[Sca-cooks] Irish food

[Johnna Holloway]

In terms of critical stuff, I am at work on the next in the series of bibliographies which will feature Ireland, Scotland, and Wales but it's not done yet. 

As to what is being eaten, well Patrick and I split the sweet Irish soda bread with currants. It's baked by the one artisan baker, so
buying the loaf from him supports that bakery and his efforts. Also had a loaf of Zingerman's Brown Soda Bread which is advertised  as being made with "whole wheat flour, white wheat flour, oatmeal, soured milk, baking soda, and some sea salt. We’ve sourced the whole wheat flour and oatmeal from the Creedon family who make our incredible Irish stone ground oatmeal. It’s critical to the flavor and texture of the bread because Irish wheat is much, much softer than what we’re used to using over here." It reminds me of bread we ate in up in Galway when we were in Ireland. Very good when it is fresh. http://www.zingermans.com/Product.aspx?ProductID=B-ISB

Haven't made the corned beef yet. James was gone, so I'll do one in the next week or so. 

Johnnae

 
On Mar 15, 2013, at 3:37 AM, Sharon Palmer wrote:

> In honor of St. Pat's, anyone want to talk about period Irish food?
> Or modern food you plan to make for the day?
> 
> Ranvaig