Tagged with "Irish Food Blogger Archives - Wise Words"
Apr 26 2016

Larder 360: The best food in the West delivered to you!

Posted by     12 Comments    in Kitchen

Larder 360

Galway produces some real gems from time to time, and this new one I am going to share with you today, Larder 360, is one of them.

There are constant rumours and murmurings of the recession being over and although we have yet to fully experience this in the west of Ireland, I think it is safe to say, things can only get better! Larder 360 is a new concept, and while we have seen many businesses launch (and fail) over the last few years, one of the nice things about this new venture, is that we can see some of our favourite ones survive, and now thrive.

Larder 360 is the brainchild of a few local farmers here in the west. The lads from Castlemine farms,  who have been in bed with The Friendly Farmer for years sharing a produce stand at the local markets, decided it was time to expand their offerings. But, as we all know, small producers are often met with harsh realities like the expense of having a distribution centre (heavy with refrigeration) and finding a reliable, economical and affordable delivery/courier service.

Out of all these dilemmas, a delicious idea, Larder 360, was born and a few more local producers were added to their offerings. Some of them you already know, and a few more of them you should get to know! (That Blakes Organic Chocolate is killer!)

Larder 360

So what exactly is Larder 360? It is an online shop offering you quality foods, convenience of sourcing, buying, delivery and affordability, all bundled up into one cooler delivered to your front door at home (or at the office!). Right now, the deliveries are restricted to County Galway, but as they grow, they will expand, county by county.

With their local distribution centre housed in Oranmore (091-79 2899), the lads are already busy filling coolers with orders placed online. All coolers are filled by Thursday evening each week and deliveries made on Fridays.

Last week, our delivery consisted of a little meat and fish. The order tallied up to just over €100 and this is what we got for it.

Larder 360

 

  • Pork Belly

  • Salmon (fresh)

  • Salmon (Smoked)

  • Burgers

  • Sausage/Streaky bacon (rashers)

  • Whole Chicken

  • Beef shin on the bone

  • Rack of Lamb

  • 2 bars of Blakes Organic Chocolate

When I asked himself what he thought, specifically if he felt this was ‘worth €100’ he said:

“Oh god yes…especially considering the quality of the food you are getting – I reckon we will get 7 or 8 meals out of this plus leftovers”.

That was good enough for me.

Larder 360

 

For now, as they are just officially rolling out this new venture, their offerings are still limited. In the future I would hope to see a few more items added to the list, and I think it will encourage more people to try it out. (Like a Ribeye steak on the bone lads??).

I am also hoping they might consider offering fresh bread, local beers, local cheeses, and a few bottles of wine that would go perfectly well with that steak I requested.

When I asked a few of my food-lovin friends about this, and whether or not they might use this service, I got mostly positive responses.

Emily, Headford:

What a cool site!! I really like it.. firstly for the range of local produce available. . I like the idea of being able to place my meat and fish order etc for the week and I would totally use it for this. I also like their fixed delivery charge of €5 which seems really reasonable considering we live in the sticks!! Layout of the site is snappy and easy to navigate and just had a really nice local/artisan feel to it. I’d definitely place an order and see how I get on.

Caroline, Galway city

That’s a very nice website. I’ll admit my first reaction to some pricing was that it seemed steep and then I realised I was comparing it to some supermarkets, and that this was actual fresh produce so it’s not that dear when you consider that. I thought the chocolate especially was very reasonably priced. Not that I’m a super chocoholic but that’d be the kind of chocolate I’d use in baking so good price there.

I’m not sure that I’d use it on a regular weekly or fortnightly basis but definitely one I’d consider for special occasion dinners or as a treat. It is great to be able to find local produce under the one umbrella. I will never be a vegetarian so knowing where to get some fresh local meat will always be welcome, because you want to support local farms but a person might not know where to look.

Valerie, Galway

Just had a glance, yes I’d use Larder 360. Like the suppliers! eg, What’s For Pudding (save me hacking into town to buy ’em, had one for dessert this evening with the family!). I like idea of an artisan butcher too, and being able to buy “unusual cuts”. Could see myself using this once a month maybe #PaydayTreat

So what do you think? Is this something you might consider using? Have you already put them to the test and are you enjoying the food? (I know we are!). Let me know …

If you want to find out more, you can follow Larder 360 over on Facebook or Twitter or just click directly on to their website.

Now … and because the lads at Larder 360 are just so nice, we have a €50 euro gift voucher to give one of our lucky readers … all you have to do is answer the following question and a winner will be picked at random on Sunday May 1st 2016.

What is the name of the culinary award/designation Galway has recently won (for 2018)?

Answer in the comment section below and in order to be eligible to win, make sure you are a regular reader of WiseWords –  sign up here and you must live in (or request the delivery of food to be in) County Galway. (So, if you are reading this and live abroad, but your family lives in Galway, it would make a lovely gift – wouldn’t it?).

Thanks for reading … sorry it’s been a while since my last ditty .. I am kept busy at work and writing away and have feck all time for my own musings these days … such is life .. we must work, to earn money to pay bills, if we want to play!

That’s all for now!

WiseMóna xx

 

Jan 10 2016

Review: Papa Rich Asian Restaurant Galway

Posted by     8 Comments    in Kitchen

Papa Rich

Asian Street Food Kitchen

3 Dalys Place,

Woodquay, Galway.

091 450 147

Serving lunch and dinner 7-days a week from 12:30am – 10:30pm.

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The fun is just beginning when it comes to the constantly evolving world of food in Galway and this new Asian restaurant, Papa Rich, might just be the tip of the iceberg.

We moved back to Galway mid-2008 after a 15 yr stint in the US and a year in Switzerland. When we landed, aside from it being an unusually wet summer, the choices we had when eating out in Galway waned on the edge of well-established tourist traps to a small handful of decent eateries.

It was always easier, cheaper and tastier to eat at home.

Papa Rich Galway

I’d venture to say that now, almost 8 years later, we are just spoiled for choice when it comes to picking our favourite restaurants, bars and cafes. There are even one or two hotels that offer decent grub – and that is practically unheard of!

First though, can I hear a ‘hell yeah’ for the little effort that is being made to this section of town? I know Galway is not big enough to have a Chinatown, but if you swing around from Asiatic grocery store over near Sally Longs, all the way down to Papa Rich in Woodquay, you hit a plethora of Asian businesses. If only someone would open a Korean restaurant – we’d be all set!

So where to start with this little gem of a restaurant? Well, there is a story, of course, behind it. And it all starts with us struggling to find a decent Chinese Restaurant. We lucked out with Japanese Food because we have Kappa Ya and every time I want my Sushi fix Wa Cafe is the only place I’d go to … but a decent Chinese takeaway? Not easy at all to find. They all have gloopy corn-syrupy sauces and almost every dish tastes the same. Yeuch.

