What are you really saying, when you say, 'Sláinte'?Read More
Saint David's Day (Welsh: Dydd Gŵyl Dewi Sant) is the feast day of Saint David, the patron saint of Wales, and falls on March 1st each year. The date of March 1st was chosen in remembrance of the death of Saint David on that day in 589, and has been celebrated by followers since then. The date was declared a national day of celebration within Wales in the 18th century.
In 2003, in the United States, St. David's Day was recognised officially as the national day of the Welsh, and on March 1st the Empire State Building was floodlit in the Welsh national colors, red, green and white. It is invariably celebrated by Welsh societies throughout the world with dinners, parties, recitals and concerts.
To celebrate the day, people wear a symbol of either a leek, or daffodil. The leek is patriotic, arising from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy dressed in similar fashion by wearing leeks. An alternative emblem developed in recent years is the daffodil, used and preferred over the leek by the British Government as it lacks the overtones of patriotic defiance associated with the leek.
The Celtic Cultural Alliance is starting a Celtic Reading Club. This group will be devoted to reading and discussing different works of Celtic Literature.Read More
Is it true that Haggis made from old hags?
My Dear Lassie,
Ye’ll be needin’ the
I wish you luck
Grannie Grisel’s Haggis
1 sheep’s stomach bag, plus the pluck (lights, liver and heart)
1lb Lean mutton
2 large onions, chopped
Salt and pepper about ¼ pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 ½ hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton (Add some of the lights before mincing if you wish.). Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings.
Do you have a Celtic culture question for Uncle Edwin, Angus, or Grannie Grisel, our resident Gurus of Good Taste and Advice and Everything Celtic? Write in to firstname.lastname@example.org and they'll get around to
answering in their owntime.
Dear Uncle Edwin,
I have been admiring the plentitudes of available drinking establishments during my stay in Ireland as often as possible, and I was wondering if you could enlighten me on the history of pubs in the British Isles? If anyone, you should know! Thanks.
-SOON TO BE ENLIGHTEND DRUNK
Dear Enlightend Drunk,
Och, aye, ye canna be drinking in our fine establishments without knowin’ a bit o’history behind ‘em. To help ye in yer quest fer knowledge I ha written a wee essay on the matter:
A Short, Random History of Pubs in General
The people of the British Isles ha
In 1215, the measure for ale was standardized in the Magna Carta. By 1625, there were over thirteen thousand inns and taverns around the United Kingdom for a population of just five million. As the number of public houses grew, so did the number of breweries;
Perhaps the best-known pubs are those of Ireland. The Irish pub is the greatest symbol of Irish social life, and the Irish pub experience has been reproduced, with varying success, all over the world. Irish pubs are much more than places to have a quick drink. They have a culture all their own, and in Ireland, a pub can easily be found in every town, village and city. They are the heart of Ireland’s social life, and perhaps the ultimate setting for human interaction.
Perhaps the greatest attraction of Irish pubs, besides the availability of alcoholic beverages, is that they provide a place for the craic (pronounced ‘crack,’ and no, it is not the highly addictive illegal drug). What is the
Do you have a Celtic culture question for Uncle Edwin, Angus, or Grannie Grisel, our resident Gurus of Good Taste and Advice and Everything Celtic? Write in to email@example.com and they'll get around to answering in their own time.
Join us on January 25 for a Robbie Burns Inspired night, filled with Haggis and Whiskey!Read More
The CCA Presents: Irish History with Gerry Timlin
The always-captivating Gerry Timlin of Timlin and Kane, one of the most popular entertainers at Celtic Classic and McCarthy's, will be hosting this cultural experience. This series will focus on Irish history, starting with the Ancient Celts, through the Golden Celtic Age and the Vikings up to the 17th Century; you will be immersed in music, poetry, and history in a truly Celtic experience. Enjoy 6 Wednesday night sessions beginning on January 14, 2015 at 7:00pm, they will be 2 hours in length.Read More
House made Blaas Rolls Now on the Menu! Beginning Tuesday, January 6, we will be serving our
Our Kitchen Notes blog by Chef Jill Oman will be up and running soon.