Oddly enough, Wikipedia's entry for our word of the week, slut, makes no mention of the Dictionary of Newfoundland English of the making of tea.
Slut
From Wikipedia, the free encyclopedia
For other uses, see Slut (disambiguation). Slut or slattern is a pejorative term for a person who is deemed sexually promiscuous. The term has traditionally been applied to women and is generally used as an insult or offensive term of disparagement. Slut has also been reclaimed as a slang term in the BDSM, polyamorous and gay and bisexual communities.[1] It may be used by the person concerned as an expression of pride in their status, or to express envy at the "success rate" of others.
Contents
1 Etymology
2 Common usages
3 Alternate usages
4 See also
5 References
6 External links //
Etymology
Although the ultimate origin of slut is unknown, it first appeared in Middle English in 1402 as slutte (AHD), with the meaning "a dirty, untidy, or slovenly woman." Even earlier, Geoffrey Chaucer used the word sluttish (c.1386) to describe a slovenly man; however, later uses appear almost exclusively associated with women. The modern sense of "a sexually promiscuous woman" dates to at least 1450. Another early meaning was "kitchen maid or drudge" (c. 1450), a meaning retained as late as the 18th century, when hard knots of dough found in bread were referred to as "slut's pennies." A notable example of this use is Samuel Pepys's diary description of his servant girl as "an admirable slut" who "pleases us mightily, doing more service than both the others and deserves wages better" (February 1664). In the 19th century, the word was used as a euphemism in place of bitch in the sense of "a female dog."[2] Similar words appear in Dutch, German and Swedish dialects meaning "a dirty woman," indicating a common ancestor in Germanic languages. The word entered the colloquial Yidish as "akhsluttishkha" meaning "a hag". It exists in Ukrainian too as slutyj as a loan word from Yidish or via the mediaeval Scandinavian Varangian colonists in Kievan Rus'. A popular theory connects slut to earlier Germanic forms meaning "slush" or "mud puddle," but this derivation remains in question.
Read the rest of the Wikipedia entry here.
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REDEFiNE iT: Dictionary of Newfoundland English is brought to you by Rattling Books.
Thursday, October 30, 2008
Sunday, October 26, 2008
October 25 - November 1 Word of the Week : slut
October 25 - November 1 Word of the Week
slut n
Definition according to the Dictionary of Newfoundland English:
slut n 1 A tin kettle, often one with a large flat bottom and tapering to the top, used to boil water on an open fire; cp PlPER, SMUT.
1924 ENGLAND 11 Some were drawing water at an icicled faucet near the cropping shed, bringing 'sluts' (kettles) aboard, and brewing tea.
1937 DEVINE 46 ~ A large tin teakettle. P 102-60 Everybody would line up 3 times a day for salt meat, potatoes and figgy duff or saltfish and brewis and a slut full of boiled tea, no milk but good old Barbados molasses, no sugar. P 54-67 A hotwater kettle, of the familiar type locally made by tinsmiths and much used on outdoor picnics, hunting trips etc, is called a slut—especially the very large sort, holding about 4 gallons and made of sheet copper, used on board the old sealing steamers, being always kept full of boiling water on the galley stove, whence sealers would take small kettlesful to take to their bunks and brew tea with.
1973 MOWAT 69 Twice a week ... we got duff, made out of condemned flour put into bags and boiled in a slut—a big kettle—with a bit of salt pork.
2 Attrib slut kettle: see sense 1 above.
T 181-65 An 'we had a large kettle [that was shaped] up like that. They used to call 'em the slut kettle. slut tea: strong tea brewed in the kettle in which the water is boiled. P 145-74 There was nothing on the table but bread, molasses and slut tea.
Now, we invite you to RELiVE, REMEMBER and REFRESH iT and/or even REDEFiNE iT!
The main thing is to RELiSH iT.
N.B. Any Word of the Week receiving more than 10 posts will trigger a prize from Rattling Books for our favourite.
We also invite you to visit our sister facebook group.
