Happy St. Paddy’s Day

As did so many Irish immigrants after the potato famine in Ireland, in 1930 my Dad came through Ellis Island with his parents and younger brother. Growing up as the daughter of an Irish-born father, I can’t remember ever celebrating St. Patrick’s Day.  Irish Soda Bread, corned beef and cabbage (we called it a “boiled dinner”) and Irish whiskey were served and enjoyed all year long. Wearin’ o’ the green?  Never heard that phrase growing up.  Shamrocks, leprechauns, pots of gold … where did all this come from?

Emigrants-Arriving-Ellis-Island
St. Patrick’s Day was a religious day, the honoring of St. Patrick, who, we were told, drove the snakes out of Ireland*.   As the patron saint of Ireland, Saint Patrick, was born in Britain (ruled then by the Romans) in the 5th century.  As a teenager, he was kidnapped and brought to Ireland to be sold as a slave.  Somehow he was able to escape and returned to his family, but through dreams he turned to religion and became a priest in Roman Catholicism.  Years later he returned to Ireland and brought Christianity with him.  st.patrickSt. Patrick is believed to have died on March 17th.  Since the 9th or 10th century, people in Ireland have been observing this day as the Roman Catholic feast day of St. Patrick.

But when did the day of St. Patrick’s death become this huge world-wide celebration with parades, green beer and Leprechaun emojis?

After the potato famine decimated Ireland in 1845, more than one million poor Irish Catholics escaped to America to avoid starvation.  America was, up until that time, primarily a Protestant middle-class society.  When the Irish arrived, they were looked down upon because of their thick Irish brogues and for their radical religious beliefs.  Work was not to be found.  Signs “Irish Need Not Apply” were everywhere.   Whether it was hatred or fear, the Irish were persecuted wherever they went.  Being portrayed as drunks and violent abusers, the Irish had to fight racial prejudice and stereotypes.  The road was difficult, but not impossible.  Eventually most became laborers and then moved into the trades.

But they soon began to realize that their large numbers gave them a bit of political power.  Settling in cities like Boston, New York, and Chicago, Irish immigrants started to organize and became politically connected, some eventually becoming politicians themselves.  Known as “The Green Machine” these immigrants began to be an important swing vote for politicians.  St. Patrick’s Day parades became organized by the Irish community in America as a show of strength, and became a “must attend” event for all political candidates (and still is).

Irish Famine Memorial--Boston MA

Irish Famine Memorial–Boston MA

As my grandfather would say “the Irish are natural-born politicians”.  Perhaps this endearing “gift of gab” as he would call it was a result of kissing the Blarney Stone.  As Irish politician, John O’Connor Power, defined it : “Blarney is something more than mere flattery.  It is flattery sweetened by humour and flavoured by wit.”  And who has those traits more than the Irish.

So now we have St. Patrick’s Day celebrations all across America and around the world.  Yes, even in London, England!

♣ The oldest celebration is in Savannah, Georgia, which is believed to have begun in 1813.  St. Patrick’s Day is the city’s biggest event, bringing in hundreds of thousands of visitors over the three days.  The Budweiser Clydesdales lead the parade and not only will Miss St. Patrick’s Day be crowned, Miss Teen St. Patrick’s Day will be crowned as well.
♣  In South America, Buenos Aires is actually home to the fifth-largest Irish community in the world.  Dancing in the street with live music and dance performances featuring traditional Irish bans and Irish rock groups.  No crowning of Miss Patrick’s Day here, they select the best “Leprechaun”.
♣  In Chicago, not only do they have a world-class parade and a crowning of the “Queen”, but they actually dye the Chicago River GREEN!  This tradition has been going on since 1962 thanks to Mayor Daley’s friend and head of the Plumbers Union.
♣  In Toronto, they hope to have over one million people lining the parade route.  The city has actually turned this event into a multi-cultural one, with over 32 countries represented.
♣  In Sydney, Australia, the Sydney Opera House as well as the rest of ST-PATRICK-DAY-PARADE-DUBLINthe city, turns green with special lighting effects.  Spectacular!
♣  In Montserrat, British West Indies, St. Patrick’s Day is a public holiday. Celebrated over 10 days, this island has different
events scheduled for every day.
♣  Munich Germany, London England, New York City, and, of course, Boston, the celebrations for St. Patrick are worldwide!!

For all the Irish everywhere, and those becoming Irish even if just for the day, I say . . .

                                                                          May the Irish hills caress you.
                                                                    May her lakes and rivers bless you.
                                                                   May the luck of the Irish enfold you.
                                                        May the blessings of Saint Patrick behold you.

 

P.S. * And just in case you were wondering, there are no snakes in Ireland.  Just saying!

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References:  Chicago St. Patrick’s Day, Fodor’s, History, Wikepedia

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Bye, Bye, Downton Abbey

Downton Abbey Robert and CoraI’m not the only one saddened to see this award-winning British TV series end.  It’s been six years of pure joy and escapism.  For the past six glorious years, we’ve been transported to the opulent ancestral home of aristocrats Robert, the Earl of Grantham, and his wife, Cora, Countess of Grantham and their daughters, Mary, Sybil and Edith.

Downton Abbey sisters
Mary, the eldest daughter, elegant and graceful but headstrong, opinionated and daring to strike out on her own.  Darling Sybil, the middle daughter who defies the family by falling madly for the politically-active chauffeur. Edith, the youngest daughter for whom love and affection are always an arms-length away.

