‘In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring
That does sound like an Irish thought, you must admit. There’s nobody on the planet quite like the Irish. They’re the funniest, wittiest, most outrageous nation on Earth. I love them to bits and used to say so when we lived in England. In the newsroom, to English colleagues. There would be frowns. And puzzled brows. As if thinking: “Why would he like the Irish? They’reWell, okay, the leek is actually the symbol of the Welsh over there across the Irish Sea. The Irish Sea, please note.
So, our ferry barman was in the middle of stage two when a certain person appeared at my elbow muttering about how long it was taking to pour a bloody beer. Whereupon the taciturn barman became even more taciturn, as if unsaying what he might have been saying had he been saying anything, which he hadn’t. Which does sound Irish. I swear he slowed the process down to 257.42 seconds just to make a point.
website, and why wouldn’t we. It’s not a question. The Irish talk rhetorically, like all people with plenty of levity and self-awareness. And they’ll refer to their tatties asIt being St Patrick’s Day on Sunday, I thought of celebrating it with recipes such as Irish Stew, but then I thought, nah. In two weeks in Ireland, we finally ordered it in a pub on St Stephen’s Green in Dublin, and it was less than inspiring, shall we say.
The potatoes roasted in duck fat are cooked exactly the same way, though you don’t hasselback them and you use hot duck fat, not oil.
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