DYLAN IS REFINING his podcasting skills by seeking out people in places he enjoys. He's using our Rode Wireless Go microphones when interviewing people he has met in various local venues, such as Sylvia in Martin's Fruit and Veg.
ALTHOUGH IT IS THE SILLY SEASON in Ireland, a time when items worth discussing wait until September, strong opinions are being aired about whether Ireland can achieve any of its meaningful climate change goals.
Any initiatives proposed by the Irish government will collapse if back benchers resist approving government plans. Many of the initiatives will affect constituents in their pockets, at supermarket cash tills, or in terms of lifestyles.
I HAVE GIVEN MY Mac and Cheese addiction to my Irish-American offspring. Those two pre-teens like it more than pizza. Now I discover from Maura Judkis in the Washington Post  that our family macaroni and cheese of choice isn't haut cuisine.
I buy turmeric powder in our local supermarkets because I wasn't aware I could find organic turmeric in Ireland. But now I have discovered I can get 100g or 1kg quantities from Organico and I feel good about that. 
I READ FOODIE BLOGS and trust TripAdvisor when thinking about where to stay or eat. I've just added Il Giardino in Lege-Cap-Ferret (France) to my blacklist.
French Foodie Caroline Doudet was fined thousands of euros for writing a bad review online. The restaurant was miffed and the judge agreed that because Caroline has 3000 regular readers, her review was prejudicial. Caroline stands by her critique but regrets not having left the restaurant from the beginning and therefore never having written the article. She does stand by the review.
I LISTEN TO Wholesome Ireland sharing ideas from her kitchen and my ears perk up whenever she shares tips on pasta. I hope everyone using our kitchen takes her cooking advice on board.
For each 100g of pasta, you really need to use one litre of water and 7g of salt. I have sea salt directly to the left of our hob for this important task.
I don't think you should put your pasta into the pot until the water is boiling. And you should put the salt into the pot after the water boils. I've watched sea salt causes spots on the bottom of pans when it sits in cold water prior to boiling. And don't put oil into the water.
Never cool pasta in cold water. I think it's best to let the pasta cool down at room temperature.
I ENCOURAGE people visiting Ireland to try a different Irish scone every morning mainly because Irish flour differs from American flour.
I listen to Caítríona, an Irish food and parenting blogger, describe how she cleverly sources and astutely makes food and after a solid year of her podcasts, I yearn to attend a day-long seminar on "Irish Ethnic Baking" where secrets of the scone get discussed. I've discovered some already during scone-baking sessions with Busy Bees. The best sessions are the messiest.