This little marble plaque has been with us since the beginning and has traveled from Santa Monica to Dublin and now London. It sums up our union!
While one of the happiest days of my life was our wedding, which was nine years ago today, it was only one day, a celebration.
A marriage is a commitment. The union of two become one, and please God that will be many, many days that will include celebrations. Some happy days yes, some not so much. But when you have your best friend and soul mate by your side, then you can weather all the storms.
I am so blessed to be married to my best friend and soul mate. It feels like it should be more than nine years as it seems like we were always made for each other. Like we have been married for eternity (I mean that in a good way LOL). We celebrate our anniversary in a different way this year. We are here in Kenya, Africa with our former parish St. Monica’s and the other pilgrims. We are happy to be reunited with our pastor who celebrated our marriage Monsignor Lloyd Torgerson.
And we are also able to be with Father Andrew Massawe, pastor of Holy Cross Parish in Dandora (St. Monica’s sister parish). Father Andrew was not only at our wedding but he also gave Hubby an anointing of the sick the night before his brain surgery operation. Just ten days after our wedding, Hubby had surgery to remove a tumor. Thanks be to God he recovered in record time and has been well every since. But we know how precious life is and are so very grateful!
We knew before the wedding about the surgery and it didn’t deter us from getting married at all. In fact, it spurred me on to finally stop giving Hubby the “stiff arm” as I have shared on here before. But this picture (below) from the wedding is one of my favorites as it sums up my emotion in one look. Into my soul mate’s eyes I looked and silently said, “I love you! It’s gonna be okay”. Indeed our faith got us through and our belief was rewarded with a miracle. They do happen my friends!
True Love,
YDP
P.S. You can be sure I will post a story on here about our African adventures. Until then I am documenting them on my Snapchat (username: blissbakery).
I’ve been wanting to check out Bea Vo’s restaurant Stax in Carnaby, London since I first heard about it from Miriam over at Bake My Style. She raved about the chicken and waffles. I consider myself somewhat of connoisseur of chicken and waffles since the place for the best in the world was at my doorstep in Los Angeles where I lived for many years. I’ve spent numerous wonderful times at Roscoe’s House of Chicken and Waffles. So naturally every other version would likely be judged against that. A bit unfair maybe, but true.
Though I was a bit lost getting there I didn’t mind as I love to explore London. Winding my way through Chinatown and Soho before I found the place, it was a very busy Friday night. It seemed all the pubs and restaurants were bursting at the seams with customers. When I arrived at Stax I was told it could be a 90 minute wait. They have a system where they take your mobile number and text you when your table is ready. You can even click a link to see where in the queue you are. I didn’t think Hubby would go for this situation waiting so long to get in to eat food. But he knows how important these Foodie Fieldtrip Fridays are to me. I bring along my Snapchat friends (my username is blissbakery) and share the experience with them too.
Luckily for us we only waited one hour. As the restaurant is very small and cramped, we had to stand outside. Though the calendar says June, it was quite chilly. But once we sat down our food didn’t take long to arrive. Though it was hard to talk as the music was extremely loud. And funny enough it was all pulsating beats. You know that dance, techno rave style? Which was interesting as it didn’t quite match the diner-esq decor. The bathroom is papered with vintage concert adverts for Rock, Country, and Rhythm and Blues acts such as Muddy Waters and Johnny Cash. In fact the music vintage details are so cool that there is even a proper drum set dangling from the ceiling. Yet the music we heard was all electronic drums at best, ne’er a cymbal or snare sound in reach.
I had taken a previous Foodie Fieldtrip Friday to Bea Vo’s Bea’s of Bloomsbury for a wonderful tea time outing. So I was eager to experience one of her other culinary babies. This one is an ode to her Southern roots. With food inspiration based on her upbringing in the American South, the menu is reflective of that. With offerings such as fried green tomatoes, a variety of hamburger options, and Po Boy sandwiches stuffed with breaded shrimp. My hubby ordered the Po Boy and it was awesome! He even let me have one bite before the rest was inhaled! Of course I ordered the chicken and waffles.
We opted not to go for the cocktails but the selection is nice. Hubby just got a Sprite and I asked for a coffee. They apologized, but said they don’t have it on the menu. I thought that was a little strange since the lighting fixtures are made from old coffee cans.
