What's for Dinner #225-Sumer is Icumen in (Thru Jun 18, 2013)
Indulge me here: I was a medieval literature major in college, and I can't help but think of this poem (sometimes known as the cuckoo poem) when the weather warms up.
Despite promises that the temperatures today would be in the 80s, tonight's dinner will involve stew beef, which was defrosted yesterday. I'm thinking Mexican, but we'll see what rjbh20 is thinking. You never know.
Sumer is icumen in,
Lhude sing cuccu!
Groweþ sed and bloweþ med
And springþ þe wde nu,
Awe bleteþ after lomb,
Lhouþ after calue cu.
Bulluc sterteþ, bucke uerteþ,
Murie sing cuccu!
Cuccu, cuccu, wel singes þu cuccu;
Ne swik þu nauer nu.
Sing cuccu nu. Sing cuccu.
Sing cuccu. Sing cuccu nu!
And the translation:
Summer has come in,
Loudly sing, Cuckoo!
The seed grows and the meadow
And the wood springs anew,
The ewe bleats after the lamb
The cow lows after the calf.
The bullock stirs, the stag farts,
Merrily sing, Cuckoo!
Cuckoo, cuckoo, well you sing,
Don't ever you stop now,
Sing cuckoo now. Sing, Cuckoo.
Sing Cuckoo. Sing cuckoo now!
Annnnnd now I have the von Trapp Family children singing in my head:
There's a sad sort of clanging
From the clock in the hall
And the bells in the steeple, too
And up in the nursery
An absurd little bird
Is popping out to say coo-coo
:-) (My favorite movie - tied with Wizard of Oz)
I might be the only person in the world who swoons for the Dutch accent; a gezellig night with even my worst ex can start an oorlog in my patatjes.
The phonology of Dutch seems to lend itself more towards the American pronunciation of English than British -- the prominent rhoticism and intonation of the language shares some features with a stereotypical Upper Midwestern accent. The pronunciation of words like "maar" for instance have me channeling the mom from the 90s US cartoon "Bobby's World" for inspiration.
The phonology of Middle English is necessarily somewhat speculative, but linguists believe they have made some educated guesses based on the clues left by the written language, which exists in a large body of work. Middle English lacked formal conventions which encouraged writers to spell phonetically. While the most commonly used spellings may indicate how English of the time was pronounced, the most common spelling "mistakes" of contemporary writers give the most intriguing clues as to how the language varied regionally and how its pronunciation evolved.
When I learned "Sumer is Icumen In" as a vocal student, we used Chaucerian pronunciation to learn the text (his spelling being based on the London dialect of the time). The prologue to "The Canterbury Tales" is the longest piece of text I still have committed to memory in Middle English and while my rendition may be a bit rusty, it has a lilt and roughness I'd describe as the dialogue written for Gandalf the Grey as spoken by a Welsh actor with a bad Swiss accent. Shakesperian plays in Original Pronunciation are even more interesting as Romeo and Juliet end up sounding like Cockney pirates, however OP performances do make clear some of the ribald puns Shakespeare includes in his poetry, which are lost in Modern English.
Funny! When I saw the title, I thought perhaps DaveMP had rolled out some crazy new WFD naming scheme.
WFD here involves grilled meats, grilled zucchini, and pesto. All procured from the FM this morning and details TBD as I rummage through the fridge for ingredients.
Well that plan got blown out of the water. My BIL came over for Man Night with my husband (drinking beer, smoking cigars, eating meat) and brought 3 types of sausage. They had sausage sandwiches with peppers and onions and grilled corn.
I wound up making Alex Guarnashelli's Baked Clams with Bacon (clams casino) and had them for dinner. Also shared them with the boys and we all LOVED them. Soooo good!
I remember that poem from college but only the English translation. Thanks for sharing!
I am feeling very decadent- I am posting from a pedicure chair!!
Dinner tonight was another invite. One of the other guests has celiac so my contribution will be homemade hummus-either cracked red pepper or lemon. I have radishes, carrots and snow peas for dipping. I also picked up some gluten free "nut-thins" crackers. Anyone try those? How are they?
I will also make Ina's roasted shrimp cocktail with my special cocktail sauce.
Pulled out a BSCB from the freezer last night. Not sure what to do with it...mmmm...Asian chicken and noodles...mmmm
I prepared an off the cuff Asian inspired chicken dish with soba noodles
I sliced a BSCB into medallions and did a velveting technique to the chicken adding some sriracha to the corn starch and water. Also prepared a thickening sauce of water, soy, fish sauce, raw sugar and corn starch.
While the chicken was tenderizing I sliced slivers of onions and multicolored sweet peppers and set aside as well as picked some lemon balm and Thai basil and a couple of curly kale leaves from the garden
Braised the chopped kale with part of the onions in chicken stock until tender and liquid reduced then removed and began to saute the peppers and onions in coconut oil then removed and added the chicken after which I added back the vegetables, the herbs, the sauce and the cooking soba noodles and brought it all together to meld and reduce.
The coconut oil came through as if I used coconut milk in the dish which was what I was hoping for. Hit it with some fresh Thai basil at serving.
I was pretty happy with the results