{"id":"urn:lj:livejournal.com:atom1:gurrier","title":"gurrier","subtitle":"gurrier","author":{"name":"gurrier"},"link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom"}},{"@attributes":{"rel":"service.feed","type":"application\/x.atom+xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom","title":"gurrier"}}],"updated":"2018-12-05T02:44:40Z","entry":[{"id":"urn:lj:livejournal.com:atom1:gurrier:93794","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/93794.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=93794"}}],"title":"The State of Me","published":"2018-12-05T02:26:53Z","updated":"2018-12-05T02:44:40Z","content":"Well, I decided I'd try to be a bit more active (really, active at all) on DW, and then Tumblr pulled the plug. So, for anyone stopping by, this is me. Modified from \"[personal<\/a>pir8fancier<\/b><\/a><\/span> .

Pets right now:
a smallish brown and white hound-ish dog called Luna, and a medium grey tabby called Huey.

Surgeries:
Yeah. 2015 was the year of thyroid cancer. As one doctor put it, it's the flu of cancers - can be serious, but usually responds well to treatment. All good now.

Tattoos:
A fish on my thigh, based on the old Irish 10p (and before that 2s) coin<\/a>. I like it because it's identifiably Iirsh to people of a certain age, and because of the legend of the Salmon of Knowledge<\/a>.

Been to an Island:
Grew up in a town with lots of rivers, streams and canals. Couldn't go anywhere without crossing an island!

What do you drive:
2006 Subaru Forester. Time to get a new car, but I hate the fuss.

Flown on a plane:
I'm Irish, my husband is Australian and we live in Connecticut. 'nuff said.

Favorite Drink:
Anything except beer, really.

Rode in ambulance:
Remember I said flu can be serious? 2018 got off to a very rough start for me!

Almost died:
Yes. Flu is no joke!

Stayed in a hospital:
Once with concussion, twice for childbirth, and then that flu.

Favorite fruit:
Cherries! And pineapple. Mango is my least favourite, it tastes weirdly petrol-y to me.

Favorite color:
Burgundy, maroon, that sort of intersection between red and purple.

Coffee or Tea:
Tea. I have Opinions about tea. Loose-leaf Irish breakfast or similar, made in a pot, not too strong. Heat the cup, milk first, then tea.

Favorite Season:
Generally whichever one we're in!

Favorite holiday:
Christmas\n\nThis entry was originally posted at https:\/\/gurrier.dreamwidth.org\/89752.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:93691","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/93691.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=93691"}}],"title":"Berry and oatmeal muffins","published":"2014-07-07T19:12:54Z","updated":"2014-07-07T19:26:55Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"breakfast"}},{"@attributes":{"term":"sweet things"}}],"content":"Based on this recipe<\/a> from King Arthur's Flour.

1 cup rolled oats
3\/4 wholemeal flour
1\/2 cup plain flour
1\/4 sugar
1 tbsp baking powder
1 1\/2 cup berries or apples\/cherries\/peaches\/etc chopped fine.
1 cup milk
1\/4 olive oil
2 large eggs

Preheat oven to 500F\/260C.  Lightly oil a 12-hole muffin tin.

Place dry ingredients in a blender, and process until fine. Add the berries, and mix until coated. 

Whisk the milk, oil and eggs together - I measure them into a 2-cup beaker, then whisk with a fork. Anything that cuts down on cleaning! 

Pour the wet ingredients into the dry ingredients, and stir until well-mixed but still lumpy. Fill the muffin tin and place in the oven. Immediately drop the temperature to 425F\/220C. Bake for 15-20 mins.

\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/89233.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:93218","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/93218.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=93218"}}],"title":"Calais written on my heart.","published":"2014-06-26T03:33:30Z","updated":"2014-06-26T03:33:30Z","content":"Decisions to be made.

It's been ten years this week since we moved to the US, which is the longest we've lived any place. We got green cards a few years back and are eligible to apply for citizenship. We tease G2 that as the only American-born member of the family, she's our presidential hopeful - and that we hope she's not the first female president.

But.

N&D's work takes him to Ireland for roughly one week every two months. He stays with my aunt, has lunch with my mother, dinner with my brother. Brings me back the weekend Irish Times, and polo mints<\/a>, and pictures of the Dublin quays  in  the morning light.

Right now, he's back in Australia, because of a health scare with his mother. Texts me about kookaburras in the morning, and cheesymite scrolls<\/a> and pictures of UQ on a winter evening. 

And I just feel like I'm being pulled in so many directions at once. We're comfortable here, in a great neighbourhood with so many  opportunities for the girls. They're American regardless of what G1's passport says. Moving would be hellaciously expensive and an emotional rollercoaster.

But Ireland is where most of our family and N&D's work is, where my nieces and nephews are growing up. Australia owns as much of my soul, it's where N&D's much smaller family need support and possibly care.

