refreshments
Cable
like meatballs, a deli platter, or pasta. Anyone have any easy recipes
for something different for 30-40 people? Thanks for any assistance.
Cable
Tom Accuosti
You eat after lodge? We generally have a dinner beforehand, sometimes light
or easy, like spaghetti or "stew," other times we'll have an actual dinner -
roast beast of some sort, etc.
If you're looking for something to feed a bunch of guys at 9:00 pm, I
suggest putting out a platter of tofu and celery sticks. Believe me, you'll
get *plenty* of suggestions for the next meeting, and perhaps a a few offers
to help.
;-)
(from somebody who actually did this and lived to tell the tale)
--
V.W. Tom Accuosti
District Grand Lecturer
Friendship Lodge No. 33
Southington, CT AF&AM
www.friendship33.org
http://masonictao.blogspot.com
Larry The Mason from Holbrook
Soups scale up pretty easy. You could also try a snack pot luck,
asking members to bring savory or sweet treats.
Or you could do tofu and celery and then take lots of notes.
Frats,
LarryW
Torence
afterwards and save meals for the degreework. Ice Cream and Peaches
make for a good break from that fare. Occasionally, we do Italian
Beef, mushrooms, onions and provolone or cold cuts. Tube steaks (Hot
dogs) and Chili, BBQ and Cole Slaw, or Weenies and Beans are all in
the budget.
Budget? Did the Lodge give you one of those thingies?
Fraternally,
Torence Evans Ake
Senior Deacon - Auburn Park Lodge No. 789 - Crete, Illinois
PM - Arcadia Lodge No.1138 - Lansing, Illinois
Jim Bennie
news:QX1Oj.9749$2g1....@nlpi068.nbdc.sbc.com...
> You eat after lodge?
It is fairly standard locally. It is generally light refreshments.
Jim Bennie
BC & Yukon
Bill M
<e8f60388-b88c-4d01...@y21g2000hsf.googlegroups.com>,
Cable <chri...@yahoo.com> wrote:
Depends on where you are. Stovies and oatcakes with plenty of pickled
beetroot never fails here; good solid peasant food, easy to put together
ahead of time, there's no right or wrong recipe or quantities, and just
heat up when needed. Make sure there's birstled bits in it though! If
you're in a warm climate then it's probably too heavy, but it might be
fun to do once just to watch everybody sweating afterwards :-)
Stovies : http://www.stovies.com/
If you've a sweet tooth I'll post my "Sticky Toffee Pudding" recipe.
best,
Bill M
Lodge Brimmond 1535, Aberdeen, Scotland
... and a shedload of other stuff as well.
David
<taccu...@VIRUSsbcglobal.net> typed furiously:
>Cable wrote:
>> I am in charge of after lodge refreshments. We usually do something
>> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
>> for something different for 30-40 people? Thanks for any assistance.
>
>You eat after lodge? We generally have a dinner beforehand, sometimes light
>or easy, like spaghetti or "stew," other times we'll have an actual dinner -
>roast beast of some sort, etc.
>
>If you're looking for something to feed a bunch of guys at 9:00 pm, I
>suggest putting out a platter of tofu and celery sticks. Believe me, you'll
>get *plenty* of suggestions for the next meeting, and perhaps a a few offers
>to help.
>;-)
>
>(from somebody who actually did this and lived to tell the tale)
LOL. It's your engaging grin. If you didn't have that you would have
been dead meat.
--
Regards
David
fundamentalism (n.): fund = give cash to; amentalism = brainlessness
BES
> "Tom Accuosti" wrote
> > You eat after lodge?
>
> It is fairly standard locally. It is generally light refreshments.
Plus the usual wee tipple, of course
Dale Glover
"BES" <Mu...@nospam.ever> wrote in message
news:Mudge-F41BC2....@news.telus.net...
The colonel's chicken works for us; KFC that is, but we are not allowed the
wee tipple!
S&F
Dale Glover
AF&AM, Cranberry #598
GLNC
Alex Fisher
Och aye! But just a wee deoch and doris...
--
Alex Fisher
Lodge Caledonian No. 14
United Grand Lodge of Queensland
Alex Fisher
Hash: SHA1
Bill M wrote:
Yes please!
>
> best,
> Bill M
> Lodge Brimmond 1535, Aberdeen, Scotland
> ... and a shedload of other stuff as well.
