An Orangeman's Home would be difficult to imagine
In Boston, and if one existed, it would likely be
a cemetery.
Ah... not in my experience...
A Scotch-Irish who came to New England during the
migration would have been foolish at best.
The rivalry between Syracuse and Boston College is
likely an artificial product of this kind of silliness.
I don't think they actually try to kill each other at
this late date, just pretend to. It's a strange world.
College rivalries often are a silliness... and it is a strange world...
Most rivalries are a silliness.
I still am a member... :) However, I don't consider myself of Scots-Irish or Scotch-Irish (and this term apparently is proper, as I
own a 2-vol book called _Irish_and_Scotch-Irish_Ancestral_Research_ published by the Genealological Publishing Company) descent/heritage...
That's the impression I've been given.
Scots-Irish is also proper in genealogical circles...
My original observation was that I have encountered
only one self-described Scotch-Irish. I've never heard
one calling him/herself Scots-Irish. But see below.
I have plenty of Scots ancestry, and a little Irish... but the only
Scots I have that passed through Ireland were there less than a
generation and as far as I've found never considered themselves
to be at all Irish, just Scottish... :)
That's the impression I've been given as well.
There were Scots that moved to Ireland earlier, and whose families
actually were there for multiple generations... I think those the more
likely to refer to themselves as Scotch-Irish or Scots-Irish... as
they'd still think of themselves as Scottish, but perhaps have put down
some roots in an Irish heritage as well... They didn't immigrate to New Engalnd so much as to PA and VA and the Carolinas.... and tended to go
west into the less settled land fairly early...
That quoted Scotch-Irish scholar points out that
the term Scots didn't gain ascendancy among the
Scotch, er, Scots until after the main emigration,
so that the Scotch-Irish (if they self-identified
as such at all) would not have contemporaneously
called themselves Scots-Irish, a mostly
20th-century affectation to counter a 19th-century
affectation.
And that the term is not used in my circle.
Makes sense when one thinks about it... :)
Turns out one of my less favorite professors
was Scotch-Canadian and referred to himself as
Scotch. He even wrote a book about his ancestors
and titled it by that monicker.
In many countries. German: Kartoffel (from Latin terrae
tuber) or Erdapfel, Dutch aardappel - all having something
to do with some kind of subterranean fruit.
The Dutch is closer... ;)
They're conceptually close, and some are
etymologically as well.
And then, the tomato was known as a "love apple" and considered poisonous... ;)
There's a substantial enough number that still
considers it to be so (along with capsicums
and other Capsicums, eggplant, and so on).
Only thing I consider poisonous are the actual apples... ;)
Something I'm still trying to wrap my
head around the whys and wherefores of
that cruel sensitivity.
I don't care about field trips, having gone on plenty
already. I can't speak for anyone else, but I suspect
most of us don't have an urgent upstate New York bucket
list. Mine, accomplished:
1. Millard Fillmore birthplace
2. Konstantin Frank winery
And you've also been to Susan B's house... ;)
Wasn't on my bucket list (insofar as I had
a bucket list).
Will do... so far there doesn't seem to be a need.... :)
In addition to the efforts I have talked about
earlier, I tried to get the Sacerdotes, but
both Dave and Lynnie are very busy in that
timeframe. Dave does say hello, though.
Hello back... :) It would be nice to see them again...
No friends of mine, I'm sure.
Oh, I don't know... I rather like all sorts of bleu cheese, always
have... ;) But I'd not force it on you.... ;)
I had some unintentionally slightly blue
taleggio yesterday. Still didn't care for
that taste, even in minuscule proportion.
At least you appear to have survived it... ;)
My food dislikes have not much to do with their
health effects, and a bit of a mold allergy such
as most normal people have doesn't appear to have
anything to do with it.
---------- Recipe via Meal-Master (tm) v8.01
Title: Greek Style Red Snapper
Categories: Fish/sea, Greek, take with a grain of salt
Yield: 4 servings
2 lb Red Snapper fillets 4 tb Minced fresh parsley
1 lg Red onion,thinly sliced 1 lg Tomato,cored and
chopped
2 ts Oregano leaves 1/2 c Crumbled Feta or Blue cheese
4 tb Lemon juice
Place fish in a lightly oiled baking dish.Lay onions over fish and
sprinkle
with oregano and lemon juice. Mix together parsley and tomatoes and
spread
over fish, then sprinkle with cheese. Cover tightly with foil and place
in
a preheated 350 degree oven for 25 to 30 minutes or until fish flakes
easily with a fork. Source unknown - feta is as far as I know authentic;
blue cheese not so.
-----
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