The Small Island Where 500 People Speak Nine Different Languages by Michael Erard   On South Goulburn Island, a small, forested isle off Australia’s northern coast, a settlement called Warruwi Community consists of some 500 people who speak among themselves around nine different languages.  This is one of the last places in Australia—and probably the world—where so many indigenous languages exist together.  There’s the Mawng language, but also one called Bininj Kunwok and another called Yolngu-Matha, and Burarra, Ndjébbana and Na-kara, Kunbarlang, Iwaidja, Torres Strait Creole, and English.  Read extensive article at https://www.theatlantic.com/health/archive/2018/11/receptive-multilingualism-small-languages/576649/

It was not the French who first thought of what we call French toast.  The Romans did as early as the 4th century.  The term “French horn” was coined around the early 18th century when French horn-makers were quite prominent; however, what is known as the French horn is actually German in origin.  Technically, the horn has French roots as it was the French who were credited for creating the circular horn shape.  But later on, the French-made designs were already replaced by that of the German horns.  To avoid confusion, the International Horn Society has recommended since the 1970s that the term French be dropped, and the instrument to simply be called the “horn”.  The phrase “French braid” first appeared in a short fiction story published in an 1871 issue of a magazine.  It was described as a new hairstyle, when in fact, this type of braided hairstyle has been around for ages.  Early art by the ancient Greek, Sung Dynasty as well as Celtic tribes has depicted this hairstyle, as did some rock art in Algeria that dates back to 6000 years ago.  While people have been saying that French fries are actually Belgian, new research on the history of French fries have shown that they are, in fact, French.   https://www.talkinfrench.com/french-or-not/ 

Brussels Sprouts are a member of the cabbage family, Brassica.  Another name you hear is Cruciferous.  There are hundreds of varieties in this family including mustard and horseradish.  One interesting characteristic of Brussels Sprouts is the way they grow.  Although they resemble the structure of a head of cabbage, the sprouts grow on are produced in the leaf axils, starting at the base of the stem and working upward.  Brussels Sprouts has a reputation sometimes as a very strong flavored vegetable.  This is only true if they are over cooked.  Cruciferous:  In Latin this means cross-bearing, which gets its name from the 4 petal flower that resembles a cross.  The origin of the cultivar (selectively bred as opposed to wild) Brussels Sprouts is not exact, but the French coined the name in the 18th century.  It was common to put a landmark on a food.  Whether they actually were developed in Brussels in Belgium is not certain.  There are records of Brussels Sprouts around where Brussels is as far back as the 13th century.  https://www.kitchenproject.com/history/Brussels-Sprouts/

Brussels Sprouts with Bacon by Karly Campbell  Find recipe and pictures at https://thatlowcarblife.com/brussel-sprouts-and

The German Shepherd is a breed of medium to large-sized working dog that originated in Germany.  In the English language, the breed's officially recognized name is German Shepherd Dog (sometimes abbreviated as GSD).  The breed is known as the Alsatian in Britain and Ireland.  The German Shepherd is a relatively new breed of dog, with their origin dating to 1899.  As part of the Herding Group, German Shepherds are working dogs developed originally for herding sheep.  Since that time however, because of their strength, intelligence, trainability, and obedience, German Shepherds around the world are often the preferred breed for many types of work, including disability assistance, search-and-rescue, police and military roles, and even acting.  The German Shepherd is the second-most registered breed by the American Kennel Club and seventh-most registered breed by The Kennel Club in the United Kingdom.   Read more and see pictures at https://en.wikipedia.org/wiki/German_Shepherd

Giardiniera, pronounced “jar-din-air-ah”, is one condiment you don’t want to be without.  And once you’ve tried it you’ll understand why.  Have you been to New Orleans?   Giardiniera is the magical ingredient in those mouthwatering muffuletta sandwiches.  Kimberly Killebrew  See pictures and learn how to make The ULTIMATE pickled vegetable relish at https://www.daringgourmet.com/homemade-giardiniera/

The history of the Karen people, the second largest ethnic minority in Burma, is often told in words whose meanings are lost on most Burmese.  "Meiktila," for instance, is to most people simply the name of a township in central Burma.  But according to Karen oral tradition, as expressed in the hta song-poems that have for centuries preserved the history and culture of the Karens, "Meiktila" is derived from the Sgaw Karen words "meh ti lawn," meaning "falling tears."  This refers to an episode in the distant past, when the Burman rulers of the Karens forced them to dig the deep Meiktila Lake, causing them immense suffering.  This experience was, in fact, typical of Karen history under Burman domination a history that continues to shape Karen perceptions of their situation today.  The Karens live throughout much of Lower Burma, from the Arakan Yoma and the Delta region to the edge of the Shan State, as well as along the Thai border region as far south as Tenasserim Division.  Although there are numerous Karen sub-groups, over 70% of Karens belong to just two:  the Sgaw and the Pwo.  The Pwo Karens developed dong dancing, which is performed with htas set to music.  Dong, or dou as it is actually pronounced in Pwo Karen, means to be in unison or in agreement.  It comes from the fact that originally the dong master would write a song about someone in the village either an ordinary villager or the head of the village who had committed some misdeed.  Hta singers would describe the person’s immoral behavior while dancers would dance to this song.  Read much more at http://www2.irrawaddy.com/article.php?art_id=2054&page=1

You can’t beat a good Belgian waffle and these waffles are the very best.  To make Belgian waffles, you need a Belgian waffle maker, with a deeper, larger grid pattern.  You want the waffles to be nice and thick.  Belgian waffles are crispy on the outside and soft and tender in the inside.  The deep squares can hold lots of syrup and toppings.  Regular waffles are thinner and tend to be more fluffy and not crisp on the outside.  Belgian waffles are fluffy AND crisp.  Buttermilk is a must.  Buttermilk creates a thick batter which is important so the inside of the waffles stay soft and the outside can become crisp.  Make sure the buttermilk, melted butter, and eggs are at room temperature before mixing together.  Belgian waffles are the king of all waffles.  See pictures and recipe by Maria and Josh at https://www.twopeasandtheirpod.com/belgian-waffles/

THOUGHT FOR TODAY  The power to command frequently causes failure to think. - Barbara Tuchman, author and historian (30 Jan 1912-1989)

http://librariansmuse.blogspot.com  January 30, 2019  Issue 2032