Photo -- Tegwyn LantzPage 9
Donna Boyce
Photo -- Tegwyn LantzOn Tuesday, February 19, 2008, the Columbus Welsh Singing Society, under the direction of Ann Gillard, gave a concert at Friendship Village of Columbus. The performance was a well-rounded program of eleven Welsh songs, most of them hymns, the tunes of which were recognizable to many audience members even when sung in Welsh.
The evening started with the Welsh national anthem and proceeded with Ann sharing information with the audience about each selection. A bit of whimsy was provided with “Y Mochyn Du” and Ann involved the audience by having the chorus printed phonetically on the back of the program and asking us to sing with the choir.
At one point, Ann explained to the attendees the practice of the Welsh repeating the chorus and by the time the last selection, “Cwm Rhondda,” came around, I was singing along with the choir and really getting into the second chorus repetition (in English) and wishing that the rest of the people around me were also singing. A moment later, Ann turned and motioned for the audience to join in for the third go-‘round and most of the people in the room responded to her energy and enthusiasm and sang along. The perfect ending for an enjoyable concert.
“All Wales is a sea of song.”
John Ceiriog Hughes 1832-87; Yr Oriau Olaf
With Peggy Morgan Speakman
Welsh Leek Salad
| 1/2 cup olive or salad oil | 1/4 tsp. pepper |
| 1/4 cup cider vinegar | 8 medium leeks |
| 1 tbsp. grated onion | 1 tsp. salt |
| 1 tbsp. snipped chives | 1 tbsp. chopped parsley |
| 1 hard-cooked egg, chopped |
Make dressing:
In a jar with tight-fitting lid, combine oil, vinegar, onion, chives, 1 tsp. salt and pepper. Shake to blend well. Refrigerate until needed.
Trim root ends of leeks, trim green tops so leeks are about 7 inches long. Discard trimmings. Wash leeks thoroughly.
In large skillet or saucepan bring 1 1/2 quarts water with 1 tsp. salt to boiling. Add leeks, simmer, covered, 15 minutes or until tender. Drain. Cool 30 minutes.
Arrange leeks in 10"x 8"x 2" dish. Pour dressing over them. Refrigerate, covered, 3 hours, or until well chilled.
To serve, remove leeks and dressing to serving dish. Sprinkle with chopped parsley and egg. Makes 8 servings.
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Bara Sinsir Cymreig / Welsh Gingerbread Cake
This cake was traditionally made at many old Welsh fairs. In fact it is rather a misnomer, for it has no ginger in it, but tastes just as though it has.
| 1/2 cup molasses | 3 cups flour |
| 1/2 cup milk | 1/2 cup butter or margarine |
| 1 tsp. soda | 3/4 cup brown sugar |
| 1 tsp cream of tartar | 1/2 cup chopped mixed peel |
Warm the milk and molasses together. In a large bowl, sift the flour with the soda and the cream of tartar. Rub the butter into this until it is like fine bread crumbs, mix in the sugar and peel, and finally stir in the milk and molasses. Mix very thoroughly, then grease and line a tin about 8" square x 2" and pour in the mixture.
Bake in a slow to moderate oven. (approx. 300°) for about 1 1/2 hours or until a skewer can be inserted and come out clean.
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Do you have a favorite Welsh recipe you’d like to share? If so, we’d love to print it. Send to: Peggy Morgan Speakman, % WSCO, PO Box 12023, Columbus, OH 43212; or email pmspeak[at]insight.rr[dot]com.
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