Category Archives: Rockall

Beverley Persaud, who reportedly paid to have her husband killed, and the man who carried out the heinous act for $1.7 million, on Tuesday pleaded guilty to the crime.

Persaud, 53 and her accomplice, Oswald Junior Yaw called Meow, 28, appeared before Justice Navindra Singh at the Georgetown High Court for the commencement of trial but opted to plead guilty to the capital offence of murder.

On Monday, the duo was arraigned in court and had denied thaton September 10, 2015, at Herstelling, East Bank Demerara, theymurdered Nathan Persaud.

Justice Singh deferred sentencing to February 16, 2021, pending a probation report for the duo. Yaw was represented by Rachael Bakker, while Persaud was represented by Ravindra Mohabir; the State is represented by Teriq Mohammed and Tiffani Lyken.

On September 10, 2015, Nathan Persauds bloodied body was discovered lying face down in his house at Lot 66, Herstelling New Housing Scheme, East Bank Demerara, with stab wounds about his body and his head bashed in.

Police recovered a hammer, two knives and a piece of rock, all of which had bloodstains. Yaw was later arrested at a city location and reportedly confessed to beating the block maker to death with a hammer.

He allegedly stated that he was promised $1.7M by Nathans wife to kill him. He had reportedly collected $30,000 and a further $35,000 in advance. After Persaud was killed, Yaw was reportedly paid $10,000 and promised $100,000 in weekly payments.

It is alleged that a property dispute between the husband and wife was the motive for the murder.

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Woman who paid to have husband killed, accomplice plead guilty - News Room Guyana

Competitive Pokemonbattlinghas seen many drastic changes over the years. The metagame has varied from generation to generation, and that's thanks in no small part to the available moves.

RELATED:Pokmon: 5 Fire-Type Moves That Are Overrated (& 5 That Are Severely Underrated)

Each move has a purpose, whether it's to deal general damage, deal type-specific damage, boost stats, set up hazards, or others. No moves are created equal, and some are just more valuable than others.Some moves have proved to not only be important and necessary when building teams, but have also shaped themetagame as we know it. Whether it was a move's introduction, removal, buff, or nerf, these moves changed competitive Pokemon oneway or another due to their popularity and viability.Note: This list was made from a Singles perspective,and not all the moves listed have the same viability in Doubles or VGC.

This Dark-type move was introduced in Generation 3, but it was barely worth using a move slot. That changed when it was given several buffs in Generation 6, increasing its base power tenfold from 20 to 65, andadding50% to that when it did itsjobof knocking off a held item.

This move isn't necessarily a game changer in battle, but the usefulness of knocking off defensive items like Assault Vests or offense boosters like Life Orbs has made the move a competitive regular, especially due to howmany Pokemon can learn it.

Some teams have Pokemon designated but specifically lead and set up hazards or status effects, therefore lacking in any attacking power and moves. They can cripple teams when not taken care of, but one single Taunt can ruin entire strategies.

Taunt disables the target from using status moves. This renders the Pokemon on the field useless, forcing a switch and taking away the other side's momentum. Much like its fellow Generation 3 Dark-type move Knock Off, Taunt received a buff in Generation 4, where its effect lasted three to five turns instead of just two.

Healing moves in general have been key in competitive for as long as fans can remember. Having that option toregain HPmeant certain Pokemon couldn't be beaten with brute force.

While Chansey, Toxapex, and Hippowdon have made use of moves like Soft-Boiled, Recover, and Slack Off respectively, Roost is widespread across almost every Flying-type, cute and scary alike, and even a few non-Flying types like Scizor. Given enough bulk,most Flying-types have become serviceable walls with their ability to Roost when they're stuck in a corner,with the bearable caveat of losing the Flying-type for that turn.

As long as you weren't using it against a Ghost-type, you could excuse Rapid Spin's 20 base power when it came with removing hazards on your side of the battlefield. Fortunately, that isn't even a problem anymore, with Generation 8 buffing it to 50 base power along with giving the user a Speed boost.

