Recipe by Chef Madhumita Mohante

West Bengal is famously known as the land of maach (fish) and bhaat (rice). Bengalis share an irrevocable relationship with these two foods that are a staple in almost every household. Since countless rivers surround the state, fresh sweet water fish are a major attraction with rohu, pabdaand koi being the popular ones. Interestingly, there are more than forty types of fresh water fish that are popularly served in Bengal.

A much-loved local delicacy in Bengal is an oily fish known as 'Hilsa' or 'Ilish'. The tenderness of the flesh, unique taste and silvery appeal make it the 'queen of fish'. In fact, hilsa holds great cultural importance in Bengal and a pair of hilsa fish (Joda Ilish) is usually bought on auspicious occasions. On the vegetarian platter, one would mostly find tubers, gourds and roots. Vegetables like plantains, potatoes, water lily roots, brinjal and beans dominate the menu.(More on hilsa)

Bengali cuisine is a blend of sweet and spicy flavours. The delicate balance between the main ingredients and the seasoning plays a starring role. The simplest of meals gain an exquisite identity on adding 'phoron' or a traditional mix of pungent spices. The 'panch phoron' is used generously and it includes a combination of five spices - cumin, nigella, fenugreek, aniseed and mustard seed. (More on mustard oil)

What sets Bengali curries apart are the distinctive flavours of mustard oil, poppy seeds and turmeric with sweet undertones that warm spices like cinnamon, cardamom, nutmeg and mace impart. Luchi is a deep-fried bread that is preferred here and is prepared using both refined and whole-wheat flour. Mishti Doi, a kind of sweetened yogurt with rich notes of jaggery is a usual accompaniment. All said and done, the robust fish curries and the sinful Bengali sweets easily steal the spotlight. (More on poppy seeds)

We bring to you the best of Bengal. Here are the top 10 traditional recipes that you'll absolutely love.

BLENDING LANDSCAPES

The sensation of Norway's trademark world is tricky to overstate. Shockingly drench sided fjords of remarkable radiance cut slices from an unpleasant coastline significant into within. The fjords' reputation is entirely advocated, however this is in like manner a spot where there is ice sheets, stunning and brilliant, slowing down from icefields that rank among Europe's greatest.

Samsung Galaxy Note Edge vs Apple iPhone 6 Plus

Introduction The second half of 2014 proved to be an exciting time for fans of phablet devices. Samsung, the company which arguably started the whole phablet thing with the Note, released not one, but two new Note handsets. In addition to the Note 4 flagship, the company introduced the innovative Note Edge, which kept most of the Note 4's assets, but also added an intriguing curved screen edge to the equation. What's more, Samsung's arch-rival in the mobile space, Apple, also decided to jump on the phablet bandwagon with the launch of the iPhone 6 Plus. This means that lovers of excessively big screens on mobile devices have more choice than ever, and for the first time since the advent of phablets, that choice isn't narrowed down to Android. We've already compared the Note 4 to the 6 Plus, and as you can imagine, it was an epic face-off. Now, however, we're going to experience something a bit more different. In comes the Galaxy Note Edge – Samsung's experimental phablet with curved screen, which is here to test the waters and see if the market is ready to welcome such an offbeat idea. Of course, the more pressing issue right now is to determine the exact benefits of the Edge screen, because, after all, that's what the Note Edge is all about – that little, curved screen area to the side. In order to prove that it's any good, the Samsung Galaxy Note Edge will inevitably have to face the iPhone 6 Plus. Apple's first phablet didn't quite redefine the way we think of phablets, but it did bring the iOS experience to the super-big-screen world, and for many consumers out there, that was enough to spark their interest in the 6 Plus, and the category as a whole. An experimental twist to a successful formula, versus an influential product with powerful characteristics that are easy to take advantage of... It's bound to be interesting! Design Super-sized, super-thin iPhone design meets Samsung's futuristic, but elegant proposition The Note Edge is among the better-looking Samsung phones, we dare say. Whether due to the curved screen edge, or the refined body with eye-pleasing proportions, the Note Edge simply isn't as uncouth as the Note 4. Instead, it has a more elegant, sophisticated kind of look. Even then, the iPhone 6 Plus is a very tough opponent to beat in the design department. Apple's handset has an extraordinarily great in-hand feel, thanks to its high-quality materials and razor-thin profile. Because of their physical characteristics, the iPhone 6 Plus is way more comfortable to hold and work with; unfortunately, the edge near the curved screen side of the Note Edge is very thin, making it feel a bit sharp and unpractical for holding. Other than that, the Edge (6.04 x 3.09 x 0.33 inches (153.5 x 78.6 x 8.5 mm)) is pretty much of the same overall dimensions as the 6 Plus (6.22 x 3.06 x 0.28 inches (158.1 x 77.8 x 7.1 mm)), except for the thickness, that is. There also isn't a great difference in terms of weight - the 6 Plus is a just a tad lighter with its 6.07 oz (172 g), compared to the Edge's 6.21 oz (176 g). Physical keys work well on both phones, but those on the iPhone 6 Plus are way better, thanks to their defined, clicky behavior. On top of that, we tend to prefer the positioning of the 6 Plus' power key, which is situated on the right hand side of the phone, instead of on the top, as it's on the Note Edge. When it comes to such massive smartphones, having the power button on the side almost always makes it easier to reach. Both trying to be impressively high-end with their home buttons, the Note Edge and iPhone 6 Plus also offer integrated fingerprint scanners for a higher level of security. Once again, there isn't anything particularly bad about the Edge's home key, but that of the 6 Plus gets the higher marks for comfort and clickiness.

