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BellaOnline's Folklore and Mythology Editor


March 4 2009 Folklore and Mythology Newsletter

Greetings to Folks around the world from Washoe County, Nevada.

Our winter is just not about to give up yet! March came in with strong, bitter cold winds, rain, snow and ice. Compared to the lovely, warm, spring-like days we had last week, this is just a bit too hard to put up with - but, we will survive. All the snow we have had up in the Sierras lately looks beautiful and the late skiers are happy!

Hoot and holler and get your folks gathered for a hoe down and lots of good food! Spring is on it's way and there will be festivals all over for all you lovers of folklore and folk music. Check your local listings for events and fun stuff. You can check out places online if you plan to be traveling. One great site is Folklore Village at

Current Events:

The Texas Folklore Society will celebrate 100 years of collecting, preserving, and sharing folklore at the annual meeting in Nacogdoches, April 9-11, 2009.

Also - TFS Members may be interested in the storytelling, music, and dance offerings of the African American Western Experience...

For more information on these events and others, visit:

Friday, March 6, 2009
Caffè Lena presents
The Bob Gibson Legacy Project
Featuring Meridian Green and The Fare-the-Wells
8 p.m.
Caffè Lena, 47 Phila St., Saratoga Springs, NY, 518-583-0022
Cost: $15/$12

For more information click on the following link:

This day in history:

March 4, 1933 FDR inaugurated
On March 4, 1933, at the height of the Great Depression...

To read full story:

Need a pickup for those dreary, long days of winter's doldrums? Try a good old-fashioned supper of Pot Roast. This great supper brings together the tastes of apples and onions, a wonderful combination:

Pot Roast

1 boneless beef sirloin tip roast (3 pound size), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce plus 1 teaspoon

Brown roast on all sides in a heavy cast iron skillet (spray skillet with cooking oil lightly, heat the skillet on medium temp and add the one tsp. browning sauce - you want that meat to sizzle when you put it in). Put the browned roast in a five quart slow cooker. Scrape out that skillet by adding a little water, getting all that flavor loosened up then pour it over the roast. Add the seasoned salt, soy sauce, Worcestershire sauce, garlic powder and top with the apple and onion.

Cover and cook on low until the meat is tender, about five to six hours. Remove the roast and onion to a large platter and let it rest for fifteen minutes. While that is resting, strain the cooking liquid into saucepan. Discard the apple. Bring this liquid to a boil and reduce to about two cups. This will take about fifteen minutes. Mix cornstarch and cold water to a smooth paste, stir in the 1/8 tsp. browning sauce. Add thickening to liquid in saucepan, bring to a boil, stirring constantly until thickened. Slice roast.

Now if have gone and mashed some potatoes up with some cream and sweet butter and heated up some peas, you got yourself a supper the folks from all the hills will rush to. Serve that sauce over the beef, onions and potatoes.

Till next time, folks, may your home be filled with laughter and may it ring from floor to rafter. Blessings and walk in Peace and Beauty.

Here's the latest article from the Folklore site at

Fraktur In Folk Art
Fraktur (sometimes pronounced frock tur) is the Old World art of using archaic and decorative fonts for lettering.

Please visit for even more great content about Folklore.

To participate in free, fun online discussions, this site has a community forum all about Folklore located here -

I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Phyllis Doyle Burns, Folklore Editor

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