Christmas In A Nutshell

By Denise Dube

Hornpipe Volume 10 Issue 5-November/December 2008

Yes, there really are 12 days of Christmas, but for Irish chefs and cooks it really boils down to three: Christmas Eve, Christmas and St. Stephen’s Day.  Although visitors and family must be fed the night before, and the day after, that fabulous Christmas dinner is the real focus. Friends and family come home to eat that lovingly prepared holiday feast.  Leftovers are saved for St. Stephen’s Day.

Everything served on Christmas Eve is “easy,” Chef Paul Flynn said in an interview from his Dungarvan restaurant, The Tannery. Effortless food is usually served, Flynn said. Salmon is popular along with cheese and crackers.  “Everyone wants guests, but they want to relax,” Flynn explained of Christmas Eve. “They are thinking about the next day.”

That Christmas Day meal is far more elaborate and time consuming.  A traditional Irish Christmas dinner is similar to Thanksgiving in America and includes roast turkey, stuffing, gravy, potatoes and boiled vegetables. Love them or hate them, brussel sprouts will most certainly adorn every Irish table—whether in Ireland or America.  Traditionally, the Irish serve a side of ham with the turkey. For dessert a whiskey-soaked Christmas pudding rounds out the meal.

Flynn, also a noted cookbook author, explained those three special days.  On Christmas Eve people tend to visit friends and relatives. “The pubs are really busy until 8 p.m. and then everyone goes home to visit, drink and eat.”

Last month Flynn held a Christmas cooking seminar at the Park Hotel in Kenmare. Flynn and his wife, Maire, own The Tannery Restaurant, an adjacent a 14-room Bed and Breakfast and a cookery school–all overlooking Dungarvan’s  waterfront.  Paul’s seminar focused on tradition with a flavorful twist.

Never a turkey fan, Flynn said he would not deprive his guests of the traditional bird. “It is proper and all that,” he said. But, he said, he would add quail or duck.

Flynn would liven up the turkey with a chorizo, raisin and almond stuffing and turn those boiled potatoes into a gratin. He’d make a few other changes and turn the Christmas meal into a memorable feast.

Why not do the same at your house this year? Those in Ireland are already expanding their culinary repertoire, so why not do it here?  Everyone knows how to roast a turkey and boil a few sprouts. So, take that traditional dinner, add a few other ingredients and modernize the meal into something spectacular. The only drawback might occur on St. Stephen’s Day when, according to tradition, leftovers are the order of the day.

Your non-traditional Irish Christmas dinner may be such a hit you won’t have much to offer.

Duck in Sweet and Sour Sauce

with Chorizo and Raisin Stuffing

(Purists may use a small turkey)

Serves 8

2 ounces butter

a little sunflower oil

2 large onions, thinly sliced

pinch ground cloves

a little flour

4-5 lb oven-ready ducks or a turkey small enough

to fit into a Dutch oven

14 ounces chicken stock

2 tablespoons sugar

2 tablespoons red wine vinegar

Chorizo and Raisin Stuffing:

One handful raisins

One handful almonds

8 ounces of butter

1 onion, finely chopped

splash olive oil

10 ounces of chorizo, finely diced

4 tablespoons chopped fresh flat-leaf parsley

1 orange rind, finely grated

1 pound fresh white breadcrumbs

salt and freshly ground black pepper

1. To make the stuffing, soak the raisins in a bowl of boiling water for 20 minutes, then drain.

2. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so that they color evenly.

3. Melt the butter in a pan and gently sauté the onion for 3-4 minutes, until softened but not colored. Tip into a large bowl.

4. Heat the olive oil in a frying pan and sauté the chorizo for 2 minutes until the color starts to bleed. Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and breadcrumbs. Season to taste and mix until well combined. Use to stuff the ducks and secure with cocktail sticks.

5. Heat a heavy-based large pan or oval casserole dish with a lid, big enough to take both ducks (or one small turkey) and use it to melt the butter and sunflower oil. Add the onions and cook for 10 minutes until completely softened and melted

6. Stir in the cloves.

7. Place the flour on a flat plate. Season each duck and then roll it in the flour. Add both ducks to the pan and quickly brown all over, being careful not to let the onions stick to the bottom of the pan and burn.

8. When the ducks are well browned pour over the heated stock, then cover the pan and cook gently for 2-3 hours, turning the ducks over from time to time so that they cook evenly.

9. When they are completely tender, remove them from the pan and keep them warm in a low preheated oven.

10. Pour off as much fat as possible from the sauce. In a separate small pan, heat the sugar with two tablespoons of water, until the sugar has dissolved, then increase the heat and boil fast, without stirring, until a caramel color.

11. Stir into the sauce with the vinegar and season to taste. Continue to simmer for a few minutes until the sauce is thickened with a syrup-like consistency.

Red Cabbage with Apples and Cranberries

1 lb of red cabbage, shredded

4 ounces of cranberries

12 ounces of chopped cooking apples

1 tablespoon red wine vinegar

4 ounces water

2 tablespoons of brown sugar

1. Put the shredded red cabbage at the bottom of a heavy based saucepan

2. Add the cranberries and then the apple.

3. Pour the vinegar and water over the mixture then add the sugar.

4. Cover with greaseproof paper, and then put a tightly fitting lid on top.

5. Cook over a very gently heat, do not stir.

6. Check after 40 minutes, once the apple is cooked, take off the heat and stir.

This will last up to a week in the fridge or you can freeze it if you like.

Brussel sprouts with apple juice (optional)
Serves 8

1 ½ pounds Brussels sprouts, trimmed

2 ounces butter

10 ounces carbonated apple drink or apple cider

(Cidona is,an apple drink in Ireland and can be reproduced by mixing  apple juice and soda water.)

salt and freshly ground black pepper

1. Place sprouts in a pan of boiling water and bring to a boil. Reduce heat and simmer for 5 minutes or until tender.

2. Drain and quickly refresh under cold running water.

3. Place in a bowl and cover with plastic wrap until needed. (This can be done up to 24 hours in advance.)

4. Melt the butter in a saucepan. Once foaming, add the Brussels sprouts and sauté on medium heat, turning every now and again until the sprouts start to brown. Pour in apple drink, increase the heat and simmer until the liquid has absorbed into the sprouts.

5. Season to taste and pour into a warm bowl to serve.

Christmas Cake

This is a recipe that has been in the Flynn family for years.

