Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.
In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes.
In winter I used a combination of fresh, roasted salmon and purchased … Continue reading.....
As I was looking through my handy food guide for the posts on Styles and Sauces recently, I wasted spent a bit of time looking at British foods.
The best thing (in my opinion) about British cuisine is the names….
Well, maybe the second best….… Continue reading.....
Life is different here.
Sometimes it differs in glaring ways: language, eating habits, food, and sometimes in subtle ways, such as check writing.
When we first moved to Ireland we did all the normal things of any move: notified the post office, changed … Continue reading.....
