I’ve been called many things in my time, though “Guardian … of the Spud” was a new one.
That title was kindly bestowed by Aoife McElwain (she of I Can Has Cook) in her brand new Foodie News column in the Irish Independent weekend magazine. Needless to remark, it is a moniker that I will wear with pride (and perhaps even, as suggested by some, with an accompanying superhero-style cape).
From yesterday's Irish Independent Foodie News
So, as Guardian (not to mention Promoter) o’ the Spud, it seemed as good a time as any for a no-holds-barred, down ‘n’ dirty nutritional profile of what is, after all, the world’s most widely cultivated vegetable. So brace yourselves, folks, you’re about to find out that there’s a whole lot more to this tuber than starch. Let the facts begin.
I hate to be predictable, but it’s that day of the year when you’d be expecting to see some kind of top-10-review-highlights-resolution kind of post, and who am I to disappoint?
So c’mon, then, into the spudmobile, seat belts on and let’s zoom through 2009…
It was a simple choice: eat my words or eat the contents of my freezer.
What happened, you see, was that Love Food magazine, published with yesterday’s Irish Independent, had included a little piece from me on tips for Christmas (ah, yes, fame at last! – even if it did miss out on my current top tip, which is to head over here for a shot at a free box of Tayto crisps).
Exciting indeed to see my words in actual newsprint but, having urged everyone in the country to fill their freezers with mince pies and the like, I had a weeny problem on that front myself. My freezer bore one of those looks that said “defrost me now, or else…”.