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This statue at Coventry Cathedral in England is by sculptor Josefina de Vasconcellos, who made it at the age of 90. It was installed at the Cathedral in 1995 on the 50th anniversary of the end of World War II.
Replicas of this statue can be found in Berlin, Hiroshima, Dresden and Belfast.
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THE QUEEN'S SPEECH, 2014
England's Offical Christmas Broadcast 2014, commonly known as 'The Queen's Speech'. Her Majesty, Queen Elizabeth II of England, recalls the Christmas truce of 1914, 100 years ago today, and is reminded of the "Reconciliation" statues in Coventry England, Berlin, Hiroshima and Belfast.
(Summary)
The Sculpture: Reconsiliation which is the peaceful end to a conflict.
The Art Installation "Blood Swept Lands and Seas of Red" at the Tower of London in August, 2014: ceramic poppies placed in and around the tower drew millions of visitors - every poppy represented a British life lost during WWI.
During WWI, in 1914 on Christmas Day, British & German soldiers met in No-Man's-Land to celebrate Christmas together before going back into their trenches to shoot at each other once again.
+ Scotland, and Ebola.
FOOD:
"A Merry Christmas to us all; God bless us, every one!" - December 25, 2014.
FIGGY PUDDING
The Christmas Dessert!
(In England)
The ancestor of figgy pudding is a medieval spiced porridge known as "Frumenty". Today, the term figgy pudding is known mainly because of the popular Christmas carol "We Wish You A Merry Christmas", which mentions it numerous times throughout the song. Currently figgy pudding is not a very popular food in England, but it is mentioned often during the holiday season. The British-style pudding, or dessert, resembles a white Christmas pudding and various versions may be baked, steamed, boiled, or fried.
With the word pudding, the English mean something different than what is currently thought of as pudding. It is more of a cake-like bread and the taste to most palates is a little strange, but to many in England it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
Ingredients:
- 16 ounces dried figs
- 1 3/4 cups milk
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 eggs
- 1/2 cup melted butter
- 1 1/2 cups breadcrumbs
- 1 tablespoon grated orange peel
Directions:
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.-
Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.-
Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
(Scource, Text Wikipedia, Recipe and some text: Courtesy of Food.Com and Chef James Thomas http://www.food.com/recipe/figgy-pudding-337148 )
"A Merry Christmas to us all; God bless us, every one!" - December 25, 2014.
Until later,
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.
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