Be careful when you talk about football in Glasgow. You can insult a Rangers Fan when mentioning the game in Cologne, where they get hammered long time ago. Or, even worse, when you get Celtic and Rangers mixed up. This is not a problem for the Glasgow Band GLASVEGAS (Glas=Gaelic=green / Vegas=Spanish=meadow). Glasvegas are Celtic and Rangers. They play Scottish Rock at it’s best. Their lyrics would have brightened Kevin Coyne.
When your feet decide to walk you on the wayward side
Up upon the stairs and the downward slide
I will, I will turn your tide
Do all that I can to heal you inside
I‘ ll be the angel on your shoulder
My name is GERALDINE, I‘ m your social worker
Another band from Glasgow I am listening to since 4 days: TIDE LINES. Can’t stop humming and dancing along to such a lively and brisk tempo. What a speed of sound – mountain goats will climb at a furious rate up the hills. What an airy merriment!
For when the sun sets on the years
All the miles and all the fears
A world away from here
It’s in the morning
In my mind I see her smile
Where the tide lines grace the Isle
Cause I want to dance with a Highland girl
Where the skies reach out for miles
I want to feel the breeze of the Hebrides
I bought me a Scottish cookbook. Better to eat and drink the local food, when dancing to their music 😊. Enjoy the following meal:
5 Vegetable Paella
Ingredients:
Olive oil, 1 onion, 1 red and 1 yellow pepper, 300 gr paella rice, 1 large pinch of saffron, 2 sp smoked paprika, 1 lit vegetable stock, 150 gr green beans, 1 handful of pitted black olives, 1 jar artichoke hearts, fresh parsley, lemon wedges.
Method:
Heat a splash of olive oil in a large frying pan. Add onion and peppers. Season. Fry for about 10 minutes until softened but coloured. Add paprika and cook for a further minute. Add rice and saffron and stir. Pour over stock, bring to boil and cook over a medium high heat without stirring, for about 20 minutes, until rice is cooked. Cook beans for 3 minutes in boiling water. Add to paella with olives and drained artichokes. Scatter over chopped parsley. Serve with lemon wedges.