Choosing the right

Thu, May 28, 2009

Granite, marble, tiles, and concrete are all countertop choices, and depending on your budget and usage they all have upsides and downsides. The first step in getting the right countertop for you is to make a detailed evaluation of the one you use now. The more you can articulate about what you like and hate about it, the more you will know what to choose next.

Developing communication skills in young children

Thu, May 28, 2009

Speech is just one facet of communication. Other equally important facets of communication are listening skills, comprehension, attention, gestures, and facial expression. Communication is quite a complex business and communication skills are being learnt from baby’s first moments of life.

Galway Hot Yoga Ltd — burning in Briarhill

Thu, May 28, 2009

With the recent rise in summer temperature in Galway you might think that it is getting warm, but if you want healing heat you should go to Briarhill. In the Briarhill shopping centre on the second floor, directly above the Ulster Bank, is the recently opened Galway Hot Yoga Ltd.

Getting to grips with summer sneezes

Thu, May 28, 2009

It is the most common allergic disease in Ireland, affects one in 10 people and is most prevalent between May and September.

Countdown to the exams

Thu, May 21, 2009

It’s that time of year again. Examinations are looming and study, pressure, frayed tempers and insufficient sleep are the order of the day.

The sea, the lifeblood of the town

Thu, May 07, 2009

In the 13th century the Anglo-Normans settled here and built their castle and town and called it Baile na Srutháin because of its many streams. They later changed the name to Galway after the river on which it stood, and from then on water was a major asset to the town’s development. These streams were to supply many fish, turn many mill wheels, and give access and egress in ages before roads were built, canals dug, or railways laid.

China has its own Andrew Lloyd Webber (Week II)

Thu, May 07, 2009

A geological phenomenon in southwest China is more than 400 kilometres of towering limestone rocks covered in vegetation. It’s a spectacular landscape. Thousands of these hills soar into the sky, weathered and carved by the wind and rain, often taking on the shape of a man fishing, an elephant drinking water, or a woman feeding her baby, or eager friendly creatures looking down at you (the Chinese are wonderful for encouraging you to look at natural shapes in caves and mountains and say; ‘use your imagination, what do you see?’). These cone-shaped wonders become in effect a ‘forest of hills’, and their beauty is doubled as they are reflected in the River Li, which winds though them like a blue silk ribbon.

Another characteristic of the Chinese is their love of having their photograph taken. It is very hard to get an Irishman to stand in front of a camera and smile; and point a camera at an Irish teenager and he would rather leap out the window of a speeding train. But a Chinese man, woman, teenager or child will happily strike the most gushing pose, and hold a smile for ever as cameras click, clunk and whirr. My colleague Dr David O’Sullivan and I were the only Europeans on a flotilla of boats gently moving down the Li. Water buffalo looked up from the shore as we passed, and fishermen, in light bamboo boats, encouraged their black-winged cormorants to bring silver fish back to their hands.

Coping with iron overload

Thu, Apr 30, 2009

John (not his real name) accidentally discovered he had haemochromatosis after having a melanoma removed at University Hospital Galway.

Eating in season

Thu, Apr 30, 2009

Eating only what is in season has many advantages, some quite obvious and some not so. The obvious advantage is that it is sourced locally and perhaps direct from the producer. This allows you to enquire whether chemicals were used in its production; it may even allow you to taste it first. Very importantly, it means your money is being spent locally. There are several Galway restaurants focusing on sourcing the very best local produce and they are the ones that deserve your support; they will usually list the producers in the menu and it shows a dedication to quality.

Chef’s Corner

Thu, Apr 30, 2009

Cooking experience: Scotty, originally from Columbus, Ohio, started off as a dishwasher in a steakhouse and went on to work in five star French restaurants and hotels in the US and in Europe. He met his wife Jenny Silke in chef school in Boston and followed her to Galway 20 years ago, together they set up a deli in Munster Avenue at the back of a fruit and veg shop which belonged to Jenny’s father. Following from the deli’s success they set up Scotty’s Casual Gourmet in Middle Street. They then moved to a restaurant at Glasan near GMIT before setting up Scotty’s Steakhouse. “This steakhouse is the culmination of a lot of dreams. We cook to order using quality ingredients in an impeccably clean environment and with friendly service,” says Scotty.

Steak — restaurant style

Thu, Apr 30, 2009

You want to cook the finest, juiciest, and best tasting steak of all time. Steak being so simple to cook in a funny way leads it to a great steak being difficult to perfect. The English and French approach the seasoning of the meat in completely different ways. In France the meat is seasoned when raw; this allows a better penetration of the salt into the meat, which will increase flavour. The English argue that the meat should be seared and then seasoned as not to draw out any excess moisture, leaving the meat more on the juicy side and with a better caramelised surface. I follow both rules, seasoning one side when raw and the other (the side I will be presenting the meat) seared.

The single most important part of cooking a steak is getting the best possible beef. In my case that’s prime Irish grass fed Hereford society heifer beef. Aberdeen Angus is also good, as is Wadakin. Good quality beef should be bright red (not dull, as this poor colouration is caused mainly by oxidation) and slightly firm to the touch with a pleasant sweet smell. Good fat distribution, or marbling, is also important. Now that you have you beef right, onto the cooking.

Nano Nagle’s Galway legacy

Thu, Apr 23, 2009

Nano (Honoria) Nagle was born in County Cork in 1728. She was educated there and in France, where she eventually entered a convent as a postulant. She felt her mission lay in Ireland so she returned to Cork where she taught lessons in Christian doctrine. She sought out needy cases and established an asylum for aged and infirm women. In order to perpetuate this work, she formed, with ecclesiastical sanction, a religious community known as the Sisters of the Sacred Heart. Later this title was changed to The Presentation Sisters. They received a set of rules, were approved by the Pope and finally, in 1800, raised to the dignity of a religious order.

Accessorising an event outfit

Thu, Apr 23, 2009

We often wonder what is the best way to accessorise, whether to match the shoes to the bag, or match the headpiece to the colour of the dress. It all depends on which look you wish to create. There are no definite rules but I believe in the adage “less is more”.  Remember that the outfit should enhance your beauty, and for that you need to focus on the woman, not the dress.

Áibhéil of Adare annual May weekend sale

Thu, Apr 23, 2009

The annual May Bank Holiday sale at Áibhéil Bridal Wear in Adare, Co Limerick, starts this year on Friday May 1 at 10am, with late opening on Friday until 9pm and open right through the bank holiday including Sunday and Monday.

Select the perfect hat

Thu, Apr 23, 2009

Award winning milliner Suzie Mahony has successfully launched a selection of her unique headpiece designs into Select Boutique in Augustine Street, Galway.

Allotments, the bargain of the recession

Thu, Apr 23, 2009

There was a time when allotments were a common feature in towns and cities, especially in the UK where it formed a strategic part of Britain’s recovery after World War II. If you take the train through the countryside in the UK you will still see some extremely well tended plots that have been there for many years. Home gardening and allotments were also an extremely important factor in the USA where, in 1945, 20 million members of the public produced 45 per cent of the nation’s vegetable requirements. Recently Michelle Obama put on her wellies and, along with a group of children, opened an organic plot in the grounds of the White House.

How stretching can explode muscle growth

Thu, Apr 23, 2009

When you think about gaining weight, stretching is probably not the first thing that pops into your head. But stretching plays a critical role in building muscle, and developing muscle tone.

Every muscle in your body is enclosed in a bag of tough connective tissue known as fascia. Fascia is important for holding your muscles in their proper place in your body.

Fish pie

Thu, Apr 23, 2009

There are few better ways to enjoy fresh seafood than a well made fish pie. A creamy wine sauce flavoured with leek and parsley mixed with whatever fish is available and best. Rich mashed potato finished with real butter and cream and topped with local Galway cheese baked till golden fish pie is really one of the great Irish foods.

Great food, great value at The Living Room

Thu, Apr 23, 2009

The whole country may be reeling from cost savings and cutbacks but there is no need to tighten your belt at the Living Room Bar and Restaurant, where prices have been slashed so lunch can now be enjoyed for less than €10.

The menu saver options include The Living Room’s famous brunch which costs just €8.95 and includes free tea/coffee and toast. This new value for money range has no compromise on the quality or service. The extensive range of delicious main courses will ensure you always get change back out of a tenner.

The colours of living — part two

Thu, Apr 23, 2009

Colours affect our minds, our physiologies, and our social interactions. The colours you choose when decorating a room can have an effect on any occasion that you hold there. The dining room is a place of delicate social situations. By considering the psychological effects of colours, you can make your dining room a more relaxing place to eat and gather.

E-paper

Read this weeks E-paper. Past editions also available from within this weeks digital copy.