Articles by " WiseMóna"
Feb 17 2013

Come to Galway … Hotel Meyrick has a room for you.

Posted by     189 Comments    in Kitchen, When in Galway

 

Hotel Meyrick

Eyre Square,

Galway

Tel : +353 (0) 91564041

Facebook: https://www.facebook.com/HotelMeyrick

Twitter: https://twitter.com/MeyrickHotel

image

 

Sitting at the bottom of Eyre square, Hotel Meyrick has graced us with her stately presence since 1852. Her doors flung open wide inviting guests to eat, sleep and play, in (what we consider) one of Galway’s most welcoming hotels.

Originally constructed with Galway’s train station, Hotel Meyrick is built using Ashlar Limestone, exactly the same as the Galway Cathedral. Statuesque and filled with more than a century of stories, it is one of Galway’s gorgeous gems.

2011 JuniorSuite

 

A quiet spot in town to study, where the wifi and tea flows freely, is not always easy to find. Although the library on campus at NUIG and in town offer quiet places of respite for students, sometimes it is the white noise and clatter of forks and spoons that aid in my choices of where to spend a few hours writing, reading or dreaming.

 

Hotel Meyrick Afternoon Tea 1

 

Taking a small step back in time and treating your Mum to brunch or afternoon tea at Hotel Meyrick would be considered a lovely gift for Mother’s Day (March 10th 2013 in Ireland).

But the greatest gift of all would be a few nights stay here in Galway over the Easter break (March 29th-30th 2013) and that is what Hotel Meyrick has (most) generously given us to share with our readers!

GFF Sunny tents

Two nights bed & breakfast plus dinner in their award wining Oyster Grill on one of those evenings. All this … for Easter weekend which falls on the same weekend as the second annual Galway Food Food festival.

image

So jump in … enter the giveaway and start planning your Easter break in Galway!

When in Galway – if you are looking for a place to eat supper on the second night of your stay I would put this place on your list for dinner and go here for brunch on Sunday. I would also make sure you stop in here to and donate a few shillings to their cause because they are doing tremendous work here in Galway helping people in need and are dependant on private donations to keep food in their bellies of those that are hungry.

All you have to do is leave a comment here on the blog letting us know why you want to come to Galway?

The winner will be chosen at random on my birthday (Saturday 23rd February) so you will have PLENTY of time to plan your Easter break. I can’t wait to see who wins this one and hope it is someone I know!! My last class (of four long years of college) is March 27th … so I expect to be in a deliriously happy mood that particular weekend!

Special thanks to Hotel Meyrick for this excellent giveaway! Pop over to their Facebook page to keep up to date on all their special deals – especially during the food festival and race week in Galway. Special thanks also to my blogging buddy Anne Marie Carroll of Warm, Snug & Fat food blog for the food festival photos and of her gorgeous children.

 

Those are all the WiseWords I have for today,

WiseMóna

And the WINNER is …….

 

 

 

 

 

Feb 11 2013

Galway Pottery Classes

Posted by     8 Comments    in When in Galway

Get a little dirty … and throw a little clay.

Make for a fun filled afternoon … right here, near Galway Bay.

This is not to be missed if you (a) live in Galway or (b) are planning a visit to Galway.

Tight spaces are not my thing. Tight spaces in rooms with no windows are definitely not my thing.

This has got to be one of the smallest spaces in Galway and, in our opinion, one of the best ways to immerse yourself in the City of the Tribes and what our beautiful city has to offer.

www.GalwayPotteryClasses.com

Kevin:          086 1620755
Laurence:    086 1020308

Email: kevinokellyceramics@gmail.com
 

 

SONY DSC

 

Laurence O’Kelly has taught pottery here in Galway for over 35 years and now, with the help of his talented son Kevin, they are launching a few more classes. We feel that this is one of the best ways to spend your hard earned cash, be it for you, or for the kids – or – something to do with the kids.

 

SONY DSC

 

Here is a wee blurb from their website …

Laurence O’ Kelly

Laurence graduated from Belfast College of Art and Design after studying Sculpture. He then went on to set up a workshop in Galway where he has been teaching classes to both adults and children for the last 35 years.

Kevin O’ Kelly

Kevin has just completed the Craft Council of Irelands Ceramic Skills and Design Course. A two-year full time intensive course where he achieved a merit and was shortlisted for a Future Makers Award.Kevin has grown up around pottery, attending and then eventually teaching classes.
SONY DSC
Lined up on the shelves o’er head you will see plenty of hidden gems. Some are there as part of the decor and many are for sale. Why not spend an hour or two learning how to throw clay … then make a special wedding present for a young couple this year, or a first cup for a new baby, or a birthday present for a loving partner or a teapot for your Mum.

SONY DSC

 

Get a little dirty ….

SONY DSC

 

Don’t worry about making everything so perfect in life …. it is in the whimsy and the flaws that we find all the fun.

 

SONY DSC

 

But definitely get stuck in  … and enjoy working with your hands. Enjoy creating something beautiful. Then pop in next door for a cocktail or around the corner for a pint when you are finished.

 

SONY DSC

 

At €15 (kids) for 1 1/2 hours, or €18 (adults) for 2 hours, you will surprise yourself at what you might accomplish.

 

SONY DSC

 

New class for kids at 11:30am on Saturday mornings.

Totally mucky, totally worth it.

Sign up. Go play with the clay.

 

Those are all the WiseWords I have for today.

WiseMóna

 

Feb 3 2013

Honey … Sweet, Syrupy & Sticky

And always … sublime

I remember my first taste of honey; sticky, sweet and sensational. We had parents that fled the city and bought a small plot of land on the outskirts of Galway, wanting to give their children freedom to play in a field, get lost in a wooded lot or be at one with the sense of calm that can only be found when footing turf at the bog. A word forbidden from our line of daily chat was ‘bored’. Summer holidays were spent careening down the country byroads on our bikes, never knowing where we were going, and yet never feeling lost.

Late one summers evening, one of my brothers and I pushed our bikes past an old cottage down a dead end lane. We knew it led to nowhere but still rambled onwards, wondering if the landowner might chase us out of there if discovered trespassing on his land. As we looped back around, disappointed that we had made no discovery, we came face to face with not one, but two farmers, wondering why we had taken liberties on their stretch of road. In their hands they held a bucket loaded with honeycombs of crackling gold. They encouraged us to eat a chunk of it, right there and then, stating it was ‘the finest’ and we would never be able to buy anything as gorgeous as this Irish gold they held so dear. We rambled far from our homes and took ‘sweets’ from old men that accosted us in their driveway; a shame the world has changed so much that even now, living in the countryside of Galway, we cannot allow our children the same freedom.