9 ounces raisins

9 ounces sultanas

12 ounces currants

6 ounces mixed peel

3 ounces prunes, chopped

3 ounces dates, chopped

3 ounces cherries

½ apple, grated

1 ounce dark chocolate grated

3 ounce almonds, chopped

3 ounce ground almonds

½ tsp ground nutmeg

¼ tsp of mixed spice

grated rind of ½ a lemon

9 ounces butter

9 ounces brown sugar

6 eggs

1 glass of brandy

11 ounces flour

¼ tsp bread soda mixed with 1 tsp of sour or butter milk

1. Soak the fruit in a good glass of brandy overnight.

2. Line a 9 inch round or square tin with parchment paper and lightly butter.

3. The next day mix in the grated chocolate, spice, nuts and lemon rind into your soaked fruit.

4. Cream the butter and sugar.

5. Break in an egg and beat the mixture until it thickens, mix in a little flour, and continue in this way until all the eggs and flour have been added.

6. Stir in the prepared fruit and lastly add the bread soda dissolved in the buttermilk and mix thoroughly.

7. Bake in a pre-heated oven at 300°C for the first 20 minutes and at 250°C for the next 3 hours.  Check after three hours to see if the cake is baked.  I do this by inserting a metal skewer.  If the cake is cooked the skewer will come out clean, if this is not the case bake for a further 30 minutes or until you are satisfied that the cake is baked.

8. Allow the cake to cool in the tin for 30 minutes. Turn onto a wire rack to cool fully.

9. The following day wrap the cake in greaseproof paper and store for 2-3 weeks.

Pilates: Finding the strength within.

Hornpipe Volume 10 Issue 5

By Karen Sanzo, M.S., P.T.

 

A body in balance knows when to stabilize and how to move. 

Taking time to learn, practice, and understand movement fundamentals can

expedite your Pilates learning curve in addition to enhancing your current exercise practice.

 

 

 

 

 

 

 

 

 

The ability to recognize, during exercise, what is moving and what isn’t is key to increasing overall strength and flexibility.  (Note:  as with any exercises program, if you feel overly strained or develop new pains, stop the exercise and consult with your health care provider before continuing.)

 

Lie flat your back, with bent knees, and relax everything to start.  There is a very natural small curve behind your neck and lowest back.  This neutral alignment is a soft feeling where you are neither pressing or tucking.  Inhale, and as you exhale, relax your chest and shoulders and begin to sink your belly as you “gently” pull your belly button upwards as if to take your belly up towards your heart.  If you feel your back press down to the floor, then you are actually using your back to work your belly.  Your back shouldn’t feel overly arched OR overly tucked under.  The weight you feel is more over your buttocks, then into your low back.  Practice this a few times until you begin to feel that you can activate your belly without moving your spine.  Likewise the ribs should neither feel flared out, or pushed down. This ability to keep your pelvis and spine stable will carry you forward as we progress the exercises.

 

Perform the same exercise in standing and see if you can keep the lift throughout your spine without leaning back.  Deep belly remains engaged to help lengthen upwards.

 Leaning too far back can stress the spine, neck, and shoulders. Stable spine and pelvis as the legs and arms work independently.  What’s important here is that the spine doesn’t arch forward or collapse back to the mat during these movements.  The movements may look easy, but working from the center requires concentration and control.

From the starting position on your back, inhale and as you exhale, control the deep belly as you raise your right leg.  Just imagine your hip is a little hinge and is moving your leg up and down without any movement of your spine or pelvis or buttocks.  Do these 8-10 times on each leg, and by the last few you will feel like your leg weighs a lot.  Again, it’s so important that you don’t collapse into the low back for a “false sense” of stability or conversely, raise your chest to the ceiling.

 To challenge yourself, straighten the right leg and then proceed to raise and lower the straight leg 8-10 times without moving anything else.  If your hamstrings are tight, you will need to bend your knee just a bit.  At this point, you have merely lengthened your lever arm.  Put a weight on your leg and it becomes even harder.  What’s interesting here, is that oftentimes people add weights before their spine understands true stability and they can actually strain their backs.

 To further challenge the core, it’s time to think about lifting both legs off the floor.  The ideal way to do this is by lifting one leg and then the other.  Lifting both legs at the same time is very advanced.  Hold your legs in this position, (90 degrees at the hip and knees) for about 3 breath cycles, or until you loose your form.  Form will always be top priority when compared to number of repetitions or number of seconds holding a position.  You will notice, with practice, that you can improve.

 Now, for the arms.  Inhale, and as you exhale, move your arms over your head, only as far as your upper spine doesn’t pop up to the ceiling.  Maintain the deep abdominal awarness without tensing the lower back.  Maintain original spinal position.

 With both arms and both legs off the floor, the core becomes even more challenged.  Hold this position for 3-5 breath cycles.  Everything stays still.  Then this particular exercise becomes more challenging to the core as we think about moving the arms and legs away from the center. First, alternating the arms and legs, then, simultaneous movement of the arms and legs away from center.

 The same exercise in standing requires abdominal support in addition to leg strength.  Note that the body is neither leaning back or collapsing into the low back. Isolate upper trunk flexion from collapsing into the low back.  In the olden days, we used to call this a crunch.  I like to refer to it as a curl or a partial roll up.  It will progress into a full roll up.  Again, it’s the stability of the pelvis and lack of movement in the low back that makes this exercise successful.

 From the original staring position, place your hands behind your head and actually support your head into your hands so you aren’t tempted to overwork the front of the neck.  Inhale, and as you exhale, relax your chest away from your chin and curl your upper body up and over your ribs. 

 Glance towards your pelvis and notice if your pelvis tucked under or if your belly bulged. 

 

Drop your bottom down, if it came up and you will feel the upper portion of your abdominals right where they connect to your ribs.   The movement will probably be a little smaller than you are used to, but it will be more beneficial to your spine in the long run.(Resist the urge to simply jut your chin up to the ceiling)  The neck has to gently flex as if to look towards your thighs.  You need to support your head in this position, initially, instead of “pulling” it forward.  Sometimes it’s the neck that is just weak and needs to be supported in order to feel the benefit of the exercise throughout the core.  People often quit this particular exercise because it bothers their neck.  If this is the case, simply support the head with your hand.  In fact, just curling the neck in order to lift the head is a good exercise.