We’ve experienced the joys and heartbreak of life during this time as we’ve watched the Grantham family and the household staff experience love,  marriage, childbirth and death. We’ve stood hand-and-hand as they lost family members in the sinking of the Titanic in 1912 . . . faced the direct, hard-hitting impact of the war years on their home, their lives and their future . . . coped with the changing morals, dress and labor landscape of the Roaring 20’s . . . and struggled with the decline of finances, lifestyles and ever-changing political climate.

We’ve become part of the inservice family below the stairs as well, watching as the fiercBTCyys-d4Rxlely loyal Mr. Carson, butler to the Earl of Grantham, manages the house and staff with discipline, integrity, and on occasion, patience. His stern demeanor masks the soft, squishy teddy-bear interior that we all know exists.  Firmly planted in the traditions of the past, Mr. Carson painfully and slowly must adapt to a new age.

His female foil and ultimate soul-mate is the pragmatic housekeeper, Mrs. Hughes.  Respected, admired and feared by the female servants, Mrs. Hughes runs the household staff efficiently and compassionately.  Just a jiggle of those intimidating house keys hanging around her waist and everyone pops to.

Mrs. Patmore is my absolute favorite character.  She is the plump, protective, persnickety head cook who doesn’t let anyone get the last word. High-strung and quick tempered, her sharp wit, below the stairs, is as enjoyable as the Dowager Countess’s are above season2_world_onset_04the stairs.  And, of course, the Dowager Countess, matriarch of the family, mother of Robert and grandmother of Mary, Sybil and Edith, who is an absolute joy to watch. Proud, loyal and schooled in the old traditions, she never lets impropriety get in the way of her sharp tongue.

The cast has come and gone over the six years, but not to be forgotten are my favorites:  Mrs. Crawley, Matthew’s mother, firmly planted in her middle-class mores and feminist attitudes. John Bates, the wounded soldier who fought side-by-side with Robert, Earl of Grantham, in the Boer Wars and who now works as his faithful and trusted valet.  Anna Smith, the head housemaid and chambermaid to Mary who falls madly for Mr. Bates (who wouldn’t) and somehow survives so much pain and hardship.  We’ve watched the scheming, manipulative Thomas Barrow advance from footman to butler, leaving no one in his wake.  And, Daisy, such a sweet, naive soul who wants nothing more than to be heard and to be loved.

We’ve witnessed the installation of electricity, the telephone and the radio in the grand house. Below the stairs, we’ve seen the world of those “in service” shaken with the introduction of the typewriter, the sewing machine and the electric “whisk” or hand-mixer.  We’ve seen the uneducated become learners and teachers . . . the acceptance of what was once unacceptable . . . and the role of women grow, mature and become equal.
downton_abbey_2032777c
We’ve had ‘tea’ everyday at 4:00 pm in the book-laden library
and dined in opulent, chandeliered dining rooms, served from the left by tuxedoed footmen.  We’ve been driven in chauffeured touring cars and ridden side saddle on fox hunts over the northern dales.  We’ve seen hemlines creep up and hair be cut off.  We’ve donned our gloves for dinner and put on our “wellies” to slop the pigs.

foxhunt

For me, I’ve never been so captured and captivated by a TV program.  Yes, of course, its a soap opera, but it’s been a glorious soap opera taking us into a lifestyle of opulence and luxury, rich in traditions and landscapes that doesn’t exist today.  A life that some of us may have fantasized about, but knew we would never experience.

Thank you Downton Abbey for six “masterful” years!

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Downloadable Downton Abbey list of characters, PBS, Masterpiece

Barm Brack

The first time I had Barm Brack was in Ireland about 35 years ago when it was served to me with breakfast … warm from the oven, rich and dark, speckled with dried fruits and slathered in sweet, creamy butter.  Barm Brack is not a bread you see for sale here in the U.S. unless you go to a bakery which specializes in Irish foods.  Determined to make my own, I started the search for the definitive recipe.  The problem is, there appears to be as many different recipes for this classic Irish loaf as their are dried fruits in the mix.  As with every country, many ‘homey’ recipes are passed down from generation to generation, most often never having been written down.  As a result, they vary significantly.

Many websites (including Wikipedia) refer to Barm Brack as a ‘quick bread’ (requiring no yeast at all).  The name Barm Brack actually comes from the English word, “beorma,” which means yeasty.  As a result, this is a “yeast” bread, not to be confused with the quick bread version, Tea Brack, which uses baking powder as its leavening agent.  The Gaelic word for speckled is “brac” so whether you use yeast or baking powder, what we have is a delicious bread with dried fruits.

 Although Barm Brack is enjoyed all year round, it is traditionally served at Halloween.  Small trinkets are concealed in the bread … much like the baby in the King Cake at Mardi Gras.  On Etsy you can actually buy Barm Brack kits to add the charms to your dough – a coin (for riches), a ring (for marriage), a pea (for no marriage – or maybe divorce), and a stick (for an unhappy marriage).

If you, like me, use a stand mixer with a dough hook to make bread, then this is not a difficult bread to make at all.  And on a cold, rainy day, what could be more perfect than the smell of bread baking in the oven?  Of the many versions of the classic recipe, this one’s my favorite.  If you make it, let me know how it comes out.  Enjoy!

BARM BRACK
Makes one super large round loaf or two 1 pound loaves.  When ready to bake, preheat oven to 375°.

4-1/2 cups unbleached white flour
1 tsp. allspice
1-1/2 tsps. salt
1 pkg. active dry yeast
3 tablespoons brown sugar
1-1/4 milk – warmed
4 tablespoons melted butter
1 beaten egg
1-3/4 cup dried fruits (raisins, cranberries, currants, cherries, candied peel) soaked in …
2/3 cup water
vegetable oil
1 beaten egg white

A couple hours before you begin to make the bread, put the dried fruits into a bowl – bring the water to a boil and pour over the dried fruits.  Soak the fruits until softened – anywhere from an hour to overnight. 

