Friday Fun Fact #9: About the song 'Yankee Doodle'

We were having a pasta lunch the other day and my son mentioned that in the 19th century the word 'macaroni' was used to mean 'cool', 'trendy' or 'fashionable'. I decided to look into it and found some really interesting information.

We have all heard the song about Yankee Doodle, haven't we? Well, if you haven't, here are the lyrics of the most well known part:

Yankee Doodle went to town

A-riding on a pony,

Stuck a feather in his cap

And called it macaroni'.

Indeed, "macaroni" became a term for a dandy in the 18th century after young British men returned from their adventures on the European continent sporting exaggerated high-fashion clothes and mannerisms (along with a taste for an exotic Italian dish called "macaroni").

O.K., but another thing I didn't know was the fact that the word 'dude' originates from the same song!

In 1883, the term 'dood', later to be spelt 'dude', was used to describe 'a man who cares too much about how he looks or dresses', even to the extent of being effeminate.

The song itself was thought to have been sung by British military officers to mock the Yankees with whom they served in the French and Indian War, the tune used being that of the nursery rhyme Lucy Locket. It is said that the British invented the song in the first place because they thought the colonists were unsophisticated (just by placing a feather in their hats they thought they were at the height of fashion), womanish and not very masculine.

Today the song is the state anthem of Connecticut.

Munchy Monday #41: Meat or fish croquettes

This is a very efficient and tasty way to finish up any leftover meat. You can use ham, turkey, codfish, tuna, salmon... I remember once making rabbit and lentil croquettes. They were delicious. I normally serve them as an accompaniment to a salad for a first course, as a second course after vegetables or lentils or at suppertime with say, a mushroom omelette, salad and tomato bread. This is a basic recipe which you can adapt according to your menu.

You will need:
All purpose flour
Sunflower oil 
Crumbled fish or finely minced meat
Water
Salt
Breadcrumbs
Oil to deep fry

Method:
In a frying pan, gently heat enough oil to cover the base of the pan. Add enough flour to make a stiff paste and toast for half a minute or so. Add your meat or fish, stir and season with a good shake of salt. Fry gently for a minute, stirring all the time. Add just enough water, little by little, to make a thick dough. Turn out onto a plate to cool. When manageable, take tablespoon sized quantities and mould into a mini frankfurter shape. Roll each croquette in breadcrumbs and deep fry small quantities in hot oil.

They should look something like this!

Note: If you are making codfish croquettes, add a little garlic and some finely chopped parsley to the mixture. If the croquettes are made with plain chicken or turkey breast, coat them with a mixture of plain bread crumbs and garlic and parsley breadcrumbs.

A 'Not Quite' Field Trip: Aiguaviva i el Castell de Marmellar

Why a 'not quite field trip'? Well, after 20 minutes of walking my husband noticed that the rubber on the heels of his new trekking boots was breaking off in chunks. So, back to the car we had to go and by that time it had got too late to do any walking. We took the scenic route home, however, and I managed to take a couple of photos:

Grape vines

Purple bougainvillea

Field trip: El Coll de Castellot

Last Sunday afternoon we put on our trekking boots and went walking once again in the mountains.

Our destination

Nearly there

The view from the top

View from the other side