...there's both eatin' and drinkin' in it
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…
“You’ll need tights,” said Fergal (though, as you may have gathered, he was ultimately mistaken on this point).
“Er, ‘scuse me…?”
We were arranging a visit to Fergal’s mammy, Rose, for a boxty-making session. Fergal, as it turns out, was referring not to a dress code for the visit (phew), but to the tights one might (or, as it turns out, might not) use to squeeze grated raw potato – boxty’s principal ingredient.
It had been many months since I first heard my friend Fergal wax lyrical about his mammy’s boxty and I had been pestering him for the recipes ever since. While boxty is a very traditional Irish potato dish, it is not something that was ever made in my family, and remained a significant gap in my potato repertoire. This was my chance to get the low-down on same from a native of Leitrim, where boxty is big.
Rose demonstrates just how boxty is done
collector and exhibitor of rare, old and unusual potatoes
So proclaims the business card of the fabulously enthusiastic Dave Langford, whom it was my distinct pleasure to meet today at the Organic Centre in Rossinver, Co. Leitrim, at their annual celebration of our national tuber.
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