CD Review

Hornpipe Volume 10 Issue 5

An Nollaig-an Irish Christmas

Compass Records

The Grand Dame of Irish fiddlers, Eileen Ivers, cast her spell on us once again with her 2007 release of cherished Christmas tunes.

Irish-American born, the daughter of Irish immigrants, Eileen Ivers grew up in the culturally diverse neighborhood of the Bronx, New York. She has been a sensation since her first performance at 8. Since then she has been as sought after as the London Symphony Orchestra; the National Symphony at The Kennedy Center; the Boston Pops; the musical stars of Riverdance; The Chieftains; Hall and Oates: Afrocelts: Patti Smith, Paula Cole: Al Di Meola: and Steve Gadd, the founding member of Cherish the Ladies.

It is a rare that one is witness to the talent and spectacular artistry of an individual, one who influences, explores and reaches new frontiers with the Celtic fiddle. Yet, Ivers, is firmly rooted in tradition with her CD, “An Nollaig-an Irish Christmas.”

“So much about Christmas involves the traditions surrounding the celebration of the glorious birth of Christ.” Ivers writes in the CD’s introduction. This is a rich mix of old traditions and with each song of the CD she fondly recalls her family gatherings. Her rendition of The Wexford Carol, and Hark the Herald Angels Sing infuses a joyful 6/8 and new playful interpretations.

This is a beautiful compliment to any Christmas collection.

Evergreen

Alison Brown Quartet with Joe Craven

Compass Records

Alison and the band dropped into Compass Studios last fall to record their favorite tunes from the Winter’s Eve Holiday Program. The result is Evergreen.

Just released, this 11-track collection includes fun and imaginative reworkings of holiday classics with that distinctive ABQ sound. Fiddler andmandolinist, Joe Craven, is the special guest throughout. The University School of Nashville Middle School Chorale joins the band on two tracks.

This unique recording is perfect for the acoustic music fan on your holiday shopping list. There are a number of musical influences at work here, including: bluegrass, jazz, and Celtic music; but when taken as a whole, isn’t any one of those specific genres.

This is a Christmas coffee-table CD to play when guests arrive for that Christmas afternoon coffee and a fabulous addition to your Christmas collection.

A Boston Globe reviewer noted that Alison “… has taught her banjo to sing, whether humming winkingly behind themelody or delivering it with a breathy humanness that is as technically awesome as it is melodically seductive.”

Brendan Francis Behan

Hornpipe Volume 10 Issue 5

By Ray Cavanaugh

This edition features Brendan Francis Behan, born in Dublin in 1923. His family included some colorful characters. One of his uncles wrote the Irish National Anthem and his grandmother aided IRA fugitives and even served three years on an explosives charge. At age 13, Behan walked out of school for the last time and joined his dad as a housepainter. Not content to just make ends meet, the ambitious lad eventually sought IRA explosives training and, shortly after his sixteenth birthday, set off to Liverpool with a backpack full of dynamite.

However, Behan’s bombing debut backfired. He was arrested, taken to a precinct house, stomped into oblivion, dragged to a cell, then led to court where, black-eyed and limping, he testified to his “unyielding determination to regain every inch of Ireland’s national territory.” The audacious youth was then hauled away to Borstal Detention Center for a three-year stint, aptly chronicled in The Borstal Boy – a memoir masquerading as an outrageous novel – so amusing it makes one wish one had spent adolescence in a reformatory.

Though it proved great for Behan’s writing, captivity did absolutely nothing to make him a lawful citizen and, after enjoying his newfound freedom, the Borstal alum survived a nasty gunfight with two detectives in the middle of Dublin’s Glasnevin Cemetery (where, ironically, he now rests). By then a repeat attempted-murderer, he received a grim fourteen-year sentence to notorious Mountjoy Prison. Once acclimated with the dismal venue, however, he made the most of his time by learning Irish from another inmate and entering into correspondence with writer Sean O’Faolain. Even more fortunate for Behan, his lengthy sentence was abruptly commuted after four years as part of a Christmas amnesty.

Having already picked up the pen while incarcerated, the quick-witted ex-con found that he was a far better writer than bomber. He published several prose pieces in reputable journals and also spent some time in Paris with the likes of Albert Camus and Samuel Beckett. Such genteel company influenced the young Behan, as the rebel spirit acquired some discipline. Upon his return to Dublin, he found steady employment writing for The Irish Times. He also penned a play, The Quare Fellow, in which a prisoner is condemned to a fate at the end of a rope. This foreboding drama eventually catapulted Behan into international stardom. With his growing literary achievements and outlandish personality, the Irishman became a legendary figure.

Self-described as a “drinker with a writing problem,” Behan’s inveterate consumption of booze resulted in some memorable public moments, such as his immediate expulsion from Francisco Franco’s Spain when, upon arrival, the jovially intoxicated writer announced to media that he had come for the very-much-alive dictator’s “funeral.” Another Behan classic came while giving a lecture at Montreal’s McGill University, where the quasi-staggering Irishman caught sight of a British monarch picture and launched into obscenity-laced vitriol.

Having long ago lost a kidney during a precinct stomping, Behan’s barhopping antics only worsened his battered body. In what would be his last bout with liquor, the forty-41-year-old was taken to nearby Meath Hospital. On the brink of eternity, the avowed disreputable soul made peace with this world by blessing several nuns at his bedside (in his usual irreverent style) by expressing his hope that their “sons all be bishops.” 

Bob the Feis Mom

Hornpipe Volume 10 Issue 5

By Zebadiah Beauregard

So there’s Bob again, day before the Feis, manly tool grasped firmly in his hand, hanging out with the boys and building stages for the big event.

His heart suddenly begins to quiver and he clutches his chest in terror. “This is it!” he stutters, a visible panic setting in. “This is how it all ends boys, this is… this is… is… uh, my cell phone vibrating?”

“Yes dear? Yes, unh hunh, yes, aw so sorry to hear that! Of course I will! Ok, Monday, maybe Tuesday? Fine! I’ll take care of everything here.”

“Who was that?” his friend Brian asks as Bob puts the phone away.

“Oh, that was Marcie. She’s been called out of town on a family emergency, nothing serious, she’ll be back Tuesday.”

“Who’s taking Bridget to the Feis?”

“Bridget?”

“Your daughter, are you taking her to the Feis?”

