Porridge again….dreaming about a big thick slice of brown bread with butter and jam but I just don’t have time to make any.
Mozzarella – this is a great example of how capable we are of making so many things that have, until now, always been imported. We are capable of producing way more than we do, but the convenience and cheapness of imports always wins. This is exactly the same situation with Irish Sugar. It’s something that we CAN produce and have done in the past but now don’t, because its easier and cheaper to import.
Anyway, lunch was amazeballs: Buffalo Mozzarella coated in Macroom course wheatflour, on wilted chard, with a balsamic dressing.
I’ve just been informed that we’re having beef burgers for dinner. Unfortunately, the internet is down in my house and I’m writing this from the office and I want to go home and I wont be able to post anything from home and reeeeeally want to just not think about Irish food so I’m doing it now!!!