It was the simplest of ideas. To meet of a summer’s evening, drink tea and eat cake.
Gisela, from Life is a Festival, who organised yesterday’s Dublin Tea Up, asked only that you bring yourself, your favourite mug and a baked contribution if you were so inclined (and yes, as you’ll see later, I was).
The result was an Irish teatime gone into overdrive – currant scones and butter, rhubarb tart, swiss roll, iced buns, treacly flapjacks and more. There was even a lady who, in true Mrs. Doyle style, would (go on, go on) offer you one of her baked treats (you will, you will) until such time as you took it (which I did, I did).
Tea from Clement & Pekoe plus lots of scones, cake, tart and buns
Apple pudding, hot whiskey sauce, 'nuff said
Winter hasn’t gone away, y’know (like you needed reminding). Neither, therefore, has the need to keep my body warm both inside and out. And while thermal underwear will do for the latter, you still can’t beat a hot whiskey for the former.
The unfortunate truth, though, is that (try as I might) Spud cannot live on hot whiskeys alone – I find that pudding is required at least every once in a while.
Dear Pressure Cooker,
I would like to apologise for what I put you through the other night. To tell you the truth, I am only just about recovering from the experience myself.
Let me start by saying that you have been a faithful kitchen servant for many years. I need only think of the speed at which you have allowed me to cook a myriad pulses: kidney beans for that tex-mex chili and the Nigerian stew with the peanut sauce; black turtle beans for Mexican “charros”; black-eyed beans to be eaten with sweetcorn and a cider vinegar dressing; butter beans later slow-baked with carrots, tomatoes and oregano; soy beans for homemade tofu (though that was only the once); and chickpeas a zillion ways.
You were never, alas, meant to be used for jam-making.