Friday, February 9, 2007

Brittany's Finds!

Simple and inexpensive, yet warm and filling...

Champ is unquestionably one of the most delicious side dishes ever created in Ireland...

Champ

Ingredients:

  • 4 pounds potatoes, peeled and cubed
  • 1/2 pound green onions (scallions), chopped
  • 1 cup milk
  • 2 teaspoon salt
  • 4 ounces butter

Directions:

Boil the potatoes until cooked. Simmer the green onions in milk for about 5 mins. Drain potatoes and mash. Add the hot milk and scallions, salt, pepper and half the butter and mix.

HINT: The secret of success to this Irish potato recipe is making sure all the ingredients are kept very hot while you're preparing it.


County Clare

County Sligo

County Galway

About the Diaspora (soldiers for hire)
Garth Brooks- Fresh Horses
by Stephanie Davis, Jenny Yates, Garth Brooks

They say mother earth is breathing
With each wave that finds the shore
Her soul rises in the evening
For to open twilight's door
Her eyes are the stars in heaven
Watching o'er her all the while
And her heart is it in Ireland
Deep within the Emerald Isle

We are forty against hundreds
In someone else's bloody war
We know not why we're fighting
Or what we're dying for
They will storm us in the morning
When the sunlight turns the sky
Death is waiting for its dance know
Fate has sentenced us to die

Chorus:
Ireland I am coming home
I can see your rolling fields of green
And fences made of stone
I am reaching out won't you take my hand
I'm coming home Ireland

Oh the captain he lay bleeding
I can hear him calling me
These men are yours now for the leading
Show them to their destiny
As I look up all around me
I see the ragged tired and torn
I tell them to make ready
Cause we're not waiting for the morn

Chorus

Now the fog is deep and heavy
As we forge the dark and fear
We can hear their horses breathing
As in silence we draw near
There are no words to be spoken
Just a look to say good bye
I draw a breath and night is broken
As I scream our battle cry

Chorus

I am home Ireland


FOOD!


potatoes!

the "fry"

and BEER!

Lincy Finds:




Irish Traditional Recipe:

Corned beef dinner with rutabagas, carrots, onions, potatoes, and cabbage.
INGREDIENTS:
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
2 to 3 rutabagas, cut in chunks
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
PREPARATION:
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender. Serve corned beef surrounded with vegetables. Corned beef dinner serves 8 to 10

An Irish Lullaby:
Over in Killarney
Many years ago,
Me Mither sang a song to me
In tones so sweet and low.
Just a simple little ditty,
In her good ould Irish way,
And l'd give the world if she could sing
That song to me this day.

Chorus:
"Too-ra-loo-ra-loo-ral, Too-ra-loo-ra-li,
Too-ra-loo-ra-loo-ral, hush now, don't you cry!
Too-ra-loo-ra-loo-ral, Too-ra-loo-ra-li,
Too-ra-loo-ra-loo-ral, that's an Irish lullaby."

Oft in dreams I wander
To that cot again,
I feel her arms a-huggin' me
As when she held me then.
And I hear her voice a -hummin'
To me as in days of yore,
When she used to rock me fast asleep
Outside the cabin door.

Tuesday, February 6, 2007

Readings byTue 2.13

In Readings Packet: Hawks, “Rain, Mud, and a Jack Russell” [supplementary to this: the material in Kearns’s Dublin Pub Life and Lore]; also McLaughlin, “Land of High Spirits.”

I include the Hawks primarily because it’s an amusing portrait of the kinds of social interactions that can happen in and out of pubs in the west of Ireland. As a joke, Tony Hawks bet that he could hitch-hike all the way around Ireland with a small refrigerator—and succeeded. But this also gets at something important in Irish culture: the degree to which odd events can serve as the catalyst for rich social interactions.

As you read, think about Nat Cooper’s stories, or Tom McGovern’s recollections of growing up in Cashel. In any of these cases, is the point really to “get to the end of the story”, or something more indirect?

Hawks’s story is about hitch-hiking, and reminds us of Carson’s great stories of learning to hitch-hike in “Hurry the Jug.” Inferential question: in what way is poitin like hitch-hiking? What do both enable?

McLaughlin’s short article is also about the lore of poitin. In what ways do the language and the overall literary construction he employs play into this lore?

Glassie, 20 “Butter” (527-51)

This is a relatively short but very rich analysis of what kind of “material culture”. In rural Ireland, butter was one of the few ways that women, mostly staying very close to home, could generate extra income (selling surplus eggs was another). But Glassie finds more complex insights as well:

What sorts of connections does Glassie make between butter, “wealth,” beliefs about food, the lore of magic, God and the saints, etc? What do these close and immediate connections tell us about how the rural Irish connected the physical and the spiritual?

“Butter” also gets at issues of ownership: in Ballymenone, who “owns” different cures, skills, and talents? How do individuals assemble this ownership? What is the obligation of those who own these things to others who do not?