The word of the week is released each Sunday morning on the Newfoundland and Labrador CBC Radio program Weekend Arts Magazine with host Angela Antle.
slut n
Definition according to the Dictionary of Newfoundland English:
slut n 1 A tin kettle, often one with a large flat bottom and tapering to the top, used to boil water on an open fire; cp PlPER, SMUT.
1924 ENGLAND 11 Some were drawing water at an icicled faucet near the cropping shed, bringing 'sluts' (kettles) aboard, and brewing tea.
1937 DEVINE 46 ~ A large tin teakettle. P 102-60 Everybody would line up 3 times a day for salt meat, potatoes and figgy duff or saltfish and brewis and a slut full of boiled tea, no milk but good old Barbados molasses, no sugar. P 54-67 A hotwater kettle, of the familiar type locally made by tinsmiths and much used on outdoor picnics, hunting trips etc, is called a slut—especially the very large sort, holding about 4 gallons and made of sheet copper, used on board the old sealing steamers, being always kept full of boiling water on the galley stove, whence sealers would take small kettlesful to take to their bunks and brew tea with.
1973 MOWAT 69 Twice a week ... we got duff, made out of condemned flour put into bags and boiled in a slut—a big kettle—with a bit of salt pork.
2 Attrib slut kettle: see sense 1 above.
T 181-65 An 'we had a large kettle [that was shaped] up like that. They used to call 'em the slut kettle. slut tea: strong tea brewed in the kettle in which the water is boiled. P 145-74 There was nothing on the table but bread, molasses and slut tea.
Now, we invite you to RELiVE, REMEMBER and REFRESH iT and/or even REDEFiNE iT!
The main thing is to RELiSH iT.
N.B. Any Word of the Week receiving more than 10 posts will trigger a prize from Rattling Books for our favourite.
We also invite you to visit our sister facebook group.
The word of the week is released each Sunday morning on the Newfoundland and Labrador CBC Radio program Weekend Arts Magazine with host Angela Antle.
Monday, October 20, 2008
laddie sucker sighting: Sex and the Island Blog
Kids grow up so fast these days [Sally Sucker and Laddie Sucker]
April 3, 2008
Rumex acetosella, or Sheep’s Sorrel, is a common weed found through out… well… the entire Northern Hemisphere of Earth. It has hardly a quality that gives it value, except as a curdling agent for cheese, which I assumed just happened naturally, given… you know… that it’s dairy.
read the rest at the Sex and the Island Blog
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Laddie-sucker is our word of the week.
REDEFiNE iT: Dictionary of Newfoundland English is brought to you by Rattling Books.
April 3, 2008
Rumex acetosella, or Sheep’s Sorrel, is a common weed found through out… well… the entire Northern Hemisphere of Earth. It has hardly a quality that gives it value, except as a curdling agent for cheese, which I assumed just happened naturally, given… you know… that it’s dairy.
read the rest at the Sex and the Island Blog
*****************
Laddie-sucker is our word of the week.
REDEFiNE iT: Dictionary of Newfoundland English is brought to you by Rattling Books.
Sunday, October 19, 2008
Oct 19 - 25 Word of the Week: laddie-suckers
Oct 19 - 25 Word of the Week
laddie-suckers n
Definition according to the Dictionary of Newfoundland English:
laddie-sucker n Sheep sorrel (Rumex acetosella); SALLY2.
1975 SCOTT 15 Most children in Newfoundland have enjoyed the refreshing taste of the Sheep Sorrel and it is too bad that this habit is lost with childhood. The Sheep Sorrel is known as Sweet Leaf or Laddie Suckers or Sally Suckers.
Now, we invite you to RELiVE, REMEMBER and REFRESH iT and/or even REDEFiNE iT!
The main thing is to RELiSH iT.
N.B. Any Word of the Week receiving more than 10 posts will trigger a prize from Rattling Books for our favourite.
We also invite you to visit our sister facebook group.
