Blogging

August 18, 2016November 18, 2016 ~ Harper220

Next week will be the first year anniversary of my blog. It’s hard to believe in many ways. But it has been an amazing journey. Yesterday I actually had to renew my domain name. Where does the time go?

One of the best things to have happened this year was being featured on Claire Kane’s blog ClaireByReverie in a Spotlight Interview. She is a well known Irish blogger and she knows her stuff about the digital realm. In fact she has a recent post called “The 8 Things Bloggers Don’t Tell You“. My fav is number 3: Starting a blog is actually easy, running a blog is hard. In my case however it was also hard to start a blog due to my tech challenges. While much can be said of the need for improvement in my blogging abilities, one thing I am proud of is that I have been consistent in posting. Most importantly I have been sharing the LOVE!

Today I am going to share the interview Claire did with me as there might be some who haven’t read it. It might give you insight into my world, the blogging world, and indeed Claire’s world. She is a renaissance woman with so many interests, and she always tells it like it is! And when she told me I loved Ireland more than anyone she knows, nothing could have been more sweet to hear. Hence it goes down as one of my all time highlights this past year. Thanks Claire! Being part of this blogging community has truly enriched my life!
Irish Blogger Spotlight: Yankee Doodle Paddy
The Irish Blogger Spotlight is rounding off with a very special participant!

Everyone on Snapchat LOVES this week’s blogger, she is officially Irish (yay!) and also officially one of the kindest, genuine people I have ever come across so it is an absolute honour to be able to feature her on Clairebyreverie.com. I hope you enjoy Karen’s answers as much as I do!

1.Tell us your name: Karen Geraghty

2.What’s your blog: www.yankeedoodlepaddy.com

3. How long has it been up and running? I started the blog at the end of August 2015. In saying that I did have a blog for three months when I did the 12 week Ballymaloe Cookery course back in Jan/Feb/Mar 2007 however that was early days in the blogging world. Now everyone and their dog have a blog. But a dog’s blog should be called a Dlog! Anyway it was more like a travel diary. But it is still up in cyber space and I go to it now and again and relive those amazing memories (it is called: www.karenincork.blogspot.com )

4. Do you blog full time, if not what do you do alongside blogging?: Well, not sure what “full time means” in that some professional bloggers (ones that are sponsored and paid) may only write once per week. I’m not professional. And I don’t call myself a writer but a “sharer”. Just because I lived in Ireland for seven years doesn’t mean I soaked up the Irish talent for writing. I post as often as possible. For the first 33 days I posted every single day, then 6 days a week, then 5 days a week, etc. It was like a horse being let out of the starting blocks. Then I realized that it’s a marathon not a sprint in this journey so I post now about 3-4 times per week. I share about life, travel and of course food. I have am a professional chef and cookery teacher. Before I moved to Ireland, I lived in Los Angeles and was in the entertainment business. People always love my posts about the Hollywood days!
5. What has been the best thing to come out of blogging for you so far?: The cathartic aspect of sharing my story has been one of the best things to come from blogging. Not just for me but people reading. I have experienced many challenges and traumas in my life, along with some amazing joys and blessings too. Different ones have resonated with people who have longed to have someone put a voice to their suffering. But because food is not only my passion, it is also my therapy, I usually include a recipe within each story. It adds a bit of comfort to say, “okay that happened lets get in the kitchen and make something of it!” Also the connections I’ve made with other souls (who are inhabiting their “meat suits” as I call them) on this earth have been amazing. I am grateful that through blogging I have met people like you who have inspired me, taught me, and supported me along the way!
6. What’s your one rule for blogging?: Well, for me it is all about the LOVE. My purpose in life is to spread love. I happen to be a chef so I do it through my food, but also through my words on the computer screen. It isn’t a rule as such, but my hope is that with each post whomever reads it actually feels my love coming through their computer or mobile screen. And I always end my posts with some form of a loving sign off. Where as some bloggers have the same sign off each time, mine is dictated by the theme of the story. And LOVE features prominently in my Snapchat stories as well.
7. How do you think people perceive bloggers, and is it the reality? Since I haven’t been in the blogging world for very long I’m not privy to how people might perceive “us” but I can say one thing. I just attended my 1st blogging event (the IBA conference and awards in Dublin this past weekend) and it was one of the most invigorating experiences for me. The people I met and the information I gleaned will stay with me forever. I think we all have a story to tell, this one is mine. And I am truly honored and humbled to be a part of this amazing community.
8. What’s your favourite aspect of blogging? My favorite aspect about blogging is the nuts and bolts of it really. From beginning to end. To start, I like to take time to reflect on my different stories or themes and let them marinate a bit. I create a list of things I might want to share and have a fluid editorial calendar. By fluid I mean I am not tied to it 100 % I allow fate to shift posts depending on what is going on. While I am normally very social, when I am in blogging mode I am more introspective. But that time is very important. So when I actually turn on the computer and start typing, the words come pouring out. As you know from watching my Snapchat stories or reading my blog, my faith is a central part of my life. Therefore I trust that the truth will prevail and everything happens when it happens for a reason.