That taste of honey is still with me and I must have been only eight or nine years of age. The crunch of the honeycomb exterior, the way the honey clung to my lips and fingertips as I rode my bike home and the crystal clear clarity of the honey as it sat puddling on a plate on the kitchen countertop later that evening; beautiful Irish gold.

Honey is one of the handiest sweeteners to use in the kitchen. We have a rule around here that when a dish does not taste ‘finished’ right before we serve dinner, it usually needs a squeeze of lemon, a knob of butter or a spoonful of honey. When the kids are coughing the winter away we send them to bed with a glass of honeyed water and cinnamon to soothe their chesty colds, and then make sure to double the dose the next morning before they go to school. When it comes to sharing recipes for honey, we did not have to look far at all.

The first recipe is for a breakfast smoothie. This time of year, it is hard to get excited about eating our greens. The garden is still dormant and the salad greens have not started to sprout just yet. We like to blitz up a yoghurt shake for breakfast and a spoonful of honey lends the perfect sweetness to the glass giving a much needed protein boost for the start of the day.

The second recipe is just gorgeous. Cheese and honey are great partners and there is no shortage of recipes out there for you to choose from. Halloumi is an excellent firm piece of cheese to cook with. Honey drizzled upon it makes for a sweet and salty match made in heaven for your plate and palate.

Honey-mustard is something we have easy access to in Ireland. There are several different varieties available to consumers, but making your own is as easy as adding a spoonful of honey to your favourite mustard. Fish and mustard might seem like an odd combination; but it always works. Our third recipe, for a beautiful piece of Salmon is sure to be a massive hit at your next dinner party. When it cooks, the exterior will crunch up caramel-like when using honey and I am certain your guests will be asking for the recipe. Enjoy.

Honey, sweet and steeped in historic fact, should be the natural sweetener we reach for on a daily basis. Up until recently, and maybe a final fallaway from the remnants of the celtic tiger days, manuka honey was all the rage in home and restaurant kitchens. While there is not anything wrong with this honey, (well, the price can be exorbitant), health benefits are mostly obtained when you introduce and keep local honey in your daily diet. Recently, friends of ours in Tipperary  (Oldfarm pigs, pork and more), purchased a few hives and they are getting ready to set up their dormant bees for a season of sweet success.

We started to look into how local honey needs to be in order for us to reap the benefits of adding honey to our diet, and that of the children’s, and it turns out that ‘local’ means the radius in which the bee flies. An average hard working bee can fly three to four miles away from the hive covering 30,000 + acres. This is best honey for you to choose; from your neighborhood. It might seem a little strange, but bee keeping is growing in popularity, and now, even the rooftop gardens in large metropolitan cities like New York have hives dotted along the skyline.

Honey breakfast shake 4 copy

Honeyed breakfast shake  – 2 pp

This time of year we are itching for the days to get longer and the dreary dark mornings to show a glimpse of dawn before 8:00am. The desire to let our bodies to wake with morning light instead of the alarm clock consumes us and we count the days for the clocks to change so we can spring forward into a newer and lighter season. This breakfast shake will help you shake off the remnants of the winter blues and help get you ready for your day at work or school. It will also help the kids get their day off to a nutritious and delicious start.

What you will need

1 ripe avocado (peeled and stone removed)

2 medium apples (cored and diced)

480 ml yoghurt (Glenisk Greek plain)

80 ml of honey (more if you like it sweeter)

How to prepare it

Cut the avocado into chunks then place all ingredients in a blender and puree until smooth. You can substitute bananas or mangos for avocado if so desired, and a handful of spinach works well in this one too. Pour into a tall glass and garnish with a slice of kiwi fruit or pour over granola for breakfast. This is an excellent way to get your ‘five a day’ of fruits and vegetables and the kids will never know what is in it.

 

Halloumi 3 blue copy

Honeyed Halloumi – 2 pp

Pronounced: Ha-loo-me … one of those bland looking cheeses at the grocery store, and I am sure you have seen it because it is widely available in Ireland. Cut up and eaten ‘raw’ it can taste a bit rubbery (best to grate it) but sliced and sautéed this beautiful salty cheese turns into a right meal maker when placed atop a bed of greens. We find a drizzle of pomegranate molasses or local honey helps this cheese become the showstopper at lunch time.

What you will need

240 g mixed salad greens

1/2 lemon, juice only

2 tsp olive oil

6 slices of Halloumi cheese (1/2” thick)

1 Tbsp honey

1/2 tsp Aniseed, toasted

How to prepare it

Place salad greens in a bowl and toss with lemon juice and olive oil. Arrange the greens on a plate and set aside. Using a non-stick pan, sauté the cheese 3 – 4 minutes on each side in a medium hot pan. Place cooked cheese on top of salad greens. Drizzle with honey and sprinkle toasted aniseed on top. Best enjoyed immediately while cheese is still hot.

 

Salmon Honey mustard 4 copy

Honey-mustard glazed Salmon – serves 2

Introduction

Mustard and honey …. it would be difficult to go wrong with any recipe that calls for those two ingredients. A few months ago, we received a jar of honey-mustard from a local chef here in Galway (Jess Murphy – Kai Café). At first, this mustard (Moutarde de Montjoie) seemed a little too sweet and syrupy for us to use liberally, so we negotiated it with caution. At first, we drizzled a little over breakfast sausages as they sizzled and were delighted with the succulent results. Since then, we have dabbled and drizzled this sweet sticky stuff on many products and have to say this one of our favourite ways to use it.

What you will need

400 g fresh salmon (200 g per person)

30 g butter, melted to brush on salmon

1/2 tsp salt

1/2 tsp black pepper

1 lemon, (1/2 for juice only, other half sliced into circles for garnish)

60 ml honey

60 ml whole grain mustard

1 Tbsp olive oil

1 red onion (peeled and sliced)

How to prepare it

Brush the (uncooked) salmon with melted butter and sprinkle salt and pepper on both sides. Sauté in a medium hot pan for 4 – 5 minutes on each side, starting with skin side up. Finish in the oven at 200ºF for 10 minutes depending on the thickness of the fish. Do not overcook. Sauté the sliced onion in the olive oil and arrange it on your dinner plate. Remove fish from oven and deglaze the pan (with the salmon in it) with the lemon juice. Add the honey and mustard and lemon slices. If the sauce is too thick then add a spoon or two of water to thin it down. Serve immediately, atop the sautéed onions with the pan sauce spooned over the top of it. A side serving of brown basmati rice would be a delicious accompaniment to this dish.