I don't know where we'll be in a year or even by Christmas. Wherever it is, I'll still be torn.  

\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/88847.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:93016","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/93016.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=93016"}}],"title":"Veg mash","published":"2014-03-10T01:29:23Z","updated":"2014-03-10T01:35:35Z","category":[{"@attributes":{"term":"vegetarian"}},{"@attributes":{"term":"kids cooking"}},{"@attributes":{"term":"recipes"}}],"content":"I wish I could think of a better quick description than "veg mash".  Based on Felicity Cloake's collection of readers' thrifty recipes in the Guardian<\/a>, where the original is called "cauliflower cheese and potato pie." Not very apt for that version, even less so for this one. Name aside, it's a nice side-dish with sausages, or as leftovers for lunch. Definitely winter comfort food! 

1 large onion
3 large potatoes
300g cauliflower
300g broccoli
1 bay leaf
2 tbsp Dijon mustard
1 tbsp butter
Pinch salt
1 egg
1\/4 cup milk
Parmesan to sprinkle on top

Peel, dice and saute the onion in a large shallow oven-proof pan until just starting to colour.

While the onion is cooking, peel the potatoes and cut into large chunks. Cut the cauliflower and broccoli into similar sized pieces. Add to the onion with the bay leaf, and cover with boiling water. Cook on medium high heat for 20 mins, or until all the vegetables are tender.

Drain the vegetables and remove the bay leaf. Return to the saucepan and mash with the butter, mustard and salt.

Beat the egg and milk together, then stir into the mash. Level the top, and roughen with a fork.
Sprinkle with cheese, and pop under the grill for a few minutes to brown.<\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/88691.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:92879","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/92879.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=92879"}}],"title":"Chocolate Mayonnaise Cake","published":"2014-02-24T03:53:11Z","updated":"2014-02-24T03:54:19Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"One G1 tried this weekend, from Cook's Illustrated<\/a>. She was intrigued by the idea of mayonnaise in a cake. Modified slightly as I find most Cook's Illustrated recipes too sweet and salty for my taste, and didn't have any real coffee at hand!

Ingredients<\/strong>

1\/2 cup cocoa powder
2oz\/50g dark chocolate chips
1 tsp instant coffee
1 cup boiling water
1 1\/2 cups plain flour
3\/4 cup sugar
1\/2 teaspoon bicarb
2\/3 cup mayonnaise
1 large egg
2 teaspoons vanilla extract

Method<\/strong>

Combine cocoa, instant coffee and chocolate in a bowl. Add the boiling water and whisk until smooth. Leave to cool slightly.

Line an 8" x 8"\/20cm x 20cm baking tin with parchment paper. Preheat oven to 350F\/175C.

Sieve the flour and bicarb into a second (larger) bowl. Stir in the sugar.

Whisk the mayonnaise and vanilla into the chocolate mixture. Whisk in the egg.

Stir mayonnaise mixture into flour mixture until combined.

Scrape batter into prepared pan and smooth top. Bake until wooden skewer inserted into center of cake comes out with few crumbs attached, 30 to 35 minutes.

Let cake cool in pan for an hour or so, before serving with ice cream or whipped cream. Great with raspberries!<\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/88322.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:92423","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/92423.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=92423"}}],"title":"Thai Chicken and Coconut soup","published":"2014-02-19T01:54:32Z","updated":"2014-02-24T04:06:42Z","category":[{"@attributes":{"term":"dinner"}},{"@attributes":{"term":"soooooooup"}},{"@attributes":{"term":"chicken"}},{"@attributes":{"term":"recipes"}}],"content":"Based on this recipe<\/a>  via \"[personal<\/a>mergatrude<\/b><\/a><\/span> .<\/b><\/div> Before we had fussy kids, we used to make something like this quite often, fondly called "chicken scum soup" because the lime juice alters the proteins in the chicken, giving it a slightly cooked appearance - even more noticeable with chicken thighs.

Ingredients<\/strong>

500g chicken breast, cut into strips
2 tbsp fish sauce
Juice and zest of a lime
1 litre chicken stock
3 stalks lemon grass, sliced
3 cm piece galangal or ginger, sliced finely
2 cloves garlic, peeled and diced
2 kaffir lime leaves
Rice vermicelli
1 can light coconut milk
200g snow peas, cut in half diagonally
3 medium carrots, cut into sticks
Red chillies to taste, sliced into rings
3 tbsp chopped coriander

Method<\/strong>

Marinade the chicken in the lime and fish sauce for at least 30 mins.

Place the garlic, lemongrass, ginger and lime leaves in a muslin bag or tea ball. Add to a saucepan with the stock, and simmer for 30 mins.

Soak the rice vermicelli in boiling water for 10-15 minutes. Just before serving, drain and divide between four bowls.

