#The Lord Clifden

[barebones-hq]

Aparentemente, anos após a primeira queda de Lord Voldemort, o Profeta Diário ainda escreve matérias sobre Sturgis Podmore. Pertencente à Ordem da Fênix, o bruxo era nascido-trouxa e, quando em Hogwarts, pertenceu à casa de Rowena Ravenclaw.  Alguns criticavam sua mania de se meter em confusão , outros ressaltavam sua leveza.

Dessa história, você só conheceu boatos — até agora.

O que sabemos sobre: Nos livros, Sturgis Podmore é mencionado brevemente em "Harry Potter e a Ordem da Fênix". Ele é enviado em uma missão por Dumbledore para recuperar uma profecia do Departamento de Mistérios, mas é pego e preso pelo Ministério da Magia. Mais tarde, é revelado que ele estava sob a Maldição Imperius na época, o que significa que estava sendo controlado por um bruxo das trevas.

Principais pontos da personalidade: Na vizinhança onde nasceu e cresceu na pequena cidadezinha de Clifden, na Irlanda, o nome de Sturgis Podmore é sinônimo de problema, afinal de contas por onde ele passa sempre arranja confusão. Contudo, Podmore não pode ser definido como um desses garotos problemas que gostam de espalhar confusão e caos por onde passam, que se divertem com os problemas e desgraças alheias. Na verdade, Sturgis é dono de uma personalidade extremamente doce e amigável, o tipo de pessoa que não mede esforços para ajudar quem precisa. O seu problema é sua falta de destreza que lhe rende boas confusões, tanto é que em Hogwarts se tornou conhecido pelas enrascadas que se metia e pelas confusões e pelas detenções que colecionava.  Com uma mente extremamente sagaz, o rapaz vive sonhando alto e às vezes é necessário que as pessoas lhe deem um toque para que ele volte à realidade.

Curiosidades: Nascido-trouxa, Sturgis Podmore veio ao mundo de supetão, pegando todos de surpresa, em especial, sua mãe. Cordelia Podmore não passava de uma jovem de 19 anos ingênua que caiu na lábia de um homem mais velho e extremamente sedutor, que sumiu assim que foi informado a respeito da gravidez indesejada (não que o homem tivesse a intenção de se relacionar por muito tempo, mais cedo ou mais tarde ele iria deixar Cordelia). Então, desde que se entende por gente, Sturgis sempre cresceu com o apoio e presença de sua mãe, e sempre que perguntava a respeito de seu pai ela inventava uma história diferente. Embora tirasse boas notas na escola, Sturgis estava longe de ser um aluno exemplar. Muito pelo contrário. O jovem sempre estava envolvido em alguma confusão e muitos o consideravam como o terror dos professores visto que Podmore falava pelos cotovelos durante as aulas, e isso sem falar sobre as ideias extremamente mirabolantes (e igualmente catastrófica).  Constantemente Cordelia era chamada pela coordenadora da escola para conversar a respeito da conduta do filho. Aos boas notas de Sturgis não passavam de uma consequência de sua facilidade de aprendizagem, graças ao seu raciocínio lógico A única matéria pela qual o jovem demonstrava um interesse genuíno eram as aulas de música. O fato de ser um bruxo nunca tinha passado pela cabeça de Sturgis e muito menos pela cabeça de sua mãe. Com quase 11 anos de idade, Sturgis sonhava em se tornar um astro de rock famoso, e não em descobrir que era um bruxo. A notícia, assim como a carta de Hogwarts, pegou o rapaz de surpresa e ele até mesmo se questionou se aquilo não passava de algum tipo de pegadinha. Porém, com o passar dos anos, Sturgis conseguiu se adaptar bem a essa nova realidade, assim como o mundo mágico e os seus anos em Hogwarts. Sua banda favorita é fleetwood mac.

Bicho-papão: Tendo crescido em meio as lendas da mitologia celta, o bicho-papão de Sturgis é um Banshee, um ser maligno.

Espelho de ojesed: Desde que se entende por gente, Sturgis sempre teve uma ligação especial com a música. Então, o espelho de ojesed lhe reflete como um astro de rock famoso, visto que esse sempre foi o seu grande sonho.

