Highlights: we got in a great conversation with David Lebovitz whose recipe aided in my first successful batch of french macarons.
Check back on Sunday for our next Feature in the Women’s Day Series!
Here in Ireland, pancake Tuesday (aka Shrove tuesday) is done very BIG!
BIG and Festive; by festive, I mean we have crepe-like pancakes topped with lemon juice and dusted in icing sugar. I’ve never seen a place go so crazy over pancakes, but I won’t deny you the pancake-pleasure, I love them so much! You must, must, must top them with CANADIAN maple syrup 😉
So if you haven’t prepared your sourdough sponge overnight like I mentioned last week for sourdough pancakes don’t be frettin’. Here is plan B, follow this alternative recipe by Donal Skehan & the guys at Happy Pear for Dairy-free, gluten-free, banana buckwheat pancakes! secret recipe: tahini. These guys are so entertaining – yea, it’s Irish charm they’re all charming.
-Final note: notice the fancy wok used to make the pancakes
I’d love to hear what gets you excited about food in Dublin. Don’t forget to comment below.
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my wish list is this pineapple macaron box & these cute heart cookies that’ll be coming in my breakfast in bed from cake cafe!
“happy new year!” … are we still saying that?
I heard somebody at the airport ask the same question when I was traveling. He asked the the guy on the other line, is it too late to still be saying this? – it’s only…. 13th of January. Well I think it’s never too late since I haven’t seen any of you yet this year but, I have been meaning to say lots and lots of things.
You know, New Years is a season of expectation and anticipation, sometimes almost too much anticipation. Like I get it, it’s a reset where we can evaluate how we’ve done in the past year and set new goals, but it seems as though there’s this looming expectation for us all to do everything that we haven’t done in the last year or years of our lives ALL at once and achieve it, ALL!
We decide to kick every bad habit that we have, lock the liquor cabinet (or have ‘dry January’), hit the gym, eat better, be better people, be more successful, hope for better things, start the things that we have always said we would but haven’t, and pretty much everything else that we can think of – or maybe that’s just me. If you’re thinking what I’m thinking, that sounds hugely daunting!
No, forget all the S.M. a R.T. goals but even the smartest goals won’t help me feel positive about that.
nobody talks about about (OH my goodness), what if you wake up on the other side of the new year, and it’s JANUARY. it’s grim and grey. and it’s the coldest time of the year in most places (not Australia). You don’t feel like setting any goals or tackling the mountain of things that you haven’t done.
I was really encouraged after coffee with food-friend, Vincci. (cecinestpasunfoodblog.com). It made the new year seem more achievable!
It’s more difficult to break bad habits, than it is to form new healthy ones. Recently, we’ve been talking about culture and society in food at school, and this involves knowledge, attitudes, and behaviours. What this means is just because we know something is good for us doesn’t mean it changes how we think about it or behave. For instance we know that eating healthy & drinking less, and getting active is better for us, but so many other things in our environment or daily lives get in the way of that happening.
Before you know it, you’re at the till in tesco/superstore after work, and you’re crumbling to the temptation of one little bit of mars bar ;P Is it not easier to form new habits? You don’t have to go cold turkey and never touch a drink again! Just focus on moving towards a new little thing, like eating one more serving of veg a day, or maybe just ONE beer this week 😉
Get a buddy for motivation!
My point: new years resolutions are frustrating when we don’t stick to them. December doesn’t have to be the month to live it up and detox later. Maybe a constant dose of sanity and fun along the way and we don’t have to put so much pressure on in January.
…. P.S. I should also show you how we (ATE) rang in the new year, right??
A quick drink experiment 🙂 – I probably shouldn’t admit this to you, but I kind of like mess around with cocktails at home. I really don’t have a huge problem drinking alone, it allows me to perfect it for when there IS company. – so i tell myself.
As you do, because we are in Ireland, I’ve opted to swap everything for Poitin! A clear distilled irish liquor (spirits from grains of whiskey) without the ageing in oak
Adapted from Martini & Rossi Factory Martini
a single photo from this past weekend, because that’s all I have so far!
I can’t tell you how excited I am to finally be seeing this surreal scenic country we have been living in for about two years now.
This last weekend I travelled 4 hours to Connemara to visit the very special Dillisk Project. I have been wanting to get out for way too long.
this is just the beginning…
Today I want to share a video and tell you about the really exciting project in Ireland called GrowHQ.
They are having a golden ticket raffle, for a prized spot at the Ballymaloe 12-week cookery course. I almost don’t want to tell you about this because that will dilute my chances of winning the prize, but out of selflessnes…. ok I’ll tell you.
Why is this exciting you ask?
GrowHQ takes into account a lot of the problems with our food system, like long, sometimes misleading food supply chains; lack of understanding of our food and where it comes from; and limited access to good, fresh, healthy food; and addresses them in a creative and innovative way.
In uni, one of our profs had said that Obesity will be a problem that our generation is tasked to solve, and from a purely dietetics approach I couldn’t systematically see how that problem could be solved. This is the way forward, through better policies, industry and government support, and fostering skills and access to better food,
The goal of GrowHQ resonate so close to my own; which are, to create a culture of food empathy and broader understanding, teaching children about food.
Encouraging awareness & conversations about food and giving people skills to prepare their own food is the core of creating a food-centric culture. (& also the best way to forge a happy healthy relationship with food to chip away at this obesity problem). I hope you’ll join me in supporting this.
Cooking is a moral process, transferring raw material from ‘nature’ to the state of ‘culture’, and thereby taming and domesticating it… Food is therefore ‘civilised’ by cooking, not simply at the level of practice but at the level of imagination
(Lupton 1996, 2)
In my masters studies they’re looking for analysis & synthesis.
One thing I can do is analyse, but synthesis seems somewhat of an intangible art form! I find it challenging to do so or maybe I ‘m not totally comfortable sharing. How does one define ‘synthesise’ – it means to form new ideas and create.
After a bit of critical analysis, I realised, Hey! I do really like building things and creating projects. So as a result i think I might just start sharing more; more recipes, more ideas… I didn’t feel equipped to share my cooking, because I’m not trained in culinary nor do I work in a professional kitchen. I just spend a lot of time in our home kitchen. Your tv time is like my hang-out time in the kitchen. We don’t even own a tv anymore.
One thing a friend, and life coach& psychologist told me has stuck with me, she said ‘you identify the moments when you’re creative by knowing when you’re working away and time just passes – without you noticing.’ These are times when you are at your creative best, what’s your creative best? – I wasn’t sure of the answer, but well I think it’s food. It’s cooking, discussing, reading about, photographing, and analysing food!
So this is a very lengthy introduction to the recipes that will start appearing on the site periodically.
well, go’wwan what’s yours?