Tammy Curry Freelance writer
Inside the Mind of a Freelance Writer
Saving money on laundry
Saving money on laundry, another small place that can eat a lot of cash.
For those who are not insane or do not have the time to wash clothes the old fashioned way (yes, I do mean washboard and hand scrubbing):
- Avoid the hype about brightening your clothes. The chemicals used to do so leave a coating on the fabrics that absorbs the light to give the appearance of being brighter. Expensive additives that will damage your clothes.
- Use cold water for ...
Gas Saving Ideas
Warm weather slowly creeps back into our lives bringing with it the temptation to get out and go some where. Then you arrive at the gas station.
... << MORE >>
... << MORE >>
The History of Irish Cuisine
When we think of Irish Cuisine today we think of Saint Patrick’s Day, green beer and corned beef and cabbage. Green beer is a very modern thing and not actually part of Ireland’s traditions at all. Corned beef and cabbage was a rich man’s delight. However, your average person did not eat it, not even on Saint Patrick’s Day. The rich humor and colorful stories that have been told and re-told for hundreds of generations are a prime example of the island’s people themselves. There is a strong movement to regain many of the old traditions and ways of life. The Gaels are a simple people, tied strongly to the land and their beliefs. Many of the traditions being brought back to life around the world pre-date Christianity. Much of the Gaelic culture is found in their stories, ballads and poems.
Little is recorded in the history books about the early Celtic civilizations. It is believed that they were predominately hunters and gatherers. It was approximately 5000 years ago that the Irish began to cultivate and domesticate animals. There were great social changes occurring at this time as well. They began to clear forests and collect edible plants. Rural controlled grazing of animals also brought about dramatic changes and stabilized family units. The increase in food production removed many of the constraints of population growth, such as disease and starvation.
Potatoes were not always a mainstay of the Irish diet. Meat, cheese, milk, grains and some vegetables were the main focus of the Irish. Coastal areas used a wide variety of shellfish as their main course. They added seaweed and herbs and vegetables to make a soup or stew that simmered for hours, many times it was served with bread. The inland communities cooked much the same way however, they used meat and game. There 8 types of grains known and the use varied from place to place. Oatmeal and porridge were commonly eaten.
The Gaels are known for their hospitality. It was dishonor and disgrace if you did not feed a stranger at your door. It was normal to feed someone first and then ask their business. And if there was something at all to celebrate a feast was held. The days of the great feasts where every one served according to their station in life was a way of life. However, as the Normans invaded and major socio-political changes took places this changed forever. The natives of the little island went from being land owners to tenants. There diets began to change as well.
The discovery of the New World brought about the introduction of the potato. The potato quickly became a staple food of the Irish. This brought about another change in their diet and a rise in population. It was quick and easy to grow and as cereal prices began to rise the potato stood ready to take its place.
During the 18th century, as the potato replaced cereal and sugar replaced honey and tea replaced ale, the new Irish cuisine began. This is the food that we are familiar with today. Because the farmers became so dependent on the potato as a cash crop and a main source of food when the potato famines began to strike it was devastating to them. Not only were they no longer growing a wide variety of vegetables or raising as much meat, they were suffering from a loss of their main food source.
There isn’t another country in the world that has been so changed by the introduction of one food. However, Irish Cuisine remains unchanged now since the introduction of the potato. These recipes date from the 1800’s. Hopefully one day more of the recipes that were used prior to the potato will be available.
The following recipes were submitted by James Byrne, a rather jolly fellow that I have unfortunately lost touch with. They have been left in tact as he submitted them; recipes, humor, and all that is Irish. James is a resident of Ireland.
I added 4 simple trad. recipes that haunted my family home throughout my internment there in.
The ingredients are simple and easily accessible here I would imagine more so in North America I hope ye find them useful and if not that they at least give you a giggle.
Coddle:
These are all evolved from hotpot cooking from the 1800's. When food was scarce anything you scavenged would be thrown into the pot that was always kept cooking over the hearth.
Ingredients:
Instructions:
Serves 4 family members or whoever comes over to eat until its gone.
Irish Stew: Another hotpot dish. This was invented to make use of the tough mutton of an old ewe.
