as it turned out, the old penny, halfpenny and threepenny coins were officially taken out of circulation as early as August It was originally intended that the new unit of currency would be referred to as ‘new pence’ to distinguish it from the old money, but this was quickly adapted to the abbreviation ‘pee’, which we still use today. The term ‘decimal currency’ describes any currency that is based on one basic unit with a sub-unit which is a power of 10, most commonly 100, and comes from the Latin word decem, meaning ten. In comparison to the rest of the world, Britain lagged behind in the decimalisation stakes. Having converted to the ruble (equal to 100 kopecks) in 1704, Russia became the world’s first country to adopt a decimal currency, followed by the 1795 introduction of the franc in the wake of the French Revolution. Whilst Britain and our nearest neighbour Ireland did not convert to decimalisation until 1971, this was not the first time Britain had considered decimalisation. As far back as 1824 Parliament had considered decimalising the British currency. In 1841,the Decimal Association was founded in support of both decimalisation and use of the SI metric system, the international standard for physical measurements which had been adopted by France in the 1790s and has since been widely introduced across the world (although interestingly the metric system has still not been fully implemented in the UK). However despite the introduction of the two shilling silver florin in 1849, worth one-tenth of a pound, and the double florin (a four-shilling piece) in 1887, there was little development towards decimalisation in Britain for nearly a century. It was not until 1961, in the wake of South Africa’s successful move to decimalisation that the British Government introduced the Committee of the Inquiry on Decimal Currency, whose 1963 report resulted in the final agreement to adopt decimalisation on 1 March 1966, with the approval of the Decimal Currency Act in May 1969. Whilst various names for a new unit of currency had been suggested – such as the new pound, the royal or the noble – it was decided that as a reserve currency, the pound sterling was too important to lose. Prior to 1971, there were 12 pennies to the shilling and 20 shillings to the pound. There were guineas, half crowns, threepenny bits, sixpences and florins. This old system of currency, known as pounds, shillings and pence or lsd, dated back to Roman times when a pound of silver was divided into 240 pence, or denarius, which is where the ‘d’ in ‘lsd’ comes from. (lsd: librum, solidus, denarius). To prepare the nation for the changeover in currency systems, the Decimal Currency Board (DCB) was set up, running a public information campaign in the two years prior to the switchover on Monday 15 February 1971, also known as Decimal Day. Three years before changeover, new 5p and 10p coins were introduced; these were the same size and worth the same amount as the one and two shilling coins. In 1969 a new 50p coin was introduced to replace the old 10 bob (shilling) note. The banks were closed for four days before changeover to prepare. Currency converters were available for everyone, and prices in the shops were shown in both currencies. This went some way to alleviate the feeling many people had, that shopkeepers might use the conversion from old money to new to increase prices! ‘Decimal Day’ ran without a hitch. Although the elderly generation found it more difficult to adapt to decimalisation, in general the population readily embraced the new currency and the oft-used phrase of the 1970’s “How much is that in old money?” is now more commonly used in reference to metrication. For a short time the old and new currencies operated in unison, whereby people could pay in pounds, shillings and pence and receive new money as change. Originally it was planned that old money would be phased out of circulation over eighteen months, but as it turned out, the old penny, halfpenny and threepenny coins were officially taken out of circulation as early as August It was originally intended that the new unit of currency would be referred to as ‘new pence’ to distinguish it from the old money, but this was quickly adapted to the abbreviation ‘pee’, which we still use today. The term ‘decimal currency’ describes any currency that is based on one basic unit with a sub-unit which is a power of 10, most commonly 100, and comes from the Latin word decem, meaning ten. In comparison to the rest of the world, Britain lagged behind in the decimalisation stakes. Having converted to the ruble (equal to 100 kopecks) in 1704, Russia became the world’s first country to adopt a decimal currency, followed by the 1795 introduction of the franc in the wake of the French Revolution. Whilst Britain and our nearest neighbour Ireland did not convert to decimalisation until 1971, this was not the first time Britain had considered decimalisation. As far back as 1824 Parliament had considered decimalising the British currency. In 1841,the Decimal Association was founded in support of both decimalisation and use of the SI metric system, the international standard for physical measurements which had been adopted by France in the 1790s and has since been widely introduced across the world (although interestingly the metric system has still not been fully implemented in the UK). However despite the introduction of the two shilling silver florin in 1849, worth one-tenth of a pound, and the double florin (a four-shilling piece) in 1887, there was little development towards decimalisation in Britain for nearly a century. It was not until 1961, in the wake of South Africa’s successful move to decimalisation that the British Government introduced the Committee of the Inquiry on Decimal Currency, whose 1963 report resulted in the final agreement to adopt decimalisation on 1 March 1966, with the approval of the Decimal Currency Act in May 1969. Whilst various names for a new unit of currency had been suggested – such as the new pound, the royal or the noble – it was decided that as a reserve currency, the pound sterling was too important to lose. Prior to 1971, there were 12 pennies to the shilling and 20 shillings to the pound. There were guineas, half crowns, threepenny bits, sixpences and florins. This old system of currency, known as pounds, shillings and pence or lsd, dated back to Roman times when a pound of silver was divided into 240 pence, or denarius, which is where the ‘d’ in ‘lsd’ comes from. (lsd: librum, solidus, denarius). To prepare the nation for the changeover in currency systems, the Decimal Currency Board (DCB) was set up, running a public information campaign in the two years prior to the switchover on Monday 15 February 1971, also known as Decimal Day. Three years before changeover, new 5p and 10p coins were introduced; these were the same size and worth the same amount as the one and two shilling coins. In 1969 a new 50p coin was introduced to replace the old 10 bob (shilling) note. The banks were closed for four days before changeover to prepare. Currency converters were available for everyone, and prices in the shops were shown in both currencies. This went some way to alleviate the feeling many people had, that shopkeepers might use the conversion from old money to new to increase prices! ‘Decimal Day’ ran without a hitch. Although the elderly generation found it more difficult to adapt to decimalisation, in general the population readily embraced the new currency and the oft-used phrase of the 1970’s “How much is that in old money?” is now more commonly used in reference to metrication. For a short time the old and new currencies operated in unison, whereby people could pay in pounds, shillings and pence and receive new money as change. Originally it was planned that old money would be phased out of circulation over eighteen months, but as it turned out, the old penny, halfpenny and threepenny coins were officially taken out of circulation as early as August It was originally intended that the new unit of currency would be referred to as ‘new pence’ to distinguish it from the old money, but this was quickly adapted to the abbreviation ‘pee’, which we still use today. The term ‘decimal currency’ describes any currency that is based on one basic unit with a sub-unit which is a power of 10, most commonly 100, and comes from the Latin word decem, meaning ten. In comparison to the rest of the world, Britain lagged behind in the decimalisation stakes. Having converted to the ruble (equal to 100 kopecks) in 1704, Russia became the world’s first country to adopt a decimal currency, followed by the 1795 introduction of the franc in the wake of the French Revolution. Whilst Britain and our nearest neighbour Ireland did not convert to decimalisation until 1971, this was not the first time Britain had considered decimalisation. As far back as 1824 Parliament had considered decimalising the British currency. In 1841,the Decimal Association was founded in support of both decimalisation and use of the SI metric system, the international standard for physical measurements which had been adopted by France in the 1790s and has since been widely introduced across the world (although interestingly the metric system has still not been fully implemented in the UK). However despite the introduction of the two shilling silver florin in 1849, worth one-tenth of a pound, and the double florin (a four-shilling piece) in 1887, there was little development towards decimalisation in Britain for nearly a century. It was not until 1961, in the wake of South Africa’s successful move to decimalisation that the British Government introduced the Committee of the Inquiry on Decimal Currency, whose 1963 report resulted in the final agreement to adopt decimalisation on 1 March 1966, with the approval of the Decimal Currency Act in May 1969. Whilst various names for a new unit of currency had been suggested – such as the new pound, the royal or the noble – it was decided that as a reserve currency, the pound sterling was too important to lose. Conversion Table - Pre-Decimal to Decimal Coins
There are now only two countries in the world who officially continue to use non-decimal currencies. Mauritania still employs the ouguiya, which is equal to five khoums and Madagascans use the ariary, which is equal to five iraimbilanja. However, in reality the khoum and iraimbilanja sub units are so small in value that they are no longer used and the rest of the world’s currencies are either decimal, or use no sub units. Whilst many of our closest neighbours have succumbed to the simplicity of the Euro since its induction on 1 January 2002, for now at least the majority of Britons remain faithful to the pound sterling. Whether this is down to a sense of identity or the more altruistic suspicion that goods prices will rise dramatically (or a combination of the two!), whatever the viewpoint it is agreed that there is still a great deal of debate over any change to British currency. As with decimalisation then, perhaps in two hundred years time we will have decided our European counterparts are on to something. A History of Pre-Decimal Coins Although decimalisation occurred nearly 50 years ago, the names of the old pre-decimalisation coins can be seen and heard everywhere: in old works of literature, nursery rhymes, idioms, songs and proverbs. They may have been demonetised but they’re still very much a part of British culture. In this chapter, we look at individual pre-decimal coins and explain what they looked like, what they were worth, their composition, nicknames and explain any common expressions or idioms associated with them. How much do you know about pre-1971 coins? Let’s explain the old system of pound sterling Pre-decimal currency was calculated as follows: 12 pennies = 1 shilling 20 shillings = £1 240 pennies = £1 Prices would be written in pounds, shillings and pennies. For example, an item which cost 9 shillings and 4 pennies would be marked 9/4 in the shops (or could be written 9s 4d). The ‘s’ stood for the Latin word ‘solidus’ and the ‘d’ represented the Latin word ‘denarius’. Being based on multiples of 12, British schoolchildren growing up before decimalisation would be drilled on the 12 times tables – how much more convenient and easier the decimal system is! The Coins of the Pre-Decimal Pound Sterling Before we consider the pre-decimal coins individually, let’s look at the names of the coins and their values. Farthing = ¼ d Half penny = ½ d Penny = 1d Threepence = 3d Sixpence = 6d Shilling = 1/- Florin = 2/- Half Crown = 2/6 Crown = 5/- Larger denominations were issued as banknotes. The Farthing From: Early 17th century To: 1960 (although production stopped in 1956) Pre-Decimal Appearance: small round coin, smooth edge with a wren on the reverse. With 4 farthings to an old penny, these coins were always the smallest and were always made of base metals. Initially, tin or copper and then bronze, farthings were discontinued since inflation meant that not much could be purchased with them. Nowadays we still use the expression “He hasn’t got