I am a massive fan of DESSERTS! And the menu choices here are not for the faint of heart. They are not just ordinary sugary treats, but decadent, delicious and also daring. Bea created the Duffin (a donut/muffin amalgam) and she serves it with ice-cream and a butterscotch fudge sauce! OMG! But I was pretty full from our main course and at this stage it was quite late, so we decided to head home. But I do want to go back to try some of these sweet treats. But I guess I’ll have to sneak in my own coffee to go with it!
And so the question is, how did Stax chicken and waffles stack up to Roscoe’s? Since I don’t like to say anything negative I won’t go into too much detail. But suffice it to say, I can hardly wait to get back to Roscoe’s in L.A. as there is a reason the likes of President Obama and practically every celebrity in the world pays that place a visit. Yet, I don’t think there is anything else like Stax in London. And considering the line to get it, everyone seems to be happy with it. I just think I need to give it a try again (at an off peak time) and order something else. But check out these two Instagram videos of Roscoe’s and Stax and decide for yourself.
True to my Yankee Doodle Paddy nature I create new word combos that include American and Irish sayings. For instance, S’Mores is a very American invention and I have made S’Mores bars on here before. And Sambo is a very Irish way to say sandwich. So yesterday on Snapchat (username: blissbakery) I made up a summery treat that even with grey London skies will still make us feel like it’s summer!
These would be the classic ingredients for a proper American S’more. For some reason these brands just all click in a recognizable way to make the best summer treats! All you need is a bit of flame to toast the marshmallow!
Living in this part of the world I realize it isn’t always easy to get certain ingredients. So I often stock up on contraband, as I call it, when I am over to the States visiting. However, this can cause a bit of trouble when going through customs or security. If you want to read about my Peanut Butter melt down click here. But I have learned to substitute as best as possible and try to include those suggestions in my recipes.
Ingredients:
2 Pints of good quality Vanilla Ice Cream (you will need to let them soften at room temperature at separate times as you will see in the instructions)
1 large pkg Chocolate Chips (some to sprinkle into the ice cream parfait and some to melt). I actually used semi sweet chips for inside the ice cream parfait and then used milk chocolate chips for the melted chocolate coating.
1 box Graham Crackers (crush some for crumbs, then use some for making the outside of the sambo). If you can’t find them you can substitute with digestive biscuits
1/2 jar of Marshmallow Fluff (if you can’t find this then melt a bag of marshmallows in a saucepan on the stove top or the microwave)
Equipment:
a long rectangular tray or container such as a bread loaf tin (I re-used an After Eight Mints tin)
Cling Film (or plastic wrap)
Instructions:
So first you need to make the ice cream “parfait” as I call it. To do this you need to line a tin with the cling film making sure the piece is big enough so that it hangs over the sides of the tin.
Just to give you an idea of the size of the tin I used (the re-used After Eight container) compared to a bread tin
Spread one pint of softened (but not totally melted) vanilla ice-cream on the bottom of the lined tin. Then put back in the freezer for a few mins to harden up a bit.
Remove the tin from freezer and then spread some Marshmallow Fluff on top of the ice cream , spreading it around to cover it.
Next sprinkle a handful of chopped chocolate chips enough to totally cover, and then sprinkle with a handful of graham cracker crumbs to cover.
Finally carefully spread a bit more Marshmallow Fluff on top of the ice cream/choco/crumb mixture and pop back into the freezer to harden up a bit more.
Now take the tin out of the freezer and spread the second pint of softened ice-cream evenly on top and fold the cling film over to cover well. Place back in the freezer to harden completely. This may take an hour, but can be done a day or so ahead if making it for a party.
When you are ready to make the sambos, get your chocolate melted. Depending on how much you will want to use, melt accordingly. Then prepare your sambo graham crackers by carefully breaking in half the rectangle cracker along the dotted lines to make them into squares.
Now take the ice cream “parfait” out of the freezer and remove from the tin. Unwrap the cling film and place the ice cream block on a chopping board. Carefully slice into 1 inch thick slabs. Place one slab on top of one of the square crackers. Then top with the other square.
Then dip into the melted chocolate and immediately place in the freezer to set. I first covered all four edges of the sambo in the melted chocolate, and then put in the freezer. Once the chocolate was set (hardened) I removed it and covered one of the sides completely with melted chocolate, but left the other side without chocolate (naked) so you can see it’s a graham cracker.
To serve, you can wrap them in parchment and tie a bit of twine around to be fancy. Or just dig in as is! To be a bit more dainty, I cut one square in half to make finger size sambos!