Glassie, 13 “Home” (327-424)

This is long; take your time on it. In this long chapter, Glassie moves into a central, essential, and deeply personal space: the home which is at the heart of family, women’s experience, and traditional culture (and of course centered around the hearth-fire). It’s clear that, in this chapter, Glassie is working material that he feels is particularly important and very personal to his own perspectives. As you read, think about the following:

What is the significance of the extensive drawings and photography of houses? What is the chronological transformation he describes, as houses change over time in response to social changes?

What is the significance and/or definition of “sacred space” in this culture? What spaces are sacred and what makes them sacred?

What types of human experience take palce in what parts of the home: kitchen, parlor, or bedroom? How does the “emplacement” of these different activities in different parts of the home reflect rural Irish conceptions of “private,” “family,” and “public” space?

Finally, how do the diagrams reflect the rural (and transplanted) Irish’s strategies for adapting to new environments and “indigenizing” them? (that is, for taking unfamiliar environments and making them feel more familiar and “traditional”?)

RP: Carolan “Irish Music to 1600 AD”; Glassie “Preface” (Irish Folk Tales); O’Brien “Chapter One: Why I Speak”

Carolan’s article is essentially a good, short summary of the musical component of the Irish history we have so far discussed. What general conclusions can Carolan, and we, draw from how and why musical change has occurred in the Irish tradition? (This is a hot topic of debate in the 21st century, as many new innovations have been brought to the music, not always supported by musicians)

Glassie’s short “Preface” is a particularly beautiful evocation of all those who contributed to the perpetuation of Irish folk history (the topic of one of our mid-term essays). Who and what sorts of people does he place within this “lineage of historians”—not only himself, and many scholars, but who else? And, who are the “Four Masters”, and why are they important?

Flann O’Brien was the pseudonym of the 20th century author and journalist Brian O’Nolan 1911-66), also known as Myles na gCopaleen. Flann/Brian/Myles specialized, in each of his incarnations, in various forms of comical writing, often satirizing various Irish “sacred cows”. In this excerpt (translated from the original Irish text An Béal Bocht or “The Poor Mouth”), he is making fun of the 1930s vogue on the part of nationalists to publish heart-wrenching memoirs of peasant life in the Irish language. Instructions: read this excerpt aloud (by yourself if necessary) and think about ways in which a prose stylist might try to capture the sound of spoken verbal art.

Bryt's Find

3 Images of Traditional Irish Food:

Breakfast...

Dessert... (Bread Pudding)

Dinner... (boiled)


1 recipe for Trad. Irish Dish... Soda Bread....

1lb/ 1/2kg/ 4 cups plain flour
1 tsp salt
1 tsp baking soda
1 tsp sugar (optional)
1pt/ 1/2 lr/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.
Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much. (http://www.irelandseye.com/aarticles/culture/recipes/cooking/soda.shtm)


3 Images of Irish Art...

Barrie Maguire

(http://www.maguiregallery.com/barrie/images/accordian.jpg)

Louis Le Brocquy

(http://www.upenn.edu/ARG/archive/irish/irish.html)

Sean Keating

(http://www.upenn.edu/ARG/archive/irish/irish.html)



Sligo...

Galway...

Clare...

Jeremy's Find

1 picture from each county in the following order: Sligo, Galway, Clare


Recipe for Irish Stew:

Irish Stew HT MC Irish 150mins

Serve 4-6 Hot Lamb Vegetables Main Course Dairy Gluten Wheat Free British Ireland Europe

Ingredients

900g/2lb Best End Neck of Lamb *

2 Large Onions, sliced

2 large Carrots, thickly sliced

675g/1-1/2lb Potatoes, peeled and thickly sliced

450ml/15 fl.oz. Good Fresh Stock

Salt and Pepper

A sprig each of Parsley and Thyme (optional)

Instructions

1. Cut the meat into even sized pieces and put into a large saucepan with the sliced onions, carrots and half the sliced potatoes. Add the stock, herbs (is using) salt and pepper.

2.Bring to the boil, remove any scum which surfaces, then cover and simmer for 1 hour 20 minutes. If using mutton, cook for 2 hours.

3. Add the remaining potatoes and continue to cook for a further 40 minutes.

4. To serve - taste and re-season if necessary, transfer to a hot serving dish and serve very hot.

This dish can also be cooked in the oven 150C, 300F, Gas mark 2 for 3 hours, but then it wouldn't be a stew it would be a casserole!


* You can also use mutton which is more traditional or lamb chops


Irish song about a place:

Cliffs of Doneen

You may travel far far from your own native land

Far away o'er the mountains, far away o'er the foam

But of all the fine places that I've ever been

Sure there's none can compare with the cliffs of Doneen.

Take a view o'er the mountains, fine sights you'll see there

You'll see the high rocky mountains o'er the west coast of Clare

Oh the town of Kilkee and Kilrush can be seen

From the high rocky slopes round the cliffs of Doneen.