two farthings to rub together” to describe someone is very poor. Do you remember the nursery rhyme. Oranges and Lemons’ Said the bells of Saint Clements You owe me five farthings, Said the bells of St. Martin’s. When will you pay me? Said the bells of Old Bailey When I grow rich Said the bells of Shoreditch When will that be? Said the Bells of Stepny I do not know Said the great bell of Bow He owed just over 1d and the bells of Shoreditch promised to pay “When I grow rich. Half Penny From: Early-Mid 17th century To: 1969 Pre-Decimal Appearance: small circular coin with smooth edge with the Golden Hind on the reverse. Made of copper during the reign of Charles I, half pennies were later made of bronze and were discontinued before decimalisation because their face value was less than their scrap value. .Half pennies have been immortalised in the idiom ‘spoil the ship for a ha’p’orth of tar’. In other words, the ‘ha’p’orth’ is a contraction of ‘half penny’s worth’ and the idiom means to ruin a job by being stingy about the details. Or how about the Christmas chant. Christmas is coming The Geese are getting fat Please put a penny in the old man`s hat If you haven’t got a penny, A ha’penny will do; If you haven’t got a ha’penny, Then God bless you! Penny From: Late 18th century (but from 8th century as silver pennies) To: 1971 (decimal coins were deliberately called pence to distinguish between them) Pre-Decimal Appearance: Large round coin with smooth edges and Britannia on the reverse. Copper (later bronze) pennies began to be minted during a period when there was a lack of precious metals like silver and so coins had to be made from alternative base metals. To reflect its importance at the time, the large size of the original penny (1860) remained unchanged right up to decimalisation. The difference in size between the penny and other copper coins meant that when the first bicycles were invented with an extra large front wheel, they were nicknamed ‘penny farthings’. There are many expressions using the penny: ‘penny for your thoughts’, something or someone is ‘ten a penny’ (i.e. very common, nothing special) or children asking ‘Penny for the guy’ before November 5th. Can you imagine what they’d say if you actually gave them one pence. Threepence ThreeFrom: 1944 (dates back to 16th century as a silver coin) To: 1971 Pre-Decimal Appearance: Plain 12-sided coin with a crowned portcullis and chains on the reverse. Although originally made of sterling silver up to 1920, the threepence was minted from nickel brass after 1944. Often called a ‘thrupny bit’ or ‘thrupence’ in spoken English, these coins were often put in Christmas puddings to be found by the luckiest person at the table. The silver threepence was often called a ‘joey’ but whether you used this nickname would have depended on what part of Great Britain you came from. Sixpence From: 16th century (as silver coin) To: 1980 Pre-Decimal Appearance: Small silver-coloured coin with floral designs on reverse representing flora of the Four Nations (a rose, thistle, shamrock or leek). After 1947, sixpences were made of cupro-nickel rather than silver. Sixpences have always had the reputation for bringing good luck. In some parts of Britain brides would put a sixpence in their shoe or people would put the coin in the cork from a wine or champagne bottle. Sometimes they were used in Christmas puddings instead of threepences. Their nickname was a ‘tanner’; it’s believed this dates back to the early 1800s and comes from the Romany gypsy word ‘tawno’ (meaning ‘small one’). There were many references to sixpences in songs, etc. including the nursery rhyme ‘Sing a song of sixpence’. A sixpence also used to be called a ‘bender’, probably because it’s high silver content meant it was easy to break in half. They were often given as love tokens for this reason and there are traditional stories where the man returns from a long sea voyage and is only recognised because the two halves of the broken sixpence match. From this slang word we get the expression ‘going on a bender’ because sixpence was enough to get completely drunk. You might be surprised to learn that they weren’t demonetised until 1980. In the decimal coinage, they were only worth 2½ pence and were rarely seen. The Royal Mint has said very few were returned after demonetisation so it’s possible people kept them as souvenirs. It might be worth checking your old drawers or your attics for any sixpences you may still have. Shilling From: 1947 (although from 15th century as a silver coin called a testoon) To: 1990 Pre-Decimal Appearance: Round silver-coloured coin with milled edges and with the Coat of Arms of England/Scotland on the reverse. Made of cupro-nickel after 1947, the shilling was worth 12d and was more commonly known as a ‘bob’. It isn’t sure where the word ‘bob’ came from although one explanation is that it comes from the word ‘bawbee’. This was a slang word for a ½ penny from the 16th century derived from the French ‘bas billion’ (debased copper money). Another theory is that bob comes from the name of a 16th century Master of the (Royal) Mint, Laird Sillabawby Other numismatists believe that the word bob refers to the changes rung on church bells. This is because the word shilling originally came from the Old German word ‘skell’, which means ‘to ring’. In the 18th century a ‘bobstick’ referred to a shilling’s worth of gin while in the next century ‘bob a nob’ referred to the price of a meal (per head). There are also many contemporary expressions using both shilling and bob. If someone looks disappointed, you could say “You look as if you’ve lost a shilling and found a penny”. ‘Taking the King’s shilling’ means ‘to enrol in the army’ and it comes from the days when army recruiters would frequent pubs, buy men beer and drop a shilling in their glass without them seeing. The fact that they accepted the drink was evidence they agreed to sign up. There are also many regional variations of expressions meaning ‘mad/crazy’ such as ‘a few bob short of a pound’ or ‘tuppence (= two pence) short of a bob’. When decimalisation came in, the 5-pence coin was deliberately made the same size as the shilling to make it easier for the public to familiarise themselves with the new decimal coins. For that reason, the shilling remained legal tender until 1990 when 5-pence coins were made smaller. Florin (Two Shillings) From: 1947 (although from 1848 as a silver coin) To: 1992 Pre-Decimal Appearance: round silver-coloured coin with milled edges and crown flanked by a thistle and shamrock on the reverse. Also known as ‘two-bob’ or two shillings (2/-), the florin was the first decimal coin since they were worth a 1/10 of a pound. The name ‘florin’ came from the name of an early 14th century Florentine coin called a ‘floren’ (flower) because the original Victorian coin had the picture of a lily on the back. Originally made from sterling silver, they were minted in cupro-nickel after 1947. Florins were a concession to the growing calls for decimalisation in 19th century Britain although they were quite unpopular at the start. Instead of having the inscription ‘Victoria Dei Gratia Regina’ (Victoria, by the grace of God, Queen’), they simply read ‘Victoria Regina’. Clergymen denounced them from their pulpits calling them the ‘godless florin’. The new 10-pence coin was minted the same size as the florin in 1971 to help the public recognise it and so it remained legal tender until 10-pence coins were reduced in size. Half Crown From: 1947 ( although from early 16th century as a silver coin) To: 1969 Pre-Decimal Appearance: a round silver-coloured coin with a milled edge and a crowned royal shield on the reverse. Like other silver-coloured coins, half-crowns were originally made from sterling silver. In 1920, the silver content was reduced to 50% and the remainder was manganese. This meant all the silver coins minted in Britain 1920-47 tarnished quickly because of their composition. Crown From: 1947 (although there was a gold crown in the early 16th century) To: Present day Appearance: Crowns have commemorative designs on them. The original crown was minted during the reign of Henry VIII and called the ‘Crown of the Double Rose’. It was changed from a gold to a silver coin in the 1660s. From 1971 to 1981 crowns kept their old value of 5 shillings (or 25 pence) but in 1981 they were given a new face value of £5. Crowns are still recognised as legal tender. However, as commemorative coins, their value lies more in the fact that they’re minted in celebration of an important event in British history and so are never used for purchases since shops wouldn’t accept them. Soveregn The first sovereign was first minted in 1489 and showed Henry VII on the throne with the Royal Coat of Arms, shield and the Tudor rose on the reverse. Worth 20 shillings, it was the original £1 pound coin although the fact that it was made of gold shows you its purchasing power. Successive monarchs continued the tradition and Elizabeth I added a half sovereign. When James I ascended to the throne from Scotland (where he was known as James VI) he preferred the symbolism of calling the sovereign a ‘unite’. The Coinage Reform of 1816 saw the re-issue of both the sovereign and the half sovereign (or 10 shillings). However, production of both coins was stopped during the 1st World War. Both gold sovereigns and half sovereigns are still issued today by the Royal Mint but only as commemorative coins. Guinea Supposedly given its name because its gold was minted from Guinea in Africa, the guinea was originally issued in 1663 with a value of 20 shillings (later 21) and for a time took the place of the gold sovereign. Guineas worth half a guinea, two guineas and five guineas followed a few years later. The value of the guinea was allowed to fluctuate according to the price of gold so at one point in the late 17th century, it reached a high of 30 shillings. A 1/3rd of a guinea coin followed in 1797 but it never became popular. Even though the guinea was replaced by the sovereign in 1817, there was incredible loyalty to the guinea so that until 1971 auction houses would still quote prices in guineas even though there was no longer an equivalent coin. As a result, the guinea was traditionally represented as £1,1s and the shilling would be given as a tip or service charge. It also gave rise to the definition of an English gentleman – someone who pays his tradesmen in pounds but his tailor in guineas. Groat The name of the groat comes from the Middle English/Dutch word ‘groot’ meaning ‘great’. It was given this nickname because it was so much larger than the penny. The groat was a silver four-penny coin (or 1/3rd of a shilling), which was first minted in 1279. In 1344 a half groat was also issued. The groat continued to be used up to 1855 although the last minting of the groat was for use in the British West Indies (1888) and had a crowned number 4 or a picture of Britannia on the reverse. The groat was also nicknamed a ‘joey’. It took its name from Joseph Hume, a 19th century MP, who argued to retain the groat since it was the price of a standard hansom cab fare in London. The problem being that if cab drivers were given a sixpence, they’d pretend not to have change so they could keep the 2d as a tip. The groat is still remembered in many traditional songs and nursery rhymes. Riddle me, riddle me ree, A little man in a tree; A stick in his hand, A stone in his throat If you’ll tell me this riddle, I’ll give you a groat. Answer to the riddle? A cherry More interestingly, the groat is making something of a comeback. It’s been used as the currency in a number of books of fantasy as well as computer role-playing games. Perhaps because it sounds suitably ancient but not so well-known as other coins like the shilling or sovereign. Ash Wednesday, 14th February Ash Wednesday, in the Christian church, the first day of Lent, occurring six and a half weeks before Easter (between February 4 and March 11, depending on the date of Easter). Ash Wednesday is a solemn reminder of human mortality and the need for reconciliation with God and marks the beginning of the penitential Lenten season. It is commonly observed with ashes and fasting. In the early Christian church, the length of the Lenten celebration varied, but eventually it began 6 weeks (42 days) before Easter. This provided only 36 days of fasting (excluding Sundays). In the 7th century, 4 days were added before the first Sunday in Lent in order to establish 40 fasting days, in imitation of Jesus Christ’s fast in the desert. It was the practice in Rome for penitents and grievous sinners to begin their period of public penance on the first day of Lent in preparation for their restoration to the sacrament of the Eucharist. They were sprinkled with ashes, dressed in sackcloth, and obliged to remain apart until they were reconciled with the Christian community on Maundy Thursday, the Thursday before Easter. When these practices fell into disuse (8th–10th century), the beginning of the penitential season of Lent was symbolized by placing ashes on the heads of the entire