Our traditions verges
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This document provides information about "Les Verges", a Catalan tradition celebrated on September 8th. It includes the objectives of introducing the tradition and teaching a song. The content explains that "Les Verges" involves eating "bunyols" or fritters with sugar. The activities are to discuss the tradition, learn how to make the bunyols using a provided recipe, and sing the song "Avui són Les Verges".
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Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
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Our traditions verges
- 1. “LES VERGES” OBJECTIVES - Introduce the tradition of "Les Verges". - Learn to sing songs with the appropriate rhythm and intonation . CONTENT - “Les Verges”: “bunyol” with sugar. - Song: “Avui són les Verges” ACTIVITIES - Talk about the tradition of ”Les Verges” - Talk about if they have ever seen how to make "bunyols". - Cook the "bunyols" following the recipe.
- 2. ““LES VERGES”LES VERGES” Ingredients 3 eggs 125 ml milk 125 ml water 500g potato/or sweet potato 500g flour 30 g yeast bread A pinch of salt A spoonful of butter Olive oil for frying and plenty of sugar for sprinkling. Mix the ingredients until you obtain a homogeneous dough. Let it rest for approximately one hour. Heat the oil and then squeeze the dough with your hand releasing some small portions by the upper side. Pinch the small portion with both your index and thumb fingers and make a hole in the middle at the same time. Let them cool down and eat them with sugar or honey. Song: “Avui són Les Verges” Avui són Les Verges tots hi hem d'anar De bunyols amb sucre Hem de berenar
- 3. INGREDIENTS
- 14. 3 EGGS 125 ml MILK 125 ml WATER 500 g FLOUR 500 g POTATO OR SWEET POTATO 30 g YEAST BREAD A SPOONFUL OF BUTTER OLIVE OIL SUGAR