 

Do you use honey more than sugar? Do you keep bees?

Thanks for popping in for a visit and I hope you enjoy the recipes.

Those are all the WiseWords I have for today,

WiseMóna

These recipes were published in The Sunday Times. (February 3rd, 2013)

Jan 22 2013

Time to comment

Posted by     54 Comments    in The Snug

 

 

 

 

Me in the mirror

Commenting on blogs takes up a lot of my time and not for one second do I feel it is a waste of time. I feel like if someone goes to the effort of writing a thoughtful (or thought provoking) piece and I have taken the time to read it because it interests me  …. then it usually deserves a head-nod of some sort.

Another thing that takes up a lot of my time is drafting and writing a blog post of course, because (him) cooking and (me) shooting the food, editing the recipes, re-writitng the first draft because I ‘got it wrong’ (according to my more knowledgeable partner in crime) all takes quite a bit of time. So, I will be the first one to sit around and hope and pray that I get a few of those comments floating about. I have put the work in and I like the feedback.

Now – since my big win late last year and seeing as I hold the title(s) for these blog awards I felt it was time to throw a few answers at all the ‘Frequently asked questions’ I get; and there are many.

Some questions come in the form of comments themselves, which I believe I have already answered. FYI – WordPress tells me I have responded to over 1500 comments on just my blog since 2010. Time well spent, in my opinion.

Other FAQ come in the form of emails and the ones I like the best are from the anonymous faceless trolls that troll the internet looking to start a fight. Needless to say, these are hardly worth a mention, because we cannot highlight from where they have originated, but maybe I will throw a few out there for good measure and to give y’all a giggle.

Incidentally – RIGHT after publishing this blog post … I did get an anonymous comment (I never publish ‘anon’ comments) so I am sharing this with you just so you see that sometimes getting ‘comments’ is not all that exciting.

Screen Shot 2013-01-23 at 11.39.08

But moving on from all that, er, drivel??

The most Frequently Asked Question is invariably ‘How do I get more people to comment on my blog’ …

Screen Shot 2013-01-22 at 10.21.56

 

One of my favourite sites (Write-on-Track) gets asked this question all the time too.

So, how do you get readers engaged, keep them coming back to read your blog and (eventually) drop you a minute of their time in the form of a comment?

1.  Write engaging (and relevant) stories for your blog. This might seem easy or simple but if you look at the blogs from your peers right now there is a lot of complaining and suffering going on (Ok – we all get the January blues!) and it is just not what I want to read. I am hip to current affairs and what is happening in the global and local news. I watch the news on TV (morning and evening) and read the newspapers online. If you are a news blogger – then I will come to you for the news. If you are a food blogger I will stop reading you if you keep reiterating the doomsday news and blues.

2.  Run the occasional give-away. This draws (quiet) readers out of the woodwork and it is one of my biggest delights to see how many readers never miss a blog post. (MailChimp (a free service) tells me I have a higher than average ‘open-rate’ for all our updates received by email. This makes my heart sing! The reports (at first) can be a little daunting because you see how many readers are ‘not’ opening your emails – but hey – only makes a gal work harder! )

On a side note regarding giveaways … I get  A LOT of crap from readers about the giveaways. ‘Why are you always doing giveaways‘, ‘you would never have any commenters on your blog if it weren’t for the giveaways‘ … Sigh. yes. I get all this free stuff like Mauviel Copper Pots, Oxo kitchen gadgets, Le Creuset cast iron cookware, and even a few hotel city breaks (including dinner!) and you are right – faceless troll – I should be greedy, and keep it all for myself and just blog about the fact that I have all these goodies and you don’t.

Double sigh. Giving and receiving …. pure joy.

3.  Stop trying to copy your peers. There is no ‘real’ formula for successful (food) blogging. It is all in your voice. If you come across as open, humorous, loving, intelligent, caring and have tried and tested your recipes … then readers will find you. One of the ways I knew our blog was becoming popular was people started emailing me questions about the recipes. Sometimes they find an error with a recipe (I totally hang the Chef for these) and others were asking of they could substitute one ingredient for another. They might not have been ‘commenting’ but the readers are there and already eating the food we have shared. On the flip side, if you are a bit cranky or fly off the handle on every trendy topic trying to garner more traffic for your site  (because it is relevant in the media ‘right now’) then you need to quit blogging and become a newscaster.

4.  Be the expert on only one or two things. David Leite does this so well; He is the expert on Love. I love David’s Bhlag because his stories are filled-to-the-brim about the food he cooks for those that he loves. Do not strive to be the expert on everything. You only dilute yourself.

5.  Ask questions. Best to finish the blog post with a weighty question if you want a flurry of comments . . Dianne Jacob is the queen of this. As a matter of fact, if you want to be a better blogger, then just take a few weeks of work, read back over her blog posts (and buy her book) and emerge knowing how to ‘do it right’.

Now that you have a few tips and tricks up your sleeve to garner more comments on your blog – which seems to be what A LOT of bloggers want, I have two questions for you, and this is something you should have already asked yourself.

1. WHY do you want more people commenting on your blog?

2. Once they do actually comment, are you going to respond?

Again, from David Leite …. ‘No comment left behind‘ … RESPOND to every comment please, and for the life of me, do not tell me you do not have time. Turn off your TV and take care of your readers. Engage with them if you want them to do the same.

Those are all the WiseWords I have for today …

 

PS – and because there was chat of a giveaway … if you are thinking ahead and planning to come to Galway for the Annual Galway Food Festival (you should be!) on Easter weekend (March 28th – April 1st) then please make sure you check back here next week or sign up for email updates.

Hotel Meyrick has VERY generously given us a two-night break (including dinner for two on one night, and breakfast both mornings) for our readers. This is a gorgeous hotel and even those of you living in our beautiful city could take advantage of this one and invite some friends down for the festivities over the Easter holidays. Sign up for email updates right here (and send the link to your friends and family if you do not want them staying with you – ha ha!)