congregation. In the modern Roman Catholic Church, the ashes obtained by burning the palms used on the previous Palm Sunday are applied in the shape of a cross on the forehead of each worshipper on Ash Wednesday. Together with Good Friday (which marks the crucifixion of Jesus before Easter), Ash Wednesday is an obligatory day of fasting and abstinence, where only one full meal and no meat are to be consumed. Although Ash Wednesday is not a holy day of obligation, it is traditionally one of the most heavily attended non-Sunday masses of the liturgical year. Worship services are also held on Ash Wednesday in Anglican, Lutheran, and some other Protestant churches. Eastern Orthodox churches begin Lent on a Monday and therefore do not observe Ash Wednesday. Valentines Day, 14th February Valentine’s Day, also called St. Valentine’s Day, when lovers express their affection with greetings and gifts. The festival, which celebrated the coming of spring, included fertility rites and the pairing off of women with men by lottery.Valentine’s Day did not come to be celebrated as a day of romance until about the 14th century. Although there were several Christian martyrs named Valentine, the day may have taken its name from a priest who was martyred about 270 CE by the emperor Claudius II Gothicus. According to legend, the priest signed a letter “from your Valentine” to his jailer’s daughter, whom he had befriended and, by some accounts, healed from blindness. Other accounts hold that it was St. Valentine of Terni, a bishop, for whom the holiday was named, though it is possible the two saints were actually one person. Another common legend states that St. Valentine defied the emperor’s orders and secretly married couples to spare the husbands from war. It is for this reason that his feast day is associated with love. Formal messages, or valentines, appeared in the 1500s, and by the late 1700s commercially printed cards were being used. Valentines commonly depict Cupid, the Roman god of love, along with hearts, traditionally the seat of emotion. Because it was thought that the avian mating season begins in mid-February, birds also became a symbol of the day. Traditional gifts include chocolates and flowers, particularly red roses, a symbol of beauty and love. The day is popular in the United States, Britain, Canada, and Australia, and it is also celebrated in other countries, including Argentina, France, Mexico, and South Korea. In the Philippines it is the most common wedding anniversary, and mass weddings of hundreds of couples are not uncommon on that date. The holiday has expanded to expressions of affection among relatives and friends. Many schoolchildren exchange valentines with one another on this day. The St. Valentine’s Day Massacre The Saint Valentine's Day Massacre was the murder of seven members and associates of Chicago's North Side Gang that occurred on Saint Valentine's Day 1929. The men were gathered at a Lincoln Park, Chicago garage on the morning of February 14, 1929. They were lined up against a wall and shot by four unknown assailants, two of whom were disguised as police officers. The murders resulted from the competition for control of organized crime in the city during Prohibition between the largely Irish North Siders, headed by George "Bugs" Moran, and their largely Italian Chicago Outfit rivals led by Al Capone The perpetrators have never been conclusively identified, but former members of the Egan's Rats gang working for Capone are suspected of involvement; others have said that members of the Chicago Police Department who allegedly wanted revenge for the killing of a police officer's son played a part. The Massacre At 10:30 in the morning on Saint Valentine's Day, Thursday, February 14, 1929, seven men were murdered at the garage at 2122 North Clark Street in the Lincoln Park neighbourhood of Chicago's North Side. They were shot by four men using weapons that included two Thompson submachine guns. Two of the shooters were wearing police uniforms, while the others wore suits, ties, overcoats, and hats. Witnesses saw the men in police uniforms leading the other men at gunpoint out of the garage. The victims included five members of George "Bugs" Moran's North Side Gang: his second in command and brother-in-law Albert Kachellek, Adam Heyer, the gang's bookkeeper and business manager. Albert Weinshank, who managed several cleaning and dyeing operations for Moran, gang enforcers Frank Gusenberg and Peter Gusenberg and two associates, Reinhardt H. Schwimmer, a former optician turned gambler and John May, an occasional mechanic for the Moran gang. Chicago police officers arrived at the scene to find that victim Frank Gusenberg was still alive, despite having sustained 14 bullet wounds. He was taken to the hospital, where doctors stabilized him for a short time and police tried to question him. When the police asked him who did it, he reportedly replied, "I won't talk, For God's sake get me to a hospital." He died three hours later.[4] The massacre was an attempt to eliminate Bugs Moran, head of the North Side Gang. Al Capone, who was at his Florida home at the time, was widely assumed to have been responsible for ordering the massacre The impetus for the plan may have been the North Side Gang's hijacking of some expensive whisky being illegally smuggled by Capone's gang from Canada via the Detroit River. Several factors contributed to the timing of the plan to kill Moran. Moran and Capone had been vying for control of the lucrative Chicago bootlegging trade. Moran had also been muscling in on a Capone-run dog track in the Chicago suburbs, and he had taken over several saloons that were run by Capone, insisting that they were in his territory The plan was to lure Moran to the SMC Cartage warehouse on North Clark Street on February 14, 1929, to kill him and perhaps two or three of his lieutenants. It is usually assumed that the North Siders were lured to the garage with the promise of a stolen, cut-rate shipment of whiskey, supplied by Detroit's Purple Gang, which was associated with Capone. The Gusenberg brothers were supposed to drive two empty trucks to Detroit that day to pick up two loads of stolen Canadian whisky. All of the victims were dressed in their best clothes, with the exception of John May, as was customary for the North Siders and other gangsters at the time. Most of the Moran gang arrived at the warehouse by approximately 10:30 a.m., but Moran was not there, having left his Parkway Hotel apartment late. He and fellow gang member Ted Newberry were approaching the rear of the warehouse from a side street when they saw a police car nearing the building. They immediately turned and retraced their steps, going to a nearby coffee shop. They encountered gang member Henry Gusenberg on the street and warned him, so he too turned back. North Side Gang member Willie Marks also spotted the police car on his way to the garage and ducked into a doorway and jotted down the license number before leaving the neighborhood. Capone's lookouts likely mistook one of Moran's men, probably Albert Weinshank, who was the same height and build, for Moran himself. The physical similarity between the two men was enhanced by their dress that morning; both happened to be wearing the same colour overcoats and hats. Witnesses outside the garage saw a Cadillac sedan pull up to a stop in front of the garage. Four men emerged and walked inside, two of them dressed in police uniform. The two fake police officers carried shotguns and entered the rear portion of the garage, where they found members of Moran's gang and associates Reinhart Schwimmer and John May, who was fixing one of the trucks. The fake policemen then ordered the men to line up against the wall, then signaled to the pair in civilian clothes who had accompanied them. Two of the killers opened fire with Thompson sub-machine guns, one with a 20-round box magazine and the other a 50-round drum. They were thorough, spraying their victims left and right, even continuing to fire after all seven had hit the floor. Two shotgun blasts afterward all but obliterated the faces of John May and James Clark, according to the coroner's report. To give the appearance that everything was under control, the men in street clothes came out with their hands up, prodded by the two uniformed policemen. Inside the garage, the only survivors in the warehouse were May's dog "Highball" and Frank Gusenberg, despite 14 bullet wounds. He was still conscious, but he died three hours later, refusing to identify the killers. Shrove Tuesday, 13th February Pancake Day Shrove Tuesday, the day immediately preceding Ash Wednesday (the beginning of Lent in Western churches). It occurs between February 2 and March 9, depending on the date of Easter. Shrove, derived from shrive, refers to the confession of sins as a preparation for Lent, a usual practice in Europe in the Middle Ages. Although the day is sometimes still used for self-examination and introspection, Shrove Tuesday eventually acquired the character of a carnival or festival in many places and is often celebrated with parades. As the final day before the austerity of the Lenten fast, Shrove Tuesday also has many customs pertaining to food. Pancakes are traditional in a number of European countries because eggs, sugar, and fat, commonly forbidden during the Lenten fast, are used up so they will not go to waste; the day is known as Pancake Day or Pancake Tuesday in Ireland and in many Commonwealth countries. Similarly rich pre-Lenten treats, sweet pa̡czki are traditional in Poland, and king cake is an iconic part of Mardi Gras (“Fat Tuesday”) in New Orleans. Perfect Pancakes Recipe Preparation Time:5 mins, Cooking Time:25 mins, Serves 8 An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings Ingredients 100g plain flour 2 eggs 300ml semi-skimmed milk 1 tbsp sunflower oil or vegetable, plus extra for frying Pinch salt Method Put 100g plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat. Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn. Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead. Tips Reheating Pancakes To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C (fan 160C/) gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min. Sweet and Savoury Onion, Cheese & Bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot. Tropical Fruit & Ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt. How to Flip a Pancake Cook the pancake on one side – it's cooked when it comes away from the pan when you give it a shake. Tip the pancake to the edge of the pan and three, two, one… flip. Remember to apply the same action as you would use when making a stir-fry with a wok – it’s just about employing a confident flick of the wrist. Cook it on the other side and flip again if you like. To sweep under the carpet
Belayer sous le tapis Se débrasser d`un problème en faisant semblant de l`avoir résolu ou Mettre la poussière sous la tapis 88 Vosges is named after the Vosges mountain range, separating the Lorraine region from Alsace and Franche-Comté. It borders the departments of Meurthe-et-Moselle, Bas-Rhin, Haut-Rhin, Territoire de Belfort, Haute-Saône, Haute-Marne, and Meuse. The Vosges department is well known for its rugged landscapes, thermal springs and mineral water. It is where the world-famous waters of Vittel come from. The Vosges department is also famous for Joan of Arc, who was born in the tiny village of Domrémy, now called Domrémy-la-Pucelle, after Joan of Arc's nickname la pucelle d'Orléans (the maid of Orléans). Much of Lorraine is forested and hilly. The Vosges Mountains rise along the region’s historic border with Alsace on the east, giving way to the hilly Lorraine Plateau to the west. The Meuse River traverses the region from south-southwest to north-northwest. Other important rivers include the Meurthe, Moselle, and Saône. The Aisne River gathers its headwaters north of Bar-le-Duc and is fed by the Aire River, which flows below the eastern escarpment of the Argonne hills. A continental climate prevails, with warm summers and winters that are cold and severe, especially at the higher elevations. Agriculture is dominated by beef and dairy cattle raising. Cereals are also cultivated (particularly wheat and barley), and rapeseed has become an increasingly important crop. Viticulture is largely limited to the area around Toul. Madeleines are slightly browned and crispy on the outside while remaining soft and tender on the inside. They have many flavours, such as chocolate, vanilla, rose, honey, lavender, and orange while classic madeleines are flavoured with almonds or lemon and served with a dusting of powdered sugar. Quiche Lorraine consists of a shortcrust base that is filled with bacon, eggs, cream, nutmeg, salt and pepper. It is usually served as an appetizer, with a green salad on the side and consumed either at room temperature or warm, Pâté Lorrain consists of marinated meat wrapped in puff pastry. Traditionallly, the meat should be a mixture of pork and veal, although rabbit or chicken are often used. The meat is sliced and marinated in a