BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Independent Loyal Orange Institution - ECPv6.15.13.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Independent Loyal Orange Institution
X-ORIGINAL-URL:https://iloi.org
X-WR-CALDESC:Events for Independent Loyal Orange Institution
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20190331T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20191027T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20200329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20201025T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20210328T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20211031T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20220327T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20221030T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20230326T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20231029T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20240331T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20241027T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20250330T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20251026T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20260329T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20261025T010000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20270328T010000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20271031T010000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260406T080000
DTEND;TZID=Europe/London:20260406T120000
DTSTAMP:20260412T190311
CREATED:20260405T191435Z
LAST-MODIFIED:20260405T191435Z
UID:89832-1775462400-1775476800@iloi.org
SUMMARY:The Big Breakfast
DESCRIPTION:The tables are set for the Rasharkin District Big Breakfast On Easter Monday before the Apprentice Boys Parade and Crimson Festival. \nGet the day off to a goody start and plan to join us in Head-Quarters from 8am where the welcome will be as warm as the food. \n \nThe fried breakfast is by no means unique to Ulster\, across the border they have the full Irish\, there’s the full English and Welsh\, with most regions of Britain and Ireland having their own variation on the fry-up. It might just be the time of year\, but we think the Ulster Fry has the others beat. \n\n\n\n\n\n\n\n\nNothing new\n\n\nThe fry is very much a Victorian invention. One of the most famous Victorian cookbooks\, Mrs Beeton’s Book of Household Management\, listed a selection of the best cooked breakfast foods. Cooked breakfast was less common before the Victorian era than it is today\, but we have Mrs Beeton to thank for adding bacon and eggs to the world’s breakfast repertoire. What we think of as the traditional fried breakfast came into its own after World War II. As well as being known as the ‘Full English’\, the phrase ‘Full Monty’ is sometimes used instead\, owing to the fact general Bernard ‘Monty’ Montgomery supposedly started every day with a hearty English breakfast. \n\n\n\n\n\n\nWhat’s the difference?\n\n\nBacon\, eggs and sausages (all fried) are common ingredients across all fry-ups\, but everything else is a matter of contention. The purist’s Ulster Fry consists of bacon\, eggs\, sausages\, black pudding and\, most importantly\, both potato bread and soda bread. Baked beans\, fried tomato\, mushrooms\, and white pudding are commonly added\, but hardcore traditionalists might reject these. The biggest sticklers might outright reject anything that can’t be fried in lard\, but that position is growing unpopular as time goes by. Indeed\, as people become more health conscious\, cooked breakfasts are moving towards grilling instead of frying. \n\n\n\n\nBaking and eggs\n\n\n\n\nThe two breads in the Ulster Fry are usually served in farls (short for fardell\, meaning a quarter\, and made by cutting dough into four pieces). Potato bread substitutes potato for some of the wheat flour and is usually mass produced as farls\, while soda bread is made with soda bicarbonate instead of yeast and can also be baked as a normal loaf. Although wheaten bread (soda bread made with wholemeal flour) is often served sliced in restaurants\, sliced soda would be quite unusual on a breakfast plate. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n 
URL:https://iloi.org/event/big-breakfast-3/
LOCATION:ILOI Head-Quarters\, Edward Street\, Ballymoney
CATEGORIES:Breakfast,Virtual Twelfth Event
ATTACH;FMTTYPE=image/jpeg:https://iloi.org/wp-content/uploads/2020/07/27563539174_62a15cab24_k.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20220521T100000
DTEND;TZID=Europe/London:20220521T123000
DTSTAMP:20260412T190311
CREATED:20220513T201401Z
LAST-MODIFIED:20220513T201401Z
UID:88055-1653127200-1653136200@iloi.org
SUMMARY:Garryduff Coffee Morning
DESCRIPTION:Coffee morning in aid of the 2022 Grandmaster’s Charity – Helping Hand which supports the Royal Belfast Hospital for Sick Children.