- --
Alex Fisher
Lodge Caledonian No. 14
United Grand Lodge of Queensland
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.9 (GNU/Linux)
iEYEARECAAYFAkgJYhQACgkQ8JMIYjICnvaf6wCeIobttODZfeJIjPYjB80/IVKh
XdQAnRzMXDl3gjhCYvARDNsaaIk+UwF8
=Zoaf
-----END PGP SIGNATURE-----
Jim Bennie
news:Mudge-F41BC2....@news.telus.net...
Well, it *is* a Masonic Lodge, after all.
Of course, not everyone indulges, which is fine.
salami met bami
"Cable" <chri...@yahoo.com> schreef in bericht
news:e8f60388-b88c-4d01...@y21g2000hsf.googlegroups.com...
Pancakes or poffertjes, yummy.
Jack Wise
we repairs to an establishment that sells adult beverages.
--
Jack Wise
Secretary, Oak Wood Lodge No. 1444, AF & AM, The Woodlands, TX
(www.txmason.com) ( Lodge E-Mail: oakwo...@hal-pc.org )
PM, Jacques DeMolay Lodge No. 1390, AF & AM, Houston, TX
( www.jd1390.org/jdmlodge.htm )
TEXAS red wine: renowned for its smoky-mesquite-bbq & jalapeno
overtones, the perfect foil for a meal of tacos and refried beans...
innerjewel
don't know if you have M+Ms in the states but there are lots of them
up here in BC. Sometimes I'll do cabbage rolls and perogies. Their
lasagnas are good and the clean up is a snap. We do a sushi and
strawberries night every June at my Lodge and it has become popular.
Some of the old Scottish guys turn up their noses at the sushi but I
remind them that we all have to suffer through the haggis at their
Burns nights.
Dave Vick, PM
> We do a sushi and strawberries night every June at my Lodge and it has become popular.
[*perk!*]
Sushi??? I'm coming to your Lodge...
--
Dave Vick, PM
Lansing (Michigan, USA) Lodge #33, F&AM
Okemos (Michigan, USA) Lodge #252, F&AM
(currently in Denver, Colorado, with 'A Chorus Line.')
innerjewel
If you're in the Vancouver area drop by. We meet second Tuesdays and
some fourth Tuesdays at 8pm. I don't know where our brother gets the
Sushi from but it is really good! The strawberries and shortcake come
from another brothers farm in the area. I can't wait!
BES
Haggis ? SUFFER !!!!!!
Bloody sassenach, ye be !!
--
BES (in Calgary)
End global warming ~ eliminate the cause ~ Gore Suzuki !
Tom Accuosti
By the time we get out, it's 8:45 or 9:00 on regular meetings, and after 10
on degrees. Most of the guys who come down are lookign for a supper before
the meeting , probably to give them enough stamina to make it through the
night.
We usually have a dinner and then the Sts will be released form the meeting
a few minutes early to start coffee and set out desserts.
--
Tom Accuosti
Friendship Lodge No. 33
http://masonictao.blogspot.com
Jim Bennie
> By the time we get out, it's 8:45 or 9:00 on regular meetings, and after
> 10 on degrees.
What time do you start your regular meetings? At Southern Cross's last
meeting, eg., we had two educational presentations after the business. We
wrapped up at 9:25pm.
It strikes me that with an 8 p.m. opening, if you take business and the
closing into account, there wouldn't be much time to have any educational
portion if you close at 8:45.
> We usually have a dinner and then the Sts will be released form the
> meeting a few minutes early to start coffee and set out desserts.
"Back when I was Master...."
I stopped that. When I was a Steward, I never saw the Lodge close. So when I
took the Chair, I had our Stewards stay in for the closing so they learned
how it works. And we've done it that way since. It's a tradition, you know.
Besides, one needn't go out a few minutes early to get ready to open a beer.
Tom Accuosti
> "Tom Accuosti" <taccu...@VIRUSsbcglobal.net> wrote in message
> news:G81Pj.1177$ix6....@newssvr11.news.prodigy.net...
>> By the time we get out, it's 8:45 or 9:00 on regular meetings, and
>> after 10 on degrees.
>
> What time do you start your regular meetings? At Southern Cross's last
> meeting, eg., we had two educational presentations after the
> business. We wrapped up at 9:25pm.
>
> It strikes me that with an 8 p.m. opening, if you take business and
> the closing into account, there wouldn't be much time to have any
> educational portion if you close at 8:45.