Clubes e atividades extracurriculares: Clube de Duelos, Runas Antigas e Estudos Espectrais

[cleverhottubmiracle]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[norajworld]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[ellajme0]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[chilimili212]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[oliviajoyice21]

Fine Dining at Ashford Castle IrelandWhat to Expect?Before this winter is out, I would urge anyone looking for a top-quality food and wine experience to seriously consider a mini-break at Ashford Castle.Ashford Castle, purchased by the Tollman Family in 2013, has for the last five years, been completely dedicated to developing their fine dining experience at the George V Dining Room in the hotel. Red Carnation was founded in 1950 by Bea Tollman who built her global business of family owned and run four- and five-star hotels from a small hotel business in South Africa.  For the last decade the Red Carnation group have spent over €80 million refurbishing and renewing the entire Ashford estate.I spent a few days in Ashford as the guest of the restaurant team headed by Executive Head Chef Liam Finnegan and Head Sommelier Paul Fogerty.  Paul and I have known each other, since we studied WSET together.  A WSET Diploma graduate, Paul from Co Galway, originally worked in his family’s restaurant in Clifden. Since then, following a twenty-five-year career in the wine business, Paul has been one of the stalwarts behind the development of Ireland’s modern wine business.  His career path includes running a wine importing business as well as owing a popular wine bar/restaurant located in Fenian Street in Dublin 2. Five years ago, Paul joined the Ashford team as Head Sommelier and now oversees the development of a very impressive fine wine list.Executive Head Chef, Liam Finnegan, joined the Ashford team three years ago. Originally from Carlingford, in Co Louth, his career path included a decade working as Head Chef in the UK at The Castle Hotel in Taunton. Prior to that he worked for The George Hotel on the Isle of Wight, The Bath Priory and Gidleigh Park in Devon, where he cut his teeth with Michael Caine holder of two Michelin stars.  He started out in Co Monaghan, at the Nuremore Hotel in Carrickmacross, working with Ray McArdle.Liam and Paul have a wealth of experience behind them, but in person their dynamic is such that they are one of the funniest double acts I have met in a long time.  Not only was the food and wine spectacular, but the wit and knowledge, made for one of the best culinary evenings I have enjoyed in many many years!So, what can the foodie expect at Ashford?  For a start there is the George V Dining Room, built in 1905 to entertain the Prince of Wales (later George V) who was a guest of Lord Ardilaun. There is also Stanley’s a small informal “diner” named in honour of the late Stanley Tollman, husband of Beatrice, of which more anon.  The Connaught Room, where afternoon tea has been served since 1868 and for less formal dining the restaurant known as The Dungeon.Paul’s domain includes the Wine Cellar, a completely refurbished underground cellar, once a servant’s entrance, expertly restored to encompass three private tasting rooms.  Each tasting room has a capacity for 10 guests and offers private tailored tutored tastings for all skill levels from beginner to enthusiast.The Tollman family are also the owners of a very well-known South African wine estate Bouchard Finlayson.  Located in a small valley called Hemel-en-Aarde (Heaven and Earth), the winery was founded in 1989 by one of South Africa’s top wine producer Peter Finlayson. The estate is located in the Walker Bay Region near Hermanus. Nearly all the hotel properties in the Red Carnation group sell Bouchard Finlayson wines, including Ashford Castle, which means Ashford is the only 5-Star property in Ireland with its very own vineyard!At a private tasting with Paul in the Wine Cellar I tasted the Bouchard Finlayson Blanc de Mer, 2023 a blend of 70% Riesling 30% Viognier grown in the Walker Bay area. Lovely fresh wine, a good introduction to the range, lots of floral notes and lifting acidity. Then on to the Bouchard Finlayson Sans Barrique 2023, a young fresh Chardonnay made without wood influence.  It has lush tropical fruit flavours and a lovely mineral character.  Two Chardonnay’s followed, both with various levels of wood influence; Bouchard Finlayson Crocodile’s Lair 2023 is Chardonnay grown 750 metres above sea level in a vineyard located 80km from Hermanus, this is all about the purity of fruit.  