Issue 27
Autumn 2007
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Singing for Pleasure (Ladies)
Come and visit the Elgar Birthplace Museum for a fascinating insight into the life and music, family and friends, and inspirations of Sir Edward Elgar, England's greatest composer.
Discover the man and the music, as you enjoy the many treasures displayed in his Victorian country cottage birthplace and in the adjacent attractive modern Elgar Centre.
The Elgar Birthplace Museum
Crown East Lane
Lower Broadheath, Worcester Tel:01905 333224
birthplace@elgarmuseum.org www.elgarmuseum.org
Admission 2008
Adults £6.00
Seniors £5.00
Children £2.00
Students £3.00
Group Visits Welcome
Open Daily 11am-
Last admission 4.15 pm
Enter the answers to the clues over the dashes of the equivalent numbered line. The letters in the shaded column, when suitably rearranged, will spell out an English town which would be found in a guide to spa towns of note.
All the clues relate to cities world wide.
1. The capital of Nordic “cool” (9)
2 . The ooh la la capital (5)
3 . Scene of an infamous parliamentary fire (6)
4 . Home of the 2008 Olympics (7)
5. Home to the “Black Bottom” dance (10)
6. This city has been described as “toddling” by Sinatra (7)
7. The Maple Leaf capital (6)
8. Site of the Mid-
9. The beautiful “City on the Bay” (3,9)
Armchair Travellers -
Cucumbers in sour cream (Mizeria)
Peel and thinly slice a cucumber. Sprinkle with salt, let it stand for a few minutes, squeeze out the liquid. Add a little pepper.
Dressing; ½ cup of sour cream, juice of half a lemon, ½ teaspoon sugar and a good teaspoon of chopped dill (dried dill is fine). Mix cucumber with dressing and chill for ½ hour before serving.
Bigos
One 33 ounce jar sauerkraut, one savoy cabbage, 2 lbs beef, 2lbs pork, 1lb sausages, ½ lb smoked bacon, lb Kielbasa, 1 onion, 1 small can tomato purée, 3 – 5 bay leaves, salt, pepper, oil, sugar, allspice.
Boil a large pot of water, add the sauerkraut and let it bubble. Season with herbs and spices. Grate the cabbage, add to the boiling pot, add the chopped onion. Cube beef & pork and brown, add to the pot. Cut the kielbasa into small pieces and sear, add to the pot. Cut the bacon into ½ inch pieces and fry, add to the pot, do the same with the sausages. Add a teaspoon of salt, ½ teaspoon of pepper, small amount of sugar and the bay leaves. Add the can of tomato purée and stir. Simmer, the longer the better.