Not everyone has a campfire, or even a gas stove top (which is how I toast my marshmallows when I want a S’more) but this recipe is a way to get the flavors without the need of the fire! There is something so summery about a S’more and of course, ice cream as well. That’s why it turned out to be the perfect combo all the way around! And Hubby gave it a massive thumbs up!
Returning to London with grey and rainy skies doesn’t sound very exciting. Especially when it seems everyone else in the world is enjoying a bit of fun in the sun. This is why a hump day activity such as the 32nd edition of Woman Crush Wednesday is key to bringing happiness and sunshine into our world here on Yankee Doodle Paddy! No offense to the gastronomic guys, but as a chef myself, I’m just trying to give the female foodies some attention. And what better honoree to shower with love today than the amazing Rozanna Purcell!
I met Roz at the IBA16 Conference and she was as lovely and sweet in person as you would imagine by looking at her gorgeous photos. She is a Miss Universe Ireland (2010) and a world famous model, but her beauty radiates from inside out. And her passion for real, whole, natural food is apparent. Along with her healthy lifestyle of staying fit and active, she is an inspiration to many. Her blog and her book Natural Born Feeder, are loaded with delicious recipes to keep people on track, especially with the delectable photos! One look at her instagram and you’ll be drooling too!
When I met her at the IBA16 conference, I gave her one of my S’Mores bars. I wasn’t sure how she’d react, but she said she is actually an 80/20 eater, meaning she’s mostly good, but allows herself the little treat. So for today’s recipe, I decided to make one of her treats, the amazing NBF Protein Balls. While my S’mores bars are in the naughty category, these are nice. They are packed with goodness and fiber from the chick peas (garbanzo beans), and with the addition of peanut butter I had to give it a go. The Yankee Doodle part of me gives in to the American obsession with all the nut butters! Her recipe looks fab and also not too difficult. Since I am doing the demonstration live on Snapchat (my username is blissbakery), I want to share something that all would feel comfortable re-creating as well.
Ingredients
1 can chickpeas (also called Garbanzo Beans, and I drained out the liquid)
2 scoops whey protein (about 50 g total)
2 tbsp. peanut butter
1 tbsp. honey
50g (1/2 cup) Flahavan’s Oats (if you can’t find them, use other oats, preferably organic)
70g Dark chocolate for dunking!- optional
Method
In a food processor blend the oats into a fine flour and place into a medium sized bowl.
Place the chickpeas in the food processor and blend until smooth (we don’t want to give away any idea these are made of chickpeas!)
Add in the rest of the ingredients and blend until fully combined (I folded in the oat flour with a rubber spatula at the end)
Using your hands take sections and roll into balls (I placed on a parchment lined tray)
Melt the dark chocolate, dunk the balls into the chocolate and allow to cool. These will keep in the fridge for up to 3 days.
These NBF Protein Balls turned out amazing. So moist and nice and chocolate-y. I love the texture with the ground oats too. Once the balls had cooled and the chocolate had hardened I also dusted a bit of Green & Black Organic cocoa powder on top. The recipe actually seems quite adaptable and one could roll the balls in desiccated coconut or chopped pecans. The options are endless. I think these would be a nice treat to have when you’re trying to be on the straight and narrow, but still have the urge for a goodie. You won’t feel deprived at all. And because they are so healthy you actually feel compelled to eat more! Ooops! Self control!
What I really admire about Roz is her honesty about her relationship with food. Not only when I heard her speak live, but also on her blog, she admits that she wasn’t always healthy. And while in the past she might have tried every diet imaginable, these days she sticks with whole foods. Nothing processed, and not a restricted diet either. She mixes things up with veggie and meat, paleo and raw. So long as it is pure then it gets the green light. It is about balance and is what fuels her to keep up her exercise regime. Not just a fan of the gym, she’s also an avid cyclist!
While she is certainly in the lime light and appears often on television and magazines (as well as having a clothing line), she is down to earth. Roz is a very caring and generous person. She’s involved in a number of charitable causes and interweaves that with participating in foodie shows like Come Dine With Me and The Restaurant. Of course, because she is also a mommy to her lil Jack Russell named Wilko, she has stolen my heart. Especially since I am missing my girl doggie Stella who is hanging with her friends in Ireland at the moment. Probably glad she missed my bad singing and dancing on the tutorial today! LOL!
Thanks Roz for the inspiration! Great balls of fiery love!
YDP
P.S. A little side note that Roz and I have both had our likeness drawn by the incredible Holly Shortall (@hollywoulddublin)!