We start at 7:30. Sometimes business meetings are only an hour, but
generally we have district business or other stuff to talk about.
>> We usually have a dinner and then the Sts will be released form the
>> meeting a few minutes early to start coffee and set out desserts.
>
> "Back when I was Master...."
>
> I stopped that. When I was a Steward, I never saw the Lodge close. So
> when I took the Chair, I had our Stewards stay in for the closing so
> they learned how it works. And we've done it that way since. It's a
> tradition, you know.
We dont' do that all the time, mainly for the reasons that you mention. But
if we've got a dessert that takes prep work, then we like to have it ready
for when the boys head downstairs.
> Besides, one needn't go out a few minutes early to get ready to open
> a beer.
I'm beginning to see that Friendship Lodge is more food oriented than a lot
of other lodges. That would explain the sizes of our officers; considering
that *I'm* the small guy around here, you can imagine the meals that we go
through.
Tom Accuosti
> On Fri, 18 Apr 2008 10:11:26 CST, "Tom Accuosti"
> <taccu...@VIRUSsbcglobal.net> typed furiously:
>
>> suggest putting out a platter of tofu and celery sticks. Believe me,
>> you'll get *plenty* of suggestions for the next meeting, and perhaps
>> a a few offers to help.
>> ;-)
>>
>> (from somebody who actually did this and lived to tell the tale)
>
> LOL. It's your engaging grin. If you didn't have that you would have
> been dead meat.
I've done this 3 times, once as a Steward, once as JW, and once as WM. The
last two times I made sure to have a few "'extra" snacks to keep the
whinging and moaning down.
Unknown
"Cable" <chri...@yahoo.com> wrote in message
news:e8f60388-b88c-4d01...@y21g2000hsf.googlegroups.com...
>I am in charge of after lodge refreshments. We usually do something
> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
> for something different for 30-40 people? Thanks for any assistance.
That's what the caterers at your Masonic centre will provide - if the
brethren a prepared to pay for a Festive Board.
Plan B is to delegate to the Lodge's Stewards ...... who are of course under
the immediate supervision of the JW as the Ostensible Steward of the Lodge!
The Stewards, being real rather than ostensible, will doubtless have the
matter in hand ;-)
Unknown
"Cable" <chri...@yahoo.com> wrote in message
news:e8f60388-b88c-4d01...@y21g2000hsf.googlegroups.com...
> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
> for something different for 30-40 people? Thanks for any assistance.
That's what the caterers at your Masonic centre will provide - if the
Fairbankslodge
I am currently steward for my lodge too, and found an easy dish that I
got raves for. Enchilada casarole. Make taco meat and layer it with
enchilada sauce, cheese and tortillas. (Like lasagna) top off with
more sauce and bake. They told me I out did myself when I was just
looking to make something cheap and easy(for me). Total cost of the
meal was $30(us) and I served beans and salad. Made $100 in the
kitty, can't beat that!! One large roaster feeds about 25-30 with
seconds.
Bill M
>
> Bill M wrote:
> >
> > If you've a sweet tooth I'll post my "Sticky Toffee Pudding" recipe.
>
> Yes please!
OK, roughly 1,200 calories a portion, and you've got to promise not to
muck it up with low fat stuff or unnatural sweeteners or anything!
Serves 4 - 8 depending on size of portion and size of eater.
Ingredients (Imperial measures - 1 pint = 20 fl.oz)
- Pudding -
4 oz butter (softened, not straight from the fridge)
2 medium eggs
8 oz dates
12 oz caster sugar
1 lb self-raising flour
1.5 teaspoon bicarb of soda
1 pint of boiling water
- Sauce -
8 oz butter
1 lb muscavado sugar
2 pints double cream
- Method -
The best dates are those that you buy dried, stoneless and pressed into
a block. In the UK, Whitworths is ideal. Finely chop the dates into
what looks like a thick paste (this takes a while). Put the dates on a
shallow plate and, whilst stirring, pour enough of the boiling water
over them to turn into a thin paste without lumps. Add the teaspoon and
a half of bicarbonate of soda and stir gently again then set aside.
