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Today I interviewed for a position at UCC (I almost typed “auditioned” there–what does that tell you about how much I miss the theatre?) and it was so much fun!  There is a great project starting there this year, which is:

  • collaborative
  • looking at equality issues
  • interdisciplinary
  • and research focused

How could I not submit my CV?

The interview itself was a first for me.  I’ve not worked outside of my private practice since I’ve been here.  It was exciting to see how the process is handled in an Irish university setting.  Truth be told, the exposure to European thought on the very social issues close to my own research track is what motivated me to apply for the position.

Besides, it’s part-time!  Perfect for my life!

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The campus is beautiful.  It has a delightful old world charm about it; exactly what you imagine a European university looking like. Trinity, in Dublin, feels the same way.  I had fun strolling around the campus, having a coffee in the student lounge, and watching students hustle to lecture.

As I was leaving, I saw the cutest thing ever!  A whole group of tiny people, dressed in the long black robe of the scholar, being led on a tour of the campus.  UCC apparently offers a “Children’s Junior Conferring Tour” to national schools.  It really looked like an entire First Year class at Hogwarts being led out to a lecture on magical plants or something. Brilliant!

or at least Dublin-eese

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Today is Pancake Tuesday (Shrove Tuesday).

Shroving is a ancient British custom in which children sang or recited poetry in exchange for food or money.
A popular shroving rhyme went like this:

Knock, knock, the pan’s hot
And we are coming a-shroving
For a piece of pancake
Or a piece of bacon
Or a piece of truckle* cheese
Of your own making.

*Truckle cheese is barrel shaped and is often mature Cheddar.

Did you know there are loads of different ways to make pancakes?  One thing that still trips Imageme out here in Ireland is seeing pancakes in vacuum sealed bags for sale in the store. They are pre-made pancakes in plastic bags on the shelf.  Totally strange!  They also eat savoury pancakes here–which was a new experience for me!  When I first arrived, we were out to eat for breakfast and I noticed pancakes on the menu.  Excited for a taste of home, or at least comfort food, I ordered them! They came plain, no butter or syrup.  When I asked for syrup, they didn’t have any in the restaurant. I was heart-broken.

So, here is a list of the various types of pancakes I found.  How many of these have you tried?

America (USA):  American style pancakes are particularly thick or fluffy, and best served with Vermont maple syrup and butter.  Some American cooks add a little vanilla, while others add blueberries; most also add baking powder to create their ‘griddlecakes’.

Canada:  Canadian pancakes are moister than American ones but still served with maple syrup.

China:  Chinese pancakes are fried in sesame oil and are apparently superb with duck.

Finland:  Finnish pancakes are ideal for people with a sweet tooth, these should be served with jam, whipped cream, berries, cinnamon and sugar, honey or maple syrup.

France:  The French excel at crepes [sweet] and galettes [savoury] and often serve them with a bowl of local cider.

Germany:  The Germans tend to make apple pancakes which are baked in the oven.  They also have ‘Puff’ pancakes, which look like English ‘Yorkshire Puddings’.

India:  Indian pancakes sound scrummy; savoury pancakes are prepared with ginger, garlic and cayenne. Mung beans may also be part of the recipe.

Italy:  Calzonia are common in Italy, they are more like an enclosed pizza than an English pancake.

Mexico:  The renowned Mexican pancake equivalent is the wheat tortilla; I’ve also eaten them made from maize [cornmeal].

Netherlands:  ‘Flensjes’ are crepe cakes, usually made with apples and occasionally rhubarb.

Nigeria: Nigerian pancakes are often served with beans, tomatoes and shrimp, making a complete meal.

Norway:  ‘Krumkakes’ are thin, crisp, cone-shaped cookie-like crepes, often served at Christmas. They are sometimes made with a special flat iron which leaves a decorative pattern.

Poland: Polish pancakes, ‘Nalesniki’, are thin crepes which are usually served with a special cottage cheese filling.

Russia: The regular Russian pancake of choice is the ‘blini’: which is small and thick, ideal with sour cream or caviar.

Sweden:  The Swedish Raggmunk is made from riced potatoes.

Welsh: The Welsh make their pancakes with buttermilk or sour cream.

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