 

Jan 13 2013

Fitzwilliam Hotel Dublin (and a giveaway)

Posted by     174 Comments    in Reviews

 

Ah … January. You are cruel and cold to most of us.

Bills piling in from Christmas overspending, and the dank, dark, dull dreariness of winter doldrums lingering too long.

With all the low lying clouds about us here in Galway, you can imagine how fast we jumped at the opportunity to steal away for a night (or two) to the beautiful Fitzwilliam Hotel in Dublin’s fair city. Wow. What a treat we were in for.

The Fitzwilliam Hotel

St. Stephen’s Green,

 

Dublin 2, Ireland

+ 353 (0) 1 478 7000

enq@FitzwilliamHotel.com

 

 

Screen Shot 2013-01-13 at 16.51.59

To start with, they have very large beds and bathtubs big enough for two. I know. We are easily pleased, right?

We are too persnickety for our own good to be honest. Upon arrival, we checked in are were faced with the dilemma of where to dine. The Fitzwilliam Hotel boasts two award winning restaurants. Thornton’s being an institution in our capital already, and Citron having just been awarded Best Hotel Restaurant in 2012.  In a bout of eagerness and anticipation, we settled on Citron.

Met at the door on the mezzanine level of the hotel by a smiling waitress named Lucie who allowed us to sit wherever our hearts desired. We choose to sit along the right wall, fitted with plush leather banquette seating. We sat side-by-side, enjoying the lack of fussing and fidgeting that comes naturally to a brood of four kids under the age of 11, who were home with their Granny in Galway. God bless Granny.

Lucie came back to review the details of the menu and tried to sway us in the direction of chancing our arm with sampling of rabbit. Now, the Chef & I are not opposed to eating rabbit at all, as a matter of fact, we enjoy the meat quite a bit. But he had spied a trio of beef, and I a langoustine and poussin dish, with a pea risotto to share. All that food seemed like ‘enough’.

We declined her wishes and carried on.

But first a little ‘chips n’ dip’.

Irish readers…think Tayto and garlic mayo and all other readers who might not know what Tayto is . . think potato chips and dip. And …. think delicious.        Clever, crafy and cute. Almost a bit too much whimsy for me – but I am a fan of doing laundry, what with four kids and all,  so it got me good.

Crisp Clothes Line-1

Once the food started to arrive … all small, tidy amounts of food on a plate and nothing looking too large or overly fussed with, we lost track of time. The mushroom capped ceiling of lowlights, the beautiful French Rosé by the glass, the seamless service from the entire team at Citron. Not a beat was skipped and although they took entirely way too much care of us, we never once felt like they were there. For us, a sure sign of exemplary training. Sadly, not something we see much of, so we relished every second.

And every bite.

Pea Risotto,coconut foam, spiced pork belly & pea salsa

Until we threw in the towel and begged for our bill so we could retreat back to our room. We could eat no more …

Lucie was having none of it. She had convinced the Chef in the kitchen to plate us up a tiny portion of the rabbit dish she was insisting we try, which we did. It was indeed fabulous  and came with a side of pickled pear that we will have to replicate here soon on the blog.

Hands over our ears when she returned to sway the Chef to enter into dessert discussions, we declined and bid them all a good night.

As we had a meeting scheduled for later in the evening, we enjoyed a walk around St. Stephen’s Green before heading back to the hotel. As soon as we got back to our room, we received a call from our trusty friend Lucie, who felt that enough time must have passed for us to have surely changed our minds regarding dessert.

And, shur why not have it sent up to our room.

Strawberry & basil soup

This (above) dessert is called ‘Strawberry-basil’ soup. If you only go to the Fitzwilliam for a cup of tea … order this one and let me know how it is. The Chef ate every bite greedily and swears it is one of the most refreshing and exciting desserts he has ever had. And he – is a chocoholic!

 

SONY DSC

The following morning, on our way out to go for a walk, we noticed a tray full of gorgeous ‘special and significant’ messages waiting to be delivered to rooms on our floor. It is all these extra little touches that makes this hotel stand out from the others.

SONY DSC

Strolling around Grafton street, and enjoying the frosty day for what it was, we ambled along like tourists (which, technically we were as we do not know the city all that well) we found ourselves wishing the kids were with us. Silly, isn’t it. We had only been away for 12 hours.

SONY DSC

Dinner at Citron was special. The level of style and service in the restaurant and throughout the hotel is what earns it a five-star rating. The passion the culinary team have on display does not go un-noticed. Lucie’s persistence might have down right annoyed a person on any given day if it weren’t for the fact that she had a cracking smile the entire time, and she believed strongly that these dishes were as good as ‘all that and a bag of chips’.

Lucie – you are a gem of a girl. Well done.

Now – down to the fun part.

The Fitzwilliam Hotel have kindly given us an overnight at their gorgeous hotel, in one of those fabulous big beds, to include dinner for two at Citron with a bottle of wine and also breakfast-in-bed the next day.

We noticed that Valentines Day falls on a Thursday this year and have decided to offer this to our readers as a little token of our love for y’all here at WiseWords.

How to enter:

Leave a saucy comment finishing the sentence:

‘ I want to stay at The Fitzwilliam Hotel in Dublin because …… ‘

AND a small song and dance I know :

you must be a subscribed reader of our WiseWords Blog and also need to pay a visit to the Fitzwilliam Hotel Facebook page to ‘like’ them or follow them on Twitter. If you neither Tweet or use Facebook then let me know and I will come up with a crafty song and dance for you to get your name in the hat,

Trust me, these guys are first class all the way. This give-a-way is open to anyone living anywhere in the world – assuming you are going to be here in Ireland to take advantage of it for Valentines Day weekend 2013.

Best of luck to you – the winner will be chosen at Random by ‘And the Winner is‘ on Sunday February 3rd 2013 and will be posted right here. Please remember that you are entering a competition for a get-a-way for two and you might actually win. If you find that you cannot steal away for the night then please have a deserving person in mind that you can gift this to as a token of your love and generosity. Be nice. Share the love.

Ok – those are all the WiseWords I have for today,

WiseMóna

Disclaimer : We were ‘on-location’ in Dublin filming a reality show that will air on RTE in March 2013. The production company we are working with paid for our lovely stay at The Fitzwilliam Hotel. We feel very fortunate to have had the opportunity to stay here are are delighted to give you the same chance. Best of luck and stay tuned over the next few weeks for more goody giveaways.

