Subj : Today in History - 1916
To   : All
From : Dave Drum
Date : Mon Apr 24 2023 06:17:00

24 April 1916 - EASTER REBELLION BEGINS: On April 24, 1916, on Easter
Monday in Dublin, the Irish Republican Brotherhood, a secret
organization of Irish nationalists led by Patrick Pearse, launches the
so-called Easter Rebellion, an armed uprising against British rule.

Assisted by militant Irish socialists under James Connolly, Pearse and
his fellow Republicans rioted and attacked British provincial government
headquarters across Dublin and seized the Irish capital’s General Post
Office. 

Following these successes, they proclaimed the independence of Ireland,
which had been under the repressive thumb of the United Kingdom for
centuries, and by the next morning were in control of much of the city.
Later that day, however, British authorities launched a
counteroffensive, and by April 29 the uprising had been crushed.
Nevertheless, the Easter Rebellion is considered a significant marker on
the road to establishing an independent Irish republic.

Following the uprising, Pearse and 14 other nationalist leaders were
executed for their participation and held up as martyrs by many in
Ireland. There was little love lost among most Irish people for the
British, who had enacted a series of harsh anti-Catholic restrictions,
the Penal Laws, in the 18th century, and then let 1.5 million Irish
starve during the Potato Famine of 1845-1852. Armed protest continued
after the Easter Rebellion and in 1921, 26 of Ireland’s 32 counties won
independence with the declaration of the Irish Free State. The Free
State became an independent republic in 1949. However, six northeastern
counties of the Emerald Isle remained part of the United Kingdom,
prompting some nationalists to reorganize themselves into the Irish
Republican Army (IRA) to continue their struggle for full Irish
independence.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humphrey's Traditional Irish Shepherd's Pie
 Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
      Yield: 4 Servings
 
      2 tb Oil
      1 lg Onion; fine cut
  1 1/4 lb Lean ground lamb, beef, or
           - turkey
      4 cl Garlic; minced
      1    Bay leaf
  1 1/4 c  Hot water
      2 tb Tomato paste
      2 tb Worcestershire sauce
    1/4 ts Salt
           Ground black pepper
        pn Thyme
      1 lb Frozen mixed vegetables;
           - peas, carrots, corn, (opt)
           - mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
  2 1/2 lb Russet potatoes
           Salt & pepper
      4 tb Unsalted butter
    1/2 c  Whole milk or cream
      1    Egg yolk
      3    Scallions; thin sliced (opt)
 
  * Shepherd's Pie has always been a staple of traditional
  Irish cooking. The British use lamb in their Shepherd's
  Pie, but beef is quite popular and ground turkey can be
  used if preferred. This recipe can also be made in
  individual pie dishes, which are always a hit. Drop by
  Humphrey's Market to pick up all of your ingredients.
  
  Add 2 Tbsp oil to a medium-size pot, on medium heat,
  saute the onions until golden.
  
  Raise the heat to medium-high, add meat, continuously
  stir while sauteing, until it begins to brown.
  
  When meat is cooked through, add 1 1/4 cups of hot water,
  bay leaf and garlic, put lid on and bring to a simmer and
  put the heat on low. Simmer for 30 minutes or until the
  liquid reduces to 1/2 cup.
  
  Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
  water, until tender. Drain, add salt and pepper to taste,
  add butter and mash.
  
  Beat the egg yolk with milk. Add to the mashed potatoes
  and stir. Add sliced scallions and stir. Set aside.
  
  To the simmered meat, add tomato paste, Worcestershire
  sauce, salt, pepper, thyme, and frozen vegetables. Mix
  well and simmer for 5 more minutes. Empty into an
  oven-safe deep dish and remove bay leaf.
  
  Place rack on middle shelf of the oven, set thermostat
  to 205ºC/400ºF.
  
  Spread mashed potatoes over top of the meat mixture.
  Rough up with a fork so that there are peaks -or- use the
  fork to make some designs so the top will brown nicely.
  
  Bake for 30-45 minutes, until golden brown on the top.
  
  Makes 4 servings
  
  RECIPE FROM: http://www.humphreysmarket.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If you havewn't grown up by age 50 - you don't have to. -- Uncle Dirty Dave
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