(With a tip o' the hat to Krista Davis, who kindly let me slip into her slot for this special day.) I gave you an Irish recipe last week, but since today is Saint Patrick's Day, I want to wallow in the glories of current Irish food, both raw and prepared. If there's any doubt that Ireland has joined the ranks of foodie nations, I hope these pictures will lay that to rest.
That's me and "the tart with the cart," perhaps better known as Mollie Malone, with her cockles and mussels, in Dublin.
Shall we begin with the "full Irish"?
(that would be breakfast)
And then on to lunch: a nice ordinary sandwich, with a bit of brown bread and smoked salmon
And then a bit of dinner, with mussels and samphire (which grows on rocks, I'm told)
And now off to the country, where I will have a kitchen to play in.
|Bread at Field's Market in|
My favorite fishmonger in Union Hall
(he was thrilled to have a real writer
in his shop)
|The cheeses at the Skibbereen|
|Fresh greens in November!|
|No, the baby's not for sale|
And don't forget dessert!
|(Known somewhere else as|
mille feuilles or Napoleons)
Is it any wonder that I've set my County Cork series in Ireland? I go for the food. And the craic. And the people. And the views. And the history.
(And if I've convinced you--go buy the books (Buried in a Bog and Scandal in Skibbereen), más é do thoil é! (And go visit!)