mixture of wine, thyme, parsley, bay leaves, marjoram, oregano, rosemary, chervil, tarragon, lovage, savoury, sage, bay leaf, fennel. and shallots and enclosed in puff pastry. Serve this warm or chilled, with salad on the side. Tourte Lorraine is similar to pâté Lorrain but with cream and egg custard added to the filling of Tourte Lorraine. Best enjoyed warm with a side of green salad and paired with a chilled glass of wine. Tête de veau consists of a calf’s head, boiled for until tender. The tongue and brain are also boiled separately with spices and all served together in thick slices potatoes and carrots, and a drizzling of ravigote sauce. Tarte aux Mirabelles is made with shortcrust pastry or pâte brisée and juicy mirabelle plums on a bed of pastry, cream or creamy custards. Before baking, the tart is sprinkled with powdered sugar or mirabelle brandy and caramelized under a grill. Potée Lorraine combines meat, potatoes, and vegetables. Traditionally, pork shoulder or pork knuckles are used cooked whole, then cut from the bone. The meat is cooked until tender when cabbage, carrots, turnips, and leeks and sausage are added. Macarons de Nancy are usually served warm Glace Plombièrs is an ice cream with candied fruit that is ideally macerated in high-quality kirsch, Brioche Tressée de Metz is a sweet bread prepared with buttery brioche dough shaped in a large, twisted braid. Tourte Lorraine Preparation Time; 30mins, Cooking Time; 1hour, Serves 6 Ingredients 2 rolls of ready - made puff pastry 300g lean pork 300g lean veal 2 egg yolks + 1 whole egg 30 cl heavy cream salt , pepper nutmeg For the pickle: 50 cl very dry white wine two shallots , minced thyme and bay leaf pepper Method Prepare the marinade in a salad bowl with all the ingredients. Incorporate the meat cut into small 2 cm cubes, pepper (do not salt). Cover with cling film and refrigerate for at least 24 hours. Preheat the oven to 180°C (fan160C) gas mark 6. Roll out first roll of puff pastry and cut in a circle to fit your baking tray Line the mould with the circular puff pastry. Add the drained and salted meat after removing the shallots, taking care to pack it well in the bottom. Cut the second circle of dough so that it is smaller than the first. Place it on top and fold the edges, sealing them with water. Cut a small round of 3 cm in the centre of the pie, reinforce it with a piece of pastry glued with water. Beat the whole egg and brush the surface of the pie with it. Place a rolled baking paper in the central hole (chimney). Leave to cook in the oven for 40 minutes. Meanwhile, prepare the "migaine" (typical Lorraine term), that is to say, beat the egg yolks with the cream, salt, pepper and add a pinch of nutmeg. To finish Remove the pie from the oven and pour the "migaine" into the pie through the chimney. Rock the dish well in all directions so that it is evenly distributed. Put back in the oven at 150°C (fan130C) (thermostat 5) for 20 minutes. Glace Plombièrs The Plumbières ice cream is a vanilla egg ice cream with candied fruit macerated in Kirch, a cherry alcohol. For 3/4 litre of ice cream (7 to 9 scoops) Ingredients 30 cl of whole milk 20 cl of liquid cream 75 g of sugar 4 egg yolks 1 vanilla pod kirch 130 g of candied fruit (choose the mixture of candied fruit that inspires you the most!) Method Coarsely chop the candied fruit with a large knife to obtain small cubes. Put them in a bowl and cover with kirch. Film and reserve in the refrigerator. Put the milk and cream in a saucepan. Cut the vanilla pod in half lengthwise. Scrape the seeds with the tip of a knife and put everything (pod + seeds) in the pan. Heat gently and turn off the heat as soon as it starts boiling. Leave to infuse for fifteen minutes. Meanwhile, put the egg yolks and sugar in a bowl. Whisk until the mixture turns white and frothy. While straining to remove the vanilla pod, pour the milk/cream mixture over the whipped yolks. Mix well with the whisk. Return the mixture to the saucepan and heat slowly, while stirring, so that the mixture thickens slightly. It must coat the spoon. Put everything back in the bowl and let cool. Reserve overnight in the refrigerator. Put the preparation to churn in an ice cream maker. Drain the candied fruit. Add them to the ice cream maker when the ice starts to set. Burns Supper 25th January Ceremony and Recipes Piping in the Haggis Everyone stands as the haggis is brought in. Haggis is a meat dish but in recent decades, a vegetarian alternative is often available. It is usually brought in by the cook on a large dish, generally while a piper leads the way to the host's table, playing "A Man's A Man for A' That", "Robbie Burns Medley" or "The Star O' Robbie. The haggis is put down on the table and the host, or perhaps a guest, then recites the "Address to a Haggis". Addressing the Haggis Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o' a grace As lang's my airm. The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o' need, While thro' your pores the dews distil Like amber bead. His knife see rustic Labour dicht, An' cut you up wi' ready slicht, Trenching your gushing entrails bricht, Like ony ditch; And then, O what a glorious sicht, Warm-reekin, rich! Then, horn for horn, they stretch an' strive: Deil tak the hindmaist! on they drive, Till a' their weel-swall'd kytes belyve, Are bent like drums; Then auld Guidman, maist like to rive, "Bethankit" hums. Is there that o're his French ragout Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect scunner, Looks down wi' sneering, scornfu' view On sic a dinner? Poor devil! see him ower his trash, As feckless as a wither'd rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro' bloody flood or field to dash, O how unfit! But mark the Rustic, haggis fed, The trembling earth resounds his tread. Clap in his wallie nieve a blade, He'll mak it whistle; An' legs an' arms, an' heads will sned, Like taps o' thristle. Ye Pow'rs wha mak mankind your care, And dish them out their bill o' fare, Auld Scotland wants nae skinkin ware That jaups in luggies; But, if ye wish her gratefu' prayer, Gie her a haggis! At the line His knife see rustic Labour dicht, the speaker normally draws and sharpens a knife. At the line An' cut you up wi' ready slicht, he plunges it into the haggis and cuts it open from end to end. When done properly, the "ceremony" is a highlight of the evening. At the end of the poem, a whisky toast will be proposed to the haggis, and the company will sit down to the meal. The haggis is traditionally served with mashed potatoes (tatties) and mashed swede turnip (neeps). Cullen Skink Soup Preparation time; less than 30 mins, Cooking time; 30 mins to 1 hour, Serves 4 Ingredients For the Stock
Method For the stock Heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. For the Soup Heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. To Prepare the Haggis Preparation and Cooking Time; 4 hours 40 minutes, Makes approx. 6 haggises Ingredients 1 ox bung (the cecum, large intestine or anal area of an ox or bovine). 1.4kg lamb's pluck, (heart, lungs and liver) 500g of beef, or lamb trimmings or stewing steak 200g of suet 500g of oatmeal, (coarse) Seasoning 2 tbsp of black pepper, ground 1 nutmeg, finely grated 4 tbsp of coriander seeds 4 tbsp of fine sea salt Method Rinse the whole pluck in cold water. Trim off any large pieces of fat and cut away the windpipe Place in a good sized pot and cover with cold water. The lungs float, so keep submerged with a plate or a lid. Bring to the boil and skim the surface regularly. Gently simmer for 2 hours Lift the meat from the pot with tongs or a slotted spoon, and rinse in cold water to remove any scum. Place into a bowl and leave to cool Strain cooking liquid through a fine sieve and put back on the stove to reduce until you have roughly 500–1l of stock. Leave to cool Whilst the stock reduces, finely dice the cooked heart and lungs. Grate the liver using the coarse side of the grater. Finely dice the trimmings. Mix together in a large bowl, along with the suet, oatmeal and spices Measure how much stock remains from cooking the pluck, and make up to 1l with cold water. When cool, add to the haggis mixture To check the seasoning, pan fry a tablespoon of the mixture for 2–3 minutes and taste. Add any extra salt, pepper or spice if needed Spoon the haggis mixture into the soaked, rinsed ox bung. Be aware the filling swells as it cooks, so pack quite loosely, and keep a little bung at each end When the haggis is the size required, expel any extra air, pinch, tie with string and cut with scissors Tie the new end of the bung, and continue stuffing. Freeze any spare haggises Before cooking, pierce the haggis several times with a needle. Place in a pan of cold water, and bring to the boil. Simmer for 1.5–2 hours. When ready, the internal temperature should read at least 74°C Serve with mashed potatoes and swede (neeps and tatties) To Prepare the Neaps and Tatties Preparation time; less than 30 mins, Cooking time; 10 to 30 mins, Serves 6–8 Ingredients For the Tatties
To Make the Tatties Cook the potatoes in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander and allow to cool for 5 minutes to get a little fluffy on the outside. Mash the potatoes using a ricer. Heat the milk and cream in a saucepan until just simmering, then add to the mash with the butter. Season and mix until you have a smooth, creamy mash. To Make the Neeps Cook the swede in a saucepan of salted boiling water for about 12–15 minutes until the chunks are soft and tender. Drain in a colander. Add the butter and mash until smooth. Season with salt and pepper. To Make the Sauce Toast the pepper in a dry frying pan and set aside. Melt the butter and oil in the pan and add the shallots. Fry until fragrant and soft, but not browned. Pour in the whisky, turn up the heat and simmer for a second. Add the beef stock, then the cream. Bring to a boil, then reduce the heat and simmer for around 10 minutes or until reduced by about half. Stir in the cracked pepper. Serve the haggis, neeps and tatties with the whisky sauce on the side. Haggis pairs best with a wide variety of red wines such as a Northern Rhone Syrah, Beaujolais Cru, Australian Shiraz, Ribera del Duero and Zinfandel. Peppery and smoky red wines complement the crumbly meat dish, while fruity red wines contrast the savoury flavours. Clootie Dumpling This rich fruit clootie dumpling is a classic Scottish steamed pudding, serve with clotted cream and a dram of whisky. Preparation time; 30 mins to 1 hour, Cooking time; over 2 hours, Serves 8 Ingredients 225g plain flour, plus 25g for sprinkling
Sift the flour, bicarbonate of soda, spices and salt into a bowl and stir in the sugar, suet, dried fruits, and the grated carrot or apple. Mix the black treacle with the egg and some of the buttermilk and mix into the dry ingredients to give a soft mixture with a cake-like dropping consistency. Dip a large piece of muslin, an old pillowcase, a pudding cloth or a clean tea towel into boiling water, remove it and squeeze out the excess water. Lay it out on a surface and sprinkle a 30cm circle in the centre with the 25g of flour and the 1 tbsp of caster sugar. Spoon pudding mixture on top and tie securely with string, leaving a little room for the pudding to expand. Rest a large heatproof trivet or container in the base of a large pan so that the pudding is not in direct contact with the heat. Place the pudding on the trivet/container, knotted side up. Pour in enough water almost to cover the pudding, cover with a tight-fitting lid and simmer gently for 3-4 hours. Take a peek every now and then and then to check the water level and top it up if necessary. Preheat the oven to 180C (160C Fan) Gas 4. Lift the pudding out of the pan and dip it briefly in a bowl of cold water (to ensure that the outside of the pudding does not stick to an ovenproof serving plate). Then remove remove the cloth and place the pudding on an ovenproof dish/plate. Slide it into the oven and leave it for 15 minutes until the outside of the pudding has dried off. Serve in chunky wedges with scoops of clotted cream and perhaps a small glass of whisky. Burns Night 25th January The Poems of Rabbie Burns Robert Burns (1759 – 1796), also known as the Bard of Ayrshire and the Ploughman Poet, is widely regarded as the national poet of Scotland. He is the most widely read Scottish poet and is celebrated not only in his country but around the world. Burns was one of the leaders of Romanticism and he had a major influence on the movement. Romantic writers emphasized on emotion and individualism; as well as glorification of all the past and of nature. Burns remains a cultural icon in Scotland and in 2009, he was voted as the greatest Scot by the Scottish public in a vote run by Scottish television channel STV. Here are the 10 most famous poems and songs by Robert Burns including Scots Wha Hae, which served as an unofficial national anthem of Scotland for many years; A Red, Red Rose, among the best known love poems; and Auld Lang Syne, which is widely sung in the western world on at the stroke of midnight on New Year.