9. How much time do you dedicate to blogging every week? Just based on my last response there, it is hard to gauge since I often spend hours in thought about a post while I am out walking my pretty pit Stella (the dog who hates the bad singing and dancing I do for the Woman Crush Wednesday cooking tutorials, but loves the yummy treats at the end). The actual “writing” as you would call it doesn’t take that long, but because of my “tech-disabilities”, incorporating photos etc. takes me forever! Let’s say that I am often sleep deprived because of it! But it is so worth it that I don’t mind!

10. What’s your favourite post you’ve written so far? Wow, that is so hard to say, like saying which of my children I love the best, cuz of course I love both my kids equally and completely. But there are two that seem to resonate with readers the most. The one called “The Dog Ate the Pot Brownies” is about my mom being a drug dealer and our family dog eating her marijuana. I know it sounds unbelievable, but all of my stories are true experiences in my own life. However, there is actually a fab recipe in there for some healthy brownies, but the magic ingredient is actually sweet potatoes not pot! And the other popular post is called “Soul Dog” and it is a gut wrenching but poignant love letter to our dear dog who is in heaven now. I guess lots of folks out there have gone through similar experiences with their dogs passing away, so they can relate. P.S. those two stories I just told you about, both have dogs in them, but they aren’t the same dog!
11. Who are your biggest blogging influences? My two biggest blogging influences are my daughter and my daughter in law. My daughter no longer blogs as she is a mommy of two little girls and a full time student getting her masters in social work. But her blog is still up in cyberspace (https://inherchucks.wordpress.com) and is still an influence on me. It is a mommy and food blog and in fact I have used some of her recipes on my blog. Heather is an awesome photographer too. I hope one day she gets back into it if she can. Also my daughter in law (www.kokolikes.com) inspires me as well. She is great with design and blogger networking. She is the reason I joined the Great Blogger Cookie Swap at Christmas time. It was so fun to bake and exchange cookies with bloggers from all over! Koko is a fashion and food blogger. But her experience as the wife of someone in the military (my son) makes her blog unique and popular. I love them both so much!

12. What’s your favourite Social Media Platform? HELLLOOOOO I mean do you even need to ask me that my friend? LOL! Snapcrack, like it’s totally addictive and totally fun (hence I call it Snapcraic). But that is why I do the Sunday Spotlight Snap Sista series. There have been 27 honorees so far and it is fun to spread the love through our Snapland Family, just like what you are doing on your spotlight. Social Media CAN and should be supportive and kind!

13. The main focus of your blog is obviously food, do you have any favourite foodie places to go in Dublin and London? I do! Yes I have actually posted a list of top places to stay, eat and things to do in both Dublin and London. But specifically, in Dublin my “happy place” on the entire planet is Avoca so defo have to have something good to eat there (plus some awesome shopping) and for London I am a walking/talking advert for anything Ottolenghi. I did a Foodie Fieldtrip Friday to a couple of their restaurants. Amazingly crafted sweet and savoury dishes with fresh ingredients, it is to die for, literally! If any of you are coming to London I will offer my services as your tour guide free of charge!

14. You run a Woman Crush Wednesday every week where you feature a recipe from a famous female chef; have you got a favourite so far? Though I have done 40 #WCW and I absolutely adore each and every one of them, I have to say that Darina Allen was my favourite because she was my teacher at Ballymaloe and continues to be my mentor. What she has done for the Irish food scene is phenomenal. And it took me weeks of Wednesdays to get around to honoring her because I knew it would be quite emotional for me. I knew I would cry because I’m a sentimental sap like that. And my cooking tutorials are meant to be fun and festive. By the time I did do her crush I held it together! But she means so much to me I really love her! And I admire and respect her food ethos and her culinary passion.

15. You are queen of snapchat, that is a fact! Do you have any tips for anyone who wants to get the most out of snapchat? What? Queen? That is hilarious! What until my Hubby hears that! Well I am really useless with technology, and as a chef I can do wonders with pots and pans but computers and smart phones, yikes! As well at 51 years old, I’m so late to the social media game. I am still not on Facebook! But Snapchat, though tricky to navigate for me, just works. I love the interaction and that is really how you get the most out of it. Simply by being social. Even for people who don’t want to post much themselves, if you are watching others’ stories, comment every now and again. Interact, if you feel safe with someone you follow. You might be surprised that you can strike up a friendship, or simply find common ground on a subject. I spoke of this and other aspects of snapchat manners on my Snapchetiquette story (and subsequent blog post). It was very well received because having manners is important in life, even on social media.

