Book of Days Tales

Today is the feast of Andrew the Apostle, called in the Orthodox tradition Protokletos, or “First-called.” The name “Andrew” (Greek: Andreia, “manhood, valour”), like other Greek names, appears to have been common among the Jews, Christians, and other Hellenized people of the region. Unusually, no Hebrew or Aramaic name is recorded for him. He is considered the founder and the first bishop of the Church of Byzantium and is consequently the patron saint of the Ecumenical Patriarchate of Constantinople.

Andrew is the patron saint of several cities and countries including: Barbados, Scotland, Ukraine, Russia, Romania, Patras in Greece, Amalfi in Italy, Luqa in Malta, and Esgueira in Portugal. He was also the patron saint of Prussia and of the Order of the Golden Fleece. The flag of Scotland (and consequently the Union Flag and that of its commonwealth countries) feature St Andrew’s saltire cross. The saltire is also the flag of Tenerife, the former flag of Galicia and the naval jack of Russia.

The feast of Andrew is observed on November 30 in both Eastern and Western churches, and is the national day of Scotland. Here is an excerpt from the page on St Andrew in the Lowland Scots edition of Wikipedia:

St Andra’s Day is the feast day o Saunt Andra an is celebratit on 30th November ilka yeir.

Saunt Andra is the patron saunt o Scotland an St Andra’s Day (Scots Gaelic: Latha Naomh Anndra) is Scotland’s offeicial naitional day. In 2006, the Scots Pairlament waled ti mak the day a Bank Haliday. Syn 2002, St Andra’s Day haes been Scotland’s offeicial banner day anaw, meinin that the Saltire Banner wul flee frae aw Scots Govrenment biggins wi a bannerpaul. Houme’er, Unitit Kinrick Govrenment biggins in Scotland wul flee the Union Banner, an anerlie flee the Saltire Banner gin thar is mair nor the ae bannerpul.

One of my favorite soups is Scotch broth, made with a base of barley and lamb, plus carrots, onions and leeks.  I always make it when I have a bone left over from roast leg of lamb.  It can also be made cheaply with lamb neck bones.  Here’s my recipe from memory.  Amounts of ingredients are up to you. I wing it.

Scotch Broth

Put a lamb bone with plenty of meat still on it, or 1-2 lbs of lamb neck bones, in a large pot, with 2 cups of pearl barley, some chopped fresh parsley, lots of freshly ground pepper, and salt to taste.  Top with water or light stock and simmer one hour.

Add diced carrot, onion, and leek (green and white parts) and simmer another hour, or until the barley is properly soft.

Strip the meat from the bones and add it back — discarding the bones. Add a few extra grinds of pepper and chopped fresh parsley. Simmer another 5-10 minutes and serve piping hot in deep bowls.