When softened, drain the fruits and reserve the water – to add to the bread batter.

Into a large mixing bowl add flour, salt, allspice and blend together.  In a separate bowl mix together the sugar, yeast and warmed milk (not too hot).  Make a well in the center of the large bowl and pour in the yeast mixture.  Add the beaten egg, melted butter and most of the water from the fruits.

Using a dough hook (or wooden spoon if you are not using a stand mixer), blend all ingredients together until incorporated.  Mix well.  Add more water if needed to make a smooth dough.  I like to beat the dough briskly so that my kneading time is reduced.  Add the dried fruits at the last moment – incorporating thoroughly.

Turn the dough onto a lightly floured board and let it rest for a few minute while you wash out the bowl and oil it.  Then knead the dough vigorously for at least 10 minutes to build up the gluten.  It should be smooth and not sticky.

Place the dough back into the bowl, oil the top of the dough so it doesn’t dry out and cover with plastic wrap.  PutOLYMPUS DIGITAL CAMERA the bowl in a warm spot, free from drafts, to let the dough rise until its about double in size (one to two hours).

When the dough has risen fully, it should retain an indentation when you press into it with your finger.   Punch the air out of the dough and turn it out onto a lightly floured board once again.

Grease or oil your pan(s).  The classic shape is one large round loaf, but you can create any size or shape you’d like.  In the past I’ve chosen to make two one pound loaf pans, today its going to be one super large loaf.

When shaping the dough, making sure there are no air holes in it.  Place the dough into the pan(s).  Let it rise again until doubled in size (30 minutes or so).   Brush the tops with the beaten egg white.  You can cut slits into the top of the loaf if you’d like … or not.

Bake at 375° … 1-1/4 hours for one loaf … 60 minutes for two.  The loaf should sound hollow when rapped on the bottom with a spoon.  Turn the bread out onto a wire rack and let cool.


Look at the size of this thing!!  It could be a weapon, it’s so large.  But it is beautiful and will be delicious!!  So now its time to take the butter out of the frig to soften … put the kettle on and enjoy!

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References:  THE COMPLETE IRISH PUB COOKBOOK

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When Life Gives You Lemons … Make Lemon Curd!

You thought I was going to say ‘lemonade’, didn’t you?  Nope!  When life gets complicated, stressful, unsettling and you need to withdraw into your own private space to reflect and relax, try making something.  Something a little different.  Something unique.  Something delicious!

For me, it’s been a very busy week, and I’ve been tugged in many different directions.  Today I need to meditate … in my kitchen … over the stove.  Classic Scones with Lemon Curd are going to be my method for decompressing.  C’mon along.  I hope you like them.

LEMON CURD
Preparation Time:  10 – 15 minutes                  Makes about:  1-1/2 cups

1/2 cup fresh squeezed lemon juice (about 2 large or 3 medium lemons)
1/2 cup sugar (more if sweeter curd is desired)
2 teaspoons grated lemon zest
3 extra large eggs (or 4 medium eggs) beaten
3/4 stick ice cold butter cubed

 Hint:  Zest the lemons before cutting them to squeeze out the lemon juice.  To get more juice from the lemons, pop them into a microwave oven for 10 seconds just to warm them through and them roll them on your cutting board. Two large lemons should produce enough zest and juice for this batch of curd – which will produce 1-1/2 cups.

In a heavy small saucepan, whisk together the lemon juice, lemon zest and beaten eggs.  Place the saucepan over medium to low heat and stir continuously with a wooden spoon while adding the cold, cubed butter. Continue stirring for about 5 or 6 minutes until the sugar is dissolved and the curd thickens, coating the back of the spoon.

If you want a really smooth curd, you may want to sieve the curd t hrough a strainer to remove the lemon zest, and any coagulated bits.  I want to have all the zesty bits right in there, so I prefer not to.

Spoon the curd into a bowl or serving dish and cover with plastic wrap.
Chill in the refrigerator for at least an hour before serving.

 

You can also spoon the curd into small  mason jars,  put your label on the front, and decorate with a ribbon for a beautiful addition to any gift basket. Why spend $7.95 or more at the grocery store, when you can make your own delicious, creamy, lemony curd for just pennies.

(This curd will keep beautifully for at least a week.  Keep refrigerated.)

Now it’s time to make the scones!!

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Bath …. a fascinating city!

We try to visit England as often as we can and each time we do we select a different region or city.  Hubby remembered visiting Bath once when he was a child.  So, Bath it is!  From the moment we arrived, I knew I was going to love England’s only World Heritage City.  It might sound strange to describe a city this way, but, for me, it had gravitas.

We chose a small, older hotel, centrally located, directly across the street from the train station. It couldn’t be more perfect.  Bath is a ‘walking city’ and we were able to do just that … with quick stops back to the room to refresh and relax for a moment before eagerly conquering our next destination.

Before our visit, I had no idea the reason the city is called “Bath” is simply because of the natural mineral springs around which the Romans built not only a massive temple but an entire city, over 2000 years ago.  This magnificent structure rivals anything I had seen in Italy.  It took over 4 centuries to complete this work of art.  After falling into disrepair over the years, thankfully, it has been meticulously restored by the generous donations of countless organizations.

