2017…that was the year that was

I owe this post to Fiona Uyema.

This morning, she shared a post on Facebook of a letter written by a 27 year old Australian woman terminally ill with cancer. Not many things make me want to burst out into tears but this one did.

We have been putting together for you a Christmas eBook for the last 3 years' but this years is a little different!

"I'm not really a fan of baked cheesecakes, if I'm being honest."

Mr Flavour and I have been in each other's pockets for 17 years. He's repeated this refrain at least once a year, and yet I have never made anything other than baked cheesecakes.

Writing about food is not an easy thing to do.  If we can refer to it as a "scene" for a moment; it is peppered with people like the vague-verb-police - you know, the ones who insist that describing something as beautiful or nice is next to useless as a description.

The beautiful and welcoming seaside town of Clonakilty has a reputation for firsts.  The first Fair Trade town in Ireland; Ireland’s first EDEN destination of excellence; the first Cittaslow town in Ireland for celebrating the multiple benefits of slow living and slow food and recently voted the Greatest Town in Europe at the AOU Awards in London.

It was exactly a week ago today that I was starting to experience a noticeable increase of the amount of butterflies in my tummy as I busied myself pulling together the final few bits and pieces before heading to the Celtic Ross Hotel to meet with Ireland’s finest Smoke & Fire chef: John Relihan and Decky Walsh, his head chef of Holy Smoke restaurant.

I may be slightly biased but I like to think that I do holidays really well (yes, that may be the sound of distant horns blowing).  Recently Mr Flavour and I set sail to Barcelona for the first time and we had a really great time.  Famed for its shopping and eating opportunities, Barcelona is a busy bustling city packed with art, culture and a love of eating and socialising but sadly also a troubling propensity for petty crime. 

I fear I can barely contain my excitement about the fact that it is finally full-blown squash season once more!  Yes, yes I know…it's all a bit "drama, drama" but genuinely, if autumn is my favourite food season, then the Squash is sitting pretty, right at the top of my pile of food loves, wearing a crown and winking!

2017…that was the year that was

I owe this post to Fiona Uyema.

This morning, she shared a post on Facebook of a letter written by a 27 year old Australian woman terminally ill with cancer. Not many things make me want to burst out into tears but this one did.

Sentiments obviously resonate with people differently at different times. But the main point of Holly Butchers letter (don’t sweat the little things; nourish your body and spend money on experiences and not things), is a beautiful nutshell of everything I have been contemplating since 27th September 2017.

Continue reading “2017…that was the year that was”

Tidings of Joy! It’s the 2017 Flavour.ie FREE Christmas eBOOK!

We have been putting together for you a Christmas eBook for the last 3 years’ but this years is a little different!

Click here to access 2016 and 2015 editions…

Instead of me bombarding you with recipes for new ways with Brussel Sprouts, I have decided to focus on things we can Slurp & Sip all winter long!

So feel free and welcome to download the 2017 Edition of the Flavour.ie Christmas eBook and access 12 original Flavour.ie recipes for Seasonal Soups and Warming Cocktails! Get everything you need to stay warm and rosey cheeked this winter, and download the eBook NOW!

What are you waiting for? It’s FREE, DELICIOUS and will take no time at all to download!

Try them out and let us know what you think!

CHEERS – Wishing you all a Very Merry Christmas!

No-Bake Cheesecake with Bilberry Compote

“I’m not really a fan of baked cheesecakes, if I’m being honest.”

Mr Flavour and I have been in each other’s pockets for 17 years. He’s repeated this refrain at least once a year, and yet I have never made anything other than baked cheesecakes.

He eats them because he loves me, but really all he wants is a light, fluffy cheesecake with a crispy base.

A couple of months ago I decided maybe I should have a go at making him this much-lusted for cheesecake. I secretly hoped he would hate it so I could go back to the baked variety once more, but unfortunately it’s flipping delicious.

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Something Wot I Wrote

Writing about food is not an easy thing to do.  If we can refer to it as a “scene” for a moment; it is peppered with people like the vague-verb-police – you know, the ones who insist that describing something as beautiful or nice is next to useless as a description.

