General Chat

Now the French sing their anthem

LEIGH IS CRYING LOVE HIM!

WE LOVE YOU OUR LEIGH!<3 <3 <3

Mae Hen wlad fy nhadau now!

THEY ARE COMING OUT! :-) :-) <3

I ammmmmmmmmmmmmmmmmmmmmmmmmmm :-0

WALES IS IN THE TUNNEL READY AND WAITING

Now the French are in the tunnel too!

YEY!

IT'S OUR SHAUN!

SHAKE THOSE POMPOMS SHAUN! ;-) ;-) :-D :-D :-D

I SEE WALES' MASCOT .... AKA OUR FLY ...

...HAS MY HERO'S PHOTO UP AS HER AVATAR AGAIN!

WELL DONE OUR FLY! ;-) ;-) :-D :-D <3


I'M WEARING LEIGH HALFPENNY :-D :-D

Got him emblazoned on my Red T Shirt! ;-) :-D :-D :-D

and a DAFFODIL! :-)

Hello Radio Jem,
Hello Emma, Fly, Pat and Barbra.

Bad luck Scotland you played well. Well done Italy .

I am supposed to be flat with legs in the air " don't panic I'm not giving birth " better have a peep, no everything is ok :-D but things could alter before 7.00. Come on Wales you can do it.

Grub up folks.

Welsh cakes ingredients

225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind

How to make Welsh cakes
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.


Traditional Welsh recipe for Bara Brith

Bara Brith translates to ‘speckled bread’ and is a rich fruit loaf made with tea. Produced all over Wales the spiced fruit loaf is delicious when spread with salted Welsh butter.

Bara Brith ingredients

450G/1lb self-raising flour
1tsp mixed spice
175g/6oz Muscavado sugar
1 medium size free-range egg
1tbsp orange zest
2tbsp orange juice
1tbsp honey
300ml/½pt cold tea
450g/1lb mixed, dried fruit
Extra honey for glazing

How To Make It.

Put the mixed dried fruit into a mixing bowl; pour over the tea, cover and leave to soak overnight. The next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt. Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.

The recipe for Bara Brith can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon.


SOUPER CELEBRATION FOR SAINT DAVID

Otherwise known as Cawl this rich stew is the traditional meal celebrating the life and works of the Patron Saint of Wales.
These days the Cawl is eaten as single serving with crusty bread. In the old days, though, it would be a two-course meal with the broth being served first and then the meat and vegetable.
This is old-fashioned slow cooking at its best and will take you about two and a half hours.

Ingredients:
1 tbsp Lard
2 Onions, roughly chopped
4 Large Carrots, thickly sliced
1 small Swede, cubed
1lb Braising Beef or Neck of Lamb
1lb Smoked Bacon Joint, cut into pieces
12 Black Peppercorns
1 Clove
2 Bay Leaves
4 Sprigs Fresh Thyme
Water or stock to cover
1lb Potatoes, cut into large cubes
4 Small Leeks, very thinly sliced for garnish

