The Power Of The Written Word by Carl J. Ashley

Instead of a recommended read, we recommend you drop in for this book launch on Friday 11th April at 4pm in The Urban Co-op. 

Join Carl for book signings, tea & coffee plus some guest speakers (including John Loftus of Midwest Mentoring Limerick Business networking).

He works with clients all around the world and is the founder of Write Coach Ireland, and MenScape.  Carl Ashley is an advocate for men's mental health awareness and this book is intended to help anyone who wishes to write their own book and share the story of their journey.

Drawing on his lived experience of healing through writing, and navigating a path through addiction, depression, codependency, lack of self love, and more recently, the painful and difficult psychological abuse and narcissistic abuse known as parental alienation, Carl brings to light the importance of authenticity, personal identity, personal authority and accountability, as well as touching on the various hurdles, obstacles and roadblocks you can expect while discovering Your Power to Heal through Writing.

Anne Maher

Looking for a hearty, comforting dish with a kick? Chilli con carne is the answer — especially when paired with Blanco Niño tortilla chips! This recipe, inspired by Neven Maguire, has become an absolute comfort food staple in our house. Thank you Nevin. We love bringing the pot straight to the table and letting everyone help themselves.

I made a few tweaks, swapping out the pork mince and adding grated cacao from Nibbed. The result? A rich, flavorful chili that’s makes you want more!
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Ingredients

• 2 tbsp oil/ghee
• 2 onions, finely chopped
• 650g minced beef approx
• 2 tins chopped tomatoes
• 3 garlic cloves, crushed
• 1 tsp brown sugar
• 1 tbsp paprika
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 600ml beef stock
• 1 tin of red kidney beans
• sea salt
• freshly ground pepper
• 1 heaped tbsp grated cacao (I used the Nibbed Cacao block)

Method

1. Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
2. Add the minced beef and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.
3. Add the grated caco and stir well .
4. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.

​Geraldine Fitzpatrick

I discovered this preserve in the New Product section and thought let's try it.  Well, I am really glad I did. It truly lives up to the brand name Mór Taste!  I loved the tartness of the cherries. It was spread on bread, and crackers, added to yogurt and eaten off the spoon, that's how much I loved it.

Plus it has much less sugar.  I am looking forward to trying the raspberry.  Rumour has it that there will be blueberry and 4 berry arriving next week.  They are definitely going on my shopping list. Review by Geraldine


Let us know which of our products are your favourites and why
Email Geraldine [email protected]

Reduce waste and refresh your wardrobe
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Let’s ditch the throwaway mindset and make fashion more fun and sustainable! Reducing clothing waste isn’t just good for the planet — it’s also a great way to save money and get creative with your style.

Start by shopping smart — invest in quality pieces that last and check out second-hand shops or clothing swaps for unique finds. Got something you no longer wear? Swap, donate, or upcycle it instead of tossing it! A little creativity can turn an old shirt into a tote bag or a worn-out pair of jeans into trendy shorts.

Keep your clothes in top shape by washing them less often, at lower temperatures, and fixing small tears or missing buttons instead of replacing them. It’s easy, eco-friendly, and keeps your favorite outfits looking fresh for longer!

Let’s keep fashion fun, sustainable, and waste-free—one outfit at a time!

Geraldine Fitzpatrick

My dear Carmel came home from the market with a nice bunch of watercress. She knows that I love watercress. This dates to the years spent in Africa where we had watercress all the time. I love the fresh peppery taste of watercress in salads.
 
But I just wanted to try making soup, so I did. Watercress loses its peppery taste when cooked and the result was a lovely velvety cream soup.
 
Enough for 4
 
Recipe
 
INGREDIENTS

• One onion
• A stick of celery
• One or two garlic cloves
• 2 medium size potatoes – peeled and cubed
• 600 ml of water
• cook until potatoes cooked
• One bunch of watercress
• 100 - 150g plant-based milk, preferably made with of hungry soul ( see at bottom for method )
• A pinch of nutmeg
• Juice of ½ a lemon
• Salt and pepper

 
 
METHOD

1. Soften the chopped onion, celery and garlic in a drop of good olive oil, for about 5 minutes.
2. Add the cubed potato and 600ml of water.  Bring to the boil then simmer until the potato is cooked.
3. Drop in the watercress, the nutmeg and the plant milk and cook a further 5 minutes.
4. Squeeze in the juice of half a lemon.
5. Allow to cool just slightly and blend it all.
6. Taste and season with a little salt and freshly ground black pepper.

  
NOTE: Plant milk made from Hungry Soul cream cheese:  150ml of water & 1 tbsp of hungry soul Natural, well blended together.
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You can use any plant milk, but the hungry soul just gives the soup and very special taste … and taste is what it is all about, is it not?
 
Available in the good fridge in The Urban Co-op

Jacques, from Hungry Soul

I watched the Irish documentary with Liam Neeson narrating the story about the Irish famine again recently. This two part series was compulsive viewing reminding us of the catastrophic events that changed Ireland forever. As an adult of course I realise there are many reasons that contribute to famine, but as a child I was taught it was because a crop had failed. I was also taught that the famine lasted three years. 1845, 1846, 1847. You know how you have to learn those dates for primary school and they become seared in your memory…
 
This documentary though said it was seven years long. Seven? What? Did I forget this detail? Maybe. It’s a significant detail to overlook….but then this is Irish history and to the victor the spoils. History is very subjective. It is always a version of events that we get. Who benefits from the truth not being told. As I type the Kennedy files are released. Are we ready for it? As Jack Nicholson famously said you can’t handle the truth… it is difficult to learn there was food available but not everyone could have it when they needed it.
 
What would have happened if the local population were allowed to eat the local food that was available at the time? I often wonder this. Provision of access to nourishing food is vital to our survival. It remains one of our goals. Generational memory runs deep. 

​Anne Maher

Blindboy ran a great podcast recently about unstainable meat. A gifted story teller weaving the history of Pigtown as a sustainable food system compared with the current system of cheap food that is far from sustainable. It’s gorey and bloody and while he certainly warns folk of the sensitive nature of content it is a fascinating listen. Pigs sustained Limerick. The Limerick Ham was a delicacy and highly prized, the offal was an inexpensive nourishing food for all. Skills in butchery were valued. Pigs provided food and a living. It seems ridiculously simple that a single food source could achieve so much. We cloak ourselves now in the righteous indignation of animal cruelty to prevent ourselves dwelling on the reality of this lifestyle familiar to Limerick older generations. Imagine going back to this type of life again? Local foods expertly processed to nourish. Local foods that provide a living and a lifestyle. Imagine that! Fruit & Veg won’t be enough to fit this model. Soya is not local…and its production is not sustainable. We need meat.
 
For that there has to be death. Our local butchers are that conduit. It’s time to cultivate their importance again in sustainable food systems.

​Anne Maher