Remove the herbs from the stock and discard. Add the coconut milk, and bring back to a simmer. Add the chicken and marinade. Cook for a minute or two, then add the vegetables, chillies and coriander. Immediately serve over the noodles.<\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/88216.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:92188","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/92188.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=92188"}}],"title":"Banana, lime and coconut souffle","published":"2014-02-18T20:09:05Z","updated":"2014-03-10T01:36:33Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"Made this for Australia Day, based on a recipe in February's Delicious<\/i>

2 tsp butter, melted
100g caster sugar
2 medium bananas, the riper the better
3 tbsp shredded coconut
1 tbsp lime juice
1 tsp grated lime rind
1 tbsp rum
3 eggwhites, at room temperature
1\/2 tsp cream of tartar

Preheat the oven to 190C\/375F.

Brush four ramekins with the melted butter, and coat with 1\/2 tsp sugar each. Place on a baking tray.

Toast the coconut in a dry pan. Process (or mash) the bananas, juice, rind and rum until smooth.

Beat the eggs until they form soft peaks. Sprinkle in the cream of tartar, then add the sugar in three stages, beating after each. Keep beating until smooth and forming stiff peaks.

Fold the meringue into the fruit puree, then spoon gently into the ramekins. Bake for about 12 mins, until golden and well risen. Dust with icing sugar and the coconut before serving.<\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/87865.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:91989","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/91989.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=91989"}}],"title":"Easy olive bread","published":"2014-02-18T19:46:49Z","updated":"2014-04-13T19:49:08Z","category":[{"@attributes":{"term":"dinner"}},{"@attributes":{"term":"kids cooking"}},{"@attributes":{"term":"recipes"}}],"content":"G1's current favourite recipe! Hardly any kneading, but it's best made in the evening and cooked the following morning. At least, that's the timing that works best for us!

3 cups bread flour
0.25 tsp dry yeast
1 tsp salt
1.5 cups sliced olives, rinsed and patted dry
1.5 cups lukewarm water

Mix the flour, yeast and salt together in a large bowl. Add the olives, and stir until coated. Stir in the water until well combined. Cover with plastic wrap and leave overnight (8-12 hours).

Sprinkle a half cup of flour on the worktop. Turn the dough out on it, and briefly knead gently - a few times is enough. Return to the bowl and cover again. Leave for another hour.

Place a Le Creuset-style casserole in the oven (I use a shallow 30cm one), and preheat to 500F\/260C. Turn the temperature down to 450F\/230C, and tip the bread dough into the casserole. Cover and bake for 30 mins. Remove the lid, and bake for another 15 mins. <\/a>

Cool in the casserole for 10 mins, then on a cooling rack.\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/87769.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:91704","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/91704.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=91704"}}],"title":"Scones","published":"2014-02-03T19:36:59Z","updated":"2014-02-03T19:36:59Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"breakfast"}},{"@attributes":{"term":"sweet things"}}],"content":"I just realised I don't have my scone recipe up here, even though (or maybe because) I make it so often. They're really quick and easy, even more so if you do it in a food processor.

1\/2 cup milk
1\/4 cup plain yoghurt
1 egg
2 cups plain flour
2 tsp baking powder
6 tbsp butter, cut into small pieces

Heat the milk until warm, and stir in the yoghurt. Leave somewhere warm until needed. Or use 3\/4 cup buttermilk instead.

Preheat the over to 425F\/220C. Place some baking parchment on a flat baking tray.

Sift the flour and baking powder together. Rub in the butter.

Beat the egg in the milk. Pour all except for 2 tbsp into the flour mixture. Stir until it comes together, then tip onto a floured surface. Knead lightly into a ball, and flatten into a disc about 15cm\/6 inches across. Cut into 8 wedges, and brush the tops with the remaining egg mix.

Bake for about 25 mins. Serve with butter, jam, whipped cream, strawberries... Whatever you fancy!

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/87370.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:91460","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/91460.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=91460"}}],"title":"Lamb patties and griddle bread","published":"2014-01-20T01:40:42Z","updated":"2014-01-20T01:43:01Z","category":[{"@attributes":{"term":"dinner"}},{"@attributes":{"term":"kids cooking"}},{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"lamb"}}],"content":""Middle Eastern", for want of a better description. Sometimes I form the lamb into balls, and cook in a cinnamon-flavoured tomato sauce, to eat with rice and grilled zukes and peppers. Tonight I made patties, and had them as burger on flatbread rolls with a tomato and cucumber salad, and strained yoghurt. The girls love it either way, and it's an easy recipe for G1 (who's 11 now!) to make with minimal help.

Lamb patties<\/b>
1 slice wholemeal bread
1 egg
500g minced lamb
3 cloves garlic, finely chopped
50g spinach, finely chopped
50g pine nuts, toasted

Wet the bread, and squeeze out any excess moisture. Crumble into a food processor. Add the mince, egg and garlic. Process until mixed, but not too much - it shouldn't be pasty. Add the spinach and pine nuts, and pulse to combine. Refrigerate until needed. Shape into eight patties, and grill.