There are four main areas that comprise the Great Bath: the Sacred Spring, the Temple, the Bath House and the Museum.  From the moment you descend the steps into the Great Bath, you start to imagine yourself part of the privileged class who would have indulged in the ritualistic bathing that was so important to the Romans.  With your attendant in tow,  you would pay your entrance fee, leave your clothing, don a toga and enter the palaestra or gymnasium for some exercising.  From there you would enter the tepidarium, or warm bath room, where you would be scrubbed clean before entering the caldarium, or hot bath room (sort of like a sauna).   You would then have another attendant massage you with oils.  After your massage, it’s time to cool down in the frigidarium and then off you’d go to socialize around the swimming pool.

Overlooking the Great Bath.

Overlooking the Great Bath.

This world-class museum also houses a collection of archeological finds that just boggle the mind.  Included in this exhibition is the recent discovery of over 17,000 Roman coins dating back to the first century.

After the Romans left in the 5th century, the city was claimed by the Saxons and then by the Normans, which left the city in ruins.  A revitalization effort was begun in the 1500s when people began to flock to these mineral springs in the hopes of curing whatever ailed them …. like leprosy!  Oh my!!    But the real recovery didn’t come until the late 1700s when Richard “Beau” Nash, an opportunist and inveterate gambler, made the city a hub for the fashionable elite.   Nash brought with him wealthy investors who built the Grand Pump Room, the Circus and the Royal Crescent among others, and created an atmosphere of elegant social life.

The original Georgian-style Grand Pump Room, built directly above the Roman Baths, was a “gathering” room for the wealthy … to see and be seen.  As more and more people began flocking to this beautiful structure, it was deemed too small and was demolished.   In 1796 a magnificent new building was constructed on the very site – eighty-five feet long, forty-six feet wide, and thirty-four feet high – which is the Pump Room you can visit today.  Not only can you “take the waters” (which simply means you can drink a sample of the mineral water, for a fee), you can indulge in the most sumptuous of all classic Afternoon Teas while swaying to the music of the Pump Room Trio.  Divine!

Completely revitalized the city attracted musicians, writers, artists and royalty. People like Charles Dickens, Thomas Gainsborough, Franz Liszt and Jane Austen.   Actually it was Jane’s parents who moved their family to Bath in 1801. Jane was a young, talented novelist who used Bath as the setting for three of her six novels. Who hasn’t read (or at least seen the movies) Pride and Prejudice and Sense and Sensibility.  More successful after her death than during her lifetime, the enormous popularity of Jane’s novels has led to multiple adaptations for movie and television screens.  Sir Laurence Olivier starred as Mr. Darcy in the first version of Pride and Prejudice in 1940. The most recent  film’s impressive cast included Keira Knightley, Donald Sutherland and Dame Judi Dench.

For fans of Jane Austen, a visit to the Jane Austen Centre is a MUST.  We were greeted by Mr. Darby himself upon entering the Centre!  From the classic Georgian town house, to dressing up in any of the Regency costumes, including top hats, bonnets and fans, and then of course, enjoying a pot of tea with a savoury or two in the Tea Room on the second floor, you will catapult yourself back in time – just as it was in her novels.   This memorable treat should not be missed.

The city is resplendent in nature with sprawling open parks and meticulously-groomed gardens.   Crossing over the River Avon, Bath’s Pulteney Bridge is one of the world’s most beautiful bridges in the world.  Just like the Ponte Vecchio in Florence, not only is it magnificent in its neoclassical architecture, it has shops built right into it … a perfect place to indulge in a little souvenir shopping.  After picking up that memorable bauble, enjoy a relaxing cruise along this peaceful river.

A visit to the Bath Abbey has to be on your list of places to visit.  This imposing Gothic structure was built in 1499 on the site of two previous Abbeys, both of which had been destroyed in battles.  This is actually one of the last medieval cathedrals to be built in England, and one of the most unique.  Of course, you can marvel at the resplendent architecture and enjoy the relaxing atmosphere, but for a real treat take the tour up to the Bell Tower.   Although there are areas where you can stop and rest, this memorable trek is not for the faint-of-heart or vertigo-afflicted. The steep 212 steps will take you behind the clock face, stand on top of the vaulted ceiling and visit the bell chamber room.  Bring your camera, because the views are simply amazing.

 Where do you go after visiting the Abbey?  Well, Sally Lunn’s, of course!! If you aren’t familiar with Sally Lunn, Sally was a young refugee coming from France in 1680.  Finding work was almost impossible, but Sally (originally Solange Luyon) did have one skill, she knew how to make rich, French brioche rolls.  A small bakery on Lilliput Alley (the oldest house in Bath) hired her to make these buns and sell them on the street corner. The buns became so popular, customers would visit the bakery to buy them fresh from the oven.

The bakery, now known as the Sally Lunn House, is part tea room and part museum.  Although it is said to be built in 1482 the excavations on display in the north cellar show that the house actually existed during the Roman occupation.  Because it is conveniently located close to the Roman Baths, it is believed this site could have been an inn for Roman travelers.  Again, put this bakery/tea room/museum on your MUST visit list.  It is a unique and wonderful place to enjoy one of Sally Lunn’s rich buttery buns and a hearty cuppa.

There is so much to see and do in this World Heritage City.  I’ve just touched on a few.  From the Roman Baths to the Jane Austen Centre, the Bath Abbey and Sally Lunn’s Tea Room to name just a few, Bath has to be one of my most favorite cities in England.  I can’t wait to come back!

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References:  Roman Baths, British Express, Jane Austen Centre, Bath Abbey, Sally Lunn’s House, World Heritage Cities

A “European-style” Bed and Breakfast?

Sometimes you just need to get away …. and this weekend was it for us.  Trying to find a cozy, little place to ‘get away to’, within an hour or so’s drive, on a busy summer weekend, when you only have a couple of days (and a budget) is very difficult.   But we were very fortunate to find a (“European-style” – their words, not mine) B & B that just happened to have a last-minute cancellation.  Wonderful!

