International Left-Handers Day
On 13th August 1992 the Club launched International Left-Handers Day, an annual event when left-handers everywhere can celebrate their sinistrality and increase public awareness of the advantages and disadvantages of being left-handed. This event is now celebrated worldwide, and in the U.K. alone there have been more than 20 regional events to mark the day in recent years – including left-v-right sports matches, a left-handed tea party, pubs using left-handed corkscrews where patrons drank and played pub games with the left hand only, and nationwide “Lefty Zones” where left-handers creativity, adaptability and sporting prowess were celebrated, whilst right-handers were encouraged to try out everyday left-handed objects to see just how awkward it can feel using the wrong equipment!
These events have contributed more than anything else to the general awareness of the difficulties and frustrations left-handers experience in everyday life, and have successfully led to improved product design and greater consideration of our needs by the right-handed majority – although there is still a long way to go!!
The Left-Handers Club was formed in 1990 aiming to keep members in touch with developments, make their views known to manufacturers and others, provide a help & advice line, to promote research into left-handedness and development of new left-handed items.Since its formation the Club has gone from strength to strength with members all over the world and is highly regarded as the foremost pressure group and advice center on all aspects of left-handedness.
he idea of Left-Handers Day is of everyone to celebrate in fun, practical ways, making right handed family members/friends/colleagues realize how “dexterous” (right-handed term, hmm…..) we have to be because we are constantly adapting a right-handed world to work for a left-hander.
Getting right handers to do everything left-handed for the day is a great way to make the point!
National Filet Mignon Day
Filet mignon is the star of the show on August 13 as people across the country annually celebrate National Filet Mignon Day.
Filet mignon (which translate as "cute" or "dainty" steak) is sure to impress any crowd.
Think of the two long muscles that run down either side of your spine. If you were a cow, those would be your tenderloins. Now, as a cow, the part of the tenderloin closest to your head would be called a filet mignon.
Some American steakhouses serve the middle of the tenderloin as a filet mignon, and while not technically the correct cut of meat, it’s better for presentation because of its roundness.
Because the tenderloin doesn't carry any of a cow’s weight, it’s very tender. But, that means it doesn't have a lot of fat, and fat equals flavor. As a result, filets are often wrapped in bacon prior to cooking as that adds flavor and helps protect the delicate cut of meat.
A T-bone, or Porterhouse steak, has the tenderloin down one side and a New York strip down the other. It’s essentially two steaks in one.
The simplest, and arguably best, way to serve a filet mignon is to sear it at high heat after simply seasoning it. As with most cuts of meat, it’s important to let the steak rest before cutting into it.
Filets are often served with sauces to add flavor. A popular option is to serve the steak au poivre style. This classic French preparation involved crusting the filet with coarsely cracked peppercorns and serving it with a cognac based sauce. Heavy cream can be added to the sauce and then reduced.