16. Two words: Marty Whelan. A national treasure, of course, but can you tell us why you love him so much? Great question you know me well! Okay here goes: Two words: Mancrush Monday! Not to be funny with my response but honestly, I have only done and will only ever do one Mancrush Monday and it was for Marty Whelan. I love him. And my hubby doesn’t even mind my saying that. I am happily married to my best friend and don’t even notice other men. But Marty attracts me like he does anyone who admires him. Marty is similar to a fragrance and it is called JOY. It permeates the air when you listen to him and stays with you long after his 7-10 am Monday to Friday slot on RTE Lyric Radio ends. I know it isn’t Thursday (cuz you know I like my #tellthetruththursday on Snapchat) but, here is a truth for you. Top of my bucket list is to meet Marty Whelan one day!

17. Finally, you are officially an Irish Citizen and you love Ireland more than anyone I know; what do you love most about our little island? Okay, Claire, I am actually crying reading this question because I miss Ireland so very much. Nothing against London, it is a lovely place. And nothing against America where I was born, I love the USA. But Ireland is my soul home. I love everything about it, the people, the environmental landscape, the history, the food and agriculture, the intellect and humor…how long can I go on here with this Q&A is there a max number of words? Cuz I could talk for Ireland about Ireland. But I will sum this all up with a short little story. My first trip back to Dublin after our move to London I was in my happy place (Avoca) having a bite to eat with a friend. But I wasn’t eating; I was looking around at all the patrons/customers/diners. I was staring at them and my friend said, “Are you okay?” I said, “Look, do you see all these people, they are so familiar to me” She said, “Oh do you recognize them because they were customers of yours or your cookery students?” I said, “No, it’s just this is where I belong, this is my soul home and I know them, I love them, they are familiar to me because they are my family.”
I love you Ireland, and I belong to you! Always and forever! No matter where I lay my head at night, I dream in green!

If you aren’t following Karen, eh, WHY?! See below for details on where you can find her:

Snapchat: @blissbakery
Instagram: @blissbakery (food/family/travel etc)
Instagram: @yankeedoodlepaddy (ONLY food)
Twitter: @yankeedoodlepad
Facebook: None, but I have a blog post explaining why I’m not. It is called Recipe: Blame it on Napolean Dynamite.

And also Youtube: Yankee Doodle Paddy (at the moment there are only five cooking tutorials, but hoping more to come soon).

Blogger LOVE,

YDP

Recipe: Woman Crush Wednesday

August 17, 2016July 30, 2018 ~ Harper220

Hey Y’all it’s that time of the week again. Yes it is Woman Crush Wednesday. Which means first off, one incredible chef is getting some love. Second, we all get a fabulous recipe! And third my dog is going to be sulking all day as I do my live tutorial on Snapchat (username blissbakery). Because I have a propensity to do a bit of bad singing and dancing and at the ripe old age of 11 she just can’t deal. However, she will get a teeny tiny little taster and that will temper her frustrations a bit.

This week we have the awesome Paula Deen to adore. Yes she is the famous television chef, best selling cookbook author and owner of “The Lady and Sons” restaurant in Savannah, Georgia. I had the pleasure of eating there and I loved it. And it was the first time I ever tasted fried green tomatoes. It was a miracle I actually got in, as there was a line literally around the whole of the building. But once you taste the food you can see why. It is Southern food done right. Everything tastes so homemade and delicious. I was quite full when I left but really wanted to stay there camped out until the next meal just to keep eating.

One of the most quintessential Southern treats is cake smothered in cream cheese frosting, so I thought how perfect to make one of Paula’s signature cakes. Hummingbird Cake is so light and the sweetness of the bananas with the pineapple is a perfect summer delight. Plus, pecans are definitely a Southern delicacy so anything with them would drive one nuts (pun intended). So let’s get to it!

Hummingbird Cake Ingredients

Cake:

3 cups (430 g) self-rising flour

2 cups (400 g) granulated sugar

¼ cup (2 oz) vegetable oil

½ cup (60 g) finely chopped pecans

2 very ripe large bananas, mashed

One 8 ounce can (228 g) of crushed pineapple with the juice

1 tsp vanilla extract

1 tsp ground cinnamon

4 eggs, beaten

Icing:

One 1 pound box confectioners sugar

One 8 oz (228 g) pkg cream cheese, room temp

6 Tbps (3/4 stick or 90 g) butter, softened

1 tsp vanilla extract

1 Tbsp milk, or more if needed (I actually didn’t use any milk at all the frosting was on the runny side as it was)

½ cup (60 g) finely chopped pecans

Preheat oven to 325 F
Grease and flour three 8-inch round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Stir well with a spoon until the batter is smooth
Pour the batter in the prepared pans. Bake for 26-28 minutes, until the tops sprinkle back. Cool in the pans for about 10 minutes then loosen from the pans and invert onto wire racks to cool completely.
To make the icing, mix the sugar, cream cheese, butter, vanilla, and 1 Tbsp milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time to achieve the proper spreading consistency. Ice between the cake layers, and on the side and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to use.

Can I just say this may be the nicest cake I have ever tasted! It was super easy to make and is beyond flavorful and moist! I was a bit concerned as the frosting was more runny than I am used to making myself. But once I popped it into the fridge it firmed up just in time for tasting! A great recipe and I am totally feeling like a Southern Belle ready to entertain guests out on the veranda! Only I made hot tea to go along with mine and likely I’d need an iced tea with the weather in Savannah this time of year.