They leave it on its lees before ageing in a blend of new (30%) and 2nd and third fill.  This was my favourite of the two oaked wines.  Relatively young, the structure was sublime, a lovely balance of tropical fruit and a sweetish finish. Bouchard Finlayson Missionvale 2022 though a year older, still has a long way to go.  This was tighter and leaner than the Crocodile Lair, mostly because it is aged in a blend of French oak and terra cotta amphorae.  The structure was there but it needs time.  Both Chardonnay’s are of outstanding quality and exemplify what South Africa can produce at premium level.Stanley’s DinerStanley’s diner, during the day is used for guests who would like to enjoy a light snack in a very informal setting.  The team of Liam and Paul, assisted by Sous Chef’s Matthew Davies and Paula Maria Botos, prepared a Chef’s Table private meal for us that was matched with a selection of fine wines from the wine list.The wine selection included Château de Fieuzal, White 2019, Róisín Curley, Bourgogne Aligoté 2022, Cline Vineyards Viognier 2023, Thierry Germain Roche Saumur Champigny 2022, Domaine Duclaux Chateauneuf du Pape 2018 and Orange Muscat, Essensia, California, 2018.Our starter was made from fresh produce grown in the Estate Kitchen Gardens, by head gardener Alex Lavarde.   The Estate Winter Salad was created by Matthew Davies, a Sous Chef, from Achill who studied in GMIT in Galway.  The dish consisted of Artichoke Puree, Celeriac cooked in butter, pickled Kohlrabi, with Coriander Seed and Loveage;Paul matched this with Château de Fieuzal, 2019 made from a blend of 75% Sauvignon Blanc, 25% Semillón, Fieuzal produce approximately 1,000 cases each year, they do not use malolactic fermentation and the fruit is aged in a mix of stainless steel and standard oak as well as Acasia wood barrels.  The Semillón adds a round finish to the wine. I love the slightly waxy finish and exotic fruit notes which was the ideal match with the salad.The Confit of Organic Trout with Sea Truffle was served with a wine produced by the best winemaker from the West of Ireland, Master of Wine Róisín Curley.  Aligote, Burgundy’s second white grape is known for its high levels of acidity.  In the hands of a good winemaker like Róisín, the balance was outstanding.  The trout was delicate and the slightly bitter flavour of the sea truffle complimented the oily weight of the fish and the acidity in the wine.Salt Baked Turnip, served with Walnut, Granny Smith Apple, and Black Truffle, which was outstanding and worked very well with beautifully aromatic Viognier from California’s Sonoma Valley, the lush tropical fruit flavours were the perfect foil for the Turnip which was also blended with Ricotta Cheese.  This dish was created by Paula Maria Botos, who is Spanish/Romanian and has been working with Liam as a Sous Chef.  Another unique creation from a very talented young Chef, cleverly matched with a perfect ripe lush Californian wine.The Roasted Thornhill Duck with Chicory and Figs with the Thierry Germain Roche Saumur Champigny 2022.  The key to the quality of the wines from the Saumur region is the Tuffeau/Limestone soil that the grapes are grown on.  The name Champigny comes from the Latin Campus Ignis meaning “fields of fire,” a reference to the climatic enclave found here. Rainfall is low and the average vineyard temperatures are higher than in the other villages. This wine had wonderful floral aromas, peony roses came to mind, it has tons of fruit and was very enjoyable example of what a good Cabernet Franc is. The duck was rare and Paul’s choice of an elegant mineral lighter style red, was a good one.Liam used a Sous-vide to cook his Herb Crusted Venison, which was served with Celeriac, Radicchio and Beetroot.  The meat melted in the mouth Paul picked Domaine Duclaux Châteauneuf-du-Pape 2018, the wine was concentrated, complex and spicy.  It was a match made in heaven.Our Dark Chocolate Mousse, with the Orange Muscat, Essensia, California, 2018 was a classic!The Chef’s table option is not usually available, so we were very privileged to be invited to it. I asked Liam about the “M” word, too early he replied, but it is apparently obvious they are heading in that direction!!For more information or to book:  https://ashfordcastle.com/Bouchard Findlayson wines are distributed in Ireland by Tindal Wine Merchants http://www.tindalwine.comFor any questions/feedback regarding the above mentioned products/brands, please do contact us anytime by clicking here Source link

