I’ve got more pics.

Dublin is 222km (138 miles) NE of Shannon Airport, 258km (160 miles) NE of Cork, 167km (104 miles) S of Belfast, 309km (192 miles) NE of Killarney, 219km (136 miles) E of Galway, 237km (147 miles) SE of Derry, and 142km (88 miles) N of Wexford Visitor Information Dublin Tourism operates six walk-in visitor centers in greater Dublin that are open every day except Christmas. The principal center is on Suffolk Street, Dublin 2, open from June to August Monday to Saturday from 9am to 8:30pm, Sunday and bank holidays 10:30am to 3pm, and the rest of the year Monday to Saturday 9am to 5:30pm, Sunday and bank holidays 10:30am to 3pm. The Suffolk Street office includes a currency exchange counter, a car-rental counter, an accommodations-reservations service, bus and rail information desks, a gift shop, and a cafe. For accommodations reservations throughout Ireland by credit card, contact Dublin Tourism at tel. 01/605-7700 or www.visitdublin.com. The five other centers are in the Arrivals Hall of Dublin Airport; Exclusively Irish, O’Connell Street, Dublin 1; Baggot Street Bridge, Baggot Street, Dublin 2; The Square Towncentre, Tallaght, Dublin 24; and the ferry terminal at Dun Laoghaire Harbor. All centers are open year-round with at least the following hours: Monday to Friday 9am to 5:30pm and Saturday 9am to 5pm.

Of course everything cooks better with Guinness. After all Guinness is the 5th food group. 3 lbs. beef brisket rump 3 cloves of garlic 3 whole celery stems 4 carrots, peeled and halved 2 yellow onions. quartered 2 bay leaves 1 ground clove 1 tsp. white pepper 1 tsp.+ Kosher Salt 1 pint of Beef stock 1 Pint Guinness Ale 1/2 lb. New Potatoes In a large fry pan heat up oil and brown the outer edges of the Brisket. Take one of the garlic cloves and cut into slivers and insert them into slit holes made in the brisket. Then crush and mince the other 2 garlic cloves and spread them over the brisket. Next sprinkle the ground clove, bay leaves, white pepper and Kosher salt over the Brisket and refrigerate over night. Remove brisket from fridge and place in a large 2 quart casserole dish. Add carrots, onions, celery beef stock and Ale. Take new potatoes and sprinkle Kosher salt over them. Let stand for 2 hours while brisket is cooking. Cook brisket (with vegies and liquid) in 350 over for 2 1/2 hours. In the last hour add the potatoes.

Traditional and original Celtic music on flutes, guitar and percussion. “Here in My Heart” – fingerstyle guitar arrangements of Celtic & Nostalgia music. Info: PeaceLoveJigsReels.com or 720-366-1085.

The Emerald Crossing, Celtic Harp CD, Learn to Play Celtic Harp, Method book $15 for each, S&H included send check to: Enoch Productions, PO Box 18464, Denver, CO 80218. Celtic Wedding Music ($15), Twos Company – Celtic Harp Duets ($10)

“Mad Grace” – Beautiful Celtic Guitar, Find it at Denver Folklore Center or call (303) 455-3882

“The Best of Balladry – Islands and Centuries of Celtic Songs” is available by calling B.L. Taylor at 719-633-8688

“Trad” “The Life of Riley’s Brother”, “Saint Bartholemew’s Feast”, “Corvus”, “Some Foreign Land” and “Athens Hotel” call 303-455-7509

Bring Down the Storm, “This is a rare gem of a release. Barlow, a superb finger picking guitarist, has put together a rake of tunes that are expertly performed from start to finish.” Cindy Reich (Celtic Connection, Round the House, October 2006.) “Keepsake” featuring fingerstyle guitar arrangements of Irish, Scottish, and Appalachian music. Available at The Denver Folklore Center and other outlets or call 303-756-4418

The new release “Brian Clancy LIVE” featuring Henry the Fiddler, Brendan and Bridget Clancy available at the Denver Folklore Center and on the web at www.irishrow.com

New cd release: “Out of Our Minds, A Collection of All O’Riginal Music”. Available online at www.gobsophun.com, the Denver Folklore Center 303-777-4786, The Thistle & Shamrock 720-482-1488, or call 303-388-5367. Other cd titles include “Bartools & Bad Habits”, “Highland Derry Airs”, “Major Phun’s Loyal Hearts Pub Band”, “Liverdance” and “These Gobs are Revolting”.

2 servings, can be doubled 1/2 cup regular or low-fat mayonnaise 2 tablespoons malt vinegar or white wine vinegar 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon whole grain Dijon mustard 2 to 3 teaspoons water Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper. 4 cups torn Boston or bibb lettuce 4 cups selected salad bar ingredients (such as pickled beets, sliced cucumbers, diced tomatoes, chopped celery, shredded cabbage and sliced onions) 2 hard-boiled eggs, peeled, sliced 4 ounces cheddar and/or blue cheese, cut into wedges Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

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