Needless to say, when we discovered the award winning Asian Tea House, we just stopped looking. To dine in, or carry out, it fits the bill every time. Well, at least it did. But then a few months ago, we noticed a dip in the taste and quality of the food and started to get a little disenchanted with it. So we tried out a new place on the docks, where Bar 8 used to be, called Neo. Also delicious and designed as a carry-out where you can dine in. In other words, everything comes in cute little takeaway boxes and you dump it into a bowl yourself if you decide to dine in.

All well and good, but then less than a few months later, we see the flashing ‘open’ lights of Papa Rich go up and could not wait to taste their wares – only to find out that co-owner and executive chef Kevin, worked previously at both the Asian Tea House and Neo.

Galway is so small guys and dolls. You can taste the difference when a good Chef moves around, and as long as you can keep following the ones you love, then you should have no problems!

Papa Rich

A lot of work has gone into the renovations of this little eatery. Papa Rich is located in Woodquay, above Bar an Chaladh, where Lunares Tapas Restaurant used to be. If you are familiar with McSwiggans, just stand with your back to their main door and look to the left and up a little.

Traipsing up the stairs is enough to whet ones appetite as the smells from the kitchen lead the way into the very comfortably decorated dining room. To get the nitty gritty out of the way, the most expensive item on the menu is ten euros. Yes. €10. So, lets just say, for the leaner months of your wallet, this is a welcome relief to all of us!

With open arms, we are greeted and seated by Rebecca, co-owner with her chef husband Kevin. This gorgeous couple from Malaysia have taken the brave and crazy plunge into entrepreneurship after years of working in the industry for other people.

‘The time was right. We had lived in Limerick for about 15 years and just wanted to do our own thing. We knew Galway was the right choice for us, and once we started looking, we found this spot pretty quickly. It was meant to be” said Rebecca. “Right now, we are in the honeymoon phase and our daughter Ruby, 18 moths old, is spending a lot of time with her Nana (my Mum Rachel) in Limerick. Once things are running smoothly we are looking forward to a nice balance of work and family time!”

Papa Rich’s attentive staff honed in on the tweens immediately, helping answer their menu questions. Rebecca explained that everything is cooked from scratch in the kitchen (by her husband Kevin) so it might take a little while longer than traditional Asian restaurants.

We had plenty of time so settled in to our comfortable seats and watched the Saturday lunch crowd fill the 40 ish seat restaurant.

Papa Rich Galway

Now, any restaurant that has a shiny large bottle of Sriracha sauce on the table is going to lure me in, but it also raised an eyebrow. Himself wondered if that meant we had to ‘add our own heat’ which we could say is the norm for a lot of the Asian restaurants here in the west, as many establishments have adapted the menu to suit the tastebuds of the Irish. Note to readers … we did not need it!

The menu has little red flames after each item, alerting the diners to the level of heat they should expect, and once you choose 5-flames (and eat the dish of course) your photo is added to their ‘wall of flame’.

Rebecca rambled off a few specials of the day but it was a unanimous decision – Calamari to liven up the tastebuds.

Papa Rich

As you can see from the photo, there was barely time to take a photo. I often regret bring the kids with me, as they have no patience when it comes to waiting for anyone to take a photo!

The freshness of the Calamari, dredged in breadcrumbs and fried lightly, was sublime and the crunchy cabbage and carrot slaw drizzled with a light coconut and peanut dressing – also delicious.

There were a few referencers to ‘Grandma’ on the menu so we asked Rebecca what that was all about:

“Grandma’s curry, is inspired by Kevin’s grandmother. She is such a good cook. She cooks food and the taste will make memories as Kevin would say! A lot of our dishes are inspired by family recipes, Kevin’s mum, his grandmother, and my mum (Rachel) too, oh and also his grandpa’s recipe for the sauce on the BBQ RIBS, except Kev ads a bit of a sneaky twist to it!”

You gotta love a restaurant that involves the whole family.  Rachel and Kevin live only a short hop from the city centre and her aunt and uncle live nearby too and offer extra support; This is truly a family-run restaurant!

Of the four main courses we ordered, each one was quite unique in the sense that all sauces and broths were very different and we all ‘had’ to share.

Papa Rich

Thai Crispy Chicken with Jasmine Rice and onion slaw w/ homemade sweet child sauce

I am sure you are more interested in the crispy Chicken (above dish), which was gorgeous, but the real winner on the plate here was the onion slaw. We all love raw onions at Chez Wise, but this was unlike any slaw we had ever tasted before. It was a combo of green, white and red onions, with a nice coating (but not smothered) of home-made sweet chili sauce. Now, here’s the thing about sweet Chili sauce.

I.hate.Sweet.Chili.Sauce.

Its like Asian Ketchup – and I also hate ketchup. This had such a unique fresh taste, I was just delighted to scoff down the slaw. And, incase you are worried about the after effects of raw onion (on your breath or otherwise) fear not, there was enough vinegar to treat the onions, so the sharpness had dissipated and all that was left was sweet sweet crunchy yum! I will be asking for the onion slaw on the side next time I go back.

Papa Rich Galway

Dan Dan Noodle Bowl w/ Chicken

Himself had one of the Noodle Bowls, because this was something that is missing from other Asian restaurants in town. They either don’t serve them, or the broth sucks; Not so at Papa Rich.

Minced Pork and Prawn dumplings with Asian greens, Dan Dan noodles and a rich broth makes this the best €10 bowl of yum in town. Sweet mother is was spicy at only 2 flames – this was when we gave each other the happy nod of understanding. These guys are serving and selling their food according to how they think you should eat it. They are not quieting the flavour or flame and woo hoo … it was delicious right to the last fought-over drop!

 

Papa Rich Galway

This Ga Chien Tom

Another dish, which was a huge hit with the kids, was this peanut sauce curry like dish. Battered Prawns, with mixed shredded veg, cherry tomatoes and pineapple all smothered in a spicy Vietnamese peanut sauce. There was plate licking going on here lads; I was mortified.

Papa Rich Galway

Like Pho .. but not Pho… but might as well be Pho

I pine for a decent Pho. But again, nowhere in the city is serving a decent bowl of rich broth and noodles … until now that is. When I originally took a look at Papa Rich’s menu, my eyes just stopped right here on this dish and I knew it would be every bit as tasty as I needed it to be. It is not labeled as Pho. It is a Spicy Vietnamese Noodle Bowl … but it’s Pho enough for me!

