#Canadian history and heritage

[lionheartlr]

Ultimate Travel Guide to Canada: Everything You Need to Know

Canada, the second-largest country in the world, is a land of vast natural beauty, diverse cities, and welcoming people. Whether you’re looking to explore bustling metropolises, pristine wilderness, or historical landmarks, Canada has something for every traveler. Below is a comprehensive guide to help you plan your visit. Brief History of Canada Canada’s history is deeply tied to its…

[museeeuuuum]

[kcyars99]

[vox-anglosphere]

A 12p Canadian stamp from 1851. We were on sterling until 1871 and drove on the left until 1922. Much has changed - except the Crown.

[screechingsandwichhologram]

my uninformed american opinion is that i will be calling it derry not londonderry because im american and therefore will always support ireland if its ireland vs the british.

(i wasn't even going to post this but i wrote a whole essay in the tags so i don't want to waste that)

[rabbitcruiser]

Saskatchewan joined the Canadian confederation on September 1, 1905.

[allbeendonebefore]

the kids are alright (Calgary youth dressing in drag as Christine Magee, an announcer, and a mattress from Sleep Country Canada in y2k and roaming 17th ave having improptu skits/commercials with people)

[suesheretoo]

Mk so Ive got a feild trip coming up and i saw my group, I tolerate/do not know most of the people in it but I saw a group of people that I know hate each other. M keeps me up with school drama and honestly most of the time I don’t remember half of it. This is one of the facts I do remember though god knows why. We’re going to this place called Heritage Park which is basically just a recreation of Colonial Canada. Ive been there before it’s really pretty but fuck the pilgrims. This trip is gonna be really fucking weird.

And the people I’m in a call with are really weird and DJ do not say shit about this if you see this. -Sue

[jazzeria]

I learned how to make pyrizhky from a friend using this recipe* from Traditional Ukrainian Cookery by Savella Stechishin (this book is a national treasure btw).

* the online recipe is undoubtedly copied from Traditional Ukrainian Cookery; but in book, the amount of yeast is "1 package" (which is about 2.25 teaspoons); yeast enhancers are omitted; and the original salt is 1.5 teaspoons.

And then I made a metric shit tonne of pyrizhky:

But I also lost track of what fillings went where, so we'll call it Ukrainian Roulette:

Fillings:

Mushroom

Sauerkraut (which may also contain farmer's sausage)

The recipe below is copied directly from the Ukrainian Classic Kitchen forum link above:

Pyrizhky are well-liked pastries with a filling. Pyrizhky are usually made of yeast-raised dough but for important occasions, puff pastry or short pastry may be used. 

1 teaspoon sugar 1/4 cup lukewarm water 1/4 teaspoon powdered ginger or pinch of citric acid (vitamin C) or both as a dough enhancer  (optional) 1 Tablespoon active dry yeast

1 cup scalded milk 1/4 cup butter or shortening or oil 2 eggs, beaten 1 teaspoons salt 1/4 cup sugar 4 1/2 to 5 cups sifted flour

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a generous portion of the filling in the center, bring the edges together, and press to seal securely -- All edges must be free of filling.

NOTE: (I wet the edges with beaten egg white for a better seal and with well floured fingers seal the dough). I then roll the pyrizhky between my palms and seal again with well floured fingers at the seam again -- this prevents the pyrizhky from opening (double sealing).

Shape into an oblong with a plump center and tapering ends and place sealed side down on a well buttered parchment lined pan. This is the traditional shape of pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven on the second level (375°F) for 30 to 35  OR (350º F. ) on the first level for about 25 to 35 minutes depending on their size. Makes about 22 to 24.

COOKED MEAT FILLING: (Nachinka z varenoho abo pechenoho miasa.

Use any kind of cooked ground meat (pork, veal, beef, chicken).  Combine the meat with a chopped or grated onion, cooked in butter or bacon fat. Butter gives a much better flavour.  Add a little gravy to moisten the mixture sufficiently.  Season to taste with salt and pepper.  If desired, a small quantity of any one of the following may be added:  Cooked rice, chopped cooked mushrooms, hard cooked eggs, chopped fine.  For additional flavouring, parsley or dill may be used.

MEAT FILLING:

1 medium onion, chopped fine 4 tablespoons butter (divided) 1 pound ground beef, or half pork and half beef, or even left over cooked meat 1/2 teaspoon salt Pepper to taste 1 tablespoon flour 1/2 cup stock or water 1 teaspoon chopped parsley 2 hard cooked eggs, chopped

Cook the onion in half of the butter until it is tender. Add the remaining butter and the meat. Brown the meat lightly. Season with salt and pepper. Cover and cook over a low heat until done. Remove the meat. Stir the flour into the drippings. Add the soup stock or water, then cook, until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and chopped eggs. For the above recipe I used leftover meat which I chopped up and added the same ingredients as above for meat filling.

