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December 4th, 2018
 | 09:22 pm - The State of Me Well, I decided I'd try to be a bit more active (really, active at all) on DW, and then Tumblr pulled the plug. So, for anyone stopping by, this is me. Modified from pir8fancier .
Pets right now: a smallish brown and white hound-ish dog called Luna, and a medium grey tabby called Huey.
Surgeries: Yeah. 2015 was the year of thyroid cancer. As one doctor put it, it's the flu of cancers - can be serious, but usually responds well to treatment. All good now.
Tattoos: A fish on my thigh, based on the old Irish 10p (and before that 2s) coin. I like it because it's identifiably Iirsh to people of a certain age, and because of the legend of the Salmon of Knowledge.
Been to an Island: Grew up in a town with lots of rivers, streams and canals. Couldn't go anywhere without crossing an island!
What do you drive: 2006 Subaru Forester. Time to get a new car, but I hate the fuss.
Flown on a plane: I'm Irish, my husband is Australian and we live in Connecticut. 'nuff said.
Favorite Drink: Anything except beer, really.
Rode in ambulance: Remember I said flu can be serious? 2018 got off to a very rough start for me!
Almost died: Yes. Flu is no joke!
Stayed in a hospital: Once with concussion, twice for childbirth, and then that flu.
Favorite fruit: Cherries! And pineapple. Mango is my least favourite, it tastes weirdly petrol-y to me.
Favorite color: Burgundy, maroon, that sort of intersection between red and purple.
Coffee or Tea: Tea. I have Opinions about tea. Loose-leaf Irish breakfast or similar, made in a pot, not too strong. Heat the cup, milk first, then tea.
Favorite Season: Generally whichever one we're in!
Favorite holiday: Christmas
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July 7th, 2014
 | 03:12 pm - Berry and oatmeal muffins Based on this recipe from King Arthur's Flour.
1 cup rolled oats 3/4 wholemeal flour 1/2 cup plain flour 1/4 sugar 1 tbsp baking powder 1 1/2 cup berries or apples/cherries/peaches/etc chopped fine. 1 cup milk 1/4 olive oil 2 large eggs
Preheat oven to 500F/260C. Lightly oil a 12-hole muffin tin.
Place dry ingredients in a blender, and process until fine. Add the berries, and mix until coated.
Whisk the milk, oil and eggs together - I measure them into a 2-cup beaker, then whisk with a fork. Anything that cuts down on cleaning!
Pour the wet ingredients into the dry ingredients, and stir until well-mixed but still lumpy. Fill the muffin tin and place in the oven. Immediately drop the temperature to 425F/220C. Bake for 15-20 mins.
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June 25th, 2014
 | 11:02 pm - Calais written on my heart. Decisions to be made.
It's been ten years this week since we moved to the US, which is the longest we've lived any place. We got green cards a few years back and are eligible to apply for citizenship. We tease G2 that as the only American-born member of the family, she's our presidential hopeful - and that we hope she's not the first female president.
But.
N&D's work takes him to Ireland for roughly one week every two months. He stays with my aunt, has lunch with my mother, dinner with my brother. Brings me back the weekend Irish Times, and polo mints, and pictures of the Dublin quays in the morning light.
Right now, he's back in Australia, because of a health scare with his mother. Texts me about kookaburras in the morning, and cheesymite scrolls and pictures of UQ on a winter evening.
And I just feel like I'm being pulled in so many directions at once. We're comfortable here, in a great neighbourhood with so many opportunities for the girls. They're American regardless of what G1's passport says. Moving would be hellaciously expensive and an emotional rollercoaster.
But Ireland is where most of our family and N&D's work is, where my nieces and nephews are growing up. Australia owns as much of my soul, it's where N&D's much smaller family need support and possibly care.
I don't know where we'll be in a year or even by Christmas. Wherever it is, I'll still be torn.
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March 9th, 2014
 | 09:17 pm - Veg mash I wish I could think of a better quick description than "veg mash". Based on Felicity Cloake's collection of readers' thrifty recipes in the Guardian, where the original is called "cauliflower cheese and potato pie." Not very apt for that version, even less so for this one. Name aside, it's a nice side-dish with sausages, or as leftovers for lunch. Definitely winter comfort food!
( Veg mashCollapse )
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February 23rd, 2014
 | 10:35 pm - Chocolate Mayonnaise Cake One G1 tried this weekend, from Cook's Illustrated. She was intrigued by the idea of mayonnaise in a cake. Modified slightly as I find most Cook's Illustrated recipes too sweet and salty for my taste, and didn't have any real coffee at hand!
( Chocolate Mayonnaise CakeCollapse )
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February 18th, 2014
 | 08:43 pm - Thai Chicken and Coconut soup Based on this recipe via mergatrude .</div> Before we had fussy kids, we used to make something like this quite often, fondly called "chicken scum soup" because the lime juice alters the proteins in the chicken, giving it a slightly cooked appearance - even more noticeable with chicken thighs.
( Thai chicken and coconut soupCollapse )
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 | 02:32 pm - Easy olive bread G1's current favourite recipe! Hardly any kneading, but it's best made in the evening and cooked the following morning. At least, that's the timing that works best for us!