I chose to have Prawns with the Ho-Fun noodles and it came hopping out of the kitchen .. with Asian greens, mixed veg, plenty of coriander, lime leaf, basil, and mint in a gorgeous rich broth .. and some of their (need to buy some!) garlic chili paste. Oh sweet divine mother I thought I had died and gone to heaven. It was just bliss. Every bite. Every drop.

Food like this nourishes the heart and soul. Your eyes have feasted on pretty food, the service is attentive and not at all intrusive, and the water bottles were constantly kept full, just incase your choice of ‘flame’ was too brave.

Papa Rich Galway

Selection of desserts

And as if that was not enough, and there is no mention of it on their menu either, we were presented with a sampling of desserts. I, not having a sweet tooth, could not resist the homemade ice-cream with peanuts and oreo crumbs on top. More plate licking followed.

You do not need any excuses to go to Papa Rich for lunch – especially if you are working in town, at NUI Galway, or at the hospital. It’s a short walk in to Woodquay and the lunches are flying out of the kitchen – so tell your friends and co-workers! I can imagine if you were visiting a friend or family member, ill in hospital, that those broth soups would be a welcome relief from hospital food! Please take note, if I am ever in hospital, and you are coming to visit me, this is what I want!

As we were leaving, I noticed one of my work colleagues enjoying a delicious lunch with her hubby and was delighted that word has already gotten out about how excellent this new restaurant really is.

If I have not convinced you, why not check out the comments on Trip Advisor? I am going to put a review up there too … and I rarely do that!

That’s all for now guys and dolls … let me know if you try it out.

WiseMona

 

Nov 15 2015

Galway Hooker Beer Cheese Soup

Posted by     8 Comments    in Kitchen

It’s one of those days.

The weather, no, storm Abigail, has clenched her teeth on the West of Ireland and seems unwilling to release; even if we play nice.

I have received several requests from friends an family to met up for a cup of tea today, but I have insisted on doing nothing that requires me to get dressed. We declared today a pyjama day –  and so it is.

Early this morning, I started Googling for some comfort food inspiration. Himself was in the throes of making a loaf of bread and we were undecided as to what our Sunday supper would consist of; neither of us felt like cooking.

Thankfully, himself had cooked a whole shank of veal yesterday, pot roast style, so that’s supper sorted then, but what about lunch?

Late last week, we had stopped in to visit our friends at Galway Hooker Brewery. They have another beer added to their repertoire, which we had yet to try.

The brewery was established in 2006, in Roscommon by two first cousins, Aidan Murphy (below) and Ronan Brennan. A couple of years ago, they decided to return the brewing operation back home to Galway, and they have been brewing and blossoming ever since.

This new (since earlier this year) India Pale Ale is excellent. Himself will probably never stray from their flagship beer (Galway Hooker Pale Ale) but I am always interested in finding a new beer, and I get especially excited when I find one that is homegrown.

galway_hooker_60_knots IPA Beer Cheese Soup

The Galway Hooker India Pale Ale  comes loaded with that hop filled flavour we love (and fun at 6.5% alcohol content!) and it was begging to be incorporated into our lunch plans. Hey, what else is a girl going to do on a dream wet wintry day in the west? Having a beer with lunch never sounds like a bad idea!

The soup is a bit tricky to make. Not in the sense that a novice cook can’t take it on as a challenge, just in the sense that it is easy burn it (as there is milk in it), and there is always the likelihood that the cheese will break and you will end up with lumpy soup. The key to your success, should you attempt to make this, is to keep the temp low on the stove when you add the cheese.

Galway Hooker India Pale Ale Beer Cheese Soup

5.0 from 3 reviews

Galway Hooker Beer Cheese Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A delicious soup to warm you from the inside out on a cold wintry wet day.
Ingredients
  • 4 tablespoons butter
  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 60 g flour
  • 950 ml chicken stock
  • 1 bottle Galway Hooker India Pale Ale or any beer you like to drink
  • 115 g cream cheese
  • 450 g grated sharp cheese (we used Mossfield Organic hard cheese)
  • 250 ml milk
  • 1 teaspoon Colemans English mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and White Pepper to taste

Instructions
  1. In a large pot sauté the onions, carrots, and celery and garlic in the butter. Put the lid on the pot, reduce the heat, and cook until soft.
  2. Stir in the flour, like you are making a roux and cook until thick and it browns just a little bit. Whisk in the chicken stock and simmer or a few minutes. Reduce heat leave to simmer, stirring occasionally, for a half an hour, then using an immersion blender, puree the vegetables to produce a nice thick stock.
  3. Add the beer, followed by the cream cheese and handfuls of grated hard cheese of your choice, whisking all the time ensuring the cream cheese is smooth and the cheddar has melted. Do not let it come to a boil, as it will burn easily and boiling can cause the cheese to separate.
  4. Slowly pour in the milk, then add the mustard and Worcestershire sauce, then bring the heat up just a touch to allow the soup to gently simmer. Season with salt and white pepper to taste. Serve with a slice of toasted bread or your favourite crackers.

Galway Hooker India Pale Ale Beer Cheese Soup

Now, I am not saying you should be drinking a beer on your lunch break tomorrow at work, but this is definitely one to tote with you to work in your Thermos.

Absolutely smooth and silky and the chicken stock keeps it light enough ensuring the texture is not gloopy when you get ready to serve it. I would refrain from using any kind of Mozzarella cheese, even if you just happen to have it in the fridge, as it is really annoying to end up eating a soup that just strings along on your spoon and won’t let go!

Right – tis almost supper time here at Chez Wise and time for someone to open a bottle of wine! I hope your weekend was nice and relaxing and you managed to squeeze in a bit of rest and relaxation before heading back to the grind tomorrow morning!

WiseMóna

 

Aug 9 2015

College Prep Cookies for the Gluten intolerant

Posted by     2 Comments    in Kitchen

Ah Cookies Cookies Cookies …. or biscuits depending on where you are from, right?

We have had a fantastic summer despite the fact that the weather has not been great. The kids and their cousins had a nice long run of things in July, and they are welcoming the ‘back to school’ chatter we have started around the house.

Vanilla

Last week, I met up with one of my friends, who is getting ready to send her eldest off to college. She was racing around buying him everything he might need during the day and forcing herself to teach him a few cooking tips and tricks, which he had zero interest in, every evening. She figured, that if she spent the month of August doing that, he might be able to survive without her. As we chatted, and nibbled on a batch of cookies I had just baked, she lamented the fact that she had not taught him enough skills in the kitchen. I sent her home with a recipe for the cookies.

Butter Coconut Oil

No matter how hard we try to prepare kids for moving out of the house and living on their own, even if co-habbing with other students, two things are going to happen.

