families she'd proudly claimed as Dutch had turned out to be
clearly German [...] Genealogy research usually contains
surprise revelations of heritage

it doesn't make massive difference in any case,
except in the attitudes and prejudices department.

Back in the 1970s in my part of rural Ontario there were separate
Dutch, German and Polish social clubs. All of them were too small to
be sustainable but reluctant to merge because of bitter memories of
WWII. Dutch Farmer Bill's dad, who had suffered badly in a Dutch concentration camp from 1941 until the Canadian liberation of 1945
and had more reason than anyelse to hate Germans, was the one who
spoke out on the side of common sense. He pointed out that the

Whew. Sometimes it's the ones who have actually
suffered who have the will to forgive, whereas
those with grudges passed down from generation
to generation hold on to them, the injuries having
faded long since but the attitudes holding on and
taking on a life of their own.

Renfrew County German immigrants mostly arrived between 1829 and
1914, many to escape the constant continental wars and none were

The history of Europe is as full of strife as
anywhere else's - it's only when everyone values
universal prosperity without survival competition
that a stable peace can be formulated. Cooperation
is much underrated by us humans.

Nazis. And that the Poles came mainly in same time frame and had
never been persecuted by their neighbours. The Dutch didn't show up
until 1946-1947. "That war has been over for over 25 years and

Not that that makes a difference.

besides ... we all like beer, polkas and sausages." He convinced the
three groups to hold one large joint Oktoberfest starting in 1972.

It's great that one voice of reason did in fact
make the difference. If there were a lot more of
those, the world might be able to fix itself,
with or without Coca-Cola.

Title: Gestamptepot
1 lb Frozen french cut green
Beans, thawed, drained or
Spinach or kale

To keep it sufficiently Teutonic, make sure not to
use too French French beans. Or omit them altogether.

Bubble and squeak
categories: British, main, simulated leftover, celebrity, fancified
servings: 6

1 1/2 lb all-purpose potatoes, peeled
- and cut into chunks
1 1/4 lb mixed winter vegetables such as carrots,
- Brussels sprouts, rutabagas, turnips, onions,
- leeks or savoy cabbage, peeled or trimmed and
- chopped into equal-sized chunks
2 oz olive oil, divided
2 oz butter, divided
7 oz pk vacuum packed chestnuts
6 pork sausages, linked together
6 venison or beef sausages, linked together
Sea salt and freshly ground black pepper
1 sm bn rosemary, leaves picked and finely chopped
Nutmeg, for grating
3 red onions, peeled and finely sliced
4 bay leaves
1 Tb all-purpose flour
1/2 c balsamic vinegar
1 c plus 1 tablespoon vegetable or chicken stock

Cook the potatoes and mixed vegetables in a pan of
boiling water for 15 to 20 min. When they're cooked
right through, drain and put aside.

Heat 1 oz each olive oil butter in a large frying pan
and add the chestnuts. When they start to sizzle,
add the potatoes and vegetables. Mash the vegetables
up in the pan, then pat the mixture into a thick
pancake shape. Fry 30 min on a medium heat, checking
every 5 min. When the bottom turns golden, flip it
over bit by bit and mash it back into itself. Pat it
out flat again and continue cooking until really
crisp all over.

Preheat the oven and a roasting pan to 425.

Unravel the pork sausage links and squeeze the
filling between them until all 6 sausages are
joined together. Do the same to your venison or
beef sausages. Pat them to flatten them a bit.
Drizzle with olive oil and massage this into your
2 long sausages. Sprinkle over a pinch of pepper,
the rosemary and some nutmeg. Put 1 sausage on
top of the other and roll them up like a licorice
wheel. Poke 2 skewers through, in a cross shape,
to hold the sausages together.

Take the preheated roasting pan from the oven.
Drizzle in 1 oz olive oil and add the onions.
Season, add the remaining butter and stir. Place
the sausage wheel on the onions and stick the bay
leaves between the sausages. Drizzle with some
more oil and roast for 40 min, or until golden and
crisp. When your sausages and onions are done, your
bubble and squeak should be ready too. If it still
hasn't browned, put it under a hot broiler for 5 min.

