For those of you (like me) who missed this year's State of the Union Address, here it is:
Sunday, January 29, 2012
Tuesday, December 20, 2011
'Tis the Season
It's the time of year when many of our military members are not only missing their families but also the celebration of many holidays. For the deployed military members, they improvise holiday celebrations and share the spirit with each other and the peoples of many foreign lands.
The following picture is of Christmas in Thailand. Bang Pla, Thailand. Thai children greet Santa Claus upon his arrival at the Christmas party. SSG Nicolas Thomas, re-enlistment and training NCO, Co "A", 325th Sig Bn, 29th Sig Gp, 1st Sig Bde, portrays Santa. 20 Dec 1969.
This picture is from here. To see more pictures of our military celebrating Christmas in various countries during numerous wars and conflicts visit: http://www.history.army.mil/html/reference/holidays/index.html
Amazon has Military Ornaments
The following picture is of Christmas in Thailand. Bang Pla, Thailand. Thai children greet Santa Claus upon his arrival at the Christmas party. SSG Nicolas Thomas, re-enlistment and training NCO, Co "A", 325th Sig Bn, 29th Sig Gp, 1st Sig Bde, portrays Santa. 20 Dec 1969.
This picture is from here. To see more pictures of our military celebrating Christmas in various countries during numerous wars and conflicts visit: http://www.history.army.mil/html/reference/holidays/index.html
Amazon has Military Ornaments
Wednesday, December 7, 2011
In Memory of WWII
On this anniversary of the bombing of Pearl Harbor, we should remember those who gave their lives in WWII. This video is a short synopsis of this time.
Tuesday, November 29, 2011
A New Link to Share with You
I have just discovered a new link that may be of interest to those interested in religious tolerance in American history. The George Washington Institute for Religious Freedom offers education aids for educators, students and researchers. The following is a letter Washington wrote to the Hebrew congregation of a synagogue in Newport, Rhode Island in 1790.
Gentlemen:
While I received with much satisfaction your address replete with expressions of esteem, I rejoice in the opportunity of assuring you that I shall always retain grateful remembrance of the cordial welcome I experienced on my visit to Newport from all classes of citizens.
The reflection on the days of difficulty and danger which are past is rendered the more sweet from a consciousness that they are succeeded by days of uncommon prosperity and security.
If we have wisdom to make the best use of the advantages with which we are now favored, we cannot fail, under the just administration of a good government, to become a great and happy people.
The citizens of the United States of America have a right to applaud themselves for having given to mankind examples of an enlarged and liberal policy—a policy worthy of imitation. All possess alike liberty of conscience and immunities of citizenship.
It is now no more that toleration is spoken of as if it were the indulgence of one class of people that another enjoyed the exercise of their inherent natural rights, for, happily, the Government of the United States, which gives to bigotry no sanction, to persecution no assistance, requires only that they who live under its protection should demean themselves as good citizens in giving it on all occasions their effectual support.
It would be inconsistent with the frankness of my character not to avow that I am pleased with your favorable opinion of my administration and fervent wishes for my felicity.
May the children of the stock of Abraham who dwell in this land continue to merit and enjoy the good will of the other inhabitants—while every one shall sit in safety under his own vine and fig tree and there shall be none to make him afraid.
May the father of all mercies scatter light, and not darkness, upon our paths, and make us all in our several vocations useful here, and in His own due time and way everlastingly happy.
G. Washington
Sunday, July 24, 2011
History and Food Preservation
My garden has been very productive this year and I've kept busy canning food to eat the next year. I was wondering about how my ancestors may have preserved food without the luxury of food processors, pressure canners and specially made jars and seals. The following article gives an insight to how they did it. There are also links to look at other articles concerning food in the medieval days.
Medieval Food Preservation
Facts and interesting information about Medieval Food and meals,
specifically, Medieval Food Preservation
Medieval Food Preservation
It was important for the Medieval people of the Middle Ages to preserve food in the summer to be eaten during during the winter months. Foods which could not be preserved were only eaten when they were in season. It was not economic to keep and feed animals during the winter so animals were slaughtered in the autumn. The meat during the Medieval times of the Middle Ages was preserved in salt. Some historians believe that pepper was also used in food preservation during the Medieval times of the Middle Ages, however pepper was even more expensive than salt that its use for such a purpose must have been extremely limited.
The use of Salt in Medieval Food Preservation
There were two methods of food preservation using salt as a preservative. Dry-salting where the meat or fish was buried in salt and brine-curing where meat was soaked in salt water. Each year households prepared tubs of a thick saline bath and undertook to preserve fresh meats for the coming winter. The problem was that any food preserved in salt had a constant salt taste. Methods were therefore introduced to disguise the salty taste. Spices form the East were added to cooking recipes. These spices included Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamom, Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. Food was also served with a variety of sauces which also disguised the salt taste. Salted meats and fish were generally rinsed in several changes of liquid before they were added to a dish.