It was much needed and we’re back …. rested, rejuvenated and ready-to-go!  What I did find interesting about this bed and breakfast was the need to describe themselves as “European style”.  What does that actually mean?  Whenever we travel, we always try to stay in Bed and Breakfasts.  They are a comfortable, personal and affordable way of lodging (short of youth hostels) and are a great alternative to the usual disconnected, corporate atmosphere of a hotel.

breakfastWe’ve been very fortunate staying at B & B’s in many different countries and have never had a bad experience.   Some B & B’s are larger than others. Some are just a room or two in a home to help the homeowner offset their income.  For others, this may be their primary income and they have five, six or more rooms ….. some even with a small bar.  One thing you can be sure of though is that, in addition to the personal attention, you are going to get a great breakfast.  No, not just some muffins, a banana and a glass of orange juice, but a full “hot” cooked breakfast.  And quite often with ingredients plucked right out of their garden.

In Thailand the hostess wanted to give us ‘toast’ along with our breakfast because we’re American, but she wasn’t sure how to ‘toast’ the bread.  So she lit a campfire and put the bread on sticks.  Nothing tasted better!  In Wales breakfast included whatever was picked from the garden that morning along with farm-fresh eggs, locally sourced ham and freshly baked, whole-grain bread. 

bedroomYou are also going to get a plush, thick, comfortable mattress with a down-filled duvet (and, as was the case in Thailand, mosquito netting).  You’re going to get a key to the front door (or back door, or side door) as well as your room.  You’ll definitely meet the house dog and cat (and on one occasion be asked if you could take him for a walk).

Friends might come by.  Family will certainly be there.  You’ll be asked to sign the ‘guest book’ to let everyone know where you are from and when you stayed.  If you need a recommendation on where to go for dinner, you’ll be sure to get a good one, with directions, along with the name of the owner and whoever may be cooking that evening.

If you need a suggestion on how to spend your day, the homeowner will be ready with first-hand knowledge of local places, activities and events.  And when you come back after your excursions, a hot cuppa tea or coffee with a home-baked sweet or two will always be offered.

Do you need a wake-up call?  Don’t expect that annoying house phone to ring.  But do expect someone to politely knock on your door.  In Kenya, we were awoken by someone standing outside our door ringing a little bell.  The night before they had also put hot water bottles in our bed to warm it up!  No, you do not get this service at the Marriott Courtyard.

One B & B we stayed at also invited us for dinner.  Of course we would love to ….. but, she wanted to know what kind of fish we liked.  We like all kinds of fish.  Why?  “Well, Tim is going out fishing and I want to tell him what to catch.”  These are the personal touches that a B & B experience can provide.

Did this New England B & B provide us with the classic “European” ambiance, attention to detail and personal service that we have come to know and love?  They certainly did!

brewster
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“THE” Anne Hathaway

No, not the one who starred as Catwoman in Batman or Fantine in Les Miserables, but the original ….. the one who was married to William Shakespeare.  There is so-o-o much written about William Shakespeare, prolific poet and playwright, but there is practically no information on his wife, Anne Hathaway.   After visiting the charming ‘cottage’ (which is not a ‘cottage’ at all), you can’t help but become curious about this woman.  I only wish we knew more …..

Anne Hathaway

Anne Hathaway

The original Anne Hathaway was born in 1556 to Richard Hathaway and his first wife in a small hamlet in Stratford, near the river Avon.  The exact date is unknown.  Richard Hathaway was a somewhat successful yeoman farmer.  A “yeoman farmer” in Elizabethan England was “a commoner who owned and cultivated his own land”.  If you owned property in the 16th century, you had a bit of wealth and were of good social standing in the village.

When Richard Hathaway died, Anne was 25 years old, unwed, and still living at home.  As the oldest of the eight children, we can assume Anne knew, by that time, her place was to stay at home and help care for the younger children and the household.

Although legally you could marry as young as 18, the average age to marry was 28 for men and 26 for women.  Nobility generally arranged marriages to provide an alliance between high-ranking families, and, as a result, they married younger in order to produce an heir as quickly as possible.

In Richard Hathaway’s will he requested that his son, Bartholomew, move back to the 90-acre family farm, known as Newlands Farm, and maintain it for the family.  Women were not allowed to be property owners, but Richard did leave Anne the amount of £6 13s 4d (six pounds, thirteen shillings and four pence) to be paid “at the day of her marriage“.  (With inflation, it would be difficult to calculate how much that would be worth today, but let’s say about £250,000.)

So where and how did the unmarried, 25-year old Anne Hathaway meet the charming 18-year old William Shakespeare?

Birthplace of William Shakespeare

The Shakespeare family lived on Henley Street in the village of Stratford, about a mile from the Hathaway’s farm.  The two families were probably well known to each other, and I’m sure Anne, walking into town to shop and socialize, would have flirted with the handsome young Shakespeare from time to time, as he would have to the charming, self-assured older woman.

William Shakespeare

If they had a proper courtship is also unknown, but what is known is that Anne became pregnant by William, and within a few months a marriage was announced. Because William was just under the age of consent, he had to get approval from his father, John, and on November 27th 1582, a marriage license was issued to William and Anne and a surety bond was put up to ensure the marriage would take place.

It would have been scandalous at that time to be pregnant without the benefit of marriage .   Pregnant without marriage would have resulted in excommunication from the Church, a much more severe punishment than it is today.  Excommunication would have meant that neither person could have been received in the home of a Christian, or helped by a Christian in any way; nor, if they had broken the law, could they have been represented in a court of law.  Also, their child would have been ostracized by society and not eligible to any inheritance.  Marriage was the only alternative.