Remove the sausages to a plate and place the pan
with the onions on the stove top. Whack the heat
up to full and stir in the flour, balsamic vinegar
and stock. Bring to the boil and leave to thicken to
a nice gravy consistency, stirring every now and then,
and season to taste. Remove the skewers and cut the
sausages into wedges. Serve the bubble and squeak
with a good portion of sausage, a spoonful of onion
gravy and perhaps some lovely dressed watercress.

Jamie Oliver, Jamie at Home
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Quoting Michael Loo to Jim Weller <=-

Dutch Farmer Bill's dad, who had suffered badly in a Dutch
concentration camp from 1941 until the Canadian liberation

Sometimes it's the ones who have actually
suffered who have the will to forgive

He did have a very rough time. He was some kind of Marxist/Socialist
political society/club in university like so many students in that
era and so was rounded up right after the invasion. Political
prisoners didn't receive the basic neccessities of life under the
Geneva Convention that prisoners of war did. He almost starved to
death while performing extremely strenuous forced labour and had
life long amnesia afterwards about that period from the winter of
1942 to his liberation in 1945.

Renfrew County German immigrants mostly arrived between 1829 and
1914

He never hated Germans, just Nazis, collaborators and their fellow
travellers. After the war he developed a strong hatred for
totalitarian regimes of all stripes and was certainly no Marxist by
the time I got to know him.

Bubble and squeak
olive oil
chestnuts
venison
Sea salt
balsamic vinegar

Pretty dam fancy!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bresaola
Categories: Beef, Italian, Preserving, Marinades, Wine
Yield: 12 Servings

10 lb Top round roast; trimmed
All fat
4 l Red wine
2 1/2 lb Coarse salt
12 Branches rosemary; each
About 6 to 8"
1 lg Thyme bunch
8 Bay leaves
2 lg Carrots; quartered
2 lg Onions
8 Cloves garlic; crushed
1/2 c Peppercorns
1/2 c Juniper berries; crushed
1 tb Pepper flakes
2 Oranges, peel only

PREPARATION OF THE MARINADE

Put all of the ingredients except the meat into a tub - plastic or
otherwise - large enough to hold the marinade and the meat. Mix well
for a minute or two.

PREPARATION OF THE BRESAOLA

Place the meat in the marinate. All of the meat should be covered.
Cover the container and place at the back of the refrigerator.  
Leave for a week or until the meat feels quite firm. (We have left it
for as long as ten days as the refrigerator used is cooler than a
basement or root cellar. ) Turn the beef over once at the mid-cycle
of the marinating process. At the end of the marinade period, remove
from the marinade, dry and wrap in two layers of cheesecloth. Hang in
a cool place to dry.  Place paper on the floor as the meat drips a
bit during the first few days of drying. The meat should be hanged
for at least a 3 weeks.  At the end of this time the meat should feel
firm with no give when you press with your fingers. (We have let two
9 pound bresaolas hang for as long as a month and they were
excellent.) For a 12 pound top round, three  weeks should be
sufficient, but we cannot offer a definitive time period. The
firmness test is the best method to judge readiness. Mold will form
during the drying.

When drying is complete, remove all of the mold with a brush and
scraper. Wash the Bresaola with vinegar. Pat dry and rub the entire
bresaola with olive oil. Wrap in grease proof paper, and keep in the
refrigerator.

Serve sliced very thinly. We suggest it be served with arugula, olive
oil and shaved parmesan. Alternatively serve with salsa verde, or wrap
it around quartered figs. [For a richer taste, top each fig quarter
with a teaspoon of teleme cheese, then wrap the bresaola around the
fig and cheese.] Alternatively, crisp some bresaola, break into small
pieces and make a salad of spinach, Radicchio, and pine nuts dressed
with olive oil and balsamic vinegar.

Shalom, Susan

MMMMM

Cheers

Jim


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