History of Indian Food

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1. History of Indian Food – Introduction Once considered the shining jewel in the British Empire’s crown, India can today be easily deemed as the huge, 60-carat diamond in the World’s flavored cuisine ring. The large variety of dishes, appetizers, snacks, side dishes and desserts have found numerous fans on an international scale, as Indian restaurants spread at an incredible rate, with an enormous success in every possible culture and in every possible corner of the World. Combining all tastes possible, the Indian cuisine is bound to satisfy spice-lovers, “salty” people and persons with a sweet tooth alike (although the latter will feel right at home, since India is a “sweet” country). Some say that the Indian cuisine is almost as diverse as the entire European cuisine, because of the four different main regional styles: the North Indian cuisine (the regions Benaras, Kashmir, Mughlai, Punjab and Rajasthan), the South Indian cuisine (regions Andhra, Kannada, Kerala and Tamil), East Indian cuisine (regions Assamese and Bengali) and Western Indian cuisine (regions Gujarat, Maharashtrian and Malwani). The northern part of India is mostly rural, although it contains large cities such as Delphi or Calcutta, thus its cuisine is more agricultural than anything, wheat being a primary constituent of this region’s dishes. Southern regions however tend to be more exotic, more spicy in their dishes and rice is a constant ingredient in their food. To give the taste of their main dishes, North Indians use onions and coriander whilst southerners use a more exotic coconut base for their dishes. The history of Indian food tells us that during the reign of the British Empire in India (the British Raj), the local cuisine was considered by the Europeans closely to what Gods taught of ambrosia: a delightful, heavenly and delicate dish. Many times, we ask how the Indian cuisine grew to be so popular, so diverse and so delightful. In truth, the question is quite dim…from a population of one billion people, is it really that hard to believe some of them are great cooks?… But let’s take a closer look at what Indian dishes and snacks have to offer, providing a history of Indian food and a few related legends alongside. Ready your taste buds, because it’s going to be one juicy ride! 2. History of Indian Food - Indian Appetizers and Snacks The history of Indian food and especially of Indian appetizers is closely related to the country’s culture and traditions. The Indian cuisine is as diverse as the Indian people and it has a large (and extremely rich) selection of appetizers, hors d'oeuvres, and snacks. Besides being extremely tasty and actually stimulating your appetite rather than diminishing it like some other cuisines’ appetizers, these fast snacks are also quite low in fat, since they are based on a number of spices and herbs, such as ginger, cinnamon, garlic, cloves, asafetida, aniseed or coriander, rather that the fat appetizers you’ll find mostly anywhere else in the World. The majority of Indian appetizers and snacks are based on potatoes, combined with different spices. The Alu Ki Tikki for example, which is one of the oldest snacks recorded by the history of Indian food, is made out of mashed potatoes coriander and onions. Another snack greatly enjoyed by the British during the Raj period, the Samosa appetizer, made out of steamed potatoes, peas and vegetables, is one of the many Indian recipes that was passed on from ancient times. Although most appetizers and snacks usually follow the same ingredients for each particular recipe, it should be noted that authentic Indian dishes can never be limited to a strict formula, since they differ from household to household. For example if you go to the North, in Punjab for instance and try out a Dahi Barra yogurt and fritter appetizer, it will definitely taste and even look slightly different than a similar Dahi Barra appetizer dish in Southern India’s Tamil region. Because of this, when the British armies set foot in India, their cooks were dazzled by the sheer number of variations of the same dish. One legend stands out of the crowd from the history of Indian food, namely that of the British cook William Harold. William was quite an experienced chef, working for a rather successful restaurant in central London, when he was sent to India to help the war effort with his meals. Because his dishes were so delightfully well done, he was promoted to be the personal cook of a high ranking officer in the British Empire’s Army. One day, the officer ordered William to get the recipe for a local dish he ate and thoroughly enjoyed that day, named by the locals Bhel Puri, in order to mass-cook it for the troops. Because there were very few written recipes in India back then (locals were passing on their cuisine with each generation, usually orally) William started walking from home to home, knocking from door to door, in order to find the recipe for the Bhel Puri, which, even today, is quite a complicated appetizer. With every house he went to, he got another recipe, another kind of spice to put on top of the potatoes and rice (seemingly the only ingredients that remained constant in the dish) and another kind of oil to use. After a long day of inquiries in which the poor cook was unable to find a stable recipe for the wonderful snack, he returned to the barracks, beaten and amazed by the variety of semi-recipes he managed to pile up. Seeing that he is back, the officer asked if he could serve the first portion of Bhel Puri that night, but William told him he couldn’t get any real recipe in his hands and ironically stated that “we’ll have to stick to French fries again tonight, Sir!”. Legend says that the officer, berserk with fury, took out his handgun and shot the cook dead, causing a mutiny amongst the barrack’s soldiers, who were both fed up with the officer’s cruel and disrespectful ways and in love with William’s heavenly cooking. That’s how a small bowl of Bhel Puri (or should I say the lack of it) shook an entire British barracks and caused a long night in the Court Martial offices… All legends aside, we now know an approximate recipe to the Bhel Puri (somehow thanks to poor William too). The tasty Indian snack is made out of crispy puris, puffed rice, Indian sevs, chilli powder, potatoes, red onion, chat masala, coriander and lemon or mango juice. It comes in two dish “versions”, spicy or sweet. The spicy chutney includes garlic cloves, mint leaves, salt and green chilies, while the sweet chutney’s ingredients are cumin seeds, jaggery, sugar, tamarind pulp and boiled dates pulp. 3. History of Indian Food – Indian Sweets Indian cuisine is known throughout the entire World as a sweet cuisine and this tag doesn’t come along without some extremely solid arguments. How else would you call a country’s cuisine if almost half its dishes are either sweets or desserts? Actually, Indian sweets have not only made Indian food famous throughout history, but they have been acquired and accommodated to European and North American dishes, finding great success in fancy “Baltic” restaurants through-out England, France, the United States or Spain. The Rasgulla for example, one of the most popular relished sweetmeats in India, originating from the Eastern part of the country, has an interesting modern history. This dish produced by the boiling of small pops of casein in sugar syrup has become emblematic of the quintessentially effeminate stuff of ridicule of the Bengali people. This sweet dessert can be found in almost all Eastern Indian households, while global malls sell it like there’s no tomorrow. Another Indian dessert that blends with the Hindu culture is the Payasam (or Kheer as it is called by the Hindi). This dessert has been an essential dish throughout the history of India, being usually found at ceremonies, feasts and celebrations. In Southern India, ancient traditions tell that a wedding is not fully blessed if Payasam is not served at the wedding feast, this tradition being kept alive with each generation, still being practiced by newly wedded couples, mostly in the southern regions, from where the tradition started in the first place. The best and most popular Payasam dishes are found in the temples of Guruvayoor and Ambalappuzha. In the Ambalappuzha temple, Payasam is served as part of a tradition, based on an ancient legend. The legend states that Lord Krishna (the eight avatar of Vishnu, playing a major role in the Hindu religion) took the form of an old sage and challenged the great king who ruled over that region to a game of chess. Being a true chess player and a master of the mind game’s tricks, the king gladly accepted the sage’s invitation. Asking what the sage wanted in case he wins the game, the king remained bedazzled by the sage’s request: an amount of rice grains for each square of the chess board, each pile having double the number of grains than the previous pile. So the first square would have only one grain of rice, the second would have 2 grains, the third would have 4 grains, the fourth would have 8 rice grains and so on, each pile growing at a geometrical progression from the past pile of rice grains. Hearing this request, the king was shocked that the sage wanted only what he taught were a few piles of grain, when he could have betted for his whole kingdom or the immense riches that he held. Naturally the king lost, (because playing chess against a God is not that easy, mind you) so he started placing grain piles on each square, starting with only one grain. He soon realized that the sage’s demand was not entirely what he thought of, when the number reached one million grains of rice by the 20th square. By the 40th or so square, the entire kingdom’s rice reserve was depleted and when he got to the last square he calculated that he would have to pay the sage 18,447,744 trillions of tons of rice, which he could have never paid off. The sage then revealed his true form, that of Lord Krishna, and said that the debt does not have to be paid immediately, but the king will have to serve Payasam freely in the temple of Ambalappuzha, to pilgrims, homeless or whoever comes there for peace of mind and prayer or for those seeking shelter. This is how the Payasam became famous, integrating in the Hindu culture. The tradition of freely serving Payasam in Ambalappuzha still lives today and pilgrims all over India have an easier ride knowing that a hot bowl of the sweet dessert awaits them at the end of their journey. Western India also does a great job on satisfying the sweet tooth of its inhabitants, with one of the most delicious desserts you will be able to find throughout the history of Indian food: the Shrikhand. The Shrikhand is a creamy dessert made out of strained yogurt, from which all water is drained off, leaving the thick yogurt cream by itself. Adding exotic dry fruits like mangos only enhances the Shrikhand’s delightful taste to newer limits. This great dessert is one of Western India’s most popular traditional dishes, since it has ancient roots in the Indian cuisine. Comparisons of this dessert to the Indian people have stated that Indians are a people who like to extract the best of things from everything, leaving everything else behind, their true and hospitable nature being a result of the fact that they dry out every spiritual detail that has no substance or meaning. Other important traditional Indian sweets and desserts, famous throughout the history of Indian food, include the following: Gulab Jamun (a popular Indian dessert made out of fried milk balls in sweet syrup), Mysore Pak (a delicious dessert made out of ghee, sugar and chick pea flour), Halwa (or Halva in modern English spelling; made out of semolina and sugar, the Halwa is one of the most popular Indian desserts that have spread in every corner of the World), the Kulfi (often referred to as Indian ice cream, the Kulfi is made out of boiled milk and a wide variety of mango, kesar or cardamom flavors), the Jalebi (a common sweet dish from North India, the Jalebi is basically a pretzel-shaped fried batter, which is soaked in syrup) and the Jangiri (the South Indian look-alike of the North Indian Jalebi). 4. History of Indian Food – Conclusion As we can easily conclude, the Indian cuisine is closely related to the Indian history, each historical region developing a unique set of dishes, using diverse ingredients. However, a constant remains for all regions: the affinity for sweet desserts and spicy snacks. Besides being closely related to history, Indian cuisine is also strongly influenced by the Indian religion, Indian culture and traditions and the Indian people themselves. If you can appreciate the facts behind the history of Indian food, the setting in which this great country’s cuisine was formed, the influences it took and the diversity it created, then you will surely appreciate one of their sweet desserts or one of their spicy snacks and appetizers. No other country has a wider selection of exotic dishes and no other country can offer such a large variety of impulses for your taste buds.