SAUERKRAUT FILLING:

If you wish you can add other ingredients to your kapusta.  Sometimes I add a handful of seedless raisins, grated carrots, a teaspoon of brown sugar or fried mushrooms.  I like to use half and half olive oil and butter for the fat.

1 1/2 to 2 quarts sauerkraut 1 large onion, chopped fine 4 to 5 tablespoons fat Salt and pepper.

Rinse the kraut well in warm water, squeeze dry, and chop finely. Cook the onion in the fat until tender. Add the kraut and cook it for about 15 minutes, or until the kraut is tender but not overcooked. Season to taste with salt and pepper. For a mild flavored filling, add some fresh cabbage that has been cooked, squeezed dry, and chopped. This filling should be dry.

COTTAGE CHEESE FILLING:

Press the cottage cheese through a sieve or mash it well. Add the remaining ingredients and mix thoroughly. Use with a yeast-raised dough.

MUSHROOM FILLING:

2 pounds mushrooms 1 onion, chopped fine 4 tablespoons butter 1/3 cup sour cream 1 cup soft bread crumbs 1 tablespoon chopped dill 2 hard cooked eggs, chopped 1/4 teaspoons salt Pepper to taste

Clean and wash the mushrooms.  Cook  the wild variety of mushrooms in boiling water for 5 minutes and then drain thoroughly. Cultivated mushrooms need not be boiled. Chop the mushrooms very finely. Cook the onion in the butter until tender. Add the mushrooms and cream; cook over a low heat for 15 minutes. Stir in the remaining ingredients. Season to taste and cool the mixture. If the filling is crumbly, a raw egg may be added. This filling is good with a short pastry.

LIVER FILLING:

1 pound veal liver, sliced 1/4 pound bacon, sliced 1 onion, ground 1/2 cup soft bread crumbs 1/3 cup milk Salt and pepper

Scald the liver, drain, and remove the membrane. Cook the bacon until crisp and remove it from the pan. Cook the liver and onion in the hot bacon fat until the liver is browned on both sides and the onion is tender. Grind the liver, onion, and bacon. Soak the bread crumbs in the milk and combine with the liver mixture. Season to taste with salt and pepper. an egg may be added to this mixture, if desired. Chill the filling when using it with a short pastry.

GREEN ONION FILLING:

4 cups green onions, cut fine 3 tablespoons butter 1/2 cup chopped dill 3 hard cooked eggs, chopped 1/4 teaspoon salt Pepper to taste

Cook the onions in the butter until wilted. Stir in the dill and cook for 1 minute. Remove the onions from the range, add the eggs, and season to taste with salt and pepper. Use this filling with yeast-raised dough.

CABBAGE FILLING:

1 large head cabbage 1 tablespoon salt 1 onion, chopped 1/3 cup butter 1 tablespoon lemon juice Salt and pepper 2 hard cooked eggs, chopped

Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes. Squeeze it dry. Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and pepper. Stir in the hard cooked eggs. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs. Use the filling with yeast-raised dough or short pastry. Allow a generous portion of the filling when making pyrizhky because cabbage settles in baking.

SAVORY CHEESE PYRIH:

Prepare 1/2 recipe of yeast-raised dough for Pyrohy and Pyrizhky, or use bread dough when making bread. Use Cottage Cheese Filling and add to it about 1/2 teaspoon of caraway seed, if desired. A tablespoon of grated, mature onion may be used in place of the green onions. The cheese should be delicately flavoured with onion.

Roll the dough 1/2 inch thick to fit a 10 x 15 inch baking pan. Butter the pan and place the dough in it. Cover and let it rise until almost double in bulk. Spread with the cheese filling and sprinkle the top with melted butter. Cover and let it rise for about 20 minutes. Bake in a moderate oven (375 degrees F.) for 30 to 35 minutes. Cut into squares and serve warm.

COTTAGE CHEESE ZAVYVANTSI (rolls):

Prepare the dough as for Pyrohy and Pyrizhky or use bread dough when making bread. Prepare Cottage Cheese Filling. Some chopped green onions may be added to the filling, if desired. Roll the dough 1/4 inch thick, keeping it in a long and narrow rectangle. Spread with the filling and roll it up like a jelly roll. Seal the edges. Cut into 1 inch pieces. Dip each piece in melted butter and place, cut side up. in a buttered baking pan or buttered muffin pans. cover and let them rise in a warm place until light. Bake in a moderate oven (375°F.) for 30 to 35 minutes, or until done. Serve warm.

ONION ROLLS:

Prepare the dough as for Pyrizhky. Roll the dough 3/4 inch thick and cut out rounds with a large cookie cutter. Sprinkle the top of each round with a finely chopped onion. Press the onion pieces into the dough. Place the rolls on a greased baking sheet and brush with melted butter. Let them rise until very light. Bake in a moderate oven (375°F.) for about 25 minutes, or until done. Serve warm with soup or coffee.