URL:https://iloi.org/event/garryduff-coffee-morning/
LOCATION:Garryduff Independent Orange Hall\, Garryduff Road\, Ballymoney\, Garryduff Road\, Ballymoney\, Antrim\, BT53 7DH\, United Kingdom
CATEGORIES:Breakfast,Fundraiser,Community
ATTACH;FMTTYPE=image/jpeg:https://iloi.org/wp-content/uploads/2022/05/279255750_5130492796993547_2205995580588623296_n.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20210710T080000
DTEND;TZID=Europe/London:20210710T120000
DTSTAMP:20260412T190311
CREATED:20210701T110012Z
LAST-MODIFIED:20210707T130924Z
UID:85238-1625904000-1625918400@iloi.org
SUMMARY:The Big Breakfast
DESCRIPTION:We are bring home the bacon\, eggs\, soda bread and all you need to have the Big Breakfast at home this year. Whether it is the Twelfth Morning or any day of the week we look at ways to make the traditional and a health alternative to the much loved Ulster fry. Each year before the Twelfth the ladies serve up much more than just an amazing breakfast\, but as part of the annual Twelfth Festival there is a great line up of entertainment and crack. \nSo as the sausages are sizzling and the bacon crisping you can enjoy some of the acts from previous years. Who could forget the mights ‘Hounds of Ulster’ as they listed the roof and got us all on our feet. \nhttps://iloi.org/wp-content/uploads/2020/07/1080p-2-1.mp4\n  \nThe tables are set for the next Big Breakfast when we are able to safely meet and enjoy it so until then we hope that you will make do with the sights and sounds of previous years and your own home cooking. \n  \nhttps://iloi.org/wp-content/uploads/2020/07/1080p.mp4\n  \nOrigins of the Ulster Fry \n\n\nThe fried breakfast is by no means unique to Ulster\, across the border they have the full Irish\, there’s the full English and Welsh\, with most regions of Britain and Ireland having their own variation on the fry-up. It might just be the time of year\, but we think the Ulster Fry has the others beat.\n\n\n\n\n\n\n\n\n\n\nNothing new\n\n\nThe fry is very much a Victorian invention. One of the most famous Victorian cookbooks\, Mrs Beeton’s Book of Household Management\, listed a selection of the best cooked breakfast foods. Cooked breakfast was less common before the Victorian era than it is today\, but we have Mrs Beeton to thank for adding bacon and eggs to the world’s breakfast repertoire. What we think of as the traditional fried breakfast came into its own after World War II. As well as being known as the ‘Full English’\, the phrase ‘Full Monty’ is sometimes used instead\, owing to the fact general Bernard ‘Monty’ Montgomery supposedly started every day with a hearty English breakfast. \n\n\n\n\n\n\n\n\n\n\nWhat’s the difference?\n\n\nBacon\, eggs and sausages (all fried) are common ingredients across all fry-ups\, but everything else is a matter of contention. The purist’s Ulster Fry consists of bacon\, eggs\, sausages\, black pudding and\, most importantly\, both potato bread and soda bread. Baked beans\, fried tomato\, mushrooms\, and white pudding are commonly added\, but hardcore traditionalists might reject these. The biggest sticklers might outright reject anything that can’t be fried in lard\, but that position is growing unpopular as time goes by. Indeed\, as people become more health conscious\, cooked breakfasts are moving towards grilling instead of frying. \n\n\n\n\nUlster Fry Courtesy of Food NI\n\n\n\n\nBaking and eggs\n\n\nThe two breads in the Ulster Fry are usually served in farls (short for fardell\, meaning a quarter\, and made by cutting dough into four pieces). Potato bread substitutes potato for some of the wheat flour and is usually mass produced as farls\, while soda bread is made with soda bicarbonate instead of yeast and can also be baked as a normal loaf. Although wheaten bread (soda bread made with wholemeal flour) is often served sliced in restaurants\, sliced soda would be quite unusual on a breakfast plate. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMaking Your Own \nIngredients:\n2 eggs \n1 slice of potato bread \n1 slice of soda bread \n2 pork sausages \n2 back bacon rashers \n2 slices of black and white pudding \n1 red tomato \n  \nInstructions:\n1. Place a small amount of rapeseed oil in the pan over a low heat which produces a light sizzle not a spitting oil. \n2. When hot\, place the sausages in the pan turning occasionally to colour evely all the way round. This should take approximately 8 minutes. \n3. Add the bacon rashers to the pan. Don’t turn your bacon too early – wait for the colour to appear on the edges. For a healthier option you can grill the bacon. Either way\, cook the bacon until crispy but not brown and burnt. \n4. Place the potato and soda bread in pan. The soda will soak up all the delicious flavours and the potato bread will brown on the outside and soften wonderfully in the middle. \n5. Use tomatoes on the vine as they retain their firmness and flavour for longer. Tomatoes should always be a little crispy. Cook the tomatoes for several  minutes alongside your breads. \n6. Put the slices of black and white pudding in the pan and continue to cook everything for a couple of more minutes – after 2-3 minutes flip everything over. After a further 2 minutes cooking move all the ingredients into a warmed oven and clean your pan. \n7. In a little fresh oil\, crack 2 large free range eggs\, place a lid over the pan to cook the top of the eggs for perfect runny eggs.