( Easy olive breadCollapse )
Cool in the casserole for 10 mins, then on a cooling rack.
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February 3rd, 2014
 | 02:29 pm - Scones I just realised I don't have my scone recipe up here, even though (or maybe because) I make it so often. They're really quick and easy, even more so if you do it in a food processor.
1/2 cup milk 1/4 cup plain yoghurt 1 egg 2 cups plain flour 2 tsp baking powder 6 tbsp butter, cut into small pieces
Heat the milk until warm, and stir in the yoghurt. Leave somewhere warm until needed. Or use 3/4 cup buttermilk instead.
Preheat the over to 425F/220C. Place some baking parchment on a flat baking tray.
Sift the flour and baking powder together. Rub in the butter.
Beat the egg in the milk. Pour all except for 2 tbsp into the flour mixture. Stir until it comes together, then tip onto a floured surface. Knead lightly into a ball, and flatten into a disc about 15cm/6 inches across. Cut into 8 wedges, and brush the tops with the remaining egg mix.
Bake for about 25 mins. Serve with butter, jam, whipped cream, strawberries... Whatever you fancy!
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January 19th, 2014
 | 08:16 pm - Lamb patties and griddle bread "Middle Eastern", for want of a better description. Sometimes I form the lamb into balls, and cook in a cinnamon-flavoured tomato sauce, to eat with rice and grilled zukes and peppers. Tonight I made patties, and had them as burger on flatbread rolls with a tomato and cucumber salad, and strained yoghurt. The girls love it either way, and it's an easy recipe for G1 (who's 11 now!) to make with minimal help.
( Lamb patties and flatbreadCollapse )
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December 17th, 2013
 | 09:09 pm - Halloween Barm Brack The last recipe reminded me of this one! It's a traditional Irish Halloween treat. Halloween in Ireland used to be a time for ghost stories and fortune telling and the Catholic holidays of All Saints' Day (November 1st, the Hallows whose Eve Halloween is) and All Souls' Day (November 2nd), at least as much as dressing up and collecting treats. This brack has various items hidden inside, which are supposed to tell your fortune for the year ahead. A coin for wealth, a rag or a dried pea or bean for poverty, a thimble for a spinster, a ring for a wedding and a stick for strife.
For me, it's a cake full of memories. We use two silver coins we struck at open day at the ANU art school years ago, my secondary school graduation ring and a silver Claddagh ring my parents gave me the year I started secondary, a thimble of my mother's and a thimble that belonged to N&D's great-grandmother.
The past two years, we've had no power because of unseasonably early snow here in Connecticut. So this year was the first time in a long while I've made a barm brack. The recipe is based on one of Darina Allen's, from Irish Traditional Cooking. (She talks about Halloween in Ireland and gives a different recipe here)
( RecipeCollapse )
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 | 08:51 pm - Mum's tea brack Made my Christmas cake on Labor Day, but this is a much lighter fruit cake that my mother makes. Hence the Imperial measurements! Very little work, but start the night before. A brack is a fruit bread - the name comes from the Irish "breac", meaning speckled.
1 lb mixed dried fruit (usually 4 oz glace cherries, 12 oz raisins or currants if I can find them) 8 oz brown sugar 1 cup hot black tea 1 egg, beaten 1 tbsp mixed spice (cinnamon, ginger, a pinch of cloves) 1 lb self-raising flour
Mix the fruit, tea and sugar together in a large mixing bowl, and leave to soak overnight. Grease and line two loaf tins, and preheat the oven to 170C/325F. Sift the flour and spices together. Stir the egg into the fruit, then mix in the flour. Divide between the loaf tins, than bake for 75-90 mins. Cool in the tin. Serve sliced and buttered, with (of course) a nice cup of tea.
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 | 08:24 pm - Coffee and walnut cupcakes Made these for N&D's birthday back in October. I've been meaning to save the recipe here since. *procrastinates*
Cupcakes: 150g softened butter 100g caster sugar 50g soft brown sugar 3 eggs 3 tsp instant coffee 2 tsp boiling water 150g self-raising flour 50g chopped walnuts
Preheat the oven to 180C/350F. Dissolve the coffee in the boiling water, sift the flour and put cases in a 12-hole muffing pan
Cream the butter and sugar together. Add the eggs one at a time, beating well after each one.(If the mixture starts to look curdled, add a tablespoon of flour before the next one.) Add the coffee. Fold in the flour, and then the walnuts. Fill the cases, and bake for about 15 mins.
Icing: 100g softened butter 150g icing sugar 2 tsp instant coffee, dissolved in 1 tsp boiling water 12 walnut halves
Cream the butter, then sift the sugar onto it. Beat well, then add the coffee. Beat until smooth and even-coloured.
When the cupcakes are fully cooled, cover with the icing and top with a walnut half.
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 | 08:14 pm - Chai ice pops 750 ml water 8 black teabags 1 can condensed milk 1/2 tsp vanilla essence 1/2 tsp ground cinnamon 1/4 tsp ground cloves
Boil the water, and pour over the teabags in a large jug. Steep for 15 mins then remove the teabags. Add the condensed milk and spices, and chill overnight. Pour into popsicle moulds and freeze 6-8 hours. The popsicles will have a fairly crystalline texture.