Traditional Whisky for a Burns Night Supper Following coffee, the guests raise toasts to the memory of Burns, often accompanied by recitals of his poems. Traditionally the evening ended when a male guest gave an “Address to the Lassies,” ostensibly this was to thank and toast the women present for preparing the meal, but was often used as an opportunity for the speaker to give his views on women. That toast was followed by a “Toast to the Laddies,” an opportunity for a female guest to give her views on men and to respond to any of the specific points raised by the previous speaker. The evening would end with additional recitations of Burns’ poems and songs culminating in a group singing of Auld Lange Syne. The term ‘whisky’ derives originally from the Gaelic ‘uisge beatha’, or ‘usquebaugh’, meaning ‘water of life’. Gaelic is that branch of Celtic spoken in the Highlands of Scotland. When was Scotch Whisky first distilled? Whisky has been distilled in Scotland for hundreds of years. There is some evidence to show that the art of distilling could have been brought to the country by Christian missionary monks, but it has never been proved that Highland farmers did not themselves discover how to distil spirits from their surplus barley. When King James IV was in Inverness during September 1506, his Treasurer’s Accounts had entries for the 15th and 17th of the month respectively: ‘For aqua vite to the King. . .’ and ‘For ane flacat of aqua vite to the King. . .’. lt is probable that the aquavitae in this case was spirit for drinking. The earliest reference to a distillery in the Acts of the Scottish Parliament appears to be in 1690, when mention is made of the famous Ferintosh distillery owned by Duncan Forbes of Culloden. There is also a reference to distilling in a private house in the parish of Gamrie in Banffshire in 1614. This occurs in the Register of the Privy Council, where a man accused of the crime of breaking into a private house, combined with assault, was said to have knocked over some ‘aquavitie’. An unpublished letter of February 1622, written by Sir Duncan Campbell of Glenorchy to the Earl of Mar, reported that certain officers sent to Glenorchy by the King had been given the best entertainment that the season and the country allowed. It stated: ‘For they wantit not wine nor aquavite.’ This ‘aquavite’ was no doubt locally distilled whisky. Another writer affirms that aquavitae occasionally formed part of the rent paid for Highland farms, at any rate in Perthshire, but no actual date is given for this practice. What Whiskies Should You Drink on Burn’s Night? Consider Aberlour A’bunadh. This whisky isn’t peated but it is bottled at cask strength, usually around 60% ABV, plus or minus, and is matured entirely in a Sherry cask. It’s a style of Scotch whisky that 19th century participants in a Burn’s Supper would find quite familiar. The Macallan Cask Strength expression is also a good choice. It also is Sherry cask matured, and is unpeated. It has been discontinued by the distillery, however, and is difficult to find. The Macallan Rare Cask Black is a slightly peated Macallan. It is Sherry cask matured, and offers the classic Macallan profile with a subtle smoky flavour. The Macallan Black is a throwback to the style of Macallan in the first half of the 20th century. The expression is exclusive to travel retail, so if you have the opportunity look for it in duty free stores. Signatory has a cask strength, Sherry matured Glenlivet. This expression is unpeated. A classic choice is the Glen Scotia Victoriana. This is a slightly peated, cask strength expression, 30% of which is finished in Pedro Ximenez (PX) Sherry casks. PX Sherry is produced from slightly raisinated grapes, and imparts strong flavors of raisin and dried fig. It’s intended to showcase the style of Scotch whisky during Queen Victoria’s reign. Benriach has a cask strength peated expression that is also reminiscent of a historic Speyside whisky style. There is also the Benriach Smoky 12. It’s bottled at 46%, and is finished in a combination of Sherry and Marsala casks. Benromach has a cask strength expression that is slightly peated and, a portion of which, receives maturation in Sherry casks. This is also reminiscent of a classic Speyside whisky style from the late 19th century through the mid-20th century. Other possibilities include the Laphroaig Cask Strength 10 YO, a classic heavily peated Islay whisky that has graced many Burn’s Dinner tables. The Ben Nevis 10 YO cask strength has a similar pedigree. The Glengoyne Cask Strength is another popular choice among lowland Scotch whiskies. Both the Ben Nevis and Glengoyne are slightly peated, and both cask strength expressions get some Sherry cask maturation. If you Prefer Wine to Whisky.. As haggis is peppery, dense, rich and meaty it pairs well with a juicy, fruit-driven red, where the tannins wouldn’t compete too much. Maybe a cru Beaujolais, a fashionable Chilean País or Carignan or a Shiraz-Grenache blend.. Fruit-driven red wines with good acidity are likely to be a better bet than bottles with heavily pronounced tannins, which could overpower the flavours of the dish. Grapes such as: Nebbiolo, Shiraz/Syrah, Cabernet Sauvignon, Grenache/Garnacha, Malbec, Mourvèdre/Monastrell; Viognier, Gewürztraminer, Pinot Gris (Alsace/Baden styles), Chardonnay from hot climates with some oak influence as below. Grapes grown in hotter climates often have riper fruit which add to flavour intensity and texture of the wine; but also the sugar levels in the grapes are generally much higher adding further mouthfeel, so a sign is to look for wines that have perhaps 13.5% or above alcohol by volume. Oak fermentation and/or oak ageing adds flavour and texture too, so clues are sometimes on the label; be aware ‘oaked’ is not generally a style that adds texture, look for the word ‘aged’ to ensure it has seen the inside of an oak cask Burns Night, 25th January Correct Dress If you have never been to a Burns Night gathering before, bear in mind that it is about dressing up and celebrating Scotland. Traditional Scottish attire is a must at any Burns Night celebration - it is one of the events where people get the opportunity to express their cultural identity through the wearing of a Clan or family tartan. If you don't have connections to any of the major Scottish Clans or families, don't worry, you can wear one of the universal tartans, such as the Royal Stewart, Black Watch, Flower of Scotland, Patriot or Caledonia, these designs can be worn and enjoyed by anyone. Formal wear is customary at most organised celebrations. Men, for example, are often encouraged to wear their full kilt outfit. If you don't own a kilt you can still look the part with a classic tartan cummerbund set or tartan waistcoat, even a simple bow tie will add the required touch of tartan. A set of fine Scottish silver cufflinks will add the perfect finishing touch to your Burns night attire. Women can join in the celebrations by wearing the traditional clothing associated with Burns Night. There are all sorts of examples of tartan wear available for ladies, ranging from tartan sashes and brooches to scarves and shawls. Those who really want to make an impression and celebrate their Scottish heritage may even choose to wear serapes (tartan shawls) and stoles, which are a classy addition to any evening outfit. Not to be outdone by the men, women can also wear traditional kilted tartan skirts to celebrate Burns Night in style. Families throughout Scotland often host their own Burns Nicht celebrations, adding their own modern day twists to age-old traditions and often come up with their own unique ways of celebrating. If you're having an informal celebration at home you can take a more relaxed approach to dress, however it's recommended that you include some tartan in your outfit! You could wear a tartan scarf, tie, braces, cufflinks, skirt, or a full Highland Dress outfit, whatever you decide to wear make sure that it's made from an authentic Scottish woven tartan and not a fake copy from the far east or sub continent!! Burns Night 25th January The Traditions The first Burns supper was held in 1801 and in the 200+ years since then new traditions have been added but the sentiment remains the same: to pay tribute to our national poet. BURNS' NIGHT SUPPER The centrepiece of any good Burns' Supper menu is the iconic haggis, or as the bard himself described it, the 'great chieftain o' the puddin'-race'. Traditional accompaniments to the haggis are neeps and tatties or as they are more commonly known - turnip and potatoes. These are normally served mashed. The haggis is already cooked (see Recipe) and just needs some careful re-heating until it is piping hot. You can do this in the oven or the pan and for the less domesticated out there you can even do it in the microwave! A tasty alternative for non-meat eaters is the vegetarian haggis. For a starter, you might consider a home-made Scots broth or cock-a-leekie soup. Finally, to round off your Burns' Supper menu, desert might consist of a traditional Clootie Dumpling or a classic cranachan. WHAT TO DRINK Malt Whisky is the usual choice at Burns' Suppers. Contrary to popular belief, adding a little water to your malt should improve rather than dilute the flavour, although some whisky drinkers may not take kindly to watering down their drams! It is traditional to pour a dram over the haggis but some may prefer not to as it drowns out the taste of the meat and makes it soggy and cold! It's perhaps best to enjoy each independently of the other. If you don't like whisky, then robust red wines make a good accompaniment. White wines don't complement the dish quite so well, but it's whatever takes your fancy. Ales, lager, punch, Scottish fruit wines or soft drinks MUSIC The haggis is traditionally piped in, which could prove difficult if neither you or any of your guests can play the bagpipes! There is no shortage of CDs or downloads of Robert Burns' songs which you can use to dance to later on in the evening's celebrations. A rousing chorus of 'Auld Lang Syne' at the end of the night is a must. Don't forget, Burns' Suppers can be contemporary too, so feel free to play more modern Scottish music. POEMS AND TOASTS Traditional recitals on the evening include the 'Selkirk Grace' and the 'Address to a Haggis'. Other recitals on the evening include a speech commemorating Burns and a toast to the great man, known as the 'Immortal Memory', the 'Address to the Lassies' and of course 'The Reply from the Lassies', which are normally created especially for the evening. SELKIRK GRACE Some hae meat and canna eat, And some wad eat that want it, But we hae meat and we can eat, Sae let the Lord be Thanket! DRESS: TARTAN If you're hosting this event at home then literally anything goes, but it is definitely recommended that you wear at least a little bit of tartan! Whether it be a tartan hat, a tartan tie, or the full kilt get up, it's entirely up to you. If you want to look the part then kilt up! 87 Haute-Vienne belongs to the Massif Central. In the south the Plateau de Millevaches separates the basin of the Loire and Garonne rivers. Farther north are the Blond Mountains, which rise above the Limoges Plateau and the Ambazac Mountains. Important rivers include the Creuse, Dordogne, Corrèze, Vienne, Gartempe, Maulde, and Taurion. Winters are harsh in the higher elevations, but summers are for the most part pleasant and warm. Annual precipitation is high, ranging from 750 to 1,200 mm. Agriculture is dominated by cattle raising. Over one-third of the region is given over to permanent pasture. Even the cultivation of cereals or root crops is intended frequently to provide animal feed. In the northern part of Haute-Vienne, sheep raising is common. Afforestation is widespread and increasing, which has stimulated the timber and timber-related