| Archive for nmfhssouthport.myfreeforum.org North Meols (Southport) Family History Society |
| André |
where to put?If I'd like to place a list of families on the forum with all the North Meols families I'm researching, where would I best place it?Is the Help section a good idea? (since I am of course fishing for advice and help from others researching the same families). |
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| Dotty |
Ermmmm...Well Andre, if it was me I wouldn't try putting it all together in one post, I would put each one in its own section.But what do I know... I'm sure that before the end of the day someone else will have solved your problem...good luck! Do you have a recipe for Dutch pea and ham soup? (Just thought I'd ask? Do they call it stumpot or some such thing??). TTFN Dotty  
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| admin |
We have A-Z for each surname. I think it may be best to put each one under the appropriate letter. It may take longer but it does help people know where to look
Help is really for specific questions Hope that helps Andre |
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| Dotty |
HelpThere...I couldn't have put it better myself! Well I didn't did I?Dotty 
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| Jane |
I thought you explained very well Dotty. I think Admin just wanted to ensure the place stays tidy 
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| André |
I wanted to give the families by mentioning them as couples with their dates of marriage, so that would mean two surnames per couple, do you get my problem? I could of course mention each couple twice, once for each spouse, guess I'll do it that way then. Thanx! :grin: |
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| André |
Re: Ermmmm...
Ehm, stamppot is something different I think (although I don't know too much about Dutch cooking, we didn't eat even peanut butter at home). Stamppot (from the verb to 'stamp' or mash the cooked potatoes and half-raw leafy vegatables together in one pot) is something I ate for the first time when I lived with a student girlfriend who grew up in a Dutch village. I had never eaten it before that time. The name of the stamppot differs according to which leafy vegetable you mix in with the potatoes. Stamppot andivy e.g. is when you make it with andives, stamppot spinahsy is with spinache, etc.etc.. I think cream (or a little milk) and butter is added to make it more smooth. The (heavy & thick) pea and ham soup is eaten only in winter and is called snert (pronounce very short with 'e' as in let and with rolling r). It is also popular with a large saucage on top (not like english bangers). Not with me though because I never eat meat.
I think both dishes should be spiced with some black pepper. I'll try to find a recipy for the snert. |
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| mother |
By joining our friendly society, you could ask for help in our magazine The Sandgrounder, and have your family names listed in our 'Members Interest' booklet, listing names all other member are researching
:grin: |
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| SeaCopRimmer |
I agree with mother - join the North Meols (Southport) FHS and put an 'ad' in the magazine and who knows what might happen? It does mean that your search will be delivered to over 150 homes (worldwide) and you might just finish up with an even bigger family than you envisaged? | ||
| Dotty |
Yum yumThanks for bringing me up to speed on the recipes Andre. I was desperate to try some authentic Dutch food and remember the stamppot (I like mash) and the soup but my pals wouldn't go into brown bars which were the only places that seemed to offer the local dishes.A recipe would be nice...I have a Dutch friend who comes from Eindhoven (?). I can speak a little Dutch...my full repertoire is Toilet Duck! It's a long story but really not worth the bother of repeating it! I have copied out all your families that you are searching as I have loads of them and will have to see if any match. Enjoy your weekend, Dotty 
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| André |
SNERT (Friesian Pea-soup)
http://en.wikipedia.org/wiki/Pea_soup Ingredients for one person: 2 liters of water 500 grams of split peas 2 pork chops (lamb is also possible) 3 cuts of bacon 100 grams Celeriac or Celery (Apium graveolens var. rapaceum ) http://en.wikipedia.org/wiki/Celeriac http://en.wikipedia.org/wiki/Celery 2 potatoes 2 large onions 1 leek 1 small wintercarrot (large carrot variety that kan keep) salt pepper (black rye bread) Wash the split peas until the water stays clear. Bring the water to a boil and add the split peas. Turn the fire at its lowest and if possible use indirect heating. Don't forget to stir regularly as it will start to stick to the bottom of the pot very quickly (best made in a heavy pot). Cut the potatoes into small cubes and add these. Cut the onions, leeks (keep white and green parts of the leeks separate), celeriac and wintercarrot into small pieces and add half of each and the green part of the leeks. Add some salt according to taste. Leave to simmer on a very low fire for a minimum of 2 hours. After those 2 hours add the other half of the vegetables and the chopped up pork and bacon. Taste if it needs more salt and let simmer for another half hour. In Friesland they eat this with black rye bread and bacon (Roggebrea mei spek). The Dutch like to eat this in very cold winters when there is ice on the canals. Needless to say the dish is eaten less and less with the climate change. |
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| Jane |
I like this kind of help
Although this is a forum for North Meols FHS I have no objection to people starting these kind of threads
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