RELATED:Pokmon Sword & Shield: 10 Underrated Moves You Should Teach Your Pokmon

With how popular certain hazards have become and how damaging they could be to certain Pokemon, having that option to completely eliminate them could swing momentum far into one direction. Another such option for clearing hazards was Defog, gaining a buff in Generation 6 where it would clear out hazards on the user's side as well as the target's.

Earthquake is arguably the attacking move that competitive battling revolves around.

RELATED:Pokmon: The 10 Most Powerful Moves Ever, Ranked

It's a straightforwardly massive attackthat deals 100 base power physical damage, and a must-have on most wallbreakers' movesets. It's widespread across a lot of Pokemon too, great both for STAB or coverage for, say, a Steel-type user. What makes this interesting is its Ground typing, making it completely walled by Flying-types. As a result, Flying-types are just as important to have on teams as Earthquake users, giving that ability to switch into an Earthquake and take no damage.

This move, as its name suggests, places a Substitute in front of the user that absorbs a certain amount of damage, at the expense of 25% of its HP.

One properly executed Substitute can give the user leverage to essentially do whatever it needs for a few turns. Multiple strategies have been built around Substitute, pairing it with moves such as Dragon Dance for boosting stats, Leech Seed for constant healing, or Protect to keep the Substitute on the field and stall. There are very few ways to stop Pokemon with Substitutes set up, and the versatility of the strategies around it give it endless potential.

Thisis one of the most unique moves in the game, and the specific unique properties it has make it a competitive staple.Scald is a Water-type move that deals 80 base power special damage. That alone makes it a pretty good and reliable attack. What makes it exceptional is its 30% chance to burn its target.

Burning the opponent's physical sweepers can render them useless and completely cripple the other team, as burns reduce the power of Pokemon's physical moves. Even if Scald users don't burn their opponent, repetitive use of the move should deal enough damage to wear your opponent out.

This move was so important to the competitive scene that its current, sudden absence has been just as game-changing as its presence. When it was around, competitive battlers had to stay on their toes. Pokemon that had one solitary4x weakness such as Scizor or Swampert couldn't stay comfortable on the field when the Hidden Power of that one weakness was almost always a possibility, considering how widespread it is.

Now, having been removed in Generation 8, that option is no longer there, forcing battlers to come up with more creative ways to beat Pokemonthat are wallsby way of great typing.

Pivoting moves (a.k.a. moves that switch out Pokemon on the field) were around before this move, but U-Turn was truly the first of its kind, dealing damage while allowing the user to switch into a Pokemon of the player's choosing.

Switching the right Pokemon onto the battlefield can provide leverage that sways a match's momentum. Moves such as Roar that switch out the opponent's Pokemon relied somewhat on luck, and while Teleport let the user choose who to switch in, it had negative priority.U-Turn, on the other hand, was widespread and reliable regardless of the Speed matchup, while also dealing decent Bug-type damage. Honorable mentions go to Volt Switch and the recently introduced Flip Turn, the Electric-and Water-type equivalents of U-Turn, respectively.

Hazards were a cool niche then, but they're a mainstay now. Spikes and Toxic Spikes deserve mentions, but no Pokemon move in general has changed the game as radically as Stealth Rock has. Compared to other hazards, Stealth Rock has the interesting effect of damaging Pokemon upon entry depending on its type matchup with Rock. This heavily nerfed many offensive threats,such as honorary mascot Charizard, whose Fire-Flying typing fared very poorly againstthe Rock-type hazard.

Almost every adjustment tothe metagame since then has revolved around Stealth Rock, all the way until today's Generation 8 with the aforementioned Rapid Spin buff and addition of the Heavy-Duty Boots held item that shielded the holder of hazard effects.

NEXT:Pokemon: 5 Amazing Moves Pikachu Can Learn (& 5 It Never Should)

Next The 10 Best Pokemon Not In Sword & Shield (After Crown Tundra)

Kyle Laurel is a college student from the Philippines. He spent around three years as a freelance writer before becoming a list writer for The Gamer. He grew up around Pokmon and writes about that the most. You can battle him on Pokmon Showdown (juantum physics, Gen 8 OU), but he'll wipe you with his Garchomp.

