Vietnam 1954 – Operation PASSAGE TO FREEDOM – The aircraft carrier HMS WARRIOR – North Vietnamese Refugees
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Vietnam 1954 – Operation PASSAGE TO FREEDOM – The aircraft carrier HMS WARRIOR – North Vietnamese Refugees
Image by manhhai
The aircraft carrier HMS WARRIOR evacuates 1,455 refugees from Haiphong, North Vietnam to Saigon during Operation PASSAGE TO FREEDOM, 4 September 1954. Families eat a meal of rice and other food while squatting on rush mats laid on the hangar deck of HMS WARRIOR.
www.iwm.org.uk/collections/item/object/205187800
7days:5 :: xmas-porridge :: julegrøt
Image by ~Merete
We have rice pudding (as shown from Denmark) for dessert on Christmas Eve. But first we make the rice porridge (risgrøt – Norway —made with rice with added vanilla, cooked with milk and served with cinnamon, sugar and butter. ) This year the Man made it before breakfast, so, very unusual, we had porridge for our first meal!
As is, I will later in the day be at my parents house for a new bowl of porridge, but this time with the almond hidden in it 🙂
Here we will have the big day/ night today, as Christmas Eve has the great food, family and open presents – traditions.
Happy Holiday to all!
insp :: "where am I" & bluesleepy
Image taken from page 157 of ‘Volcanoes of North America, etc’
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Image taken from page 157 of ‘Volcanoes of North America, etc’
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Title: "Volcanoes of North America, etc"
Author: RUSSELL, Israel Cook.
Shelfmark: "British Library HMNTS 07107.i.5."
Page: 157
Place of Publishing: New York
Date of Publishing: 1897
Publisher: Macmillan Co.
Issuance: monographic
Identifier: 003193716
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Image from page 465 of “The standard domestic science cook book” (1908)
Image by Internet Archive Book Images
Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN
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CopyriBht, 1908, by Wm. H. Lee.
Text Appearing After Image:
TURKEY sinews are exceeding-ly tougfh, but if removedfrom the drumsticks before cooking, the meat will be asgood as that of the second joint, considered by some thebest part of fowl. Usually prepared for special occasions. Work the turkey leg at the joint, pressing the thumbinto the flesh, and at the same time give a rotary move-,ment to the joint. This should be done for two or threeminutes or until the joint loosens and the flesh becomessoft. Then with a sharp knife or pair of scissors make anincision about an inch long- just inside the leg from thejoint toward the body. Use a strong tool, something likea heavy skewer (iron or wooden pin), with which the sitiews(muscles) can be picked up one at a time and drawn out.Each leg contains eleven sinews. When all the sinews havebeen taken out, cut the leg at the joint and with a needleand thread draw the edges of the skin closely together. The fowl should not be put in water, nor at any timebe permitted to soak, because this would destroy
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