NewsLocal NewsFormer garda abused disabled young boysBy admin – December 31, 2012 1009 Twitter WhatsApp Print Linkedin Previous articleAirport strike unlikelyNext articleLimerick home helps welcome cut reversal admin Facebook Advertisement Email A FORMER Garda and scout master abused young boys when he was in charge of a special scout troop for disabled children, Limerick Circuit Court has been told. John Joseph (Jack) Dunne, formerly based at Pearse Street Garda Station in Dublin pleaded guilty to 14 counts of indecent assault on young boys in Dublin on dates unknown between 1963 and 1969.The court heard that two of Dunne’s victims were polio sufferers whom he contacted through his work with a group of disabled scouts.Sign up for the weekly Limerick Post newsletter Sign Up The now 82-year-old, who lives at Cannon Breen Park, Thomondgate, Limerick, indecently assaulted two of his victims at Pearse Street Garda Station, where he worked as Juvenile Liason Officer, while other indecent assaults took place at scout camps in Dublin and Waterford, and in his car after he dropped the boys home from scout meetings.In his evidence Sargent Martin Philips from the National Bureau of Criminal Investigation in Harcourt Square, Dublin, said Dunne resigned from the force in 1976 when he was the subject of allegation of indecency but no charges were brought.A native of Limerick city, Dunne was a Scout Master from 1953 to 1976 and involved with a special group for disabled children at a scout hall near Pearse Street which was then known as Westland Row.Judge Carroll Moran was told the sexual abuse first came to light after the publication of the Ryan Report in 2009 when one of Dunne’s victim’s contacted gardai.In his victim impact statement, the now 58-year-old, who contracted polio when he was six months old, recalled how he met Dunne while on a train to Knock with the Polio Fellowship of Ireland.He said the former Garda was the scout leader with a group of disabled scouts from Dublin and he invited the ten-year-old to join the troop when they got back to Dublin.The victim, who is confined to a wheelchair for the past four years, said he was first abused during an overnight stay in the scout den, when Dunne put his hand down his pyjamas and started touching his private parts.The victim also recalled incidents of abuse where he was kissed and fondled by the former Garda during a trip to the cinema and on another occasion in the Phoenix Park when Dunne gave him a lift home from the scouts.“Jack Dunne was in a position of trust; he was a Scout Leader; a Garda and a person of power. He abused that power and hid behind his so-called good works. I now see him as a bad person who used that trust and his position to gain access to young boys,” the victim said.Another victim, who is now aged 56, told the court that he met Dunne when he was hospitalised for polio which he contracted when he was two years old.In his victim impact statement, he called the former Garda a paedophile and claimed Dunne had visited a particular ward at a children’s hospital in Dublin “especially to recruit new victims”.He said he was abused by Dunne in his car just a short distance from his home in Dublin, and also in Pearse Street Garda Station as well as at the annual scout camp.“He had free access everywhere he went; nobody questioned his word. He was seen as the good garda looking after the poor little handicapped kids,” he said.The court heard Dunne met his two other victims, two brothers from Dublin, at a swimming gala organised by the scouts.Dunne brought one of the boys to play snooker in a room on the top of Pearse Street Garda Station and cooked him a fry and then put his hand down his pants and fondled his penis.Defence Counsel Mark Nicholas (BL) said his client’s behaviour was “disgraceful and unforgiveable” but said Dunne, who joined a religious order after he left the Gardai, had sought help for his problems in America twenty years ago.The court heard he joined the Congregation of the Blessed Sacrament in 1977 and, following advice from his superiors, went to seek help for his problems at Trinity House in Chicago in 1992.Mr Nicholas said the abuse involving the four victims had come to light as a “downstream effect of the Ryan Report “ when people got the strength to come forward. He said that his client had made early admissions of guilt.Judge Moran was told Dunne had one previous conviction for indecent assault on a 12-year-old boy in 1986 for which he received the Probation Act.The Judge said it was a difficult case with a lot to consider and adjourned sentencing until January 18.