Okay so maybe my visit to Highbank Orchards in Kilkenny, Ireland was this past Tuesday, but still it WAS a Foodie Fieldtrip! And since I am posting this today, on a Friday, I figured unless the Blogger Police come looking for me, I am okay with sorting it in this category.
I must say I’ve loved all of my Foodie Fieldtrip Fridays, but my visit to Julie and Rod Calder-Potts was beyond special. I have been wanting to go ever since they first invited me back in 2014. But working 7 days a week while we lived in Dublin made it a bit hard! But when I saw them at the Ballymaloe Lit Fest last weekend the subject came up again about going to see them and this time I jumped at the chance.
Highbank is always a staple in the Big Shed at Ballymaloe Lit Fest and I was delighted to see them there!
One of my favorite foodie products EVER is the Highbank Orchard Syrup. Made only from organic apples, this liquid gold is the nectar of the gods. It is delicious on sweet things such as pancakes, french toast and ice-cream, but equally fab with savory dishes such as cheese or pork. When I managed a gourmet fresh foods store in Dublin, Highbank was one of the Irish artisan products we stocked. I’ve been told I was number one in the company with sales of Highbank. I really believe in what Highbank does (farming organically) and I LOVE the taste of their products. So it was natural that I would share my enthusiasm with customers (along with some delish tasters too).
Their range goes beyond the syrup, apple juice and ciders (with and without alcohol).
They now have a range of spirits that will knock your socks off they are so good. Their Organic Apple Vodka is sublime, their Organic Apple Crystal Gin is subtle, the Organic Orchard Liqueur Brandy is rich, and the whiskey like taste of Organic Orchard Spirit is complex. Soon there will be a Port added to their family of spirits, which are all made onsite in their new distillery. I’m hoping it will be named Orchard Magic as it’s filled with surprise flavor elements.
When I arrived at the farm, the sun was shining and the orchard fields were blooming with colors. Rod took us (an American family had stopped by per chance at the same time) on a tour of the farm on a tractor driven tram. We saw the epicenter of the production and learned how the apples are picked and then processed in order to make the juice (which through alchemy is changed into the syrup, cider, juice and spirits). We made our way past the mini lake and pond and saw the stunning trees that Rod has planted for special family milestones such as the birth of their grown children. One of which was a stunning American redwood tree!
Then we were treated to view the inside of the new distillery, which is so shiny, and a lovely aroma permeated the air when Rod opened the door. The tasting took place in the Farm Shop which was filled to the brim with products, mementos and all things apple. There is so much history here as the farm has been in existence since the 1600s and as Rod and Julie shared, their family first planted apple trees in 1969. The land’s rich soil has grown hops (which were used by Guinness), strawberries and even Christmas trees. What fun for folks to go to the farm and choose their own tree to be cut during holiday season. I could have listened to the tales, and tasted their wares all day long! Luckily I wasn’t driving, because a couple tastes of 40 proof beverages makes one a bit giddy and not safe for the roads.
Of course the best times to visit are during May when the trees are blooming and of course harvest season in the autumn months. But any time one can enjoy the fruits of their labor. The property has been used for events such as Slow Food and corporate outings. As well it would make a great Hens (Bachelorette Party) get away as Kilkenny Castle and town is very nearby. Plus with the beautiful cottage onsite (two bed/two bath/kitchen) which can be rented out, it is even a great little holiday for a small family. The vast orchards, the beautiful fields of organic oats (which are used by Flahavan’s Porridge), and of course the rope swing under the giant oak tree, all make Highbank a slice of heaven on earth!
If you’re anything like me, you’ll never want to leave! I had a ball as you can see from my face on the rope swing!
Thank you so very much Julie and Rod for your hospitality! I have so much respect for you! You’re making the world not only tastier with your delicious organic creations, but also healthier with your farming ethos!
A is for Apple, H is for Highbank, and L is for Love!
If there is a foodie heaven, it is here on earth, at this very moment!! The epicenter is Ireland. This past weekend I had the pleasure of attending the Ballymaloe Lit Fest, as I mentioned in the last post. And I also met the amazing Yvette van Boven who is this week’s Woman Crush Wednesday. Though she won’t be surprised when she finds out. I mentioned it when I saw her at the Lens and Larder talk in which she participated. This is actually the first time since I started this series that I have told the chef in advance of their honor. Which to recap, Yankee Doodle Paddy has seen 30 gorgeous gourmet gals grace this blog with their culinary expertise.