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Pokemon: 10 Key Moves That Shaped Competitive Battling - TheGamer

Welcome to Between Takes; where artists and musicians tell stories about what happens behindthescenes.

WDETs Sam Beaubien has been dedicated to making music in Detroit for 20 years, and this series connects you with the stories he has heard on gigs and atrecordingsessions.

Get a look into Stevie Wonders audition for Motown Records, sessions with funk master George Clinton, renowned hip-hop producer J Dillas first days with a drum machine, and many more stories about what shaped the legacy of thismusicalcity.

John Sinclair in an important figure in the activism and music movement in Detroit during the late 1960s and early 1970s. Between hisimprisonment for marijuana, his role as manager for the MC5, opening the Artist Workshop, and helping found the White Panther Party, John had a huge culturalinfluence at thattime.

As a way to bring people and messages together, John hosted many free concerts and festivals. At these events, you would find cutting-edge music, protestsand public speakers talking about change that needed to happen for a better society including conversations about race, police brutality, and the freedom ofexpression.

Doug Coombe

JohnSinclair

John had a deep love for all genres of music that were a genuine expression of creativity. Jazz, soul, funk and rock all were welcome at his events. One artist who was known for his freedom of expression and far-out views was Sun Ra. A free-jazz and experimental musician whose music encapsulates the entire history of jazz in a single song, Sun Ra was THE Afro-Futurist of his time. His music was about the cosmos, planets, higher-beings and his whole band lived and worked together day-in and day-out. It was more than music it was alifestyle.

John was infatuated with Sun Ra and his music, which was also influential to the MC5. John was interested in meeting and working with Sun Ra. He interviewed Ra and also booked his band to perform in AnnArbor.

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WDET is here to keep you informed onessential information, news and resources related to COVID-19.

This is a stressful, insecure time for many. So its more important than ever for you, our listeners and readers, who are able todonate to keep supporting WDETs mission. Please make a gift today.

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Between Takes: Space is the Place for Sun Ra and John Sinclair - WDET

Published onJanuary 20, 2021

CategoryNews

Mixing techno, electro, rock, and punk.

Louisahhh is releasing her debut album, The Practice of Freedom, via HE.SHE.THEY this March.

Listen next Exploring the sounds of Nine Inch Nails, with Louisahhh

Incorporating influences including Nine Inch Nails, Patti Smith, and Judith Butler, The Practice of Freedom brings together industrial with electro distortions, techno, and rock, all united by Louisahhhs punk ethos.

The album is informed by her entrance to the world of BDSM, and finding a new identity as feminist/submissive.

I find typically that music is a premonition, that i think its about something when its being made and it winds up being kind of a prayer galvanising me (and perhaps the listener) forthe future, explains Louisahhh.

The Practice of Freedom follows her Ascender 12 with Maelstrom, on Discos Atnicos last year.

Pre-order The Practice of Freedom here in advance of its 12th March release, check out the artwork and tracklist below.

Tracklist:

1. Love Is A Punk2. Like A Shot3. Chaos4. Ferocious (Contained)5. Master6. No Pressure7. Not Dead8. Corrupter9. A Hard No10. Hunter Wolf11. Numb, Undone

Photo by: Ella Herme

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Louisahhh crafts industrial pop on debut album, The Practice of Freedom - The Vinyl Factory

On Instagram, until this week, a whopping number of 10 million posts had been dedicated to the hashtag of ramen alone. Featuring countless variants such as miso ramen with pan-fried spam and pork bone ramen, these had been put up by food enthusiasts from all over the worldfrom New York and San Francisco to Tokyo and Goa. During the pandemic, ramen has proved to be consistently popular, winning over short-term food fads such as dalgona coffee. Clearly people have been craving a warm and comforting one-bowl meal, featuring complex layers of textures and flavours.

