THE ATTIC, CLOONHARRY, Co. ROSCOMMON

Excerpt from YOU'RE A DESPERATE WOMAN, SHIBBY MAGEE:

        When the vase falls to the floor, the attic bedroom is filled with the acrid incense of chrysanthemums. Spicy and medicinal.

“Where did the fecking flowers come from?” asks Vera Coffey.

“Alice Duffy picked them for us,” says Shibby, “from her very own garden.”

Shibby sits next to her twin sister, Dorah, on the edge of the third bed. Shibby with her hands clenched into fists, and Dorah with hers lying loosely on her lap. And while Dorah studies the ceiling, Shibby is watching Vera, their mammy, as she swipes her hairbrush and hairspray off the dressing table and into a plastic bag. It was all the sweeping and swiping that caused the vase to topple over, Shibby reckons. That pulled the lace doily right from under it. A lace doily that also ends up in the plastic bag, along with the eyeshadows her mammy makes her cat-eyes with, and along with the rouge that puts apples on her cheeks.

“You’re leaving us again,” says Dorah. Yawning.

“Why?” Shibby asks her mammy. “Where do you go?”

“That’s a secret,” says Vera, which is an answer Shibby has heard many a time before. And yet Shibby will keep on asking the same question, hoping to hear something new. “I’m leaving ye in the care of that ding-dong,” says Vera. “Ye’ll be fine without the likes of me.”

That ding-dong being Alice Duffy, the housekeeper, who’s been with the Magees for sixteen years. But as much as Shibby loves Alice, Vera Coffey is the real mammy. And having a mammy is a normal state of affairs in Shibby’s opinion. A mammy and a daddy together in a house. Even if the mammy is spare with her kisses and Benny, the daddy, spends the majority of his time outside in the bakehouse. 

Or else at Frenchie’s Pub...

GILLIGAN'S BAKERY, CLOONHARRY, Co. ROSCOMMON

Excerpt from YOU'RE A DESPERATE WOMAN, SHIBBY MAGEE:

          “I’ll be back presently,” says Moochie. 

He flicks on a torch and leaves a trail of light as he makes his way across the yard, and Shibby follows his progress. Watching him return with a V-shaped barrow, which is stacked high with chopped wood. Uniform, milk-colored blocks that he packs, neatly, on the inside ledge. 

Benny holds out his gloved hands. “Pass me a few over,” he says to Moochie. Then he proceeds to layer the wood inside the oven. Crisscrossed and neat. And he presses newspaper all around, and soon it’s burning, and as it shrivels into grey fragments, Shibby sees tongues of fire begin to spread, and then reach up to lick the dome of the oven’s belly. 

Tongues of fire that reflect, in miniature, in Shibby’s green eyes. Tongues of fire that turn the blanched skin of her face and forearms amber as they toast her with fizzling heat. 

Soothing, mollifying, gently unraveling the tangle of anguish and confusion that occupies her poor mixed-up head. 

She makes a study of Moochie shoveling flour into a trough with a shuck-shuck-shuck. And watches him add a frothy liquid from a jug, which smells like Benny’s favorite ale. Then she sees how Moochie stirs, and, digs, and pummels with a paddle until he has a great slug of what he tells Shibby is sourdough. Which is so heavy, it demands four hands to heave and to slap it onto the table. Benny’s hands. Moochie’s hands.

Shibby lets go of the table—her anchor in defiance of Benny—upon Moochie’s invitation to, “Come on, Shibbs! I could do with some help here.”

With a bench knife, Moochie cleaves the dough into pieces. A cut down the middle, the sides, and divided again and again. 

And Shibby sinks her fists into her weighed portion and pinches it, mushes it, and stretches it smooth. Following Moochie’s lead. Flicking flour like he does, folding and shaping like he does. Cutting a cross in her very own loaf like he does, with a lame, to ward off the devil. 

And never minding the result being lopsided, Moochie declares it a victory...

THE GUBBEEN, GALWAY CITY

Excerpt from YOU'RE A DESPERATE WOMAN, SHIBBY MAGEE:

...And now all Shibby wants to do is forget that and move on.

If only Rafferty would let her. But he has stalked, and circled, and pounced at every opportunity since. His method of pursuit coming across as planned and meticulously gauged—and oh, sweet Jesus, when Shibby opens her eyes, here he comes again. 