Flatbread rolls<\/b>

First time I made these, based on the Nigel Slater recipe here<\/a>. I didn't have any za'atar, so I used what I did have.

250g bread flour 
Pinch salt
1 tsp sumac
1 tsp dried oregano
1 tbsp unsalted butter
1 sachet instant yeast
150ml water
1 tbsp nigella\/charnushka 

Place the flour in a warmed bowl. Add the salt and sumac. Rub the oregano between your palms to powder it, and add to the flour. Stir together. Cut the butter into thin slices, and rub in. Stir in the yeast, then add the water. Mix together, the knead on a floured surface until smooth. Sprinkle with the nigella, then knead to distribute it evenly. Place in a covered bowl in a warm spot until doubled in size. 

Punch the dough flat, and kead until smooth again. Divide into 8 pieces. Roll each piece into a ball, then flatten to a circle about 5-6 cm in diameter. Cook on a dry pan over medium heat, flipping once (about 5 mins a side.)

Split the bread, and make a sandwich with lamb, salad and a dollop of strained yoghurt.
 <\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/87125.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:91163","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/91163.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=91163"}}],"title":"Halloween Barm Brack","published":"2013-12-18T03:47:50Z","updated":"2013-12-18T03:47:50Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"The last recipe reminded me of this one! It's a traditional Irish Halloween treat. Halloween in Ireland used to be a time for ghost stories and fortune telling and the Catholic holidays of All Saints' Day (November 1st, the Hallows whose Eve Halloween is) and All Souls' Day (November 2nd), at least as much as dressing up and collecting treats. This brack has various items hidden inside, which are supposed to tell your fortune for the year ahead. A coin for wealth, a rag or a dried pea or bean for poverty, a thimble for a spinster, a ring for a wedding and a stick for strife.

For me, it's a cake full of memories. We use two silver coins we struck at open day at the ANU art school years ago, my secondary school graduation ring and a silver Claddagh ring my parents gave me the year I started secondary, a thimble of my mother's and a thimble that belonged to N&D's great-grandmother.

The past two years, we've had no power because of unseasonably early snow here in Connecticut. So this year was the first time in a long while I've made a barm brack. The recipe is based on one of Darina Allen's, from Irish Traditional Cooking. (She talks about Halloween in Ireland and gives a different recipe here<\/a>)

Brack:
Sachet of dried yeast
75g sugar (about 3 tbsp)
300ml milk
1 egg
450g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1\/2 teaspoon nutmeg
1\/4 tsp ground cloves
450g dried fruit (I usually go 150g each of raisins or currants, sultanas and candied peel)
25g butter

Glaze:
1 tbsp sugar
2 tbsp milk

A ring, a small coin, a thimble, a dried bean and a stick (I cut a toothpick in half, and cut off the point.) Boil the metal items in water for 5-10 mins to sterilise them. Wrap everything in waxed paper.

Warm the milk gently (a minute in the microwave.) Mix 1 tbsp sugar, 100 ml milk and the yeast together, and leave in a warm spot for 10 mins or so to turn foamy. (This is the barm, which was originally the yeasty foam that formed on top of fermenting beer or cider.)

Meanwhile, sift the flour and spices together. Rub in the butter, and stir in the remaining sugar.

Beat the egg, and add it and the remaining milk to the yeast mixture. Pour onto the flour, and knead until smooth, adding extra flour as needed. Form into a flat disk. Put the dried fruit in a line down the centre of the disk, fold both sides over, and knead again to distribute the fruit. Cover and leave to double in size (about two hours in a warm kitchen.)

Knock back the dough, and divide into two pieces. Form each into an oval, and place in a loaf tin. Add the ring etc. to one of them. (I mark the locations of the ring and coin with a toothpick, for easy distribution to kids.) Leave to rise for 30 mins.

Heat the oven to 180C\/350F, and bake side by side on the middle shelf for an hour. Rotate at the 45 min mark for even browning.

When cooked, dissolve the extra sugar in the water. Brush over the loaves to glaze them, and return to the oven for a couple of minutes. Cool on a rack.

Being a yeast bread, this lasts reasonably well. It's excellent toasted and buttered.<\/a>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/86861.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:91131","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/91131.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=91131"}}],"title":"Mum's tea brack","published":"2013-12-18T02:08:19Z","updated":"2013-12-18T02:08:34Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"Made my Christmas cake<\/a> on Labor Day, but this is a much lighter fruit cake that my mother makes. Hence the Imperial measurements! Very little work, but start the night before. A brack is a fruit bread - the name comes from the Irish \"breac\", meaning speckled.