1. Heat the lard in a large saucepan or flame-proof casserole. Add the onions, carrots and swede and brown on all sides. Remove from the heat and set aside.
2. Cut meat into equal pieces, and add to the pan and brown on all sides.
3. Return the vegetables to the pan with the meat and add the bacon and herbs. Cover with water or stock and bring to the boil.
4. Skim the surface then reduce the heat, partially cover and simmer for 2 hours, stirring from time to time and keeping the liquid level topped up.
5. Add the potatoes to the pan and continue to simmer for a further 20-30 minutes until the potatoes are tender.
6. To serve - Garnish with lots of finely chopped raw leeks. Serve hot.

~~~~~~~~

Jem~~I'm a bit worried about our Tec, he's told Archie to give the Frenchies a good kicking :-0 :-0 :-0

I have hid a leek down me shorts just in case I need to defend myself :-D Come on my Wales :-)

Got to get legs back up :-(

Enjoy the game everyone and no fighting
Shaun :-D

10 MINUTES TO GO ..... ARE WE ALL READY??? :-D :-D

HERE AGAIN IS THE WALES TEAM

BACKS:

15. Leigh Halfpenny
14. George North
13. Jonathan Davies
12. Jamie Roberts
11. Liam Williams
10. Dan Biggar
9. Rhys Webb

FORWARDS:

1.Gethin Jenkins
2. Scott Baldwin
3. Samson Lee
4. Luke Charteris
5. Alun Wyn Jones
6. Dan Lydiate
7. Sam Warburton ( CAPT)
8. Taulupe Faletau

Replacements:
16. Richard Hibbard
17. Paul James
18. Aaron Jarvis
19. Bradley Davies
20 Justin Tipuric
21. Mike Phillips
22. Rhys Priestland
23. Scott Williams



AND OUR OPPOSITION THE FRENCH!

Backs:
15. Brice Dulin; 14. Yoann Huget; 13. Rémi Lamerat;12. Wesley Fofana;
11. Sofiane Guitoune;10. Camille Lopez; 9. Morgan Parra

Forwards:
1. Eddy Ben Arous; 2. Guilhem Guirado;3. Rabah Slimani; 4. Romain Taofifenua;
5. Yoann Maestri; 6. Thierry Dusautoir (Captain)7. Bernard Le Roux;
8. Damien Chouly

Replacements:
16. Benjamin Kayser;17. Uini Atonio;18. Vincent Debaty; 19. Jocelino Suta;
20. Loann Goujon; 21. Sebastien Tillous Borde; 22. Rémi Talès;
23. Mathieu Bastareaud

MAE HEN WLAD FY NHADAU- THE WELSH NATIONAL ANTHEM

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

Cytgan/ Chorus
Gwlad, gwlad, pleidiol wyf i'm wlad.
Tra môr yn fur i'r bur hoff bau,
O bydded i'r hen iaith barhau.

LITERAL TRANSLATION:
The old land of my fathers is dear to me. Land of bards (poets) and singers, famous men of renown; Her brave warriors, patriots, For freedom shed their blood.

Chorus: Country, Country, (HOMELAND conveys the sentiment more accurately) I am true to my country. While the sea is a wall to the pure, most loved land,
O may the old language endure.


While most Welsh People know their anthem as written above, there are actually 2 more verses as follows:

Verse 2:
Hen Gymru fynyddig, paradwys y bard
Pob dyffryn, pob clogwyn, i'm golwg sydd hardd;
Trwy deimlad gwladgarol mor swynol yw si
Ei nentydd, afonydd, i mi

Old Mountainous Wales, The Poet’s Paradise,
Every Valley, every cliff, to my mind is beautiful,
Through patriotic feeling, how charming are
the murmurs of her brooks to me

Verse 3:

Os treisiodd y gelyn fy ngwlad tan ei droed,
Mae hen iaith y Cymry mor fyw ag erioed,
Ni luddiwyd yr awen gan erchyll law brad,
yr awen gan erchyll law brad,

If the enemy oppresses my land under his foot, The old language of the Welsh is as alive as ever Spirit not restrained or hindered by the hideous hand of treason, Not hindered by the hideous hand of treason.

Here are the anthems

WALES'
MAE HEN WLAD FY NHADAU

Welsh National Anthem just before Wales beat England 30 - 3.Saturday 16th march 2013

https://www.youtube.com/watch?v=AM4mIlYKG9s


FRANCE
La Marseillaise

https://www.youtube.com/watch?v=4K1q9Ntcr5g

Well done Jem,.

For the Scots - OH as soon as he knew HRH was there he said they'd lose. He says they always lose when she's there :-0

Wonder if anyone knows this as a fact :-S

Happy Anniversary Wenddddddd and MR Wend <3 <3

~~~~~~~~~~ BARBRA:-D :-D :-D <3

Come on Leigh ;-)

Hello Jem not long now :-D Scotland what happened there then ? they should have won :-( to much Haggis & Tatties B4 the Game ;-) :-D :-D

:-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)

CONGRATULATIONS WEND<3 & HUBBY

ON YOUR 39th ANNIVERSARY

LOVE FROM JEM and ALL YOUR FRIENDS <3 <3 <3 <3

:-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)

GEORGE NORTH 50th CAP

When George North steps out onto the pitch at the Stade de France in Paris today
HE WILL BE THE YOUNGEST PLAYER TO RECEIVE A 50th INTERNATIONAL CAP!

22 Year Old George, who was knocked out, not once but twice during the Wales v England game, returns to Wales’ Starting Line-Up in a number 14 shirt.

George will now take the RIGHT WING position formerly taken by ALEX CUTHBERT.

Alex has been stepped down for LIAM WILLIAMS to be included in the team. Liam will take George’s usual position of LEFT WING (11)

This will leave LEIGH HALFPENNY at FULL BACK.



George, a fluent Welsh Speaker, was born in King’s Lynn, England to an English Father and a Welsh Mother (from Anglesey, North Wales)

PLAYER PROFILE:

Name: GEORGE PHILIP NORTH
Born: April 13th 1992 in King’s Lynn, England

Height: 1.94 m / 6ft 4ins Weight: 17st 2lbs

RUGBY UNION CAREER:

Position: Wing / Outside Centre

CLUBS:

2010: Llandovery
2010-2013: Scarlets
2013 Onwards: Northampton Saints

NATIONAL TEAMS:
2010- WALES
2013 British and Irish Lions

CONGRATULATIONS GEORGE :-)