Here he comes. Mephistopheles himself. Him with the flared nostrils and the arrogant stride. Him with the hair as black as an oil slick with a few silver strands in between.

Shibby reaches for her knife, snatches an onion, and bends over her workstation as he hovers. 

 “Hot!” he roars. “Hot behind!”

But when Shibby turns around, all she sees are naked capons in each of his hands. Held by their necks. Six of them, but no scalding pot, and no blazing pan.

Sconey, who’s on dish, at a standstill now. Flashing his gold teeth as he grins. Like he knows something’s going on. Dan Carrigy the sous-chef, and Thera Mundy the line cook, and Gazzer the busser-cum-host—keeping their eyes trained on Shibby while slowing down their pace. 

And because the kitchen hubbub has dropped to a jingle of cutlery and a rattle of plates, it’s the jazz that takes precedence now. Belting out through the speakers from a vinyl 33. The sort of jazz that hiccups, and belches, and spontaneously shrieks...

SONGS OF IRELAND

Irish Songs by Stephen McBride

Traditional Irish music can date back to the pagan songs from the Celts. The earliest Irish songs that are still around today, come, at the earliest, from the 18th century. Many Irish tunes are ballads that tell of life and the happenings within them. Some have instrumental accompaniment, while others simply are vocal songs. The traditional Irish songs were written in the Irish language, but newer Irish music has been seen to include English. Sean-nos are unaccompanied vocals.

These Irish songs have a simple harmony. They are solos and were once considered the major part of traditional Irish tunes. A lot of the Irish music does not have complex melodies in their tunes, but strives for a simple but deep melody that captures one's attention. Irish tunes have found their way into folklore many times. One example of Irish music in myths is Dagda's harp. It was an enchanted harp that would lull men to sleep, or simply kill them just from listening to the song. Irish tunes have a deep rooted history in the folklore.

The caoineadh tunes is sadder music that can date back to as early as the 18th century. The word caoineadh literally translates as crying or weeping, and expresses deep emotions and feelings. They include lyrics of hardship, pain, and sorrow in the tunes. The traditional caoineadh songs expressed longing for the homeland of Ireland by the singer. The lyrics would show the sense of distress for the forced emigration due to a variety of reasons. Through this, the singer would show the hardships through song and free themselves in some way from the sorrow they felt in their heart.

Irish songs provided an outlet to show their pride for Ireland. It also allowed for the expression of deep seated emotions through music. It brought communities together, and bound them together through their love of music. It has been a tradition for many centuries for song to bring people together, and Irish tunes are no different. It is traditional Irish music that preserve the history of Ireland.

Irish song in the traditional sense, mainly used ten instruments. They customarily used the cruit which is similar to a small harp. It is a feminine word and was formerly called a crott in 600-900 century. The timpan was another traditional instrument. It was small and played with a bow. The feadan was a fife, and a buinne was similar to a modern day flute. The guthbuinne was a type of horn that played deeper tones. The bennbuabhai was a type of horn pipe. The cuislenna was the term for the traditional bagpipes. The stoc and sturgan were a type of trumpet. The last type of instrument was the cnamha or a castanets. These instruments were typically used in Irish music. The only music that didn't require accompaniment was the sean-nos.

It is interesting the amount of history tied up in both the traditional Irish instruments as well as traditional Irish music.

Watch thousands of Irish music videos at the Irish Songs [http://irishsongs.info] website

Article Source: http://EzineArticles.com/6740704

IRISH OATMEAL

Irish Oatmeal by Marichu Coning

Irish oatmeal also known as Steel cut oats or Scottish oatmeal was known as a "peasant food" long before. Its popularity now, among poor and rich alike, cannot be put to question due to its health benefits. How it differs from rolled oats and instant oatmeal is what makes it more favorable to many, especially the healthy conscious. It requires very minimal or no processing at all than the two oats so, it is high in fiber, proteins, calcium and vitamin B. Study also reveals that it helps a lot to lower cholesterol level. Though it also has its drawback, taking a long time to cook, it is well worth the patience since you can have a nuttier and more chewy flavor for a finished product. Irish oatmeal is not only a favorite for breakfast but is popular for baked goods now. There are some steps that can be useful when cooking Steel cut oats to come up with the best result. Yes, it is time-consuming but simple and pays off with great satisfaction.

