Ever been to Lough Derg? No? Well, take it from me, it’s tight going. Come to think of it, maybe they should rename the place ‘Tight Going.’ It wasn’t the sleeplessness that I struggled with (my previous life as a student had me well versed in all-nighters) or the bare-footedness but rather, going without food […]
My grandmother always used to say that if you’re making soup, you always have to have a “bit o’ bane.” More often than not she was referring to shin of beef soup and she rarely made it without the big, marrow-filled bone in the middle. It’s a tradition I cleave to when I’m using shin […]
Most of us continue on doing what we know we shouldn’t, and in no time at all it becomes a habit.
“Can I have mine without coriander?” is a regular request at home.
CAKES ‘N BAKES…Hello March! Like this time last year, there still is a real sharp nip in the air, even though our wee country is trying to fool us with a few clear days with bright mornings and longer evenings. I’ll definitely not be parting with the hot water bottle or my numerous layers of clothing for a good wee while yet.
TASTE SCENE…I reckon Gillian Wallace makes deadly cheesy bacon pastries. The recipe, lovingly described in a new publication by Donemana Presbyterian Church, ‘Some Favourite Recipes’, comes across as decadent and moreish. It sounds to me if Gillian’s ever doing a Come Dine With Me fund-raiser, I’d be first in the queue.
CAKES&BAKES: Think of a citrus flavour to add to your cakes and I would near guarantee 99 per-cent of you would say lemon.
TASTE SCENE: ‘Why don’t you write an article about Buckfast?” a friend at work suggested, whilst I was chewing over which ingredient might make the focus of this week’s rant.
CAKES & BAKES: I had a nice wee start to the week –a couple of days off work! Most of you won’t believe me but I can tell you it was well needed, it’s a busy time of year getting coursework all sorted and making sure all the kiddos are ready for the exams in a couple of months time! It’s mad how time flies on!
TASTE SCENE: If I’d have had my way, we’d have tried scallops and black pudding in pasta with peas. I’ve never had it before (I don’t even know if such a dish exists) but I recall a particularly memorable scallop and black pudding experience from Galway (once upon a time), minus the pasta.