In a decent sized basin, cream the butter and sugar together until there
are no gritty bits. Beat in the eggs. Fold in the flour. Add the
date/water paste and mix well together. Put the whole lot into a well
buttered 3" dish (will rise to about 3 x volume of mix) and bake at
about 400F/190C for about 30 - 40 minutes until golden brown on top and
a wooden skewer pushed into the cake comes out dry. This also works
well with individual ramekins. If it has worked properly you'll have
room to add the sauce over the top. While pouring the sauce over, poke
the cake with a fork and get the sauce to soak in. Push the cake from
the sides of the dish so the sauce runs down and under. Saturate the
cake with the sauce!
The Sauce (don't let kids do this bit - boiling sugar is like napalm!)
Melt the butter in a large pan over a gentle heat. When melted, add all
the muscovado and increase the heat. For the next ten minutes or so,
stir the butter and sugar until the sugar dissolves and there's no
liquid left. Then stir the mix at a "rolling boil" (you'll recognise it
when you see it) for the next five minutes or so. Reduce the heat and
stir gently. When the mix has all but stopped bubbling, start stirring
faster and pouring in the double cream, first a tablespoonful at a time,
and stir until it disappears. You may have to increase the heat a bit
to keep it fluid, or remove it from the heat altogether if the cream
vapourises when it touches the sauce! The sauce thins while you add the
double cream and you can add it faster the more you put in. When you've
added all the cream stir over a gentle heat for another five minutes or
so. You should end up with a sauce lighter in colour than the muscovado
and much darker than the cream.
Hopefully, there's about 1/3 of the sauce left after saturating the cake
that you can use to pour over the individual portions, along with even
more double cream or good quality vanilla ice cream.
The pudding and the sauce both freeze very well. Sometime if you've not
stirred the sauce long enough it separates while sitting waiting for
use. Just give it a good stir before serving! If your arteries can
stand it, a third pint of double cream in the sauce makes it *really*
special. Stick a couple of cape gooseberrys on the plate when you serve
as the sourness really strikes a chord, and you've got to do something
to kid on that the thing isn't immediately fatal.
The whole thing scales up perfectly, just keep the ingredients in
proportion.
Best,
Bill
DM Lodge Brimmond 1535, Aberdeen, Scotland
(home of the deep-fried Mars Bar and chronic heart disease)
... and a shedload of other stuff too!
Emma Pease
> Alex Fisher wrote
>>
>> Bill M wrote:
>> >
>> > If you've a sweet tooth I'll post my "Sticky Toffee Pudding" recipe.
>>
>> Yes please!
>
> OK, roughly 1,200 calories a portion, and you've got to promise not to
> muck it up with low fat stuff or unnatural sweeteners or anything!
>
> Serves 4 - 8 depending on size of portion and size of eater.
>
> Ingredients (Imperial measures - 1 pint = 20 fl.oz)
>
> - Pudding -
> 4 oz butter (softened, not straight from the fridge)
> 2 medium eggs
> 8 oz dates
> 12 oz caster sugar
> 1 lb self-raising flour
> 1.5 teaspoon bicarb of soda
> 1 pint of boiling water
> - Sauce -
> 8 oz butter
> 1 lb muscavado sugar
> 2 pints double cream
Americans should be aware that
1. British flour is somewhat different from American flour (though
this is mostly a problem with light cakes).
2. Imperial pint is 20 liquid oz and an American pint 16 liquid oz.
3. Double cream is heavy cream (actually it is a bit thicker than most
American heavy cream).
--
\----
|\* | Emma Pease Net Spinster
|_\/ Die Luft der Freiheit weht
Alex Fisher
Hash: SHA1
Bill M wrote:
> Alex Fisher wrote
>>
>> Bill M wrote:
>> >
>> > If you've a sweet tooth I'll post my "Sticky Toffee Pudding" recipe.
>>
>> Yes please!
>
> OK, roughly 1,200 calories a portion, and you've got to promise not to
> muck it up with low fat stuff or unnatural sweeteners or anything!
Not too likely, since I refuse point blank to buy anything labelled "low
fat" or artificially sweetened. It has to be all natural.
>
> Serves 4 - 8 depending on size of portion and size of eater.
>
> Ingredients (Imperial measures - 1 pint = 20 fl.oz)
Luckily, I have some Pyrex jugs with Imperial measurements, and my scales
can read either metric or imperial :)
I really must try this one, it sounds absolutely delicious.
BTW, got a good haggis recipe?
[snip recipe]
> Bill
> DM Lodge Brimmond 1535, Aberdeen, Scotland
> (home of the deep-fried Mars Bar and chronic heart disease)
> ... and a shedload of other stuff too!
