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This year’s story is about the power of a gift. And how that gift inspired, changed and influenced the course of a little boy’s life. That little boy just happens to be Elton John. The film begins in present day and works backwards chronologically through Elton’s life right until the moment on Christmas morning when he received the special gift that changed his life.
Your Song Lyrics
It’s a little bit funny this feeling inside
I’m not one of those who can easily hide
I don’t have much money but boy if I did
I’d buy a big house where we both could live
If I was a sculptor, but then again, no
Or a man who makes potions in a traveling show
I know it’s not much but it’s the best I can do
My gift is my song and this one’s for you
And you can tell everybody this is your song
It may be quite simple but now that it’s done
I hope you don’t mind
I hope you don’t mind that I put down in words
How wonderful life is while you’re in the world
The wonderful wafer-thin French pancakes called crepes fill a niche in contemporary dining. Made with light sauces and fillings, they suit today’s passion for healthy fare.
The word crêpe refers both to the individual pancake and the filled creation. Fast to assemble and ballooning with a voluptuous variety of savory fillings – fresh vegetables and herbs, seafood, poultry, and meat crêpes can serve as appetizers, first courses, and entrées. Filled with seasonal fruit, souffles, sauces, sorbets, or ice cream, they become sumptuous desserts.
Savored for centuries, crêpes are celebrating a revival today, with crêperies opening throughout France, America, and elsewhere in the world.
The word crêpe is French for pancake, from the Latin crispus, meaning crisp. In France, crêpes were originally called galettes crêpes, meaning flat cakes. The French pronunciation of the word is with a short e, as in bed.
Crêpes originated in Brittany, the northwest region of France, where they rarely had fillings and were used as bread. Until about one hundred years ago, all crepes were made of buckwheat flour. Read more @ Epicurean.com