[random-racehorses]

Random Real Thoroughbred: TOPAZE

TOPAZE is a chesnut mare born in Great Britain in 1871. By LORD CLIFDEN out of GRACIOSA. Link to their pedigreequery page: https://www.pedigreequery.com/topaze13

[collectivebham-blog]

Tonight! 

Continuing our Summer of Parties...

Summer sounds, eclectic beats, laid back head nodders, all-sorts to soundtrack your Friday night! Back this week @TheLordClifden beer garden - Guest @IanLight9 Res @SteveTea 5pm - late / FREE in

[urbanartbar]

The festive season is in full swing & as the nights draw in with colder interludes of brrrrrrrrrr, we crank up the classics that fit the bill perfectly of taste & warmth. Our pub classics (including these locally produced Lashfords Faggots) are served everyday from 12pm - 9pm (Sun to Weds) & 12pm - 10pm (Thurs - Sat). We'll also have some fine, seasonal specials on the boards too so make sure you have a peek or ask the staff for any recommendations. #JQ #JQfood #Jewelleryquarter #thelordclifden #lordclifden #pub #pubfood #foodpic #foodphoto #foodshot #lashfords #faggots #pubclassics #winterfood #winter #brum #birmingham (via Instagram http://ift.tt/2ABd7D5)

[gracie-bird]

KELLY CLAN DINNER AT ASHFORD CASTLE (JUNE 16, 1961).

Princess Grace spent the day touring Connemara with Lord Killanin visiting the The Quiet Man filming locations and received green tweed in Clifden from Millars shop. That night she entertained 15 of her second cousin's in Ashford Castle that she met in Westport the day before. 

Joining the Royal family for dinner in Ashford Castle were, Mr and Mrs Cummins from Kilmeena, Miss Maura Casey from Castlebar Street & Newport, Anthony, Vincent, Evelyn and Ann Kelly from Cogaula, Mr and Mrs Pat Quinn and their son Willie from Inishcuttle Island (where the Rainier's had tea on Saturday the 17th of June), Mr and Mrs Josie Gill from Carrowholly, Michael B. Kelly and children Mary and James from Ballintleva.

Back row left to right starting with the Lady wearing the White hat is Joan Gill, Una Boylan, Jack Kelly, Mrs Halloran, Patrick Kelly, Sean Boylan, Dick Gill, Josie Gill, Seamus Hawkshaw, Jim Kelly, Nora Quinn, Pat Quinn, Willie Quinn, Paddy Quinn.

Second Row left to right starting with the lady on the extreme left is Tony Kelly's Mother, Tony Kelly (who presented the Connemara Marble coffer to Princess Grace), Mary Kelly, Vincent Kelly, Nora Gill, Mary B. Kelly holding her baby Agnes Weafer, Jim Lavelle, P.J. Kelly, Mrs Casey, Kathleen Kelly, Michael B. Kelly, Mr Casey, Mrs Cummins, Margaret Kelly, Jimmy Cummins, Maura Casey.

Third Row left to right starting with the lady wearing the white dress is Rose Kelly, Anna Hawkshaw, Prince Rainier, Michael Kelly, Princess Grace with Henry & Gerry Kelly on her lap.The six children kneeling down at the very front left to right are Pauline McNulty, Denis Hawkshaw, Delia Hawkshaw, Evelyn Kelly, Bernard & Patrick Kelly.

They are holding a red book of Monaco stamps given to them as a gift from Grace. Zoom in and you can see them all holding the book of stamps.

PRINCESS GRACE’S IRISH ANCESTORS:

Grace Kelly's father: John Brendan "Jack" KELLY (1889-1960).

Grace's paternal grandparents: 1)John Henry KELLY (1848-1917) & 2) Mary Anne COSTELLO (1852-1926).

Grace's great-grandparents: 1) Bernard KELLY (1804-1889) & Honora Margaret MCLAUGHLIN (1821-1884) / 2) Walter COSTELLO (1828..1832-1910) & Anne BURKE (1830..1833-1882).

Source: https://gw.geneanet.org/tdowling?lang=en&n=kelly&oc=0&p=grace+patricia

[today-in-wwi]

First Trans-Atlantic Flight

The crash landing site in County Galway.  An extensively rebuilt version of the plane is now on permanent exhibit at the Science Museum, London.