Bob’s heart suddenly begins to quiver and he clutches his chest in terror, a visible panic setting in…

Meanwhile, back at the homestead:

“Hey Fiona, it’s Marcie, listen I need a big favor. I’m going up to my folk’s house like we talked about to watch over things for a few days while mom is in the hospital.”

“No, nothing serious, but I was wondering if you can keep an eye on Bridget at the Feis. I mean, God I love that man, but you know how Bob is…”

“Thanks Fiona, I knew I could count on you.”

We join Bob again, now surrounded by stage wranglers:

“Looks like this Feis suddenly got a little more entertaining folks,” Brian announced to the gathering stage crew, “Bob’s gonna be a Feis Mom!”

“Just like Driscoll!” another chimed in.

“Druh… Driscoll?” Bob asked.

“Couple three years back,” Brian rejoined, “Before your time, same situation though. Wife got called out of town the weekend of the Feis, Driscoll had to pitch in. Don’t worry, you’ll do fine! Just lace her ghillies tight, remind her to do a bloomer check, and bring plenty of duct tape!”

“Duct tape? What’s the duct tape for?”

“Duct tape is the chicken soup of an Irish dancer’s soul Bob!”

“You don’t know either.”

“No, but I’m not the Feis mom then.”

On the same stage eighteen hours later, an even larger crowd gathers:

“Ok, folks! Come on! Move back a bit and give the girl some air!” the Emergency Medical Technician gestured with his arms as he forced the swarm of onlookers away.

“My feet! I can’t feel my feet!” Bridget whimpered somewhere from the middle of the throng.

“Well there’s the problem, her shoes are laced too tight!”

“Ghillies,” Bob meekly responded.

“Say again?”

“I think they’re called ghillies.”

“Ghillies, dance shoes, whatever, we’re gonna have to cut them off at the ankle. Frank! Get the Jaws of Life!

“NOOOOOOO!” Bridget moaned in terror.

“Just kidding sweetheart. Frank! Hand me the bandage scissors there.”

“Haven’t we seen that knot before? Couple of years back?” Frank mused as he passed the scissors.

“We have indeed! It’s called a Double-Driscoll.”

Bob slowly tried to edge back into the anonymity of the crowd only to be confronted by Fiona threading her way through the flock of onlookers.

“Laced her ghillies a little tight hmmm, Bob?”

“Well I uh, Brian, uh I mean Marcie always said,” Bob began to sputter.

“No harm done. Now then, how’d you do in the slip jig, Bridget?” Marcie asked in a comforting manner, a new pair of laces in her hand.

“Great! I had good arch and point!”

“No doubt with that lacing technique! How’s the wig feel?

“It feels tight, but I don’t know, different kind of.”

“Like it’s upside down? Come here child let’s get it twisted back around straight, maybe the judge didn’t notice.”

“Now that I think of it, Marcie did say the tag went on the back,” Bob recollected in a brief moment of lucidity as Fiona put the finishing touches on Bridget’s poof.

“There you go then, now off both of you, she still has four more dances. And Bob…”

“Yes Fiona?”

“Hand over the duct tape.”

“But…”

“No buts Bob. Duct tape in the wrong hands is, well… you’ll just have to let your imagination roam on that one…”

A short while later, a duct-tape-free Bob had gradually recovered from his initial embarrassment and was watching with no small amount of pride as Bridget “pointed her toe” to begin her next competition.

“Maybe this Feis mom stuff wasn’t so bad after all,” he contemplated.

Two days after, Bob sat quietly at the kitchen table as Marcie plopped down her suitcase in the living room.

“So how did everything go at the Feis?”

Without looking up from his paper Bob replied, “Fine, just fine! Why, what have you heard?”

“Are these her results?” Marcie said picking up Bridget’s marks sheet from the counter.

“Wow! Second place in slip jig! That’s quite an improvement!”

“And a second in treble jig and hornpipe too!” Bob added with obvious pleasure.

“Hmmm… What’s this one slip jig comment, ‘Wig LOL’?”

“I uh, well… BRIDGET! Come on up here, Mom’s home!”

Arthur Guinness Signs A Lease

Hornpipe Volume 10 Issue 5

Edward O’Donnell 

Two hundred-forty-nine years ago, on New Year’s Eve, 1759, Arthur Guinness signed a long-term land lease for 24 acres at St. James Gate in Dublin.  He planned to move his fledgling brewing operation there.  It was a risky move on his part, for Dublin already had more than sixty breweries at the time and his brewery sat on parcel of land was old and run down.  But 34-year old Guinness judged it an excellent place of business – well situated in Dublin, a city with easy access to the water supply so vital for his various brews.  He was so confident of his future success, he brokered a rather unusual deal for the property: a 9,000-year lease at £45 per annum.    

Arthur Guinness, born in 1725, was the son of a prosperous land agent in County Kildare.  At 31, he took a £100 bequest and established his first brewery in 1756 in Leixlip.  Three years later, seeking bigger opportunities and more customers, Guinness moved the operation to Dublin.  He faced a major challenge in upgrading his dilapidated brewery, not to mention the intense competition of fellow brewers.  But he proved a skilled master brewer of ale and beer (stout was yet to come) and the company prospered. 

In the 1790s Guinness began producing what became its trademark product, a rich dark porter that came to be known as stout.  Originally, developed in London, it derived its unique color and flavor from roasted barley.   Interestingly, Guinness called his brew “Black Protestant Porter,” a name that reflected his opposition to the United Irishmen, led by Wolfe Tone (In the nineteenth century the Guinness family mellowed a bit and became supporters of Catholic emancipation).  This porter was so popular, especially in the larger English market, that in 1799 it became the only Guinness product brewed.  

The name “stout” evolved around the 1820s.  Seeking to distinguish its product from its many rivals, the company renamed his product “Guinness extra stout porter.”  Its devoted drinkers shortened it simply to,  “Guinness stout,” and finally just “stout.”  The drinking public loved it by any name, and by 1838 Guinness was Ireland’s largest brewer. 

The company grew substantially after 1855, under the direction of Benjamin Lee Guinness, the third member of the family to head the company.  Prior to taking over the firm he’d been elected in 1851 as Lord Mayor of Dublin and later served in Parliament. He increased production, sales, and exports to Europe and the United States so dramatically, that by the early 1880s Guinness produced more than 100 million barrels of stout per year.  In 1886 the brewery, now led by Edward Guinness, became a publicly held company, with total shares valued at more than £100 million. 

