Seven Celtic Nations/Including Norse

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Comment by Lady Boru on April 24, 2013 at 7:30am

Comment by Lady Boru on April 24, 2013 at 7:26am

Comment by Lady Boru on April 24, 2013 at 7:26am

Me at this weekend's Celtic Festival!

Comment by Lady Boru on April 22, 2013 at 3:25pm

Comment by Lady Boru on April 22, 2013 at 3:24pm

I am so glad you are enjoying the site Ravenblu.

Comment by Ravenblu on April 21, 2013 at 2:44am

This is a beautiful site and it helps feed my soul. Thank you.

Comment by Lady Boru on April 17, 2013 at 9:39am

Cooking Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons

1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)
Source: United States Dept. of Agriculture (USDA).
U.S.–Metric Cooking Conversions

U.S. to Metric

Capacity Weight
1/5 teaspoon 1 milliliter 1 oz 28 grams
1 teaspoon 5 ml 1 pound 454 grams
1 tablespoon 15 ml
1 fluid oz 30 ml
1/5 cup 47 ml
1 cup 237 ml
2 cups (1 pint) 473 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters

Metric to U.S.

Capacity Weight
1 milliliter 1/5 teaspoon 1 gram .035 ounce
5 ml 1 teaspoon 100 grams 3.5 ounces
15 ml 1 tablespoon 500 grams 1.10 pounds
100 ml 3.4 fluid oz 1 kilogram 2.205 pounds
= 35 ounces
240 ml 1 cup
1 liter 34 fluid oz
= 4.2 cups
= 2.1 pints
= 1.06 quarts
= 0.26 gallon

Comment by Lady Boru on April 17, 2013 at 9:39am

Open a glow stick and add glitter and the fairies will visit!

Comment by Lady Boru on April 17, 2013 at 9:38am

SCOTTISH TABLET Scottish Tablet, is a very delicious crumbly butter fudge, with a real home made taste from Scotland. Ingredients (for 4 pounds/1.8kg tablet):
Butter or margarine - half pound (225g)
Sweetened condensed milk - one pound (450g)
Castor sugar - 4 pounds (1.8kg)
Water - 1 pint (half litre)

Method
Using a non-stick pan, put the water on a low heat and melt in the butter. Add the sugar and bring to the boil. It is important to keep stirring all the time. Once it is boiling, stir in the condensed milk and simmer for 20 minutes. Again, keep stirring to avoid it sticking/burning. Take off the heat and beat vigorously for five minutes, adding the flavouring of your choice. Pour into a rectangular
greased tin and once it is partly cooled, cut into bars (roughly 5 inches long by 1/2 inches wide). Once the tablet is cold, wrap the bars in waxed paper and store in an airtight jar or tin.

Comment by Lady Boru on April 17, 2013 at 9:37am

Shortbread is traditionally pressed into an embossed mould and released to reveal an attractive design on the top before baking.

Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour

Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy.

Sieve both the flour and the corn flour into the bowl and mix well.

Put a small amount of flour on your working surface and place the dough on this.

Shake a little flour on top and roll out about quarter inch thick.

Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.

Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3.

If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes.

Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.

Although the word "shortbread" is derived from shortening, and may have been made as early as the 12th Century, it is during the 16th Century that Mary, Queen of Scots favoured the familiar Petticoat Tails which have become famous the world over.

A tradition with the Shortbread was to break it over the head of the bride as she crossed the threshold of her new home.

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