Source: DélifranceBakery supplier Délifrance has launched the Brownie Swirl to tap into the hybrid trend.The sweet treat combines French puff pastry with “one of North America’s most popular dessert classics”, it said.Part of its A Taste Of range, the viennoiserie hybrid will join 12 mini cheeseburgers, NY Cheesecake, and Grilly Focaccia.The new product has been developed to provide a “fluffy melt in the mouth” texture and thin, crisp layering.The launch follows Délifrance’s latest bakery report, Prove It: a viennoiserie focus, which reveals that 70% of consumers agree that taste/flavour is their top consideration when buying a pastry, with 28% willing to buy more if there was a wider choice of flavours available.“It’s clear that the love of hybrid products is not slowing down any time soon,” said Stephanie Brillouet, marketing director for Northern Europe and North America at Délifrance.“From the cronut to the cruffin, croissant hybrids are exploding the category with exciting new tastes and combinations that are accessible across multiple day parts.“We have noticed a real opportunity here to create something unique and pleasurable in the Brownie Swirl,” she added.The Brownie Swirl is suitable for the quick-service restaurant (QSR) and out-of-home (OOH) markets.A host of bakers and manufacturers have jumped on board the hybrid bakery train. This year, M&S launched a Cretzel, a croissant/pretzel hybrid, while Robert’s Bakery unveiled a Pangel, a cross between a pancake and bagel.“Eating habits have changed considerably,” said Brillouet. “We know that 45% of global customers like to try new flavours, and with today’s busy modern schedule, 61% of under-35s are eating more often in-between meals.“In fact, snacking culture has seen a surge due to lockdown with more than one in three British adults finding they were snacking more often during the day. Operators need to tap into this by offering a great on-the-go range that strikes a balance between the traditional and experimenting with new flavours.”
Load remaining images Last night, String Cheese Incident took to Atlanta, Georgia, kicking off their two-night run at Chastain Park Amphitheatre. For Friday’s performance, despite brutal storms rolling through during the middle of the first and second set, String Cheese Incident was energized and in proper form, still making for a magical night (with the stage being set against the backdrop of a rainbow at points). Particularly considering that these of shows will serve as the group’s last run ahead of their annual return to the iconic outdoor Colorado venue, Red Rocks Amphitheatre, it’s clear that String Cheese is heating up and not letting anything getting away.The String Cheese Incident Busted Moves Like Jagger On Opening Night Of Electric ForestAcross both sets, String Cheese exhibited exemplary cross-song jamming. From the get-go, the show-opening sequence of “So Far From Home” through “Lost” into Peter Rowan’s “Walls Of Time” was tight and dialed-in. After “The Road Home,” which segued into another Peter Rowan cover—this time, a stellar rendition of “Midnight Moonlight”—the first set hit its climax. The group brought back “Blue Bossa,” which hasn’t seen airtime since the group’s Red Rocks performance on July 26th, 2015, making for close to a two-year gap in between plays. “Blue Bossa,” as is only appropriate for a performance in Atlanta, then transitioned into the Allman Brothers’ “Ain’t Wastin’ Time No More,” which was a fitting tribute to the late Gregg Allman and Butch Trucks, both of whom passed earlier in the year.The String Cheese Incident, Garaj Mahal, Oteil Burbridge & More To Play Element Music FestivalThe second set was served up as a seven-song, close to non-stop sandwich around “Just One Story.” After the opening “Just One Story,” String Cheese expertly moved into “My One And Only,” further highlighting the Colorado ensemble’s attention to thoughtful and tight transitions during last night’s show. From there, “Galactic” kicked off the sprint to the end of the set, with “Sing A New Song,” “Sirens,” and “Hi Ho No Show” making appearances ahead of the set-closing return to “Just One Story,” with Kyle Hollingsworth regularly teasing “Shakedown Street” throughout. With the weather clear and spirits high, String Cheese returned with an encore of “Falling Through The Cracks,” which eventually led into a cover of Johnny Cash’s “Ring Of Fire” to end their show.You can listen to the full show below, courtesy of Dillon Fries, plus check out photos from last night, courtesy of Joshua Lumsden. Setlist: String Cheese Incident | Chastain Park | Atlanta, GA | 7/7/2017Set One: So Far From Home> Lost> Walls of Time, The Road Home> Midnight Moonlight, Blue Bossa> Ain’t Wastin’ Time No More, Give Me The Love> CollidingSet Two: Just One Story> My One And Only, Galactic> Sing A New Song> Sirens> Hi Ho No Show> Just One StoryEncore: Falling Through The Cracks> Ring Of Fire
The Palm Beach County Sheriffs department is reporting that one of it’s undercover officers was injured in a shooting involving a known MS-13 gang member.The incident occurred around 8:00 pm at Turnberry Apartments near PGA Boulevard and Military Trail.According to the report, the undercover narcotics deputy and other agents, met the suspect in a parking lot close to the apartments where the dealer lived to conduct a drug deal.The agents pulled up behind the suspect vehicle and identified themselves. An agent then walked up to the driver’s side of the suspect’s car and that when the suspect pulled out a weapon and shot him two, to three times. The deputy then opened fire on the suspect, killing him in his vehicle.The deputy, who just turned 29 that same evening, was rushed to the hospital with a bullet lodged in his cheek. He is currently undergoing surgery and is expected to be ok.
