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"F A I L T E" a Ireland Travel Page by iris2002

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"F A I L T E" a Ireland Travel Page by iris2002

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iris2002   
.... travels of the inner & outer kind


Real Name: Iris
Lives In: Cambridgeshire, UK
Member Since: Aug 10, 2002
VT Rank: 781

 

Page Views: 2,664            Last Visit to Ireland: April, 2005      I Used To Live Here

F A I L T E

by iris2002 - last update: Apr 16, 2006

Oh danny boyyyyy ....

Two ol' irish rogues!
Oh Danny boy, the pipes, the pipes are calling
From glen to glen, and down the mountain side
The summer's gone, and all the flowers are dying
'Tis you, 'tis you must go and I must bide.
But come ye back when summer's in the meadow
Or when the valley's hushed and white with snow
'Tis I'll be here in sunshine or in shadow
Oh Danny boy, oh Danny boy, I love you so.

And if you come, when all the flowers are dying
And I am dead, as dead I well may be
You'll come and find the place where I am lying
And kneel and say an "Ave" there for me.

And I shall hear, tho' soft you tread above me
And all my dreams will warm and sweeter be
If you'll not fail to tell me that you love me
I'll simply sleep in peace until you come to me.

I'll simply sleep in peace until you come to me.
Traditional Irish Recipies

Irish Beef Stew With Guinness Stout

Hearty beef stew for the Irish-minded
2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 lb carrots, sliced
salt and black pepper, freshly ground

4-6 servings - 2 hours 30 prep
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Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
Add the onion and cook for a few minutes until it is clear.
Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
Check for the salt and pepper before serving.

MORE IRISH RECIPIES
Irish Music

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IRISH FOLK MUSIC

CELTIC MUSIC LINK


'Irish traditional music' is best understood as a very broad term that includes many different types of singing and instrumental music, music of many periods, as performed by Irish people in Ireland or outside it, and occasionally nowadays by people of other nationalities.

The different types however do have in common an essentially 'oral' character, that is, they belong to a tradition of popular music in which song and instrumental music is created and transmitted in performance and carried and preserved in the memory, a tradition which is essentially independent of writing and print. The necessity of being widely understood and appreciated and the nature of human memory govern the structures of the music and its patterns of variation and repetition.

It is impossible to give a simple definition of the term. Different people use it to mean different things; the music shares characteristics with other popular and with classical music; and, as traditional culture changes, traditional music changes also, showing varying features at varying times.

Irish traditional music does however have some generally agreed characteristics which help define it:

It is music of a living popular tradition. While it incorporates a large body of material inherited from the past, this does not form a static repertory, but is constantly changing through the shedding of material, the reintroduction of neglected items, the composition of new material, and the creative altering in performance of the established repertory.

It is nevertheless music which is conservative in tendency. Change only takes place slowly, and in accordance with generally accepted principles. Most new compositions are not accepted into the tradition, and only a relatively small amount of variation takes place. Elements of the repertory perceived as old are held in esteem.

The bulk of it comes from the past, and is of some antiquity. Much of the repertory is known to have been current in the eighteenth and nineteenth centuries. Some is earlier in origin, and it is likely that some very old melodies and lyrics survive adapted to modern forms.

It is handed down from one generation to the next, or passed from one performer to another, more by example than by formal teaching. The traditional learner normally acquires repertory and style through unconscious or conscious imitation of more experienced performers. But nowadays learning also takes place in groups organised for teaching, and occasionally within the formal education system. Printed and manuscript song and music has had an influence on the tradition since at least the eighteenth century. Throughout this century books, sound recordings, radio and television have played an important part in the transmission of the music, and there are always traditional performers with experience of popular and classical music.

Although items of the repertory are initially produced by individual singers and musicians, they are changed as they pass from performer to performer, and they eventually become the production of many hands, music 'of the people'. There is a community of taste between composer, performer and audience. The original producer normally receives no financial reward, and is forgotten. Words of songs are often written to existing tunes.

Repertories and styles have originally evolved in given regions, but natural processes of diffusion and especially the modern communications media have spread them more widely.

It is music of rural more than urban origins, a reflection of earlier population distribution, but many items and forms of the repertory have come from towns and cities, or through them from abroad. Much traditional music is now performed and commercially produced in urban areas.

> Add to your Custom Travel Guide [What's This?]

Pros:"The guinness!"
Cons:"Too much guinness!"
In A Nutshell:"I fell in love on first sight and consider Ireland my second home :)"
iris2002's Ireland Travel Tips

OverviewThings to Do
Tips: 5 - Photos: 8
 
Restaurants
Tips: 2 - Photos: 2
Hotels & Accommodations
 
Nightlife
Tips: 2 - Photos: 2
Off The Beaten Path
Tips: 2 - Photos: 2
 
Tourist Traps
Tips: 2 - Photos: 4
Warnings Or Dangers
Tips: 2 - Photos: 2
 
Transportation
Tips: 2 - Photos: 2
Local Customs
Tips: 1 - Photos: 1
 
Packing ListsShopping
Tips: 1 - Photos: 2
 
Sports Travel
Tips: 2 - Photos: 2
General Tips
Tips: 2 - Photos: 2

Comments for iris2002 about Ireland
tafa2009 Sat Aug 22, 2009 23:47 UTC
 Hi Iris, let me tell you a secret , in your ears ! your pages are very attractive and your toughts too I wish to meet kind poeple like you round the globe, I wish that all your dreams come true ! you are welcome to the North Africa, , greetings from Taff
angiebabe Sun Sep 21, 2008 18:23 UTC
 wow youre back - thanks for the postcard - very eager to see Iris' escapades in our lovely Morocco!
BillNJ Mon Jul 28, 2008 10:32 UTC
 Great page. I hope to visit Ireland sometime in the next year. Cheers from New Jersey, Bill
MichaelFalk1969 Mon Apr 14, 2008 08:34 UTC
 Hi Iris, you pointed out some places I did not have on the radar, like Wicklow Mountains. Would love to do an Ireland-roundtrip, but so far I only made it to Dublin (which was nice enough). Have a nice week !
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