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| gaberlunzie |
Posted on: 28-Nov-2013, 07:24 AM |
Replies: 4
Views: 1,022
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A very Happy Thanksgiving to all my American friends! I hope that you are all able to spend this day with family and friends, good food, fun and laughter.    |
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Forum: General Discussion · Post Preview: #309670 |
| gaberlunzie |
Posted on: 03-Nov-2013, 07:05 PM |
Replies: 225
Views: 53,981
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These are my mountains - Alex Beaton |
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Forum: Fun N Games · Post Preview: #309591 |
| gaberlunzie |
Posted on: 02-Nov-2013, 05:24 PM |
Replies: 1
Views: 1,321
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It's such a beautiful place. you are lucky to call it your own!  |
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Forum: General Discussion · Post Preview: #309583 |
| gaberlunzie |
Posted on: 02-Nov-2013, 05:22 PM |
Replies: 13
Views: 6,876
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| QUOTE (AShruleEgan @ 01-Nov-2013, 05:09 PM) | [SIZE=7]Has been a long time Gabby (Miss P). I think I was the 530 something person to sign up. Not sure if you can still see that number when you sign up.
Met a lot of good folks here and some of us actually get together occasionally. Raven, Irish Stepper, MaggieMahone, Annabelle, Eamon, Valpal, Dreamer1 etc. but now we call each other by our real names. Irish Stepper came down to NC for 5 days and stayed at the mountain house. We hadn't seen her since our trip to Ireland in 2007.
Unfortunately, we have lost a few of those early folks. We aren't getting any younger.
Gabby, some day we will meet you in the middle and visit Scotland together. |
Now look who the cat dragged in!   True, Mike, I sure hope to meet you in person some not so far day ... if not for a trip, maybe you can combine an Ireland or Scotland trip with a visit here. You know, you are both always welcome here and Limburg is a beautiful place to explore ... hey, one can always wish for something, eh?  Yes, we already lost some of the early folks but they will always be remembered fondly. ♥ |
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Forum: General Discussion · Post Preview: #309582 |
| gaberlunzie |
Posted on: 03-Oct-2013, 12:21 PM |
Replies: 8
Views: 1,801
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Congratulations Keltic and many many happy returns!
Have a great time in Boston |
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Forum: General Discussion · Post Preview: #309348 |
| gaberlunzie |
Posted on: 14-Sep-2013, 06:21 AM |
Replies: 17
Views: 3,244
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Thank you for all your well wishes! It's been 7 weeks now since our wee bundle of joy arrived. I added a few pics to my photo gallery so you can have a look at granny's apple of her eye ♥ |
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Forum: General Discussion · Post Preview: #309253 |
| gaberlunzie |
Posted on: 01-Sep-2013, 02:27 AM |
Replies: 13
Views: 6,876
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I just noticed that today I'm a member here for 10 years now.
It's been years full of ups and downs - such is life. I have seen many folks come and go, made friends and a few long time friends also - and always enjoyed the great music.
Time to say a big thank you to you, Paul for offering us this place to meet and greet, to talk, to share and to enjoy. I appreciate all the countless hours you spend working on Celtic Radio; thank you for that and please keep up the brilliant job.
Here's to you and yours and all who love this place!
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Forum: General Discussion · Post Preview: #309195 |
| gaberlunzie |
Posted on: 31-Aug-2013, 04:45 AM |
Replies: 2
Views: 1,330
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I feel pretty much the same, Shadows. I have also be absent for a while as for posting but I have popped in every now and again though for reading through the threads. Back then we used to comment on recipes, make suggestions for variations etc. Times have changed, people have come and left ...
I still keep posting recipes but sometimes. I'm also sitting here asking myself if it still makes sense but then again I do not want to see all this go dead at all.
It would be great to have more feedback, maybe there are a few out there who still have interest to share their experience and love in and for cooking?
Just my thoughts while I'm walking down memory lane. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309191 |
| gaberlunzie |
Posted on: 29-Aug-2013, 02:40 PM |
Replies: 5
Views: 2,422
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CHICKEN WITH PLUM SAUCE
INGREDIENCES:
4 chicken breasts.
