Gript Media Podcasts

By GriptNews News Commentary Politics

Gript Media Podcasts episodes

February 10, 2020 TRSI 56 - What we know so far
The election count is still ongoing but there's already winners, losers, and people wondering why they bothered in the first place. It's been a pretty good election for the pro-life, and a pretty bad election for the biggest movers on Repeal in the 2016 Dail.
52 min
February 09, 2020 Sunday Reflection 15 - A city on the hill cannot be hid
Father Luuk Jansen, from St Mary's Church in Cork, brings us his Sunday Reflection. This week he talks about becomming cities on the hilltop that all can see.
5 min
February 05, 2020 TRSI 55 - As good as it needed to be
Martin and Varadkar needed a fantastic debate to stop Sinn Fein's rise, but did they get one or was it too little, too late? Also why Donald Trump is the winner of the Democratic primary in Iowa.
Issues in Iowa - From start
Leader's debate - From 9:25

38 min
February 03, 2020 TRSI 54 - The Sinn Fein Detente
The polls show SF pulling ahead of FG and becoming level with FF, but how much faith should we put in those polls and can FF and FG push them back down or is the death of the two party system?
51 min
February 01, 2020 Nature's Garden 01 - Give your garden to nature
Peter Carvill, a botanist formerly of the National Parks and Wildlife Service, and Phil Keoghan, a former schoolteacher, discuss the animals and flowers that you might see as we move into Spring, the small things that people can do in their own homes to help nature out, and the joy of nature in Ireland.
29 min
January 31, 2020 You Can Cook Too 21 - Roasted Eggplant and Tomato Orzo Pasta
Patricia shows you how to make a roasted eggplant and tomato orzo pasta. It's a great dinner recipe for when you're looking for something light.

She pairs it with the Hallelujah Chorus from Händel's Messiah.

INGREDIENTS [Serves 4]
Roasted eggplant
• 1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
• 2 tablespoons olive oil
• Salt and pepper
Roasted tomatoes
• 1 cup cherry or grape tomatoes, halved
• 1 teaspoon olive oil
• Salt and pepper
Everything else
• ½ pound ordinary or whole wheat Orzo
• ⅓ cup crumbled feta
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 2 tablespoons pine nuts, toasted
Lemon-garlic dressing
• 2 tablespoons olive oil, more to taste
• 1 tablespoon lemon juice
• 2 cloves garlic, pressed or minced
• ¼ teaspoon salt, more to taste
• ⅛ teaspoon red pepper flakes
• Freshly ground black pepper, to taste

INSTRUCTIONS
1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and the other rack in the upper third of the oven. Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy clean-up.
2. On the large baking sheet, toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 25 minutes, tossing halfway.
3. Meanwhile, on the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack until you return the eggplant to the oven after tossing. Roast until the tomatoes are tender and a little wrinkled, about 12 minutes. (So in an ideal situation, the eggplant and tomatoes will be done roasting at the same time.)
4. Bring a large pot of salted water to boil. Add the orzo, give it a stir and cook until al dente, about 9 minutes. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl.
5. To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes and freshly ground black pepper. Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley and pine nuts. Toss to combine. If the pasta seems dry, add a couple of tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt (mine needed ¼ teaspoon more) and pepper. Serve immediately.

MAKE IT DAIRY FREE/VEGAN: Omit the feta. You might want to add some thinly sliced, pitted Kalamata olives to make up for feta’s salty punch.
12 min
January 29, 2020 TRSI 53 - Apparently the teachers are not at it again
Michael and Gary discuss Catherine Noone's bad week; the news that funding for the National Maternity Strategy was taken away to fund abortion services; Michael supports teachers while Gary stops listening; great news for Noel Grealish and Peadar Toibin and how Gary refuses to write cards to his 1 year niece because 'she's illiterate'.
48 min
January 27, 2020 TRSI 52 - We're all feminists now
Gary and Michael discuss the NWCI's latest piece, which asked the leaders of most of the major parties what they thought about feminism. The results will not shock you.
1 hr 3 min
January 26, 2020 TRSI 51 - I just can't trust Leo when he talks about drugs
Gary and Michael discuss the latest election polls; Leo and his issue with the drugs question; and the latest demonstration of how unserious Irish politics are.
29:30 - Leo and drugs
45:45 On the lack of seriousness in Irish politics
59 min
January 26, 2020 Sunday Reflection 14 - Fishers of Men
Father Luuk Jansen, from St Mary's Church in Cork, brings us his Sunday Reflection. This week he talks about the call of Christ, the gathering of the apostles, and what it means to be fishers of men.
6 min