...there's both eatin' and drinkin' in it
A week in the life of a spud blogger, aged 3¾ (in blog years, that is - age in spud years not admitted).
Monday
Started the week by consuming a large quantity of Sunday's garlic mash. Eating one's way through substantially-sized mounds of potato is what you might call an occupational hazard (or not, depending on your appetite). I'm sure it's good training for something. Typed "world record potato eating" into Google. Reckon I could take these guys, easy.
Yesterday, I decided that I should let somebody else cook the spuds for a change. Seems only fair, no?
It’s not like it was a difficult decision. Joe Macken, serial restaurateur and the man behind (among others) the ever-popular Jo’Burger in Rathmines and CrackBird, the restaurant that popped-up-and-stayed, had invited a small band of bloggers to visit his latest Dublin eatery, Skinflint, to see his operation and (of course) try the food.
To be honest, the mere fact that there was a potato pizza on the menu meant that I was in like flynn. I’m easy like that. At least when it comes to spuds. And the opportunity to eat, among others, with Aoife from I Can Has Cook, Catherine from The Runcible Spoon and Bill and Sharon from Gunternation was not one to be passed up either.
Skinflint, Crane Lane, Dublin 2
The trouble with designing a pizza, or perhaps the beauty of it, is that there’s just so much choice.
Like a painter who has no subject before them to guide their work, the pizza creator is limited only by imagination – and, one hopes, a good sense of taste – in choosing the canvas, colours and textures of their design.
So it was that I found myself pondering endless possibilities for the latest five star makeover mission, to spruce pizza up with our own particular brand of spit and polish. Bewildered somewhat by the choices, I did, in the end, what I often do – I lead my pizza down an Irish road.
This pizza may look like an Italian favourite, but it’s got lots of Irish flavour
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