The Battle of Bosworth (22nd August 1485) is classified as the last ruckus in the War of the Roses. It saw King Richard III slain on the battlefield and his successor Henry VII proclaimed king by a patriotic army of mercenaries, Welshmen, Frenchmen, felons, traitors and turncoats. The battle was so famous that years later no one could remember exactly what happened, where it had been fought or whether it had been a good idea after all.
England in the 15th century had gone through a long struggle between rival groups of aristocrats who had nothing better to do but to argue about the colour of roses. Some said the red rose (of England) was more noble but others said white was purer. After some polite discussions, leading on to debates and finally fights - the issue had appeared to have been resolved when King Edward IV killed his rivals in 1471. The Whites or the 'Yorkists' won whilst the Reds (the Lancastrians) were broken and left only an itinerant Welshman called Henry 'Dai' Tudor as their standard bearer. Since there was a price on his head, Henry moved to a caravan park in Brittany where he lived with his uncle Sir Jasper Tudor ('Do Not Touch Me'). Jasper was also Welsh and a creep.
That should have been that for the Lancastrians but in 1483 Edward IV died whilst trying to row off his excess body fat in a fishing expedition. His son Edward became King Edward V but needed to have his fancy dress day out (a coronation) to be 'King in the eyes of God'. But Edward was still in short tights so a regent was required or 'protector' as the title was then called. (more...)
Nouvelle cuisine is the ideal answer when a restaurant becomes too popular. In these cases, the chef is worked off his or her feet trying to keep all those tables supplied with appetising, nutritious food. Increasing the prices may offer a temporary relief from the overpopularity of the eating-place, or it may instead create an atmosphere of quality and exclusiveness, thereby increasing customers further still. Switching from food to Nouvelle Cuisine helpfully reduces the number of customers to manageable proportions, without resorting to such unpopular or illegal measures as salmonella or e-coli.
No one single characteristic describes Nouvelle Cuisine. Rather, a combination of known attributes, when seen together, determine the style to exist.
Oversize plate: Nouvelle Cuisine dishes are invariably served on a plate at least three times the diameter required to hold the meal itself. Sometimes, the plate is so large that places must be double-spaced. The very large size of plate allows adequate free space, unencumbered with food, for the chef to demonstrate his or her artistic talent. It is also important that the plate is cold, preferably having been deep-frozen until a few minutes before serving. This coldness ensures that the customer has to eat-up quickly, thus freeing the table sooner.
Dusty eating surfaces: The plate, and any other surfaces carrying food shall be sufficiently dusty to create the impression of a possible hygiene concern. If plates do not remain unused long enough for natural dust to build up, then this may be substituted with flour, or in fact with any powdery material typically found in a kitchen. (more...)
...that it takes a great amount of sexual commitment to get a computer turned on, but once your computer is properly aroused, it can offer you some of the greatest sexual thrills you may ever experience?
1805 - Citizens, using stolen British documents, develop simple time travel and travel back to 1701 and eradicate Philadelphia in order to save the East Coast from what would be present Philadelphia. Make second stop a bit farther east and remove area of future New Jersey for good measure as well. All is peaceful.