100th Armistice Anniversary & Polish Independence Day

November 11, 2018 marks the 100th anniversary the end of World War I. The armistice was signed at 11 o'clock in Compiègne, France, by the Allied forces and Germany. The War to End All Wars, or the Great War, ended after four years of fighting that caused more devastation and spilled more blood than any other war to that point in history. 

On that day Poland regained its independence after a 123 years long partition between Austria, Prussia and Russia. The proud nation in the heart of Europe disappeared from its map on October 24, 1795 after the third partition. The last Polish king, Stanislaw August Poniatowski, abdicated on November 25, 1795. 

The armistice of  of 1918 brought many changes. Among others, it meant the end of the Austro-Hungarian  Empire and re-appearance of Poland on the map of Europe. Poland never regained it former territories, but the nation was reborn. 

Unfortunately, the new freedom lasted only for twenty years. A new war, which came as a direct consequence of the Treaty of Vesailles signed by the Allies and Germany in 1919, destroyed the vision of peace in Europe and placed Poland, once again, under the boots of Russia and Germany.  

The Poles are very particular about their independence, freedom and sovereignty, something the Germans and the European Community have difficult time understanding. Not matter how much pressure they have to endure, for Poles,  as they sing their national anthem today, Poland in not yet lost. Jeszcze Polska nie zginęła...

Poland's National Independence Day coincides with the American Veterans' Day and the Remembrance Day observed by the Commonwealth nations. It is also the the Feast of St. Marin.

By Dominique Teng

Also of interest: Why Does Poland Celebrate Independence Day On 11th November?

The Names

The Names 

Names etched on

the head of a pin.

One name spanning

a bridge, another

undergoing a tunnel.

A blue name needled

into the skin.

Names of citizens,

workers, mothers,

and fathers,

The bright-eyed

daughter, the quick son.

Alphabet of names in

a green field.

Names in the small tracks of birds.

Names lifted from a hat

Or balanced on

the tip of the tongue.

Names wheeled

into the dim warehouse

of memory. 

So many names, there

is barely room on

 the walls of the heart. 

By Billy Collins, American poet laureate

Fragment from a poem dedicated to the victims of September 11 and to their survivors. 

Best Scones Recipe Ever!

Have you ever woke up to a scent of freshly baked scones? Sounds like a perfect start into the day, doesn't it? I had that luck more than once. My husband bakes the best scones and he loves to surprise me.

Scones are so very British. Their exact origin is uncertain, though. They were first mentioned in 1513 by a Scottish poet and may have, for what we know, originated in Scotland. 

Originally, scones were made with oats. The dough was rolled out into a large circle and scored into four or six triangular wedges. They were griddle-baked over an open fire that was later replaced by a stove top. Today, most people bake them in the oven. They can be sweet or savory; plain or baked with fresh or frozen blueberries, dried cranberries, candied orange peel, pecan nuts, fresh herbs, spices, cheese, or bacon.

Many people associate them with the High Tea ritual, but they are also great for breakfast or lunch, and can easily replace your traditional dinner roll.

The recipe that follows was tested by my husband many times and the scones always turned out perfect. Made with love, they are the best scones ever!

Ingredients:

• 2 cups flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp Celtic seas salt
• 1/2 cup cold butter, cut into small cubes (about 1/2 inch)
• 3/4 cup plus 2Tbsp heavy whipping cream, chilled
• 2 Tbsp heavy whipping cream for final brushing

Tools:

• pastry blender
• non-stick pastry mat or wax paper
• sharp knife
• lightly greased baking sheet (use good butter)
• pastry brush
• cooling pastry rack

Method:

• Preheat oven to 450°F.
• In a large bowl mix together flour, sugar, baking powder, and salt. 
• Using a pastry blender, cut butter into the flour until the mixture becomes crumbly and butter chunks resemble small, flour covered peas. 
• Place the bowl in freezer for 5 minutes.
• Remove the bowl from freezer. Measure out 3/4 cup and 2Tbsp whipping cream and add it to the dough. Stir it in until well incorporated. The dough will become heavy, sticky, and rather unmanageable. 
• Transfer the dough onto non-stick pastry mat or wax paper and press it gently into a circle about 1" thick and 7" wide.
• With a sharp knife, cut the dough round into eight wedges. Place the wedges about 2 inches apart on a baking sheet. Brush the scones with the whipping cream until well moistened. 
• Place the baking sheet in the oven and bake at 450°F for 15 minutes or until golden. Use a wooden toothpick to test if the scones are fully baked. To perform the test simply insert a toothpick into a scone. If the the toothpick comes out clean or with only a few moist crumbs sticking to it, the scones are ready. If the toothpick comes out wet and sticky, bake the scones for another minute or two. 
• When the scones are ready, transfer them onto a cooling rack and let them cool off for a few minutes. 
• Enjoy in good company with a cup of freshly brewed tea, whipped butter, and best bitter orange marmalade you can lay your hands on!

Tip: Many people prefer to use a large, round cookie cutter to bake round, bread roll like scones. Feel free to make your scones round. This is how scones now look in most tea shops serving High Tea. Personally, I prefer them as wedges, but I had them as small rolls in places like the Hong Kong Peninsula Hotel, or the Raffles Hotel in Singapore. Both hotels are famous in Asia for their High Teas and the scones were superb. 

By Dominique Allmon

 
Dominique Allmon©2018