Archive | April 28, 2012

Isiopolis

Archeological teams have restored, in part, the Temple of Hathor near the famous Isis temple of Philae. It is scheduled to reopen to the public in May. You can read about that happy event here. (Both the Isis and Hathor temples, as well as the other temples of ancient Philae are now on the Egyptian island of Agilkia, aka Agilika, where they were moved prior to the building of the Aswan Dam, which created Lake Nasser and flooded Philae.)

Compared to the Temple of Isis on Agilkia, the Temple of Hathor is quite small. Reciprocally and interestingly, at Denderah, Hathor’s great Ptolemaic temple complex, there is a similar small Temple of Isis. Clearly, there is a relationship between these two Great Goddesses; so much so that it was required that each Goddess would have a smaller temple near the great temple of the other.

In fact, sometimes that relationship between Isis…

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Poetry month – Camp Song -Barges

Out of my window, looking in the night
I can see the barges flickering light
Silently flows the river to the sea
And the barges too go silently,

Chorus
Barges, I would like to go with you
I would like to sail the ocean blue
Barges, have you treasures in your hold?
Do you fight with pirates, brave and bold?

Out of my window, looking in the night
I can see the barges, flickering light
Starboard shine green and port is glowing red
I can see the barges dead ahead.

How my heart longs to sail away with you
As you sail across the ocean blue
But I must stay behind my window clear
As those barges sail away from here.

I was told that I need to post some of my family’s recipes

 


 



   



     

Great- grandpa Alex



   


   



     

Great- grandpa Alex







   


 


 

 

For anyone’s holiday pleasure or anytime, that wants to make it, here is my great-grandfather’s Scottish Shortbread recipe.

1 lb of flour, preferably unbleached, this equals 4 cups

1 lb of butter and don’t you dare use margarine! That would be a crime!

¼ lb of brown sugar but I cheat and use a loosely packed cup which is more than a ¼ lb.

Cut a large rectangle of brown paper out of a paper bag and put it aside.

Combine all 3 ingredients by hand, no cheating with a mixer! Until it is a smooth, well mixed ball of dough. 

Pat out flat on the brown paper about ½ inch thick. Prick with fork to break apart later or don’t and just break it into bits when done.

Place in 350 degree oven for around 15 minutes or until light tan. Do not slip a pan underneath. Just put the paper in the oven. The grease from the butter will prevent the paper from burning. 

Remove from oven. Let cool a bit and serve with a nice cup of tea. I prefer Twining’s Prince of Wales.