The company continued to prosper into the 20^th century.  By 1914, Guinness was the largest brewer of beer in the world.  Production rose to three million barrels per year by the 1920s.  Its famous ad campaign – Guinness is Good for You” began in 1929 and ran in many variations for decades.

In recent years Murphy’s Irish Stout emerged as a rival to Guinness, first in Ireland and eventually in Europe and the United States.  Murphy’s, of course, was no upstart operation.  The original brewery opened in Cork in 1856.  Like Guinness, it offered a hearty stout, but with a distinct flavor.  The company also benefited from rising nationalist sentiment as a result of the Troubles.  Simply put, Murphy’s came to be identified with the Republic of Ireland while Guinness, especially for those who knew the company’s history, seemed more and more identified with the 18^th century Protestant Ascendancy. 

Competition between the brewers grew intense in the 1980s and 1990s.  In 1996, Murphy’s executives were ecstatic when a photograph of President Clinton, holding a glass bearing the Murphy’s moniker, appeared in papers around the world. 

Ironically, even as Guinness began to lose its grip on Ireland, it began to win over the world.  The trademark Guinness stout is now brewed in 35 countries. To main a link to the famed brew’s roots, the company requires that every batch made overseas must contain a flavored extract brewed at the original St. James’s Gate.  And the world is buying – every day consumers around the world down some 10 million pints of Guinness. 

Now there’s an aspect of the diaspora worth celebrating.  Happy New Year! 

Hornpipe’s Christmas Gift Guide

Hornpipe Volume 10 Issue 5

The next-generation MacBook

The new MacBook has something for everyone. Less than an inch thin and 4.5 pounds, it fits your backpack (and your mobile lifestyle). It offers great integrated graphics performance for playing 3D games or creating photo books in iPhoto and making movies in iMovie. And it has all the MacBook features you want .

Born ready. Unlike other computers that require you to spend hours configuring devices, a Mac connects to your digital camera, wireless device, or external drive and just works. Really.

Instantly wireless. Networks automatically appear, and you can get on the Internet with a few clicks— at an astonishing speed.

A conversation piece. Lots of computers come with built-in cameras these days. But only a Mac comes with iChat software that lets you have four-way video chats, Always up to date. A Mac regularly checks for updates and automatically downloads them.

Safe for you and your kids. Designed with security in mind, Mac OS X isn’t plagued by constant attacks from viruses and malware. Notebooks starts at $1299.

 

Point and Shoot Digital Cameras

Since the launch of compact digital cameras the market has changed a lot in that time – the level of features offered even on inexpensive models has grown and the cost of all cameras, particularly DSLRs, has fallen drastically. More features are available on cheaper compacts, and much better image quality are available for only a little more money.

So the manufacturer has to play to its strengths – it needs to offer some of the best compact camera image quality, a good degree of user control and a body that is more convenient and pocketable than DSLRs can be.

 

Cannon PowerShot SD1100

Every Shade of Individuality…Hornpipe’s standard for capturing photos

Easy to use, Simple controls/menu, Nice features/settings, excellent image quality, Good Low-Light Performance, portable. PowerShot SD1100 IS Digital ELPH the ultimate image-maker. Five fashion-forward hues expressed in pure aluminum add a new burst of excitement to Canon’s Perpetual Curve design. Of course, a camera that brings out the best in you also delivers Canon’s most advanced technology features. Call it style with substance, for a new level of picture-taking pleasure.

Price $199.00

 

Sony T700 Cyber-Shot

New cameras have settled into small, sleek, compact pocket-reaching size (3 inchesx 3.7 inches)for that quick snap on the fly. Now the only thing that matters is a more powerful 4x optical zoom (35 to 140mm equivalent lens) and a higher-resolution 10-megapixel touch screen LCD. Ooo! they have that too. The Sony T700 boosts this to an even larger 3.5-inch display with a staggering 921,600 dots of resolution, triple that of its lower-priced sibling. The other main difference from the T77 is that the DSC-T700 has almost four gigabytes of available memory. Perfect pictures for the steady hand.

Check prices $371.00

 

For the Serious Photographer

Canon EOS 50D

The Canon 50D’s body is unchanged. It’s inside where you’ll find the upgrades. First is the new 15.1-megapixel APS-C CMOS sensor, up from the 40D’s 10-megapixel sensor. Canon offers a wider range of ISO settings than the company has ever offered, ranging from ISO 100 to 3,200, plus two higher settings: ISO 6,400 and 12,800.

Canon’s new DIGIC 4 processor moves the extra data at a faster pace at 6.3 frames per second while maintaining that 14-bit data for RAW images (this is a slight speed drop from the 40D’s 6.5 fps). Other software enhancements include a new vignetting correction, Automatic Lighting Optimizer with three levels, adjustable noise reduction, a Creative Auto mode, a lens micro adjustment function, and face detection autofocus in Live View mode.

Finally, the Canon EOS 50D has a much improved LCD screen that offers 920,000-dot resolution, making for a 640×480 screen.

Check prices $1236.00

 

Plugged in the World of Music

iPod touch

Movies, Photos, Games, Workout

iPod touch now includes built-in Nike + iPod support. Just slip the Nike + iPod Sensor (available separately) into your Nike+ shoe and start your run. The sensor communicates wirelessly with your iPod touch, tracking your time, distance, and calories burned. It even gives you voice feedback on your progress.

Tune your cardio workout.

This feature also works with new cardio equipment available in many fitness centers. Just look for Nike + iPod compatible treadmills, ellipticals, stair steppers, and stationary bikes.

Now starting at $229, iPod touch packs more features into a sleeker design. Longer battery life. Now you can keep on rocking (and watching and playing) even longer. Audio: 36 hours. Video: 6 hours.

 

SanDisk Sansa Fuze

Want anything but an Ipod?

Try the Fuze with a bigger screen, more capacity, and a memory. Fuze™ from SanDisk® is your portable music machine with 2GB, 4GB, or 8GB of storage. Watch your favorite video clips on the Sansa Fuze’s 1.9” color screen. Jam to FM radio with 40 preset stations, play with the built-in voice recorder, and share your photos wherever you go. Choose from five electric colors: blue, red, pink, black or silver. Incredible battery life in a 0.3” thin device—the Sansa Fuze marks the next wave of music & video players.

