Awn’s Stories
Bread & Beer With a Side of Eggs
It was an egg-y day in the kitchens today. We had Pam who is loads of fun, she brought us coffee at about 10:30 and snagged a scone from one...
Bread & Beer With a Side of Eggs
It was an egg-y day in the kitchens today. We had Pam who is loads of fun, she brought us coffee at about 10:30 and snagged a scone from one...
Eggs & Sour Dough
Today I made my first loaf of sour dough, it is delicious, and although it takes a few days to make, it is so worth it. I was a bad...
Eggs & Sour Dough
Today I made my first loaf of sour dough, it is delicious, and although it takes a few days to make, it is so worth it. I was a bad...
The Sinking of The Corporate Whore
Weekend three is over, and it was such a great weekend. Mary took Jared, Nicole and I into Cobh for the afternoon, and then we went to Myrtleville for dinner....
The Sinking of The Corporate Whore
Weekend three is over, and it was such a great weekend. Mary took Jared, Nicole and I into Cobh for the afternoon, and then we went to Myrtleville for dinner....
How did it get to be 4am?
Missed last night’s blog post, but in actual fact (as Tim would say), the blog would have been dated January 25<sup>th</sup> because we were up until 4am. Nicole kept asking...
How did it get to be 4am?
Missed last night’s blog post, but in actual fact (as Tim would say), the blog would have been dated January 25<sup>th</sup> because we were up until 4am. Nicole kept asking...
End of Week Three
The end of week three… Wow! Had a good morning in the kitchen cooking up Ballycotton Shrimp with homemade mayonnaise, and a plum tart. I also made brown yeast bread,...
End of Week Three
The end of week three… Wow! Had a good morning in the kitchen cooking up Ballycotton Shrimp with homemade mayonnaise, and a plum tart. I also made brown yeast bread,...
Seaside Foraging
Just in from a Slow Food talk by a lady called Dorothy Cashman, who is doing her PhD in culinary manuscripts. Very interesting, but a lot of Irish history that...
Seaside Foraging
Just in from a Slow Food talk by a lady called Dorothy Cashman, who is doing her PhD in culinary manuscripts. Very interesting, but a lot of Irish history that...