Quebec Poutine

1 bag frozen French fries 8 ounces shredded cheddar cheese 1 jar beef or onion gravy (or packet of gravy mix) Poutine is a favorite snack for Canadians living in or visiting Quebec. EPD Photos Procedure Prepare French fries in the oven according to the instructions on the package. While the French fries are cooking, pour the gravy into a saucepan and heat it to just bubbling. Remove the French fries from the oven, scatter shredded cheddar cheese over them, and return them to the oven for one minute, just long enough to melt the cheese. Transfer the cheese-covered French fries to invidual plates or bowls, and drizzle with the gravy. Serves 8 to 10. 6 POLITICS, ECONOMICS, AND NUTRITION A major concern of French Canadians is the preservation of their French language and culture, since English is the dominant language in the rest of Canada and in their influential southern neighbor, the United States. A movement to separate the French-speaking province of Quebec from the rest of the country became a national issue in the 1970s; in 1980, voters defeated a proposal that would have granted Quebec its independence from Canada, but many French-Canadian separatists continue the campaign. Canadians in general receive adequate nutrition in their diets, and the health care system is funded by the government, covering about 75 percent of health care costs for Canandian families. 7 FURTHER STUDY Books Barbolet, Herb. Farm Folk, City Folk: Stories, Tips, and Recipes Celebrating Local Food for Food Lovers of All Stripes. Vancouver: Douglas & McIntyre, 1998. Barer-Stein, Thelma. You Eat What You Are: People, Culture, and Food Traditions. 2nd ed. Toronto: Firefly Books, 1999. Chavich, Cinda. The Wild West Cookbook. Don Mills, Ont.: R. Rose, 1998. Claman, Marcy. Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns. 2nd ed. Montreal, Quebec: Callawind Publications, 1999. London, Jonathan. The Sugaring-Off Party. New York: Dutton, 1994. [Picture-book account of maple sugaring in Canada.] Stewart, Anita. Great Canadian Cuisine: The Contemporary Flavours of Canadian Pacific Hotels. Vancouver, BC: Douglas & McIntyre, 1999. Tritenbach, Paul. Traveling Taste Buds: Delectable Dishes from All Over the US and Canada. Bishop, CA: Excellence Press, 2000.

BO-SSAM Steamed Pork Wrapped In Leaves

Bossam is a type of ssam in Korean cuisine in which steamed pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by a condiment known as ssamjang. To see a visual illustration, click here. It is usually topped with raw or cooked garlic, onion, pepper, or, most commonly, sweet kimchi. Bossam is also preferred to be eaten with saeujeot (pickled fermented shrimp). It's a popular dish in Korea and it can also be served as an anju, side dish consumed while drinking soju).

