country roads celtic bliss-2015-01-17
Jan 20, 2015 by Country Roads & Celtic Blissplaylist:
LADY ANTEBELLUM -DANCING WITH MY HEART
KEITH URBAN- YOU’LL THINK OF ME
LEIGHTON MEESTER- A LITTLE BIT STRONGER
LUKE BRYAN- ROLLER COASTER
PROMO-LN-VOLUNTEER
PROMO-FREE TICKETS
ANNE BIDDIE - I’M SORRY
BEN TROY- MUSIC MOVES
BIG TOM- THE GNR STEAM TRAIN
ALAN JACKSON -THANK GOD FOR THE RADIO
PROMO-BREAKING BREAD
DAVID NAIL- I’M A FIRE
COWBOY LARRY- FLAME OF LOVE
FLORIDA GEORGIA LINE- DIRT
CAITLIN- COAT OF MANY COLORS
DEREK RYAN- HOLD ON TO YOUR HAT
DERMOT MORIARTY&MARGO MEMORIES PRECIOUS MEMORIES
FOSTER & ALLEN- GOLD AND SILVER DAYS
GARETH PRITCHARD- KNEE DEEP IN MY HEART
GERRY GUTHRIE- SECOND HEART
DEREK CAMPBELL- KILLYBEGS
DAMH THE BARD- THE HILLS THEY ARE HOLLOW
BRUNNUHVILLE- RIVER OF TEARS-Moved to last song position
LANA GIBSON- OLD LOVE LINGERS
LIMELITE- MY DARLING WIFE
THOMAS GILLESPIE- BLUE MAGIC
PADDY O’BRIEN- MARION’S ROSE
THE ELDERS- BETTER DAYS AHEAD
BURNING BRIDGET CLEARY- THE BALLAD OF TIM EVANS
ADRIAN VON ZEIGLER- MY BLACK ROSE
SOUP OF THE DAY -BOK CHOY/MUSHROOM/TOFU
The stock for this soup should be light in flavour. To use canned or boxed stock, use 3 cups (750 mL) stock and 2 cups (500 mL) water. Serve the soup alongside the dumplings, as you would a side vegetable.
Chinese Chicken Stock
Ingredients
2 lb (907 g) chicken pieces, (backs, legs) 3 slices gingerroot
2 green onions, (white and light green parts only)
1 sprig coriander, (root and stems only)
2 tbsp (30 mL) Chinese rice wine
1 tsp (5 mL) peppercorns
1/2 tsp (2 mL) salt
Preparation
In Dutch oven, bring chicken and 10 cups (2.5 L) water to boil; reduce heat to simmer. Skim off scum. Add ginger, onions, coriander, wine, peppercorns and salt; cook until flavourful, about 2 hours. Strain through fine sieve. Skim off any fat. (Make-ahead: Let cool; cover and refrigerate for up to 2 days.)
Soup Ingredients
5 cups (1.25 L) Chinese Chicken Stock Recipe
1 pkg (300 g) regular or medium tofu, cut into 3/4 inch/2 cm cubes
1 cup (250 mL) thinly sliced mushrooms
4 cups (1 L) chopped bok choy or spinach or napa cabbage, (12 oz/375 g)
1/2 tsp (2 mL) salt, approx (optional)
1 thinly sliced green onion
1/2 tsp (2 mL) sesame oil
1 pinch white pepper
1/4 cup (60 mL) coriander leaves, (optional)
Preparation
In Dutch oven, bring stock to boil; add tofu and mushrooms. Reduce heat and simmer until mushrooms are tender, about 3 minutes.
Add bok choy; simmer until tender-crisp, about 3 minutes. Taste and add salt if desired. Transfer to serving bowl. Sprinkle with onion, sesame oil and pepper. Top with coriander (if using).