Directions:

Start this step in the evening before retiring to bed. Gather all the following ingredients:

Water base:

1 cup Irish oatmeal

4 cups water

4 tbsp sugar

choice of frozen fruits like berries and peaches

Milk base:

1 cup Irish oatmeal

4 cups milk

salt to taste

1½ reserved milk

fresh fruits (optional)

When using water- Put water in a saucepan and bring to a boil. Add oatmeal and set heat on high. Continue cooking while stirring from time to time until it starts to thicken. Scrape bottom when it sticks. This takes about 5 to 8 minutes. Reduce the heat to its lowest and continue to simmer for 30 minutes while stirring from time to time. Notice that it stops sticking when nearing the 30 minute time. Remove from heat after about 30 to 35 minutes when you noticed the right consistency which is thick and creamy but not dry. Stir in 3 to 4 tablespoons of brown sugar and the fruit of your choice like berries or peaches if you prefer. Opt for it for a more healthy end product. Let it cool for about 15 minutes. Transfer into an airtight container and store in the refrigerator overnight. In the morning it set and can be divided into 4 cuts. Get a portion and put drops of water and stir. You can microwave it for a minute on high setting and stir again. Put back in the microwave and cook for 30 seconds more. On a stove top, heat for 5 minutes while stirring. Add milk if preferred and serve hot.

When using milk - Put all ingredients in a saucepan. Cover and put in the refrigerator so the shell of the oats soften because of the milk. In the morning, take out from the refrigerator and heat on a stove top for 5 minutes while stirring to prevent from sticking. Remove from heat and let it stand for some minutes. Stir in reserved milk to avoid build up of crust and more flavorful. Add in fresh peach, apples or ripe mangoes.

There you have them. They are really great for breakfast or snacks and so nutritious, not only for the kids but for the olds alike. So, why not start your day right and healthy? Try them, they are so rewarding and you will realize that longer time spent doesn't really matter in the end.

Article Source: http://EzineArticles.com/6559481

IRISH TEA

A Short History of Irish Tea by Janet McGrane Bennett 

There's no doubt that the Irish are mad for their tea. Drinking hot tea became popular among the wealthy in Ireland in the 18th century but high prices kept the average Irish person from enjoying the new beverage. Tea sales blossomed in Ireland once Irish traders, spear headed in 1835 by merchant Samuel Bewley and his son Charles, began to import tea directly from China. Luckily their gamble paid off - the Irish importers were able to lower the price and hence discovered a very receptive market for tea in Ireland. By the mid 19th century tea was commonly found everywhere in the Emerald Isle. Popular teas are now produced by several Irish companies, including Bewleys, Barrys and Lyons. Incredibly, the Irish now drink more tea per capita than any other country in the world.

Tea in Ireland is above all things a social tradition and one which blends well with the time-honored rules of hospitality which go back to the ancient Celtic ancestors of the Irish. Upon entering an Irish home or even a business, it is a common courtesy to greet visitors by offering them a cup of tea. Ireland's frequently damp climate makes hot tea a welcome beverage to the traveler, who often gladly accepts. A cup of strong Irish tea helps to warm up and get the conversation going. Conversation is an important part of Irish social life, whether it be in the pub over a pint of stout or virtually anywhere over a cup of tea. Tea is drunk by everyone - men, women, children and adults.

Tea may be taken at any time of the day but traditionally around 11 am and 3 pm there is a tea break, often with cookies or cake. On special occasions the afternoon tea may be a fancy tea served with an impressive variety of finger foods - tiny sandwiches, scones with clotted cream, cookies and cake. The evening tea around 6 PM is essentially the evening meal - a hot meal served with good strong, black tea. The Sunday evening meal however is usually a late afternoon tea accompanied by something savory and delightful like a roast chicken and mashed potatoes.

Why take a break for tea that is not a meal? Much like we stop for a cup of coffee here in the US, the tea break is a chance to relax and enjoy some conversation with friends or co-workers. Everyone needs to recharge the mental batteries and tea of course offers that little extra kick of caffeine to help you finish the day without dragging your feet.

Tea in Ireland is brewed strong and served with lots of milk, or "lashings" of milk, to "color the tay." Sugar may be added to taste. When I was in school in Ireland I drank my tea black with no sugar or milk and people looked at me askance, for this was not a proper cup of tea! I've since learned the error of my ways.

