Sunday, January 31, 2010
Just outside Londonderry, signs of life. Or at least humps.
Arrived near the Causeway. The view from the room.
A short drive before dinner.
Tomorrow, climb some cliffs and explore some castles, for now, some relaxation.
Saturday, January 30, 2010
Thursday, January 28, 2010
Lunch was from a grocers, bread, cheese, olives and a cold beer. When I checked out the girl asked for my shopper card. I said "I'm from the US" and she said "well you sure don't look it" and I realize that I look VERY much like everyone walking around me, hair, skin, clothing. I passed more than one woman that could be my sister. When the Catholic Children's Home Society folks name you Mary-Brigid it stands to reason you're at least part Irish. :-)
I slept like I haven't in years. Then off for another day of adventure. I'm getting used to the driving and the traffic. I did go for a walk that included a trek across this incredibly busy intersection that had about 12 lanes and tiny little islands for the pedestrians to cross the whole thing. You'd get a light and scoot across one or two lanes to the next island, which had fence rails around it as the cars were whizzing by just feet away, then on to the next. Remember the game FROGGER? That was me.
A lovely pub dinner and then to sleep for an early departure.
Wednesday, January 27, 2010
The cell does not work at all, and my computer access will be limited as I didn't bring a laptop. (Work has no way to contact me, what a concept :-)
I got a few hours sleep in Dublin by the airport then it's time to head out in a rental car. Ive got it for at least 10 days so a lot of ground can be covered, or not, the joy of no itinerary.
I'd forgotten how mystically beautiful this country is, and how incredibly nice the people are.
Sunday, January 24, 2010
Croissants Pain au Chocolat . In plain English that's a croissant loaded with dark chocolate pieces.
I'll be frank, this is NOT an easy recipe to make. The professional pastry chef who wrote the cookbook labels it "difficult". Sort of like cleaning your Ruger Mark III is "difficult", unless you're an engineer and/or work on a Starship. But it's worth it if you have a kitchen to yourself and a few hours some evening.
You can make them all the way through, or freeze before the final rising. Then you can raise them overnight, to have them in the morning for breakfast.
Thursday, January 21, 2010
Sunday, January 17, 2010
Home on the Deathstar Malted Milk Ball Cookies
You start with a bag of Mountain Man Fruit and Nut Company Malted Milk Balls, not only are they delicious, like all of their products, they are twice the size of most. The chocolate coating is real chocolate (and you can get them in dark chocolate as well) and it's THICK, so it gets all nice and melty as it cooks.
Throw in the chopped up malted milk balls.
It's a soft, tender cookie, slightly crispy around the edges from the butter. The malted milk balls? Well the center takes on a almost honeycomb like texture and the chocolate melts really well and stays soft after cooling. Yum.
The Storm Troopers won't leave a crumb.
Thursday, January 14, 2010
THIS is my idea of breakfast (yes, that's a fried chicken breast , bacon, gravy, egg, cheese AND biscuits.)
Friday, January 8, 2010
Rio Arriba started it with his post on his own barbecue sauce secret. He didn't post measurements so I just used instinct to get the seasoning just so. I tweaked it slightly, not that it needed improvement, just to make it my own with what I had on hand. I replaced the chiopotle, which I was out of, with dried jalapeno and to offset the hot, added some raw honey.
There were bones and sauce on all surfaces when the carnage was over.
Sunday, January 3, 2010
I wasn't sure I'd make it in time, and still have my suitcases on the seat of the truck. Turk brought me luggage tags for the next trip. That explains it!
We ended up spilling over into two table areas, a nice sized group.
Pictured are the usual suspects (excluding yours truly, holding the camera) who braved the balmy 15 degree high today to come on down to Broad Ripple. You made it!
The Brugge was the spot and as usual the food was supurb. Hand crafted Beer.
Their incredible little cheese plate. The famous pommes frites, incredible fries with 11 dipping sauces that ranged from the standard mayonnaise, house-made ketchup, and horseradish to the more adventuresome, sea salt and sherry vinegar, poplar syrup and French Dijon mustard, herb pesto, blue cheese, roasted garlic aioli and my personal favorites, sweet chili or the hot curry.
Don't forget the mussels which the Brugge is famous for.
The conversations? Antiques, Sci-Fi, shooting (Hey has anyone tried the new Springfield XD 9 mm?), hit movies (it seems everyone has seen "Dances with Smurfs" but me), travel, the holidays, the latest in techie toys and the best Wedding Cake Topper ever!
Why yes, I WILL have another beer!
Tam had the steak and eggs.I had the beef tenderloin, medium rare. With more frites of course!Old Grouch had the Waterzooie, the quintessential Belgium fish stew.
And Joanna had Carbonnade Flamande (a stew made with beef, Belgian ale and onions)
Then there were the dishes with duck. Like duck confit mitrailette. Delicious tender Brassiere bread piled with perfectly cooked pulled duck and crisp fried leeks mixed with a dried cherry and lambic compote with a hint of spicy mustard. I'm now eying the ducks in my pond with a whole different outlook. Shomes, Jr., sitting next to me shared a bit of his pan roasted duck crepes with sweet onion confit. (When is duck season?) Oh my. Then there were the dessert crepes. Plain sugar cinnamon and an amazing one filled with nutella and drizzled with sweetness.
I managed to drop a piece of crepe in my beer my in my beer as I sampled a bite or two (Hey, she got crepes in my beer, she got beer in my crepes!) I ate it anyway. It was still good.
There was very little remaining.
All in all, a good time was had by all!