...there's both eatin' and drinkin' in it
There is nothing like a deadline to focus the mind.
I was reminded of this fact lately as the closing date for An Bord Bia’s new season potato recipe competition approached. The competition had been announced on the newly launched best in season website over the summer and, with a potato-based reputation to uphold, I was clearly going to have to enter. For weeks I reminded myself that I should do just that. But what new and amazing spudly morsel should I make? I pondered the possibilities.
It is one of the hazards of being a food blogger that people will call upon you to address weighty matters during pub-time conversations, such as:
When is a berry not a berry?
Extract from Daily Spud's latest rate-my-garden report card:
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Potatoes: Disappointing, could do better
Onions: Excellent showing, keep up the good work
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It’s not that I want to take sides or anything, but my onions are putting in the kind of show that would make a parent proud, while those low-yield spuds seem to be hanging out with the slackers at the back of the class. Those spuds will be made to stay late and work extra hard, I can assure you, but that’s a post for another day. Today, it’s all about the red winter onions, which have been doing their slow, steady growing thing for about 9 months now and are finally at the kitchen-ready stage.
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