June 15 1919, Clifden, County Galway--The German Gotha raids on London had led to demands for a British response.  However, the first British long-range bombers had only just been completed by the end of the war--the Handley-Page V/1500 (which would later be used to bomb Kabul instead) and the Vickers Vimy.  The end of the war led to a search for peacetime applications of these aircraft, and one soon presented itself.  Lord Northcliffe’s Daily Mail re-issued its prize offer for a Transatlantic flight, and multiple teams, including both Handley-Page and Vickers aircraft, began planning for an attempt.

Ultimately, the Vickers team won.   Their plane, equipped with extra fuel tanks in place of bomb racks, took off from St. John’s, Newfoundland, on the afternoon of June 14, while the Handley-Page team was still conducting their final rounds of tests.  The two pilots, Alcock and Brown, had both flown during the war but had been captured, Alcock by the Turks in September 1917, and Brown by the Germans in November 1915 (though he was repatriated via Switzerland in 1917).  Alcock had begun planning for a Transatlantic flight while in captivity.

After a difficult flight through bad weather, the two arrived over Ireland the next morning and crashed while landing in County Galway, having mistaken a bog for a field.  They had flown nearly 16 hours, traversing nearly 1900 miles. The pair were treated as heroes for their accomplishment, and were awarded the Daily Mail prize by Air Minister Winston Churchill.

[roswellroamer]

Day 11. February 9, 2020. Invercargill to Te Anau. 182 km.

We had a leisurely morning allowing to finish yesterday's blog and pack up after an enjoyable 3 night's stay in the apartment. Left around 9:30 dissuaded from attending the street race by the morning rains. We loaded and rode to find the Burt Munro statue by Queens Park. We had turned around just short of it on foot yesterday and got some good/silly shots with our bikes feigning a racing victory versus Burt in his now famous modified 1920 Indian Scout.

After checking off the last "must do" item in In'Gill we headed once again along the scenic southern route through Riverton and Orepuki. The cafe at the latter made such an impression the previous day that we again stopped there. This time for mushroom eggs benedict and blueberry wheat germ hot cakes. 👍 Back in the saddle we aimed for Tuatapere amidst innumerable sheep farms as we turned from the foamy and roiling sea with it's accompanying & unnerving 40mph+ gusts. They required near constant attention to maintain position within the left hand lane, often reversing lean angle on a moment's notice as the road ducked behind a small hill and the vortex/eddy forces instantaneous weight shifts to avoid being blown to one side and then the next. Reminiscent as I said previously of Patagonia. We are in the "Roaring 40's" with regards to latitude and notoriety of wind strength. The ever changing Fiordland weather then obliged us a shift towards blue skies as we turned north at Tuatapere onto unexplored roads at least as far as we were concerned. Saw loads of "HayHenge" stacks of hay wrapped in plastic as if to invite speculation on the etiology of the rows and stacks of waterproofed bales often exactingly placed about the Southland and Fiordland. A brown sign beckoned a turn from the route to explore the Clifden suspension bridge. https://en.m.wikipedia.org/wiki/Clifden_Suspension_Bridge

Aside from this still being the longest suspension bridge in NZ and dating from 1899, something pretty cool happened there today. I pulled up near the bridge and saw what appeared to be a couple of bikes parked on the bridge. As I neared the bridge I saw that there were a couple of Triumph's before the bridge and a couple of Rocket 3's on the bridge. I struck up a conversation with the 6 NZ folks riding the 4 bikes and it turns out that two of the guys were on Rocket 3 TFC's! 8 of the 750 sold worldwide were sold in NZ. One there was number 100 something and the other number 500 something. I just took delivery of #446 two days before my departure for NZ. It was fun talking with them about their new bikes which had endured the torrential rains and loads of dirt heading from the North Island to Burt Munro however had been cleaned immaculately since. The one guy gave me his email and I've since sent him a link to this blog. A local woman told me that the Waiau river flowing under the bridge was excellent for fishing at least according to her son. She was also a bit enamored by the TFC display. The Waiau River and lake Manapouri provided beautiful scenery and an interesting if not controversial hydroelectric history. New Zealand's largest hydroelectric plant there is capable of generating 850MW of power but has also depleted river flow dramatically and stirred controversy. The engineering marvel at one time generated something like 80% of NZ power. The tunnels that divert the water now on demand to Doubtful Sound utilize a 750' drop to generate so much power via tunnels 10km long through rock to do so. Impressive. Also note that the Waiau river was used for some key Lord of the Rings scenes towards the end of the first film of the trilogy as the river Anduin. NZ voted down the proposal to rename the river to Anduin in 2009.