AND THE WINNER IS  – well done Steve!!

Screen Shot 2013-02-03 at 18.36.22

Jan 5 2013

{When in Galway} Lunares Spanish Restaurant and Tapas Bar

Posted by     21 Comments    in When in Galway

Lunares

3 Daly’s Place, (near McSwiggans)

Woodquay, Galway, Ireland

Phone + 353 (0) 91 44 56 18 / + 353 (0) 91 44 57 34

eMail : LunaresRestaurant@Hotmail.com

Facebook : Lunares

 

Lunares Facade

It is no secret that the world of (food) blogging can be downright competitive. I would even go as far as to say that there have been plenty of occasions where bloggers, despite many insisting it is a ‘supportive’ community, get down right nasty.

I manage to steer clear of a lot of it because I live in a small city and to my knowledge there is only one other food blogger in my hometown … she can kick my ass with her words any day of the week.

As a matter of fact, I am sharing this restaurant review with you today because she beat me to the finish-line with her review of Lunares Spanish Restaurant and Tapas Bar in yesterday’s weekly issue of the Galway Advertiser.

Screen Shot 2013-01-05 at 18.44.25

I sent her a Tweet telling her that I could not have said it better myself.

Lunares wall sign 1

Lunares is what I like to call a ‘mom & pop’ shop. It is run by two sisters, Amaya & Virginia Fernandez (both chefs) with the help of Amaya’s husband, Lucho, and their son Alvaro, who handle the front of the house. The exterior is painted in a happy splash of yellow and red, livening up this nook of Galway. They have been open for over a year now and seem to be trucking along just nicely. Open daily from noon (or 1pm) onwards they have quite a decent range of menu items to choose from. With all we have eaten at Lunares I cannot imagine that anyone is complaining about their food, or their service, or their prices. There have only been a few reviews on Trip Advisor and so far – all looking good methinks.

Virginia and LuchoLucho and his sister-in-law Virginia taking a quick break

As much as the Chef & I enjoy dining alone when we get the chance, we very rarely actually eat a meal without our kids in tow. This restaurant is unique in the sense that it is a great date night place or equally suitable to bring the whole family. And so we did.

Ron & AmayaThe Chef making small talk with Amaya Fernandez regarding a few of the menu items we tasted today.

Here are a few photos from our last few visits. If you are not already hungry for your next meal then you will be when you get through looking at these.

Lunares house potatoes

One of their house specialities … Patatas Lunares …. lightly fried potatoes with serrano ham, topped with a perfectly poached egg. Note there are two eggs on this plate above because the Chef reckons they do the ‘best eggs’ in town.

Lunares soup

This is one of my favourites … Sopa Castellana … think egg drop soup with a chicken and tomato broth. I could dive in right now for another bowl for my supper and be very content for the evening. Note there are four small spoons sharing this massive bowl. No one complained about sharing and they are looking forward to their next Tapas adventure already.

Lunares croquettes

There may have been a few other little snacks for the kids …. like ham and cod croquettes. I have it on good authority that these were cooked perfectly but no-one offered to ‘share’ a bite of these nibblers.

Lunares Spicy prawns 

Prawns in a spicy tomato sauce … there is a secret ingredient in this one; you MUST try it.

Lunares Guitar

A bit of whimsy on the wall …

Lunares dining room

Window seats and soft cushions inviting us to linger longer at the table ….

Lunares whimsy chicken

A bit of kitsch to remind us not to take everything so seriously and just kick back and have a bit of fun ..

Lunares Wine bottle cozies

A reminder that it is two women running the kitchen … love this one.

but my personal favourite bit of décor from Lunares Spanish Restaurant and Tapas Bar is this ….there is love in their kitchen … and it is certainly evident in their food.

Lunares Wall sign Food Heart

Oh …. and the fact that lunch for seven starving people cost €53.00 … that was with two glasses of wine … hic!

Go to Lunares. Mark it on your calendar … make an evening out of it. I hear they have traditional Spanish music at the weekends too.

Those are all the WiseWords I have for today,

WiseMóna

The blogging authorities have stated, and rightly so, that bloggers must declare if they were, in any way, compensated for reviewing restaurants, products, books etc. In this particular instance, like 99% of my reviews, this was paid for in its entirety by us here at WiseWords; and worth every penny. If you have a restaurant or café or food product you would like us to review then please send us a link via email to MonaZWise@GMail.com or just share the link in the comments section down below. 

Dec 31 2012

Happy New Year …. let’s have a wee WiseWords review

Posted by     24 Comments    in The Snug

Wow. What an amazing year.

I cannot wait to see where 2013 brings us.

The kids are all happy and healthy, thank goodness. My Mum, who is like a 3rd parent to our kids here at ChezWise, is also happy and healthy and keeps a close watch over us. For this, her health and her love, we are truly blessed.

The Chef & I are just like all other couples out there trying to work and raise a family at the same time. We  abide by the rule of loving each other 80% of the time and wanting to kill each other the other 20%.

Life.is.good.

I thought it best to start where I left off last year in late December where I reviewed our year of salads.

Simplicity at its best

Simplicity at its best

But any salad worth its salt needs a decent loaf of bread …

February is the 'love' month

February is the ‘love’ month

 

February got off to an excellent start as I was asked to give a talk on food blogging at The Foodie Forum which was held at GMIT last year (and is only around the corner so save the date for Tuesday February 5th 2013). I was a bag of nerves at first, as I would not consider myself to have great orating skills, but the crowd at this event were my kind of people. Farmers, fishermen, butchers, bakers, chefs, cooks, bloggers and of course, teachers – every single one of them. I can’t even begin to fathom how the organisers will improve this years event but have it on great authority that it will, of course, be a delicious and educational experience for all.

Kitchen  chaos

Kitchen chaos

 

Then Annie Atkins came to visit and took some amazing shots of our family – kicking the book writing and designing project into serious high gear. The rest of the year is a blur but I am going to force myself to carry on because there are a few more pretty pictures to look at!

Goatsbridge Trout Caviar

Goatsbridge Trout Caviar

 

In March we were delighted to sample a few jars of Goatsbridge Trout Caviar. Oh-M-Geeeeee was this ever a highlight of our foodie year. What a delicious product.

 

Our daily eggs

Our daily eggs

 

April brought many treats to the table and all homegrown. We have not had to buy eggs for two and a half years now and have cut back to eating most of our own chickens, ducks and turkeys. If you have been thinking about doing this – then the time is now; don’t be shy about rearing your own turkeys – the meat is by far the tastiest of the bunch.

