Posted on 03/12/2015 8:57:19 AM PDT by Jamestown1630
That sounds good. I once made a watermelon salsa that was surprising and wonderful to me; but everyone else thought it was weird ;-)
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You left out the cayenne! ;O)
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I’ll put cayenne in yours.
-JT
I haven’t had the good fortune to make it with home-growns in Summer; when we get some, they always go toward BLT orgies.
I’ll go to the Farmer’s Market and try it with ‘real’ tomatoes, this year.
-JT
I love adding fruit to savory dishes. I think it adds a punch of flavor.
Then you may really like the recipe I post next week ;-)
-JT
This is a great idea for St Patrick’s day...have not tried it
Soda bread and Irish stew. I haven’t been able to replicate the soda bread exactly as I had in Ireland, but the stew is close especially with lamb. If I had the ability to make it, fish and chips would be my top choice. That was my favorite thing to eat there.
That’s a neat idea; but I’d be afraid the glass would break in the oven...
-JT
Thank you for that link. I’ll have to add colcannon to our menu.
We always made it with regular old cabbage, but I bet the Kale would be good.
You have to build the volcano like Richard Dreyfus built the mashed-potato Devil’s Tower in “Close Encounters” :-)
-JT
:) Kerrygold butter is my weakness-I am always looking for new “carriers” for it-with teens in the house bread never lasts long. An Irish potato recipe that needs tons of butter is the perfect thing for me on St. Patrick’s Day.
I see Kerrygold in the store, but never shelled-out for it. How’s it different from ‘regular’ butter? My husband has always wanted to try it.
Speaking of butter: you’ll be able to find the little Easter butter lambs in the store soon. I have shelled out for that, couldn’t resist:
http://www.buffalobutterlambs.com/
Or you can buy molds to make your own:
-JT
It is from grass fed cows-has a much stronger flavor. We used to drink raw milk and I miss it, this has that fresh milk taste that regular butter just doesn’t.
I have heard about how beneficial butter from grass fed cows is for us and I buy that instead of vitamins for my family. According to what I have read, Kerrygold is one of the best butters there is.
I use it only for eating on bread, baked oatmeal, vegetables etc., when we can taste it; not for cooking and baking as that would be too expensive.
I took a course in Ireland while in college and have an affection for all things Irish (my kids think I am nuts) so seeing the green tub of butter every time I use it just makes me happy.
Yes I would add water to the baking dish. I have had glass break in the oven before unless it is tempered.
Thanks very much, I’ll give it a try. I love good bread and butter, too.
I think the ‘grass-fed’ and nutritional aspects are why my husband was interested; he’s been getting very health-and-nutrition conscious.
-JT
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I just chop up a little Habanero in mine.
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Thinking ‘Could have had a V8’ as well. Now there is a spicy V8 which is found to be delicious! DH likes hot soups, but will not eat tomatoes. Catchup on just about everything...but no tomatoes. Believe it has to do with the seeds ...ok! More for me. Never tried a Gazpacho recipe before because of the fact.
I could eat a whole batch of that right now. I’m making mine with green cabbage and bacon.
Guinness stew and soda bread.
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