We stopped by lake Manapouri in the little town of Manapouri for a view and a Coke Zero and a mince and cheese pie. Serene. Warm. Scenic. I could've sat there for another hour or more. But we remounted and headed the 25' around to Lake Te Anau and it's eponymous town. The bright sunny and warm day that emerged from the solemn and somewhat harsh Invercargill was a stark but welcome contrast. Loads of tour companies and souvenir shops were sprinkled between the lake shore road and the town's main drag. This is something of a jumping off point for trampers and folks looking to enjoy the scenic lake and all there is to offer in this pristine section of NZ. The lake itself is the largest freshwater lake by volume in the whole of Australasia and is the largest on the South Island. Volume is huge due to the enormous depth of the lake going to 1,368' deep putting much of the lake bed hundreds of feet below sea level. One of the topographical features that made this area one used in a number of scenes in Lord of the Rings are the 3 inland fiords (south, middle and north) on the western side of the lake. The only inland fiords in NZ. The area is a world heritage site, with 99% of the well over 4,000 square miles of the Fiordland National Park not ever coming into contact with human presence. This is how NZ looked before it was settled. Covered in trees and dramatic. Found the hotel I booked and was very pleased. It was a convent nearly a hundred years ago and converted into a special B&B type lodging. The confessional has been re-engineered into a dumb waiter in the lobby. Mark the owner is very hospitable and interesting. He owns the museum of language in Paris and also the DC-3 that we rode by on the tarmac at Manapouri airport. He informed me that I had reserved the "homestead" which turns out to be an entire house with 3 bedrooms, full kitchen, dining room, living room, etc. Sweet! Big, old, charming and a view of the mountains across the lake. Mark persuaded us to commit to his Greek chef's planned Hungarian dinner of goulash and also explained the myriad of touristic options. When we had stopped at lake Manapouri I had inquired at the docks regarding a boat trip to Doubtful Sound. More remote than the very popular and now for us canceled Milford Sound boat trip (due to the aforementioned road wash out) the agent informed me that all excursions for tomorrow were fully booked. However, Mark suggested at our Te Anau Lodge that the float plane excursion was a great way to see the Doubtful Sound as we as explore the many waterfalls and lakes of the Fiordland NP. I said yes right away and Ted was also in. A quick call revealed 2 open seats on the 6PM flight. Kismet in our favor today. After unloading our stuff we headed to the lake shore where it isn't difficult to spot Ivan's plane, the only float plane on the lake. We head to Bailiez cafe for some adult refreshments and soak in the beauty of the town, the screams the passers by at an outdoor high top table. At the appointed time we stroll back to the dock and find 3 folks from just outside Madrid (Spain, not New Mexico) also on our flight. We have a brief safety talk then climb into the six seater. Everyone has a window seat and headset communications make it easy to talk over the propeller/engine sounds. We taxi into the lake and as we gather speed watch a waterski boat make some much needed course corrections... the skier gave us a wave as we released from the light chop and soared overhead, about a hundred meters off our port (my) side. Pictures don't really do justice to the hidden lakes (13 of them, all super deep carved by glaciers), waterfalls, tree avalanches that take 400 years to repopulate, mountain tops and fiords. I put a couple here anyway. Lots of incredible views. Doubtful Sound info here: https://en.m.wikipedia.org/wiki/Doubtful_Sound

Our forty minute plane ride was so worth it. To see Doubtful without aerial assistance requires a cruise ship or seagoing trip or from here the journey involves a boat to a bus, over a mountain then down to another boat. About an 8 hour minimum to explore. On the way back we passed by Browne Lake and the largest waterfall in NZ at 2,742 feet tall, Browne Falls. But the falls are more of a water slide as it covers over 3,700 horizontal feet. This last issue prevents the falls from competing with Angel Falls, the tallest waterfall in the world. We got loads of pics of course and a lifetime memory of this stunning and pristine place. A brief ride back the the old homestead (😆) and we went right to dinner. A cherry yogurt like appetizer was tasty followed by an unconventional that was accompanied by a barley salad in place of the usual noodles. But very good it was. Dessert was homemade carmel "Hokey Pokey" ice cream and a poppyseed pastry. Conversations with a couple Oregonian women, a Danish couple and an Australian couple as well as wine which was included with the dinner experience. Great day and night!