Besides her fab food Paula is well known for her comforting Southern accent and gorgeous smile. She has two sons Jamie and Bobby that have worked with her for years. After her divorce from their father she set up a catering company from home. She suffered from agoraphobia so she sent her young sons out to deliver the food at lunchtime in paper bags. As the business outgrew her kitchen and the boys grew up they opened The Lady and Sons in 1996. Other restaurants followed and as her popularity reached new heights from the Food Network show, including an Emmy award, they too got their own show.

Paula is now happily married to her husband Michael and they live in Savannah. It is a gorgeous town, dripping with Spanish moss covered ancient trees, literary richness and a huge amount of Irish pride. Why they have the third largest St. Patrick’s Day parade in the world! My brother who was in the Army Rangers stationed at Hunter Air Base marched in that parade. Speaking of brothers, Paula’s brother Bubba also has a restaurant. Food is just a family affair around Paula’s home!

Thanks Paula for showing the world that you can overcome challenges, set backs and hardship and still be a Lady! You’ve shared your zest for life through your cooking shows and we have all benefitted. Sure Southern food is known for some things that are “naughty” but every now and again it is worth it cuz it tastes darn good! Now I’m gonna go back and finish my slice of Hummingbird Cake! I think I might have died and gone to cake heaven!

Humming LOVE,

YDP

Recipe: Reese’s Chocolate Peanut Butter Cupcakes

August 13, 2016November 18, 2016 ~ Harper220

As much as I love living abroad and feel grateful Hubby and I get to travel all over the world, there are many things I miss about America. Of course number one is family and friends. But I also miss some good old fashioned ‘Merica style food items. And nothing says red, white and blue more than peanut butter. In my opinion anyway. I’ve openly shared about my peanut butter obsession on a regular basis and have made numerous peanut butter inspired treats on here before: Peanut Butter Cookies with pretzels and chocolate, Peanut Butter and Jelly Bars, Peanut Butter Chocolate Bars. But this recipe today might take the blue ribbon!

I found the last two packs of mini Reese’s peanut butter cups in the Tesco world foods America section. When I say last, I mean LAST! They are discontinuing their world foods section all together. So the next time I see these lovelies will be when I am back on U.S. soil in September. Therefore, I had to honor them well with this recipe creation.

Reese’s Chocolate Peanut Butter Cupcakes

Ingredients for the Cupcakes:

6 Tbsp (85 g) unsalted butter, room temp

1 cup (250 g) smooth peanut butter

1 1/3 cups (270 g) firmly packed brown sugar

3 Large Eggs, room temp

1Tbsp vanilla

3 cups (406 g) flour

1 Tbsp baking powder

1 tsp salt

1 cup (8 oz or 225 ml) milk

Ingredients for Frosting

1 ½ sticks (170 g or 5.9 oz) unsalted butter, room temp

pinch of salt

2 ½ cups (250 g) powdered sugar (icing sugar) sifted

¼ tsp vanilla

3 oz (85 g) dark chocolate melted and cooled

Reese’s Chocolate Peanut Butter Spread for filling (or Nutella)

Mini Reese’s Peanut Butter Cups for topping

To make the cupcakes:

Preheat the oven to 350F/180c. Line a cupcake pan with paper liners.

In a large bowl of stand mixer with the paddle attachment, cream the butter, peanut butter and brown sugar until fluffy about 3-5 minutes. Add the eggs one at a time and beat well. Scrape in between each addition. Add the vanilla and beat until incorporated

In a separate bowl combine the flour, baking powder and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.

Fill the cupcake liners with the batter using an ice cream scooper.

Bake for 15-20 minutes until a toothpick inserted in the center of cupcakes comes out clean.

Cool cupcakes in the pan. When fully cooled then pipe the inside with the Reese’s chocolate butter. Then top with the frosting and garnish with the mini Reese’s Peanut Butter Cups

To make the frosting:

In a bowl of a stand mixer with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, about 2 mins.

Reduce the speed to low and gradually add the powdered sugar and mix until it is all incorporated.

Add the vanilla and beat until smooth and creamy. Stop the mixer, scrape down the sides and then add the chocolate. Beat just until incorporated.

As you can see if you’ve gotten this far, I also found some Reese’s Peanut Butter and Reese’s Chocolate Peanut Butter Spread. Seriously you probably think I am doing a commercial for them but I am not. I just decide to go full out and use these complimentary finds and I must say the cupcakes turned out amazing! The cake is very peanut butter-y but still light and spongy not stodgy at all. And the filling is the surprise bonus that makes it all worth while. Like having a pureed Reese’s inside!

Of course the creamy chocolate buttercream frosting and the mini Reese’s on top really is the “icing on the cake” as the saying goes. I am delighted with these and am feeling less homesick. Plus tomorrow is Hubby’s birthday so we will have our fill of cupcakes that is for sure.

