Bernie Goldbach posted a video:
Dylan's dad learned how to use a Hoover as a 7yo too.
Bernie Goldbach posted a photo:
Last season in Longfield.
ONE OF THE MOST insightful conversations I enjoyed in 2018 came inside 1784, a Third Space of Michelle Gallen. Michelle shared a wide assortment of ideas with me about community, book recommendations, and the status of her stealth project. It's all part of the 15 minute audio recording I shared on Spreaker.
As I explain in the audio recording, I experienced two technical issues when recording my Congversation with Michelle. For some reason, one part of the audio recording was afflicted with a series of irritating clicks. It took me too long to clean the audio file so I cut large parts of it just to get it published. On top of that, I failed to close the audio recording session on the the Sennheiser Memory Mic that I used with Michelle so I had to use just my part of the recording to finish the job. That means I was unable to squelch the noise of the venue so listeners may feel they're inside a snooker hall.
I'm trying to capture 100 Congversations before the November 2019 running of the next Congregation. If you want to be part of the flow, please contact me directly. You'll find me @topgold on all good social networks. I'm trying to produce a two minute video clip as part of every recording session and then upload them into a YouTube playlist. I have to remember to bring my portable lights the next time because Michelle and I met under a stairwell where shadows were prominent.
These Congversations are a learning process for me. I'm trying to use a combination of legacy recording equipment alongside some newer components. I have to validate a mobile journalism workflow for creative media students on the Clonmel Digital Campus of LIT.ie. I also have to experiment with tools that our Youth Media Team can use. Considering the number of errors (many self-induced) that I've made so far, I reckon I will need to perfect the process over time. Hopefully, by the 20th recording session, I'll have a perfect mix.Shownotes from Congversation 05
01:46 The self-assured Michelle Gallen
02:17 Michelle Gallen’s Contactually identity
02:30 20 years experience as a writer, social entrepreneur, and contributor.
03:43 Michelle’s World Class idea is still in stealth mode.
04:47 See Michelle’s interview on YouTube for a look at the venue.
05:34 The most transformative book in Michelle’s current life is Why We Sleep.
07:18 CBT as a life hack.
07:33 Dialing back blue light and e-ink.
08:03 Dealing with screen addiction.
09:37 It's more about Digital Movements and Distributed Leadership.
10:42 Peter Donegan is building a third space around a moat.
11:42 Michele's Third Space for thinking, eating, and music.
14:33 Congversation 05 Ends.Useful Links
Short YouTube Congversation with Michelle Gallen
YouTube Playlist of Congversations
Subscribe to the Congversations Podcast with your podcatcher
[Bernie Goldbach teaches creative media for business on the Clonmel Digital Campus. He develops techniques for mobile journalism in support of Ireland's Youth Media Team. Some of the links in the shownotes are affiliate links.]
Every year since 2011, I participate in Knitmas, a thoughtful and fun gift exchange among a small group of knitters in Ireland (and those who’ve lived here and moved elsewhere). It is a chance to get to know each other...
I WANT TO CONVERT hundreds of pages of my journals into published titles. I'm starting with three concepts.Two Million Miles: Short Stories Inspired by Travel
I have flown more than 2000 hours in 19 different airplanes, landing on six different continents, and visited hundreds of cities and towns north of the Arctic Circle and south of the Tropic of Capricorn. The books captures my perspective on travel and would be a fun read for anyone who fancies new adventures. The short vignettes often reveal my ignorance but most of them have little unexpected twists and turns - as do most journeys.Finding my Roots in the Auld Sod
I came to Ireland knowing where part of my family originated. This collection of genealogy and oral history was inspired by my grandmother's hoperful view of Ireland and is laced with the realities I encountered when settling in the country of my forebears.Along the way I unpack the experiences of people clashing with modern cultures, people learning from each other, and a few unexpected romances. This is a more "mature" collection than Two Million Miles as it tackles some more thorny issues such as racism, sex, and running undercover.Nine Lovers: Short Stories
Searing memories in my mind want to be released. They are stories about women from their early twenties to their early forties. It offers a racy viewpoint of coming of age in college, in the military, and in three different cultures. Its subject material is well-suited for the genre of erotica.
[Bernie Goldbach works with the Tipperary Media Academy. Listen to Topgold Audio Clips to get the story as it unfolds.]
This is a brief post because the holiday season is go-go-go, but I wanted to share this stunning Christmas quilt that Marseille made last year. I’m loving the retro colors and cheerful vibe. Here are some photos of baby A...
I'M A PASSENGER in a car headed to a Christmas dinner in Ireland and I just discovered I can use my two year old Brydge keyboard with my Samsung Galaxy Note 9. That is big win for open stadards of Bluetooth connectivity.