1. They will survive and not die of starvation because most colleges/universities have canteens, and

2. They will still bring home their dirty laundry and clean out your cupboards when they come home.

Craisins

One thing is for certain, if you are adept at all at making something they really LOVE, then you can be guaranteed they will always come home for their favourite dinner, or dessert.

Nuts

I was thinking about our kids, and how we have at least 7 years before any of them are ready to head off to college, but I am still certain this is one of the treats I will be packing in their bags when they do go.

Rye Barley Oatmeal

If you are releasing a teen into the wild this September, then make up a few batches of this recipe and freeze them. Pack them with clear instructions for your teen then they can impress all their new friends when they whip up a batch of freshly baked cookies on their first weekend away from home.

This is not the time to shed a tear … rejoice in your new found freedom!

Eggs

College Prep Cookies
Author: 
Recipe type: Simple
Cuisine: Treat
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Chewy oatmeal raisin n’ nut cookies
Ingredients
  • 8 oz / 225 g butter
  • 7 oz / 200 g caster sugar
  • 7 oz / 200 g soft brown sugar
  • 2 large eggs
  • 7.5 oz / 215 g Einkorn or Khorasan Flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 8 oz / 225 g cranberries (or mixed berries/raisins)
  • 8 oz / 225 g mixed nuts
  • 10 oz / 285 g rolled oats/rye/barley

Instructions
  1. Preheat the oven to 175C
  2. Cream the butter with the sugars, and then beat in the eggs one at a time.
  3. Combine the flour, baking powder, salt and cinnamon, then mix into the butter/sugar/egg mixture.
  4. Now mix in the dried fruit and oats.
  5. Place balls the size of a large walnut onto a greased, non-stick baking tray (remember to allow room for them to spread, so about 9 cookies per baking tray) and cook for about 15 minutes or until verly lightly browned.
  6. Cool for a couple of minutes on the baking sheet, and then transfer to a cooling rack. Do not handle while they are hot, or they will crumble.

 

This recipe is the best for chewy Cranberry Oatmeal Raisin Cookies – so if you prefer crunchy cookies, let them cook a little longer at a lower temp. I like to make a double batch every time and I roll and freeze the extra cookie dough in clingfilm and keep it in the freezer for ’emergencies’. Whip it out, leave to thaw for ten minutes, slice and bake. Your friends will be very impressed. You will be very smug and have that ‘oh, it was nothing’ look about you. Well done.

Khorasan Kamut

Now – moving on to the exciting bit of news for those of you who suffer from Coeliacs disease or are Gluten intolerant.

Einkorn

We have been testing a couple of new bags of flour, and by new I mean very very old, here at home. The first one, is called Khorasan (or Kamut) flour and the second one is called Einkorn.

Both are ancient (wheat) grains, and in contrast with more modern forms of wheat, evidence suggests the gliadin protein of Einkorn may not be as toxic to sufferers of coeliacs disease. It has yet to be recommended in any of the GF diets, but I have a feeling this could happen in the next 12 months.  I will not lie to you – we are asking a few GF/Gluten intolerant/Coeliac family members and friends to be our guinea pigs and I will let you know the outcome, but so far so good!

In the meantime, just ask your local Evergreen.ie (in Ireland) or Jovial Foods (in USA) store to order the flour for you. They retail at €5.50 per 1kg bag (ouch) but are so much richer in flavour and texture. You will gladly overlook the price as you smell your cookies baking away in the oven.

Letting go of the kids is, apparently, a hard thing to do. Right now we are in the throes of teenage hell with our two eldest girls and in my mind, sending them off to college would be bliss … and by the time that does happen, I reckon they will be making their own cookies and heck, they are already doing their own laundry so things can only get better, right?

How is your summer going?

Móna x

Aug 2 2015

Review: The Latin Quarter Wine Bar and Bistro, Galway

Posted by     No Comments    in Reviews

The Latin Quarter Wine Bar and Bistro

1 High StreetGalway, Ireland
+353 91 530 000
Wall decor in stairwell at LQB

Nestled on the corner of High Street and Cross Street, directly opposite Tigh Neachtain, sits the intimate Latin Quarter Wine Bar and Bistro. Back in the day, this building was home to one of Galway’s most beautiful lingerie shops, still missed by many, and since their closure several years ago, nothing serious has grasped my attention in that location, until now.

Teeny and tinier are the two rooms they boast; one downstairs seating a handful (14) at deuces and four tops, and the slightly roomier upstairs, which can seat up to 28. An ideal spot for hosting a private party; Christmas is only a few weeks away after all!

We have eaten here several times over the last few months, mostly stolen quiet lunch breaks without the kids, as this place, perhaps because of its size, really lends itself to being one of Galway’s more romantic eateries.

View from upstairs at The Latin Quarter Bistro

Last Monday, the first evening of the Galway races, we had a siblings n’ spouses supper at the Latin Quarter Wine Bar and Bistro, and if this is something you all put on the long finger and rarely plan, then it is time to take the finger out and make a few reservations.

I have found, the more time we spend with our siblings, now that we are all adults, the more we can laugh and cry at just how much fun and hard work this parenting gig really is.

IMG_8823

Our evening got off to a jovial start as glasses of Prosecco  (€7.50 per glass), and a couple of Peronis for the lads, flooded the table before and during our first course , before we selected El Meson Rioja Crianza, 2010, Tempranillo, Spain €29.50, to lead us on to the main courses.


IMG_8816

There were no complaints from all diners, with the exception of one. The salad of warm duck confit (€8), had too much duck and not enough greens. I know this sounds like beggars can’t be choosers, but in our constant effort to find places that serve excellent salads, it is all about finding the right balance, which this dish lacked.

As the water and wine flowed, and appetites waned, we moved on to bigger bites.

IMG_8821

One of the lads had ordered sea scallops with a wedge of fried potato and pea puree. This dish looked the business, and certainly tasted excellent too with one exception. It was served with confit chicken wings too. The wings were placed in between each scallop. Now, even when reading the menu, I questioned the why of pairing fowl with fish, and whilst each item was cooked and seasoned and served perfectly, we all agreed that they had no business being on the same plate together.

IMG_8820

Ron ordered the seafood pasta dish LINGUINI DE LA MER, €19, and enjoyed it. It was not out of this world and could have used a bit more heat, but the pasta was cooked perfectly and seafood was fresh, for a Monday!

