Site hosted by Build your free website today!


Stuff .....









The Green Children

In 1887, two small children were found alone near the town of Banjos, Spain. But these were no ordinary children who had been lost or abandoned by parents. They were discovered by field hands who were distracted from their work by frightened cries. Upon investigation, they found a small boy and girl, scared and crying, huddled near the entrance to a cave. Their language was unknown to the workers – it certainly wasn't Spanish. More mysterious still, they wore clothes made of a strange metallic cloth... and their skin had an odd green tint.

After being taken to the village to be cared for, the boy soon died since it was difficult to get either of them to eat anything. But the girl survived, and when at last she was able to communicate in Spanish with her caregivers, she told them that she and her brother had come from a place that had no sun, but a land of perpetual twilight. When asked how they came to be at the cave, she said that they had heard a loud bang, were pushed through "something," and then were in the cave.

(Source: “The Green Children of Banjos”)


Boova Shenkel (Dutch Meat Rolls)
21/2 lbs. beef
3 eggs
10 or 12 potatoes
21/2 cups flour
2 tablespoons butter
2 teaspoons baking powder
2 tablespoons minced parsley
1 tablespoon lard
1 chopped onion
1 tablespoon butter
1 cup milk
1 teaspoon salt

After seasoning the beef with salt and pepper, stew the meat for 2 or 3 hours until thoroughly tender. Then make dough, sift ing flour, adding baking powder, salt, lard and butter. Mix into a pie crust dough, roll into a dozen circles of 8 to 10 inches diameter. Steam the potatoes, pared and sliced thin, add salt and pepper, 2 tablespoons butter, the parsley and onion, and then beat lightly the 3 eggs into the mixture. Put this mixture on the circles of dough, after it has stood a little while, roll over and press the pastry edges together tightly along the edge. Drop these into the stew pot with the meat and its stew water. Cover the pot tightly and cook for 30 minutes slowly.

To make a sauce for this, the fat should have been skimmed from the stew-pot before putting in the dough rolls, and this used in a frying pan with a tablespoon of butter to brown diced stale bread croutons, adding half a cup of milk.