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.
OUR WEBER STOVE remains defiant and tough during one of the wettest Irish summers on record. And it's a welcome piece of Americana in our Cashel garden.
Once every five years while growing up on the east coast of the States, I traveled to the midwest in the back of our family station wagon and skirted Huntley (Illinois) where big, flat circles of steel are doused in lubricant, stamped in a toggle press, welded, trimmed, coated with electrically charged enamel, and heated to 1700 degrees Fahrenheit before it looks as it should.
Our Weber grill doesn't look much different than the one our family had in the mid-60s. They look like the bottom of a Coast Guard buoy (that's how they originated) and they help make the summer outdoor living season better than it already is.
I stoked up our Weber stove to make some chicken skewers while listening to The Restaurant Guys talk about cocktails. The most interesting man in the world (Johnny Schuler) is on the audio clip below--part race car driver, clever mixmaster, and lovely conversationalist--who will charm you about Pisco Porton, the brew I intend to buy the next time I'm in Soho. Have a listen--and stop buy my place if you see smoke wafting across the Golden Road in Cashel some summer's evening.
I LOVE GETTING FOOD delivered via my Typepad Dashboard. Today's savoury suggestion came from Ideas In Food.
They "took a beef flap steak and cooked it sous vide with butter for 24 hours at 55C ... then we cooled it down and portioned it into smaller pieces, which were sauteed in butter. Once the outside was nicely browned all over."
I'm sold. I have to get the cut from our local butcher and also find a recipe for fish pepper-yuzu hot sauce. Our four-year-old food critic will enjoy the sauteed broccoli rabe dressed in flavored brown butter. I don't know if she'll go for the "touch of coconut cream cheese seasoned lightly with fish sauce" but we'll try it and report on the results.