All dishes came presented in the most beautiful manner, with smooth and seamless service from one more than competent server who seemed to be handling the upper and lower floors at the same time. The Latin Quarter Bistro showcases the finest of Irish food on a beautiful selection of Steelite (Alumina Vitrified, Performance) Craft line and if you have not swooned or salivated over these dishes as of yet, then take a minute to do so now right here … Dear Santa … sigh

Wall decor in stairwell at LQB

Needless to say, as the evening wore on, and we all settled in for glasses of port and Sheridans Cheese boards, there was no need to wrap things up and move on to another venue. We were happily sated.

Overall, The Latin Quarter Wine Bar and Bistro ranks high on our lists of eateries in Galway. The intimate setting, the excellent service, the carefully thought out wine list, and affordable prices, makes this one we will return to again and again.

Let me know if you decide to try it out, or if you have already been there for a bite?

Thanks for reading,

WiseMóna x

May 2 2015

Galway’s #BestScone – send in your nominations please!

Posted by     6 Comments    in Kitchen

Ah …. nothing quite like a cup of tea and a scone.

Some like their scones warm with butter, a bit of jam or clotted cream. Some like them burnt a bit around the edges, caramelisation of the currants and raisins, and some like ’em hot outta the oven with nothing on ’em.

When it comes to finding ‘Galway’s Best Scone’ I thought about it for a few weeks before taking action. I chose a few places in the city centre, and a few in the outskirts.  All of them have damn fine reputations for their baked goods.

And why am I doing this I hear you ask? Well, because Goodalls Ireland is running their #BestScone competition again this year. Last year I was kinda disappointed that Galway did not win, even though Mitchell’s Café at Kylemore Abbey did make it to the final ten!

So this year, we have take it upon ourselves to find a few decent scones to nominate from right here in Galway!

I need your participation please, after you do your own research of course, I want you to hop over on to their Facebook page or send them a Tweet to nominate your favourite Galway Scone. If you look up the hashtag #BestScone on Twitter, you will see a long stream of scone nominations coming in from all over the country.

The Top Ten Best Scones in the country get in to the finals and the overall winner, aside from claiming the title of Irelands Best Scone, will also win €1,000 for their shop.

Shur – we could all use a few extra pennies in the purse guys n’ dolls.

So please, use my research as motivation to get your favourite scones on the map. Nominate today! (Because the deadline is May 8th, so hurry).

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How ‪#‎Bestscone‬ competition works.

Firstly Goodalls invites nominations from the public (via Facebook and Twitter) as to who they think have the Best Scones in Ireland.

At the end of the nominations period the 10 businesses with the highest amount of nominations go forward to a public vote which will be worth 50% of the overall result.

The final 50% will be earned at the scone tasting at the Merrion Hotel in Dublin, by a panel of expert judges.

The marks will be counted and verified on the 8th June 2015 and a winner chosen!

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Scones for the taking. Taste at Born.

I assembled a tasting panel of four experts, (no kids this time just industry experts) and we held a blind tasting. This is the best way to get totally unbiased feedback from a group of Galwegians, because trust me, their loyalty to certain businesss’ might just sway their decisions.

I know the photos below are not sexy, but there was a need to make this as simple as possible, giving the price and weight of the sone too – incase this matters to the reader, or the eater!

One thing I found interesting when reviewing the details with our tasting panel, was that in this instance, size actually didn’t matter.

The criteria we felt was important was simple:

–     Fruit content – this is very important

–     Mouthfeel (not gummy and not dry)

–     Over mixed/dense – don’t overwork the dough!

–     Balance of flavour (not too sweet, or salty, can you taste baking soda?)

–     Attractiveness (colour, shape, burnt or not!)

–     Is it fresh??

I weighed them all and shared the prices too. Keep in mind, both Kai Café and Taste at Born are more eat in cafés than take-away-bakery so their prices are that much higher and their scones are bigger. We also placed the scones in a low-lukewarm oven to give them all a chance to appear ‘fresh from the oven’.

To kick of our quest for #Galway’s #BestScone, we started at Galway’s Best Café!

I make no bones about it. #WeLOVEKai. I have had their scones on previous occasions and knew they would be contenders as all of their baked goods are pretty stellar.

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Here is what the tasting panel had to say:

Expert 1: A bit doughy, great taste but not enough fruit.

Expert 2: A bit disappointing and not enough fruit.

Expert 3: Nice, but I really need butter and jam with it.

Expert 4: Not enough fruit but decent.

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Next up, an institution of fine foods and wines in Galway for years, and slap bang in the middle of town, McCambridges of Galway.

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Here is what the tasting panel had to say:

Expert 1: Way too dry. Fell apart when cut open and no fruit.

Expert 2: Very dry – and no fruit at all . This was clearly yesterday’s scone – not fresh.

Expert 3: Way too dry; No fruit at all. Tight crumb, no air and way over-mixed.

Expert 4: Dry. No fruit, or there was a bit of a raisin – but it was burnt.

(Note to readers … by ‘no fruit’ they mean when cut open the scone is bare but there are one or two raisins scattered on the edges – so technically there ‘is’ fruit, but clearly not enough).

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Ok, the third scone we sampled came from the lovely Jenny – Taste at Born on the canal. If you have not been to this little café, then you need to put it on your list. Sitting on the banks of the canal, she has quite possibly the nicest outdoor patio in the city. AND, she  does not ‘charge extra’ for her gorgeous range of Gluten Free baked goods. She also makes the best cupcakes in Galway and is known to many as ‘the cupcake lady’.

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Here is what the tasting panel had to say:

Expert 1: Would be better with butter and actually was.

Expert 2: Lacking in flavour but decent texture.

Expert 3: Too doughy, a bit under baked and could do with a bit more sugar.

Expert 4: Not enough flavour or fruit but nice texture.

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Ok – moving on to number four, we cut open what I thought looked like a stellar scone. A bit square, and loaded with fruit, it looked like the kind of scone we used to have as kids. This one came from The Oven Door, at No. 3 Middle Street (close to entrance of Augustinian church) and their phone number is (091) 563 805.

Interestingly enough, these guys have zero web presence hence the sharing above of physical address and phone number.

They are aptly named, because you walk in the door of their tiny shop and are practically in their oven. Floured from head to toe, the pleasant bakers are there to tempt you with tarts, scones, bread and a slew of other beautiful traditionally baked Irish goodies.

 

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Here is what the tasting panel had to say:

Expert 1: The crust is really lovely and this scone is loaded with fruit.

Expert 2: Loved the crunch of the crust and texture. Might have found a little baking soda aftertaste but not offensive.

Expert 3: I’d buy this scone again. Just lovely.

Expert 4: Great flavour and fruit. From the looks of it might not buy it as I prefer a more ‘well done’ scone, but this was very nice.

