Michael and Gary talk about Brexit, the Letwin Amendment, Johnson's deal, and how both the UK and the EU bollixed this one up this badly.

Gary and Michael discuss a sign above a welfare office that said "Jobpath macht frei", and the clear movement towards the introduction of hate speech laws in Ireland.

*Some of the names in this episode have been changed to protect the privacy of those involved*Áine sits down with Dúlra, a mother of two adopted children, to talk about the process of adoption, why Dúlra and her husband went through the process, what it's actually like to adopt, what they learned from the process, and how their family is now.Dúlra runs the Domestic Adoptive Parents Ireland Facebook page, which shares stories of adoption, advice for those going through the process, and information for those who have successfully adopted. You can find the page at this link - https://www.facebook.com/adoptiveparentsireland/

Patricia shows you how to make a beautiful, vegetarian dish with aubergine, tomato sauce and two types of cheese. She pairs it with Scarlatti's - Sonata in G minor, commonly called the 'Cat Fugue'. Ingredients and instructions6 aubergines8 ozs. Mozzarella cheese grated4 ozs. parmesan gratedOlive oil *, salt, pepperTomato sauce – small cup olive oil2 cloves garlic28 ozs. tin tomatoes (i.e. 2 ordinary size tins)4 tabsps. tomato pureeSalt, pepper, sugarOreganoMake tomato sauce by putting all ingredients in a saucepan and cooking for half an hour. Then add oregano. Slice aubergines and leave to drain for 1 hour. Fry in oil until golden brown. Layer aubergine, followed by mozzarella , then tomato sauce and parmesan in a dish. Continue until all the ingredients are used. Bake at 150 C. for 45 mins.*This is very rich and I prefer sunflower oil.For non-vegetarians chicken pieces, browned in oil, can be added.

Gary and Michael discuss the new plan of Dublin City Council to dig up James Joyce and bury him in Ireland; an Irish Times poll on climate change; and how the Green movement's refusal to consider technological solutions will kill us all.

Sarah and Keith talk Extinction Rebellion, the environment, how finding a cause doesn't mean you're not still a loser, telling people not to have children because the planet is going to die, and ask exactly how much glue it takes to get hemp clothing to stick to stone.

Gary sits down with Michael Nugent, head of Atheist Ireland to discuss the work of Atheist Ireland and if they are, as Gary previously said, "occasionally right but often whiny".

Fr Maurice and Fr Marius, from St Mary's Church in Cork, bring us their Sunday Reflection. This week they talk about the lepers and the lessons we can take from them in building and maintaining Catholic communities in 2019

Aoife and Eina talk about grandparents, those who love having their grandchildren about and those who don't, and the importance of letting your children make memories with them before they pass on.

Patricia shows us a recipe that is perfect as we move into the colder months. Perfect for when you want to share comfort food with the family. It serves 4 people.She pairs it with Finlandia by Jean Sibelius, the unofficial national anthem of Finland. Ingredients and instructions500 gms smoked haddock or cod (soaked in cold mater to reduce salt flavour)800 gms. Potatoes – (I have reduced the 800 gms potatoes to 400 gms and made up the difference with 400 gms carrots)1 large/medium onion diced2-4 clove garlic300 mls whipping cream (I used light cream but if using full cream lessen quantity and make up difference with skimmed – see below)100 mls semi-skimmed milk (green label container)15 gms. butter (or substitute)Cut potatoes (and/or carrots) in matchstick pieces. Poach fish in cold water for 5-6 minutes having thrown out soaking liquid. Then remove and flake. Put it into a dish and add potatoes, onion and garlic. Pour over milk and cream. Mix gently and dot the top with butter or low fat spread. Serve with mushy peas and mint jelly or low fat spread and cabbage also works. Takes 40-50 minutes to cook at 180 degrees. Use foil initially to protect onions from burning but after about 30 minutes remove it and increase temperature.DO NOT ADD SALT BUT BLACK PEPPER AT THE END IS LOVELY.