Go Kerry you Hot Hot Thing

Even as I parked at Tralee's North Campus for the Gokerry web site launch  last Friday, the car temperature gage was reading a roasting 27celsius.
Sunglasses in place, summery frock nicely flapping, I joined the crowd hovering on the steps of the building. I clutched my Cookbook, like a shield or a tag - who did I know - everyone was mostly unregognizable of course because they like me were all sun kissed and sun dressed. After a brief " Go St. Tropez" blink through the sparkling haze of undiluted sunshine, there we all were and the "Hi's" and "how are you's" and the friendly introductions began.

Inside things were hotting up +30c someone said as we circulated, talking about, dare I say it: The Weather. Mingling for me was made easier due to the fact we had kindly been provided with little colourful merengues, tasty sandwidges and - yum yum - dark chocolate coated eclairs filled with fresh cream. Now, if you were stood next to one of those trays, you may have noticed me - a tall red head on a mission and that mission was to save those sweet baby delights from melting away on the plate. "Delicious" as I mingled and mumphed. I have a large mouth and I found - yes they fitted all in one go, not a dribble of chocolate in sight or a smidgeon of cream on the upper lip. "Blood sugar low ladies? Do try these" and the mock surprise as I encountered another handy plateful " Oh scrumptious, have you tasted them?"
The speeches were made and we clapped and sipped water whilst ferociously fanning ourselves. Glancing out of the door I felt every entusiastic word uttered about the wonders of the kerry product was true, yes this is the most beautiful county and we are all extremely privaliged to live and work here.
Heartfelt thanks to those who contributed to the day and to the trojan work spent on the Gokerry web site.
And whoever made those cute little eclairs......

On my way From St.Albans to the IOW I changed trains for Portsmouth at Three Bridges. Not very far from the heart of London - we had only just passed through St. Pancreas with its gleaming corn blue iron work and red bricked state of the art cellar bars and eateries. In contrast Three Bridges was chilly, old fashioned and an East wind picked at my flimsy May garb. Shivering forlornly I needed a hot tea in a warm spot. " In there" said the man in florescent yellow, pointing to a small wooden shack with a hatch raised on one side to reveal a small very basic cafe. I shivered " Sit inside" said the lady. I pushed open a stiff door and was met with the ultimately comforting food scent - could it be - "Hot Cross Buns" The Cinnamon sent my taste buds a-dripping, " a tea and a toasted bun please" "No madame they can't be toasted, they are already buttered and any way the currents don't toast well". OK I thought, surprised by this culinary rule in a cafe not much bigger than a garden shed, serving HCB's in May. She handed me my buttered bun wrapped in cling film and I sat on a stool at a narrow Formica bar and peeled off the plastic. The Bun was a gleaming golden brown with a beautiful white cross, very fresh and soft, yet not doughy. So far impressed I took a bite and there it was: that OMG food moment "Wow! do you always have them?" survival instincts kicking in, thinking of future journeys, stocking up, how many sit ups - as i reached for another - "yes" she said, nonchalently, in distinctively buttery tones, gently flipping eggs for a customer waiting at the hatch. " A local baker brings them in every morning" and, adding softly, glancing my way with perhaps a little compassion "all through the year". I sipped my tea served in a utility style ceramic mug and I felt like a little girl who was out for a treat with a doting Aunt. Dreamily I remembered my connection, I gathered my case and manoeuvred the awkward door. "Thank you" I called "it was lovely" and it really was.

many years later-Pierre and I share our first grandchild

Fusion Food from The Phoenix - inspired by world cooking.

Tasty desserts on my counter on a sunny May morning