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And now, we move on to Griffins Bakery, located down the town near the Kings Head. A favourite bakery of many a native and tourist, Griffins has been feeding the city of the tribes for decades.

 

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Here is what the tasting panel had to say:

Expert 1: This looks and feels very strange. The texture is very different to the other scones and the taste and mouthfeel is just weird.

Expert 2: Way too salty. It is not like a fruit scone, even though it has fruit.

Expert 3: This looks and tastes like an American savoury biscuit. Like the ones you have with sausage gravy for breakfast. I don’t like it.

Expert 4: This tastes very different. It tastes like it is supposed to be a savoury scone maybe? It seems like they used a different flour too as it is nothing like the other scones in texture, weight or to look at.

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Moving on to number six, we sliced into the scones from The Gourmet Tart. Now, as I live with a baker, there is very little need for me to buy a loaf of bread around here, but I have been known to purchase their seeded Ciabatta on occasion.

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Here is what the tasting panel had to say:

Expert 1: This tastes burnt. The raisins are hard and there is not enough fruit.

Expert 2: Burnt outside and undercooked in the middle. The oven was too hot.

Expert 3: I just don’t like it. It is too doughy/under baked in the middle.

Expert 4: This is kind of like eating cream crackers. It’s doughy and dry at the same time. and a bit of a slimy-across-the-tongue texture.

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And last but not least, we finished up with Morton’s of Galway. Now, as we were doing a blind tasting, you can be sure that the tasters did not have a clue they were rating my husband’s scone. Had they even tried to guess, it would have been impossible because  all scones were so different. Had the panelists known they were sampling his morning efforts, they might have shown bias or have chosen not be honest enough with him – just to spare his hurt feelings, bless their little hearts.

Feedback is crucial folks. Be it positive or negative. We can always learn from a bit of criticism.

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Here is what the tasting panel had to say:

Expert 1: There is not enough fruit. The cranberries are lovely – just need more. The scone is delicious.

Expert 2: Baked perfectly. Great crunch, mouthfeel and texture. More fruit please. I’d up the price to €0.90 and add loads more cranberries. ( I wonder how Eric Morton will feel about this?)

Expert 3: This is a good scone. I’d buy it again.

Expert 4: A bit salty and shaped too perfectly but not bad.

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So there you have it guys and dolls.

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It was clear to us which bakeries were using a high quality flour and just raw ingredients. Some are using a premixed ‘just add water’ kind of mix and others are using a product that has lots of dough conditioners and modifiers in it.

A pre-mix is not necessarily the end of the world, and many bakeries use this because it is hard to offer consistency when you have a (sometimes) transitional staff. One baker makes and bakes the first batch in the morning and the lunchtime baker does the next batch. The first baker might mix his batch by hand, making sure the dough is never overworked and sticks to the recipe. The second-shift baker might throw it all into the mixer because they are in a hurry and could forget to add salt if not following the recipe.

You can’t compete with a bakery that offers consistency all year round. They are the ones who deserve the title of #BestScone in Galway and Ireland for that matter.

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Kai Café always showcases the most beautiful baked goods.

So, our panelists all agreed that Kai and Morton’s shared second place and Taste at Born  ranked third.

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Only one bakery had their ingredients listed – Morton’s (eggs, butter, marg, flour, salt, sugar, raising agent, milk, cream, buttermilk, cranberries). Morton’s takes the lead in offering the cheapest scone out of the bunch listed here, an they also offer mini scones at €0.38 ea – this is a great deal.

The clear winner for all panelists was:

Number FOUR – The Oven Door

 

So now that I have done all the hard work for you and whetted your appetite for a lovely warm scone this dreary dismal Saturday morning, can you let your fingers do the walking and please nominate your favourite scone in Galway!

Vote here on Facebook or here on Twitter.

Thanks for reading along and enjoy the bank holiday weekend!

WiseMóna

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If you would like to be added to our panel of expert tasters for future research, shoot me an email at MonaZWise {at} GMail {dot} com

And if you have a favourite scone – leave  a comment right here below telling us why it is so great, and share a link so everyone else can check them out.

I have already heard from a few people over on Instagram that PoppySeed in Galway and The Hungry BookWorm in Loughrea have excellent scones.

 

Mar 2 2015

Crushed Cauliflower Sauté

Posted by     4 Comments    in Kitchen

The humble head of Cauliflower.

Mostly roasted with coconut oil, turmeric and a bit of sea salt is how we snack on this vegetable or sometimes just raw to dip in a bowl of blue cheese or ranch dip; it’s a favourite here at Chez Wise.

Recently, we have been enjoying this beautiful brassica in an entirely new way and this recipe is here to stay. 

Cauliflower duo

 

The beauty of this recipe is that you don’t really ‘need’ a recipe. If you have ever made a stirfry, then you already know how to make this.

 

Cflower ingredients

 

Crushed Cauliflower Sauté

Ingredients

  • 2 heads of cauliflower, leaves and stalk too
  • 4 eggs
  • 8 green onions
  • 2 hot chilis
  • 4 Tbsp Sesame oil
  • 2 tsp butter
  • Salt
  • Pepper (white)

Instructions

  1. Trim the leaves of the cauliflower and set aside.
  2. Cut the cauliflower up into florets and slice the stalk into large dice.
  3. Place it all in the flood processor and pule until it looks like rice.
  4. If you don’t have a food processor, grate the cauliflower on a large box grater.
  5. (This can be kept wrapped in plastic wrap in the fridge for a few days and it freezes well too).
  6. Slice the green onions an fresh chilis.
  7. Using a wok (or a large pan) add the butter and 4 eggs. Sprinkle with salt and white pepper and scramble roughly for 3 mins on high. Remove from the pan and set aside.
  8. Wipe out the pan, then pour in 1 Tbsp sesame oil.
  9. Start adding the cauliflower and stir it as it sautés.
  10. As you add in more cauliflower, add in a little more sesame oil.
  11. The cauliflower needs the oil to cook.
  12. It will not harden or crisp up – it just cooks into a delicious bowl of something that resembles rice.
  13. When the cauliflower is piping hot, add in the green onions and chilis.
  14. Then add the egg into the mix, one spoonful at a time.
  15. Optional
  16. If you want to add a bit more protein to this meal, you can add it at this point (already cooked) and just allow the cauliflower to re-heat it. We tend to eat it asa veggie dish – because no one notices the meat or fish missing, but have had it with sesame crusted prawns and chicken too.

http://www.wisewords.ie/index.php/2015/03/crushed-cauliflower-saute/

 

Cflower ingredients egg

 

No one has noticed that there is ‘no rice’ in this stir fry. The kids all go back for seconds.