I plan to talk about all the things I've discovered in my gadget box that works with my week-old Note 9 You cannot imagine my joy is seeing how my keyboard skillls translate directly to the Note 9. I will also verify the keystrokes I used to make the Brydge keybooard bind to the Note 9's Bluetooth stack.
If you are curious about the process, ask your podcatcher for "Topgold's Audio Clips" and listen to my 10 minute episodes.
Ham Soup With DumplingsIngredients
- 1 litre ham cooking liquid/stock
- 1/2 turnip/swede, peeled and chopped into dice sized pieces
- 4 medium carrots, peeled and chopped into dice sized pieces
- 100g of dried soup mix
- 300g plain flour
- 1/2 teaspoon baking powder
- 2 spring onions/scallions finely chopped
- 30g melted butter
- 70ml cold water
- 400g shredded, cooked ham
Take a large, heavy bottomed saucepan with a firm lid. Pour in the stock, soup mix and chopped vegetables and bring to a simmer. Put the lid on and simmer for 20 minutes.
In a mixing bowl, combine the flour, baking powder, scallions and melted butter. Then slowly pour in the cold water in quarters. Stir the mixture with a fork and stop adding water when you have a stiff dough.
Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Shape the dough into small ping-pong sized balls. Sit them on top of the soup. Put the lid back on the pot and simmer for 15 minutes. Using a large spoon, gently turn the dough over and simmer for a further 10 minutes.
Serve in large soup bowls and eat with a spoon. NB: Soup mix is a dried mixture of pulses that you can buy in your supermarket. There are 2 types. One requires presoaking, I only buy the ready to use version! You’ll typically find a mixture of barley, wheat, lentils and small beans in the mixture. Very handy for bulking up a soup or stew and adding fibre to your diet.
ANOTHER BLOGGER APPEARS to be rebooting original work and offers lovely prints to complement his writing. It's Ian Bertram from the UK, an artist I also follow on Etsy. You should click the image and see more of his prints.
Like hundreds of bloggers I followed 10 years ago, Ian parked his online writing and did other things. But yesterday he announced a reboot.For the nth time, I'm going to try to restart this blog. I spent a while going back over some old posts and decided I don't want to let it go. I'm not going to change the name this time. The idea behind the title is still relevant and can be stretched to cover the other things I want to write about.
Now read Jason Koebler, "We Should Replace Facebook With Personal Websites" on Motherboard, December 19, 2018.
[The Tree of Life silk screen print (above) is available for 120 pounds on Etsy.]
Bernie Goldbach posted a photo:
In Mitchell Street approaching the Clonmel Guard.
Bernie Goldbach posted a photo:
These malted milk treats have a beautiful fudgy flavour thanks to the malted milk powder that I use in the baking process. There are a couple of brand names if you’re looking to pick it up for yourself. The ones that are easiest to find in the supermarket are Ovaltine & Horlicks.
Allegedly, the malted milk that I like is used in a large Irish diner-style chain of restaurants for their malted milkshake. Ever wanted to make one yourself at home? Simply add a couple of tablespoons to some quality partially melted vanilla ice cream.
The first thing you could do with the malted milk is to include them in some food-themed gifts for Christmas.
That includes some fudge cookies in a jar inspired by The Pink Whisk:
Also some malted hot chocolate inspired by a Jamie Oliver recipe from an old show of his. Both gifts will go down splendidly well.
What will be a huge hit though have been my malted milk malteaser cookies. As per usual with my cookies, the dough can be chilled in advance and baked within 3 days or frozen for up to a month before baking. This recipe makes approximately 20 large cookies which are chewy in the middle and crunchy on the outside.
make ahead cookies
- 90g Malted Milk Extract
- 90g caster sugar
- 85g butter at room temperature
- 2 medium eggs
- 200g plain flour
- 1 teaspoon of baking powder
- 1 packet Malteasers (malt balls covered in chocolate)
Preheat your oven to 200 degrees Celcius and line 2 baking trays with greaseproof baking paper.
Cream the milk extract, caster sugar and butter together until light and fluffy. Beat in the 2 eggs until fully combined then add the flour and baking powder and mix again. Finally crush the malteasers in your hands before stirring them into the cookie dough.
Using a dessert spoon, spoon the mixture directly onto the tray, leaving a lot of space between each cookie. I normally bake only 4 on each tray so you will need to rotate your trays, however it’s rare you’d bake the whole batch all at once. That is, unless your step-daughter decides to stick her fingers in each of the cookies on one tray as soon as they come out of the oven. Ahem.
Bake in the oven for between 9-12 minutes. As soon as they start to turn golden brown, remove the trays and leave the cookies on the baking paper for 10 minutes before gently moving with a spatula to a cooling rack. The cookies will keep for up to 7 days in a sealed container kept in a cool, dry location but honestly I’d refrigerate or freeze your dough and bake these cookies fresh.