Prices start at $79.00

 

SanDisk Sansa® View MP3 Players

The new Sansa® View is a video MP3 player with a vast array of features and generous capacity, at an unbeatable price. Available in 8*, 16* and 32* gigabyte capacities, the sleek-looking Sansa View marries the finest MP3 player attributes with full-motion video support (typically found in larger portable media players (PMPs)), a larger screen, long battery life and generous capacity—all in a thin, easy-to-carry package. Prices start at $149.00

 

Outdoor Adventures—Your Link to the World

 

When emergencies or outdoor adventures take you off the grid, you need a device that can fill multiple needs. The Etón FR-500 is a compact unit that you can easily store in a safety kit or toss in your rucksack and take anywhere. It functions as an AM, FM, shortwave, and NOAA weather radio. Additionally, it also has a flashlight, an emergency beacon, and an emergency siren. Plus, you can use it to charge your cell phone or MP3 player. Battery and AC power are always options; however this little wonder can also be powered with the hand crank or solely by the solar panels, making it a very “green” device.

 

 

Touch Screen Devices and all things Cool

Mobile Phones: Phone, Internet, and more

Call them what you will iphones, smart phones or messaging device the new generation of phones redefines what you can do on a mobile phone. When researching electronic devices finding the gadget that serves your purpose is primary in the decision making process.

I traded in my daily planner for a PDA for years ago thinking I was on the cutting edge. Then I reluctantly added the cell phone bemoaning the fact that carrying around 2 pocket electronic pieces was as awkward as the planner. Dishing out $200-$500 for the manufacturers piece-meal of obvious upgrades every year was not in my budget. I am intelligent enough to know that carrying around a cell phone and a PDA is inefficient and I needed to lighten my load by picking up an all-in-one device. Whether you use it as an organizer, an e-mail device, a cell phone, or all of the above, getting a smartphone is a smart move.

 

Cell Phones cross the Line With Messaging Device

The icon of smart phones— iPhone 3G

3G gives you fast access to the Internet and email over your cellular network and 3G makes it easier to multitask.Surf the web while you’re on a call. Tap a number to make a call. Listen to voicemail in any order with Visual Voicemail. Enjoy music, videos, and more on the 3.5-inch color display and browse by album artwork with Cover Flow. Built-in GPS. GPS adds a new dimension to mobile phone mapping. Find your location, get directions, and track your progress along a route. Iphone is partnered with AT&T service. Prices start at $199.00

 

Nokia E71

The Symbian smartphone is stocked with features, including Wi-Fi, Bluetooth, GPS, and U.S. 3G support. Voice, messaging, digital cameras / digital player / FM radio / GPS receiver; and productivity tools are also strong.

The E71 is expensive, and the display is on the smaller side. The keyboard is a bit cramped as well. Professionals who need a powerful but sleek messaging-centric smartphone will be well-served by the Nokia E71.

Price: $355.00 – $469.99 (check prices)

 

 

Pantech Slate (C530)

AT&T claims the world’s thinnest phone/messaging device.

 

The Pantech Slate, at a depth of less than one centimeter, offers a sleek design with full QWERTY keypad and a bevy of other features. It’s your messaging mate, complete with full text, multimedia, email, and instant messaging, all on a 2.2” LCD screen.

Price $249- Free with phone service. 2 year agreement.

 

BlackBerry® Curve™ 8300 Series

The standard for PC compatability continues the war with Iphone and keeps the pace.

With email, phone, organizer, camera, video recorder, Internet access, supported mobile streaming and GPS capabilities at your fingertips*, you’ll have the flexibility and freedom to manage your busy life. The incredible multimedia player also lets you enjoy your music, videos and pictures – so you can have some fun along the way. Associated with Sprint Blackberry continues to be a business favorite.

After instant savings, mail in rebate and a 2-yr Agreement. $99.99

 

Palm Centro – red (Sprint)

The Palm Centro isn’t the innovative product we were looking for from the company, but with its slimmer size, ease of use, and affordable price tag, the Centro is a good option for those looking for their first smartphone.

Price: $49.99 (check prices)

 

New Wave of picture frames

Kodak EasyShare EX-1011 Digital Picture Frame

 

Built-in wireless connectivity enables you to tap into your home wireless network and stream images from your Windows PC or the Kodak EasyShare Gallery online photo-sharing service. Supports MP3 and video playback (with sound). Easy to set up and has a well-designed interface.

Price range: $144.99 – $189.99

 

AVtech Solutions VDPF-ED04

Digital Photo Frame Desk Clock with Thermometer – This battery operated portable photo frame is an ideal desk clock to be used at the home or office. Alarm clock function perfect travel. Display a single photo or display up to 63 photos as part of a photo slide show. Download images directly from a PC to the digital photo viewer using a USB connection. Price $69.00

 

 

Flip MinoHD™ –The World’s Smallest HD Camcorder

3 oz. camcorder puts the power to shoot and share stunning HD video in your pocket and records up to 60 minutes of HD. Plug the camcorder’s signature flip-out USB arm into any computer for easy drag-and-drop video organizing, editing and sharing on YouTube, MySpace, AOL Video or via email. Price: $229.99

 

 

 

Celtic Thunder

Hornpipe Volume 10 Issue 5

If one closed one’s eyes, the blended voices of Celtic Thunder could indeed paint a pleasant (if none too challenging) swirl of songs from out of the Irish mists…well, make that from out of the over-achieving fog machine at the 1st Mariner Arena in Baltimore where the latest import of formula Irish touring entertainment played to a sizeable and appreciative audience. Over the past two years, PBS broadcasts, DVDs and YouTube clips of Celtic Thunder have created ranks of adoring faithful, a mostly older generation audience base whose hunger for these kinds of commercial extravaganzas have sustained an industry that saturates the USA market with “Guinness-Lite” Celtic diversions of questionable paternity.

 

But to get back to that “closed eyes” statement. This is one show where the production concept: from hokey set to over-wrought lighting plot, from misguided projections to an inadequate follow-spot operator who may have been hitting the Guinness himself; upstaged the five singers whose unaffected voices should be the heart of Celtic Thunder. Make no mistake, the audition process these five men conquered to win a spot on the team was extensive (Was there a Simon O’Cowell or Paula McAbduhl judging this version of “Hibernian Idol”?). And the search was successful, for each singer in the group brings his own special personality and vocal style to the quintet. The lovely soaring rifts of versatile, operatic Paul Byrom make him a shoe-in should “Les Miserables” get a remount in his native Dublin. Folk singer Geroge Donaldson’s deep baritone provided a mature counterpart to bad boy Ryan Kelly and composer/guitarist Keith Harkin, whose audience flirtations outpaced his musical phrasing. But special shout-outs must be reserved for the show’s youngest member, teenager Damian McGinty from Derry, whose musical clarity and winning personality inspires hope that he will pursue a break-out solo career once this tour is finished.