Janet McGrane Bennett has run and operated Celtic Reader Irish Bookstore since 2002. Her life long passion for Irish history and literature encourage her to share this love of books and all things Irish and Celtic. She is a graduate of Drew University English Literature undergraduate program and studied Irish history, theatre and literature at St Patrick's College Maynooth in County Kildare, Ireland. Every year she travels to Irish and Celtic festivals on the East Cast of the US to set up her traveling book shop under the sunny summer skies. Visit Celtic Reader Irish Books & Gifts online at http://www.celticreader.com

Copyright Janet McGrane Bennett 2010

IRISH SOUP

 Irish Soup Recipes by Enda McLarnon

I have found when any visitors I have had come to Ireland, they always ask me for some of my Irish Soup Recipes. In particular, they seem very interested in the very traditional Irish Soup recipes. There are in my opinion three very traditional soups that are well known and popular In Ireland. These are:

• Irish potato soup recipes
  
• Irish vegetable soup recipes
• Irish chicken soup recipes

As any society develops so does their food culture but in my opinion not everything should be changed, and these soups are in that bracket for me. The onslaught of cookery programs on TV has almost forced chefs to find their own twist even with a simple soup. Frequently these days cream is added and blended with cream then drizzled on top to add effect, and lots of sprinkling with parsley seems to be a standard. I like taste and I like natural traditional tastes so I have added nothing fancy to these traditional Irish soup recipes so I hope you try them out and I hope you enjoy the wholesome taste.

Irish Potato Soup

Ingredients

5 large potatoes, 2 pints of vegetable stock, 1 onion, 1 turnip, 1 carrot, 2 celery sticks

1/2 pint of milk (or cream) 1 ounce of butter, 1 tablespoon of tapioca.

How To Cook

Clean and peel the potatoes and then thinly slice. Melt the butter in the saucepan and add the potatoes and cook for 5 minutes. Add the vegetable stock and bring to the boil.

Dice the onion, turnip, carrot and celery and add along with salt and pepper. Cook for a further 30 minutes.

Blend the soup and return to the saucepan. Add the tapioca and return to the heat for around 15 minutes. Add the cream and stir in slowly. You should now have a very tasty Irish Potato Soup

Irish Vegetable Soup

Ingredients

4 pints of vegetable stock, 2 onions, 1 carrot, 1 parsnip, 2 sticks of celery, 1/2lb of barley, 2 lbs of dried peas, 1 small turnip, salt and pepper to season

How To Cook

Dice all the vegetables. Put the stock into a saucepan and boil and then add in the vegetables, Cook the vegetables until they go soft and add salt and pepper to taste.

You can sprinkle with either chopped parsley or chopped thyme for appearance.

Irish Chicken Soup

Ingredients

1 chicken carcass

1 medium sized onion

1 pint/600ml of milk

1 chicken stock cube

4 tablespoons of boiling water

4 tablespoons of cold water

1 tablespoon of cornflour

A pinch of nutmeg

100g/4ox chopped chicken

1 Bay leaf

1 clove

Cooking Method

Break up the carcass and put into the saucepan and then put in a bay leaf and a clove. Dice an onion and add this. Dissolve a stock cube with boiling water in a small jug and add this and allow simmering for 20 minutes.

Strain and return to the saucepan. Then mix the cornflour with cold water to make a smooth paste and add to the saucepan. Bring to the boil and it should by now have thickened. Finally add nutmeg and the chopped chicken and simmer for about 30 minutes with the lid on. Finally add salt and pepper to taste.

I hope you enjoy giving these a try. They are best eaten with Irish wheaten bread.

Enda McLarnon
http://irish-soup.blogspot.com/

For more great Irish Soup Recipes and ideas you should have a look at my website.

Article Source: https://EzineArticles.com/expert/Enda_McLarnon/486546

CARRAGEENAN

 

Carrageenan, pronounced [kar-uh-gee-nuh n], is a soluble fiber product of seaweed. It is a food ingredient from a natural source and has its origins in small kitchens across the globe and back hundreds of years. The name carrageenan is believed to have its roots in the Gaelic language and was used as a gelling agent in making milk puddings in Ireland as long as 600 years ago.