Breaking news - we have six ducklings!

Breaking news – we have six ducklings!

 

I had to include an extra ‘bird’ shot here. Because they are just too darn cute!

Now, moving on to the madness that was the month of May.

 

The Chef & I at home with the ducks

The Chef & I at home with the ducks

 

To start with, The Sunday Times offered us a weekly column in their new and fabulous Sunday section. We started May 13th 2012 and have been sharing three recipes weekly since then. This has been, thus far, one of the coolest experiences a blogging gal like myself could ever have with one of the highlights being the Christmas party at the Odessa Club. So.much.fun.

 

Could not wait to get out of her shoes xx

Could not wait to get out of her shoes xx

 

And as May was one of our busiest months …. we had a special day for our Rory Belle.

 

Book - Launched.

Book – Launched.

 

Jeepers. How much could a gal cram into a month?  I will never forget that evening. So so so many friends, family members, teachers, employers and people I had never met in my life, all there to celebrate the birth of a new book. Thank you, each and every one of you. Yes, this was pretty fabulous experience and I feel very fortunate to have achieved the starting and finishing of my first book all in due time and I even earned a distinction for my efforts at college. Job.Well.Done.

There is gobs of feedback and reviews of the book all over the internet but this one is one of my favourites because it includes ‘the chef’ and this one hits the nail on the head too.

On a side note, and kudos to my dear blogging buddy and comrade in arms here in Galway, Anne Marie Carroll was also hired to write a food column for the Galway Advertiser. Blogging, especially food blogging, is starting to pay off for many of us in the Irish Food Blogging scene; So play nice boys and girls.

It is the little things that mean the most ...

It is the little things that mean the most …

We spent some time at Lisloughrey Lodge these past few months and our most memorable stay had to be in June. Right after the book launch, they invited us down for a quiet night away from it all. We have never had such a good nights sleep and cannot recommend this place highly enough for a mini-break.

Two of my most favorite people in the whole world. My youngest brother Kenneth and my niece (his godchild) GéGé who admitted she loves her Uncle MORE than her Aunt. ....

Two of my most favorite people in the whole world. My youngest brother Kenneth and my niece (his godchild) GéGé who admitted she loves her Uncle MORE than her Aunt. ….

 

July brought a massive amount of mayhem to our house with all the cousins visiting for three long glorious weeks. All but one of my siblings home for summer holidays. We took time to smell all the roses.

 

Rory Belle (age 9) Jack (age 7)

Rory Belle (age 9) Jack (age 7)

August saw a flying visit from my friend Simone (who has an excellent blog called Jungle Frog blog). She took a smattering of food and kid photos that we have on file now for our second book ‘The Chef & I …. with kids’. We will get cracking on that in the new year and I will keep y’all updated on how it is going. Truth be told – I miss the book writing. These last few months in college are killing my creativity and stifling me with dense dreary texts and essay writing. But I have started so I will finish. Only 12 weeks of class left to go.

So September rolled in and back to final year of my undergrad in college I went, after having had a year off of regular classes to live the life of a writer and write my book. The easiest way to describe that transition is to look at the photos below.

This is life before I went back to college …. gorgeous, vibrant, happy, tasty, exciting.

SONY DSC

And this is what life is like ‘in college’ …. and just as an FYI – this is real canteen food.

Are we still stuck in the seventies here or what?

Are we still stuck in the seventies here or what?

 

Ok – I might be over dramatising it a wee bit … but my goodness I am so ready to be done with college.

12 more weeks. 12 more weeks. 12 more weeks.

 

October how I loved you because you gave me the best gift of all ….

 

My mum, Catherine, myself and the Chef.

My mum, Catherine, myself and the Chef.

 

A night out with my Mum AND the Chef …. and a few gorgeous prizes to take home with me. The whole experience of winning the Blog Awards in Ireland is still very surreal to me. I will admit, that my reaction to cower and hide and feel like I had not earned it has now passed and I am working even harder on a new blogging plan for 2013. Stay tuned!

 

SONY DSC

 

November brought rain … study and exam stress into our WiseWorld. But there were a few days where we caught glimpses of sun and I always managed to capture it with the camera. This (above) is a scallop star. Puff pastry with a scalloped inside and a mustard dressing on a bed of rocket. Every home should have one.

A chef that is.

 

SONY DSC

 

December brought colour back into my life … lots of foodie family fun. I have let go of the study stress for now and will face it on January 7th when I get back in to college for final semester. I.love.saying.that.

‘Final’ semester.

Aside from the Foodie Forum (February 5th at GMIT) I will also be participating in the Waterford Writers festival (March 21st to 24th 2013) and have also been invited to present a paper at a Gastronomy Symposium at GMIT 9th May 2013. You have no idea how much this terrifies me …. I am writing and presenting my paper on ‘Food & Social Media’.

 

Me in the mirror

Me in the mirror

 

So … there you have it. A well balanced wrap up of the year. The next few months are going to be INSANELY busy for the Chef & I, but hey, nothing we can’t handle.

I cannot thank y’all enough for all the love and support you have shown me here at WiseWords throughout the year. Blogtopia can be a lonely place and sometimes filled with a lot of crazies….so it is hard to stand your ground and just march to the beat of your own drum.

So, thank YOU … for reading WiseWords.

 

WiseMóna

Dec 30 2012

Miele Sunday Times Dessert Competition

We love judging competitions, so when we were invited to join Miele at their Über cool test kitchen in CityWest, Dublin, a few weeks ago, to judge their dessert-off competition, we were only too delighted to head east for a day of tasting and judging fun. Along the way we stopped in to Avoca in Rathcoole and enjoyed a quick bite of lunch in their cafe. The christmas carols were streaming throughout the shopping arena and we certainly felt like the christmas and shopping season was going full tilt.  It would have been very easy to get lost in that shopping complex for a couple of hours, but duty called. We headed over to Miele shortly after lunch and the four finalists were already working up a few treats in the kitchen.

Juan Carlos Cordovez-Mantilla   - Banana Amaretto Mousse and Hazelnut brittle cake.

Banana Amaretto Mousse and Hazelnut brittle cake by Juan Carlos Cordovez-Mantilla

Judging a competition like this can be a bit nerve wrecking. First, you have to review all the submissions, then, before you whittle it down to the finalists you need to test the recipes to see if they pan out the way the recipe creator intended.

