Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
Ever since the sunshine soaked warmth of Crazy Water, Pickled Lemons I’ve been a fan of Diana Henry’s food writing. Her follow ups – Roast Figs, Sugar Snow (warming dishes from colder climes, perfect for this kind of weather) and the does-what-it-says-on-the-tin Cook Smart (the sausages chapter is a constant go-to) – have kept me cooking over the last few years.
No longer content to just sell quality meat, Irish butchers are now coming out from behind the counter. They’re telling people exactly where that particular joint comes from, how it is raised, humanely slaughtered and properly aged before it is handed over. With An Irish Butcher Shop Pat Whelan of James Whelan Butchers in Co Tipperary goes one step further. This is a cookbook that will ensure that customers have all his expertise at their fingertips when they arrive home with their piece of meat.
It’s been a big week in the life of a Little Missy. She’s been happy to stand up and cruise around the furniture ever since we were in New Zealand then, two weeks ago, just shy of 11½ months, she took off. Starting with little unsteady forays in the sitting room, she started to walk on her own, chortling with pleasure, arms windmilling by her sides as she tried to balance and master this new means of locomotion.