GEOGRAPHIC SETTING AND ENVIRONMENT

Canada is the world's second-largest country (after Russia), and is the largest country in North America. The eastern provinces, known as the Maritimes, are separated from the rest of the country by low mountain ranges. Newfoundland and Prince Edward Island are island provinces in the Atlantic Ocean. Along the border with the United States in the center of Canada is a fertile plain bounded by the Saint Lawrence River, Lake Ontario, and the Hudson Bay. Also along the U.S. border further to the west are farms and ranches. Extending through western Alberta to the Pacific Ocean is the northern portion of the Rocky Mountain range. Mount Logan, at 19,524 feet (5,915 meters) the highest peak in Canada, is near the Alaska border. The climate varies across the vast Canadian territory. The west coast gets about 60–120 inches (150–300 centimeters) of rain each year; the center part of the country gets less that 20 inches (50 centimeters), and the Maritime provinces 45–60 inches (115–150 centimeters). In British Columbia, there are 252 rainy days each year, but in the center of the country, there are just 100. 2 HISTORY AND FOOD France and England battled over who would colonize the territory of Canada in the late 1400s. The English explorer John Cabot arrived in Newfoundland in 1497. About 40 years later in 1534, Jacques Cartier began his exploration of Canada on behalf of France. By the early 1600s, there were permanent French colonies, and in 1663, New France was established as a territory of France. French fur traders competed with the traders of the Hudson's Bay Company, run by British merchants. Wars in North America, known as the French and Indian wars, were waged in the 1700s. The Treaty of Paris in 1763 ended the armed fighting and established British rule over all of the territory formerly called New France. In 1846 conflict over the western portion of the United States–Canada border was resolved, and the border was set at 49°north latitude. This border has been undisputed every since. Food and other customs in Canada still carry hints of the colonial influences of England and France. Canadians speak English except in Quebec, where the language is French, reflecting the influence of French settlers. But there are other regional differences in food and customs, too. Food in the provinces of Eastern Canada shows signs of English heritage, except in Quebec where the influence is French. In the provinces of Western Canada, the cuisine reflects the explorers and settlers, who, like their southern neighbors in the United States, made simple, hearty meals from available ingredients. In northern Canada—Northwest, Yukon, and Nunavut territories—the diet is limited by the short growing season, dominated by preserved food ingredients, and influenced by the native Inuit diet. And along the west coast in British Columbia, immigrants from Asian nations influence food and cultural practices. In Vancouver in the west and Toronto in the east (and in many places elsewhere in Canada), Lunar New Year celebrations were inspired by the citizens of Asian heritage living there, but are enjoyed by many other Canadians as well. 3 FOODS OF THE CANADIANS The favorite foods of Canadians vary slightly from region to region, and are strongly influenced by their family heritage, especially in relation to holiday celebrations. Along the Atlantic coast, seafood and dishes derived from English traditions (except in Quebec) are common. In Quebec, favorite foods come from the area's French heritage. Throughout Canada, maple syrup and maple products are popular, reflecting the significance of the maple tree, whose leaf adorns the flag of Canada. Many families enjoy a visit in early spring to a maple sugar "shack," the special rustic building where sap from maple trees is boiled in a large open pan to make maple syrup. Later in the spring, many people in Eastern Canada visit a wooded area to harvest fiddleheads. Fiddleheads, named because they look like the coiled end of a violin ("fiddle"), are the tasty new sprouts of woodland ferns, picked before they develop into large lacy fronds. They are a fragile spring specialty, usually available for just a few weeks in the spring. Grocery stores in Canada may stock frozen fiddleheads alongside other frozen vegetables. Sauteed Fiddleheads Ingredients 1 bunch fiddleheads 1 Tablespoon butter 1 Tablespoon olive oil Procedure Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Serves 8 to 10. Canadian Bacon with Maple Glaze Ingredients ½ cup cider vinegar ¾ cups maple syrup 1 Tablespoon brown sugar 1 pound (approximately) Canadian bacon Procedure Preheat oven to 300°F (150°C). Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside. Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices. Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.) Serves 6 for lunch or dinner, or 15 to 20 as a snack. Western Canadians enjoy the products of the large ranches and farms in that part of the country. Barbecued food, beef, and corn dishes, such as Sweet Corn Pancakes, are popular. Berries such as blueberries and saskatoon berries, are popular accompaniments to pancakes, waffles, and are often made into syrups, jams and preserves. Sweet Corn Pancakes Ingredients 6 eggs, separated (Note: to separate eggs, crack the egg and allow just the white to fall into a bowl, holding the yolk in one of the shell halves. Transfer the yolk back and forth between the two shell halves, being careful not to break it, until all the white has dripped into the bowl. Put the yolk into a separate bowl.) ¼ cup half-and-half 1 Tablespoon sour cream ⅓ cup flour 1 teaspoon baking soda 1 teaspoon baking powder ½ cup corn (may be fresh or frozen corn kernels) Vegetable oil to oil the pan Procedure Beat the egg whites until they hold soft peaks when the beaters are lifted up. In another bowl, combine the egg yolks, half-and-half, and sour cream. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture. Add the corn, and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 Tablespoonsful at a time, into the pan for each pancake and cook until golden brown on each side. Serves 4 to 6. While Canada is known to some for its beers (such as Molson and Labatts), nonalcoholic beverages that are favorites in Canada are spruce beer (made from spruce trees, a specialty of eastern Canada), and apple and cherry ciders. 4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS Canadian Thanksgiving is celebrated on the second Monday in October. A typical menu for Thanksgiving is similar to that served in the country's neighbor to the south, the United States. Thanksgiving Beet Soup Roast Turkey with Corn Bread Stuffing Cranapple Relish Brussels Sprouts Mashed Potatoes Burnished Squash Wedges Pumpkin Pie Burns Day is celebrated January 25 to commemorate the birthday of poet Robert Burns (1759–96). It is especially significant for people of Scottish descent worldwide, and Scots Canadians are no exception. On Burns Day, the menu includes such Scottish favorites as haggis, cockaleekie soup (chicken-based leek soup), and Dundee cake (a rich fruitcake). Canada Day Cake Ingredients 1 white or yellow cake mix 1 container white frosting 1 quart strawberries Picture of flag of Canada Procedure Prepare cake according to package directions. Bake in a 9-inch by 13-inch cake pan. Allow cake to cool. Frost cake with white frosting. Using a knife or spatula, make surface of frosting as smooth as possible. (It may help to dip the knife or spatula into a glass of water. Slice the strawberries, and arrange in rows at the left and right edges of the cake to represent the stripes at the edges of Canada's Maple Leaf Flag. Referring to the picture of the flag, arrange the slices strawberries in the center of the cake to represent the Maple Leaf. Serves 24. On Canada Day (July 1), Canadians celebrate with picnics and fireworks (similar to the Fourth of July in the United States). Dishes served are typical casual dining fare, such as hamburgers, hot dogs, and table settings feature the patriotic color scheme of Canada's red and white maple leaf flag. A common treat served across Canada is the nanaimo bar. It is believed that nanaimo bars, a sweet bar cookie made in layers, originated in the 1950s in the Vancouver area, when a recipe was published in the Read more: http://www.foodbycountry.com/Algeria-to-France/Canada.html#ixzz3LrN5k2XJ