[frmartinshomiliesandreflections]

12th September >> Fr.Martin’s Gospel Reflections / Homilies on Luke 6:43-49 for Saturday, Twenty Third Week in Ordinary Time: ‘It was so well built’.

Saturday, Twenty Third Week in Ordinary Time

Gospel (Europe, Africa, New Zealand, Australia & Canada)

Luke 6:43-49

Whoever hears me builds his house on a rock

Jesus said to his disciples:

‘There is no sound tree that produces rotten fruit, nor again a rotten tree that produces sound fruit. For every tree can be told by its own fruit: people do not pick figs from thorns, nor gather grapes from brambles. A good man draws what is good from the store of goodness in his heart; a bad man draws what is bad from the store of badness. For a man’s words flow out of what fills his heart.

‘Why do you call me, “Lord, Lord” and not do what I say?

‘Everyone who comes to me and listens to my words and acts on them – I will show you what he is like. He is like the man who when he built his house dug, and dug deep, and laid the foundations on rock; when the river was in flood it bore down on that house but could not shake it, it was so well built. But the one who listens and does nothing is like the man who built his house on soil, with no foundations: as soon as the river bore down on it, it collapsed; and what a ruin that house became!’

Gospel (USA)

Luke 6:43-49

Why do you call me, “Lord, Lord,” but do not do what I command?

Jesus said to his disciples: “A good tree does not bear rotten fruit, nor does a rotten tree bear good fruit. For every tree is known by its own fruit. For people do not pick figs from thornbushes, nor do they gather grapes from brambles. A good person out of the store of goodness in his heart produces good, but an evil person out of a store of evil produces evil; for from the fullness of the heart the mouth speaks.

“Why do you call me, ‘Lord, Lord,’ but not do what I command? I will show you what someone is like who comes to me, listens to my words, and acts on them. That one is like a man building a house, who dug deeply and laid the foundation on rock; when the flood came, the river burst against that house but could not shake it because it had been well built. But the one who listens and does not act is like a person who built a house on the ground without a foundation. When the river burst against it, it collapsed at once and was completely destroyed.”

Reflections (4)

(i) Saturday, Twenty Third Week in Ordinary Time

We have had a very wet July and August, with several significant storms of wind and rain. Rivers have overflown and houses have been inundated, most recently in Clifden, in Co. Galway. We cannot but feel for the people who have to face into dealing with their flooded homes. Today’s gospel reading shows that Jesus was familiar with the phenomenon of rivers in flood bearing down on people’s homes. However, Jesus envisages a situation where some people’s homes are not only flooded by rivers that overflow but actually collapse to the ground. In that scenario the fortunate houses are those that flood but remain standing nonetheless. Jesus explains that the difference between the houses that collapse and those that remain standing has to do with the quality of the foundation. Was the house built on rock or on soft soil? Jesus applies that phenomenon to our own personal lives. How solid is the foundation on which our life is built? Is it solid enough to withstand the destructive forces that we sometimes encounter on our life journey? In the gospel reading, Jesus offers himself as the firm foundation, the rock, on which are lives can be safely built. Listening to his words and seeking to live out his words in the power of the Spirit will give a security to our lives that allows us to remain upright in bad times as well as good times. Jesus suggests in the gospel reading that, just as builders need to build for the worst of times, we need to build our lives for the worst of times too. Jesus offers himself to us as the reliable resource and foundation for ups and downs of life. Our seeking him out in response to his loving relationship with us will ensure that, in the words of the prophet Isaiah, when we pass through the rivers, they will not overwhelm us.