The word of the week is released each Sunday morning on the Newfoundland and Labrador CBC Radio program Weekend Arts Magazine with host Angela Antle.
laddie-suckers n
Definition according to the Dictionary of Newfoundland English:
laddie-sucker n Sheep sorrel (Rumex acetosella); SALLY2.
1975 SCOTT 15 Most children in Newfoundland have enjoyed the refreshing taste of the Sheep Sorrel and it is too bad that this habit is lost with childhood. The Sheep Sorrel is known as Sweet Leaf or Laddie Suckers or Sally Suckers.
Now, we invite you to RELiVE, REMEMBER and REFRESH iT and/or even REDEFiNE iT!
The main thing is to RELiSH iT.
N.B. Any Word of the Week receiving more than 10 posts will trigger a prize from Rattling Books for our favourite.
We also invite you to visit our sister facebook group.
The word of the week is released each Sunday morning on the Newfoundland and Labrador CBC Radio program Weekend Arts Magazine with host Angela Antle.
Sunday, October 12, 2008
Galloped Golly Gob Recipe from the St. John's Suzuki Talent Education Program (STEP)
Galloped Golly Gob
(aka Galloped Gob O’Golly)
Recipe from the testing kitchens of the Suzuki Talent Education Program (STEP), St. John’s;
First off, clear the place of any connivers who will covet a drop.
Stock up on charmers to chew the fat and grease the time.
Gaffle out the gear for mixing up a gob of dunge.
Mang together the following:
4 cups of confloption of whatever dried fruit you can firk out of your cupboards (eg. Prunes, apricots, raisens, sultanas, currants, dates etc. according to your preference) and including 1 lemon and 1 orange, each entire which you are after chippling up.
5 cups further of dried fruit confloption wed to grated parsnip and carrot (1 of each if gurrr size; if puny, a couple each)
3 cups Screech
teaspoon each of cloves, ginger, nutmeg and salt and 2 of cinnamon
Mang, mang and mang.
On the side caudle together 4 cups of bread crumbs, 2 cups of brown flour and 1 cup chopped almonds or whatever other nuts you can scare up.
Mang it all up with the other crowd and 4 eggs and 1 cup of oil.
Cover tight with a plastic bag or rig up some other scheme for storing the whole mess in the fridge or other cool place where it can bide for a day or two while you make like jack-easy with the choicest charmer and just for badness kill the rest of the screech , one pleasant grog at a time.
Somewhere between the final mang and the next step, offer all jinkers and other hangashores the chance to make a wish and improve themselves by hanging off a wooden spoon while they cut the curwibbles through the dunge according.
When you’re feeling jonnick, move on. Grease two large pudding bowls or a mess of tins and put to gallup for 3 hours.
Cool and wrap for keeping, somewhere cool and dry, to bide til Thanksgiving.
To serve, reheat and offer with rum sauce after dousing in brandy and putting to blaze. Guttle it down with choice company. If you forget it, no odds, it’ll keep til Christmas.
Leftovers make awful good company bread, guaranteed to beat out any other fairy bun for effectiveness.
Submitted by STEP (Suzuki Talent Education Program) to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
(aka Galloped Gob O’Golly)
Recipe from the testing kitchens of the Suzuki Talent Education Program (STEP), St. John’s;
First off, clear the place of any connivers who will covet a drop.
Stock up on charmers to chew the fat and grease the time.
Gaffle out the gear for mixing up a gob of dunge.
Mang together the following:
4 cups of confloption of whatever dried fruit you can firk out of your cupboards (eg. Prunes, apricots, raisens, sultanas, currants, dates etc. according to your preference) and including 1 lemon and 1 orange, each entire which you are after chippling up.
5 cups further of dried fruit confloption wed to grated parsnip and carrot (1 of each if gurrr size; if puny, a couple each)
3 cups Screech
teaspoon each of cloves, ginger, nutmeg and salt and 2 of cinnamon
Mang, mang and mang.