The fact that it has emerged as an urban food phenomenon is obvious by the surge in deliveries and takeaways of ramen at Asian restaurants. Part of the reason is also that a typical broth needs to bubble away for a long time, often spanning 48 hours, thus making it easier for people to order in, rather than attempting it at home. Guppy in Delhi is one such example. We started deliveries in June, which was the peak of summer. One would have thought that people would want to order cooling salads, but ramen was a hit from day one, says Vikram Khatri, executive chef of the restaurant. Guppy is also offering DIY ramen kits as part of its delivery menu.

A similar story can be seen playing out in Panjim, where Chef Pablo Miranda runs Patraos Deli, known for its cured meats, weekly specials and other culinary curations. During a visit to Japan two years ago, he had ended up tasting over 200 varieties of ramen dishes. Inspired by this experience, just before the pandemic-induced lockdown, he had plans of opening a ramen house, which unfortunately had to be put on hold. Last May-June was the start of the monsoons. It was gloomy being locked up inside. And suddenly one day, an image of a ramen bowl popped up on my Instagram history. I realised it would be great to make this at home in this kind of weather, he says.

Miranda tried to put together a bowl of tonkotsu ramen, or a velvety pork bone broth recipe. It took him nearly a week to get the noodles right. When he perfected the bowl and put up an image, Miranda was flooded with messages on Instagram about whether he was taking orders or not. I wondered why not. And since then things have really kicked off. People cant travel right now, so they would like a taste of international flavours, he says. The ramen on Mirandas menu is made with hand-rolled alkaline noodles, a 24-hour tonkotsu broth, chashu pork belly, mayu or black garlic oil, chilli oil, shredded leeks, shiitake mushroom, an Ajitsuke Tamango or marinated egg, nori and spring onions.

Yet another chef who has taken to experimenting with ramen during the pandemic is Kavan Kuttappa, who works with The Permit Room and Toit Brewpub in Bengaluru, Mumbai and Pune. With some time on hand last year, he decided to recreate his experience of tasting 30 bowls during a 21-day-trip to Japan in 2018. Kuttappa started by making small portions for his friends, but seeing the demand, moved on to bigger batches. The ramen that he makes is of a different style each time and is numbered in Japanese. The names are based on the type of dish he makes. So far, he has gotten till six. He usually announces the variant on social media most Wednesdays for delivery that same weekend, and every batch is sold out within minutesa response that has Kuttappa baffled. "A Japanese ramen chain, which is a giant player in Tokyo, is coming to the country. Clearly, it has gotten wind of this trend and wants to tap into it, says Kuttappa.

Lobster ramen at Guppy, Delhi

However, while the pandemic might have brought ramen into the sudden spotlight, it has been making its presence felt on restaurant menus for the past six to eight years. Khatri, for instance, introduced it at Guppy six years ago, with 15 variants featuring noodles of all kindsthick, thin, egg, eggless, and more. At one point, we were the only restaurant doing vegan ramen, he says. Fatty Bao too started offering ramen seven years back in Bengaluru, and has seen it being embraced as a comfort meal by the diners. It has taken some time for people to get used to the runny yolk, par-cooked veggies and the soupy broth. When I launched it, I remember people saying, yeh tho maggi noodle hai, paani wala broth hai. I learnt to acquire a thick skin to such comments, says Manu Chandra chef-partner, Olive group of restaurants. People just couldnt wrap their heads around the fact that a simple broth cooked for hours and hours, without many added extracts, could be delicious. Taste has, over time, become so synonymous with spice, that people take time to accept something in its bare simplicity.

He made a decision right at the beginning to provide an array of broth and noodles to cover a middle groundoffering an elevated experience to those who crave ramen, while also easing the rest into the dish. Ramen, truffle and blue cheese have had a similar trajectory in India. There has been a shift now, with more people enjoying the real deal. They dont mind the runny egg, the slippery alkaline noodles. This gives the chef to launch more products in that headspace, he adds. It helps that restaurants such as Guppy and Fatty Bao are located in urban centres, which are home to well-travelled young professionals, who have been exposed to the dish over time. The uptake is good and continues to be so. It offers a lot of comfort, while also working really well if you are peckish, he says.