The nutritional value in cauliflower is high and it is very low in carbs. All in all, this is a humdinger of a dish, not to mention quite inexpensive too.

 

Cflower finito

 

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Basic nutrition details for this brassica:

A 1/2 cup of cooked cauliflower has 14 calories, 1.1 gram of protein, 2.6 grams of carbohydrate, 0.3 gram of fat and 1.4 grams of fiber. The low calorie and carbohydrate content of cauliflower makes it a suitable food for helping your lose weight as well as control your blood sugar, if you have diabetes.

More nutritional information right here

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Ok – it’s Monday morning and there is a light blanket of snow on the ground in Galway. The mornings are getting brighter (around 6:45am this morning no lights were needed to find my way to the coffee pot!).

The kids are rambling around the house readying themselves for school and I have a long list of ‘crap to do’ this week – so Monday – let’s be having you!

Have a great week y’all.

WiseMóna

Feb 26 2015

When you wish upon a star

Posted by     8 Comments    in Kitchen

Hello!

Remember me? I know … it has been ages since I dragged you into a long winded story. Life had runneth away with me there for the last few months and I’ve been spending way too much time with these guys ….

 

Kids January 2015

They are getting so big

 

We have had a few crazy fun-filled, and much quieter-than-expected, months. Christmas stole in right after my graduation in late November and before we knew it the kids were back to school in January and back out again only last week on mid-term break.

This is the first time in five years where I have had such a nice long break. The kids are happy. The Chef is delighted to have his partner-in-crime more readily available to cater to his whims and fancies … and I am finally able to relax. After five years of studying in college, it has taken me months to just sit down with a nice book and read it without feeling guilty … sheer bliss.

So how is it, with no TV in the house, I have not had more time for writing? Shouldn’t I have loaded up the blog with tons of recipes and stories to keep you up to date on the latest food trends in Ireland and alerted you to the new eateries in the West?

Well, truth be told guys and dolls … I needed the break. I have been blogging since 2007. That is (more than) seven years on the trot. They say a break is as good as a holiday and in this particular case … I have to agree.

The thing that most surprises me about not being a slave to the TV anymore is that we are still bombarded with news. Sometimes it comes wafting in over the airwaves, and if I turn that off its a timely notification on Facebook, or a Tweet that has taken on a life of its own making sure the world knows something is happening RIGHT NOW. And even with all notifications killed and the volume turned off on the phone, I still get updates from the Chef when he gets home or the kids tell me what they read on the ‘school internet’ bless their little hearts.

So switching off, not just getting rid of the telly, is actually vital. The stack of board games has grown and some family members have even been caught reading this at bedtime the day before a big game – especially if Granny is calling over for tea.

A few weeks ago, coinciding with his bedtime, Jack insisted we drag our weary butts outside to just sit and stargaze. The sky was heaving with stars … the cobalt backdrop smothering the countryside and a blanket of stars as far as the eye could see.

If you have ever tried to take photos of the stars (or the moon for that matter) on your iPhone …. you will know that the photos come out like crap … so I asked a buddy of mine, who is clearly very talented, to share a few of his with me for this blog post. Thanks Aidan!

Starry Night Aidan Coughlan Graveyard Galway

© Aidan Coughlan – under the Galway skies

 

I used to think that to buy a star would all be a bit hokey, to be honest. I was all grown up in my thought process and applied logic to the concept like ‘how can you sell a star’? ….I found this website wwwBuyAStar.ie  which is laid out nicely. They have a few different options – like for a kids birthday present, or a wedding gift, a new baby present or, seeing as it is right around the corner, how about a present for your Mum – because all Mums are stars already, right?? (Mother’s Day in Ireland is Sunday March 15th 2015 – mark your calendar now!).

I was explaining it to Jack (who will be TEN on Saturday) when the chef butted in and told him ‘there is no need to buy a star buddy, they are right there for you to see anytime there is a clear night’.

‘Yeah but guys’, and his little hand guiding my face to look at his while he commanded his father’s attention with his other hand, ‘say when you die, and then us kids buy a star for you…….and then when we all die, we can get stars too and then we can use the map to find each other in heaven’.

‘Alright Jack – let’s buy all the stars then darling’.

No logic needed here folks … anyone else want to buy a star?

Map of the Stars

Map of the stars

 

So, I think I’m going to invest in a nice telescope for him. I am also taking him to the next open night at the Imbush Observatory at NUI Galway (March 11th or 25th 2015).

The School of Physics at NUI Galway and the Imbusch Observatory in Dangan host open nights a few times a year.  The open nights will start at 7pm, and there will be an informative hour-long lecture and 3D tour of the universe which will be followed by a hands-on viewing of the sky by night, weather permitting.

Admission is limited to two per person and is strictly by tickets only, on a first come first served basis. All bookings are by email and those interested should send requests to tara.shanahan@nuigalway.ie

If you have never been, you are in for a real treat!

Starry Night Aidan Coughlan River

© Aidan Coughlan

 

Tuning out from the (mostly) bad news on the TV, in the newspapers and online is not easy. But I have to say, if the alternative is spending a few evenings in late Winter, bundled up outside with my hubby and kids watching the world go by, star-by-star … it’s a no-brainer for me.

Thanks for all the Facebook birthday love earlier this week guys n’ dolls – another year old and (hopefully) another year wiser folks!

How y’all doing? Anything strange or exciting going on in your life?

WiseMóna

 

Sep 28 2014

19 years and counting ….

Posted by     2 Comments    in Kitchen
Jack's Hands

Teaching hands … with his whole heart

Funny how the time slips by so fast, isn’t it? One minute you are walking along minding your own business and the next minute you are wham! head over heels in love with a man who is just not that in to you.

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Well, at least not until you got him drunk on Irish coffees and kept him that way until he succumbed to your wildly Irish ways.

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19 years later … he is still here by my side, cooking and feeding our family with so much more than food.

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I have just finished judging the finals of  the annual Blog Awards, and honestly, bloggers out there, hats off to you all. The very best part of blogging, aside from meeting lots of new friends right here on this blog and then in real life, is discovering all the new voices and talent behind so many new (and old) Irish blogs.

I had some real favourites this year and I can’t wait to see who cleans up at the awards ceremony in a few weeks. Best of luck to you all!

Now, on to the crux of the matter.

 

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A recipe for these excellent little balls of dough stuffed with even more excellent spoonfuls of shredded Oldefarm pork and vegetables.