1 lb mixed dried fruit (usually 4 oz glace cherries, 12 oz raisins or currants if I can find them)
8 oz brown sugar
1 cup hot black tea
1 egg, beaten
1 tbsp mixed spice (cinnamon, ginger, a pinch of cloves)
1 lb self-raising flour

Mix the fruit, tea and sugar together in a large mixing bowl, and leave to soak overnight. Grease and line two loaf tins, and preheat the oven to 170C\/325F. Sift the flour and spices together. Stir the egg into the fruit, then mix in the flour. Divide between the loaf tins, than bake for 75-90 mins. Cool in the tin. Serve sliced and buttered, with (of course) a nice cup of tea.

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/86638.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:90704","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/90704.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=90704"}}],"title":"Coffee and walnut cupcakes","published":"2013-12-18T01:44:17Z","updated":"2013-12-18T01:44:17Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"Made these for N&D's birthday back in October. I've been meaning to save the recipe here since. *procrastinates*

Cupcakes:
150g softened butter
100g caster sugar
50g soft brown sugar
3 eggs
3 tsp instant coffee
2 tsp boiling water
150g self-raising flour
50g chopped walnuts

Preheat the oven to 180C\/350F. Dissolve the coffee in the boiling water, sift the flour and put cases in a 12-hole muffing pan

Cream the butter and sugar together. Add the eggs one at a time, beating well after each one.(If the mixture starts to look curdled, add a tablespoon of flour before the next one.) Add the coffee. Fold in the flour, and then the walnuts. Fill the cases, and bake for about 15 mins.

Icing:
100g softened butter
150g icing sugar
2 tsp instant coffee, dissolved in 1 tsp boiling water
12 walnut halves

Cream the butter, then sift the sugar onto it. Beat well, then add the coffee. Beat until smooth and even-coloured.

When the cupcakes are fully cooled, cover with the icing and top with a walnut half.

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/86408.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:90466","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/90466.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=90466"}}],"title":"Chai ice pops","published":"2013-12-18T01:23:03Z","updated":"2013-12-18T01:23:03Z","category":[{"@attributes":{"term":"kids cooking"}},{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"750 ml water
8 black teabags
1 can condensed milk
1\/2 tsp vanilla essence
1\/2 tsp ground cinnamon
1\/4 tsp ground cloves

Boil the water, and pour over the teabags in a large jug. Steep for 15 mins then remove the teabags. Add the condensed milk and spices, and chill overnight. Pour into popsicle moulds and freeze 6-8 hours. The popsicles will have a fairly crystalline texture.

I'd like to try this as ice cream, starting with a rich custard made from cream and egg yolks instead of the condensed milk. The extra fat would help get a smoother texture, but I'd need an icecream maker, or to stir it regularly to break up the crystals as they form.

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/86130.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:90169","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/90169.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=90169"}}],"title":"Seamus Heaney","published":"2013-08-30T22:26:03Z","updated":"2013-08-30T22:26:03Z","category":{"@attributes":{"term":"poems"}},"content":"I love his use of water and trees, alders and bogs in particular. So farewell, Mr Heaney, God rest you.


Song
<\/strong>
A rowan like a lipsticked girl.
Between the by-road and the main road
Alder trees at a wet and dripping distance
Stand off among the rushes.

There are the mud-flowers of dialect
And the immortelles of perfect pitch
And that moment when the bird sings very close
To the music of what happens.<\/blockquote><\/div>

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/85885.html<\/a>. Please comment there using OpenID<\/a>.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:90089","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/90089.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=90089"}}],"title":"Rock buns","published":"2013-06-16T17:38:44Z","updated":"2013-06-16T17:38:44Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"breakfast"}}],"content":"2 cups plain flour
2 tsp baking powder
100g butter
1 tsp cinnamon
3 tbsp sugar
1 cup raisins
125 ml milk
1 egg

Preheat the oven to 425F\/200C.

Sieve the flour and baking powder together. Rub in the butter. Stir in the cinnamon, raisins and 2 tbsp sugar.

Beat the eggs and milk together. Stir into the dry ingredients to form a soft dough. adding more milk if necessary.

Drop heaped tablespoons of mixture onto a greased baking tray, about 5cm apart. Sprinkle with the remaining sugar.

Bake for 20 mins. Eat while warm!

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/85676.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:89660","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/89660.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=89660"}}],"title":"Brussells sprouts salad","published":"2013-06-16T17:31:51Z","updated":"2013-06-16T17:31:51Z","category":[{"@attributes":{"term":"dinner"}},{"@attributes":{"term":"vegetarian"}},{"@attributes":{"term":"recipes"}}],"content":"1 cup slivered almonds
300g sprouts
1 can canellini beans, rinsed and drained
1\/2 cup dried cranberries
1\/2 cup shredded parmesan
1\/3 cup olive oil
1\/4 cup lemon juice
1 tsp fresh thyme, minced

Toast the almonds, and leave to cool.Remove the outer leaves and stem from the sprouts. Rinse and dry, then slice thinly. Combine in a bowl with the almonds, beans, cranberries and cheese. Whisk the oil, lemon juice and thyme together, and toss with the salad.

