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Vote That One ’08!!
and don’t forget this. No, never forget.
In a recent article, we had to write about the city of Miskolc. From their official unofficial website, here are some reasons to go (since deleted!):
Just in time for the next edition of the Budapest Bardroom, here is the soon-to-be-infamous theory of local art-historian and long-term expat Dzseff: that the cookie monster is really a . . . . just, kidding, you’ll have to watch the video to find out!
Here’s a link to a text version of the presentation, with footnotes, sources, and more information. Stay tuned for part two, being revealed tomorrow at the Bardroom, and hopefully online soon for the world to see and be shocked!
I’ve been doing a little research into campsites around Lake Balaton for our upcoming goal of circling the largest freshwater lake on the continent in 3 days, and I came across this gem:
“The tent is always up-to-date, but there are some who chose the trailer. Which one is better or more practical? This old question is brought up over and over again by those who fry bacon in camping-sites. You can send your child to collect wood and by the end of the summer he will learn how to ask for a pocket-lamp from the Fleming girl in the next tent.”
Found here, and no I don’t know why.
The Breton Pancakes
The pancakes and galette pancakes owe their singularity with a cereal introduced by the cross ones in XIIe century in France: the buckwheat of Asia, more known under the name of « Black Corn » (in French).
It is only in XIIIe century that its culture really develops in Brittany; wet and moderate climate being appropriate to him perfectly, the acidity of the grounds too. Thus the ground buckwheat uses the composition of cereal wafer, basic food of the poor campaigns (in fact, kind of daily bread).
In XVe century, the first “bilig” out of cast iron appear. By the means of the many markets, these preparation develop and grow rich then by goods of the trimmings. Quickly 2 kinds of crepes appear:
The buckwheat “galette”, resulting from the original preparation; it was cooked on only one face, remainder flexible and tender. One could cut it in fine thin straps to decorate soups and bubbles or it to furnish, still heat, of egg, pie, sausages, sardines and different multiples local products.
The buckwheat “crepe”, decorated eggs, and scented; it was cooked, on the two faces and was much crustier but very difficult to work. One tasted it at the time of the dessert. It is one can say, the ancestor of the “soft pancake”
It is only at the beginning of the XXe century, that wheat crepes appear, thanks to the popularisation of the white flour, produces before out of price.
Also we will name “galette” all that is carried out containing buckwheat and “crepe” all that is made starting from wheat. Nowadays, “crepe” and “galette” are a product of festival. They today are varied more and more and accompanied by trimmings by most various. France and more particularly French Brittany, knew to emphasize this tradition and to make a recognized gastronomical specialty of it.
A La Galette is the real French Brittany ambassadress Crêperie in Budapest, proposed to you a new French corner in a nautical theme with a good natural light for a bright-yet-relaxing atmosphere.
“Buddha Beach and Retro Beach is one the most popular places not only among the Hungarians, but foreign guests either. The “beach” is situated on the bank of the Duna river from where you can see a fascinating picture: the main building of Budapest University of Technology and Economics, Gellért Hotel and so-called mountain, Szabadság and Petőfi bridges. The most beautiful time is evening when you can sit in a bungalow or in the VIP zone and drink a cocktail. There are two open-airs at the place: Buddha and Retro Beach with new design, equipment, palms, dance floors and sitting places. The open-airs offer different music programs: jazz live, salsa party, funky night, electronic day, house and club music, retro party, lounge live. This year is newness the delicious dishes with the Costes Restaurant quality offer on the Buddha Beach and the grill terrace on the Retro Beach.”
“Dear Dan, Greetings from Trinity College! Spring has arrived in Hartford and the Trinity College Fund is gearing up for the last few months of the fiscal year. You have been a generous supporter of the College in the past and know the importance of giving back to your alma mater.
Last year you donated $6 to Trinity, and we are hoping that you will consider doing so again this year. You can give through our online giving page at https://www.alumniconnections.com/donate/trinity/, by calling our 24-hour gift line at (800) 771-6184, or by mailing a check to:
The Trinity College Fund Williams Memorial 300 Summit Street Hartford, CT 06106
Please contact me if you have any questions or concerns and I hope you consider a gift to Trinity College!
Best, Jennifer Tougas
Annual Giving Officer Trinity College 300 Summit Street Hartford, CT 06106 (860) 297-2365
800) 771-6184 – 24-Hour Gift Line Click here to give to Trinity!“
*Title (and video) stolen from JapanProbe.
Ever wanted to know what it’s like to be the main attraction in one of those conveyor-belt sushi joints in Japan? Well this is it: