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Here are the Anthems for the Sing-A-Long
WALES ~ MAE HEN WLAD FY NHADAU (Match Version)
Mae hen wlad fy nhadau yn annwyl i mi,
Gwlad beirdd a chantorion, enwogion o fri;
Ei gwrol ryfelwyr, gwladgarwyr tra mad,
Dros ryddid collasant eu gwaed
Gwlad, gwlad,
pleidiol wyf i'm gwlad.
Tra môr yn fur i'r bur hoff bau,
O bydded i'r hen iaith barhau.
Gwlad, gwlad,
pleidiol wyf i'm gwlad.
Tra môr yn fur i'r bur hoff bau,
O bydded i'r hen iaith barhau.
IRELAND's 2 (Perhaps only Ireland's Call will be sung tonight)
1. REPUBLIC OF IRELAND
A SOLDIER’S SONG
We'll sing a song, a soldier's song,
With cheering rousing chorus,
As round our blazing fires we throng,
The starry heavens o'er us;
Impatient for the coming fight,
And as we wait the morning's light,
Here in the silence of the night,
We'll chant a soldier's song.
Chorus:
Soldiers are we
whose lives are pledged to Ireland;
Some have come
from a land beyond the wave.
Sworn to be free,
No more our ancient sire land
Shall shelter the despot or the slave.
Tonight we man the gap of danger
In Erin's cause, come woe or weal
"Mid cannons" roar and rifles peal,
We'll chant a soldier's song.
In valley green, on towering crag,
Our fathers fought before us,
And conquered 'neath the same old flag
That's proudly floating o'er us.
We're children of a fighting race,
That never yet has known disgrace,
And as we march, the foe to face,
We'll chant a soldier's song.
2. IRU ANTHEM (Uniting both North and South of Ireland)
IRELAND'S CALL (Match Version - there are more verses)
Come the day and come the hour
Come the power and the glory
We have come to answer
Our Country's call
From the four proud provinces of Ireland
Ireland, Ireland
Together standing tall
Shoulder to shoulder
We'll answer Ireland's call
Ireland, Ireland
Together standing tall
Shoulder to shoulder
We’ll answer Ireland’s Call
We’ll answer Ireland’s Call
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Hello Radio Jem and all who pop in. Not long to go now, BUT...... I am having
problems with my laptop and so I might have to keep disappearing...... hey ho.
Tomorrow we are having our family here for the weekend and so I won't be
around for any of the games.
I hope to back later for the Welsh National Anthem..... need to find the tissues first.
Edit.... just read back that you are poorly Jem. Hope you feel better soon. (((hugs))).
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HERE ARE TONIGHT'S TEAMS
WALES<3
Backs:
15. Leigh Halfpenny
14. George North
13. Jonathan Davies
12. Scott Williams
11. Liam Williams
10. Dan Biggar
9. Rhys Webb
Forwards:
1. Rob Evans
2. Ken Owens
3. Tomas Francis
4. Jake Ball
5. Alun-Wyn Jones
6. Sam Warburton
7. Justin Tipuric
8. Ross Moriarty.
Replacements:
16. Scott Baldwin
17. Nicky Smith
18. Samson Lee
19. Luke Charteris
20. Taulupe Faletau
21. Gareth Davies
22. Sam Davies
23. Jamie Roberts
IRELAND
Backs:
15. Rob Kearney
14. Keith Earls
13. Garry Ringrose
12. Robbie Henshaw
11. Simon Zebo
10. Jonathan Sexton
9. Conor Murray
Forwards:
1. Jack McGrath
2. Rory Best (Captain)
3. Tadhg Furlong
4. Donnacha Ryan
5. Devin Toner
6. CJ Stander
7. Sean O'Brien
8. Jamie Heaslip
Replacements:
16. Niall Scannell
17. Cian Healy
18. John Ryan
19. Iain Henderson
20. Peter O'Mahony
21. Kieran Marmion
22. Paddy Jackson
23. Tommy Bowe
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In just over half an hour we will see two Celtic Nations compete in the Principality Stadium, Cardiff!
WALES <3 v IRELAND ...... Kick Off at 8.05pm
The game is live on BBC1 and Radio 5 Live
Come and join Jem and the Gang to enjoy this game together! :-)
You can support whichever team you want to .... but please leave your handbags at home ;-) :-D :-D :-D :-D
NO LIVE COMMENTARY AS SUCH FROM ME THIS WEEKEND
as I have been poorly (treni ;-)) ... but Cheering, banter fun and friendship is always in good measure on this thread :-) :-) :-)
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SCHEDULE FOR THIS WEEKEND'S GAMES ~ ROUND 4
***** FRIDAY! March 10th ..... YES ~ TONIGHT, FRIDAY NIGHT.....
Game 1:
WALES <3 v IRELAND .... Kick Off 8.05pm ..... BBC 1; S4C
Radio Jem for scores and Cheering On Your Teams
Saturday March 11th
Game 2:
ITALY v FRANCE .... Kick Off 1.30pm (UK Time) ..... ITV
Radio Jem participation TBA
Game 3:
ENGLAND v SCOTLAND .... Kick Off 4.00pm ..... ITV
Radio Jem will be live for Cheering, Scores and Banter!
OTHER TELEVISED GAMES THIS WEEKEND:
Saturday March 11
ENGLAND U20s v IRELAND U20s .... Kick Off 6.15pm
Live on Sky Sports 1
WALES U20s v IRELAND U20s .... Kick Off 6.3pm
Live on S4C (Wales' Channel 4)
Radio Jem participation TBA
Also Saturday, March 11
WALES WOMEN v IRELAND WOMEN .... Kick Off 11.30am
Live on S4C
I will probably be watching this game. If so, I will post scores as and when. If you want to join me, please do :-)
ENGLAND WOMEN v SCOTLAND WOMEN ..... Kick off 1.00pm
Live on Sky Sports
Final Scores, Table Positions and Match Reports will be posted here on Radio Jem for all teams :-)
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Well Our Correspondent in Cyprus has been practicing hard for her role as Head Cheerleader for Radio Jem ;-) :-D :-D :-D
Look forward to seeing you later Pat<3
Don't forget Everyone ... Round 4 starts TONIGHT!
WALES v IRELAND ............. Kick Off 8.05pm
Live on BBC1
Live for Cheering Your Team on Radio Jem;-) :-D
***** Due to health problems this week, I will not be posting my usual running commentaries, but I will be here to post scores and cheer along with you all.
I shall post match reports at the end of the weekend's games :-)
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Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl.
That's my practice finished. Will be out early evening - it's Friday so curry night. Usually home about 21.30 which is 19.30 UK time or 7.30 pm for those who have problems with the 24 hr clock.
See you all later. :-D
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Hello Jem and Team <3
COME ON WALES.
https://www.youtube.com/watch?v=7onOJ-QgXY0
Left twirl right twirl left twirl right twirl and shake it all about :-0 boogie to the right boogie to the left, left twirl right twirl and wave your pompoms in the air:-) left twirl right twirl left twirl right twirl and shake it all about :-0 boogie here and a boogie there left twirl right twirl left twirl right twirl and throw your pompoms in the air :-) ooh la la right twirl left twirl right twirl left twirl boogie here and a boogie there shake to the right shake to the left and wave your pompoms in the air :-)
:-D Oggy Oggy Oggy!Oi Oi Oi!Oggy Oggy Oggy!Oi Oi Oi!Oggy!Oi!"Oggy!Oi!
Oggy Oggy Oggy!Oi Oi Oi!:-D COME ON WALES <3
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Back to the kitchen now
THIS TIME IT'S IRELAND's TRADITIONAL RECIPES
IRISH STEW
INGREDIENTS:
3 Middle Necks of Lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g Floury Potatoes such as King Edward
650g Waxy Potato such as Desirée or Pentland Javelin
1kg Carrots
2 Onions
½ tsp Fresh Thyme Leaves
Chopped Fresh Chives and Parsley, to garnish
FOR THE STOCK:
Bones from the Lamb
1 large Carrot, quartered
1 Onion, quartered
½ Celery Stick, quartered
1 Bay Leaf
2 large Sprigs of Thyme
a generous sprig of Parsley
6 Black Pepper, lightly crushed
METHOD
Make the stock.....
Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1/4 pints water. Bring to the boil and simmer uncovered for 2 hours.
Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21/4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
Make the stew.....
Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
GUINNESS CHOCOLATE CAKE
INGREDIENTS:
1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
TOPPING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
METHOD:
1 - Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2 - In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3 - Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
4. - In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat).
5 - Remove cake from the pan and place on a platter or cake stand.
6 - Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings
SLIANTE ;-) :-D
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Over to Radio Jem's Cookery Studio now ;-) ;-) ;-) :-D
First recipes being demonstrated today;-) are traditional Welsh ones
CAWL (Welsh Stew) ..... Serves 4
NB: This dish is best made the day before serving.
Ingredients
*1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
* 2 litres/3 pints 10½fl oz lamb stock
* 225g/8oz potatoes, peeled and chopped
* 225g/8oz onions, peeled and chopped
* 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
* 225g/8oz carrots, peeled and chopped
* 225g/8oz swede, peeled and chopped
1. Place the lamb into a large pan and pour over the stock. Bring the liquid to the boil, then reduce the heat until it is simmering and continue to simmer for one hour.
2. Add the chopped vegetables and continue to cook for a further hour. Remove from the heat, cover and set aside to cool overnight.
3. When you are ready to serve the stew, return the mixture to the boil and continue to boil for 15 minutes, or until completely heated through.
4. To serve, divide the cawl equally among four to six serving plates. Serve with crusty bread and Welsh cheese.
CARMARTHENSHIRE HONEY CAKE
INGREDIENTS:
250g Runny Honey 2 tbsp Honey to glaze 225g Butter 110g Dark Muscovado Sugar 3 Eggs 330g Self-Raising Flour OPTIONAL- Toasted Almonds, Poppy Seeds
METHOD:
1.Preheat the oven to 140C FAN / 160C Normal / Gas Mark 3. 2.Grease and line a 20cms loose based round cake tin. 3.Place the BUTTER, SUGAR and HONEY into a pan and simmer for about 2 minutes.
3.Leave to cool for about 30 minutes. 4. Beat the EGGS into the HONEY MIXTURE, and also the SIFTED FLOUR, beating until you have a smooth batter. 5. Pour the mixture into the tin and bake for approximately 50 minutes, or until Golden Brown and a skewer placed into the cake comes out clean. 6.Turn out the cake onto a cooling rack and brush with the HONEY over the top to create a sticky glaze.
7.POPPY SEEDS or TOASTED ALMONDS could be sprinkled over to give a slight crunch.
HONEY BUTTER
This unusual recipe could be used as a spread for the Honey Cake (above) / a baste for Roast Chicken / a Butter Sauce / or mixed with Icing Sugar to frost Cupcakes.
INGREDIENTS:
4 PARTS Butter (at room temperature) 1 PART Honey Pinch of Vanilla Extract Pinch of Cinnamon
METHOD:
Beat together until all the ingredients are completely mixed. Wrap in cling film and keep in the fridge until needed.
ENJOY:-D
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