The band Hannelimusig brings forgotten tunes back to life. For
generations Swiss folk music was played by local musicians in private
homes or at fairs in villages. It was mostly passed on orally. When
records started being produced, traditional Swiss music was reduced to a
more commercially oriented product. Thousands of old melodies would
have been lost, had it not been for the efforts of Hanny Christen, who
dedicated her life to original Swiss folk music. (Michele Andina,
swissinfo.ch)
Switzerland and Snow
Wow, a place I have never been, either with or without snow, but having taken a look at this wonderful video I want to go there tomorrow.
ZERMATT SWITZERLAND
Magic Winter 2014 video from DanieleTV100
Gosh so Beautiful, but I don't think my ancient body would allow me to go so high or so cold. That's why we're off to South Korea next Monday. xxx
And now for some wonderful sing a long songs for the little ones
The Cailler Chocolate Factory in Broc, Switzerland.
The Whole Story from the Bean to the Boat and then to Broc.
My goodness, Paradise for some, longing for others and sheer passion for many a woman.
I bet you didn't expect it to be so interesting, what a journey was undertaken to make us all feel so happy .
https://youtube.com/user/Donuts N Cheese
An aerial view of Switzerland, I quite like these aerial shots you can't investigate close up but you can take notes on the flight of what places you'd like to visit once on terra firma again.
LIECHTENSTEIN
Can you see
that little purple blip? That's Liechtenstein. Liechtenstein is squeezed
in-between Switzerland and Austria. It's doubly landlocked which means
it's landlocked by two landlocked countries. I wouldn't say that
Liechtenstein was worth a trip in itself to Europe, but if you are in
the area, check it out. You get one more notch on your country belt,
after all.
Well how's about this for a huge map. Why it is almost as big as the country itself and I doubt if I wil be putting a bigger map than this throughout the whole World, :)
So Tiny but every inch is beautiful. Enjoy
Fun for all the children of the world with Dr. Dodiddily and the Dee Dot's
A little bit about myself and my Sisters
Kath, (far left) Sylvia, blonde (middle) Dorothy (me far right) Amy (Toni, in front)
Dr. Dodiddily is one of four sisters. First there is my sister Sylvia, she is the eldest and the smallest. Then there is my sister Toni(Amy)
she is two years younger than Sylvia, Toni lives in Kent. The next
one born in 1944 was Dorothy, yes my lovelies this is my real name. I am
three years younger than Toni. One more to come and that is my sister
Kathleen, she is the baby of the family and she is four years younger
then myself.
We couldn never hand our cloths down to each other, we were all very
different sizes, and anyone coming after me wouldn't have been able to
wear anything I was such a tom-boy and thing were worn out long
before Kath could have them.
This is a very old picture of the four of us taken in Coed Poeth in North
Wales, way back in 1952/3. Gosh I am an Ancient Dragon, aren't I ! xxx.
This
is myself and my sisters in 1979 just 26 years later, we are with our
mother who like myself was called Dorothy. We are from left to right
Sylvia, Toni, My Mum, Dorothy (me) Kathleen.
Jayden, Noah Rhys, Brodie Leigh with Diddily in the background you can just see my grey hair.
Summer 2014 in the back garden at my home in Pontybodkin another 35 years later.
Recipes especially made to keep out the cold
Switzerland: Rösti / Roesti / Röschti
This is how they do it in Switzerland. This is not fancified, chef-ed up fine-dining fodder. It's a potato cake.
Often over there it appears as a side dish, sure, but often enough
(especially down-country in the Grisons, where men are men and women are
women and potatoes are potatoes) it turns up all by itself.
In Bern sometimes they put onions in it. Or on it. Also, cheese... especially bergkaese.
Ingredients:
1 3/4 lb potatoes (see below)
3 oz butter, lard or bacon fat
1 1/2 tablespoons water or milk
This favorite dish of German-speaking Switzerland is sometimes
served as a side dish with meat or fish. But it's still eaten on its
own, for lunch or even breakfast, with milky coffee.
The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind.
The next day, peel them and grate them on the coarsest blade of the
grater. Heat a large heavy frying pan, and let the fat get hot: then put
in the potatoes, sprinkle with salt, and fry, turning them constantly.
When they have soaked up the butter or whatever, add more. Now form a
"cake" by pushing the potatoes from the edges of the pan into the
middle and flattening down the top. Sprinkle with the water or milk,
reduce heat, and cover with a lid or inverted dish.
Shake the covered pan occasionally to keep the potatoes from burning,
and leave on low heat for at least 15 minutes. The potatoes must stick
together, but not to the bottom of the pan.
When cooked, turn the cake out onto a plate, bottom side up, and serve. (Or alternately, brown the other side as well.)
Variations:
(1) Saute 2 tablespoons chopped onions in the fat before adding
thte potatoes. Don't let them brown. Also note that in this version, the
potatoes will need less fat.
(2) Saute 2 - 3 1/2 ounces diced bacon before adding potatoes. You won't need any extra salt.
(3) Sprinkle cooked potatoes with grated cheese before serving, and heat it briefly in the oven to melt it.
I like a nice fried or poached egg on top of mine with a crispy rasher or two of bacon. yummy.
Recipe from :- http://www.europeancuisines.com/
I couldn't help having another peek at the chocolate. xxx