I'd like to try this as ice cream, starting with a rich custard made from cream and egg yolks instead of the condensed milk. The extra fat would help get a smoother texture, but I'd need an icecream maker, or to stir it regularly to break up the crystals as they form.
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August 30th, 2013
 | 06:23 pm - Seamus Heaney I love his use of water and trees, alders and bogs in particular. So farewell, Mr Heaney, God rest you.
Song
A rowan like a lipsticked girl. Between the by-road and the main road Alder trees at a wet and dripping distance Stand off among the rushes.
There are the mud-flowers of dialect And the immortelles of perfect pitch And that moment when the bird sings very close To the music of what happens.
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June 16th, 2013
 | 01:32 pm - Rock buns 2 cups plain flour 2 tsp baking powder 100g butter 1 tsp cinnamon 3 tbsp sugar 1 cup raisins 125 ml milk 1 egg
Preheat the oven to 425F/200C.
Sieve the flour and baking powder together. Rub in the butter. Stir in the cinnamon, raisins and 2 tbsp sugar.
Beat the eggs and milk together. Stir into the dry ingredients to form a soft dough. adding more milk if necessary.
Drop heaped tablespoons of mixture onto a greased baking tray, about 5cm apart. Sprinkle with the remaining sugar.
Bake for 20 mins. Eat while warm!
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 | 01:15 pm - Brussells sprouts salad 1 cup slivered almonds 300g sprouts 1 can canellini beans, rinsed and drained 1/2 cup dried cranberries 1/2 cup shredded parmesan 1/3 cup olive oil 1/4 cup lemon juice 1 tsp fresh thyme, minced
Toast the almonds, and leave to cool.Remove the outer leaves and stem from the sprouts. Rinse and dry, then slice thinly. Combine in a bowl with the almonds, beans, cranberries and cheese. Whisk the oil, lemon juice and thyme together, and toss with the salad.
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April 25th, 2013
 | 09:27 pm - National Poetry Month
Anzac Park
All parks have their monument. Its a stake in the heart that tethers them or wards off subdivision. In Itchy Park, the obelisk I’d almost forgotten listed the names of the First World War. They were Our Part but we picked the black lettering of their initials out from the marble. The names followed much the same pattern as our roll call at school, though some had been lost or forgotten. We weren’t the first, it took others before us to start.
But there was a time when dad got us all up out of bed to join the Anzac Service at Itchy Park. Flags and uniforms, and in the half dark a bugle sharp as a penknife gouging the dead out of their silence and flinging them into the dawn. The bugle wept. Itchy Park offered the names up, every one.
Thomas W. Shapcott
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April 10th, 2013
 | 04:10 pm - National Poetry Month
Night Air
(for Dermot)
I love your walking in on me each night, Not the usual wisp and tatter of the Undressed ghost but resolute and bright In your own clothes, outstretched hands saying
It is I. But come and see, outside this room The salvias still bloom, the window breathes Warm air through rattan slats, in the French door Shines the bronze haze of the chrysanthemums.
Strange, you are not reflected there. Needing No space, you are in me. Come, sit down, Your glass is filled. I thought my heart tomb dark But love is rogue and it is I who call you
Sheila O'Hagan
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April 5th, 2013
 | 08:50 pm - National Poetry Month
Colors passing through us Marge Piercy
Purple as tulips in May, mauve into lush velvet, purple as the stain blackberries leave on the lips, on the hands, the purple of ripe grapes sunlit and warm as flesh.
Every day I will give you a color, like a new flower in a bud vase on your desk. Every day I will paint you, as women color each other with henna on hands and on feet.
Red as henna, as cinnamon, as coals after the fire is banked, the cardinal in the feeder, the roses tumbling on the arbor their weight bending the wood the red of the syrup I make from petals.
Orange as the perfumed fruit hanging their globes on the glossy tree, orange as pumpkins in the field, orange as butterflyweed and the monarchs who come to eat it, orange as my cat running lithe through the high grass.
Yellow as a goat’s wise and wicked eyes, yellow as a hill of daffodils, yellow as dandelions by the highway, yellow as butter and egg yolks, yellow as a school bus stopping you, yellow as a slicker in a downpour.
Here is my bouquet, here is a sing song of all the things you make me think of, here is oblique praise for the height and depth of you and the width too. Here is my box of new crayons at your feet.
Green as mint jelly, green as a frog on a lily pad twanging, the green of cos lettuce upright about to bolt into opulent towers, green as Grand Chartreuse in a clear glass, green as wine bottles.
Blue as cornflowers, delphiniums, bachelors’ buttons. Blue as Roquefort, blue as Saga. Blue as still water. Blue as the eyes of a Siamese cat. Blue as shadows on new snow, as a spring azure sipping from a puddle on the blacktop.
Cobalt as the midnight sky when day has gone without a trace and we lie in each other’s arms eyes shut and fingers open and all the colors of the world pass through our bodies like strings of fire.
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