The Daily Spud

...there's both eatin' and drinkin' in it

Month: January 2010 (page 1 of 3)

Spud Sunday: Mission Improbable

The following is the content of a letter to be opened in the event of my arrest and possible conviction for the (admittedly difficult to comprehend and almost unpardonable) offence of, er, smuggling seed potatoes into Ireland…

In which I plead my case for clemency and understanding.

I, The Daily Spud, do freely and of my own volition, admit that on Sunday last, the 24th of January 2010, I undertook to travel to the UK for the express purpose of acquiring seed potatoes to bring back to Ireland, knowing full well that, in the eyes of the nation, this is tantamount to an act of horticultural, if not national, treason.

Organically Grown Seed Potatoes

I say seed potatoes, you say contraband

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That’s The Way I Breakfast Roll

It’s mid-yawny-morning.

The doorbell rings.

I’m not expecting anyone or anything but, lo and behold, there is a man at my door bearing gifts (woohoo, I’m all for that!) – a basket of Denny sausages, rashers, ham and 2 still-warm, foil-wrapped breakfast rolls to be precise.

Score!

…or at least it would have been if I was given to eating porky products. As it is, I haven’t done so for a long time and, when baskets of same come my way (this being precisely the first time this has happened), I swiftly pass them on to family members who are only too happy to accept.

I suppose Denny weren’t to know. They were just drawing attention to the results of their “Home Is” campaign, where they surveyed people on their thoughts about what makes a home and, as part of the deal, donated funds to The Simon Communities of Ireland, longtime champions of the homeless in this country. Good on them for that.

The delivery got me thinking, not so much about home, though, as about breakfast rolls.

Denny Breakfast Roll

Beneath that foil exterior lurks a breakfast roll

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Spud Sunday: Chef du Cream Cheese

Let me explain to you how this works:

(a) Big food brand gets together with well-known chef.

(b) Chef creates recipes using said brand of food.

(c) Brand wants to demonstrate general tastiness of the recipes, so they get the chef to make lunch using some of same.

(d) Third parties get invited to said lunch to provide independent verification of the mouth-watering nature of the chef’s creations.

(e) Lunch is eaten, wine is drunk, everybody goes home happy, well-fed and well disposed towards the parties and the food involved.

Simple enough formula, really, and I got to see it in action up close this week, where the brand in question was Philadelphia cream cheese, the chef was Kevin Dundon (yes, he of the Zest! interview experience) and I was one of those well-fed third parties.

Kevin Dundon's Philadelphia Lunch

Kevin Dundon's Philadelphia Lunchables: smoked salmon and scallops, chicken and mushroom parcel, wild mushroom risotto, philly mille feuille

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