It's a nice place to be on a fine summer's day

Watching all the wild flowers that ne'er do decay

Oh the hares and lofty pheasants are plain to be seen

Making homes for their young round the cliffs of Doneen.

Fare thee well to Doneen, fare thee well for a while

And to all the kind people I'm leaving behind

To the streams and the meadows where late I have been

And the high rocky slopes round the cliffs of Doneen.


Traditional Irish Song with English Translation:

Báidín Fheidhlimidh

Báidín Fheidhlimidh d'imigh go Gabhla,
Báidín Fheidhlimidh 's Feidhlimidh ann
Báidín Fheidhlimidh d'imigh go Gabhla,
Báidín Fheidhlimidh 's Feidhlimidh ann

Curfá:
Báidín bídeach, Báidín beosach,
Báidín bóidheach, Báidín Fheidhlimidh,
Báidín díreach, Báidín deontach,
Báidín Fheidhlimidh 's Feidhlimidh ann

Báidín Fheidhlimidh d'imigh go Toraigh,
Báidín Fheidhlimidh 's Feidhlimidh ann
Báidín Fheidhlimidh d'imigh go Toraigh,
Báidín Fheidhlimidh 's Feidhlimidh ann

Báidín Fheidhlimidh briseadh i dToraigh í,
Báidín Fheidhlimidh 's Feidhlimidh ann
Báidín Fheidhlimidh briseadh i dToraigh í,
Báidín Fheidhlimidh 's Feidhlimidh ann

--//--

Feidhlim's little boat went to Gola,
Feidhlim's little boat and Feidhlim in it,
Feidhlim's little boat went to Gola,
Feidhlim's little boat and Feidhlim in it

Chorus:
A tiny little boat, a lively little boat,
A foolish little boat, Feidhlim's little boat,
A straight little boat, a willing little boat,
Feidhlim's little boat and Feidhlim in it.

Feidhlim's little boat went to Tory,
Feidhlim's little boat and Feidhlim in it,
Feidhlim's little boat went to Tory,
Feidhlim's little boat and Feidhlim in it.

Feidhlim's little boat crashed on Tory,
Feidhlim's little boat and Feidhlim in it,
Feidhlim's little boat crashed on Tory,
Feidhlim's little boat and Feidhlim in it,

Monday, February 5, 2007

Scavenger Hunt

3 Images of Irish Counties (1 of county sligo, 1 of county galway, and 1 of county clare)

3 images of Irish Art





1 song in Eng. containing referance to a city in Ireland

Flogging Molly Lyrics

The Rare Ould Times Lyrics


[Originally by Pete St. John]

Rai
sed on songs and stories, heroes of renown
The passing tales and glo
ries that once was Dublin Town
The hallowed halls and houses, the
haunting children's rhymes
That once was part of Dublin in the rare ould times


Ring a ring a rosey, as the light declines
I r
emember Dublin City in the rare ould times

We
ll, my name it is Sean Dempsey, as Dublin as can be
Born hard and late in Pimlico, in a house that ceased to be
By trade I was a cooper, lost out to redundancy
Like my house that fell to progress, my trade's a memory

And I courted Peggy Dignam, as pretty as you please
A rogue and child of Mary, from the rebel Liberties
I lost her to a student chap, with skin as black as coal
When he took her off to Birmingham, she took away m
y soul

Ring a ring a rosey, as the light declines
I remember Dublin City in the rare ould times

The years have made me bitter, the gargle dims me brain
Cause Dublin keeps on changing, and nothing seems the same
The Pillar and the Met have gone, the Royal long since pulled down
As the grey unyielding concrete, makes a city of my town

Ring a ring a rosey, as the light declines
I remember Dublin City in the rare ould times

Fare thee well sweet Anna Liffey, I can no longer stay
And watch the new glass cages, that spring up along the quay
My mind's too full
of memories, too old to hear new chimes
I'm part of what was Dublin, in the rare ould times

Ring a ring a rosey, as the light declines
I remember Dublin City in the rare ould times

Ring a ring a rosey, as the light declines
I remember Dublin City in the rare ould times

3 images of traditional Irish food











Virtual Scavenger Hunt

Virtual Scavenger hunt: assignment for Tuesday 2.13

Please choose 4 of the following 7 items by next Tuesday’s class. When you have located those 4 items, please upload all 4 within a single post to the blog, heading it with your screen-name and the word “finds”; e.g., “Paddy mac Paddy – Finds”

1 recipe for a traditional Irish dish; recipe may not include any ingredients not available in rural settings

3 images of different Irish traditional foods

1 song in Irish with English translation

3 images of Irish art (painting or sculpture only) depicting traditional topics (music, dance, song, foodways, storytelling, etc)

1 song in English which makes specific reference to the Irish Diaspora

1 song in English which makes specific reference to a specific place (town, village, parish, or geological formation) in Ireland

3 images, 1 each of Counties Sligo, Galway, and Clare