Menu

     Starting off we'll have an appetizer of eggs with a light layer of melted cheese with raw oysters and sliced pears on the side.
     Next we will have a salad containing lettuce, fresh mint, dates, assorted nuts, coriander, and parsley with a light coating of olive oil and vineger.
     For the main course we will have a dish consisting of pork, lamb, and chicken with a side of baked mushrooms, assorted fruits, and shrimp.
     After the main course we'll have a light soup with mushrooms and parsley as well as a side of bread.
     For the next course we will have roasted ostrich with a light drizzle of garum sauce with bread and fruit.
     Before dessert we will have dormouse stuffed with minced pork and various vegetables, also served with bread.
     Finally, for dessert we'll have cheese combined with flour, honey and egg into a batter that then baked until it had risen like a soufflé. When set, the dessert was brushed with honey, topped with poppy seeds and served on a plate and eaten with a spoon. This dish is similar to modern day cheesecake.
      Various wines will accompany all meals.

Invitation

You're invited to a
Dinner Party!!

Host: Publius Poling

Theme: Coliseum Fighters

Come and join the festivities as if it were the coliseum! Dress like a fighter or a spectator. The entry hall into the living room will look like you're walking down into the coliseum to fight. There will be curtains hung like a gate that you will walk through into the living room dressed just like the coliseum. Then we will proceed into the dining hall/ which will look like a traditional dining hall. After we finish the meal we will return to the Coliseum-like living room to enjoy the festivities. Please feel free to come and enjoy the food and festivities!!

Guest List
1. Balpina Cline
2. Tertia Smallwood
3. Dylan
4. Agnipeinia Nuzum
5. Gnaeus Hill 
6. Sextus Terwilliger
7. Pliny Hawkins
8. Serbius Stuart
9. Spartacus Scott
10. Camilla Robinson

Studying abroad in Greece

     Greece's education goes in three stages, primary, secondary, and tertiary. Primary education is divided into kindergarten lasting one or two years, then primary school lasts six years. Secondary is seperated into two section, Gymnasio, or middle school, which lasts three years and Lykeio, or high school. After Lykeio students have the option of attending a university, polytechnics, technilogical education institute, or an academy. Academies are usually for military or the clergy. An undergraduate course lasts four years typically, five years in polytechnics and some art schools, and six years in medical schools. Postgraduate courses last one to two years and a doctorate last three to six years.
     You must be at least six years of age to begin attending school. All public schools and universities require no tuition and textbooks are provided free. There is no failing a grade but any students who fall behind must take remedial courses aside from their regular schooling, similar to summer school in the United States. When students reach the Gymnasio section of education they may either go into a general gymnasium which is automatic or pass an exam of either music, sports, art, science or clergy. Required courses throughout all grades include, Modern Greek Language, Modern Greek Literature, Ancient Greek Language, Ancient Greek Literature, Mathematics, Physics, Chemistry, Biology, Social and Political Studies, Physical Education, Art, Music, Religion, History, Computer Studies, Technology, English, 2nd foreign language, School Vocational Guidance, Economics, Geography. Some others are offered but these are required.
     Greek schools are similar to the those in the United States. They go five days a week and start and end around the same time most American schools do. They are different in that they only go to school between four and eight hours depending on the grade and courses the student is taking. Its also different that they go one more year in primary school, or elementary school in America.
     A typical day in school in Greece begins with starting class at 8:15 and you will go through your courses which may include any of the ones listed above which may last between thirty and forty-five minutes. After each class you get a five to ten minute break. Once a month you take a walk and a trip to a museum, monument, etc. Classes vary daily because you need so many hours of every class a week in order to pass. That's a typical day for a high school student in Greece.

Christmas in Zambia

Facts about Christmas in Zambia
1. Many churchs show nativity scenes for several days before Christmas.
2. One or two days before Christmas locals begin caroling for charity donations.
3. On Christmas day children are encouraged to bring presents to church for less fortunate children or children in the hospital.
4. After church it is a custom that adults go to one house and children to another to have parties and feasts.
5. Decorations donated by citizens of the towns are usually spread along buildings throughout town.

Plum Pudding Recipe, Zambian Christmas dessert

Ingredients:

1 cup whole wheat flour

2 1/2 cups fresh bread crumbs

4 ounces shredded suet

3 eggs, beaten

1 small carrot, grated

1 apple - peeled, cored and shredded

1/2 cup dark brown sugar

1/2 cup chopped blanched almonds

2 ounces preserved stem ginger in syrup, chopped

1/8 cup ground almonds

1/2 cup chopped walnuts

3/8 cup halved candied cherries

1/3 cup raisins

3/8 cup dried currants

3/8 cup golden raisins

4 ounces candied mixed fruit peel, chopped

4 plums, pitted and chopped

1 lemon, juiced and zested

1 1/2 teaspoons mixed spice

3/4 teaspoon baking powder

1/2 cup ale

Directions:

1. In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
2. Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
3. If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.