Anything and everything
Peter Batten wonders what happened to adult education…
One fine morning in early September 1972 I walked up the Brighton Road in the London Borough of Sutton on the way to my office. I had been chosen to be the first Principal of a new Adult Education College called The Sutton College of Liberal Arts. The college would provide a wide range of Adult Education classes and activities for the Borough and the surrounding area. Continue reading A Bygone Era?
A partly cynical guide to Christmas…
A Advent Calendars plus are you sure you want to go through with it?
B Baste that turkey, frequently.
C Christmas Carol excellent Christmas reading. Chestnuts – horrible things, when you peel them you get the skin stuck under your fingernails. What happened to Charlie the hot chestnut man? Continue reading Christmas Alphabet
For those Brighton & Hove residents who celebrate Christmas, family tensions run high at this time of the year: apart from all that shopping and cooking, there’s the decision where to spend it – “But we go to your mother’s every year”. Boxing Day was invented for second options! Every year we insist that we will pull in the reins on spending but still bankrupt ourselves.
This year, try Scrooge’s Ten Tips for a cost-cutting Crimble, written by Sally May in 1995, with updates to reflect today’s options. Continue reading Scrooge’s Top Ten Tips
The Whistler asked Stuart and Marc from the Kitchen Table at the Seven Dials to share some recipes with our readers…
For this, the Christmas edition of The Whistler, we give you a few recipes that can be given as little Christmas gifts or something that will liven up your cheese board or the inevitable left over cold cuts.
Continue reading Recipes from The Kitchen Table
From The Whistler archive, 1990
France – the main meal is the réveillon which is served after midnight mass on Christmas Eve. Although it may comprise goose or turkey, shellfish and black pudding are also main components of the meal.
Spain – in towns a small pig is the most popular meal but in the provinces, lamb is favoured more. New Year causes more of a stir in Spain and presents are not exchanged until the Epiphany (6 January)
Germany – the traditional dinner is road goose or pork with red cabbage. However, the main dish at Christmas in many households is Carp cooked in beer which is always served on Christmas Eve.
Italy – capon is enjoyed throughout the country but ham en croute is a speciality. This is served with glace fruits in a mustard syrup.
Romania – church-going, folk-singing and dancing are as prominent as food over the festive period. Hams, sausages and stuffing are favourites, followed by a short period of strict fasting after the period of sheer gluttony.
C. Reeves
The Whistler 