Love for ramen has also changed lives. It is one of the reasons that Benpramar pivoted from a corporate job towards becoming a chef. During his travels abroad, he would make it a point to try out the various ramen dishes. And when he would come back to Mumbai, Benpramar would sit at his desk and dream of ramen. I used to live in Pali Naka, with a meat shop located below my house. So, I would get the bones easily. And during my travels, I would pick up a lot of ingredients like kombu and bonito flakes, he explains.

Benpramar started out with quick broths simmered for two to three hours and then kept slowly extending the cooking time. He enjoyed cooking ramen so much that he started weekend pop-ups for 10-11 guests, for which he would slow cook the broth for nearly 48 hours. Benpramar had plans to open a ramen bar in Bandra but that didnt materialise. Meanwhile, he quit his corporate job to study the culinary arts in Buenos Aires. When he came back to India three years back to open a restaurant in Goa, he made sure to include ramen on the menu. Since the lockdown, I have been staying in Bengaluru, where I run a delivery kitchen from my sisters kitchen. And we get at least 30 to 40 orders on a weekly basis for ramen. While I may experiment with the spice levels, aromatics and toppings, I mainly stick to making a pork bone broth, either tonkotsu or shoyu, which are truly a labour of love, he explains.

Pablo Miranda tried to put together a bowl of tonkotsu ramen, or a velvety pork bone broth recipe

What also works is the versatility of the dish and its ability to adapt to local ingredients and flavours. In fact, contrary to popular perception, ramen is not an entirely Japanese dish, but has its roots as a Chinese noodle dish, which spread to Japan, and integrated with the local food culture, mentions the website of the unique Shin-Yokohama Raumen Museum in Yokohama, Japan. From France and Germany to America and even Australia, Japanese born-and-bred ramen is presently taking the world by storm. The style now sweeping the world is one that's true to Japanese form, but eventually, as has been seen in Japan, it will be drawn to intermix with the local climates, environments, and food cultures of each country, giving way to new regional ramen styles from around the globe, it adds.

In India too, it has sparked off innovation. At Fatty Bao, for instance, one can see a confluence of influences in dishes such as the Via Malaysia veg ramen, Fatty Pho ramen featuring an aromatic chicken broth, the Soto Ayam Lamongan ramen or an Indonesian aromatic chicken broth with coconut milk and the Chinese Mixian ramen. According to Prashanth Puttaswamy, executive chef of The Fatty Bao, ramen is all about soupy noodles, versions of which one can find across southeast Asia. So, the team worked on ramen dishes based on those variants. For one dish, instead of the rice vermicelli noodles, he created black alkaline ones with activated charcoal powder. The idea has been to experiment with flavours while keeping some of the benchmarks of a ramen intact: slippery alkaline noodles, complex broth and an array of toppings such as the menma or seasoned bamboo shoots, green onions, nori sheets, and more.

At The Bombay Canteen, Chef Hussain Shahzad has brought together these staples with flavours from Sikkim in a dish called Thukpa Ramen, made with pork. It is part of a rotating section called, Just Because we Love it So Much, featuring ideas and concepts that the team likes. The thukpa is, perhaps, the closest to ramen in India, with its rich heritage of broth, dumplings and noodles. The team does a tonkotsu-style thukpa ramen, with trotters, bacon, aromatics and charred barley coming together in an intense, milky broth with a layered, velvety finish to it. The fat is not skimmed away but blended into the liquid, with the gelatin extracted from the bones. The team gets onto the broth as soon as it comes to the kitchen in the morning as it has to simmer away on a slow flame, he elaborates. This is served with noodles, hand-rolled in-house, slow-cooked pork belly and accompaniments such as chilli crisps, furikake, and more. When we started deliveries a couple of months ago, this was the one thing that everyone asked us to put on the menu, adds Shahzad. Its no wonder then that ramen has emerged as a warm embrace in these difficult times for people.