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/85293.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:89374","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/89374.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=89374"}}],"title":"National Poetry Month","published":"2013-04-26T01:29:18Z","updated":"2013-04-26T01:31:20Z","category":{"@attributes":{"term":"poems for april"}},"content":"
Anzac Park
<\/strong>
All parks have their monument. Its a stake in the heart
that tethers them or wards off subdivision.
In Itchy Park, the obelisk I’d almost forgotten
listed the names of the First World War. They were Our Part
but we picked the black lettering of their initials out
from the marble. The names followed much the same pattern
as our roll call at school, though some had been lost or forgotten.
We weren’t the first, it took others before us to start.

But there was a time when dad got us all up out of bed
to join the Anzac Service at Itchy Park.
Flags and uniforms, and in the half dark
a bugle sharp as a penknife gouging the dead
out of their silence and flinging them into the dawn.
The bugle wept. Itchy Park offered the names up, every one.

Thomas W. Shapcott<\/a><\/blockquote>
\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/85189.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:89211","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/89211.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=89211"}}],"title":"National Poetry Month","published":"2013-04-10T20:13:18Z","updated":"2013-04-10T20:13:18Z","category":{"@attributes":{"term":"poems for april"}},"content":"
Night Air<\/strong>

(for Dermot)

I love your walking in on me each night,
Not the usual wisp and tatter of the
Undressed ghost but resolute and bright
In your own clothes, outstretched hands saying

It is I. But come and see, outside this room
The salvias still bloom, the window breathes
Warm air through rattan slats, in the French door
Shines the bronze haze of the chrysanthemums.

Strange, you are not reflected there. Needing
No space, you are in me. Come, sit down,
Your glass is filled. I thought my heart tomb dark
But love is rogue and it is I who call you

Sheila O'Hagan<\/a><\/blockquote>

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/84872.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:88973","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/88973.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=88973"}}],"title":"National Poetry Month","published":"2013-04-06T01:08:09Z","updated":"2013-04-06T01:08:09Z","category":{"@attributes":{"term":"poems for april"}},"content":"
Colors passing through us<\/strong>
Marge Piercy<\/a><\/span>

Purple as tulips in May, mauve
into lush velvet, purple
as the stain blackberries leave
on the lips, on the hands,
the purple of ripe grapes
sunlit and warm as flesh.

Every day I will give you a color,
like a new flower in a bud vase
on your desk. Every day
I will paint you, as women
color each other with henna
on hands and on feet.

Red as henna, as cinnamon,
as coals after the fire is banked,
the cardinal in the feeder,
the roses tumbling on the arbor
their weight bending the wood
the red of the syrup I make from petals.

Orange as the perfumed fruit
hanging their globes on the glossy tree,
orange as pumpkins in the field,
orange as butterflyweed and the monarchs
who come to eat it, orange as my
cat running lithe through the high grass.

Yellow as a goat’s wise and wicked eyes,
yellow as a hill of daffodils,
yellow as dandelions by the highway,
yellow as butter and egg yolks,
yellow as a school bus stopping you,
yellow as a slicker in a downpour.

Here is my bouquet, here is a sing
song of all the things you make
me think of, here is oblique
praise for the height and depth
of you and the width too.
Here is my box of new crayons at your feet.

Green as mint jelly, green
as a frog on a lily pad twanging,
the green of cos lettuce upright
about to bolt into opulent towers,
green as Grand Chartreuse in a clear
glass, green as wine bottles.

Blue as cornflowers, delphiniums,
bachelors’ buttons. Blue as Roquefort,
blue as Saga. Blue as still water.
Blue as the eyes of a Siamese cat.
Blue as shadows on new snow, as a spring
azure sipping from a puddle on the blacktop.

Cobalt as the midnight sky
when day has gone without a trace
and we lie in each other’s arms
eyes shut and fingers open
and all the colors of the world
pass through our bodies like strings of fire.
<\/blockquote>

This entry was originally posted at http:\/\/gurrier.dreamwidth.org\/84644.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:88630","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/88630.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=88630"}}],"title":"National Poetry Month","published":"2013-04-02T22:10:53Z","updated":"2013-04-26T01:32:18Z","category":{"@attributes":{"term":"poems for april"}},"content":"(The first non-school poem I remember enjoying. Well, apart from Eleanor Farjeon.)