You could tell from the way the contestants glided around the Miele showroom that they were seasoned bakers, all quite capable of making and baking their favourite dessert, and certainly all eligible to win the amazing prize; €10,000 euros worth of Miele kitchen appliances. Wouldn’t we all like a few new pieces of kitchen kit?

We observed with interest and listened intently to each contestant as they told us the story behind their creations. One of the desserts, and possibly the most complicated recipe of the bunch, was a gorgeous banana and amaretto cake. Another, a rich, dark chocolate cake decorated to the nines followed by a third cake, layers of pastry and jam smothered in an exquisite chocolate ganache.

 

Chocolate Ganache 1

Celebration chocolate cake by Catherine Gibney

 

We had a scoring system drafted and myself and Ron along with Margaret Crerar (from Miele) sampled each dessert one by one, stopping only for a sip of water to prepare us for the next bite. We sampled, we scored, and then we sampled a bit more. We then left the room to chat a little bit about the scoring system we were using and what we liked or disliked about each dessert. You can be sure we factored in how stressful it can be for any baker, novice or amateur, to come in to someone else’s kitchen and make or bake their favourite dessert. All four of the contestants were incredibly calm, cool and collected and the proof was certainly in the puddings.

Finalists Miele

All contestants with the judges

Interestingly enough, all three of us with judging hats on had picked the (same) winner and it was from the first bite of a cake called ‘Grandmas gift’. A meringue and sponge layered cake, unlike anything we, or most others who were in attendance, had ever tasted. Now, many of you will have sponge cake in your repertoire and I am sure plenty of you make meringues or pavlovas to beat the band. It was the marrying of the two of these gorgeous desserts that sealed the deal.

Gerbaud Cake

Gerbeaud Cake by Erika Hoffmann (photo by Móna Wise)

The other three contestants worked as hard and as diligently as Geraldine, and did leave with a goody bag from Miele to take home with them. We were delighted that they came to spend the day with us in Dublin and hope to see them enter the competition again next year for another shot at wining a few new pieces of Miele appliances. If you would like copies of the other recipes please email me and I will send them on to you at MonaZWise@GMail.com

Judges Miele

We tasted and we tried

Geraldine Holohan, a grandmother now herself, presented her interesting and truly exceptional cake on a stunning silver platter that she had received from Macy’s department store (New York City) years prior, and it is on this very platter that she always serves her favourite cake. A good omen we would call it, but we assure you this cake would taste fabulous even if served on a paper plate.

Winner Miele 2

Best shot of the day . . .total surprise for a deserving win!

Judging food competitions, be they savoury or sweet is a lot of fun, but of course, in most cases, there can only be one winner. Complexity of a recipe, choice of ingredients, texture, taste and over all presentation of the dessert were all taken into consideration when we three agreed that this was the winner alright.

 

Winner  and Margaret from Miele

Miele Sunday Times Dessert Competition
Author: 
Recipe type: Dessert
Cuisine: Irish Food
 

Winner of the Miele Sunday Times competition: Geraldine Holohan Meringue Cake Many years ago, just before I got married, my grandmother gave me this recipe. She said “Try this recipe for your first dinner party and your guests will be anxiously awaiting your next invitation”. How right she was. Over the years I have baked it many many times and each time it was very much enjoyed. The meringue cake is unusual in that a thin layer of cake mixture is baked with a covering of meringue. You might well imagine that this would not work. But it does and the result is a great eating quality as well as looking most attractive. I vary the fruit used for the filling depending what I have. Raspberries, strawberries and cherries work well as does a blackberry and apple puree. The preparation time is 20 minutes and the baking takes approximately 45 minutes.
Ingredients
  • What you will need
  • The cake mixture
  • 2 oz margarine
  • 4 oz caster sugar
  • 4 egg yolks
  • 4 oz flour
  • A little vanilla essence
  • 1 teaspoon baking powder
  • 5 tablespoons creamy milk
  • The meringue
  • 4 egg whites
  • 8 oz sugar
  • 2 tablespoons almonds
  • The filling
  • Fruit of choice
  • 1 cup cream
  • Sugar as necessary

Instructions
  1. Instructions
  2. How to prepare it
  3. Line the bottom of two 9 inch cake tins with circles of greased paper.
  4. Now prepare the cake mixture: cream the margarine and sugar together and when light, beat in the egg yolks one at a time. Then add the flour and other ingredients alternately with the milk. Divide the mixture between the two tins and spread evenly.
  5. Now make up the meringue: add a pinch of salt to the egg whites and whisk until stiff. Gradually beat in the sugar. Divide between the two cake tins and swirl attractively. Sprinkle one cake with the flaked almonds. Bake in a moderate oven for approx. 45 minutes at 150ºC.
  6. When the cake is cold sandwich generously together with a mixture of whipped cream and fruit. The cake sprinkled with the flaked almonds should be uppermost.

We took a little creative license with Geraldine’s recipe and cooked the sponge cake part separately to the meringue and then layered the cake with fruit and cream to make this one of the most delicious pieces we have ever tried in our kitchen. Also, Geraldine did use some stewed cranberry compote in her winning cake presentation and I have to say that shows again how versatile this dessert really is. A winner for all seasons. Congratulations again Geraldine. A well deserved win.

Winning cake recipe

Winning cake recipe – make this. (Photo by Móna Wise)

 

Special thanks to Clodagh Kilcoyne Photography for all the gorgeous shots from that day. You can find her on Facebook right here!

Those are all the WiseWords I have for today,

WiseMóna

 

Dec 24 2012

Merry Christmas from WiseWords

Posted by     24 Comments    in The Snug

 

 This new toy of the Chef’s has been taking up all of my time. It had to travel quite the distance to get here and now that it is here and working it seems that he will be spending even more time outside ‘cooking’.

SONY DSC 

We made Cranberry Pies this year. I am thinking of quitting school and starting a production line. They are that good.

SONY DSC 

I should be straightening up around here because we are having a mahoosive party here on St. Stephens’ Day – in less than 48 hours. But I am certain that a messy desk is the sign of creative works …. right?

SONY DSC 

The veg is prepped and the Turkey is bathing in brine right now. We are half ready for tomorrow. I am still the dishbitch around here so am not going to stress about anything other than the perfectly set table and the perfectly chilled wine.

