Discovered this fantastic looking cheese while over in Thomas’s of Foxrock and thought it would be a great addition to lunch with Mont d’Or as the center-piece. I was told it needed to be baked a little in the oven and served like a fondue with everyone dipped some crusty freshly baked bread into it. Continue reading
I got a nice little present of a bottle of Glendalough whiskey from Chris this evening to help us get through Storm Frank, he is trying to convert me over to Irish single malts. Continue reading
Only problem was it was in one whole fillet and frozen. But last night was the night I really wanted a big thick piece of fillet so out came the saw and knife… Continue reading
Its hard to believe its Christmas week and the shortest day of the year and it was 14 degrees today in Dalkey. The bees were pretty busy, not as busy as last week but still plenty of them out collecting nectar and pollen.
The Coronilla in Dalkey is in full flower since the end of November and should flower right through until the start of the summer. I’ve discovered that its a great plant for the bees, offering an abundance of pollen and nectar through-out the winter and spring. The pollen is a light yellow color and you can see the pollen baskets on the bees packed with it. Continue reading
I’ve made up a big batch of soft set raw honey using the new creaming machine. Its been going continually for the last 3 weeks. It spends 15 minutes mixing and then an hour off.
Soft set or creamed honey is a process that controls the natural crystallization of the honey. By mixing the honey periodically, the size of the honey crystals are far smaller than letting it crystallize naturally. This gives the honey a very light and smooth texture making it a perfectly spreadable consistency, nearly like butter at room temperature. Continue reading
What an amazing day up here in the valley after all that wind and rain. It was a cool crisp sunny morning here and a great day to get some jobs done outside. First up was to bring the first bale of hay up the road to the cattle. Grass is getting short so its time to give them something else to munch on over the winter. Continue reading
The Boston Ivy that I planted back in March has done brilliant this year and 5 out of the 6 plants has managed to reach the top of the wall. Continue reading
It has been a long wait to finally get to slice into the first Serrano ham that has been hanging down in the workshop for the last 12 months. If you remember it all started with 30 odd days in a box of salt and then has been hanging mainly out in the open air Continue reading