Grand Canyon Smooth-Water Float Tour

Summer is here and that means Grand Canyon rafting is in full swing. Rafting tours come in several flavors. Most famous are the motorized and oars-only tours. Those last from several days to two weeks and cost big bucks. But what if you want a day trip? And something that skips the white-knuckle rapids? Enter Grand Canyon smooth-water float tours. These trips depart in the morning from the National Park and go to Page, AZ, home of the magnificent Glenn Canyon Dam. There you’ll board a 19-passenger, rubber-pontoon boat and float 15 miles down some of the most spectacular parts of the Colorado River before pulling out at historic Lee’s Ferry. The coach ride back to you hotel is no slouch, either: You get to see the Painted Desert and the Navajo Indian Reservation. The main trip options include a bus ride or an airplane flight to Glenn Canyon Dam. The bus is more economical. If you have the budget, I recommend taking the plane. The aerial views are incredible, and include Desert Watchtower and Zuni Corridor. The aircraft is a state-of-the-art Vistaliner. Its climate-controlled cabin is spacious and it features recliner-style seats and over-sized viewing windows. On the ground, you take a Jeep 4×4 mini-tour of stunning Antelope Valley before joining everyone at the Dam for the float. he Colorado River from Glenn Canyon to Lee’s Ferry has no rapids. This means kids four years of age and up can do this rafting tour. I get tons of emails from families asking for things to do and I can’t think of a better South Rim day trip than this one. The float down includes Horseshoe Bend and a mid-way pullout where you get to go face-to-face with real Indian petroglyphs! These tours are all-inclusive and come with drinks and lunch. I absolutely do suggest you bring the following: Hat Suntan lotion (SPF 50) Lightweight, long-sleeved shirt Sandals ChapStick The river guides are fabulous. They are trained in First-Aid and CPR and are very knowledgeable about the history and geography of the river and its attendant plant and animal life. I’m a compulsive question-asker. My guide was able to answer all my queries. Too often I’ve been in the field and the guide has no understanding of the terrain other than to “follow it.” Not so on these float trips! Take a moment to enjoy Lee’s Ferry. In it’s hey day, it was the only crossing for hundreds of miles for folks traveling between Utah and Arizona. The opening of Navajo Bridge in 1928 over Marble Canyon shut down the ferry. Today, the ferry is memorialized by the remnants of an old fort and trading post. It’s also where all the major white-water rafting expeditions put in (by the way, rapids are graded on a scale of 1 to 5, but in the canyon, they are ranked from 1 to 10). These Grand Canyon smooth-water float tours depart daily in the morning and run from April through November. Average tour time is 12.5 hours (includes transport to and from Glenn Canyon). Yes, it’s a full day. But it’s one of the most fulfilling ways for groups and families to enjoy the Canyon.

mexico food history

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Frijoles (Beans) A pot of beans can be found simmering on the back burner in most Mexican kitchens. They may be eaten with any meal of the day, including breakfast. Ingredients 2 cups pinto beans 1 medium onion, peeled and finely-chopped 2 cloves garlic, peeled and crushed or minced 3 Tablespoons chili powder Salt Procedure Place beans in a large pot and cover them with cold water. Allow them to soak overnight. When ready to cook, drain, rinse, and cover the beans again in cold water. Place the pot on the stove over medium to high heat and bring to a boil. Simmer 5 minutes. Turn off heat, remove the pot, and carefully drain the beans by pouring them into a colander placed in the kitchen sink. Rinse beans with cold water. Return beans to the pot and once again cover them with cold water. Add the onion, garlic, and chili powder. Cook over medium heat until most of the water has been absorbed and the onion is soft. Add salt to taste. Serve as a side dish with tacos, or as a main dish with warmed corn tortillas. Frijoles Refritos (Refried Beans) Though refried beans can be bought in cans in the grocery store, homemade Frijoles Refritos (Refried Beans) are much more flavorful. Ingredients 1 recipe Frijoles (above) ¼ cup vegetable oil 1 cup white onion, chopped 1 teaspoon salt Procedure In a large bowl, coarsely mash the Frijoles with a fork or wooden spoon. In a large frying pan or skillet, heat the oil for about 30 seconds over medium to high heat. Add onion and sauté for 5 minutes, until onion is golden but not browned. Add the mashed beans and cook for about 5 minutes, stirring often. Salt to taste. Scoop the beans onto a warmed corn tortilla, and add a bit of shredded cheese (such as Monterrey Jack or mild cheddar). Serves 4 to 6. Café de Olla (Spiced Coffee) The olla is the earthenware mug in which this aromatic coffee is often served. Ingredients 4 cups water ⅓ cup dark brown sugar, packed 1 cinnamon stick (about 3 inches long) 8 whole cloves 1 orange peel (about 3 inches long), white parts removed ½ cup dark roasted coffee, coarsely ground Milk (optional) Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html#ixzz3Ljm003Al