- --
Alex Fisher
Lodge Caledonian No. 14
United Grand Lodge of Queensland
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.9 (GNU/Linux)
iEYEARECAAYFAkggMvQACgkQ8JMIYjICnvZ2SgCgzV2eVyqrElzDVDs3Z03dAMRX
vqIAnA+h5QaCoeXqeDdUoAdS8m/97is+
=41bM
-----END PGP SIGNATURE-----
Alex Fisher
Hash: SHA1
Emma Pease wrote:
> In article <bill-F9F5D0.2...@news.virgin.net>, Bill M wrote:
>> Alex Fisher wrote
>>>
>>> Bill M wrote:
>>> >
>>> > If you've a sweet tooth I'll post my "Sticky Toffee Pudding" recipe.
>>>
>>> Yes please!
>>
[snip]
>> - Sauce -
>> 8 oz butter
>> 1 lb muscavado sugar
>> 2 pints double cream
>
> Americans should be aware that
>
> 1. British flour is somewhat different from American flour (though
> this is mostly a problem with light cakes).
Similar problem here in Oz. Our flours generally has more gluten than the
UK. You need a soft, low gluten cake flour.
> 2. Imperial pint is 20 liquid oz and an American pint 16 liquid oz.
Additional warning - the US fluid ounce is slightly larger than the UK
Imperial fluid ounce, brings the US pint closer to 18 Imperial fluid
ounces.
> 3. Double cream is heavy cream (actually it is a bit thicker than most
> American heavy cream).
I've seen it here in the supermarket sold as "Dolloping Cream". Very similar
to (but not the same as) the old tinned "reduced cream".
:) Mind you, us (older) Aussies grew up with the Imperial weights and
measures (still remember the hassles of the Metric conversion).
>
>
>
>
- --
Alex Fisher
Lodge Caledonian No. 14
United Grand Lodge of Queensland
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.9 (GNU/Linux)
iEYEARECAAYFAkggNOAACgkQ8JMIYjICnvZr+ACgxFvZylc/F/9mKM32piGQ+OnG
04wAnAu5pDq6bZRPQIx5pgXUiaQWwppb
=D1Rt
-----END PGP SIGNATURE-----
David Simpson
typed furiously:
[...]
>
>:) Mind you, us (older) Aussies grew up with the Imperial weights and
>measures (still remember the hassles of the Metric conversion).
Wonderful time. It cut the time I spent teaching arithmetic from five
hours per week to two hours per week.
--
Regards
David Simpson
(Unattached MM. Victoria, Australia)
Bad manners should not be a capital crime ...
for a first offence.
Paraphrasing Robert Heinlein,
Torence
> Wonderful time. It cut the time I spent teaching arithmetic from five
> hours per week to two hours per week.
FYI: to the group. In the U.S. Stonecutters Lodges are dedicated to
keeping out the metric system. I would offer further allusions and
explanations; but, this is my weekend to fly the Black Helicopter,
dine with the Representatives from Planet F'Tang - F'Tang, and
coordinate intenational efforts to toast allegorical religious figures
onto unsuspecting people's tortillas.
Fraternally,
Torence Evans Ake
Senior Deacon - Auburn Park Lodge No. 789 - Crete, Illinois
PM - Arcadia Lodge No. 1138 - Lansing, Illinois
David Simpson
furiously:
Thank you for those insights, Torence. Just what it had to do with the
Australian conversion to the decimal system I'm no entirely sure.
Bill M
> Torence typed furiously:
> >FYI: to the group. In the U.S. Stonecutters Lodges are dedicated to
> >keeping out the metric system. I would offer further allusions and
> >explanations; but, this is my weekend to fly the Black Helicopter,
> >dine with the Representatives from Planet F'Tang - F'Tang, and
> >coordinate intenational efforts to toast allegorical religious figures
> >onto unsuspecting people's tortillas.
> >Torence Evans Ake
> Thank you for those insights, Torence. Just what it had to do with the
> Australian conversion to the decimal system I'm no entirely sure.
David, I think that it's just that not everybody in the US wants to move
to a system that is perceived there to be something "French", as given
in great detail here ...
http://youtube.com/watch?v=sdaRuTwWl9I
http://www.thesimpsonshomepage.com/sounds/stonecutters.mp3
Best,
Bill.
