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Happy St. Andrews Day

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Happy St. Andrews Day

Post  Admin on Tue 30 Nov 2010, 1:56 pm

Happy St Andrews Day
Scotland. Blessings.

St. Andrew's Day (Latha Naomh Anndra in Scots Gaelic) is the feast day of Saint Andrew. It is celebrated on 30 November.
Saint Andrew is the patron saint of Scotland, and St. Andrew's Day is Scotland's official national day. In 2006, the Scottish Parliament designated St. Andrew's Day as an official bank holiday.
Although most commonly associated with Scotland, Saint Andrew is also the patron saint of Greece, Romania, Russia and the Ecumenical Patriarchate of Constantinople.[1]
In Germany, the feast day is celebrated as Andreasnacht ("St. Andrew's Night"), in Austria with the custom of Andreasgebet ("St. Andrew's Prayer"), and in Poland as Andrzejki ("Andrews").

St Andrew Quick Facts
St Andrew is the patron saint of Scotland.
St Andrew was credited with spreading the gospel to Romania, Greece and Russia, and is also their patron saint. Scotland is one of the few countries to have one of Christs disciples as their patron saint.
St Andrew was one of the Twelve Apostles (disciples of Jesus) and brother of St Peter.
St Andrew is believed to have died on a diagonally transversed cross which the Romans sometimes used for executions and which, therefore, came to be called St Andrews cross.
St Andrews Day is connected with Advent, which begins on the first Sunday after November 26.
St Andrews Day marks the opening of Christmas Markets, and many Midwinter customs and folk superstitions are also connected to this day.
Recipe for St Andrews Day
Many people wonder what they should eat on St Andrews Day. Any traditional Scottish food is fine haggis, neeps and tatties is enduringly popular. It used to be that a singed sheeps head was traditional!
Hotch-Potch a Scottish soup worthy of St Andrews DayIngredients
1 lb neck of mutton;
teaspoon salt
2 quarts water
2 chopped onions
2 diced carrots
1 slice of turnip
pint green peas
1 medium cauliflower
1 teaspoon sugar
pepper to taste
Place the mutton, with bones, salt and water in a saucepan. Bring slowly to the boil, then skim. Simmer 1 hour. Add onion, carrot, and turnip. Cover and cook gently for 30 minutes, then chop and add lettuce, and peas. Divide cauliflower into small sprigs. Trim off stalks and add. Cover and simmer for 30 minutes till all the vegetables and meat are tender, then remove bones and meat. Add sugar, pepper and more salt as required. Serves 6. The mutton can be served as a separate course, delicious with chappit tatties and mashed neeps.
Credit Source:
Gateway to Scotland.

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