For me, there is a reassurance and a comfort that comes with Christmas dinner traditions.
You know that, like them or loathe them, brussels sprouts will be served (and I, for the record, love them), while you will always clear a special spot on your plate for the yuletide favourite that are roasties.
My Da, though, couldn’t help but ask the question as he saw the spuds being peeled yesterday:
“Are ye making roast potatoes?” says he.
As if it would be Christmas dinner without.
Poor Rufus nearly choked when I told him that the ‘secret’ ingredient in the mash was seaweed.
The occasion was that Irish-themed dinner party of mine and the mash in question was a union of three card-carrying Irish ingredients: potatoes, butter and dillisk.
Dillisk, seaweed par excellence
The astute among you will have observed that this week’s Spud Sunday is suffering from a mild bout of tardiness. If this were school, I’d have a note from my parents to say that it was their 60th wedding anniversary celebrations that had me otherwise engaged this weekend. Either that or I would be trying to convince someone in authority that the dog had eaten my blog post. Sure by the time I got to it, all that remained were these few potato crumbs, your honour.
Lil' potato bits