I made these cupcakes for a Snapchat tutorial. However not for my own (blissbakery) account but for Cook Reel TV (their Snapchat username is: cookreel)! They kindly asked me to come back and do another take over. I had a blast, and while last time I made a full menu, this time because we went on a little gastronomic excursion for the first half of the takeover, I only had time to make these cupcakes. In saying that, this might be the only recipe one needs for a night of pure bliss!

Cupcake LOVE!

YDP

Recipe: Woman Crush Wednesday

August 10, 2016November 18, 2016 ~ Harper220

Today’s Woman Crush Wednesday honoree is probably no surprise to anyone aware of my recent Foodie Fieldtrip Friday. I visited the wonderful restaurant Honey and Co in London and had the most amazing foodie experience. I had been there before with my husband for dinner, but this time was extra special. Because I got to meet one of the owners, the incredible Sarit Packer. I didn’t post a pic of us as she was in her chef’s uniform in the middle of a busy lunch service. But she gave me a great hug and we had wonderful chats. I was just blown away by this amazing chef who infuses her food with so much LOVE that I was busting to do a day devoted to her!

No offense to Sarit’s lovely husband Itamar Srulovich who is her partner in their restaurant and cookery books, but since this is Woman Crush Wednesday until I have a separate day for Couple Crush, I am going to let the light shine on Sarit. My feeling is he won’t mind a bit, but in essence it is also a reflection on him. Their fluid collaboration is evident as the tone in the restaurant is loving and supportive. In fact in the pages of their award winning cookery books you will find unctuous photos of food of course, but also pics of the beautiful staff which are really part of the family.

As I mentioned in my Foodie Fieldtrip Friday post last week, I have tasted Sarit’s delicious Pomegrante Molasses Chicken with Bulger Salad, though I have never made it. And since each WCW I take on a recipe I have never cooked before, I couldn’t resist trying to recreate it on here. I will also be doing a tutorial live on Snapchat (username blissbakery). This dish is one that I ordered when Hubby and I ate at Honey and Co for our anniversary. No joke, I have literally dreamt of it ever since! It is the perfect combination of sweet and tangy. The meat of the chicken melts in your mouth. Now I will follow this recipe to the letter, but I am sure Sarit packs it with a secret ingredient that I hope to achieve.

Pomegranate Molasses Chicken With Bulgur Salad
Ingredients
SERVINGS: 4
2 pounds (900g) skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 serrano chile, thinly sliced
4 tablespoons pomegranate molasses*, divided
Kosher salt and freshly ground black pepper
1 cup (182 g) quick-cooking bulgur
½ cup (70 g) dried currants
⅓ (40 g)cup unsalted, roasted pistachios, coarsely chopped
2 tablespoons olive oil
¾ cup coarsely chopped fresh parsley, plus more for serving
½ cup coarsely chopped fresh mint, plus more for serving
1 tablespoon vegetable oil
¼ cup (40 g) pomegranate seeds

Preparation
Toss chicken, garlic, chile, and 3 Tbsp. pomegranate molasses in a medium bowl; season with salt and pepper. Cover and let chill at least 2 hours.
Meanwhile, cook bulgur according to package directions. Drain and spread out on a baking sheet; let cool.
Toss bulgur, currants, pistachios, olive oil, ¾ cup parsley, ½ cup mint, and remaining 1 Tbsp. pomegranate molasses in a large bowl to combine; season with salt and pepper.
Heat vegetable oil in a large skillet over medium. Remove chicken from marinade and, working in 2 batches, cook until golden brown, about 4 minutes per side (reduce heat if needed).
Serve chicken over bulgur salad topped with pomegranate seeds and more parsley and mint.

This was probably one of the most anticipated recipes I have ever made. Why? Because when a taste is so prominent in your mind even your subconscious dreams of it, you wonder if it will match up. Guess what? This recipe didn’t disappoint. It was simple to make, and so flavorful! The various textures and colors are like a sensory explosion for the eyes and mouth. In fact, it looks like a platter of jewelry the way it glistens. And the aromas are better than any home fragrance candle!

Though I have to admit, I always think food tastes better when someone else makes it. It is feeling the cook’s love in each bite. This is the soul of Sarit’s cooking and why I adore her so much. She began cooking at age five and has worked in some of the best kitchens in the world. She pays homage to her culture and family recreating the food experience not just the actual dishes themselves. This is why Honey and Co feels like home when you eat there. Not to mention that Middle Eastern Cuisine is such a communal culinary experience anyway with those large shared platters of yummy food. So that is what my hubby and I are going to have tonight! Here in our London flat! A large delicious platter of love with some pomegranate molasses chicken!

honey3 — This pic was taken in the demo room of the Ballymaloe Cookery School, where I trained. That is my teacher Darina Allen on the left, Itamar in the middle and Sarit on the right. They were featured chefs at the Ballymaloe Lit Fest 2015

Thanks Sarit for all you have done for the gastronomic world. As well, you’re a beacon of light for all female chefs showing that you can make a success of it while still retaining your essence. You are LOVE personified!