SONY DSC 

I still have another batch of cookies to make, bake and ice before Wednesday.

SONY DSC 

Yeah – this is the kitchen table right now …. still buried under a pile of laundry. It.never.ends.

SONY DSC 

We have just had a Christmas Eve cocktail . . . and are thinking about the year we have had. How much we enjoyed visiting with those that came from near and far and how much we miss all our friends and family members scattered all over the world.

SONY DSC 

This year, our polytunnel has had its best production ever and I cannot wait to see the seedlings start to sprout soon for Spring!

SONY DSC 

The final few tomatoes – still on the vine – will be in our salad tomorrow.

Yes – we will eat salad on Christmas Day.

SONY DSC 

We are also going to eat brown bread stuffing …. because that is my favourite.

SONY DSC 

And – we are also going to eat Key Lime Pie …. because the Chef made one and we got real Key Lime extract so it tastes AWESOME.

SONY DSC

 

 

So – there you have it. We are messy and content here in Galway. We are a tad lonely for all our friends and hope that this year (2013) will be the one where you decide to come visit us (again). And even though loneliness always hits us at the holidays – there is no place like home.

We are so glad to be here in Galway right next door to my Mum. She has the kids right now and is taking them to Christmas Eve mass where they will be singing in the choir – and we are wrapping presents! Ho ho ho!!!

Life.is.Good.

Thanks for an absolutely amazing year.

I’ll be all back on the blogging bandwagon in the new year … with a few surprises tucked up my sleeve xx

Merry Christmas,

Móna & Ron Wise

Nov 30 2012

What comes next

Posted by     34 Comments    in Kitchen

 

Burnt out.

This is where I am at.

As you can see, I am studying for my exams. Studying so hard I have decided to listen to an audio book rendition of Virginia Woolf”s Mrs Dalloway because I might go blind if I read it again. I have hit the wall of ‘college burnout’ and can now totally understand ‘why’ people drop out.

College.is.hard. and for me, seemingly never-ending.

The thing is ….. when a girl is burnt out….one can tend to drag the whole family down so I have to do my best to keep my head above water.

I should try harder to stay calm and just make make some tea to have with these delicious muffins that I baked.

Yes. Do not adjust your screens or volume control …

I did in fact bake them but I got the chef to decorate them.

That is why they look so tasty.

If you are getting ready to ice some Christmas cookies or a gingerbread house then watch this video first …. then go over and follow the tutorials on this blog and then send me some photos to share of what you are baking and decorating this Christmas (on Twitter or on Facebook or right here on the blog).

Note – I have not shared what mine look like . . but if want to turn this into the ‘worst’ decorating job ever then I am so there.

A copy of our book  (or maybe two copies if y’all are fabulous like) goes to the winner which the Chef will choose by December 15th.

(on a side note – Kenny’s is still shipping our book for free worldwide so if you want to send a fabulous present to your loved ones abroad – please keep us in mind).

This recipe is an easy one and the mascarpone cream cheese frosting is sinful. As in, one might eat it by the spoonful it tastes so good.

 

 

5.0 from 1 reviews

Chocolate Cherry Muffins
Author: 
Recipe type: Cupcakes
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Chocolate cherry cupcakes with Mascarpone cream cheese frosting.
Ingredients
  • For the muffins:
  • 250g self-raising flour
  • 1 tsp baking/bread soda
  • 140g cherries (from a tin)
  • 100g white chocolate chips
  • 100g dark chocolate chips
  • 100g raw cane sugar
  • 3 eggs
  • 150ml vanilla yogurt
  • 100g butter, melted
  • For the frosting:
  • 250g Mascarpone cheese
  • 60g powdered/icing sugar
  • 1 Tbsp vanilla extract

Instructions
  1. Pre-heat the oven to 180ºC. Line your muffin tin with some muffin cases.
  2. Sift the flour, and baking soda into a bowl, then stir in the chocolate and sugar. Add the beaten eggs, yogurt and then the butter and mix until it has formed a good batter-like consistency. Add in the juice from the tinned cherries if you wanted added sweetness. Then add in the cherries (cut in half) at the last minute.
  3. It doesn’t matter if the mixture looks a bit lumpy. Over mixing might make your muffins a bit tough. On a side note we made ours with Spelt wheat flour and they were pretty kick ass.
  4. Fill the muffin cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. If you eat them warm, the chocolate is all melty and messy. And, I’m told, delicious.
  5. While they are cooling, mix the mascarpone cheese, sugar and vanilla together using an electric mixer until it fluffs up nicely. Add colour if so desired and ice away!

 

 

Yesterday, I gave a lecture ‘on blogging’ to first year students at NUIG. This was one of the best experiences I have had  thus far since starting my blog in 2007. I gave a one-hour presentation and had a Q&A session afterwards and I brought these muffins in for all the students.

So. College is hard. Damn hard.

The decision as to whether I should carry on to do an MA or take a year off is impossibly hard because it affects more than just me. It affects the kids, the husband and of course, my Mum. And we all know that she is ‘the boss’ so we have to keep her happy.

I hate having to make decisions like this … but all the paperwork and applications have to be submitted in December / January … so a girl has to put her thinking cap on and make a decision.

What would you do?

Those are all the WiseWords I have for today,

WiseMóna

 

 

 

About Móna
I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
You can find me here
  • Contact Mona
Ron Wise About the Chef
You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.

From The Kitchen

IMG_5785
eCar at Claregalway Castle - July 2014
Blackberry Bourbon Old Fashioneds
image
Nettles 1
Galway Film Fleadh
IMG_5365
20140523-083005-30605261.jpg
soft cheese mini image
Achill Lambs 1
Screen Shot 2014-03-25 at 11.36.04
mccambridges-galway
Asian crop
MWMUM
SONY DSC
Blackberries
Back to school Blues
untitled-1-2-1
Peach Pie Slice
WiseWords Logo Black:white
Scallops peas 1
Rhubarb Cordial
Galway Easter platter
Meyrick - exterior (sunny)
SONY DSC

Buy the Book

The Chef and I

SHE WRITES, HE COOKS, THE KIDS MAKE A HUGE MESS

Click Here to Purchase

Best Food & Wine Blog (2012) Best Photo Blog (2012) Best Blog of a Journalist (2012) and Best OVERALL Blog (2012)

blog awards ireland

Top Food Blog

Top Food Blogs

Archives

Sound Cloud