And/Or

(ii) Saturday, Twenty Third Week in Ordinary Time

We know that the most important part of a house is its foundations. If the foundations are not right, no matter how well the house looks externally, it is prone to collapse. Not only do our houses need good foundations, but so too do our lives. In today’s gospel reading, Jesus makes that point in a very imaginative way, with the image of a river in flood bearing down on houses. Whether the houses will stand or fall will depend on the quality of their foundations. So too with our lives, he is saying. When the storms of life come our way, as inevitably they will, we need something to fall back on, we need good foundations. Jesus points to himself as the most reliable foundation we could have. In giving ourselves to him, in listening to his words and trying to keep them, our lives will stand on solid ground. Our relationship with him and his with us will keep us firm and steady when we are threatened by destructive forces. When we stand firm at such times, we help others to do the same. These are difficult days for the church and the state; in the image of the gospel reading, the river is in flood and it is bearing down on us. Yet, Jesus assures us that our connection with him, our relationship with him, will enable us to come through these difficult days. He is the faithful one, the solid rock, in the midst of all the turmoil, and our relationship with him will keep us faithful and rock-like too.

 And/Or

(iii) Saturday, Twenty Third Week in Ordinary Time

What is visible is not always what is most important. The two houses in the parable that Jesus speaks in this morning’s gospel looked the same. However, in reality they were fundamentally different, because their foundations were different. One was built on sand and the other on rock. What was most important about the two houses, their foundations, was not visible. Jesus is speaking in that parable about the importance of getting the foundations of our lives right, what’s below the surface. Just as the houses in the parable had to be able to deal with rivers in flood, we know from our own experience that we often have to deal with very challenging situations. We can be hit with all kinds of difficulties, whether relating to our health, our relationships, our work. Our ability to deal with those difficulties will depend on what our lives are built upon. In the gospel reading Jesus presents himself as the only foundation worth building upon. Listening to his words and acting on them, following in his way, ensures that our lives are built on rock, and that we will be able to withstand the storms of life when they come along. If we build our lives on the Lord, the Lord will enable us to hold together when the great tests come along, whatever form they might take. The Lord wants to be the foundation of our lives. But if that is to happen, he needs us to actively take him as the foundation of our lives. If we are to know the security which only he can give us, we need to entrust ourselves to his word, and allow ourselves to be shaped by that word, saying with Mary, ‘Let it be to me according to your word’.

 And/Or

(iv) Saturday, Twenty Third week in Ordinary Time

In the gospel reading this morning Jesus makes reference to three activities that will characterize his followers. Firstly, there is speaking and when that speaking is addressed to Jesus it becomes prayer, such as the very short prayer that Jesus refers to at the beginning of the gospel reading, ‘Lord, Lord’. Then there is listening and in the context of our relationship with the Lord that listening often takes the form of listening to the words of Jesus. Then, finally, there is action, which Jesus identifies as doing what he says. Whereas all three are important, Jesus declares in the gospel reading that our prayerful speaking to the Lord and our prayerful listening to the Lord must flow over into a doing what the Lord wants, a living as he calls us to live. Otherwise, for all our speaking and listening, our lives will be built on sand rather than on rock. Our prayerful engagement with the Lord, whether it is the vocal prayer of publicly acknowledging Jesus as Lord or the silent prayer of listening to his word is with a view to our being shaped by the Lord so that we live as he desires us to, so that he can live out his life in us. When our speaking, listening and doing are all of a piece, then we are fully integrated. This will always be a work in progress in all our regards. What matters is that we keep faithful to the journey, encouraged by what Paul calls in the first reading the Lord’s ‘inexhaustible patience’.

Fr. Martin Hogan.

[kenbanart]

#birminghamurbansketchers #birminghamjazzfestival #kenbanks #adamwynn #hodgepodge #workinprogress (at The Lord Clifden)

[urockradio]

Brum Beer Profiles – Rock & Roll Brewhouse

Brum Beer Profiles – Rock & Roll Brewhouse

{$inline_image} U-Rock Newspaper

midlandsbeerblog.co.uk – The Jewellery Quarter is rapidly becoming a must visit venue for the drinkers of Birmingham, The Lord Clifden, The Rose Villa Tavern & The Church being joined by exciting new venues like 1000 Trades…

Tweeted by @midlandsbeerbc https://twitter.com/midlandsbeerbc/status/967516764266467328
 {$excerpt:n} Source: U-Rock Newspaper

[toknowyourname]

Sunday Funday. Interesting catch up 😁 unfortunately too short! Food was bomb though! 😂 company... Meh... 😂😂😂😂 (at The Lord Clifden)