אהבה LOVE,

YDP

Snapchat Matters

August 9, 2016November 18, 2016 ~ Harper220

There seems to be a paradigm shift happening at the moment. Whenever these events occur people feel a bit lost and anxious, questioning if things will all work out okay. While this particular incident may not seem like much in the scheme of life, it does make a difference to some: As in 100 million. Yes that is the amount of daily active users of this thing we call Snapchat. And YES Snapchat matters! What was once thought of as a domain for kids wanting to be silly without getting caught has been embraced by everyone including a more mature population. Snapchat is now important to brands and big business. It has also become a life line to many stay at home moms and mobility impaired folks that find it is a way to connect to the outside world while they are more stationary. The “chat” aspect of Snapchat is so important, and unlike Facebook, Twitter and Instagram, many in Snapland have literally made and sustained lasting friendships through the app’s friendly and accessible abilities. It is the one social media platform that is getting people engaged!

Now it can be tricky to navigate in the beginning, even for tech savvy people. But once someone gets the hang of it, it often becomes second nature and an easier way to vlog than filming and editing loads of video. With the wealth of diversity available one could get cooking tutorials, makeup tips, workout routines and fashion advice all before lunchtime. Not to mention some good chuckles, pretty scenery, nice music, some cute kids and pets without ever leaving the comfort of the couch!

But recently Instagram has entered this milieu with its own version of stories. It had introduced video ability a few years ago, but they were only a maximum of 15 seconds in length. Then they increased that this past year to up to 60 seconds. Now, with the new stories option (which literally has the exact same elements as Snapchat) people are left wondering, what to do? Make stories on both Instagram and Snapchat? Ditch Snapchat totally for Instagram to stick to all one platform? I haven’t tried it myself, but have watched a couple of stories on it and heard people on Snapchat talk about their digital dilemma.

As you probably know I am not on Facebook. I have written about my reasons on here before. I have considered joining and even asked those watching my Snapchat account to share their opinions about taking the FB leap. Interestingly enough, the consensus was right down the middle. Both sides were very strong in their opinion. So I haven’t done anything yet. I joined Twitter because of my Woman Crush Wednesday series as a way to let the chefs know I am honoring them. I am marginally active on it. I am a talker and it is hard for me to only type 140 characters. Instagram is nice to look at but it is hardly instant anymore. I swear sometimes I feel I am the only person left on there who actually uses their own phone to take the photos. I try to stick to the Insta of Instagram, but it has become so manufactured with photo shop and filters that it seems to be one big glossy billboard ad. And the number of followers is literally a joke. A person can buy followers, which is ludicrous because they may have 40,000 followers (which looks quite impressive) yet only have 100 likes on a post.

So that leads me to why Snapchat Matters. It is instant, live and raw. Because the stories expire in 24 hours there is a sense of urgency to watch someone’s feed. The main aspect that highlights why it matters is the engagement factor. People aren’t passively watching. There is interaction as folks comment back and forth like you were having a conversation right in your living room. People feel you can trust a bit more of the content you are receiving. With trust comes relationship building. And more mature people feel they can “play” in this realm without the competitiveness in Instagram (to be super glossy) or Twitter (to be a clever wordsmith). Just by being oneself, warts and all, you can have a voice that resonates and reaches others who support you. I can think of several other “mature” women like myself who have found vast success using Snapchat for their own business or personal goal journeys.

Geraldine McConnell (puppetlady-1) is a County Mayo, Ireland children’s entertainment star. She travels all along the Western Coast performing for kids’ parties, weddings and at hotel venues. While she is active on other social media platforms, Snapchat is a way to show her characters (the puppets) and the music in the show as it is happening. And with the 24 hour story expiration, loads of mummies get on board to watch with their kids. It is a great way to showcase her talents and gives families a glimpse into what they might get if they book her in for their own party. As well, she shows the lovely surroundings, whether posh ballrooms or rugged coastline, and makes the viewer feel a part of the action. And there is also the bit of Ger that I love to see, the fun loving family lass, as she is a mom to four gorgeous girls. You just want to be her BFF when you see those beautiful blue eyes of hers sparkle off the screen!

Claire Molloy (sweetlivingk) from County Kilkenny in Ireland is the owner of Sweet Living Kilkenny a custom design chocolate bar company. Claire checks in with Snapchat to update everyone on the latest promotion or design she has going. Her luxury Irish milk chocolate bars come in custom and personalized wrappers. Orders for bespoke chocolate bars used as wedding favors or corporate functions are super popular. Though she uses all social media channels, Snapchat is a way to hear Claire’s voice, see her beautiful face and through that more intimate familiarity her business has grown. As well, when folks are watching the famous Irish Snapper Marissa Carter open a package live on Snapchat only to reveal a stack of custom make Sweet Living Kilkenny chocolate bars, it makes an impact indeed! Just a little added text with Claire’s Snapchat username on Marissa’s Snapchat story and voila, lots more folks signing on to see what this chocolate sensation in Kilkenny is all about!