What I find so incredible about Yvette is that she is not only a chef and cookery book writer, but also a sought after food stylist, illustrator and magazine contributor. She is oozing with creativity that is quite inspiring. Her book Homemade is world famous for its tasty recipes, sensual food photography (by her husband Oof Verschuren), along with whimsical drawings and lettering. It is beyond just a cookbook, it is an adventure that leaves you wanting more. Lucky for us she has followed that up with other books just as delectable and there is even a companion notebook to guide the dedicated fans along the journey!
And for today’s #WCW journey I am going to re-create Yvette’s Sweet Potato Soup with Buttered Cashew Nuts recipe. So let’s get to it then shall we?
Ingredients:
1 onion, diced
2 leeks, washed and cut into rounds
3 sweet potatoes, peeled and cubed
2 garlic cloves, chopped
dab of butter
1 glass white wine (236 ml)
4 cups veal or chicken broth also called stock, (946 ml) I used chicken
1 bay leaf
pinch of cayenne pepper, to taste (I didn’t have any so used mild chili powder and some chili flakes)
1 can of tinned (14 oz. or 425 g) chickpeas also called garbanzo beans
a few sprigs of fresh oregano (I couldn’t find any in the shops so I used fresh thyme)
Garnish
4 tbsp. cashews
5 tsp. butter
Sea salt
1 tbsp. crème fraîche per bowl (I used Glensik Greek Yogurt instead)
Instructions:
Braise the onion, leeks, sweet potatoes, and garlic in the butter and add the white wine. Blend in the broth as well as the bay and cayenne pepper. Simmer on low heat for 25 minutes.
Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetables and add the chickpeas and a few leaves of fresh oregano.
Serve the soup in individual large bowls, each with 1 tablespoon cashew nuts (briefly fried in the butter and sprinkled with a little sea salt) and a generous dollop of crème fraîche.
Can I just tell you how delicious this soup is? I was really delighted with how it turned out and will surely be making it again for my Hubby since he is at home in London as I write this. I am in Dublin, which if you watch on snapchat you’d know (my username is blissbakery) as I did the tutorial live here in my friend’s house. Anyway, this soup is light and at the same time filling. I love the textures in it, with the crunch of the cashew nuts and the chunks of veg. It isn’t too complicated and can be made in no time at all. And there’s plenty for a hearty family dinner if served alongside some crusty bread (I served it with sourdough). Perfect for a nice lunch too. I am a massive fan of sweet potato and it has so many health benefits.
As part of Woman Crush Wednesday, I always make a recipe that I haven’t made before. So while I have made many of Yvette’s other fab dishes, I especially love her lentil and apple salad, I decided a nice soup was in order since I am in Dublin. It is the soup capital of the world I think! Even in summer it can be cold here and having loads of soup recipes in one’s arsenal is important. So thank you Yvette for providing me with my new fav!
While I don’t have my own copy of her book with me, I do have this photo (below) to share. I used the book at a foodie themed rehearsal dinner party that I put together for my son and daughter in law. I used it as one of the centerpieces. It’s quite substantial and I love the colors of the book cover too. I would recommend the book to anyone wanting to learn how to make things from scratch but needing the proper guidance. Yvette goes step by step (and her drawings are very helpful along with the photos) on how to make things such as cheese and ice-cream.
This pic was just a practice one when I was doing a mock up of the table scape, the full story of the party and pics can be found at Koko Likes . But I only include it to share that the LOVE and collaborative friendship I have with my Hubby, and indeed my son and his wife have, reminds me of what Yvette and Oof also embody. It is something that is so important for a working woman to have, whether a chef, teacher or sales assistant. Women need support! The saying, “behind every good man is a good woman” can easily be turned on its head in this instance. I am sure Yvette’s support from her husband is so vital to her ability to expand and push the boundaries of her work. And for that I am so grateful to both of them! We all reap the rewards!
So thank you Yvette and also Oof, for your love and passion for food. You are leading the way to a greater appreciation for not only tasty cuisine, but also capturing its natural beauty in pictures. They will live long beyond the actual meal that is savored, but the images and recipes will continue to provide inspiration.
Sweet Potato Love!
YDP
P.S. Thanks to my dear friend Ali for allowing me to do my Woman Crush Wednesday tutorial at her home. And also thanks to her dog Puca for putting up with me.