Ultimate chocolate cake

Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

The Gig Venue Guide: Koko, LonDon

Who plays there: Koko’s big on the rock and indie circuit – it’s the venue bands play when they’re too big for the clubs and not big enough for Brixton Academy. You get hip-hop here, too, plus occasional special shows from star acts – including Prince, Madonna and Red Hot Chili Peppers. Regular club nights include Club NME every Friday night and Guilty Pleasures on the last Saturday of each month. The presence of Club NME means Friday night headliners have to be on by 8pm, to give the venue time to clear before the indie drinkers come in. Cloakroom: Yes. Admission: Generally around £20, increasing for bigger names (or infrequent tourers) and diminishing for those less well-known or nearer the start of their careers. Also, be aware that Koko is an over-18s venue unless otherwise stated for specific gigs. Bar: There’s no trouble with the number of bars at Koko. What can be less easy is getting served in a timely fashion, especially at the main downstairs bar, where staff seem to divide the bar into sections: God help you if you end up standing right on the dividing line, where you could end up waiting all night. Drinks themselves are the usual cans of beer or generic wines and spirits. Cans are decanted into plastic glasses. Prices, as is the way of major London venues, are just the wrong side of reasonable. Food: No. Toilets: Plenty of them, upstairs and downstairs. Though you wouldn’t call them a treat to visit, especially at the end of the night. Disabled access: There is ramp access into the building, put in place by security when needed, with an accessible viewing area beneath the royal box at Balcony level (which is the level you enter at). Tickets are sold through normal agents, and are not marked as “accessible viewing area”, but the space is allocated. Those with accessibility needs should contact the venue on 0870 432 5527 to arrange entrance and viewing area allocation. Those needing a personal assistance should contact the venue direct – it offers a two-for-one ticket deal for personal assistants. There is an accessible toilet next to the accessible viewing area. Sound: Generally OK, with one or two warnings. Don’t get trapped underneath the balcony, unless you can position yourself near one of the suspended speakers. As is so often the case, those underneath the overhang get muddy sound. Where to stand: Well, as we’ve just explained: not underneath the overhang of the balcony. So if you’re going for the stalls, get there early enough to get further forward. Be careful if you’re standing at the sides: the emergency exit doors either side of the dancefloor are reached via a couple of steps, which are easy to overlook in the dark of a gig, and you might find yourself with a turned ankle. Upstairs, you need to get in early enough to get to the front of one of the viewing areas. A top tip that I only discovered this year, after literally decades of going to this venue: if you head to the very top viewing area, there’s a row of sofas at the front, which provide perhaps the most comfortable viewing experience in London live music. Overall: Oh, Koko. What an enigma you are. On the plus side, this is one of London’s most beautiful venues. It was built as a theatre in 1900 and for 20 or so years after the second world war was used as a BBC theatre – The Goon Show was recorded here. It became a music venue, the Music Machine, in 1970, and was one of the key punk venues, before morphing into the Camden Palace in 1982. It closed in February 2004 and was extensively and expensively restored before reopening in 2005. From the stage it looks beautiful – tier upon tier rising like a scarlet wedding cake. In the right spot, too, it’s great – down on the floor, you feel remarkably close to the band for a 1,400-capacity room. The problem lies in the number of the 1,400 who can actually get to see the stage: the front of the dancefloor can get rammed, and so you’ll find people at the back perching on the stairs to try and get some sort of sightline. Upstairs, in the balconies, only those in the front rows can see anything: rather than having a conventionally raked single balcony, or two balconies, Koko has a series of shallow, flat tiers, with bar areas hidden behind them. For a live music venue, it’s a startlingly inefficient use of space, and one that makes trying to watch bands a frustrating pastime. There’s also the fact that those upper tiers are bizarrely maze-like: it can be awfully confusing trying to find your way up and down. On the bright side, if you get to the very top, you rarely have to queue for a drink.

Westminster Abbey occupied in protest against cuts to disability care funding

Demonstrators have set up a camp in the grounds of Westminster Abbey to protest against cuts to financial support for disabled people. Members of disabled people against the cuts (Dpac) pitched tents and said they intended to occupy the green outside the doors of one of Westminster's most recognisable landmarks until 22 July. The protest is reminiscent of the occupation that sprang up at St Paul's Cathedral in 2011. The dean of Westminster is expected to negotiate with the protesters on Saturday evening, after they claimed that he initially refused their request for permission to stay. The group also sent a letter to the Archbishop of Canterbury, the Most Rev Justin Welby, urging the church not to forcibly remove them from its grounds. Around 100 protesters began the demonstration, but a heavy police presence meant their number dwindled to around 50 people. The Metropolitan police said that one person was arrested on suspicion of assaulting a police officer as protesters sought to establish a camp and officers resolved to stop them. Police stood on top of tents in a bid to prevent the demonstrators from pitching them. Some protesters in wheelchairs locked themselves to fences at the site. They were supported by Labour backbench MP John McDonnell, who said that the government's cuts to welfare were making people "desperate".

How to ... have an adventure in London

If you thought the biggest physical challenge in London was cramming yourself into a Circle Line carriage at 6pm, or trying not to get knocked off your bike by a bendy bus, then think again. The capital is about to host a daring, adrenalin-fuelled competitive event when the UK's only urban adventure race series, Rat Race, comes to town on 29-30 September. Over the past few years Edinburgh, Bristol and Manchester have all hosted Rat Races, but this will be the first in London. On day one, teams of three must complete a three-hour run around the capital's most famous sights, stopping at checkpoints along the way to complete challenges such as rock climbing, abseiling and orienteering. The second day features a 50km cycle ride, interrupted by more challenges involving boats and ropes. Three years of planning have gone into the event and though precise details remain secret until the day, the organisers say trials could involve climbing statues, wading through fountains, abseiling from landmarks and even a spot of pole-dancing or parcours, the French sport which involves moving as fast as you can, in the least energy-consuming and most direct way possible. Anyone can enter but you need to be fairly fit, and competition is stiff, with many expert athletes taking part. Entry costs £99 per person for the full two-day event, or £35 for the easier Prologue Rookie Race, and spectators can use the event village next to Tower Bridge free of charge to watch sport demonstrations.

The Heian Period

In 794, the capital was moved to Heiankyo (present-day Kyoto). Following the checkerboard pattern of Chang'an in China, the new city's streets were laid out in grid fashion. The Heian Period ushered in a new era of prosperity and peace, allowing the noble class to attain new heights in the arts and culture. New ideas and practices flowed to Japan from abroad, mainly China, and were then modified to become uniquely Japanese. Chinese characters, for example, were used to create a new Japanese writing system that allowed for the first time a blossoming of Japanese literature and poetry. Among these were The Tale of Genji, the world's first major novel, and the PillowBook, both written by women. Towards the end of the Heian Period, military clans in the provinces began clashing for power, pushing Japan into a series of civil wars and eventually the feudal era.