Melanie Morris (melanierjmorris) was already the social media darling of Ireland. With awards for best Twitter account under her belt, the Chief Editor of Ireland’s most popular Women’s publication, Image Magazine, took on Snapchat with full force. Melanie’s snaps aren’t just a peek into the behind the scenes of photo shoots and beauty product launches; she also shares her home life too. Which for us dog lovers includes the super cute Flumpy. She is the perfect example of how Snapchat allows the glimpse beyond the clever tweets or glossy 2 D Insta photo, but includes the shared human experience. When Melanie has her monthly meet up with other Schnauzer owners on their hikes in the Dublin mountains she takes Snapchat with her. And that invitation into her world fosters warmth with her followers not as easily accessed with other social media.

Jennifer Byrne (jenser01) is quite literally superwoman. A single working mom of teenage boys this lady from Leixlip in County Kildare, Ireland is a powerhouse. She is in training for her first body building competition! Not only is she documenting it on her blog Jen’s Gym Life but also shares her progress on all her social media platforms. But it is through sharing her journey on Snapchat that she has nurtured a following that is right behind her cheering her all the way. She is very down to earth and admits her fears, but always has a positive way to over come them. And that inspiration, along with daily motivation has endeared herself with everyone. I honestly don’t think that would have been possible without Snapchat. Everyone checks in for weather updates from her while she’s doing her outdoor cardio training. And of course, we all await her firm but upbeat urging to “get out, get active and get fit” coming through the screen live. It makes much more of an impact than just another photo from the gym.

Until this paradigm shift dust settles, I for one am going to keep on keeping on with Snapchat. As I have shared before on the ABC of YDP technology isn’t my thing. I have forced myself this past year to use it to the best of my ability. For a 51 year old lady, I am pretty proud of myself for doing so. I went so far as to admit on here How Snapchat Saved My Life! Yet if I have learned one thing at all, it is that nothing stays the same. Just when you think you have it figured out they do an update, or a new app is created that is the “must have” item. No matter what, I thank Snapchat for providing this ability to connect and share. Many have built followings, businesses, loyalty and most importantly friendships. And that is why I believe Snapchat Matters!

LOVE matters,

YDP

P.S. I included the Snapchat user name of all the lovely ladies I’ve mentioned here in parenthesis next to their names. However, I realized I didn’t share my own Snapchat user name (blissbakery). So there you are!

Recipe: Woman Crush Wednesday

August 3, 2016November 18, 2016 ~ Harper220 ~ 1 Comment

It’s Wednesday and you know what that means!! Another fabulous female foodie gets some LOVE and I get to try out a new recipe. As you know by now, I love Woman Crush Wednesday! It punctuates my week with joy to share with you how many gorgeous gourmet gals are making their mark in the culinary world. It is a global phenomenon and yet most people when they hear the word chef instantly think MAN, unless you say female chef. Yet, statistics show that the majority of home cooking is done by the women. So that is why I am humbly trying to do my part to shout out to anyone that reads this or sees my social media. These lovely ladies are talented, inventive, hard working and nurturing our worlds’ food, and we are the beneficiaries!

Today’s honoree is the amazing Ching He Huang. She was born in Taiwan, and lived in South Africa before moving to London when she was 11 years old. But Ching’s connection to her homeland was nurtured through the foods she ate and indeed cooked. Her resume is so long I could go on all day, but suffice it to say, with numerous best selling and award winning cookbooks she is a force to be reckoned with. She has made Chinese cooking accessible and taught us all about the benefits of Clean Eating. And she is such a familiar face on television with her own cooking shows as well as appearances on various shows such as BBC’s Saturday Kitchen with James Martin.

Today I am very excited to make Ching’s Shredded Duck Lettuce Wraps. I’ve only posted one duck recipe on here before and when I was looking for something delicious and simple this one fit the bill! I’ll be doing the tutorial on Snapchat (username blissbakery) if you’d like to watch, though it is only available to see for twenty four hours. Alrighty then let’s get to it!

Ingredients
(462g) 2 freedom food, skin on Duck legs
For the marinade
2 cloves minced Garlic
2 tablespoon grated Ginger
2 tablespoon, or dry sherry Shaohsing rice wine
1 teaspoon Chinese five-spice powder
2 tablespoon Runny honey
2 tablespoon Hoisin sauce
1 tablespoon Chilli sauce
1 tablespoon Dark soy sauce
1 pinch Sea salt
To serve
2 heads, leaves separated & washed Gem lettuce leaves

Spring onion, sliced, very thin long strips, soaked in ice water to curl up

Cucumber sliced in half moons
3 tablespoon Hoisin sauce, in a small bowl with serving spoon

Place the duck legs in a zip lock bag, add all the marinade ingredients. Marinade for at least one hour in the fridge.
Heat the oven to 180 degrees. Place duck legs (include the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then turn heat up to 220 degrees, cook the duck legs for a further 10 minutes to cook medium – well done.
Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a serving board.
Place the lettuce gem leaves, cucumber slices and spring onion curls in small serving dishes. Pour some Hoi sin sauce in dipping bowls with small serving spoons.
To serve, let your guests make each one themselves by placing some shredded duck onto a lettuce “wrap” garnishing with a slice of cucumber, spring onion curl, finally get them to spoon the Hoi sin sauce onto each “wrap” (seasoning to their taste!).

