Elizabeth: The forgotten Years, got it in paperback, a recent re-release. Elizabeth the first of England a heroine queen in any and every perspective, last of the Tudor dynasty, a lifetime fending off foreign invaders, (on land and at sea) suitors, desirable and otherwise, not to forget several attempts upon her life and dealing with people such as Mary Stuart, Queen of Scots.
The Forgotten Years, John Guy's title, concentrates upon the final two decades of her life, sometimes described as the second reign, a period in which she had to deal with Mary's claim to her throne and also Phillip ll and the Spanish Armada. She often kept a difficult relationship with her court, which was filled with dangerous and ambitious courtiers, yet essential to her rule, men such as Francis Walsingham her spymaster, the devoted adviser William Cecil. Robert Dudley, the Earl of Leicester, the Earl of Essex, whom, perhaps not surprisingly, comes to something of a sticky end. All are intertwined in a story of high powered medieval intrigue and political diplomacy.
The author and historian, John Guy, turns an often difficult and sometimes downright boring history into an enjoyable and interesting read. Although there is some modern terminology in this work, this is all part of Guy's easy style and a lot of his research has come through Elizabeth's handwritten letters, in which there are interesting notes upon Dudley, Sir Phillip Sydney and Walter Raleigh and not forgetting the daring exploits of Drake and Hawkins. Of course as you can probably expect, Essex is one of the main characters in the book, not only for his daring do, but also for his often vain, feckless and self-righteous outlook upon Elizabeth, the Court and even England, such a man is likely to make many enemies.
The yearly festival, Ambleside Rushbearing, usually the first Saturday in July, an ancient tradition dating back across the centuries, relating to the one time widespread and yearly practice of replacing the rushes of earthen church floors. Now mostly forgotten, the memory is kept alive in the form of a festival, particularly in Ambleside and other Lakeland locations, most notably nearby Grasmere.
The bearings, from the large harp to small baskets of flowers, consisting of a range of rushes, reeds and grasses, mixed with summer flowers and greenery. Is a community event, mainly for Ambleside's children, but also grown ups to carry the larger offerings.
The procession, upon a circuit of Ambleside town, is led by the larger bearings, followed by all the lesser, crosses, hoops, clusters, bundles and baskets, carried by the children of the infants and junior schools and assorted parents. Usually accompanied by a brass band and assorted members of the local clergy.
Perhaps the highlight of the procession happens when the bearers reach the Market Square, the marchers come to an halt and the bearings are raised to the heavens, with the cry of; "Bearing's Up" and then. "Bearings Down!" The traditional Rushbearing Hymn (revd Owen Lloyd circa 1835) is sung as the procession makes it's way back to St Mary's Church.
There follows a short church service, with all the bearings placed in the church, every child then receives a slice of traditional gingerbread, upon leaving the church. There then follows a light meal, known as the "tea" and afterwards the "Sports" for all the children and the wonderful "Junior's Fell Race" to Todd Crag and back.
The ancient and spectacular city of Timgad in the country of Algiers is Rome's largest city in North Africa. Created in 100 AD by the Emperor Trajan 98 to 117 AD. For some centuries the city was partially buried by the desert sands until it's rediscovery by the Scotsman James Bruce in 1765. This was the ancient Roman city of Thamugadi now Timgad. Originally built as part of a Roman plan to appease and even seduce the local population, by means of promoting the Roman citizen's lifestyle of such virtues as equality among it's people. This was a town for army veterans and for a period of twenty five years, a former legionnaire might expect an equal division of land to his neighbour with housing blocks in the well planned city of an equal 20 meters square. There was the free public baths, regular citizens meetings and games at the forum, there was also the open air theatre with seating for over 3500 people where they could frequently see, often violent and immoral productions. No doubt, effective and probably very appealing to the local population.
At the heart of the city stands the mighty arch of Trajan, the three arched gateway, a surviving relic of the city former glories. There is an inscription devoted to Trajan and Rome's need for continuous expansion.
As with other Roman provinces, North Africa, was encouraged to become a granary to serve the empire, with typical produce being Olive Oil, Grain and Wine, etc.
Eventually Rome lost control of North Africa, through, dispute, wars and invasion, the city being finaly burnt and destroyed by local tribesmen.
There are seven important World Heritage Sites within the country of Ukraine. Saint Sophia Cathedral and related Monastic structures is the first site on the list, an outstanding and architectural construction of Kievan Rus. Next is Kiev Pechersk Lavra, part of the Cathedral complex, but counted as two separate entries and classed as an Orthodox Christian Monastery.
Lviv Old Town, containing some 2000 historic sites within the centre of the city 214 of which are considered to be National Landmarks. The Residence of Bukovinian and Dalmatian Metropolitans, now part of the Chernivtsi University.
Struve Geodetic Arc, part of a chain of triangulations to yield the first accurate measurement of a Meridian. Wooden Tserkvas of Carpathian Region, an important group of wooden Orthodox Churches.
And the Ancient Greek City of Tauric, founded some 2500, years ago, which has survived on the Crimean Peninsula.
This is an aerial view of the £100k marquee erected in advance of the wedding of Phillipa Middleton and James Matthews on Saturday May 20. The marriage service will take place at St Marks Church, Englefield, Berkshire.
Custard, creamy, silky, sweet yellow cup of pleasure, it's not Sponge and Custard, but Custard and sponge, at least for those who know anything about cookery. The English Sauce, as the French, like to say, disparagingly, if any contempt is actually meant.
I can recall, some years ago, working in a catering establishment which had to produce a menu for the staff and Custard would make a regular appearance upon this menu. The problem being that the chefs had a bad habit of not measuring or weighing the ingredients which always produced an end result of stodgy or watery vile and flavourless mess. Not fit for human consumption, let alone staff!
However, there came a day when a new Head Chef arrived and took the trainees to one side, then told each one to prepare a half-pint of custard and serve it accordingly and the trainees, in their care free careless way, all thought this would be easy. But then the Head Chef added; For any sauce which wasn't perfect, the maker could expect to be dismissed! And the end result, well no one was dismissed and the custard served on the staff menu was perfect for ever after.
In my humble understanding of the culinary arts and the production of custard, I can honestly advise, weigh, measure, stir-well and become familiar with the recipe.
A simple recipe; 1 pint of milk. 1 flu oz of single cream. 1 vanilla pod. 4 egg yolks. 1 oz caster sugar. 1 level teaspoon cornflour.
Now, in a suitable pan, preferably over a gas ring (adjustable flame) bring the milk, cream and vanilla pod to a simmer. Remove the vanilla pod. Whisk the egg yolks, sugar and cornflour together, in a bowl (you could already have done this) and then pour the milk and cream onto this mixture, whisking with a balloon whisk all the while. Then return this mixture to the pan and stir well over a low heat, with a spoon, wooden if possible, personally I use a melamine spoon, which works just as well. This process will help to thicken the custard, I often take the pan from the heat in the final stage and stir a good thirty or forty times for an extra smooth and creamy consistency. The sauce is now ready to serve, pour into a jug or straight into a bowl, with fruit or sponge.
Of course if you haven't got a Vanilla Pod, you could always go to the corner shop.
A new photographic image of Princess Charlotte, upon the occasion of her second birthday, photographed by her mother Katherine the Duchess of Cambridge. The photograph was taken in April at the family home Anmer Hall in Norfolk.
There are surprisingly few photographs of the young Princess due to her low number of public appearances and permitted formal photographs. And her privacy has been carefully guarded by her parents, over the past year and no doubt for the foreseeable future.
