“Radio Treasures” Weekly Show is on air tonight (Tues.,7th Sept. 2021) on Cork Music Station from 9.30 to 11.30 (Irish Time). Feel most welcome to contact the Show on corkmusicstation@ gmail.com or on Text/WhatsApp 086 825 0074 or check out the Seán Radley Facebook. Happy Listening! (S.R.)
Tonight – Three Interviews:
9.50pm: Pól Ó Síodhcháin re Outstanding Leaving Cert Results
10.00pm: Seán Ó Deadaigh – Writer of “The Cause”
10.15pm: Mizen to Malin with Dr. Gavin, Ronan and Paddy plus Jerry O’Regan…..Sincere thanks to Hannelie O’Connor for creating the link between our wonderful Visitors and Millstreet. And well done to Jerry O’Regan and Family for being so superbly supportive and helpful to Dr. Gavin, Ronan and Paddy. (S.R.)
Dia is Mhuire díobh go léir a chairde, and welcome to my weekly report.
Please be reminded that the weekly 45Drive resumes at the Canon O’Donovan Centre, Millstreet tonight Tuesday at 8.30. Give it your best support. Proceeds go to the Centre.
Welcome to the month of September, the first week already gone. The time goes so fast, let’s not waste a minute of it. Time lost cannot be retrieved. How do I know that, I wonder. The passage of time has taught me that a missed opportunity could make all the difference between success or failure, joy or sadness, love or not, it doesn’t have to be a major thing. Just saying no to an offer of a day out, or a challenge which required your own endeavour to get something off the ground. Better to try and fail than never to try at all. Sometimes a small failure takes it’s toll in our pride but the lesson learned could be priceless. No matter how old we get, we never stop learning, never too old to make a mistake nor to recover from it. So we venture on. Like the cream on the milk, the important things keep rising to the top and what could be more important than food. Each one of us have our own preference, be it the taste, or the price and so on. Almost every program on TV these days includes a section of food and cooking. I love watching them even though I never take them on board and for the most part continue what I always did. I’m rarely without an opinion or gripe these days, this time I’m standing up for one of my favourite meats Streaky Bacon. Bacon not pork. I have a few friends who love it also, but can’t get the like in our town. Streaky rashers are quiet common in the local stores and sell very well, but not in a slab like other pieces of bacon. I have never seen streaky bacon used in any one of the cooking programs on TV. Eating out it is not on the menu. It goes under different titles, Belly cut, Side cut. To those of us who appreciate it, it is the most palatable and flavoursome part of the pig. The even layers of fat and lean complimenting each other. It’s usually boiled with cabbage of turnip, or any veg for that matter. But to give the final result that extra oomph, put it under the grill to brown the top and further enhance to final result. When I asked about streaky bacon in our local stores I was told that they couldn’t sell it. People would not buy it and in places where it is sold in butcher shops in Cork City they have to sell it at half price to move it off the shelf. Maybe one of these days I will contact one of these experts on the box and ask them to do a meal of it to infuse new life into streaky bacon and tell the world how they’re missing out on the best part of the pig.