After posting a picture of 3 quiches I recently made on my Facebook page I received a request to share the recipes with a group I’m in, Green Earth Organics health eating. Now that I’ve done so, it seemed only right to also share that effort here on my blog. I’ve called it a ‘how-to’ as it doesn’t exactly fit the criteria of a recipe but it does provide detailed and practical advice on how to make them yourself.
Someone on my Facebook page asked me to show a picture of my pickles when they were jarred– this after I’d posted the picture below with the caption ‘Time to make dillicious fermented pickles.’
Here are a few pictures of the process I undertake to create my beautifully delicious, incredibly healthy, and quickly devoured fermented pickles. While not a recipe per se, it’s obvious just how easy it is to ferment your own pickles with three ingredients, cucumbers, salt, and water, and I do give the ratio if you want to give this simplest combination a try. Continue reading
August is over so it seems time to get my backside in gear and post a few of the many photos I took around the garden throughout the month…
Every day won’t be the best ever, but there’s a best part to each and every day. It may not be what you hope or expect. In fact, better on these less than best (hard) days to stop expecting and instead wait with optimistic anticipation for the completely unexpected joys that appear out of seemingly nowhere from unlikely people, places, and things.
If there’s something ostensibly big keeping you from your joy, focus your attention on something small. There are little miracles everywhere in nature just waiting to distract us from our thoughts of ourselves and our worries…
💛💛💛💛💛💛💛💛 Continue reading
Tonight my eight year old exclaimed “Mum, this is the best soup ever!” I’ll admit that he had just played football, therefore was “starving”, and he’s the most adventurous eater of the lot, but even my pickiest eater loves it (with extra croutons or a grilled cheese toasty). It’s a sure sign of recipe success when my husband and three or more of our five children like the dish served. If not, the recipe is binned or reworked. After several attempts, this is the pumpkin soup recipe that has them all asking for seconds. Continue reading
Summer homes are filled with the familiar faces of islanders who, often following work opportunities, have moved their primary residence to the mainland. Many are here with their families, an annual ritual organized around the various children’s camps offered, while others are here for family festivities that are planned around the fishermen’s schedules. Dozens more come just because they still, and always will, consider the island their home, where their youth was spent and their heart still is. Continue reading
“Can I have the recipe for your…?” has got to be the best circuitous compliment that can be dished out as regards to a meal prepared for someone.
I love when people enjoy my cooking. Who wouldn’t? There is something so gratifying about connecting on such a basic yet significant level.
If you would like to experience this jubilation, and you know a cheese and rice lover, then prepare this exalted dish and listen to the silence of everyone eating–silence followed by ‘oohs’, ‘ahhhs’, and ‘wows’. And eventually a request for the recipe. Continue reading
This week summer arrived on the Aran Islands. Throughout the garden, Johnny and I placed pots of veg in the spots they will be planted in the earth. Tonight as I left for work, Johnny and Margaret Maeve were planting out courgettes and pumpkins. Peas and beans will climb wire attached to the high stone wall to the right, and corn will go in the opposite end of the field. A pot of fresh compost fills each hole just before planting. Having started this task late in the day, the courgettes are the only ones spreading their roots in the soil tonight. Everything else will be planted tomorrow, except some pumpkins which will be done next Monday by the students who sowed the seeds.
It’s doubtful we will get a ‘Pumpkin Patch’ sign made this year, but a scarecrow is definitely going to make an appearance sooner than later.
Potatoes are growing very nicely with the first five ridges having been hilled up already. The last two ridges on the right are turned for brassicas, one filled with broccoli and turnip yesterday. Still to go into the next ridge, and a few more yet to be made, are cauliflower, green kale, and cabbages. The shorter center bit that’s prepared will be a lean-to for climbing yard long beans. The willow against the back wall, hardly noticeable anymore, is growing slow and steady.
Last Wednesday it was a most beautiful day. We planted out bush bean, celery, Swiss chard, and spinach in the L, O, and V beds, E already occupied by lettuce and carrots. It’s nice not to be staring at empty beds anymore. The next day the winds picked up again and were predicted to last two days so we scrambled and made mini tunnels to protect the beans.
The wind has come and gone and amazing weather has at last arrived. The tunnels saved the beans and they seem very happy in their tropical micro-tunnels so we are leaving them on for now. No, they’re not very attractive, but just for a wee while longer to give them a boost.
A couple other wonderful things happened this week outside of the homefarm of which I’ll write about another day. For now, I shall get some rest in hopes of rising with the sun.
Slán agus oiche mhaith, goodbye and good night. Melissa Xx