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Keller Williams, the one-man band - Livemint

So, I got a directors chair, sitting next to mine, during the shooting. And it was a nice, young guy, and we talked during the shooting. And I explained to him a little bit between shots, how it all worked. And then we all, Jane, and he and I, had lunch together. And it all went very well. And at the end of the lunch, I said, Jane tells me youre going to London. What are you going to be doing in London? He said, Well, Im with a singing group from Liverpool, and were going to be making our debut tomorrow night in London.

Yes, it was Paul McCartney.

By that point, Corman had already made the jukebox movie Rock All Night, which featured the music of The Platters, and would go on to produce the 1979 punk movie classic Rock n Roll High School. That film starred The Ramones, who got their name from Paul McCartney when he tried out the stage name Paul Ramon. But Corman had no clue who he was talking to back then, and the Mersey musician kept up his part in the masquerade of red sauce.

He was very cool, Corman says. He knew that as an American, I didnt know who The Beatles were, or what he was. And as he left, I said, Well, good luck, Paul, on your debut in London tomorrow night. And I remember he was very cool. He understood, and he didnt want to say, Listen, buddy, were the number one group. He just said, Well, were a singing group.

Whatever show it was Pauls singing group was in town for, the band apparently passed the audition. Then I saw the paper Sunday morning headlines, Beatles conquer London, Corman remembers.

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When Paul McCartney Braved the Set of Roger Cormans The Masque of the Red Death - Den of Geek

Sinn Fin MEP Chris MacManus has called on the Irish government to work towards a settlement that ensures Irish fishing rights off Rockall.MacManuss comments were made in response to the news that an Irish fishing vessel was boarded by Scottish fishing authorities and told they could no longer fish off the uninhabited island. Speaking from Brussels MacManus said: Rockall has been an historic fishing ground for generations of Irish fishers. The news that an Irish fishing vessel was boarded by Scottish authorities and advised it could no longer have access to those grounds is entirely unacceptable.The Midlands Northwest MEP called for dialogue on the issue. Iceland, Denmark, Britain and indeed Ireland all claim to have access to fishing rights around Rockall, and I call on the Irish government to work with their Icelandic, Danish and British counterparts to work towards ensuring Rockall as a shared resource for us all and thus protect the rights of Irish vessels to continue fishing in these historic fishing grounds. Our fishing communities must not be subjected to this kind of harassment again.

Also read:RT's Eye on Nature wildlife photography competition has a top prize of 1,000

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Irish fishery rights to Rockall must be protected - MacManus - Leitrim Observer

I was on the hunt for the Winter Pebbles, an assortment of turnips, potatoes, carrots, beets, parsnip and winter radishes that some enterprising farmers at the market sell as a mix. They look like a basket of gleaming jewels. They remind me of Fruity Pebbles, the breakfast of Flintstones.

Storage crops are typically harvested in the fall and kept cool and fresh all winter. Homesteaders would store these tubers in aptly-named root cellars, along with squash, sides of bacon, apples and whatever else they could squirrel away. The pandemic has made us contemplate various end-of-the-world scenarios and brought out the inner prepper in many people. It sounds fun and romantic, but the diet could get old, and any viable attempt to live off the land would mean coming to terms with turnips, and some of the other harder-to-appreciate roots, including celeriac, rutabaga and Jerusalem artichoke.

I had been thinking about Winter Pebbles a lot after they first caught my eye and had decided to buy some at the next market. Alas, my farmer friend broke the sad news: early that morning, as he was transferring the winter pebbles from their burlap sack into their quart cartons, a gentleman made an offer on the entire sack. The offer was accepted, and the pebbles were gone.

Oh well, next week I guess, I said. Unfortunately, thats it for the season, he replied. They were now out of turnips and storage radishes for the year, which means the Winter Pebbles could no longer be complete.

So there I was, forced by fate to do what I could have done all along: buy a bunch of different roots, and mix them together myself.

But I kept wondering: What was the gentleman going to do with that huge sack of Winter Pebbles? Its one thing to buy a small amount of Winter Pebbles and cook them right away but storing a diverse assortment of root crops in the same bag like that can be risky. Each type of tuber will have different storage needs. Radishes, for example, do better in plastic bags, while potatoes, garlic and many others prefer mesh. If youre buying a large volume of roots and planning on storing them, its actually wiser to buy and store them separately.