XYZZZ
> I am in charge of after lodge refreshments. We usually do something
> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
> for something different for 30-40 people? Thanks for any assistance.
>
> Cable
Anything, but beans and franks...
If they serve that one more time, I will join another lodge...
BES
> On Apr 18, 9:33 am, Cable wrote:
> > I am in charge of after lodge refreshments. We usually do something
> > like meatballs, a deli platter, or pasta. Anyone have any easy recipes
> > for something different for 30-40 people? Thanks for any assistance.
>
> Anything, but beans and franks...
>
> If they serve that one more time, I will join another lodge...
Chuckle - tellem to add pineapple to the mix - yummmm
Russ Kimball
>> Australian conversion to the decimal system I'm no entirely sure.
>
> David, I think that it's just that not everybody in the US wants to move
> to a system that is perceived there to be something "French", as given
> in great detail here ...
>
> http://youtube.com/watch?v=sdaRuTwWl9I
> http://www.thesimpsonshomepage.com/sounds/stonecutters.mp3
>
> Best,
> Bill.
Slightly off topic, but since we're onto it, I would like to convey a metric
conversion story with you:
While working in Export for a local manufacturer, I was speaking to our
Dutch distributor and he was lamenting the fact that anytime he needed a
mechanical drawing of one of our parts he had to specifically request one
with metric dimensions. After many such requests and conversations he
remarked in a fit of pique, "Why can't you simply include European
measurements on your drawings?"
To which I replied, "I do believe we are currently using European
measurements on our drawings."
He paused, chuckled and said, "Yes, and we still blame Napolean for not
crossing the channel."
Cheers,
Russ Kimball
PM, Republican Lodge AF & AM
Greenfield, MA
Chris H
<prat...@yahoo.com> writes
>>> Thank you for those insights, Torence. Just what it had to do with the
>>> Australian conversion to the decimal system I'm no entirely sure.
>>
>> David, I think that it's just that not everybody in the US wants to move
>> to a system that is perceived there to be something "French", as given
>> in great detail here ...
>>
>> http://youtube.com/watch?v=sdaRuTwWl9I
>> http://www.thesimpsonshomepage.com/sounds/stonecutters.mp3
>>
>> Best,
>> Bill.
>
>Slightly off topic, but since we're onto it, I would like to convey a metric
>conversion story with you:
>
>While working in Export for a local manufacturer, I was speaking to our
>Dutch distributor and he was lamenting the fact that anytime he needed a
>mechanical drawing of one of our parts he had to specifically request one
>with metric dimensions. After many such requests and conversations he
>remarked in a fit of pique, "Why can't you simply include European
>measurements on your drawings?"
>
>To which I replied, "I do believe we are currently using European
>measurements on our drawings."
Actually you are using Imperial units not "European". Besides the
British started going Metric in the 1950's. Those under 25 know
nothing else so soon it will only be the US using Imperial units. .
It's as bad as getting Americans to use A4 paper.
Neither A4 or metric are French or European but International. Actually
the US is the only industrial country not using A4 internally.
--
\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\
\/\/\/\/\ Chris Hills Staffs England /\/\/\/\/
\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
BES
Snippertery
> Neither A4 or metric are French or European but International. Actually
> the US is the only industrial country not using A4 internally.
The USofA spends so much time and energy electing their politicial masters they
have no time left for anyfink else, innit ? (snigger)
Jim Bennie
news:Mudge-25B6FD....@news.telus.net...
> The USofA spends so much time and energy electing their politicial masters
> they
> have no time left for anyfink else, innit ? (snigger)
Sniggering at other people's governments is not appropriate for this
newsgroup as far as I'm concerned.
Discuss Freemasonry instead.
Doug Freyburger
>
> :) Mind you, us (older) Aussies grew up with the Imperial weights and
> measures (still remember the hassles of the Metric conversion).
Officially the US switched over to the SI Metric standard
in the 1960s or before. I remember weeks learning random
numbers for the old system, then a day learning the
numbers 10, 1/10, 1000 and 1/1000 for the metric system
plus a catalog of (Latin or Greek?) prefixes for variations on
ten, tenth, thousand, thousandth - deci, centi, mili, micro,
nano, pico, femto etc; hecta, kilo, mega, giga, tera, peta
etc for the numbering scheme. Amazing how one Greek
number name might work on every single type of
measurement. But someone the signs on the streets never
did change.