At one time, Shakespeare’s father had run a successful business but was now in financial ruin. As a potential husband, the young Shakespeare, had absolutely nothing to offer.  Hathaway, on the other hand, came from a family in good financial standing, and with her substantial dowry, would have been considered quite the catch.

On November 28th, 1582, William and Anne were granted a marriage license by the Bishop of Worcester and were married quietly in the village of Temple Grafton, approximately five miles from Stratford.  After their marriage, Anne left her family farm and moved in with William’s family on Henley Street.  A short seven months later, Anne and William became the parents of Susanna Shakespeare.  Two years later, Anne gave birth to twins, Hamnet and Judith.  And for the next 16 years, Anne lived in the Shakespeare family home, shared the household chores with her mother-in-law, Mary, her sister-in-law, Joan, and cared for her children.  (Hamnet died at the age of 11 from the plague).

Where was William, you are wondering?  Three years into the marriage, in 1588, William left Stratford for London.  William wanted to be an actor!  Did William want Anne and the children to join him?  We’ll never know.  Was she a homebody or was she afraid of the always threatening outbreaks of the plague in the big city?  Remember her only son, Hamnet, died of the plague at the age of 11.  What we do know is that Anne stayed in Stratford while William, over the next 25 years, pursued his career, and other loves.

William did return to Stratford frequently and in 1597 after having achieved financial success, he  purchased a much larger home for his family.  But it wasn’t until 1611, 14 years later, that William, the now hugely successful poet, actor and playwright, decided to return to his home and his wife and family.

For the next five years, Anne lived the life she had dreamed of . . . an upper middle-class housewife, socially respected, energetic and in good spirits (perhaps as in the Merry Wives of Windsor), with her husband, children and grandchildren . . .  until 1616 when, at the age of 52, William died unexpectedly.

Six years later, Anne was able to celebrate her husband’s success when his bust was installed near the altar at Trinity Church, where he was buried.

In 1623, at the age of 67, Anne Hathaway also passed and was buried at Trinity Church next to her husband …. perhaps closer in death than they were in life.

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Anne’s family home of Newlands Farm remained with the family through the death of Bartholomew.   It was purchased by the Shakespeare Birthplace Trust in 1892 and fully restored to its original detailing.  This is probably one of the most photographed homes in Great Britain. Although it is referred to as Anne Hathaway’s Cottage, it is not a “cottage” at all.  This spacious home has twelve rooms, with several bedrooms and multiple chimneys for heating and cooking. With its timber framing, thatched roof and rose-covered trellises, the fairy-tale like setting will have you pulling out your camera as you approach this picture perfect, Tudor-style home.

anne-hathaways

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This week, the media reported on the findings of the residue from William Shakespeare’s pipe.  It seemed they were shocked and a bit appalled at the fact that William Shakespeare, of all people, would have smoked marijuana and cocaine.  The use of opiates in Elizabeth times was quite popular (if one could afford them).  Let’s not forget that everyone was somewhat buzzed most of the time from drinking beer and ale instead of the (mostly polluted) water.  Botanists were very busy traveling the world in the 16th century bringing home new plant specimens.  Coca leaves imported Peru and tobacco leaves imported from Virginia in the New America were among the favorites.

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References:  Wikipedia.org, Shakespeare’s Birthplace Trust, Time Traveller’s Guide to Elizabethan England, William Shakespeare

Happy Anniversary Alice

Yes, when I was a little girl, I read “Alice in Wonderland”!  And I have loved her ever since. There have been untold printings of this whimsical, nonsensical book … and, of course, numerous movies, tv specials, plays, even comic books; but I had no idea how popular she really was until I started selling tea-related “Alice in Wonderland” items.  It was almost impossible to keep them in stock. One evening a desperate father called and asked me if I could possibly ship overnight 12 cups and saucers for his little girl’s Alice in Wonderland themed tea party the next day.  From teapots to mugs, jewelry, figurines, books, you name it, Alice fans were and are passionate collectors.

This year marks the 150th anniversary of Alice’s Adventures in Wonderland.  Written in 1865 by Charles L. Dodgson under the pen name, Lewis Carroll, this charming, fairy tale-like story follows a little girl by the name of Alice as she falls through a rabbit hole into a world of fantasy and illusion, populated by the most fascinating characters.

Alice Liddell dressed as a beggar. Photographed by Lewis Carroll (1858).

Alice Liddell dressed as a beggar. Photographed by Lewis Carroll (1858).

Legend says that in 1862 on a boating trip with the Liddell family for an afternoon’s outing, 10-year old Alice Liddell asked Charles Dodgson (aka Lewis Carroll) to entertain her and her sisters with a story.  Dodgson (32, was already a published author, poet, illustrator and photographer), created a fantasy tale of a little girl named Alice, and the adventures that followed after she fell down a rabbit hole.  The origin of how the Liddell family befriended Dodgson are a little sketchy.  One report says Dodgson had become friends of the Liddell family while photographing the Christ Church Cathedral in Oxford where Alice’s father, Henry, was the Rector.  Another says Liddell’s father was the Dean of Christ Church College in Oxford, where Carroll was a math student or professor.

However they met, Dodgson was a family friend and had told many tales to Alice and her sisters, but this time he actually made Alice the main character.  Alice was so delighted by this nonsensical world of rabbits in waistcoats and playing card gardeners, she pleaded with Dodgson (aka Carroll) to write the story down for her.  It took Carroll months as he carefully penned the story, illustrating it with his own pen and ink drawings.  Although the story is said to be for Alice, with her short cropped dark hair, it appears that Carroll used Alice’s sister, Edith, as the model for these illustrations.