Drive She Said<\/strong><\/span>
I hit the deck like a ton of lard
when the back of my neck hit something hard
A yard of lead or a judo chop
drive she said, I’ll tell you when to stop

Up my sleeve she stuck me with a spike
said you can leave whenever I like

Give me bread
Take me round the shops
drive she said, I’ll tell you when to stop

There was eloquence
style and poise
and pure malevolence
in her voice
Move it man
chop-chop
Drive she said
I’ll tell you when to stop

She wore leatherette jeans
airwear shoes
I've never yet seen such a rare hair-do
A natty dread
with a borstal crop
Drive she said
I'll tell you when to stop

A morbid silence fills the air
threats of violence always there
Streets ahead
now take me round the block
drive she said
I’ll tell you when to stop

What she cried
I never heard
as doors slide
and voices blurred
The lights were red
stuck on stop
drive she said
I’ll tell you when to stop

There was eloquence
style and poise
and pure malevolence
in her voice
Move it man
chop-chop
Drive she said
I’ll tell you when to stop
John Cooper Clarke<\/a><\/blockquote>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/84289.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:88248","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/88248.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=88248"}}],"title":"More Brussels Sprouts","published":"2013-01-26T23:22:35Z","updated":"2013-01-26T23:24:25Z","category":[{"@attributes":{"term":"dinner"}},{"@attributes":{"term":"vegetarian"}},{"@attributes":{"term":"recipes"}}],"content":"From the Irish Times<\/a>. 

450g Brussels sprouts
50g butter
2 tsp rapeseed or sunflower oil
1 tbsp black mustard seeds
2 tsp cumin seeds, whole
2 cloves garlic, finely chopped
1 tsp sea salt
2 tbsp dry white wine<\/p>

Firstly, chop each sprout in half then lay the flat side down on your chopping board and slice each half lengthwise as finely as you can.<\/p>

Once you’ve done all the sprouts, gently run your fingers through the ribbons to create a little pile of shavings.<\/p>

Melt the butter and oil in a large frying pan or casserole on a medium heat. When it starts to foam, add the mustard and cumin seeds and gently fry for 30 seconds. Then add the garlic and give it a quick stir. Add the sprouts and salt, stir and cook for two minutes. Add the wine, turn the heat to high, cook for another minute then take the pan off the heat and serve in a heated dish.<\/p>\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/84197.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:88015","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/88015.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=88015"}}],"title":"Rocky Road Bar","published":"2012-12-09T02:27:16Z","updated":"2012-12-16T19:41:50Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"A variation on this<\/a>, this was N&D and G1's birthday cake this year. G2 has just requested it for hers next month!

125g butter
300g dark chocolate chips
3 tbsp golden syrup
75g rich tea biscuits
75g digestive biscuits
75g mini marshmallows
75g red glace cherries, rinsed and roughly chopped
75g salted peanuts
0.5 cup shredded coconut 

Line a 20 cm x 20 cm tin with cling film.

Gently microwave the butter, chocolate and syrup in a large bowl, 20 second bursts or so.  Stir after zapping, until melted and well-combined.

Put the biscuits in a plastic bag, and bash with a rolling pin, until you have a mixture of crumbs and chunks. Mix with the marshmallows, cherries and peanuts.

Add the combined dry ingredients to the chocolate. Stir until everything is covered with chocolate. Pour into the lined tin, and press as flat as you can. Cover with another layer of cling film, and place another  20 cm x 20 cm tin on top. Weigh down with cans of fruit or what ever you have to hand. Refrigerate until set.
\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/83836.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:87746","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/87746.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=87746"}}],"title":"Savita Halappanavar and abortion in Ireland","published":"2012-11-17T20:56:28Z","updated":"2012-11-17T20:56:28Z","category":[{"@attributes":{"term":"ireland"}},{"@attributes":{"term":"abortion"}}],"content":"A topic I've ranted about before. I'm so angry and disgusted that it's taken me a week to be coherent.

This happened in my home town, about a 5 minute walk from where I grew up. I heard about it on Monday morning, and while I wish I could say it was a surprise, in truth it's a tragedy that's been 30 years in the making. Abortion rights in Ireland have a long and bitter history.<\/span>

 <\/div>
I am absolutely certain that with a different doctor, or in a different hospital (although this hospital is not a church-owned one), Savita could have had an abortion as soon as she asked for one. 

