What's today's holiday: September 3, 2022
Today is Saturday, September 3, 2022. The 246th day of the year according to the Gregorian calendar. There are 119 days left until the end of the year.
Sunrise: 06:22, Astronomical noon: 13:09, Sunset: 19:56, Day length: 13:34, Night length: 10:26.
According to the church calendar, September 3 is the name of:
Alexander, Ephraim, Ignatius, Paul, Thaddeus.
What holidays are celebrated on September 3?
***General:***
Today is World Beard Day and New Doors Day.
***Ecclesiastical:***
This day commemorates the apparition of the Blessed Virgin Mary's image of light at the Russian on Athos Monastery of St. Panteleimon.
Orthodox Christians also remember today St. Thaddeus, the martyr Vassa, the martyrs Theognius, Agapius and Piste, the venerable Abramius and Martha, the martyrs Ignatius and Raphael, the holy martyrs Alexander, Paul and Theodore.
This day in history
San Marino was founded in 301. This republic is the oldest existing European state.
In 1189, Richard the Lionheart is crowned in England.
In 1864, an explosion occurred in a Stockholm laboratory, killing several people. Despite this, Alfred Nobel continued his experiments. A few years later, the scientist was granted a patent for dynamite.
In 1950, the name of the first world champion of Formula 1 has become known. It was the Italian Nino Farina.
In 1977, the song Way Down became a number one hit in Great Britain. The composition topped the charts after the death of the singer, Elvis Presley.
A few famous people were born on this day
In 1919 countess Sophia Tolstoy, the wife and assistant of the famous writer Leo Tolstoy, who wrote "War and Peace" was born.
Folk omens.
Today Thaddeus is a preacher. Also the third day of autumn is called "Vasilisa the flaxwort."
According to omens, clear weather on this day promises similar weather conditions for the next month.
The abundance of acorns warns of a snowy winter.
The yellowing of the tops of the birches may indicate the approach of real autumn weather.
There is no need to heed advice today. It is unlikely that any of this advice will be helpful.
Lunar Calendar.
The seventh day of the lunar calendar has arrived. Today fixes the "First Quarter" phase of the natural companion that moved into the sign of the zodiac Sagittarius.
Rising of the night luminary is expected at 14:39, and the reverse process - at 21:30.
On the third day of September, a person expects notable successes in professional activities, especially if the employee will be disciplined and active.
In addition, family and friends can provide significant support today.
Mount Bad Luck: God's punishment or ecological disaster?
The mountain of bad luck, Monte Disgrazia, does indeed exist and is located in the Italian Alps in the Sondrio region. And once it really was called Lace, and a beautiful one - Pizzo Bello. The origin of the current, as if from the pen of Dante, infernal name is shrouded in legend, as the mountain itself at times - clouds:
Can we solve together the mysterious toponymy?
Speaking of clouds: Italians believe that when the top of a mountain is crowned with a cap of clouds, it will rain. This local belief knows no regional boundaries, being widespread throughout Italy: here almost everywhere, in every region, there is "its" weather mountain, by which local old-timers guess the weather much more successfully than the weather center, just by looking whether it "puts on a hat", si mette il cappello, or not.
But back to our Unlucky. She's good, "devil girl," isn't she?
According to one version, we owe the infernal name of the mountain to... The name of the mountain, we owe to the illiteracy of the interpreters, who translated it from the local dialect into Italian: it so happened that the local word "desgiascià", which means melting ice, was consonant with the Italian "disgrazie", "bad luck". I remember at the university we used to call such words "false friends of the interpreter"...
According to another version, once upon a time long ago this mountain was called Pizzo Bello, Beautiful Lace. And the mountain itself was beautiful and green, completely covered with green meadows, flowering fields and picturesque forests, full of all kinds of animals. But one day God, angry about human cruelty to nature, decided to punish people and... started a terrible fire. The terrible fire ate the green pastures, forests and fields, and the mountain itself began to crumble, becoming virtually inaccessible.
The story is a lie (but is it a lie?!), but there is a hint in it! People, be people, because there is nature all around! Otherwise it will be bad: folklore and Greenpeace warn!
The more so that Mount Bad luck is not the only place with a spooky name in the fertile and picturesque valley Valmalenco. There is no need to look far for examples: the name of this plain, according to one version, once sounded as Val Malenga, valle del male, the Plain of Evil, because it is surrounded on all sides by impassable mountains.
However, let's not be dramatic: the terrible outside and good inside is a wonderful plain with a terrible name, popularly called "Magnifica", "La Magnifica". The mountain of sticks", "la val di bachétt" and "the mountain of stones", "la val di sass", after the name of the main expositions.
Which legend and which title did you like best?
"We love it!"