industries. Pâté de Pommes de Terre consists of brioche or puff pastry, to which pork, potatoes, garlic, shallots, parsley, pepper and cream are added. It is served with a green salad.Traditionally served with cider or red wine Limousin Beef production is now the leading agricultural activity in the region. Widely acclaimed for its adaptability, ruggedness, fertility, calving and the quality of its meat. Limousin Mutton and Lamb are fattened for a few months before being consumed for weddings, funerals and other special occasions. Today lamb is a large industry Limousin Pork The cul noir (or black bottomed) pig are raised around St. Yrieix-la-Perche. Traditionally fed potatoes, chestnuts, acorns and roots. Hunting and Fishing The fishing provides trout, carp, perch and crayfish amongst others, with the hunters bagging wild boar, deer, hares and pheasants. Strawberries, Blueberries and Apples The area around Beaulieu-sur-Dordogne, is famous for the guariguettes strawberry The wild blueberry grown in the massive Monédières have gradually been replaced by an American variety, more juicy and sweet. Acid soils rich in humus enable easy cultivation in the areas woodlands. The Limousin Apples are generally hardy Massepains: small oval biscuits made from marzipan Pelauds: small biscuits made with ground almonds, hazelnuts and chocolate Macaroons from Dorat, Canoles: a delicious twisted shortbread made of two interlaced doughs, Châlus crackers, Eymoutiers cènes sold on Palm Sunday, Vacherie Limousine, a sweet in the shape of a cow made from dark, milk or white chocolate filled with praline and raspberries, Burgou: a sweet chestnut Diamant: a small, saffron-flavoured shortbread. Cornue is a brioche in the form of a Y that’s eaten on Palm Sunday. Flognarde The most popular is cherry clafoutis but is called a flognarde when made with other fruit Jams can be made from locally grown pears, plums, raspberries, strawberries, blackcurrants, bilberries and gooseberriesushes and are used in numerous preparations that delight gourmets. A Haute-Vienne Dinner Entree Limousin Apples and Foie Gras Marble Serves 4 Ingredients 4 Limousin apples 250 ml of sweet white wine, Sauternes, Bergerac, Jurançon 4 sheets of gelatin juice of a quarter of an untreated lemon 180 g of goose or duck foie gras semi-cooked or a block freshly ground salt and pepper Method Place the semi-cooked foie gras in the freezer for 30 minutes-it will be easier to cut. In an enamel or stainless steel saucepan warm the wine, add a small amount of salt and pepper. Meanwhile, soak gelatin in cold water and lemon juice then add to wine to dissolve. Peel, de-pip and finely slice the apples, add to the pan, bring to a boil, remove from the heat, cover and let steep for 30 minutes. Line a terrine with a layer of apple jelly, then pieces of foie gras. Repeat until nothing is left ending with a layer of apple jelly. Press down with a fork and store overnight in a refrigerator. Serve with a walnut vinaigrette and chopped Périgord walnuts. Main Course Leg of Lamb Casserole Serves 4 Ingredients: 1 Chump of leg of lamb (approx. 1.4 kg) 1 bulb of pink garlic 1 onion, coarsely diced 1 carrot, cut into quarters along their length 2 barder strips of grease 2 mm thick 100ml vin blanc sec 250ml veal stock 1 sprig of thyme and bay leaf 2 tablespoons olive oil You can also add 2 tomatoes cut into quarters. Method Tie the leg roughly. Salt and pepper both sides. Heat the oil in a casserole. With the heat on high, lay the meat round side down. Leave to colour for 5 minutes. Drizzle with oil. Put the meat on a plate. Place the vegetables (garlic, onion, carrots and tomatoes), salt and fat in the casserole then mix for 1 minute. Add the wine and let evaporate for a short time over high heat. Place the lamb (rounded side up) on top of the vegetables. Add the veal stock, thyme and bay leaf. Cover, place in the oven for 5 to 7 hours at 150C (gas 3). Check occasionally and brush with a spoon. Dessert Clafoutis with cherries Serves 4 Ingredients 600 gm whole cherries 2 large eggs 120g sugar 100g of flour 300ml high fat milk 1 sachet of vanilla sugar salt 25g butter Method Preheat the oven to 180 °. In a bowl, combine the flour, sugar, sachet of vanilla sugar and salt. Make a well, add the beaten eggs then gradually add the milk mixture until the mixture is smooth. Butter a pie pan and in accordance with all the cherries. Cover with the dough and put in the oven for 40 min. While the clafoutis is still warm, powder with sugar or vanilla sugar. Leave to cool a little. Twelfth Night, 5th January What Is Epiphany And When Is Twelfth Night? Epiphany is the day that the three kings (or wise men) visited Jesus in Bethlehem, after following a bright star, and presented their gifts to the baby Jesus of gold (to symbolise his royal birth), frankincense (to represent his divine birth) and myrrh (to recognise his mortality). In some countries Epiphany is a national holiday but not in the UK. All through history it has been a time of fun, feasting and celebration. Epiphany Epiphany or The Feast of the Three Kings is a Christian feast day celebrated each year on the 6 January. The Church of England says Twelfth Night is 12 days after Christmas Day, which means Twelfth Night would fall on 5 January. The word Epiphany comes from the Greek, meaning “manifestation or to reveal”, in this case the manifestation of Christ to the Magi (Three Kings). Twelfth Night However, today we mainly refer to Twelfth Night as the end of Christmas and the day when traditionally the decorations should be taken down for another year. Some people believe that you will have bad luck all year if the decorations are left up beyond Twelfth Night or Epiphany. So Twelfth Night (5 January) is the time to take down your tree and decorations and pack then away in the loft, cellar or garage for another year. How amazing is it that the decorations are a joy to put up but somehow a chore to take down. It was the tradition in medieval times right up to the 19th century to celebrate Christmas for 12 days and so 5 January (Twelfth Night) was just as important a day to celebrate as Christmas Day is to us today. Shakespeare's play Twelfth Night (or What You Will) has an association with feasting and merriment. It is thought that it was performed on Twelfth Night in Tudor times as a fitting end to the Christmas season. The Victorians are believed to have started the tradition of taking down decorations and Christmas trees so that everybody could return to work after the festivities. Epiphany Eve/Candlemas Twelfth Night is also known as Epiphany Eve, which is the end of the traditional Christmas celebrations, but some people do chose to leave them up until Candlemas. Candlemas is on 2 February, 40 days after Christmas. This is the time when Mary and Joseph took the baby Jesus to be presented at the Temple in Jerusalem. This is an important day in some Orthodox and Catholic churches even today. It gets it's name from the fact that the candles are blessed at the service and then given out to the people, or used in the church all year. Wassailing The tradition of wassailing falls into two distinct categories: the house-visiting wassail and the orchard-visiting wassail. The house-visiting wassail is the practice of people going door-to-door, singing and offering a drink from the wassail bowl in exchange for gifts; this practice still exists, but has largely been displaced by carol singing. The orchard-visiting wassail refers to the ancient custom of visiting orchards in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Notable traditional wassailing songs include "Here We Come a-Wassailing", "Gloucestershire Wassail", and "Gower Wassail". Traditionally, the wassail is celebrated on Twelfth Night (variously on either 5 or 6 January). Some people still wassail on "Old Twelvey Night", 17 January, as it would have been before the introduction of the Gregorian Calendar in 1752. In the middle ages, the wassail was a reciprocal exchange between the feudal lords and their peasants as a form of recipient-initiated charitable giving, to be distinguished from begging. This point is made in the song "Here We Come A-wassailing", when the wassailers inform the lord of the house that we are not daily beggars that beg from door to door, But we are friendly neighbours whom you have seen before. The lord of the manor would give food and drink to the peasants in exchange for their blessing and goodwill, i.e. “Love and joy come to you, And to you your wassail too; And God bless you and send you a Happy New Year” This would be given in the form of the song being sung. Wassailing is the background practice against which an English carol such as "We Wish You a Merry Christmas" can be made sense of. The carol lies in the English tradition where wealthy people of the community gave Christmas treats to the carol singers on Christmas Eve such as 'figgy puddings'. Although wassailing is often described in innocuous and sometimes nostalgic terms—still practised in some parts of Scotland and Northern England on New Years Day as "first-footing"—the practice in England has not always been considered so innocent. Similar traditions have also been traced to Greece and the country of Georgia. Wassailing was associated with rowdy bands of young men who would enter the homes of wealthy neighbours and demand free food and drink (in a manner similar to the modern children's Halloween practice of trick-or-treating). If the householder refused, he was usually cursed, and occasionally his house was vandalized. The example of the exchange is seen in their demand for "figgy pudding" and "good cheer", i.e., the wassail beverage, without which the wassailers in the song will not leave; "We won't go until we get some, so bring some out here". Such complaints were also common in the early days of the United States, where the practice (and its negative connotations) had taken root by the early 1800s; it led to efforts from the American merchant class to promote a more sanitized Christmas. The Orchard-visiting Wassail In the cider-producing West of England (primarily the counties of Devon, Somerset, Dorset, Gloucestershire and Herefordshire) wassailing also refers to drinking (and singing) the health of trees in the hopes that they might better thrive. Wassailing is also a traditional event in Jersey, Channel Islands where cider made up the bulk of the economy before the 20th century. The format is much the same as that in England but with terms and songs often in Jèrriais. 17th-century English lyric poet Robert Herrick writes in his poem "The Wassail": Wassail the trees, that they may bear You many a plum and many a pear: For more or less fruits they will bring, As you do give them wassailing. The purpose of wassailing is to awake the cider apple trees and to scare away evil spirits to ensure a good harvest of fruit in autumn.