Good gracious, is that the time of year?
I can hardly believe that March beckons already, and while we’ve been busy spring-cleaning our parliament and choosing new political colour schemes, one thing remains certain: Paddy’s Day is a-coming and it’s green all the way. If you happened to be around these parts this time last year, you might remember what that meant: a great big ol’ celebration of Irish food.
So, if you’re food blogging something with St. Patrick’s Day in mind, why not join me for another Paddy’s Day Food Parade this year (and if you’re participating in the Irish Cookalongs traditional Irish cookalong on March 4th, why not send along your best Irish wares for display in the parade too).
You: So, what’s for breakfast, then?
Me: Bacon & eggs.
You: Ooh, bacon & eggs, me favourite. Rashers ahoy!
Me: Erm… it’s not quite your usual bacon & eggs.
You: (suspiciously) Uh, how so?
Me: (sheepishly) Well, for a start, there’s no bacon…
You: No bacon? Well feck that for a game of cowboys(*), I’m off for a breakfast roll…
* for the uninitiated, this phrase translates roughly as ‘bugger it’
To be fair, you would be well within your rights to storm off, but perhaps you should have a looksee at what you’re missing first:
When The Shiitake Hit The Pan
It was a spur of the moment Sunday.
Instead of remaining glued to my weekend pillow, this morning found me beating a path towards the Crawfordsburn Growing Festival in Northern Ireland’s County Down. It was a mission undertaken, as ever, in the name of spuds.
Helen's Bay, gateway to Crawfordsburn Country Park