 

In those moments when the singers were freed from the forced, mechanical stage movement and annoying video projections, the simple grace of the group’s musicality was able to reach the audience in the unadorned delivery of a capella numbers like “Steal Away” and the ubiquitous “Danny Boy.” For audiences who obviously come for Celtic entertainment, it is surprising that the show is so heavily programmed with non-Irish pop music – “Nights in White Satin, “ “Puppy Love” and “Desperado” to name a few - since the group’s strongest numbers were those songs heralding from across the pond. Composer/Musical Director Phil Coulter has given audiences very homogenous, sanitized versions of both traditional and pop numbers in this show, and whether one’s tastes are for authentic Irish music or pop oldies, the listener at a Celtic Thunder concert aches for the raw edges of emotion that have been filed smooth to give the production its glossy, commercial shape. For those familiar with the DVD, note that the touring production has trimmed the orchestra to four string players, unfortunately choreographed centerstage to bow their instruments like the dying waterfowls of Swan Lake.. However, the more grounded percussion element elicits strong audience response, although the director would be wise to steer away from the over-worked pagan drum with requisite pacing Druid monks as opening scenario – been there, done that.

Kasi Campbell is a Helen Hayes Award winning stage director with degrees in music and theatre, who is currently a professor teaching acting at Howard Community College in Columbia, MD.

Christmas In A Nutshell

By Denise Dube

Hornpipe Volume 10 Issue 5

Yes, there really are 12 days of Christmas, but for Irish chefs and cooks it really boils down to three: Christmas Eve, Christmas and St. Stephen’s Day. Although visitors and family must be fed the night before, and the day after, that fabulous Christmas dinner is the real focus. Friends and family come home to eat that lovingly prepared holiday feast. Leftovers are saved for St. Stephen’s Day.

 

Everything served on Christmas Eve is “easy,” Chef Paul Flynn said in an interview from his Dungarvan restaurant, The Tannery. Effortless food is usually served, Flynn said. Salmon is popular along with cheese and crackers. “Everyone wants guests, but they want to relax,” Flynn explained of Christmas Eve. “They are thinking about the next day.”

That Christmas Day meal is far more elaborate and time consuming. A traditional Irish Christmas dinner is similar to Thanksgiving in America and includes roast turkey, stuffing, gravy, potatoes and boiled vegetables. Love them or hate them, brussel sprouts will most certainly adorn every Irish table—whether in Ireland or America. Traditionally, the Irish serve a side of ham with the turkey. For dessert a whiskey-soaked Christmas pudding rounds out the meal.

Flynn, also a noted cookbook author, explained those three special days. On Christmas Eve people tend to visit friends and relatives. “The pubs are really busy until 8 p.m. and then everyone goes home to visit, drink and eat.”

Last month Flynn held a Christmas cooking seminar at the Park Hotel in Kenmare. Flynn and his wife, Maire, own The Tannery Restaurant, an adjacent a 14-room Bed and Breakfast and a cookery school–all overlooking Dungarvan’s waterfront. Paul’s seminar focused on tradition with a flavorful twist.

Never a turkey fan, Flynn said he would not deprive his guests of the traditional bird. “It is proper and all that,” he said. But, he said, he would add quail or duck.

Flynn would liven up the turkey with a chorizo, raisin and almond stuffing and turn those boiled potatoes into a gratin. He’d make a few other changes and turn the Christmas meal into a memorable feast.

Why not do the same at your house this year? Those in Ireland are already expanding their culinary repertoire, so why not do it here? Everyone knows how to roast a turkey and boil a few sprouts. So, take that traditional dinner, add a few other ingredients and modernize the meal into something spectacular. The only drawback might occur on St. Stephen’s Day when, according to tradition, leftovers are the order of the day.

Your non-traditional Irish Christmas dinner may be such a hit you won’t have much to offer.

 

 

 

Duck in Sweet and Sour Sauce

with Chorizo and Raisin Stuffing

(Purists may use a small turkey)

Serves 8

2 ounces butter

a little sunflower oil

2 large onions, thinly sliced

pinch ground cloves

a little flour

4-5 lb oven-ready ducks or a turkey small enough

to fit into a Dutch oven

14 ounces chicken stock

2 tablespoons sugar

2 tablespoons red wine vinegar

 

Chorizo and Raisin Stuffing:

One handful raisins

One handful almonds

8 ounces of butter

1 onion, finely chopped

splash olive oil

10 ounces of chorizo, finely diced

4 tablespoons chopped fresh flat-leaf parsley

1 orange rind, finely grated

1 pound fresh white breadcrumbs

salt and freshly ground black pepper

 

1. To make the stuffing, soak the raisins in a bowl of boiling water for 20 minutes, then drain.

2. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so that they color evenly.

3. Melt the butter in a pan and gently sauté the onion for 3-4 minutes, until softened but not colored. Tip into a large bowl.

4. Heat the olive oil in a frying pan and sauté the chorizo for 2 minutes until the color starts to bleed. Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and breadcrumbs. Season to taste and mix until well combined. Use to stuff the ducks and secure with cocktail sticks.

5. Heat a heavy-based large pan or oval casserole dish with a lid, big enough to take both ducks (or one small turkey) and use it to melt the butter and sunflower oil. Add the onions and cook for 10 minutes until completely softened and melted

6. Stir in the cloves.

7. Place the flour on a flat plate. Season each duck and then roll it in the flour. Add both ducks to the pan and quickly brown all over, being careful not to let the onions stick to the bottom of the pan and burn.

8. When the ducks are well browned pour over the heated stock, then cover the pan and cook gently for 2-3 hours, turning the ducks over from time to time so that they cook evenly.

9. When they are completely tender, remove them from the pan and keep them warm in a low preheated oven.

10. Pour off as much fat as possible from the sauce. In a separate small pan, heat the sugar with two tablespoons of water, until the sugar has dissolved, then increase the heat and boil fast, without stirring, until a caramel color.

11. Stir into the sauce with the vinegar and season to taste. Continue to simmer for a few minutes until the sauce is thickened with a syrup-like consistency.