19 years and counting ….
Author: 
Recipe type: Steamed and stuffed Pork Buns
Prep time: 
Cook time: 
Total time: 

Serves: 14 buns
 

Light and lovely little buns stuffed with anything you want really. This recipe makes 14 buns
Ingredients
  • For the buns
  • 2¼ tsp dry active yeast
  • 240 ml milk
  • 1 Tbsp oil
  • 700 g flour
  • ½ tsp salt
  • 3 Tbsp sugar/honey
  • For the filling
  • 450 g shredded (cooked) pork (or could use ground (raw) pork too.
  • 250 g shredded cabbage
  • 1 carrot, diced small
  • 1 onion, diced small
  • 1 Tbsp sugar
  • 1 Tbsp Sesame oil
  • 1 Tbsp Shaoxing rice wine
  • 1 tsp grated ginger, fresh
  • 2 green onions
  • 4 garlic cloves

Instructions
  1. First .. for the buns
  2. Heat the milk and oil in a pot until it is lukewarm. Pour the mixture into a bowl. Sprinkle the yeast over the liquid and let it sit for 8 to 10 minutes – this helps activate it.
  3. Sift the flour, salt, and sugar together in a bow.. Add the yeast liquid into the flour, mixing with a fork. Once all the liquid has been poured in, knead for 15 seconds until the dough comes together. Do not overwork the dough – or it will become chewy.
  4. Turn the dough out onto a floured surface and knead until smooth, 4 to 5 minutes max. Place the dough in a large, greased bowl, cover, and let it sit for 1 to 2 hours, or until doubled in size.
  5. When the dough is almost done with its rise, sauté it all together in a pan the ingredients for the filling — pork, vegetables, sugar, soy sauce, sesame oil, rice wine, ginger, green onion and garlic.
  6. Next, punch down your risen dough. Turn it onto a floured surface again and knead for just a few strokes.
  7. Cut off a ping pong ball-sized piece of dough and roll into a 3″ diameter flat circle.
  8. Place about a tablespoon of the pork mixture into the circle and fold the dough up around the filling, pinching and pleating until the top is sealed. It doesn’t have to be perfect
  9. Place the finished buns on a baking sheet and cover with a damp towel to keep them from drying out as you fold the others.
  10. Fill a wok (or pot or rice cooker, depending on what you’re using) with about an inch or two of water and bring the water to a simmer over medium heat. After the water has begun to simmer, set the basket over the water, covered, and steam for about 15 minutes, or until buns are resilient when touched and the filling inside is cooked.
  11. Make sure to refill the water between batches, as it will likely evaporate during the boiling. You may also need to adjust the heat to low as the water boils — a low simmer is all you need.

We did lightly pan fry ours right after steaming, in a toasted sesame oil, and served it with a Korean dipping sauce – a staple here at ChezWise … and Jack, our nine-going-on-nineteen son, can make it with ease.

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It is delicious. Give it a try.

 

Korean dipping sauce

When planning a meal around here, the sauce always has a big role to play in the end result. When we come across a sauce loved by the whole family we tend to keep a jar of it on hand in the fridge and that way, when trying to feed a hungry brood in a hurry, there is one less thing to make. This dipping sauce can be used as a favourite sauce served alongside a plate of wontons, poured over a delicious fried rice or noodle dish, or as the perfect accompaniment to seafood pancakes.

What you will need

236 ml [1 cup] soy sauce 129 ml

115 ml [1/2 cup] water

1 Tbsp brown sugar/honey

1 pinch black pepper

1 tsp garlic, minced

1 tbsp sesame seeds

1 tbsp concentrated vinegar (Essig essence)

2 green onions, chopped

2 chili peppers

1 tsp cayenne pepper

1 tsp toasted sesame oil

How to prepare

Mix all ingredients together in a bowl.

Store in the fridge in a jar with a tight seal for weeks on end.

We use this sauce a lot here at home. We have basted roasting chickens with it, dipped dumplings in it and it is also an excellent choice for drizzling over a bit of fresh salmon sashimi if you are fortunate enough to have it on hand.

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Anyway … it has not all been a bed of roses guys n’ dolls … and there have even been a few times where neither of us knew which way was up or which country we were headed to next.

But we have hung in there and are still working out our differences – every single day of our version of this wedded bliss. We wouldn’t have it any other way. Would you?

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A quick reminder for those of you who have been following along … this is how loaded our special day really is.

September 30th was the day we met, the day we got married, the day we opened our restaurant, the day we brought Jack home to live with us and the day we closed our restaurant right before moving back home to Europe.

We have kept it fairly uneventful since then … but I always have a feeling that something significant will happen on this special day.

Another week awaits us and this one brings a new month rolling in with cooler breezes.

Thanks for tuning in x

WiseMóna

 

Sep 8 2014

By the time you read this …… I’ll be gone to work

Posted by     30 Comments    in The Snug

What?

Work I hear you say?

Yes. Work. As in the kind of work that pays in cold hard cash.

But before you get too excited, it’s only a little job, with just a few hours per week, but it sure as heck makes me feel like going back to college for five long years –  was totally worth it.

Today, Monday September 8th, 2014, I’ll start my new job as a part-time lecturer (of Journalism) at NUI Galway.

Exactly five years ago, to the day, I sat in a classroom scared to death of college and learning……and felt like a right eejit for following my dream.

Let this be a lesson to all you dreamers….get your ass out of bed and make it happen. Right now.

image

Thanks to the love and support of my Mum and my husband and my siblings and my friends, I have come through shining at the other end. I should also go on record to thank our children who, in their own endearing way have kept me motivated to keep moving forward.

My foot would not be in the proverbial front door of the university were it not for the constant support of my supervisor, who has challenged and supported me for the last five years, and the trust my new boss has in me today. They have already taught me so much, and now they trust I can teach others. No pressure there!

It was not all sunshine and roses along the way and there was at least one, if not two times where I felt sure I was dropping out. But I didn’t quit.

Excited much? Yep.

Totally terrified? You betcha.

Worried you might get fired? Of course.

Any chance at all you might feel even a little bit proud of this accomplishment? Ok…yes, if you insist.

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And before I sign off…this you should know. Having a blog was instrumental in keeping sane while enduring my years of study at NUI Galway.

Meeting new friends, on and off line, and listening to your feedback on all my daft stories propelled me to just keep going. I am certain that my digital profile was studied hard before anyone approached me with this opportunity and I want y’all to know…I love you.

Wish me luck….even though you know as well as I do, none of this can be attributed to the ‘Luck of the Irish’ …. It is all down to hard bloody work.

So…. Hi ho, hi ho, it’s off to work I go….teaching 2nd yr Journalists a class called ‘The Journalists Web’……

I’m sure there’ll be Tweeting … You can find me @WiseMona and the hashtag is #TeachN’Tweet.

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
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You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.

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