Winter Pebbles is more of a way of cooking than a specific mix of roots. Its a way of getting to know whats local in winter, and of tasting the flavors of the land, or the terroir, if you will. You may not be able to pronounce it, but youll know it when you taste it.

Visit your market and keep your eyes peeled for your local Winter Pebbles mix or create your own by choosing from different stands.

Tossed in olive oil, salt and pepper, and roasted at 350 until soft, those combined roots create an array of delicious flavors. The bitter flames of turnips and radish create a sharp contrast to the sweet, mellow carrots. Maybe next time youll skip the turnips. Or add some of the honorary root crops like squash or Brussels sprouts.

If that is not enough micromanagement for you, here is a recipe for a root tart from Kate, the co-inventor of Winter Pebbles.

Serves 4

1 rolled piece of pie dough or pizza dough (or you can skip this part and proceed with the roots)

Preheat oven to 400. Toss the sliced roots in oil and season with salt and pepper. Arrange them in a single layer on a baking pan. Roast until golden and tender, about 40 minutes. Remove from the oven and allow to cool.

Cook the sugar in 2 tablespoons of water in a thick bottomed saucepan on medium heat, stirring as necessary to prevent burning, until the mixture is amber colored, about 8 minutes. Turn off the heat, add the vinegar and a pinch of salt, and stir it in.

Pour the vinegar into a 9-inch pie pan. Scatter the sage and rosemary over the caramel. Arrange the sliced roots artfully atop the herbs, using pieces to stuff the holes. Sprinkle with the onion slices and crumbled goat cheese. Cover the whole thing with the rolled dough, and bake it at 400 for another 20 minutes, or until the dough is nicely crusted.

Remove from the oven to cool and invert the pan over a plate to serve.

Read more from the original source:

Roots Rock All Winter Long - Shepherd Express

Despite the UK and EU finally agreeing on a Brexit deal last month, the majority of Irelands fishing fleet has not been given full permits in order to enter Britains waters. Just over seven percent of their ships have been given temporary permits, with some fishermen labelling the situation as chaotic. The Irish government has also been criticised for failing to have a plan B to aid fishermen in the country post-Brexit.

Under the agreement, EU fishing fleets are given access to the UKs waters with the condition that over a five-year period they return 25 percent of their catch.

However, after being given late notification by the EU Commission, a large number of Irish vessels have not been able to enter the waters due to the lack of permits.

Patrick Murphy, chief executive of the Irish South and West Fish Producers Organisation, stated preparations should have been made months ago.

Referring to an incident earlier this month where an Irish boat was boarded by UK officials and told to leave UK waters nears Rockall, he told Afloat: Rockall is not the only issue - the Department of Agriculture, Food and Marine had no plan B.

The Irish government has claimed it is now working urgently through the Commission to resolve the issue.

Mr Murphy has previously hit out at the implications for Irish fishermen due to the agreement.

He toldExpress.co.ukhe had examined the agreement and was fearful for the industry's future.

He said: Can we as an industry trust Brussels to have Irelands best interests at heart? I think not.

JUST IN:Brexit LIVE: This ISN'T what we fought for! Brexiteer turns on deal

For example, on the issue of access to waters, the French fleet continues to have the right to fish within the 12-mile limit of the inhabited Channel Islands of Jersey, Guernsey, Alderney and Sark but the Irish fleet is excluded from the waters surrounding the uninhabited Rock of Rockall that is closer to the Irish mainland than it is to the Scottish mainland.

Species such as herring in the Irish Sea were all but gifted to the UK while herring in the English Channel were kept by our EU partners.

In order to address certain issues over trade, the EU has also created a Brexit fund to hand money to member states.

Under the Brexit Adjustment Reserve Fund, Ireland will be handed 1.051 billion (891million) from the fund.