On the side caudle together 4 cups of bread crumbs, 2 cups of brown flour and 1 cup chopped almonds or whatever other nuts you can scare up.
Mang it all up with the other crowd and 4 eggs and 1 cup of oil.
Cover tight with a plastic bag or rig up some other scheme for storing the whole mess in the fridge or other cool place where it can bide for a day or two while you make like jack-easy with the choicest charmer and just for badness kill the rest of the screech , one pleasant grog at a time.
Somewhere between the final mang and the next step, offer all jinkers and other hangashores the chance to make a wish and improve themselves by hanging off a wooden spoon while they cut the curwibbles through the dunge according.
When you’re feeling jonnick, move on. Grease two large pudding bowls or a mess of tins and put to gallup for 3 hours.
Cool and wrap for keeping, somewhere cool and dry, to bide til Thanksgiving.
To serve, reheat and offer with rum sauce after dousing in brandy and putting to blaze. Guttle it down with choice company. If you forget it, no odds, it’ll keep til Christmas.
Leftovers make awful good company bread, guaranteed to beat out any other fairy bun for effectiveness.
Submitted by STEP (Suzuki Talent Education Program) to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Winning Entry to Recipe Redux from Lesley Davis
My ancestors arrived in Greenspond, Pool's Island and Pinchard's Islandin the 1790s.
Although I knew my grandparents were born in NL, our family lived in Toronto. Until 2006, when I began doing my family history, I didn'tknow that I had relatives in Newfoundland.
My husband, Richard and I spent 3 weeks here in 2006. By happenstance,we found, not only relatives but property! We have spent two full summersin our cottage in Greenspond with our cocker spaniel, Billy. Now it iswith heavy hearts that we are preparing to leave our "newfound" relatives and friends.
In Ontario, we sometimes find puffballs, the size of dinner plates, in the woods. We fry them in butter and have a good feed! What a surprise tofind that my relatives in Newfoundland have been doing the same thing!
Recipes for our "hungered" Newfoudland friends:
Bring a "light" of wood in for the fire.
Put on a "priny" and go to the "kitchen place"
SOUP COURSE
Pea soup floating with "bang bellies".
Make bang bellies with flour, fat, molasses some hot water and a "joog"of salt.
Float on soup to cook.
MAIN COURSE
"Baccallao"
Soak salt fish overnight in water and drain.
"Hotten bake pot" on "kettlestick" over fire.
Add lightly floured fish and fry until browned on both sides.
Serve with "rumpers" "tatties" and a "Joanie" (bread dough cooked onstove top lid) and..."Smokey Jacks aka Horse Farts" or Puff Balls.
In a "bake pot" "hunk" some salt fat and "hotten" over "ampering"fire.
"Hunk" the "horse farts" and add to the "bake pot"
Stir with a "fark" until golden.
May add a "joog" of butter and some chopped onions.
DESSERT
"Bang Belly Pudding (if it falls it's called a "slam bang"!)" aka"Joanie" or "Hurty""Squat" blueberries or partridge berries, add flour, baking powder, sugar,molasses (seal fat optional!) hot water and a "joog" of salt.Drop "poon"fulls into hot water until cooked.
BEVERAGES:
Take fresh water from "staneen"Heat water in a bibby, tin kettle, hurry up or slut over an open fireof "blasty boughs" on a "kettle stick".
Add tea. sugar and milk.
This is dfinitely not "bare-legged tea"OR"Squatum or HurtWine"Home brewed wine from the juice of "squatted" berries and lots of sugar.
"Scoff it up or "guttle" it up, if you're really hungery!
ENJOY!
*********
Submitted by Lesley Davis to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Although I knew my grandparents were born in NL, our family lived in Toronto. Until 2006, when I began doing my family history, I didn'tknow that I had relatives in Newfoundland.
My husband, Richard and I spent 3 weeks here in 2006. By happenstance,we found, not only relatives but property! We have spent two full summersin our cottage in Greenspond with our cocker spaniel, Billy. Now it iswith heavy hearts that we are preparing to leave our "newfound" relatives and friends.