[11] The ceremonies of each wassail vary from village to village but they generally all have the same core elements. A wassail King and Queen lead the song and/or a processional tune played or sung from one orchard to the next. The wassail Queen will then be lifted up into the boughs of the tree where she will place toast soaked in Wassail from the Clayen Cup as a gift to the tree spirits (and to show the fruits created the previous year). Then an incantation is usually recited, such as: Here's to thee, old apple tree, That blooms well, bears well. Hats full, caps full, Three bushel bags full, An' all under one tree. Hurrah! Hurrah! This incantation is followed by noise-making from the assembled crowd until the gunsmen give a final volley through the branches. The crowd then moves onto the next orchard. As the largest cider producing region of the country, the West Country hosts historic wassails annually, such as Whimple in Devon and Carhampton in Somerset, both on 17 January, or old Twelfth Night. Many new, commercial or "revival" wassails have also been introduced throughout the West Country, such as those in Stoke Gabriel and Sandford, Devon. Clevedon in North Somerset holds an annual wassailing event at the Clevedon Community Orchard, combining the traditional elements of the festival with the entertainment and music of the Bristol Morris Men. Nineteenth-century wassailers of Somerset would sing the following lyrics after drinking the cider until they were "merry and gay": Apple tree, apple tree, we all come to wassail thee, Bear this year and next year to bloom and to blow, Hat fulls, cap fulls, three cornered sack fills, Hip, Hip, Hip, hurrah, Holler biys, holler hurrah. A folktale from Somerset reflecting this custom tells of the Apple Tree Man, the spirit of the oldest apple tree in an orchard, and in whom the fertility of the orchard is thought to reside. In the tale a man offers his last mug of mulled cider to the trees in his orchard and is rewarded by the Apple Tree Man who reveals to him the location of buried gold. Wassail Bowls Wassail bowls, generally in the shape of goblets, have been preserved. The Worshipful Company of Grocers made a very elaborate one in the seventeenth century, decorated with silver. It is so large that it must have passed around as a "loving cup" so that many members of the guild could drink from it. Wassail bowls, generally in the shape of goblets, have been preserved. The Worshipful Company of Grocers made a very elaborate one in the seventeenth century, decorated with silver. It is so large that it must have passed around as a "loving cup" so that many members of the guild could drink from it. In the English Christmas carol "Gloucestershire Wassail", the singers tell that their "bowl is made of the white maple tree, with a wassailing bowl we'll drink to thee". As white maple does not grow natively in Europe, the lyric may be a reference to sycamore maple or field maple, both of which do, and both of which have white-looking wood. This is reinforced by an 1890s written account from a man describing the wassailing bowl of his friend from Gloucestershire: The bowl was one of those wooden sycamore or maple ones used to hold boiled potatoes on a farm kitchen table. Alternatively however, many formal publications from the 1800s list the lyric simply as saying "maplin tree", without mentioning "white". Additionally, the lyric appears to have varied significantly depending on location and other factors, calling into question how literal the term was and/or how varied the construction of wassail bowls was. For example, a 1913 publication by Ralph Vaughan Williams, who had recorded the lyric in 1909 by a wassailer in Herefordshire, recorded it as "green maple". Another version from Brockweir listed the bowl as being made from mulberry. There are surviving examples of "puzzle wassail bowls", with many spouts. As you attempt to drink from one of the spouts, you are drenched from another spout. The drink was either punch, mulled wine or spicy ale Introduction of the Euro, 2nd January, 2002 History of the Euro The euro came into existence on 1 January 1999, although it had been a goal of the European Union (EU) and its predecessors since the 1960s. After tough negotiations, the Maastricht Treaty entered into force in 1993 with the goal of creating an economic and monetary union by 1999 for all EU states except the UK and Denmark (even though Denmark has a fixed exchange rate policy with the euro). The currency was formed virtually in 1999; notes and coins began to circulate in 2002. It rapidly took over from the former national currencies and slowly expanded behind the rest of the EU. In 2009, the Lisbon Treaty finalised its political authority, the Eurogroup, alongside the European Central Bank. Development Early ideas The first ideas of an economic and monetary union in Europe were raised well before establishing the European Communities. For example, as earlier on as the League of Nations, Gustav Stresemann had enquired in 1929 for a European currency against the background of increased economic divisions s new nation states in Europe after World War I. At this time memories of the Latin Monetary Union involving principally France, Italy, Belgium and Switzerland and which, for practical purposes, had disintegrated following the First World War, figured prominently in the minds of policy makers. A first attempt to create an economic and monetary union between the members of the European Economic Community (EEC) arrived with an initiative by the European Commission in 1969, which set out the need for "greater co-ordination of economic policies and monetary cooperation". This was followed up at a meeting of the European Council at The Hague in December 1969. The European Council tasked Pierre Werner, Prime Minister of Luxembourg, with finding a way to reduce currency exchange rate volatility. His report was published in October 1970 and recommended centralisation of the national macroeconomic policies entailing "the total and irreversible fixing of parity rates and the complete liberation of movements of capital". But he did not propose a single currency or central bank. An attempt to limit the fluctuations of European currencies, using a snake in the tunnel, failed. In 1971, US President Richard Nixon removed the gold backing from the US dollar, causing a collapse in the Bretton Woods system that managed to affect all of the world's major currencies. The widespread currency floats and devaluations set back aspirations for European monetary union. However, in March 1979 the European Monetary System (EMS) was created, fixing exchange rates onto the European Currency Unit (ECU), an accounting currency, to stabilise exchange rates and counter inflation. It also created the European Monetary Cooperation Fund (EMCF). In February 1986, the Single European Act formalised political co-operation within the EEC, including competency in monetary policy. The European Council summit in Hannover on 14 June 1988 began to outline monetary co-operation. France, Italy and the European Commission backed a fully monetary union with a central bank, which British Prime Minister Margaret Thatcher opposed. Relaunch The Hannover European Council asked Commission President Jacques Delors to chair an ad hoc committee of central bank governors to propose a new timetable with clear, practical and realistic steps for creating an economic and monetary union. This way of working was derived from the Spaak method. France and the UK were opposed to German reunification, and attempted to influence the Soviet Union to stop it. However, in late 1989 France extracted German commitment to the Monetary Union in return for support for German reunification. The Delors report of 1989 set out a plan to introduce the EMU in three stages and it included the creation of institutions such as the European System of Central Banks (ESCB), which would become responsible for formulating and implementing monetary policy. It laid out monetary union being accomplished in three steps. Beginning the first of these steps, on 1 July 1990, exchange controls were abolished, thus capital movements were completely liberalised in the European Economic Community. Leaders reached agreement on currency union with the Maastricht Treaty, signed on 7 February 1992. It agreed to create a single currency, although without the participation of the United Kingdom, by January 1999. Gaining approval for the treaty was a challenge. Germany was cautious about giving up its stable currency, i.e., the German Mark, France approved the treaty by a narrow margin and Denmark refused to ratify until they got such an opt-out from monetary union as the United Kingdom, an opt-out that they maintain as of 2019. On 16 September 1992, known in the UK as Black Wednesday, the British pound sterling was forced to withdraw from the fixed exchange rate system due to a rapid fall in the value of the pound. Second Stage Delors' second stage began in 1994 with creation of the European Monetary Institute, succeeding the EMCF, under Maastricht. It was created as the forerunner to the European Central Bank. It met for the first time on 12 January under its first president, Alexandre Lamfalussy. After much disagreement, in December 1995 the name euro was adopted for the new currency (replacing the name Ecu used for the previous accounting currency), on the suggestion of then-German finance minister Theo Waigel. They also agreed on the date 1 January 1999 for its launch. On 17 June 1997 the European Council decided in Amsterdam to adopt the Stability and Growth Pact, designed to ensure budgetary discipline after creation of the euro, and a new exchange rate mechanism (ERM II) was set up to provide stability above the euro and the national currencies of countries that hadn't yet entered the eurozone. Then, on 3 May 1998, at the European Council in Brussels, the 11 initial countries that would participate in the third stage from 1 January 1999 were selected. To participate in the new currency, member states had to meet strict criteria such as a budget deficit of less than 3% of their GDP, a debt ratio of less than 60% of GDP, low inflation, and interest rates close to the EU average. Greece failed to meet the criteria and was excluded from participating on 1 January 1999. On 1 June 1998 the European Central Bank succeeded the European Monetary Institute. However, it did not take on its full powers until the euro was created on 1 January 1999. The bank's first President was Wim Duisenberg, former head of the EMI and the Dutch central bank. The conversion rates between the 11 participating national currencies and the euro were then established. The rates were determined by the Council of the European Union, based on a recommendation from the European Commission based on the market rates on 31 December 1998, so that one ECU would equal one euro. These rates were set by Council Regulation 2866/98 (EC), of 31 December 1998. They could not be set earlier, because the ECU depended on the closing exchange rate of the non-euro currencies (principally the pound sterling) that day. Due to differences in national conventions for rounding and significant digits, all conversion between the national currencies had to be carried out using the process of triangulation via the euro. Creation Launch The currency was introduced in non-physical form (traveller's cheques, electronic transfers, banking, etc.) at midnight on 1 January 1999, when the national currencies of participating countries (the eurozone) ceased to exist independently in that their exchange rates were locked at fixed rates against each other, effectively making them mere non-decimal subdivisions of the euro. The euro thus became the successor to the European Currency Unit (ECU). The notes and coins for the old currencies, however, continued to be used as legal tender until new notes and coins were introduced on 1 January 2002 (having been distributed in small amounts in the previous December). Beginning on 1 January 1999, all bonds and other forms of government debt by euro zone nations were denominated in euros. The value of the euro, which started at US$1.1686 on 31 December 1998, rose during its first day of trading, Monday, 4 January 1999, closing at approximately US$1.18. It was rapidly taken up and dealers were surprised by the speed at which it replaced the national currencies. Trading in the Deutsche Mark was expected to continue in parallel but vanished as soon as the markets opened. However, by the end of 1999 the euro had dropped to parity with the dollar leading to emergency action from the G7 to support the euro in 2001. Later in 2000, Denmark held a referendum on whether to abandon their opt-out from the euro. The referendum resulted in a decision to retain the krone, and also set back plans for a referendum in