Share Facebook Twitter Google + LinkedIn Pinterest Peter Piper picked a peck of pickled peppers.A peck of pickled peppers Peter Piper picked.If Peter Piper picked a peck of pickled peppers,Where’s the peck of pickled peppers that Peter Piper picked Oh Mother Goose, I think Peter left his pecks and pecks of red peppers in my kitchen! I love red peppers. I love them raw, grilled, fajita-ed, stuffed, souped, sauced, anyway shape or form. Our crop this year has been close to phenomenal and was slightly delayed due to all the summer rains. Now that I am closed for the season, they are coming out of my ears. We have been eating one or two peppers a day. They are a nutritious powerhouse, but let’s just say we are anxiously awaiting the hard frost/freeze to end the season.Last month I took a bushel basket (that is about four pecks) of red peppers to the hair salon to give away. The next hour or so I was there the big discussion was about…the sex of peppers. According to Pinterest and Facebook postings, the sex of a pepper is determined due to the number of lobes or chambers. Peppers with four lobes are female and three lobed peppers are male. One sex was better for cooking because it is sweeter, one better eaten raw.This is simply not true. Absolutely not! Peppers do not have a sex. The flowers are bisexual, (hermaphroditic) and self-pollinating. Lobes are determined genetically and have no effect on flavor and sweetness. Now in my opinion, four lobe peppers would be better to stuff and hold dip just because they are more stable to stand upright. Otherwise all peppers are created equal in the cooking world. What about a five-lobe pepper? Sex sells in today’s culture so I decided to stay silent during the salon conversation and left with an empty basket.Choosing pepper varieties determines the final mature color, texture and flavors you are looking for. Peppers are first green before finally maturing into a rainbow of colors. You can eat them green but patience pays off as colorful peppers will have more intense flavor and sweetness. Red peppers are a super hero when it comes to Vitamin C. Half of a medium red pepper has 95 milligras of Vitamin C. That’s almost 1.5 times our daily Vitamin C needs in less than 20 calories. You just can’t beat that.Peppers can be added to about any salad, soup, stir fry or skillet dish. Grill them and have them as a side dish. Puree them and add them to sauces, dips and soups. They are a hidden gem in the veggie world. Don’t forget to pick your peck of peppers!Enjoy these last flavors of the season. Roasted Red Peppers www.foodnetwork.com 4 large red or yellow bell peppers, preferably Holland2 tablespoons good olive oil Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks. Easy Roasted Red Pepper Hummus allrecipes.com“This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.” 2 cloves garlic, minced1 (15 ounce) can garbanzo beans, drained1/3 cup tahini1/3 cup lemon juice1/2 cup roasted red peppers1/4 teaspoon dried basil In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve. Quick and Easy Roasted Red Pepper Pasta www.pioneerwoman.com 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)4 Tablespoons Butter1/2 whole Large Onion, Finely Diced3 cloves Garlic, Minced1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped1 cup Vegetable Or Chicken Broth1/2 teaspoon Salt, More To TasteFreshly Ground Black Pepper1/2 cup Heavy Cream (more To Taste)1/2 cup Parmesan Shavings (more For Serving)Finely Minced ParsleyChopped Fresh Basil (if You Have It!) Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top. Easy Stuffed Pepper Skillet Dinner“Same great taste of stuffed peppers without all the prep and wait. Sometimes I don’t even add the rice.” 1 pound ground beef1 onion2 cloves garlic5 large peppers, sliced thin1 small can diced tomatoes or 1-2 cups chopped fresh tomatoes1-2 cups of cooked brown rice or quinoa3/4 cup Monterey Jack cheese Brown ground beef in a large skillet over medium-high heat. Add onions, garlic and sliced red peppers. Saute for 3-4 minutes or until starting to soften. Stir in tomatoes and rice or quinoa. Cook until hot. Top with cheese. Serve when cheese has melted. Easy Chicken Fajitas www.foodandwine.com 1 teaspoon pure chile powder1 teaspoon kosher salt1/2 teaspoon ground cumin1/2 teaspoon onion powder1/4 teaspoon garlic powder1 tablespoon cornstarch1/4 cup water3 tablespoons extra-virgin olive oil1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips1 green bell pepper—cored, seeded and cut into thin strips1 medium onion, thinly sliced2 tablespoons fresh lime juice, plus lime wedges for serving8 flour tortillas, warmed in the microwaveShredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.