NOTE:  If you have a bread machine you can make this dough recipe http://www.ukrainianclassickitchen.ca/index.php?topic=8457.msg9323#msg9323

SHORT PASTRY FOR PYRIZHKY:

2 cups sifted flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter or shortening 1 egg yolk 2 teaspoons lemon juice 3 to 4 tablespoons ice water

All the ingredients should be very cold. Fillings should be cold. Sift the flour with the salt. Cut in the butter or shortening with a pastry blender until the mixture resembles a coarse meal. Combine the yolk with the lemon juice and water. Sprinkle the liquid over the flour and mix lightly until the dough holds together. Chill thoroughly. Roll the dough 1/4 inch thick and cut into squares or rectangles of the desired size. Have the filling ready. Place a portion of the filling in the centre, bring the edges together, and seal in a neat ridge along the centre. Place, sealed side up, on a greased baking sheet. Brush with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a hot oven (400°F) for 15 to 20 minutes.

[sebastocrat]

My family’s tartan pattern, created and registered in 2022.

It was inspired by the Colquhoun tartan in celebration of my mother’s paternal grandmother, my great-grandmother Bertha Irene Lawrence (née Cowan). The colours were chosen in reference to the colours of my father’s coat of arms.

[museeeuuuum]

This post is a continuation of my introduction to the heritage house museum that I work at (enjoy).

In my last post, I gave a very broad overview of Point Ellice House, but I want to spend some time on this post introducing you to the O’Reilly family. They lived at PEH between 1867 and 1975 (which equates to 108 years, and three generations of family). The first generation to call this place home were Peter and Caroline O’Reilly.

Peter O’Reilly emigrated from Ireland in 1859. He was an avid diarist, and thanks to his consistent record keeping we know about everything from house repairs and the payment of household staff, to details about his work and travels across British Columbia. Peter held a number of colonial government positions including that of Judge and Gold Commissioner, but his most prominent role was as Indian Reserve Commissioner. Over the course of the 18 years he held this position, he was responsible for the allotment of reserve lands to the various First Nations of British Columbia. The land reserves that he staked out in the 1880’s and 1890’s are intact today and his diaries and papers are often used in ongoing land disputes between the various indigenous nations and the Government of British Columbia.

He married Caroline Trutch in 1863. If you are at all familiar with the history of BC, you know that the name “Trutch” is quite loaded for a number of reasons, primarily due to the infamy of Caroline's brother, Joseph Trutch (Lieutenant Governor, and generally Bad Guy).

Peter and Caroline would have 4 children: Frank, Kathleen, Mary, and Jack. Unfortunately, Mary did not live past her 7th birthday, but the other three siblings would live at Point Ellice House until their deaths.

As part of our mission statement and overall goals with Point Ellice House, we do not shy away from the unsavoury side of the history. There are many interpretive panels throughout the house that seek to inform visitors of the history of the land they stand on, as well as the origins of the O’Reilly’s wealth. We discuss the tea, roses, and romance of the 19th century, but we also do not sugarcoat how these colonial settlers lived or how they came by their lives of luxury.

If you enjoy these posts, I also have a Youtube channel where I chat “in person” about niche historical topics and museums. If you enjoy my content, you can buy me a ko-fi or join one of my membership tiers (which have some juicy perks!). Thank you for joining the adventure!

[delicatelysublimeforester]

Dog Sledding Through the Saskatoon Winter

[uglyandtraveling]

6 Forgotten Canadian Inventions That Changed the World (And Yes, One Involves Trash Bags!

Discover 6 amazing, forgotten Canadian inventions that shaped the world—from bras to IMAX! Learn the untold stories with a sprinkle of humor and a nod to Canada’s genius.

[bookcoversaroundtheworld]

Indian Horse - Canada

Saul Indian Horse has hit bottom. His last binge almost killed him, and now he’s a reluctant resident in a treatment centre for alcoholics, surrounded by people he’s sure will never understand him. But Saul wants peace, and he grudgingly comes to see that he’ll find it only through telling his story. With him, readers embark on a journey back through the life he’s led as a northern Ojibway, with all its joys and sorrows.

[rabbitcruiser]

Jacques Cartier was the first European to "discover" the Saint Lawrence River on June 9, 1534.

[fordhampr]

EATING BITTERNESS: A SPECIAL NAT'L EXHIBITION ABOUT THE CANADIAN JOURNEY FROM EXCLUSION TO INCLUSION

Thanks to my friend Justin Poy, I’m pleased to share information about an important exhibition that’s part of May’s Asian Heritage Month here in Canada. The ACCT Foundation (Action! Chinese Canadians Together) in partnership with the CCCGT (Chinese Cultural Centre of Greater Toronto) and The Justin Poy Agency, supported by ACENet (Asian Canadian Educators Network), are pleased to announce a new…