the UK as a result. The procedure used to fix the irrevocable conversion rate of 340.750 between the Greek drachma and the euro was different, since the euro by then was already two years old. While the conversion rates for the initial eleven currencies were determined only hours before the euro was introduced as a virtual currency, the conversion rate for the Greek drachma was fixed several months beforehand, in Council Regulation 1478/2000 (EC) of 19 June 2000. Minting The designs for the new coins and notes were announced between 1996 and 1998, and production began at the various mints and printers on 11 May 1998. The task was large, and would require the full three-and-a-half-years. In all, 7.4 billion notes and 38.2 billion coins would be available for issuance to consumers and businesses on 1 January 2002. In seven nations, the new coins—struck in the run-up to 1 January 2002—would bear a 2002 date. In Belgium, Finland, France, the Netherlands, and Spain, the new coins would bear the date of striking, so those five countries would be the only ones to strike euro coins dated 1999, 2000, and 2001. Small numbers of coins from Monaco, Vatican City, and San Marino were also struck. These immediately became popular collector's items, commanding premiums well above face value. New issues continue to do so to this day. Euro pocket calculators were sold or offered in many countries. Meanwhile, a parallel task was to educate the European public about the new coins. Posters were issued showing the designs, which were used on items ranging from playing cards to T-shirts. As a final step, on 15 December 2001, banks began exchanging "euro starter kits", plastic pouches with a selection of the new coins in each country (generally, between 10 and 20 euros' worth—though Finland's contained one of each coin, totalling €3.88). They would not be usable in commerce until 1 January, when notes would be made available as well. Larger starter kits, containing a roll of each denomination, were available as well in some nations. Retailers and government agencies had a considerable task as well. For items to be sold to the public, dual pricing was commonly utilised. Postage stamps for governments (as well as stamps issued by the United Nations Postal Administration for the UN offices in Vienna) often bore denominations both in the legacy currency and euros, assuring continued utility beyond 2001. Banks bore a huge task, not only in preparation for the change of the notes and coins, but also in the back office. Beginning in 1999, all deposits and loans were technically in euros, but deposits and withdrawals continued in the legacy currency. Statements would bear balances in both currencies beginning no later than 1 July 2001, and earlier if required by the customer's needs. Beginning on 1 December 2001, coins and notes were distributed from secure storage, first to large retailers, and then to smaller ones. It was widely expected that there would be massive problems on and after 1 January. Such a changeover, across twelve populous countries, had never been attempted before. Currency transition Euro Banknotes and Coins of Various Denominations. The new coins and notes were first valid on the French island of Réunion in the Indian Ocean. The first official purchase using euro coins and notes took place there, for one kilogram of lychees. The coming of midnight in Frankfurt at the ECB offices, though, symbolised the transition. In Finland, the Central Bank opened for an hour at midnight to allow citizens to exchange currency, while a huge euro pyramid decorated Syntagma Square in Athens. Other countries noted the coming of the euro as well—Paris's Pont Neuf was decorated in EU colours, while in the northern German town of Gifhorn a sombre, symbolic funeral for the Deutsche Mark took place. Except for Germany, the plan for introduction of the new currency was basically the same. Banks would accept the exchange of legacy currencies, begin to dispense euros from ATMs, and only euros would be available as withdrawals were made, beginning on 1 January. Merchants would accept legacy currency, but give change only in euros. In Germany, the Deutsche Mark would no longer be a legal tender on 1 January, but would have to be exchanged at the banks. Despite the massive amounts of euros available, chaos was feared. In France, these fears were accentuated by a threatened postal workers' strike. The strike, however, was settled. Similarly, workers at the French bank BNP Paribas threatened to disrupt the introduction of euro currency with a strike. That was also settled. In practice, the roll-out was smooth, with few problems. By 2 January, all ATMs in 7 countries and at least 90 percent in 4 others were issuing euros rather than legacy currency, with Italy, the worst offender, having only 85% of ATMs dispensing euros. The unexpected tendency of consumers to spend their legacy currency, rather than exchange it at banks, led to temporary shortages of euro small change, with some consumers being given change in legacy currency. Some businesses did take advantage of the currency exchange to raise prices. According to a study by the Deutsche Bundesbank, there was a price rise, but consumers refused to buy as much. A coffee bar in Italy that took advantage of the transition to raise coffee prices by a third was ordered to pay compensation to customers. Banknotes The design for the euro banknotes has common designs on both sides. The design was created by the Austrian designer Robert Kalina. Notes are issued in €500, €200, €100, €50, €20, €10, and €5. Each banknote has its own colour and is dedicated to an artistic period of European architecture. The front of the note features windows or gateways while the back has bridges, symbolising links between states in the union and with the future. While the designs are supposed to be devoid of any identifiable characteristics, the initial designs by Robert Kalina were of specific bridges, including the Rialto and the Pont de Neuilly, and were subsequently rendered more generic; the final designs still bear very close similarities to their specific prototypes; thus they are not truly generic. The monuments looked similar enough to different national monuments to please everyone. The Europa series, or second series, consists of six denominations and no longer includes the €500 with issuance discontinued as of 27 April 2019. However, both the first and the second series of euro banknotes, including the €500, remain legal tender throughout the euro area. In December 2021, the ECB announced its plans to redesign euro banknotes by 2024. A theme advisory group, made up of one member from each euro area country, was selected to submit theme proposals to the ECB. The proposals will be voted on by the public; a design competition will also be held. Aftermath Nations were allowed to keep legacy currency in circulation as legal tender for two months, until 28 February 2002. The official date on which the national currencies ceased to be legal tender varied from member state to member state. The earliest date was in Germany; the Deutsche Mark officially ceased to be legal tender after 31 December 2001. Most member states, though, permitted their legacy currency to remain in circulation the full two months. The legacy currency was exchangeable at commercial banks in the currency's nation for a further period, generally until 30 June 2002. However, even after the official dates, they continued to be accepted for exchange by national central banks for varying periods—and indefinitely in Austria, Germany, Ireland, and Spain. Coins from those four countries, Italy, and Finland remain exchangeable. The earliest coins to become non-convertible were the Portuguese escudos, which ceased to have monetary value after 31 December 2002, although banknotes remain exchangeable until 2022. All banknotes current on 1 January 2002 would remain valid until at least 2012. In Germany, Deutsche Telekom modified 50,000 pay phones to take Deutsche Mark coins in 2005, at least on a temporary basis. Callers were allowed to use DM coins, at least initially, with the Deutsche Mark pegged to equal one euro, almost twice the usual rate. In France, as of 2007[until when?] receipts still indicated the value of products in the legacy currency (francs) along with the euro value. In other eurozone countries this had long been considered unnecessary. As of 2008, some small-town merchants in France still accepted franc notes. Euro Usage in the World Early Growth After dropping to an interday low of US$0.8296 on 26 October 2001, and a brief crash to $0.8115 on 15 January 2002, the euro soon recovered from its early slump. Its value last closed below $1.00 on 6 November 2002 ($0.9971), and increased rapidly from there. It peaked at $1.35 in 2004, and reached its highest value versus the US dollar at $1.5916 on 14 July 2008. As its values increased against the pound sterling in the late-2000s, peaking at 97.73p on 31 December 2008, its international usage grew rapidly. The euro grew in importance steadily, with its share of foreign exchange reserves rising from nearly 18% in 1999 to 25% in 2003—while the dollar share fell by an equivalent margin. Alan Greenspan in 2007 said the eurozone had profited from the euro's rise and claimed it was perfectly conceivable that it could trade equally or become more important than the US dollar in the future. The euro is the second-largest reserve currency as well as the second-most traded currency in the world after the United States dollar. As of December 2019, with more than €1.3 trillion in circulation, the euro has one of the highest combined values of banknotes and coins in circulation in the world. Eurozone Members The 20 participating members are Austria Belgium Croatia Cyprus Estonia Finland France Germany Greece Ireland Italy Latvia Lithuania Luxembourg Malta Netherlands Portugal Slovakia Slovenia Spain EU Members Not Using the Euro The EU member states not in the Eurozone are Bulgaria, Czech Republic, Denmark, Hungary, Poland, Romania, and Sweden. Future Eurozone Members The Bulgarian lev is targeted to be replaced by the euro on 1 January 2025. The Romanian leu is targeted to be replaced by the euro sometime in 2029. EU members Czech Republic, Hungary, Poland, and Sweden are legally obligated to adopt the euro eventually, though they have no required date for adoption, and their governments do not currently have any plans for switching. Denmark has negotiated for the right to not be required to switch. Other Users Microstates With a Monetary Agreement: Andorra Monaco San Marino Vatican City EU Special Territories French Southern and Antarctic Lands Saint Barthélemy Saint Pierre and Miquelon Unilateral adopters Kosovo Montenegro Pegged Currencies The currency of a number of states is pegged to the euro. These states are: Bosnia and Herzegovina (Bosnia and Herzegovina convertible mark, ISO 4217 code BAM) Bulgaria (Bulgarian lev, BGN) Cape Verde (Cape Verdean escudo, CVE) Cameroon (Central African CFA franc, XAF) Central African Republic (Central African CFA franc) Chad (Central African CFA franc) Equatorial Guinea (Central African CFA franc) Gabon (Central African CFA franc) Republic of the Congo (Central African CFA franc) French Polynesia (CFP franc, XFP) New Caledonia (CFP franc) Wallis and Futuna (CFP franc) Comoros (Comorian franc, KMF) Denmark (Danish krone, DKK) North Macedonia (Macedonian denar, MKD) Sahrawi Arab democratic republic (Sahrawi peseta) Sovereign Military Order of Malta (Maltese scudo) São Tomé and Príncipe (São Tomé and Príncipe dobra, STN) Benin (West African CFA franc, XOF) Burkina Faso (West African CFA franc) Côte d'Ivoire (West African CFA franc) Guinea-Bissau (West African CFA franc) Mali (West African CFA franc) Niger (West African CFA franc) |
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