We all love the weekend don’t we? Sure an average weekend can be filled with errands and chores, but it is also a time to sleep in a bit and let loose with friends without the worry of it being a school night. The dose of fun and relaxation helps keep us going during the work week. Something to look forward to, which is why Wednesday is coined the hump day. But then there are weekends that are just beyond expectations. I call them Winning Weekends. And I am still coming down from the high of my past weekend which was a clear winner with the Dream it, Do it event and the Ballymaloe Lit Fest.
I had already planned to take the ferry over from London to attend the Ballymaloe Lit Fest. But a massive blessing appeared in my lap when the lovely Nicola Carolan of The Naked Blondie kindly invited me to join her and her partner Fiona Dillon at the Dream It, Do It event at the Dundrum Airfield on Saturday morning. So I delayed my trip down to Cork and I couldn’t be happier with that decision. Besides finally meeting Nicola in person (she and I know each other through snapchat) I met so many other amazing people for the first time. And I was treated to a day of inspirational stories of success and practical advice about blogging among other things.
The event started at 10 am (though I arrived a bit late as I had to get my doggie Stella sorted with a friend) and concluded at 3pm with a lovely lunch in between provided by the Foodie Cafe. The goodie bags (swag as we call them in Hollywood) were phenomenal with delish foodie treats such as Glenisk yogurts and Cahill cheese. We also received some beauty items from Dove. There were laughs, tears, hugs and of course photo opps! It was the most amazing morning and the beautiful locale only added to the treasured memories I am still savoring! I was able to spend more time with my Snap Sista Jennifer Byrne of Jen’s Gym Life whom I adore. Finally getting a proper hug from another of my Snap Sistas Jen from Too Dolly Makeup was a treat. And seeing Sue Jordan from Cherry Sue, Doin’ the Do and her sister Corrina from Stone Travel again after meeting them at the IBA16 was awesome. I was able to meet the phenom wife/husband duo of My Nutrition Ireland and boy am I looking forward to what is in store there! And I got to meet fellow snappers Ash from The Dotty Lemon and Tracy Quinn in person just to name a few. Everyone was so so lovely! Thank you all for the most wonderful experience. Only my second blogger event but ’twas very special indeed!
As I have mentioned before I attended the Ballymaloe Cookery School back in 2007 and try to go back for visits as often as I can. I missed the Litfest last year, but was delighted I could go this time. Especially since Miriam from Bake My Style is currently taking the 12 week course (along with the lovely Yvonne who was a student in my cookery classes in Dublin). Of course it is always magical going back to this very special place. The Lit Fest is a foodie’s dream come true with so many opportunities to mingle with your favorite chefs, attend demonstrations, or just kick back in the Big Shed and enjoy some delicious food with wonderful music and atmosphere. Because my decision to attend was a bit last minute dot com, I missed out on tickets to the many events, as things get booked out from the day they come online in January. But since I had been before, I was actually just looking forward to visiting with my former teachers Darina Allen and Rory O’Connell. I said hello to some of my fav folks who keep the school afloat, such as Sharon, Florrie and Pam. However, somehow I missed seeing my other teacher Rachel Allen (there are two locations where events take place, the school and the Ballymaloe House) so it was understandable we didn’t cross paths.
But I did get treated to the Lens and Larder talk by the generous Imen McDonnell. It was a fantastic jam packed hour learning about food photography and styling as she was joined by her parter Cliodhna Prendergrast and also the husband wife duo Yvette Boven and Oof Verschuren. Besides learning so much in such a short span of time, of course there were some wonderful chats afterwards. And I am just yearning to take one of Imen and Cliondha’s weekend long workshops!
There is something so ethereal about the entire Ballymaloe vibe, the location and the warmth of the people. Along with my inclusion in the Dream it, Do it event I feel like I feasted on not only food, but love itself! So thank you to everyone who made it possible. Especially my dear Hubby who took me on holidays to the Ballymaloe House back in 2002. That trip forever changed my life. I put my deposit down at the school (though it took me five years before I actually went on the 12 week course). I wouldn’t be writing on this computer at the moment sharing my experiences if it weren’t for my soulmate and best friend. So thanks Hun from the bottom of my heart for your support and LOVE!
Overwhelmed with love,
YDP
P.S. I wrote a blog back when I was at the school called Karen in Cork. Just re-reading my last post really sums up my feelings. Though I didn’t start this blog now eight years later, I realize it was all part of the journey that got me to this Winning Weekend! And if you’re on Snapchat come watch, it’s loads of fun! My username is blissbakery.