Mongolia Travel

hvsliin hyzgaar (1)-001 from kira on Vimeo.

hvsliin hyzgaar (1)-002 from Dungaamaa on Vimeo.
“There came into the world a blue-gray wolf whose destiny was Heaven’s will. His wife was a fallow deer. They traveled across the inland sea and when they were camped near the source of the Onon River in sight of Burkhan Khaldun their first son was born, named Batachikan.” (The Secret History of The Mongols) Eight generations after Batachikan, Yesugei was born, and Yesugei had a son named Temujin. The history of the Mongolian nation starts with Temujin, later known as Chinggis Khan, the founder of the world’s largest continental empire. Before Chinggis Khan came to power, in the land known to us as Mongolia, sporadic clans conducted on-going wars and raids over grazing areas and water sources. Chinggis Khan united these clans under one flag, and turned them into one nation, although throughout the last 800 years, many of these clans have kept their ancient ethnic identity and unique traditions. Archeological evidence shows that the area now known as Mongolia has been inhabited for over 500,000 years. Though Mongolia is known today as the land of nomads, the evidence clearly indicates that many societies were once farmers. As far as we know, the name “Mongol” was first mentioned in Chinese writings from the 9th century. The Chinese described the Mong-ko (Mongol) as “the people who follow the tails of their horses according to the growth pace of the grass and its withering”. Only in the 12th century, under the rule of Chinggis Khan, were Mongolia’s clans gathered under one flag, becoming a unified nation. Leading his fearless warriors, and implementing military strategies still studied today by armed forces all over the world, Chinggis Khan, and later his successors, formed the world’s largest continental empire. Covering the vast land mass between Korea and Hungary, the infamous Mongolian horde ruled over an empire that encompassed many countries, nations, religions and languages. Though famous for its ruthlessness towards enemies, the Mongolian Empire was known to be very tolerant towards the different beliefs of its occupied societies. It is said that at the court of the Mongol Khans, Buddhist, Muslim, Christian, Jewish, Confucian, and other religious leaders used to sit and exchange ideas with one another and the local Shamans and healers. After the decline of the empire, in the 14th century, Mongolia was ruled by the Manchu dynasty of Qing. Ironically, the Manchu never had to conquer Mongolia, as the Mongols themselves invited the Manchu to protect them from attacks initiated by western clans. The violent and repressive regime of the Manchu lasted until 1911, when Mongolia proclaimed its independence, taking advantage of the weakening power of the Qing Emperor. Upon the declaration of independence, a Mongolian government was established, under the leadership of the Bogd Khan (The God King), and by 1915 the Kyahta Treaty was signed between Russia, China and Mongolia granting Mongolia limited autonomy. By 1919 Mongolia was again under the rule of a Chinese warlord. At that time the communist revolution was taking Russia by storm. At the invitation of the Mongolian government in 1921, White Russian soldiers, running from the Communist Reds, defeated the Chinese conquerors, and took control of Mongolia while retaining the Bogd Khan as a puppet ruler. The Mongolians found the White Russians under the leadership of Baron Ungern von Sternburg (The Mad Baron) as brutal as the Chinese, and groups of Mongolian nationalists approached the advancing Bolshevik forces to help them expel the White Russians. On November 26, 1924, Mongolia became the second communist country (by driedger). This period of history is a complex one, with the Mad Baron alternately viewed as a crazed, power hungry individual or as a Mongolian nationalist, while the Bogd Khan was seen as either a spiritual leader or a drunken eccentric isolated in his palace. For the next 70 years Mongolia was a satellite country to the Soviet Union. The Mongolian government was a actually puppet government controlled by the communist party, executing orders issued by the Kremlin. Between 1930 and 1940 at least one third of the male population of Mongolia was slaughtered by order of the communist party in far-away Moscow. Religious figures, intellectuals, and anyone who might be a threat to the communist party was killed or exiled to Siberia. Lams from entire monasteries were shot and piled into mass graves, monasteries destroyed, and much of Mongolia’s cultural heritage was looted or obliterated. Images of Chinggis Khan were prohibited. The horse tail banner of his reign, which protected and embodied the spirit of the Mongolian people and which had been protected and preserved for generations, was taken away, never to be found again. On the other hand, the Soviet occupation also brought to Mongolia, with its massive resources, infrastructure for transportation, communication and civil services such as education and health in Mongolia. During communist times Mongolia attained a 97% literacy rate, one of the highest around the world, and saw drastically reduced rates of infant and child mortality. Adult health improved greatly with the introduction of education in sanitary measures, and the advent of running water and sewage systems. Many Mongolians were sent to Russian to receive educations in scientific, engineering, and medical professions. The vast herds of the Mongols were collectivized, and the nomads were given new administrative jobs in settlements designed to create a more fixed, and therefore controllable, civilized population. As the Soviet block experienced the crash of the communist ideology, Mongolia underwent a peaceful revolution and became a Democratic Republic. Mongolia held its first ever democratic elections since the time of the Great Khans on July 29th, 1990, when surprisingly the Mongolian Peoples Revolutionary Party, the former communist party, was elected. It is with much emotion that Mongolians reflect on the communist experience. The communist regime brought electricity, telephone lines, schools, hospitals, trucks and planes, sanitation, science, and many positive things to Mongolia, along with education in professions that would not have been accessible to Mongolians for perhaps several more decades. At the same time, the fierce independence and self determination of the Mongols was broken, an entire cultural heritage was stripped within the space of a generation, and the nomadic pattern of life within closely knit family clans following seasonal migration routes was destroyed. The collapse of the communist system brought two significant changes to Mongolia - the end of Russian subsidies and funding for development, and the transition to a market economy. Mongolia went into economic recession, followed by a collapse in the banking system in 1995. In the elections of 1996 the Democratic Party won, establishing the first ever democratic government. In the 2000 election the MPRP won again, and in the 2004 election the Democratic Party won very by a tight margin. The transition to a Democratic Republic has brought about relatively stable government, and peaceful transfers of power, while election results reflect a struggle between the desire for the stability and state support of the past and an equally deep desire for a free economy and liberal business policies. In recent years, Mongolia has been experiencing economic growth and increased prosperity, largely due to the inflow of foreign investment and the exploitation of mineral resources. As educated Mongolians, business people, and younger people find jobs in the cities and new industries of Mongolia, nomadic herders find it increasingly necessary to participate in the market economy and are becoming less reliant on government promises to provide services in a system where social subsidies have become meaninglessly small.