Anyways, there's one very nice Masonic use of the
antique Imperial scheme that I've wondered about - One
of the working tools in my two juridictions and as far as I
know the rest of US juridictions is the twenty-four inch
gauge. It's a symbol for the 24 hours of the day. I take
it brethren from SI Metric jurisdictions must have different
tools as 24 CM is too random a length to be considered
common.
Alex Fisher
Hash: SHA1
Doug Freyburger wrote:
[snip]
>
> Anyways, there's one very nice Masonic use of the
> antique Imperial scheme that I've wondered about - One
> of the working tools in my two juridictions and as far as I
> know the rest of US juridictions is the twenty-four inch
> gauge. It's a symbol for the 24 hours of the day. I take
> it brethren from SI Metric jurisdictions must have different
> tools as 24 CM is too random a length to be considered
> common.
:) Freemasonry is nothing if not conservative. We still refer to the 24 inch
rule (we use "rule" rather than "gauge", at least in my lodge).
- --
Alex Fisher
Lodge Caledonian No. 14
United Grand Lodge of Queensland
-----BEGIN PGP SIGNATURE-----
Version: GnuPG v1.4.9 (GNU/Linux)
iEYEARECAAYFAkh63PYACgkQ9gAxTR0xERX52ACfb2hb1BOfCxLYJMVtcABKnrKZ
aR8AnjptWH+nB66aoXS5WyGDsDGvluXE
=JkG4
-----END PGP SIGNATURE-----
wi...@mrwizzerd.com
> Cable wrote:
>> I am in charge of after lodge refreshments. We usually do something
>> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
>> for something different for 30-40 people? Thanks for any assistance.
>>
>>
> Both my lodges do a full meal before all meetings. After the meetings,
> we repairs to an establishment that sells adult beverages.
>
Same here brother Jack.
--
J.P. Williams
P.M.
Stanfield #217, Denton, Texas.
wi...@mrwizzerd.com
> I am in charge of after lodge refreshments. We usually do something
> like meatballs, a deli platter, or pasta. Anyone have any easy recipes
> for something different for 30-40 people? Thanks for any assistance.
>
> Cable
>
This is so funny :).
The threads about other Masonic topics are generally short threads and
short reads.
When it comes to refreshments, EVERYONE has something to say. Don't get
me wrong, eating is one of my favorite things to do. I do just for fun
at times.
Heres my 2 cents.
We always have dinner before lodge.
When I was in the kitchen we started having hot meals for each degree
and Stated. Stated meetings are usually a little better than degree
work. When we have visiting dignitaries we try to really lay on a
spread. We have anything from lasagna to steaks and brisket. There is
usually a few brothers step up and volunteer for special events and we
usually have to have help out of the chairs when it's over.
What I always found good for meetings in Spaghetti, BBQ, chicken, Chile,
Tacos, enchiladas, lasagna, gumbo and stew. (Ok, now I have made myself
hungry)
Most of the above can be put together beforehand fairly cheap and just
dropped in the oven a little while before lodge.
--
J.P. Williams
P.M.
Stanfield #217 Denton, Texas.
David Foster
> Cable wrote:
>>
>
> Heres my 2 cents.
>
> Snip
>
And here's *my* 2 cents. The most important
officer in the lodge is the Senior Steward.
David Foster, WM elect
Colfax Lodge #904
GL Texas AF&AM
Mudge
> wi...@mrwizzerd.com wrote:
>> Cable wrote:
>> Heres my 2 cents.
>> Snip
Because he's the guy wot provides the "fine Texas Wine" innit ?
--
BES (in Calgary)
End Global warming ~ eliminate the cause ~ Gore Suzuki
Ohmygawd ~ it's over !
David
> Heres my 2 cents.
>
> We always have dinner before lodge.
> When I was in the kitchen we started having hot meals for each degree
> and Stated. Stated meetings are usually a little better than degree
> work. When we have visiting dignitaries we try to really lay on a
> spread. We have anything from lasagna to steaks and brisket. There is
> usually a few brothers step up and volunteer for special events and we
> usually have to have help out of the chairs when it's over.
So do we. The Junior and Senior Stewards put it together and 3 out of 4
weeks its a hot meal and always Steak when we are doing a Master Degree.
The Stewards are responsible for clean up but often get help. For their
service to the lodge their dues for the year are waved.
--
David