I've wanted to make an American pumpkin pie for two years. This orange beauty was just waiting to happen: the orange pumpkin was used to make cupcakes, then I had to get some wings to decorate them with, then came fall, and then I had to wait until next fall to get some beautiful colorful leaves to decorate my pictures with! But the stars aligned in a way that made it all come together: I found a beautiful bouquet of orange lantern ficus branches that someone had picked on a walk; I was lucky enough to buy a bright and sweet Arabidopsis pumpkin at the market; and then I picked a bunch of colorful maple leaves from the garden. Finally, you can bake the classic American pumpkin pie, traditionally made in the US for Halloween and Thanksgiving!
American pumpkin pie has a sandy bottom and a delicious pumpkin soufflé. The filling is much more filling than the dough, so the pie should be healthy. Thanks to the sweet aromatic spices and steamed milk, you can almost taste the pumpkin. Maybe a little. And if you add lemon or orange zest...).
And so the dream of a fantastic autumn pumpkin pie became a reality. But... As much as I love pumpkin and baking with it, I couldn't eat more than one slice of pie. Because it's too sweet! Pumpkin is sweet on its own, and plus 300ml of condensed milk is definitely too much. Even without the sugar. The filling is very sweet, and although the non-sourdough makes up for it a bit, it was topped with lemon juice to complete the pie. О! Now everything is in order:)
Family and friends loved the pie! Especially the next day when it was heavy. They ate it and were surprised, they said: "We love it!" There are probably some of you readers who are sweet and would like the recipe in its original form. I might try to make an American pumpkin pie again sometime in the future, but with modifications. First, instead of 300g, I should add no more than 150g of condensed milk. Second, I would add 1-2 tablespoons of powdered sugar to the batter to
to balance the flavour. Thirdly, I would make the cake in a 20 cm diameter tin, as mine is 24 cm wide and low, so it would be nicer if it were a little smaller in diameter but taller:)
**For the batter:**
210 grams of flour (1 and 2/3 cups, 200 ml),
150 g butter from the fridge,
1 pinch of salt,
1 egg yolk,
1 tablespoon of cold water.
For the filling:
450 g pumpkin puree,
450 g pumpkin seeds for 450 g pumpkin seeds,
300 ml condensed milk,
3.5 teaspoons cinnamon,
¼ teaspoon grated ginger,
a pinch of ground cardamom,
a pinch of ground cloves,
a pinch of ground allspice,
¼ teaspoon turmeric,
one teaspoon vanillin.
***How to bake:***
You can vary the spice mix to suit your taste. I don't like nutmeg, so I didn't use it, but if you like the taste, a pinch is enough. I added turmeric and cardamom, which were not in the original recipe. But cinnamon, ginger, cloves and allspice are the main ingredients. These spices are very good friends and work well with each other and with pumpkin. However, each cook can vary this set according to their own taste.
Prepare the dough first, as it needs to chill for an hour before baking. Sift the flour into a bowl, add a pinch of salt and the cold butter. If you have a food processor, you can use it to make the butter and flour mixture. Or rub the butter into the flour on a coarse grater and crumble with your hands.
Then add the egg yolks and quickly find everything together; add half a tablespoon of water and shape into a dough ball. If it falls apart, add a little more cold water. If it sticks, add half a tablespoon of flour. Wrap the dough in a bag and refrigerate for 30-60 minutes. While the dough is chilling, prepare the pumpkin filling. Peel the pumpkin, cut it into cubes and simmer (or roast) in a little water until tender. Strain the pumpkin puree again through a sieve or fine strainer to drain excess liquid from the filling. Leave to strain for half an hour.
Cover the bottom of the pan with parchment paper and crimp the edges. Take the dough out of the fridge and knead it in the bottom of the tin to form a high crust with raised sides. This is an important point - if the rims are low, the filling may not fit. Prick the base with a fork a few dozen times and place in a preheated oven at 180 degrees for 10-15 minutes. If you want to keep the pastry flat, spread the top out on parchment paper and cover with dried beans or porridge; then bake for 10 minutes with the top and a further 5 minutes without the top. Bake unloaded.
Finish the filling during this time. Beat the eggs in an electric mixer for half a minute until frothy.
Add the pumpkin puree and mix with the mixer for a few more seconds. Add the spices. Now add the condensed milk and mix well again. The filling should be slightly less runny than the pancake mixture. You can add a few tablespoons of starch or flour just in case. Remove the crusts, which are already browned, and pour in the filling. Here's a surprise: because the pan is wide, the sides are shallow, and I can see - the filling doesn't fit! What should I do? The solution is found: pour the remaining filling into silicone muffin tins. There were four of them, and I must say that the filling was a pumpkin soufflé in itself.
Put the dough back in the oven. Bake until the filling is no longer liquid. I bake the tart at 160 degrees for about 1 hour, but the little soufflé bakes faster - about 35-40 minutes.
Leave the finished pumpkin pie to cool in the tin: If you rush to take it out while it's still warm, it may crack. It's a good idea to leave the pie until the morning before slicing and tasting: like casseroles and cheesecakes, it's much easier to slice and tastes much better when frozen.
**This is a slightly tasty pie... and a cupcake souffle:) I couldn't resist taking a picture:)**
@Everyfarm