URL:https://iloi.org/event/big-breakfast/
LOCATION:Virtual Twelfth Website
CATEGORIES:Breakfast,Virtual Twelfth Event
ATTACH;FMTTYPE=image/jpeg:https://iloi.org/wp-content/uploads/2020/07/27563539174_62a15cab24_k.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20200712T080000
DTEND;TZID=Europe/London:20200712T080000
DTSTAMP:20260412T190311
CREATED:20200711T200222Z
LAST-MODIFIED:20200711T200222Z
UID:85760-1594540800-1594540800@iloi.org
SUMMARY:Twelfth Morning Breakfast
DESCRIPTION:To get your Big Day started lets have a great breakfast as friends gather. We are bring home the bacon\, eggs\, soda bread and all you need to have the Big Breakfast at home this year. Whether it is the Twelfth Morning or any day of the week we look at ways to make the traditional and a health alternative to the much loved Ulster fry. Each year before the Twelfth the ladies serve up much more than just an amazing breakfast\, but as part of the annual Twelfth Festival there is a great line up of entertainment and crack. \nSo as the sausages are sizzling and the bacon crisping you can enjoy some of the acts from previous years. Who could forget the mights ‘Hounds of Ulster’ as they listed the roof and got us all on our feet. \nhttps://iloi.org/wp-content/uploads/2020/07/1080p-2-1.mp4\n  \nThe tables are set for the next Big Breakfast when we are able to safely meet and enjoy it so until then we hope that you will make do with the sights and sounds of previous years and your own home cooking. \n  \nhttps://iloi.org/wp-content/uploads/2020/07/1080p.mp4\n  \nOrigins of the Ulster Fry \n\n\nThe fried breakfast is by no means unique to Ulster\, across the border they have the full Irish\, there’s the full English and Welsh\, with most regions of Britain and Ireland having their own variation on the fry-up. It might just be the time of year\, but we think the Ulster Fry has the others beat.\n\n\n\n\n\n\n\n\n\n\nNothing new\n\n\nThe fry is very much a Victorian invention. One of the most famous Victorian cookbooks\, Mrs Beeton’s Book of Household Management\, listed a selection of the best cooked breakfast foods. Cooked breakfast was less common before the Victorian era than it is today\, but we have Mrs Beeton to thank for adding bacon and eggs to the world’s breakfast repertoire. What we think of as the traditional fried breakfast came into its own after World War II. As well as being known as the ‘Full English’\, the phrase ‘Full Monty’ is sometimes used instead\, owing to the fact general Bernard ‘Monty’ Montgomery supposedly started every day with a hearty English breakfast. \n\n\n\n\n\n\n\n\n\n\nWhat’s the difference?\n\n\nBacon\, eggs and sausages (all fried) are common ingredients across all fry-ups\, but everything else is a matter of contention. The purist’s Ulster Fry consists of bacon\, eggs\, sausages\, black pudding and\, most importantly\, both potato bread and soda bread. Baked beans\, fried tomato\, mushrooms\, and white pudding are commonly added\, but hardcore traditionalists might reject these. The biggest sticklers might outright reject anything that can’t be fried in lard\, but that position is growing unpopular as time goes by. Indeed\, as people become more health conscious\, cooked breakfasts are moving towards grilling instead of frying. \n\n\n\n\nUlster Fry Courtesy of Food NI\n\n\n\n\nBaking and eggs\n\n\nThe two breads in the Ulster Fry are usually served in farls (short for fardell\, meaning a quarter\, and made by cutting dough into four pieces). Potato bread substitutes potato for some of the wheat flour and is usually mass produced as farls\, while soda bread is made with soda bicarbonate instead of yeast and can also be baked as a normal loaf. Although wheaten bread (soda bread made with wholemeal flour) is often served sliced in restaurants\, sliced soda would be quite unusual on a breakfast plate. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMaking Your Own \nIngredients:\n2 eggs \n1 slice of potato bread \n1 slice of soda bread \n2 pork sausages \n2 back bacon rashers \n2 slices of black and white pudding \n1 red tomato \n  \nInstructions:\n1. Place a small amount of rapeseed oil in the pan over a low heat which produces a light sizzle not a spitting oil. \n2. When hot\, place the sausages in the pan turning occasionally to colour evely all the way round. This should take approximately 8 minutes. \n3. Add the bacon rashers to the pan. Don’t turn your bacon too early – wait for the colour to appear on the edges. For a healthier option you can grill the bacon. Either way\, cook the bacon until crispy but not brown and burnt. \n4. Place the potato and soda bread in pan. The soda will soak up all the delicious flavours and the potato bread will brown on the outside and soften wonderfully in the middle. \n5. Use tomatoes on the vine as they retain their firmness and flavour for longer. Tomatoes should always be a little crispy. Cook the tomatoes for several  minutes alongside your breads. \n6. Put the slices of black and white pudding in the pan and continue to cook everything for a couple of more minutes – after 2-3 minutes flip everything over. After a further 2 minutes cooking move all the ingredients into a warmed oven and clean your pan. \n7. In a little fresh oil\, crack 2 large free range eggs\, place a lid over the pan to cook the top of the eggs for perfect runny eggs.
URL:https://iloi.org/event/big-breakfast-2/
LOCATION:Virtual Twelfth Website
CATEGORIES:Breakfast,Virtual Twelfth Event
ATTACH;FMTTYPE=image/jpeg:https://iloi.org/wp-content/uploads/2020/07/14644928534_d2eb6921fb_o.jpg
END:VEVENT
END:VCALENDAR