So that’s it, apparently: the great masterpieces recognized as such by the entire world for generations are now tainted by their supposed “whiteness” and must be censored by the Robespierre-like mob of the “woke”.
“It’s not merely that the Western Civilization-focused ‘Introduction to Art History: Renaissance to the Present’ class has been deleted, but the entire concept of ‘Western art’ itself will be a focus of criticism in the multiple new ‘more culturally sensitive’ classes that will replace it.”
The inmates really are running the asylum.
“How long before the beautiful centuries-old campus buildings themselves will be ‘discovered’ as part of the Western tradition of architecture? Will they survive the decades to come as the ‘purge’ grows ever fiercer and more anti-intellectual?”
I feel like I’m living in a slow-motion (so far…) version of the French Revolution, or maybe the Cultural Revolution of Red China. God preserve us!
With tonight being Burns Night, I thought I’d start with the wonderfully-named Rumbledethumps: a traditional dish of the Scots Borders, from whence he hailed – and from which a good chunk of my father’s family likewise hailed! Indeed, we shared a town – Selkirk – with the Ploughman Poet, and had our own subtly distinct version of the well-known “Selkirk Grace”:
Some hae meat and canna eat, And some have nae that want it; But we hae meat, and we can eat, Sae let the Lord be thankit!
Now for two close cousins of Rumbledethumps: Irish Colcannon, and English Bubble-and-Squeak:
“Colcannon is a favorite Irish recipe, especially on St Patrick‘s Day. Seriously, what is not to like? Creamy mashed potatoes, fresh, crunchy curly kale, a bit of spring onions, and pats of butter.”
Delicious, and not just for St. Padraig’s! The spring onions and kale give it both a fresh flavor and a health boost. I don’t pulse or chop them mechanically, just give the kale a thin chiffonade, and slice the green onion into 1/8 to 1/4″ rounds. Be sure to include the green tops!
The first specifically British dish I ever made, many years ago (many, many years, now…), Bubble and Squeak is the lovely, quirky, evocative name for what is mostly fried leftover vegetables, usually from Sunday’s roast dinner (sometimes leftover meat, or bacon, is incorporated). The name comes from the sound it makes as it’s frying! It can be breakfast, brunch, lunch, or supper, as circumstances may dictate.
In Yorkshire itself, these puffy pastries, baked in oil (yes, you heard that right…), are often served as a starter; in rest of Britain, they’re the classic accompaniment to a Sunday roast (see here for more on the Sunday roast or “Sunday lunch”). In either case, plenty of gravy is an essential accompaniment – see below!
Another evocatively-named dish, Toad-in-the-Hole combines “bangers” (sausages) with a Yorkshire-pudding-like pastry batter (in fact, the Yorkshire pudding recipe could be used for this dish, although the one given here is a wee bit different). A classic supper dish, but could also be the centerpiece for a (slightly less traditional) Sunday lunch. The bangers are rather jumbled in the illustration; I like mine arranged a bit more neatly!
Several – arguably all! – of the above could deliciously benefit from being served with onion gravy, and Yorkshire pudding and Toad-in-the-Hole practically demand it. As the linked recipe notes,
“The ultimate in comfort food must be any meat dish, or meat and creamy mashed potatoes, smothered in a rich onion gravy. The bringing together of sweet onions and a dark rich sauce—which is both sweet and savory—is a classic of both the British and Irish kitchens.”
And darned tasty on this side of “the Pond,” I must say.
A splendid tribute! I have come to the conclusion that I have, heretofore, sadly underestimated the importance – and abilities – of Christopher Tolkien. Perhaps, if God so wills it that I make it to the Blessed Realms myself, we may meet, and I can apologize!
“Using a saucer and speaking with proper grammar are acts of civil resistance, of cultural secession, examples of negative response to the demands that we participate in the forced labor of helping to dismantle our own civilization with our own hands.”
“Hedge laying is a seasonal job carried out between October and March when trees and shrubs are dormant, and birds have finished nesting in the hedges…”
Ever wondered how to “lay a hedge” in classic English style (or even what that term meant)? Here’s an excellent starting point! No reason it couldn’t be done here in the U.S., for those with the land and resources to do so! I’ve often wished I could have a place where I could recreate an English cottage garden, including / incorporating a traditional hedge.
The journalist and author Peter Hitchens wrote on social media,
“RIP Sir Roger Scruton, a man of immense courage, intellect and fortitude, whose loss we can ill afford in these narrow, conformist times.”
Tory MEP Daniel Hannan said on Twitter,
“Professor Sir Roger Scruton, the greatest conservative of our age, has died. The country has lost a towering intellect. I have lost a wonderful friend.
“There was no subject he could not light up with his effulgent prose: architecture, theology, music, fox-hunting, painting, wine, philosophy. I honestly can’t think of a wiser or more complete contemporary writer.”
And this – from author and historian Anne Applebaum,
“In the 1980s, Roger Scruton organised money and books for dissidents in Eastern Europe.
“I was one of the student couriers who helped smuggle them ‘across the iron curtain.’ I am still grateful for what Roger did for them, and for me.”
Today is Plough Monday, the first Monday after Twelfth Night and Epiphany, and what used to be an important date in the agricultural calendar. Traditionally it was the day on which farm workers returned to their duties after the Christmas and New Year break. On this day,
“A plough would be taken to the local church to be blessed in order to ‘speed the plough’ and ensure a bountiful harvest later in the year. It was a difficult time of year for ploughman, as the ground was hard and difficult to work on, so the ploughmen would decorate their ploughs and take them around the local villages where they would ask for money from the wealthy landowners.”
This money was formerly used to pay for “plough lights”: candles lit in the church, to pray God’s blessing upon the agricultural work. And if a donation was not forthcoming, the miserly one might find that his yard would be plowed!
Today would be the perfect day for a classic English “ploughman’s lunch,” which at its most basic consists of rustic country bread, one or more varieties of (originally local, now any British) cheese, pickled onions, chutney and/or some other sort of “pickle,” and ale or (generally “hard,” but sweet would be a perfectly fine substitute) cider.
Some would add an apple, others some type of greenstuff (watercress would seem a traditional choice, as it might have been picked fresh from the stream running at the bottom of the field), or perhaps a boiled egg; but though one occasionally sees them with smoked meats, pork pies, or even Scotch eggs, there seems little need to go too far beyond the basics, to me.
This one includes spring onions and a (somewhat anachronistic, in my view) tomato, but otherwise sticks pretty close to the basic plan!
Let the wealthy and great
Roll in splendor and state:
I envy them not, I declare it.
I eat my own lamb,
My own chickens and ham;
I shear my own fleece, and I wear it.
I have lawns, I have bowers,
I have fruits, I have flowers;
The lark is my morning alarmer.
So, jolly boys, now,
Here’s God speed the plough!
Long life and success to the farmer!
(I am almost positive that this verse is on the other side of the mug seen in the picture, above!)