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France, Belgium, Germany and Denmark will also be handed money due to the loss of trade with the UK.

Due to its proximity and interconnectedness with Great Britain, Ireland is set to be hit hardest by Brexit.

Fishermen in Ireland will lose 15 percent of their fishing quota due to Brexit.

The agreement has come under scrutiny from some sectors, namely Scottish fishermen who have been hit by additional red tape.

Due to the additional paperwork needed to export to the EU, fishermen north of the border have been hit by severe delays.

Fishermen have demanded the two sides rework certain elements of the agreement due to the delays in exports.

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EU disaster: Irish fishermen turn on Brussels as 93% of ships BARRED from UK waters - Daily Express

Glenn Frey carved out one of the most important careers in modern music history before his death at the age of 67. The Eagles singer, songwriter and guitarist died on Jan. 18, 2016, leaving behind a vast musical legacy.

Born in Detroit on Nov. 6, 1948, Frey grew up in Royal Oak, Mich., and he developed an early interest in music, learning piano and guitar and performing in several local groups. That brought him to the attention of Bob Seger, who became a mentor and gave Frey the chance to do his first recording sessions. That's a young Frey playing acoustic guitar and singing enthusiastic background vocals on the Seger classic "Ramblin' Gamblin' Man."

Frey then made his way to California, where he quickly became immersed in the burgeoning country-rock scene. He formed a duo called Longbranch Pennywhistle with another aspiring singer-songwriter named J.D. Souther, releasing one self-titled album in 1969 before they went their separate ways. Frey was then drafted by Linda Ronstadt to play in a new backing group that she envisioned as a group of Los Angeles country-rock "all-stars."

That's where he first metDon Henley,Bernie Leadon and Randy Meisner; Henley had previously played drums in a group called Shiloh, whichKenny Rogersfirstdiscovered in Dallasand brought to Los Angeles to record, Meisner had played in Rick Nelson's Stone Canyon Band, and Leadon had performed with the Flying Burrito Brothers. They ended up playing just one gig with Ronstadt before splitting off to form the Eagles, releasing their debut single, "Take It Easy," in 1972.

The group became one of the biggest superstar acts of the 1970s, releasing a long string of classic hits including "Peaceful Easy Feeling," "Best of My Love," "One of These Nights," "Lyin' Eyes," "Take It to the Limit," "New Kid in Town," "Hotel California," "Heartache Tonight" and many more that defined an entire era of American music.

Frey went on to a successful solo career after the Eagles disbanded, placing solo hits including "The Heat Is On," "You Belong to the City," "Smuggler's Blues" and more, and he also developed an acting career that included roles on Wiseguy, Miami Vice and the film Jerry Maguire. He reunited with the Eagles in 1994 and continued to tour with them until his death in 2016, which came about as a result of complications fromrheumatoid arthritis, acute ulcerative colitis and pneumonia.

Henley remembered Frey as "the one who started it all" in a statement after his death, hailing Frey's leadership and vision as the driving force of the Eagles.

He was like a brother to me; we were family, and like most families, there was some dysfunction," Henley posted toFacebook. "But, the bond we forged 45 years ago was never broken, even during the 14 years that the Eagles were dissolved. We were two young men who made the pilgrimage to Los Angeles with the same dream: to make our mark in the music industry and with perseverance, a deep love of music, our alliance with other great musicians and our manager, Irving Azoff, we built something that has lasted longer than anyone could have dreamed."

"He was the spark plug, the man with the plan," Henley added. "He had an encyclopedic knowledge of popular music and a work ethic that wouldnt quit. He was funny, bullheaded, mercurial, generous, deeply talented and driven. He loved his wife and kids more than anything. We are all in a state of shock, disbelief and profound sorrow."

Henley initially indicated that Frey's death probably spelled the end of the Eagles, but in 2017, in a move that the proud father probably would have loved, Frey's son Deacon joined the Eagles in a new lineup that also includes Vince Gill, helping to carry his father's music to yet another generation of fans.

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5 Years Ago Today: The Eagles' Glenn Frey Dies at 67 - Taste of Country