In Ontario, we sometimes find puffballs, the size of dinner plates, in the woods. We fry them in butter and have a good feed! What a surprise tofind that my relatives in Newfoundland have been doing the same thing!
Recipes for our "hungered" Newfoudland friends:
Bring a "light" of wood in for the fire.
Put on a "priny" and go to the "kitchen place"
SOUP COURSE
Pea soup floating with "bang bellies".
Make bang bellies with flour, fat, molasses some hot water and a "joog"of salt.
Float on soup to cook.
MAIN COURSE
"Baccallao"
Soak salt fish overnight in water and drain.
"Hotten bake pot" on "kettlestick" over fire.
Add lightly floured fish and fry until browned on both sides.
Serve with "rumpers" "tatties" and a "Joanie" (bread dough cooked onstove top lid) and..."Smokey Jacks aka Horse Farts" or Puff Balls.
In a "bake pot" "hunk" some salt fat and "hotten" over "ampering"fire.
"Hunk" the "horse farts" and add to the "bake pot"
Stir with a "fark" until golden.
May add a "joog" of butter and some chopped onions.
DESSERT
"Bang Belly Pudding (if it falls it's called a "slam bang"!)" aka"Joanie" or "Hurty""Squat" blueberries or partridge berries, add flour, baking powder, sugar,molasses (seal fat optional!) hot water and a "joog" of salt.Drop "poon"fulls into hot water until cooked.
BEVERAGES:
Take fresh water from "staneen"Heat water in a bibby, tin kettle, hurry up or slut over an open fireof "blasty boughs" on a "kettle stick".
Add tea. sugar and milk.
This is dfinitely not "bare-legged tea"OR"Squatum or HurtWine"Home brewed wine from the juice of "squatted" berries and lots of sugar.
"Scoff it up or "guttle" it up, if you're really hungery!
ENJOY!
*********
Submitted by Lesley Davis to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Bonnie Morgan’s Stuffed Cod
Thanksgiving Fish Dinner
Get yourself a good-sized round fish. The size needed depends on how many hands you plan to feed and their appetites. A rounder might feed one or two, but a larger fish is needed for a crowd.
Head your fish, then gut him in one of three ways:
1. Split him down the belly. This makes cleaning easier, but adds to the sewing.
2. Split him in the back and take out part of the sound-bone to get at the offal, leaving his belly intact.
3. Don’t split him at all, but clean him through the hole where his head used to be. This option is best left to the highly skilled, because the fish must be awful clean before you stuff him.
Scrape your fish and take off his tail and fins. Wash him carefully in several waters and pat him dry inside and out with paper towels. Let him bide on a tray or cookie sheet until ready to stuff.
Make dressing as you would for turkey, chicken, turr, grouse or squid. The amount you need depends on the size of your fish. Roll sufficient day-old white loaf in your hands until fine crumbs form. Seasoning the crumb is highly subjective. Add in savory, salt, black pepper, butter, and fresh or dried minced onion and mix with your hands until it smells just right and holds its shape when you squeeze a small amount gently in your hand. Pack the dressing into your fish through his back, his belly or the hole where his head used to be. Don’t put in too much or you won’t be able to sew him up. He could also burst asunder while baking.
Once the dressing is in his gut, thread a darning needle with twine and sew up his back, belly, and neck hole, as required. You may want to put a small square of tinfoil inside the neck before you sew him up, similar to the treatment you give the over-sized arse of a stuffed turkey. This will keep every bit of dressing inside as he bakes. Once sown up, heave him in a greased roaster and surround him with chopped onions. Cut paper thin strips of fat pork or fat back, and lay them across the fish. Salt and pepper to taste, or to as much as your blood pressure will allow. Add a bit of water, cover the roaster and bake him in a hot oven (400 degrees) until done.
In the meantime, cook praties, carrot, turnip, greens or cabbage enough for all hands in your boiler with a small junk of watered salt beef. Cook until vegetables are fork tender, falling apart, or can be sucked through a straw, according to local tradition.