 

 

Red Cabbage with Apples and Cranberries

1 lb of red cabbage, shredded

4 ounces of cranberries

12 ounces of chopped cooking apples

1 tablespoon red wine vinegar

4 ounces water

2 tablespoons of brown sugar

 

1. Put the shredded red cabbage at the bottom of a heavy based saucepan

2. Add the cranberries and then the apple.

3. Pour the vinegar and water over the mixture then add the sugar.

4. Cover with greaseproof paper, and then put a tightly fitting lid on top.

5. Cook over a very gently heat, do not stir.

6. Check after 40 minutes, once the apple is cooked, take off the heat and stir.

This will last up to a week in the fridge or you can freeze it if you like.

 

 

 

Brussel sprouts with apple juice (optional)
Serves 8

1 ½ pounds Brussels sprouts, trimmed

2 ounces butter

10 ounces carbonated apple drink or apple cider

(Cidona is,an apple drink in Ireland and can be reproduced by mixing apple juice and soda water.)

salt and freshly ground black pepper

 

1. Place sprouts in a pan of boiling water and bring to a boil. Reduce heat and simmer for 5 minutes or until tender.

2. Drain and quickly refresh under cold running water.

3. Place in a bowl and cover with plastic wrap until needed. (This can be done up to 24 hours in advance.)

4. Melt the butter in a saucepan. Once foaming, add the Brussels sprouts and sauté on medium heat, turning every now and again until the sprouts start to brown. Pour in apple drink, increase the heat and simmer until the liquid has absorbed into the sprouts.

5. Season to taste and pour into a warm bowl to serve.

 

 

Christmas Cake

This is a recipe that has been in the Flynn family for years.

9 ounces raisins

9 ounces sultanas

12 ounces currants

6 ounces mixed peel

3 ounces prunes, chopped

3 ounces dates, chopped

3 ounces cherries

½ apple, grated

1 ounce dark chocolate grated

3 ounce almonds, chopped

3 ounce ground almonds

½ tsp ground nutmeg

¼ tsp of mixed spice

grated rind of ½ a lemon

9 ounces butter

9 ounces brown sugar

6 eggs

1 glass of brandy

11 ounces flour

¼ tsp bread soda mixed with 1 tsp of sour or butter milk

 

 

1. Soak the fruit in a good glass of brandy overnight.

2. Line a 9 inch round or square tin with parchment paper and lightly butter.

3. The next day mix in the grated chocolate, spice, nuts and lemon rind into your soaked fruit.

4. Cream the butter and sugar.

5. Break in an egg and beat the mixture until it thickens, mix in a little flour, and continue in this way until all the eggs and flour have been added.

6. Stir in the prepared fruit and lastly add the bread soda dissolved in the buttermilk and mix thoroughly.

7. Bake in a pre-heated oven at 300°C for the first 20 minutes and at 250°C for the next 3 hours. Check after three hours to see if the cake is baked. I do this by inserting a metal skewer. If the cake is cooked the skewer will come out clean, if this is not the case bake for a further 30 minutes or until you are satisfied that the cake is baked.

8. Allow the cake to cool in the tin for 30 minutes. Turn onto a wire rack to cool fully.

9. The following day wrap the cake in greaseproof paper and store for 2-3 weeks.

 

 

 

 

 

Dance Performances credit your hard work

Does your Irish dance school give you the opportunity to perform in a dance troupe or company? Do you wish you could have the chance to “show your stuff”? Those who have had this good fortune know that amazing feeling of revealing what they can do, whether to a large audience or just to a curious friend. In this situation, dancers travel and present choreographed group dances in various venues dancing anything from a relaxed Irish pub gig to an elegant event at The Congressional Country Club or a significant stage show put on by the performance troupes of your dance school. Sounds perfect, doesn’t it? Can the euphoric feeling of these achievements be ruined? It depends on what you, as a performer, make of a not-so-great situation. We learn to make last minute changes, deal with adversity and end our day on an up-beat note with the help of friends and family. No matter how prepared you are, there is always the possibility that things can go wrong before, or during show.

Before the show, picture this….long drives with bad traffic, terrible weather such as ice or thunder storms or the stage is too small or has an inappropriately covered dance floor.

During the show performers must learn to make it through problems such as costume or prop malfunctions such as loose wigs, ripped tights, or missing or broken props. We are told to make the best of the situation and keep on dancing. Although these problems can seem traumatic, you should be able to look back on the day and laugh, not wonder “why do I do this?”

Let me give you an example of one of my most eventful gigs ever. One Saturday morning I woke up early to prepare for a scheduled gig. I was picked up by my friend, Lindsey and her family and after loading all the costume bags and props into the car we began our trip. What started out as an ordinary ride to any gig, turned into a drive full of worry that neither Lindsey nor I could have ever imagined. The day, to be set at a Celtic Festival, initially promised a large audience, but as we sat in horrible traffic watching dark clouds and a possible storm looming ahead of us, we began to question the number of people that would stay around to watch. An hour and a half later, after getting somewhat lost as the directions did not get us to the appropriate entrance of the festival, we pulled into a parking lot as mucky as the bogs of Ireland, fishtailing and spinning our tires. After the fiasco of freeing the car from the mud and parking in a grassier yet still muddy area, our simple dance props proved to be important paraphernalia. All I can say is “thank you” to our teacher and choreographer who one day decided to put together a dance referred to as “Thunder” which requires, of all things, large umbrellas. These props kept us somewhat dry as we walked to the designated meeting area. Once we reached our dressing tent we saw that it was set on the mud and leaked horribly. It was then that we were informed of our stage area being flooded. It sat under a leaky canvas cover and had been flooded by rain which blew sideways. In no time, the infamous Hornpipe writer, Z&B, headed over to a nearby ambulance in search of something that could be used to dry off the stage. He arrived back with cotton blankets and was soon on his hands and knees, along with other parents and festival personnel, drying the stage and ultimately saving us from serious injury. We went on the stage, and performed our first dance for very few people other than our own parents and siblings. The performance went by very well, dancing our ever famous a cappella piece to the real live roar of thunder and claps of lightning. Now we had only to get back to our car and get out of the parking lot!

What better way to end the gig day but to have some dancers and their families try to meet at a close by restaurant. There we relax, reflect on the ups and downs, learn how to improve things next time and, of course, laugh; knowing that as long as we are all there showing off our stuff, it was a good day.  HM

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