In some ways, it was as if a country field day had come to the city.
At least that’s what I thought when I saw the kiddies crazy golf with the Mayo landmarks. A holy water bottle represented the Marian Shrine at Knock and a toy aeroplane the international airport nearby, and knocked they both were with great regularity by the junior would-be golfers.
Well, well, well, round 4 of Project Food Blog
, eh? I am pleased and indescribably gratified that so many of you saw fit to get me to this point with your votes. If you’d care to do so again, voting for entries in this round will be open between October 11th and 14th and this link
will take you to where it’s at, voting-wise. As to the matter of this round, the challenge is to present an instructional photo tutorial of, well, anything you like. So, without further ado, allow me to introduce you to boiled boxty, that most traditional of Irish potato dumplings.
For a start, I’ll bet you didn’t know that there was even such a thing as a world potato dumpling record.
Or that a new such record was set just this past week in Ireland. Fact.
Pádraic Óg Gallagher and his world record 82.5kg boxty dumpling
I watched as the hefty 82.5kg record-breaking dumpling was unveiled.
“Y’know, this kind of thing could inspire a boiled boxty craze,” I thought to my spud-self.
“And when that craze hits, I want to be right up there.”
Truly my ambitions know no bounds when it comes to spuds.
There was just one teeny problem, though…