To serve, hoist the cooked fish onto a serving platter, making sure to leave the bits of fat pork and onion in the roaster. To keep the fish from breaking this must be done very carefully, using two or more metal spatulas and calling in help if needed. Lift out the cooked vegetables into serving bowls, keeping everything separate but the carrot and turnip. Put the beef on the platter with the fish. Leave the cooking water in the boiler. Make up gravy in the usual manner, using flour for thickening and incorporating the pork, onions and drippings. Add water from the boiler as needed. Stir up and cook your gravy in the roaster or use a dipper if preferred. Don’t forget the browning!
Place the platter with the whole stuffed cod in the middle of your dining table, surrounded by the bowls of vegetables and the dipper of gravy. Don’t count on leftovers but the bones and twine.
End the meal with cups of tea, berry pie, tinned cream, and yarns about how big fish used to be when you were youngsters.
Dictionary of Newfoundland English words used:
Arse
Awful
Berry
Bide
Boiler
Dipper
Fat back
Fat pork
Fish
Hands
Heave
Junk
Loaf
Offal
Pratie
Round
Rounder
Salt beef
Sound-bone
Split
Turr
TwineWater
Submitted by Bonnie Morgan to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Get yourself a good-sized round fish. The size needed depends on how many hands you plan to feed and their appetites. A rounder might feed one or two, but a larger fish is needed for a crowd.
Head your fish, then gut him in one of three ways:
1. Split him down the belly. This makes cleaning easier, but adds to the sewing.
2. Split him in the back and take out part of the sound-bone to get at the offal, leaving his belly intact.
3. Don’t split him at all, but clean him through the hole where his head used to be. This option is best left to the highly skilled, because the fish must be awful clean before you stuff him.
Scrape your fish and take off his tail and fins. Wash him carefully in several waters and pat him dry inside and out with paper towels. Let him bide on a tray or cookie sheet until ready to stuff.
Make dressing as you would for turkey, chicken, turr, grouse or squid. The amount you need depends on the size of your fish. Roll sufficient day-old white loaf in your hands until fine crumbs form. Seasoning the crumb is highly subjective. Add in savory, salt, black pepper, butter, and fresh or dried minced onion and mix with your hands until it smells just right and holds its shape when you squeeze a small amount gently in your hand. Pack the dressing into your fish through his back, his belly or the hole where his head used to be. Don’t put in too much or you won’t be able to sew him up. He could also burst asunder while baking.
Once the dressing is in his gut, thread a darning needle with twine and sew up his back, belly, and neck hole, as required. You may want to put a small square of tinfoil inside the neck before you sew him up, similar to the treatment you give the over-sized arse of a stuffed turkey. This will keep every bit of dressing inside as he bakes. Once sown up, heave him in a greased roaster and surround him with chopped onions. Cut paper thin strips of fat pork or fat back, and lay them across the fish. Salt and pepper to taste, or to as much as your blood pressure will allow. Add a bit of water, cover the roaster and bake him in a hot oven (400 degrees) until done.
In the meantime, cook praties, carrot, turnip, greens or cabbage enough for all hands in your boiler with a small junk of watered salt beef. Cook until vegetables are fork tender, falling apart, or can be sucked through a straw, according to local tradition.
To serve, hoist the cooked fish onto a serving platter, making sure to leave the bits of fat pork and onion in the roaster. To keep the fish from breaking this must be done very carefully, using two or more metal spatulas and calling in help if needed. Lift out the cooked vegetables into serving bowls, keeping everything separate but the carrot and turnip. Put the beef on the platter with the fish. Leave the cooking water in the boiler. Make up gravy in the usual manner, using flour for thickening and incorporating the pork, onions and drippings. Add water from the boiler as needed. Stir up and cook your gravy in the roaster or use a dipper if preferred. Don’t forget the browning!