Pork-Belly Bliss

For centuries, pork belly was considered a poor man’s cut of meat, but oh, how things have changed! Today it appears on numerous fine-dining menus, but it still must shrug off its dated reputation from time to time. Fortunately, the culinary team at Bar Boulud on Manhattan’s Upper West Side has taken up the cause. Diners are likely to find pork belly in some form on the menu at all times. One of the most popular dishes that the restaurant has served is the rillons croustillants au poivre—a traditional French preparation where the meat is first brined for hours before it’s fried, topped with crushed pepper, and plated with a small frisée salad and a bit of grainy mustard. The dish is far from a poor man’s meal; rather, it’s an indulgence. Less than four miles away, at Rogue and Canon in the West Village, chef Adam Slamon embraces a similar indulgent philosophy, manifested in the form of a burger. The patty is covered in crispy pork belly and topped with onion marmalade, aged cheddar, and—in an unusual twist—peanut butter. Don’t knock it before you try it; the salty richness of the pork belly harmonizes with the sweeter notes of the peanut butter. But Slamon isn’t the only chef who’s incorporating pork belly in unusual ways. At the Herbfarm, an elegant and intimate restaurant in Woodinville, Wash., chef Chris Weber features it in dishes that creatively spotlight other seasonal ingredients. On one of the restaurant’s rotating menus, for example, Weber served a pork-belly confit paired with thin ravioli accompanied by farm egg yolks, turnips, and dill. At Boston’s No. 9 Park, the chef de cuisine Scott Jones features a crispy Berkshire pork belly paired with littleneck clams that are poached in a ramp-and-fennel nage and dressed with chorizo vinaigrette. The results are akin to a complex chemistry experiment, where the salty flavors of the clams and the pork play off each other. - See more at: http://robbreport.com/robb-vices/pork-belly-bliss?utm_source=outbrain&utm_medium=relatedlinks&utm_campaign=vices#sthash.PJ7cOf6w.dpuf

How to Fix 17 Basic Cooking Mistakes

Do you always burn the garlic or turn pasta into a gummy mess? Learn how to avoid these all-too-common cooking mistakes. Boiling Pasta in a Pot That’s Too Small Why it’s bad: For starters, if you use long noodles, they might not fit unless you break them first. But regardless of the pasta’s shape or size, it will probably end up sticky and gummy. “When you add pasta to a small amount of water, it lowers the temperature of the water substantially more than if you added it to a large amount of water, so the water will take longer to return to a boil. In the meantime, the pasta will sit at the bottom of the pot and start to clump up and become mushy unless you are vigilant about stirring,” says chef Michael Symon, the owner of five restaurants in Cleveland and an Iron Chef on the Food Network’s Iron Chef America. Also, your ratio of pasta starch to water will be too high—another cause of sticking. Do this instead: Unless you are cooking a single serving of pasta (in which case you can get away with a smaller pot), do as Italian grandmothers do: Fill a large pot (5 to 6 quarts) with water and let it come to a rapid boil. Then add 2 tablespoons of salt (don’t be shy—professional chefs say pasta water should taste as salty as the sea). Finally, add the pasta and stir it occasionally until it’s al dente.

Back to Driving Holidays

 Celtic Treasur
es 7 night Pre Booked Deluxe Self Drive Tour An opportunity to tour Ireland in luxury; staying in some of Europe's finest hotels, ranging from a stylish city centre 5 star hotel to Ireland's oldest inhabited Castle. Enjoy the luxuries of country mansions, historic castles, superb restaurants and impeccable service. Experience the pleasures of country pursuits on the extensive estates, which surround many of the hotels. Day 1: Dublin City (12km) Welcome to Dublin Airport, after meeting up with transport, you will travel into the city centre and check into your hotel. The remainder of the day can be spent exploring Dublin – trace its history from early Viking origins, through the mediaeval magnificence of St. Patrick’s Cathedral – visits to Dublinia, Guinness Storehouse, Jameson Irish Whisky Distillery, Trinity College, and much more. Suggested Hotel: Merrion Hotel or similar 5 star hotel. Day 2: Galway City & Cong, Co. Mayo (265km) Leave Dublin this morning and travel across the rich midland pastures. Why not visit Belvedere House, Gardens and Park? The magnificent early 18th century stately home of Robert Rochfort, Earl of Belvedere, stands in 160 acres of parkland on the shores of Lough Ennell. Belvedere is one of the finest of Ireland's historic houses, and together with gardens and park has been exquisitely restored. Before you cross the River Shannon, Ireland’s longest river you can visit Clonmacnoise a 6th century Christian site. Arrive into Galway, which has long traded with Spain and the Spanish influences are many in the city. Of note is Spanish Arch, a gateway in the old city walls and the Spanish Parade, where wealthy merchants and their f amilies en-joyed a stroll along the promenade. Continue on from Galway to nearby Cong and Ashford Castle your overnight hotel. Suggested Hotel: Ashford Castle, Cong, Co. Mayo Day 3: Connemara Tour (200km) Today embark on a tour of the wild & rugged Connemara region, famous for the savage beauty of its lake and mountain scenery. Irish is still widely spoken here. Why not visit the magnificent Kylemore Abbey, a beautiful mansion in a lakeside setting against a mountainous backdrop Irish Benedictine nuns, with a tradition of over 300 years run this unique Abbey set in the heart of Connemara, overlooking Pollacapul Lake. A haven of peace! Visit the magnificent Gothic Church. You can also visit Connemara National Park at Letterfrack, where the indigenous wild Connemara ponies roam freely through the rugged landscape. Suggested Hotel: Ashford Castle, Cong, Co. Mayo Day 4: County Clare (170km) Today you leave Ashford Castle & travel through Galway City and into County Clare. Why not visit Rathbaun Farm and see the animals being tended, or enjoy a traditional tea and scones break? Travel through the strange lunar landscape of the Burren region or visit the Cliffs of Moher a spectacular 5-mile long cliff, which rises almost 700 feet above sea level. You can also visit the 15th century Bunratty Castle and Folk Park, where replicas of traditional thatched cottages are arranged in a village setting, complete with village shops including the printers, the confectioners, the post office, the pub and hotel, the doctor's house and the bakers. Stop at some of the many small towns and villages that Ireland is famous for. Suggested Hotel: Dromoland Castle, Co. Clare