Cupid
Cupid is the most famous of Valentine symbols and everybody knows that boy armed with bow and arrows, and piercing hearts . He is known as a mischievous, winged child armed with bow and arrows. The arrows signify desires and emotions of love, and Cupid aims those arrows at Gods and Humans, causing them to fall deeply in love. Cupid has always played a role in the celebrations of love and lovers. In ancient Greece he was known as Eros, the young son of Aphrodite, the goddess of love and beauty. To the Roman's he was Cupid, and his mother was Venus.
There is a very interesting story about Cupid and His mortal Bride Psyche in Roman mythology. Venus was jealous of the beauty of Psyche, and ordered Cupid to punish the mortal. But instead, Cupid fell deeply in love with her. He took her as his wife, but as a mortal she was forbidden to look at him.
Psyche was happy until her sisters persuaded her to look at Cupid. as soon as Psyche looked at Cupid, Cupid punished her by leaving her. Their lovely castle and gardens vanished too. Psyche found herself alone in an open field with no signs of other beings or Cupid. As she wandered trying to find her love, she came upon the temple of Venus. Wishing to destroy her, the goddess of love gave Psyche a series of tasks, each harder and more dangerous then the last.
For her last task Psyche was given a little box and told to take it to the underworld. She was told to get some of the beauty of Proserpine, the wife of Pluto, and put it in the box. During her trip she was given tips on
avoiding the dangers of the realm of the dead. She was also warned not to open the box. But Temptation overcame Psyche and she opened the box. But instead of finding beauty, she found deadly slumber.
Cupid found her lifeless on the ground. He gathered the deadly sleep from her body and put it back in the box. Cupid forgave her, as did Venus. The gods, moved by Psyche's love for Cupid made her a goddess.
Today, Cupid and his arrows have become the most popular of love signs, and love is most frequently depicted by two hearts pierced by an arrow!!!
She Walks in beauty
Lord Byron
She walks in beauty, like the night
Of cloudless climes and starry skies;
And all that's best of dark and bright
Meet in her aspect and her eyes;
Thus mellowed to that tender light
Which heaven to gaudy day denies.
One shade the more, one ray the less,
Had half impaired the nameless grace
Which waves in every raven tress,
Or softly lightens o'er her face;
Where thoughts serenely sweet express
How pure, how dear their dwelling place.
And on that cheek, and o'er that brow,
So soft, so calm, yet eloquent,
The smiles that win, the tints that glow,
But tell of days in goodness spent,
A mind at peace with all below,
A heart whose love is innocent!
Garnish each with a touch of romance, all following items
Cherry Cream Cheese Pie
A cherry topping dresses this luscious cheesecake.
1 (8-ounce) package cream cheese, softened
1 1/3 cups sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 9-inch graham cracker pie crust
1 (16-ounce) can cherries, drained, juices reserved
2 tablespoons granulated sugar
2 teaspoons cornstarch
In a large mixing bowl, beat cream cheese until smooth. Add condensed milk and continue beating until well blended. Mix in lemon juice and vanilla. Pour into pie crust and refrigerate.
Combine reserved cherry juice, sugar and cornstarch in a small saucepan and cook until clear.
Remove from heat and stir in cherries. Carefully spoon cherry mixture over chilled pie. Refrigerate for 1 hour.
Makes 10 servings.
Braised Eye of Round Roast
Slow, moist cooking is perfect for tenderizing this cut of meat.
2 1/2 pounds boneless eye of round roast
1 1/2 cups beef broth
1 1/2 medium onion, sliced
9 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 whole bay leaves
1 tablespoon crushed dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1/3 cup plus 2 teaspoons water
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
Heat a large heavy-bottomed pan over medium heat. Brown roast on all sides, about 7 minutes. Drain fat, add beef broth, onion, garlic, parsley, bay leaves, oregano, thyme, salt and pepper. Bring to a boil, cover, reduce heat and gently simmer for 45 minutes until tender.
Remove roast and hold warm. Strain pan juices into a small saucepan. Mix water and flour; stir into saucepan. Cook, stirring constantly, over low heat until thickened. Slice roast and serve with sauce.
Makes 6 servings.
Ambrosia Salad
3 (15-ounce) cans chunky fruit cocktail, drained
1 (11-ounce) can Mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened flake coconut
2 bananas, thinly sliced
2/3 cup Evaporated Milk
1 cup sliced fresh strawberries
combine fruit cocktail, oranges, marshmallows, coconut, bananas and evaporated milk in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving.
Makes 6 servings.
Roast Leg of lamb
1 leg of lamb, 5 - 7 lbs
chopped garlic, onion, or mint
salt and paprika, to taste
3 tbsp vegetable oil
flour, for dredging
3/4 cup vinegar
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp paprika
3 tbsp Worcestershire sauce
3/4 cup flour, enough to thicken
Pierce the meat and insert chopped onion, garlic or crushed mint every inch or so. Salt and sprinkle with paprika. In a small bowl, combine remaining ingredients, adding enough flour to make a paste the consistency of thin waffle batter. Spread paste over the meat; dredge with flour. Brown in vegetable oil in an open pan in the oven at 500 degrees F. Remove roast and reduce heat. Place in clean, covered roaster. Add 2 1/2 cups hot water. Bake at 325 degrees F. until well done, about 20 minutes per pound. Meat will be tender and not pink. Take roast out 15 minutes before carving. Skim grease from drippings and thicken for gravy if necessary or desired.
Lobster Stew
2 large lobsters, about 4 pounds total, cooked (approximately 4 cups lobster meat)
butter
6 cups milk
2 cups heavy cream
salt, pepper, and paprika
Remove meat from cooked lobsters. Cut meat into cubes and fry in a generous amount of butter until very lightly browned (be careful not to burn butter). Scald milk; add to lobster meat and cook slowly for 5 to 10 minutes. Add heavy cream and bring just to the boiling point. Add salt and pepper to taste and a little paprika for color. Serves 6.
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