Dodgson was an exceptionally gifted and talented man.  Some might say he was also cursed with demons.  He won many awards as a mathematician and scholar.  Under the name, Lewis Carroll, he was a published author of short stories and poems.  In addition to his writing and illustrations, he was a very respected and influential photographer,  but gave up photography entirely in 1880 for some unknown reason.  The success of Alice’s Adventures in Wonderland made him known around the world.

Edith Liddell illustrated by William Blake Richmond

Edith Liddell illustrated by William Blake Richmond

Since being written in 1865, Alice’s Adventures in Wonderland has never been out of print, and has been translated in more than 170 languages.  Today, only about twenty copies of the first printing are known to survive.  In 2009, at the Profiles In History auction house in California, a copy of the original book, which actually belonged to 10-year-old Alice Liddell, was sold for $115,000.  Also auctioned was an extremely rare first edition, which sold for $40,000.

To celebrate this milestone anniversary, the Morgan Library and Museum in New York City has on exhibit the original manuscript of Alice (on loan from the British Museum), as well as original correspondence, unique drawings, hand-colored proofs, rare editions, vintage photographs, and some other very important objects associated with the story.  Alice: 150 Years of Wonderland will be on view at the museum through October 11th.  If you happen to be in New York City between now and October 11th and are as avid a fan of Alice as I am, I’m sure you’ll enjoy this 150th anniversary celebration!

And the next time you sit down to a pot of tea, be sure to pay homage to the Mad Hatter, the Dormouse and the March Hare!  It is, after all, their anniversary as well!

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Refererences:  The Famous People Society, Wikepedia.org, Paste Magazine,  The Morgan Library and Museum.

From the Wine Trail to the Whisky Trail

While in New Hampshire this past weekend, we thought it might be nice to visit some local wineries. New Hampshire’s wine industry is in its infancy, with the oldest vineyard, Jewell Towne Vineyard of South Hampton, opening in 1994.  Although there were two previous to Jewell Towne, they’ve since ceased operations.

Our day out took us to the Haunting Whispers winery in Danbury.  As we drove up along the winding, tree-lined, immaculately manicured road, we were unsure about what we were going to discover.  But there at the top of the hill was a large impressive home with imposing stone fireplace looking out over a magnificent vista.  The vineyard was at the bottom of the grassy knoll enclosed in a Jurassic Park-like wire fence, laid out in perfectly aligned rows, with young trellised vines just starting to show their fruit.

Our host was very gracious and took us on a detailed tour of the winery, from the fermentation room to the bottling area.  But what was most interesting, after touring the wine-making process, was being escorted into the distillery.  Distillery?  This, it seemed to us, was where his passion lie …. making whisky!

Scottish bagpipersThis visit brought us right back to our tour of the whisky distilleries in Scotland and how magnificent those distilleries were.  There are approximately 10 different, organized whisky trail tours in Scotland, with over 50 distilleries.  Because we were in the Aberdeen area at the time, we took a self-drive tour of the distilleries in that region.   From Strathisla, established in 1786 to Glen Moray established in 1897, each distillery was unique in its approach to providing an impressive atmosphere where you could walk through the historic buildings and watch the intrinsic processes of malting, milling, mashing, and distillation of the barley.  From there you proceed to the barrel storage cellars and then to the tasting rooms where an informative presentation is made and where you would be schooled in the art of tasting whisky, each with its distinctive taste, texture, color and smell.

Single Malt Whisky Casks

Single Malt Whisky Casks

The word “whisky” evolved from the Gaelic “uisge beatha” meaning “aqua vitae” or the “water of life”.   According to Wikepedia, the ‘art of distillation’ began in Ireland but was not recorded until the 12th century in Scotland.  Some historians believe that the ‘Heather Ale’ drink could have been brewed since 2000 B.C.  In the 12th century, however, whisky was being produced in Scotland, in monasteries by monks for the relief of colic, palsy and even smallpox.  It’s amazing how beverages, such as tea, coffee, and whisky, were introduced to us for their beneficial and medicinal  qualities. The practice of distilling grains solely for medical purposes eventually became a beverage to be enjoyed by the aristocracy.  In 1494 James IV, King of Scotland, so enjoyed this “water of life” he ordered approximately 500 bottles “To Friar John Cor, by order of the king, to make aquavitae“.

Henry VIII, King of England

Henry VIII, King of England

With the cold raw winters in Great Britain, it doesn’t surprise me that whisky became very popular very quickly.  And when in 1536 King Henry VIII, self-proclaimed Supreme Head of the Church of England, forced the closure of the monasteries, monks had nowhere to go and needed to find a way to earn money. That was when whisky production moved into the farms and homes.  With the merging of England and Scotland in “The Act of Union” in 1707, taxes were applied to this now very popular beverage.  This is when the government, realizing the potential for additional taxation, introduced the English Malt Tax, forcing most of the distilleries underground, where they remained for the next 150 years.

Then let us toast John Barleycorn,
Each man a glass in hand
And may his great prosperity
Ne’er fail in old Scotland!

By definition, we are not ‘whisky drinkers’ (although we do enjoy a wee dram now and then), we did, however, come away with a new appreciation for this beverage and the dedication of the men and women who have been working in this industry for over 300 years.  With its breathtaking landscape, warm and generous people,  should you get the opportunity to visit Scotland this summer, or any time, you MUST make the Scottish Whisky Tour part of your journey.

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References:  Scotch Whisky Association, Wikipedia.org, Biography.com, Visit Scotland

Custard Powder?