Salt and freshly-ground black pepper.
1 tablespoon of olive oil.
1 tablespoon of onion, chopped.
1 can of red plums.
Small amount of stock or water.
1 tablespoon of lemon juice.
½ lemon rind, zested.
¼ teaspoon of ground allspice.
Pinch of parsley, to garnish.
DIRECTIONS:
Trim the chicken breasts and season them with the salt and black pepper.
Heat the olive oil in a pan and fry the chicken until browned all over. Transfer to a casserole.
Add the chopped onions to the olive oil in the pan and fry gently until soft; then drain off any excess oil from the pan.
Drain the plums and make up the juices to 1 ¼ cups of with stock or water. Add to the pan and bring to a boil. Add the lemon rind, juice and allspice to the sauce.
Adjust seasoning and pour over the chicken.
Arrange the plums over and around the chicken.
Cover the casserole and cook in a 350°F (180°C) oven for 50 minutes. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309183 |
| gaberlunzie |
Posted on: 29-Aug-2013, 11:32 AM |
Replies: 5
Views: 2,422
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It's the right time of the year again - plums are ripe and ready to be harvested! This is a quick and easy recipe for a delicious
PLUM CAKE
IMGREDIENTS
1/2 cup butter at room temperature
1 cup granulated sugar plus 1 tablespoon for topping
2 large eggs
1 cup flour
1 tsp. baking powder
1 1/4 lbs. plums, quartered
1 tablespoon lemon or lime juice
pinch of cinnamon
METHOD:
Cream together butter and 1 cup sugar until well blended; beat in eggs, then flour and baking powder. Beat to mix well; turn into buttered 9-inch springform pan.
Place plum quarters on top of batter, close together in circles starting at the outside, in a flower or petal pattern. Sprinkle with lemon juice.
Mix remaining sugar with cinnamon; sprinkle over top.
Bake in center of 350F oven for 1 hour or until cake tester in center comes out clean and top is golden brown.
Serve warm or cold with whipped cream or vanilla ice cream. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309182 |
| gaberlunzie |
Posted on: 29-Aug-2013, 11:13 AM |
Replies: 65
Views: 10,822
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I don't go for religion, I go for belief and spirituality. Religions sets limit whereas belief is a very idividual thing and freedom. |
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Forum: Philosophy & Science · Post Preview: #309181 |
| gaberlunzie |
Posted on: 27-Aug-2013, 03:30 AM |
Replies: 34
Views: 5,513
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For those with a sweet tooth:
GERMAN MARBLE CAKE (MARMORKUCHEN)
Ingredients:
1 cup butter
1 1/2 cups white sugar
4 eggs
1 cup milk
1 teaspoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum
Preparation:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.
When the cake has cooled, dust with powder sugar.
Makes about 12 to 14 servings. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309173 |
| gaberlunzie |
Posted on: 27-Aug-2013, 03:15 AM |
Replies: 34
Views: 5,513
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Soon we will have fall again, the time for hearty meals. So here we go:
GRILLHAXE (GRILLED EISBEIN, PORK SHANKS)
Ingredients:
1 cup olive oil
2 tablespoons dried marjoram
2 tablespoons dried basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon vegetable bouillon powder
6 pounds pork shanks
Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.
Makes at least 8 servings.
Goes very well along with mashed potatos and Sauerkraut.
Have a look under the "Sauerkraut" thread for yummy ways to make Sauerkraut. |
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Forum: From Your Kitchen to My Plate · Post Preview: #309172 |
| gaberlunzie |
Posted on: 10-Aug-2013, 09:34 AM |
Replies: 225
Views: 53,981
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Fields of Athenry - The Dubliners |
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Forum: Fun N Games · Post Preview: #309113 |
| gaberlunzie |
Posted on: 09-Aug-2013, 06:12 AM |
Replies: 10
Views: 1,170
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Welcome TartanFox, glad you found your way to Celtic Radio, make yourself a home and have fun! |
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Forum: Introductions · Post Preview: #309088 |
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