Methods and Techniques of Medieval Food Preservation - Pickling, Gelatine, Smoking
There were several other methods used during the process of Medieval food preservation:
Pickling - Pickling in a salt brine was the standard method of preserving meats and fish. Typical pickling agents included brine (high in salt) and vinegar
Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be preserved by cooking in a material, such as gelatine, that solidifies to form a gel. Some foods naturally form a protein gel when cooked such as eels
Smoked Food - Wood smoked food was a method use to preserve pork or fish
Drying - Most meats and fruit can be preserved through the drying process. Drying is also the normal means of preservation for cereal grains such as wheat, oats, barley and rye.
Candies - Fruits & nuts could be candied in order to prolong their life
Honey - Was used a preservative in mead
Principle of Medieval Food Preservation
The principle of food preservation was to treat food in such a way as to safely stop, or slow down, the spoilage of food. The preservation methods require the food to be sealed after treatment.
From: Medival Food Preservation. http://www.medieval-life-and-times.info/medieval-food/medieval-food-preservation.htm (accessed July 24, 2011).
Here's a short video on the history of food preservation:
Medieval Food Preservation
Facts and interesting information about Medieval Food and meals,
specifically, Medieval Food Preservation
Medieval Food Preservation
It was important for the Medieval people of the Middle Ages to preserve food in the summer to be eaten during during the winter months. Foods which could not be preserved were only eaten when they were in season. It was not economic to keep and feed animals during the winter so animals were slaughtered in the autumn. The meat during the Medieval times of the Middle Ages was preserved in salt. Some historians believe that pepper was also used in food preservation during the Medieval times of the Middle Ages, however pepper was even more expensive than salt that its use for such a purpose must have been extremely limited.
The use of Salt in Medieval Food Preservation
There were two methods of food preservation using salt as a preservative. Dry-salting where the meat or fish was buried in salt and brine-curing where meat was soaked in salt water. Each year households prepared tubs of a thick saline bath and undertook to preserve fresh meats for the coming winter. The problem was that any food preserved in salt had a constant salt taste. Methods were therefore introduced to disguise the salty taste. Spices form the East were added to cooking recipes. These spices included Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamom, Coriander, Cumin, Garlic, Turmeric, Mace, Anise, Caraway and Mustard. Food was also served with a variety of sauces which also disguised the salt taste. Salted meats and fish were generally rinsed in several changes of liquid before they were added to a dish.
Methods and Techniques of Medieval Food Preservation - Pickling, Gelatine, Smoking
There were several other methods used during the process of Medieval food preservation:
Pickling - Pickling in a salt brine was the standard method of preserving meats and fish. Typical pickling agents included brine (high in salt) and vinegar
Gelatine - Jelly or gelatine was used for preserving cooked meat or fresh fish. Food may be preserved by cooking in a material, such as gelatine, that solidifies to form a gel. Some foods naturally form a protein gel when cooked such as eels
Smoked Food - Wood smoked food was a method use to preserve pork or fish
Drying - Most meats and fruit can be preserved through the drying process. Drying is also the normal means of preservation for cereal grains such as wheat, oats, barley and rye.
Candies - Fruits & nuts could be candied in order to prolong their life
Honey - Was used a preservative in mead
Principle of Medieval Food Preservation
The principle of food preservation was to treat food in such a way as to safely stop, or slow down, the spoilage of food. The preservation methods require the food to be sealed after treatment.
From: Medival Food Preservation. http://www.medieval-life-and-times.info/medieval-food/medieval-food-preservation.htm (accessed July 24, 2011).
Here's a short video on the history of food preservation:
Monday, July 4, 2011
Did You Know...
The Star Spangled Banner did not become the official national anthem for the United States until 1931? Read more here.
Wednesday, April 27, 2011
Youngest Female Performer on Billboard Hot 100
On April 27, 1963, Margaret Annemarie Battavio's very first single, "I Will Follow Him," reached #1 on the U.S. pop charts. With her 15th birthday only six weeks behind her, and three more years of high school ahead of her, the singer better known as Little Peggy March became the youngest female performer ever to top the Billboard Hot 100, but she'd never crack the top 10 again. Go here to see more information.
This Day in History. http://www.history.com/this-day-in-history/high-school-freshman-little-peggy-march-earns-a-1-hit-with-quoti-will-follow-himquot (accessed April 27, 2011).
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