Mae hen wlad fy nhadau yn annwyl i mi,
Gwlad beirdd a chantorion, enwogion o fri;
Ei gwrol ryfelwyr,
gwladgarwyr tra mâd,
Dros ryddid collasant eu gwaed.
Gwlad, gwlad, pleidiol wyf i'm gwlad,
Tra mor yn fur i'r bur hoff bau,
O budded i'r hen iaith barhau.
GULF COAST WELSH SOCIETY
CROESO -  WELCOME!
SCROLL DOWN FOR WELSH AND ENGLISH LYRICS TO 'THE NATIONAL ANTHEM'
Hen Wlad Fy Nhadau
Land of My Fathers
The land of my fathers, the land of my choice,
The land in which poets and minstrels rejoice;
The land whose stern warriors were true to the core,
While bleeding for freedom of yore.
Wales, Wales, favorite land of Wales!
While sea her wall, may naught befall
To mar the old language of Wales.
Counter
Performed by Cardiff Arms Park Male Choir
The Gulf Coast Welsh Society
(Sarasota Welsh) is a not for profit
corporation
dedicated to the preservation of Welsh
heritage and culture.
To be born Welsh
is to be born privileged,
Not with a silver spoon in
your mouth,
But music in your blood
and poetry in your soul ...
"
Site Updated
June 10, 2017
Click on the 'Scholarship Fund'
button to see how many
students have benefited from
the fund.

SCHOLARSHIP FUND - 2018

Is there someone in your family attending or applying for
college or university?

If so, applications are now being accepted for consideration
for a Scholarship from this Society.

To find out more information and the criteria required to
apply, click on the 'Scholarship Fund' link on this site.
Click on 'Events' to
see everything we've
been up to in 2017!
Please address all
correspondence to:
PO Box 19343
Gulf Gate Post Office
Sarasota, FL 34276
or e-mail:
sarasotawelsh@yahoo.com
DUES:
You may pay your dues @
$10 per adult at any time to:
Gulf Coast St David's Welsh Society
PO Box 19343
Sarasota, FL 34276
Please send checks/cash to our
Treasurer
Checks should be made payable to:
Sarasota Welsh Society
ALSO ...
You may pay your dues when
attending
any event or by
contacting one of our Officers

Click on the Board Member tab to
find out who's who.
sarasotawelsh@yahoo.com
Look at the 'Board
Members' Page to find
contact numbers for our
Officers
Road Sign as you enter Wales
Old photograph of women in traditional
Welsh costume.  Is that a loaf of Bara
Brith I spot with their tea?
To view our handy BROCHURE
(Click Here)
Feel free to print and pass on to
anyone you think may be
interested in knowing more about
our wonderful Society
Save the planet and consider
carpooling
OR
If you would like to attend
any
of our events
but have no
means of transportation,
contact a Board member to find
out h
ow we can share rides.
SUNDAY BRUNCH
June 25, 2017
1.00 pm
at
Turtles on Little Sarasota Bay
8875 Midnight Pass Road
Sarasota

To reserve your place at this event, contact:
A
my
941-
349-6069
s
arasotawelsh@yahoo.com

(Reservation deadline:
Thursday, June 22, 2017)
You are welcome to join us
for our monthly summer
brunches
:
DATES FOR YOUR DIARY

Upcoming Sunday Brunches:
July 23, 2017
August 27, 2017
September 24, 2017

If you have a favourite restaurant
you think our Group would enjoy,
please email your suggestion to
sarasotawelsh@yahoo.com
 
Everyone has their favourite Welsh Cake Recipe but
we have found
Verna's recipe to be one of the best.  
Why not give it a go and let us know what you think.
INGREDIENTS:

8oz / 225g Self Raising Flour
Pinch of Salt (added to the flour)
4oz / 100g Butter
3oz / 75g Caster Sugar (fine sugar)
3oz / 75g Currants - or a little more (I often use mixed fruit with sultanas and raisins
1/2 tsp Mixed Spice (or mix together a little cinnamon and nutmeg)
1 tsp Honey
1 Egg, beaten

METHOD:

*  Rub the butter into the flour until the mixture resembles breadcrumbs - I usually do this in a food mixer.

*  Stir in sugar, currants, mixed spice and honey.

*  Mix to a firm dough with the beaten egg.  If the dough appears a little dry, you may have to add some water  
when mixing, but usually just a trickle.

*  Roll out to approximately 1/4" (1/2 cm) thick and cut into rounds with a ring cutter (I have a wavy one but a plain
cutter is okay as well) and really it's your preference as to how thick you make them.  The good thing is that you
can keep re-rolling out the dough in between cuttings so there is very little waste.

*  Griddle over a medium heat until golden brown - usually just a couple of minutes each side depending on how  
hot the griddle/bakestone gets.


*  Some people sprinkle a little caster/fine sugar over the cakes after they are cooked then arrange them on a  
plate covered with a clean tea towel to keep warm.  They are really tasty eaten hot, but equally good when they
are cold with a nice cup of tea.

*  Keep any remaining cakes in an airtight container and hide them from the rest of the family