Place the platter with the whole stuffed cod in the middle of your dining table, surrounded by the bowls of vegetables and the dipper of gravy. Don’t count on leftovers but the bones and twine.
End the meal with cups of tea, berry pie, tinned cream, and yarns about how big fish used to be when you were youngsters.
Dictionary of Newfoundland English words used:
Arse
Awful
Berry
Bide
Boiler
Dipper
Fat back
Fat pork
Fish
Hands
Heave
Junk
Loaf
Offal
Pratie
Round
Rounder
Salt beef
Sound-bone
Split
Turr
TwineWater
Submitted by Bonnie Morgan to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Nicky Hawkins' Bottle Arse Squid On a Bed of Cavalance Pummy Garnished With Saddiesuckers
Bottle Arse Squid On a Bed of Cavalance Pummy Garnished With Saddiesuckers
Gallop a cup of cavalances in four cups of water until soft.Shawl and mash to a pummy.
Steel a knife.
Pip, slouse and scurrifunge a funk free bottle arse squid.
Cut into small pieces and fry in bang.
Mang pummy and squid.
Scrob and slouse three cups of laddiesuckers and gallop briefly preferably in a slut.
Add a sketch of pinky,salt and pepper to taste.
Layer the pummy, squid and sallysuckers artfully on a plate and lash it down.
Wash the fog -meal down with more pinky and give the skig to the cat.
Submitted by Nicky Hawkins to our Recipe Redux Contest and selected as a part of our alternative Thanksgiving Dinner Menu.
Announcing the winners of our Recipe Redux aka Not Much Meat on a Carey Chick Recipe Contest
ANNOUNCING
The Winners & Alternative Thanksgiving Dinner
RECIPE REDUX
aka Not Much Meat on a Carey Chick Recipe Contest
AND
our selection for an alternative Thanksgiving Dinner
MENU
Thanksgiving Eve
Rabbit Dinner ala Nellie Strowbridge's Basket Soup Recipe
Thanksgiving Day Dinner
Hors d'œuvre
Nellie Strowbridge's
Entrée
Bonnie Morgan’s
with
Nicky Hawkins'
Garnished With Saddiesuckers
and Leslie Davis' sautéed horse farts
Dessert
Suzuki Talent Education Program's (STEP's)
Suzuki Talent Education Program's (STEP's)
The Grand prize winner of a Dictionary of Newfoundland English is Leslie Davis.
Each of the contributors to our menu win their choice of three Rattling Books each.
Recipes will be posted here
on the REDEFiNE iT Blog
Bon Appétit
Give thanks for each glutch and guttle!
Thursday, October 2, 2008
Recipe Redux Contest Deadline Extended to October 8
RECIPE REDUX
aka Not Much Meat on a Carey Chick Recipe Contest
New Deadline for Submissions is October 8
To enter:
submit one or more recipes that comply with the following guidelines:
1. must include atleast 3 ingredients found in the Dictionary of Newfoundland English
2. must include directions to do things to those ingredients that include atleast 3 additional words found in the Dictionary of Newfoundland English
3. must be fit for human consumption or be of some other use to people eating a Thanksgiving Dinner.
You may redefine existing recipes, renew old acquaintances or go where no cook has gone before.
By submitting your recipe you agree that we may post it on the internet, read it on the radio or feed it to the gulls.
Deadline for Submissions is October 8
The Fruits of your labour:
We will announce a multi-course Recipe Redux Menu composed of selected entries.
Any entries making it into the Menu will get their pick of 3 Rattling Books.
A Grand Prize Winner will be pulled from the Chef's Hat on CBC Radio's Weekend Arts Magazine (WAM) by host Angela Antle and recieve a copy of the Dictionary of Newfoundland English.
Submission Deadline : October 8
Where to Submit:
Post your recipe here or send us an email on the Rattling Books Contact Us page
Deadline : October 8
****************
REDEFiNE iT: Dictionary of Newfoundland English is brought to you by the Newfoundland based audio book publisher Rattling Books.
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