I love these and think they would be great for a party. Then again I would eat these for lunch every day of the week. I know people think duck can be fatty, but this doesn’t taste it at all. The spices and flavors come together so well. And it is really light eating it on the crisp Baby Gem lettuce leaves. Everyone, including myself, tends to go for chicken for a fast dinner main. But duck, especially done this way is actually quite simple and would a memorable dish on any table.

What is most memorable to me besides Ching’s incredible food, is her tireless philanthropic work. From causes dealing with children, cancer or even animals, she is doing whatever she can to bring awareness to make this world a better place. She is not only a wonderful chef but an amazing citizen of the world, a great inspiration for all of us

Thank you Ching for all you do! With love!
带着爱
Dàizhe ài

YDP

Recipe: Woman Crush Wednesday

July 27, 2016November 18, 2016 ~ Harper220

Even though it is hot as blazes in London, I still want sugary treats. I have a major sweet tooth. While most people are eating ice-cream this time of year, I’m more of a cake, cookie, brownie person. But because I don’t want to fire up the oven during Woman Crush Wednesday (I learned my lesson last week when it got over 31 degrees), this week’s honoree is literally going to save the day! Enter the gorgeous gourmet gal from Ireland, the fab chef Sharon Hearne Smith. I nearly met Sharon a couple of years ago at the Ballymaloe Lit Fest. She was there promoting her book the No Bake Baking Book. I did meet the wonderful Donal Skehan who took the photos for the book, and they are scrumptious looking!

I’ve been wanting to do a Woman Crush Wednesday for Sharon for some time, and this week the stars aligned. She is an accomplished chef and cookery book writer, with book number two out now. The No Cook Cookbook, which I am eager to check out as well, is perfect for quick eats and when the weather is just too hot to cook. But for today, I couldn’t resist a bit of sweetness and the chance to make Sharon’s Chocolate, Date and Peanut Butter bars! Yum!

Ingredients:

Sunflower oil, for greasing
350g (12.6 oz) pitted Medjool dates
100g (3.5 oz) dark chocolate (at least 70% cocoa solids), roughly chopped
75g (2.6 oz or 3/4 cup) rolled oats, I like to use Flahavan’s Organic Porridge Oats
3 tbsp crunchy peanut butter
Edible gold glitter dust, to decorate, optional

Instructions:

Grease the tin with oil and line with parchment paper, leaving 5cm excess hanging over the edges to help with lifting out later.

Blend the dates in a food processor to give a fairly smooth paste. Add the chocolate, oats and peanut butter. Blitz everything together until you have a chunky paste.

Spread the mixture out in the lined tin, levelling the surface with the back of a spoon. Cover with cling film and chill in the fridge for about 2 hours until set.

Lift out of the tin and peel the paper down from the sides. Brush the edible glitter dust (if using) all over the surface. Cut the slab into quarters and then each piece into four fingers. These will keep for up to a week in an airtight container in the fridge. For extra naughtiness, dip the bars in melted dark, milk or white chocolate and leave to set.

Since I didn’t have the edible glitter dust I dipped in melted dark chocolate and sprinkled cocoa nibs on top

These couldn’t be easier to make and if you are a peanut butter fanatic like I am you will be over the moon! I didn’t happen to have edible gold glitter on hand, but that didn’t matter. They will sparkle and shine on their own merit. In fact these won’t last long enough around here to miss out on the bit of bling!

Besides being an amazing chef, Sharon is a food stylist and has worked with many popular chefs such as Jamie Oliver and some of my Woman Crush Wednesday honorees (such as Ina Garten and Lorraine Pascale). And if that wasn’t enough creativity flowing, Sharon is an amazing crafter as well! From floral head crowns , to home DIY projects such as trimming her kitchen shelves in lace, she just has a lovely feminine vintage style that I adore! I get the feeling that another home and lifestyle book might be on the cards next for this super talented lady. And let’s not forget that television show, fingers crossed, we all really want to see that become a reality!

Besides being a wife and mommy of two little girls, Sharon is the Irish grocery store SuperValu’s Good Food Karma Project ambassador. The hope is to get Irish people back in the kitchen cooking from scratch at least one more meal per week. A healthier nation is a happier nation after all! And because Sharon has a lifelong passion for cooking, there is no better person for the job to instill that enthusiasm than this Wexford born foodie.

Thanks Sharon for being the wonderful role model you are and sharing your love of food with us. Whether through your own recipes or helping other chefs achieve the perfect photos, you are a mover and a shaker in the culinary world. You are simply the best!

Very Vintage LOVE,

YDP