Strictly speaking, abortion is legal in Ireland when a woman's life is at risk, but there are no legal processes in place to determine when that is. Abortions certainly take place, but there's a policy of official ignorance. The Medical Council which governs doctors issues guidelines<\/a> which explicitly state that when there is little chance of the baby surviving, "it may be necessary to terminate the pregnancy to protect the life of the mother." <\/div>
 <\/div>
This story has dominated Irish news this week. There have been protest marches, candlelit vigils, and three different inquiries set up. The Irish Times<\/a> has good coverage of both this tragedy and the background to it. Various court cases mean the government was in the process of clarifying things, but I've no doubt it would have been yet another evasion of the issue. That's no longer an option. <\/div>
 <\/div>
I'm sure situations like this have arisen in Ireland before, possibly leading to an abortion or possibly leading to the mother's death. Either way, there would have been a lot of social pressure on an Irish family to keep quiet. The difference this time is that Praveen Halappanavar is willing to stand up and not let his wife's suffering and death happen in silence. <\/div>
 <\/div>
And in detail:<\/div>
 <\/div>
In 1983, an unpopular government introduced an amendment to the Constitution<\/a> that stated: "The State acknowledges the right to life of the unborn and, with due regard to the equal right to life of the mother, guarantees in its laws to respect, and, as far as practicable, by its laws to defend and vindicate that right.” They introduced it partly to curry support with religious voters, even though abortion was already illegal in Ireland.<\/div>
 <\/div>
I was 14 at the time, just starting to pay attention to politics, and it was all the country talked about for months. <\/div>
 <\/div>
In 1992, there was a court case aimed at preventing a child rape victim travelling to the UK<\/a> for an abortion. The Supreme Court ruled that a woman is entitled to an abortion in Ireland if there is "a real and substantial risk" to her life (including by suicide) but not if the risk is to her health alone. After that, another two constitutional referendums were passed that stated explicitly that no-one could be prevented from travelling to another country for an abortion<\/a>, and that information on abortion services in other countries was legal<\/a> in Ireland. A proposed amendment<\/a> that sought to ban a threat of suicide as grounds for abortion was defeated. <\/div>
 <\/div>
Between 1998 and 2000, there were various hearing and discussions at a parliamentary level aimed at "clarifying" the situation. That resulted in yet another referendum<\/a> in 2002, which would again have prevented abortions in the case of a risk of suicide and brought in supporting legislation clarifying when an abortion was necessary for the woman's life. This amendment was also defeated.<\/div>
 <\/div>
In 2010, a case was brought to the European Court of Human Rights<\/a>, arguing that the right to privacy in the European Convention on Human Rights would allow abortion in Ireland, as Roe vs. Wade here in the US. The ECHR ruled that wasn't so, but that Ireland does breach the Convention by not having clear guidelines in place for when abortion is legal. <\/div>
 <\/div>
The current coalition government was elected 18 months ago, with the main party opposing legalising abortion. However, the government did set up a group to examine what needed to be done to satisfy the ECHR's ruling. That group was due to report back at the end of October - it did so this week, but the report has yet to be published. Leaks<\/a> suggest it recommends that rather than going through parliament, the Minister for Health should draw up regulations about when abortion is necessary, and set up a panel of experts to rule on any application for an abortion.<\/div>
The only just option is abortion on demand, funded by the public health care system - i.e., free like all other maternity services. Arriving at that will take at least one constitutional amendment. Otherwise, we'll be here again.

\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/83685.html<\/a>. Please comment there using OpenID.<\/span>"},{"id":"urn:lj:livejournal.com:atom1:gurrier:87296","link":[{"@attributes":{"rel":"alternate","type":"text\/html","href":"https:\/\/gurrier.livejournal.com\/87296.html"}},{"@attributes":{"rel":"self","type":"text\/xml","href":"https:\/\/gurrier.livejournal.com\/data\/atom\/?itemid=87296"}}],"title":"Summer fruit & cornmeal pudding","published":"2012-10-10T02:25:56Z","updated":"2012-10-10T02:25:56Z","category":[{"@attributes":{"term":"recipes"}},{"@attributes":{"term":"sweet things"}}],"content":"Based on a recipe<\/a> from \"[personal<\/a>cofax7<\/b><\/a><\/span> . Modified because (i) I wanted something more pudding-y and (ii) I didn't have any sour cream. And, possibly most relevant, I am incapable of following a recipe without modifying something<\/em>.

2 cups soft fruit (I used a combination of fresh plums and peaches and frozen berries)

0.25 cup plain yoghurt
025 cup cream

0.75 cup flour
0.75 cup cornmeal
1.5 tsp baking powder
pinch tsp salt

6 oz softened butter (1.5 sticks)
1 cup sugar
4 eggs (at room temperature)
1\/2 tsp vanilla

Preheat the oven to 350F\/175C. Butter a 2.5l baking dish, and spread the fruit over the bottom.

Beat the yoghurt and cream together. Heat briefly (30 sec in a microwave) and allow to stand and thicken. 

Whisk the dry ingredients together.

Cream the butter and sugar together. Add the vanilla, and then the eggs one at a time. Add a spoon of the flour mix after egg, to help prevent curdling. Fold in the cream mixture. Pour the batter over the fruit, and bake for 50-60 mins. You may need to cover the dish with foil for the last few minutes cooking.

Good with custard!

\n\nThis entry was originally posted at http:\/\/gurrier.dreamwidth.org\/83357.html<\/a>. Please comment there using OpenID.<\/span>"}]}