Gerry Mulvenna, singer-songwriter and freelance IT problem-solver
Recorded at Shay’s Studio, April 2005
Well, it’s farewell to Ireland
I’m leaving again.
When this May morning dawns
Another parting will begin
With a sense of hope across the land
For our daughters and our sons.
For the first time in my life
I feel the healing has begun.
I want to see you again.
Recorded at Shay’s Studio, April 2005
My brothers and sisters when they reached eighteen years
They caused my mammy to shed many tears.
Yes, my mammy cried when they had to decide
To go over the water.
Recorded at Shay’s Studio, April 2005
As I was a-walking
In the North of Belfast
I came to a-talking
With a girl from Belfast
Recorded at Shay’s Studio, April 2005
One Night, I was walking alone.
Thought I was talking alone.
So sure I was walking alone,
But I was wrong – oh love in the dark.
Recorded at Shay’s Studio, April 2005
Walking through the Meadows on a rainy day
I am a perfect stranger.
I see somebody coming my way.
He is a perfect stranger.
Recorded at Shay’s Studio, April 2005
Also recorded by Patsy Mack, c1995
A hundred years before I saw the light of morn,
In Edinburgh’s Cowgate James Connolly was born.
The streets of Little Ireland were his home for many years,
From the West Port to Saint Mary’s Street, you feel him very near.
Recorded at Shay’s Studio, April 2005
Hey! Don’t you feel that lovely evening sun?
It’s gonna burn all your troubles away.
So what if we didn’t do all that we wanted to get done,
Tomorrow, that’s another day.
Recorded at Shay’s Studio, April 2005
I have someone to thank
But I don’t know who.
The elbow of fate twisted nearly too late
Let me be with you.
This simple but very effective and recipe was adapted from a parenting magazine, where the use of meat sausages and real cheese was intended.
This was how I commemorated the Millenium – at midnight on 31 December 1999 a few of us were sat around a bonfire in a suburban Edinburgh garden getting tucked into some vegan trifle! The recipe makes 2 trifles or you can have one trifle and a fruit sponge pudding. Trifle purists will argue of course that you have to have whipped cream and hundreds and thousands on top, but spongey-jelly-fruit with vanilla dessert is good enough for me! The sponge recipe was adapted from Neal Barnard’s lowfat recipe for Fruit Cobbler.
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This recipe is adapted almost directly from the Engine Shed Recipe Book, a wonderful set of recipes probably only available in Edinburgh.
This recipe came from Sue Cook’s “What DO You Eat?”
This recipe came from Sue Cook’s “What DO You Eat?” It is nice, simple and uses maple syrup rather than sugar. It usually turns out lovely and light.
This recipe was adapted from the Vegan Carob Sponge in the Engine Shed Recipe Book and is the standard cake we use for family birthdays and any other time a lovely light sponge sandwich with “buttercream” icing and jam filling is required!
Wheaten Bread is popular in Ireland, (known as Wheaten Bread in the North and as Soda Bread in the South) and is traditionally made with buttermilk. It is a yeast-free bread and is therefore very quick to klonopin make.
Credit for this recipe goes to Nature’s Gate wholefood shop in Edinburgh, sadly now no longer in existence. This “Festive Roast” is so easy to make, turns out so well and has a very pleasant taste and texture that it has been the centrepiece of my Christmas day dinner for the last goodness knows how many years. (I say it is easy to make, but I suppose that is assuming you have access to a food processor to make the breadcrumbs, pulverise the cashew nuts and mix the tofu and stock together!)
This is another recipe for the sweet tooth and again it is inspired partly by the Engine Shed Recipe Book, though the initial credit must go to our friend Sheila Hyslop. Warning: the vegan adaptation is still somewhat experimental, so please attempt this recipe with a “trial and error” attitude, particularly when preparing the carob coating and olive oil. If you can’t get hold of carob that works well, substitute with vegan cooking chocolate, though we found that chocolate melts more in the hand when the balls get eaten.
Ingredients
Recorded at Shay’s Studio, April 2005
I was walking, early springtime, just before the dawn
Down where the Shannon meets the sea.
Birds of prey were on the shore,
I never saw so many before
Down where the Shannon meets the sea.