There is an inn, a merry old inn beneath an old grey hill, And there they brew a beer so brown That the Man in the Moon himself came down one night to drink his fill. The ostler has a tipsy cat that plays a five string fiddle; And up and down he runs his bow, Now squeaking high, now purring low, now saving in the middle. The landlord keeps a little dog that is mighty fond of jokes; When there’s good cheer among the guests, He cocks an ear at all the jests and laughs until he chokes. They also keep a hornéd cow as proud as any queen; But music turns her head like ale, And makes her weave her tufted tail and dance upon the green. And O! the rows of silver dishes and the store of silver spoons For Sunday there’s a special pair, And these they polish up with care on Saturday afternoons. The Man in the Moon was drinking deep, and the cat began to wail; A dish and spoon on the table danced, The cow in the garden madly pranced, and the little dog chased his tail. The Man in the Moon took another mug, and then rolled beneath his chair; And there he dozed and dreamed of ale, Till in the sky the stars were pale, and dawn was in the air. Then the ostler said to his tipsy cat: ‘The white horses of the Moon, They neigh and champ their silver bits; But their master’s been and drowned his wits, and the Sun’ll be rising soon!’ So the cat on his fiddle played hey-diddle-diddle, a jig that would wake the dead: He squeaked and sawed and quickened the tune, While the landlord shook the Man …
[Instructions en francais se trouvent ci-dessous] Ingredients (Makes two jars): 2 lbs fresh lemons, 1 large onion, 2 T salt, 1 t grated fresh ginger, 1 t grated fresh garlic, 1 t mild curry powder, 3-6 red chili peppers, 12 crushed piri-piri peppers (optional), 2/3 C white vinegar, 2/3 C lemon (or orange) juice. Wash and dry all lemons. Using a very sharp knife, carefully remove the zest from the lemon taking as little of the bitter pith as possible. Cut the zest into very fine strips and set aside in a large bowl. Seed the lemons, remove the flesh from the pith and cut flesh into chunks, making sure that any juice run-off is reserved in the bowl with the lemon zest. Quarter the onion, cut it into thin slices and add it to the bowl. Add salt to the onion and lemon and let macerate for 24 hours, stirring occasionally. Grate the garlic, ginger and chili peppers and add to the bowl. For a spicier achard, crush and add piri-piri peppers. Pour in vinegar and lemon juice (for a stronger achard) or orange juice (for a milder achard). Stir well. Spoon mixture into jars, pouring liquid in to fill. Achard may be eaten immediately but flavors will develop over time. Use as a condiment with many Malagasy dishes, particularly those using seafood, poultry or vegetables. Francais: Ingredients (pour deux boucals): 1 kilo citrons, 1 oignon, 2 cas sel, 1 cac gingembre, 1 cac garlic, 1 cac carry doux, 3-6 piments rouges, 160 cl vinaigre, 160 cl jus de citron. Lavez les citrons, puis enlevez …
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