As a Christmas gift one year, hubby received a ‘care’ package from home.  Among the Jammie Dodgers, Jelly Babies, Digestives and Cadbury Flakes was a bright yellow and red tin of “Bird’s Custard Powder”.   Idenbirdscustardtifying the other childhood favorites was easy, but what was this Bird’s Custard Powder?  Not only had I never heard of it, I wasn’t sure what to do with it.

The tin of powdered custard sat in the cupboard for quite awhile until one very cold, snowy winter’s night, neither one of us wanted to go out, but were looking for a little ‘something’ after dinner.  Hmmmm, we had this Bird’s Custard Powder in the cupboard……

The directions were fairly simply ….
Mix 2 tablespoons of custard powder with 1 to 2 tablespoons of sugar (according to sweetness desired) in a bowl. From 1 pint of milk, mix a little milk into the custard powder mixture to form a smooth paste.  In a small pot, heat the remaining milk over medium heat and then slowly whisk in the powder mixture.  Continue stirring until custard thickens.  

We poured the hot creamy mixture into dessert bowls and set them into the frig to cool. An hour later, with a dollop of whipped cream, we decided to ‘try’ our powdered dessert.  It wasn’t bad!   It ended up being a long, cold winter and we eventually used all the custard powder for ’emergency’ desserts.

Little did I know at that time how popular this yellow and red tin was.   Many trips to Morrison’s, Sainsbury’s, Iceland and other U.K. supermarkets made me well aware of this ‘must have’ staple for most U.K. kitchens.   Not only can you make thickened custards (aka ‘puddings’ in the U.S. – Jell-O puddings, Royal puddings), but it is a key ingredient for trifles, pie and cake fillings, or as a pouring custard over desserts.  There are actually recipes based on using this as the main ingredient.

I asked many Brits what was this powdered substance.  Interestingly, no one knew ….. and were not the least bit interested in finding out, but I had to.

Custard in the U.K. is what we in the U.S. would call a “pudding”.  It is a mixture of milk, eggs and sugar which is heated until it thickens, and has been an important part of the British diet since Medieval times.   Food historians have credited the Romans as being the first to actually combine cooked eggs with other ingredients to create savory and sweet foods.  The earliest printed reference for custard/pudding is 1730.   As always, it was the upper classes who were able to enjoy these sweet concoctions.

Alfred Bird, a registered pharmacist, chemist and an inventor, was bobirds-tubrn in Nympsfield, England in 1811.  Alfred was the loving husband to Elizabeth.  Elizabeth had food allergies – one of which was an allergy to eggs (the other was to yeast).  As a concerned husband who wanted his wife to be able to have something sweet to pour onto her desserts, as was the style, without suffering an allergic reaction, Mr. Bird went into his laboratory.

Combining corn flour, sugar and flavorings, he created an egg-free, powdered substitute, which, when heated with milk, thickens and pours like custard.   As happens so frequently, at a dinner party the dried-custard powder, which was suppose to be served to his wife only, was also accidentally served to all his dinner guests. They overwhelmingly enjoyed it.  It was then that Alfred realized his ‘invention’ might have mass appeal.

It wasn’t long before Mr. Bird formed Alfred Bird and Sons Ltd. and opened a successful shop in Birmingham, England to sell his Bird’s Custard Powder. This was 1837.  Six years later, the creative Mr. Bird invented another item that would ultimately transform the baking indbirdscustardoldustry ….. baking powder.

His egg-less custard and baking powder soon became household staples, as did his other products – blancmange powder, jelly powder, and egg substitutes. Others saw the success of these products and the competition began, but they couldn’t compete with the savvy Mr. Bird.

As a talented businessman, Alfred realized the power of promotions and advertising, creating fun and memorable advertising campaigns. Being touted as a healthy and nutritious food, children were often featured in his advertisements.  Soldiers in WWI were provided with Bird’s custard as a healthful addition to their diet.  It wasn’t long before Americans began using custard powder and other cornstarch derivatives as thickeners for custard-type desserts.
birdschildren
From an advertisement in 1918 :  “At so small a cost as Bird’s Custard, there are few dishes in our daily diet which provide so much real nourishment and body-building material.

BIRD’s Custard is not only a delectable dainty, enjoyed by everybody, but is also a genuine whole-some food, which may be consumed freely by the children and grown-ups, with the confidence that, money for money, no better value is obtainable.

There is no shortage of BIRD’s Custard. There is plenty for everyone. We are working hard to supply the exceptional demands of the Military and the Public.”

Alfrbirds olded Bird died in his home in 1878 at the age of 67, but not before passing the company on to his son, Alfred Bird, Jr. who then passed the company onto his son.  In his obituary in the journal of the Chemical Society (of which he was a fellow), Alfred Bird Sr’s. skills and research were discussed at length, but never a mention of his other achievement, the famous Bird’s Custard Powder.

Bird’s was purchased by the General Foods Corporation, which was itself taken over by Philip Morris in the 1980s and then merged into Kraft Foods.  Kraft Foods sold the Bird’s Custard brand in 2004 to Premier Foods, the current owners.   Bird’s Custard can now be enjoyed by ex-pats around the World, from Italy, France, Spain, Greece, Germany, Austria, Sweden, India, Canada and the U.S.A.

The recipes using Bird’s Custard are too numerous to list. There are cookbooks and cooking websites dedicated to using this powdered custard as an ingredient.  Now I know what to do with this yellow and red tin.  How about you?

Pastry and Sweets for the Dinner & Supper Tables by Alfred Bird

85 Recipes online using Bird’s Custard Powder

Desserts using Bird’s Custard Powder

References:  The Food Timeline, Wikipedia, Bird & Sons, Geni.com, Our Warwickshire.com

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