The over-reachers who think they have discovered a new way to depict a leaf of kale or, worse, avocados; those who write with impeccability, clearly in love with language; reviving words and phrases once lost to a by-gone age.  And then, there is me.

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Clonakilty – Ireland’s Premier Foodie Town

The beautiful and welcoming seaside town of Clonakilty has a reputation for firsts.  The first Fair Trade town in Ireland; Ireland’s first EDEN destination of excellence; the first Cittaslow town in Ireland for celebrating the multiple benefits of slow living and slow food and recently voted the Greatest Town in Europe at the AOU Awards in London.

Now, the multi-award winning town on the south west coast of Irelands’ Wild Atlantic Way is holding claim to being the hidden gem in Ireland’s foodie crown; and a collaborative project of the towns’ best food and creative people have produced an inspiring short film about its top class foodie credentials to prove it.

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Low’n’Slow, Night’n’Day, Rain’n’Wind

It was exactly a week ago today that I was starting to experience a noticeable increase of the amount of butterflies in my tummy as I busied myself pulling together the final few bits and pieces before heading to the Celtic Ross Hotel to meet with Ireland’s finest Smoke & Fire chef: John Relihan and Decky Walsh, his head chef of Holy Smoke restaurant.

Pitmaster Poster

And as I sit here writing this, the sky awash with blue and a punch of late summer heat, I recall that a good proportion of those butterflies were down to the horrific weather that was unfolding before my very eyes last Sunday. Despite some promising signs that the wind and rain would abate come 3pm on Sunday, in the end the weather decided to throw the whole lot at me and give me a mini-hurricane instead.  Thanks for that.

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How to Have a Brilliant Time in Barcelona!

I may be slightly biased but I like to think that I do holidays really well (yes, that may be the sound of distant horns blowing).  Recently Mr Flavour and I set sail to Barcelona for the first time and we had a really great time.  Famed for its shopping and eating opportunities, Barcelona is a busy bustling city packed with art, culture and a love of eating and socialising but sadly also a troubling propensity for petty crime. 

Thankfully, we used our noggin in that regard and came away with all our personal belongings intact.  You wont even get robbed blind by the restaurants as thankfully, eating out and drinking are both cheap and fantastic in this city by the sea that never seems to rest.  Step aside New York, Barcelona is the place to be….

IMG_7737

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Squash and Chestnut Soup

I fear I can barely contain my excitement about the fact that it is finally full-blown squash season once more!  Yes, yes I know…it’s all a bit “drama, drama” but genuinely, if autumn is my favourite food season, then the Squash is sitting pretty, right at the top of my pile of food loves, wearing a crown and winking!

Cucurbits is the family name given to all squash and pumpkins that also include courgettes and the things that get turned in loofah’s (are they called “loofah’s” before they become so?  Is “loofah’s” the correct plural for “loofah”? Who knows?  Answers on a postcard please!)  I think that it must also include cucumbers and maybe possibly aubergines too.  Sometimes life is too short for such research, and mainly in this instance because I want you to proceed immediately to your kitchen and make this soup.  You can thank me later in the comments below!

Can I just say at the outset that, although I am all about the flavour, this soup can have the capacity to look unattractive so a little time spent on presentation at the end will work wonders as the photo of the finished product will attest to.  I also want to note to you, dear reader, that in this instance I used a magnificent Crown Prince squash which has attributed greatly to the slightly bogie-green hue to the soup.  However, any squash or pumpkin will suffice for this soup so the final colour could range from bogie-green to sunshine yellow depending on the squash chosen, grown or available.

A final note on soup.  I love soup.  I am considering writing a whole piece on the art of making good soup.  There are fewer things in this world that can satisfy you like a delicious bowl of soup can.  It’s a gift of a thing.  You’ll notice that in amongst the blog are quite a few soup recipes.  Please don’t dismiss them…soup is a wonderful thing and endlessly versatile, fulfilling and nutritious – not to mention thrifty!

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