Ingredients:
Instructions
Once again it serves 4 family members or whoever comes over to eat until its gone.
Crubeens: This is one of my mother’s old timey favorites. Crubeens are traditionally eaten with the fingers when you've come back from the pub after a feed of pints, (you'll know why when you read the recipe)
Ingredients:
Instructions
Best served hot but beware! the fat from these usually ends up dripping from your chin onto your shoes.
Serves 4 or who ever's brave enough (or drunk enough) to eat them with you
Irish Soda bread:
This was my fathers favorite and second only to Guinness in the manly strength giving department.
Ingredients:
Instructions
The memory of my mother making this and the smell of fresh bread still feeds
my soul today.
Crubeens horrified me as a child but I grew to love the mess I made eating them. Ye might try them out on your own to see what reaction you get.
Little is recorded in the history books about the early Celtic civilizations. It is believed that they were predominately hunters and gatherers. It was approximately 5000 years ago that the Irish began to cultivate and domesticate animals. There were great social changes occurring at this time as well. They began to clear forests and collect edible plants. Rural controlled grazing of animals also brought about dramatic changes and stabilized family units. The increase in food production removed many of the constraints of population growth, such as disease and starvation.
Potatoes were not always a mainstay of the Irish diet. Meat, cheese, milk, grains and some vegetables were the main focus of the Irish. Coastal areas used a wide variety of shellfish as their main course. They added seaweed and herbs and vegetables to make a soup or stew that simmered for hours, many times it was served with bread. The inland communities cooked much the same way however, they used meat and game. There 8 types of grains known and the use varied from place to place. Oatmeal and porridge were commonly eaten.
The Gaels are known for their hospitality. It was dishonor and disgrace if you did not feed a stranger at your door. It was normal to feed someone first and then ask their business. And if there was something at all to celebrate a feast was held. The days of the great feasts where every one served according to their station in life was a way of life. However, as the Normans invaded and major socio-political changes took places this changed forever. The natives of the little island went from being land owners to tenants. There diets began to change as well.
The discovery of the New World brought about the introduction of the potato. The potato quickly became a staple food of the Irish. This brought about another change in their diet and a rise in population. It was quick and easy to grow and as cereal prices began to rise the potato stood ready to take its place.
During the 18th century, as the potato replaced cereal and sugar replaced honey and tea replaced ale, the new Irish cuisine began. This is the food that we are familiar with today. Because the farmers became so dependent on the potato as a cash crop and a main source of food when the potato famines began to strike it was devastating to them. Not only were they no longer growing a wide variety of vegetables or raising as much meat, they were suffering from a loss of their main food source.
There isn’t another country in the world that has been so changed by the introduction of one food. However, Irish Cuisine remains unchanged now since the introduction of the potato. These recipes date from the 1800’s. Hopefully one day more of the recipes that were used prior to the potato will be available.
The following recipes were submitted by James Byrne, a rather jolly fellow that I have unfortunately lost touch with. They have been left in tact as he submitted them; recipes, humor, and all that is Irish. James is a resident of Ireland.
I added 4 simple trad. recipes that haunted my family home throughout my internment there in.
The ingredients are simple and easily accessible here I would imagine more so in North America I hope ye find them useful and if not that they at least give you a giggle.
Coddle:
These are all evolved from hotpot cooking from the 1800's. When food was scarce anything you scavenged would be thrown into the pot that was always kept cooking over the hearth.
Ingredients:
- 1½ pints chicken stock
- 1 lbs bacon slices (we call them Rashers here)
- 1 lbs breakfast sausages (we just call them sausages because we don`t get any other kind here)
- 3 lb potatoes — peeled but unsliced
- 2 large onions — peeled and sliced
- 2 carrots — peeled and sliced
- Pinch of Rosemary, thyme and parsley
- and 1 LARGE pot.
Instructions:
- Boil potatoes for 20 mins,
- Add chicken stock
- Peel and chop the carrots and onions
- Separate the sausage links
- Add them all to the LARGE pot along with the rashers.
- Add the herbs and cook for an 1 hour over moderate heat; do not boil.
Serves 4 family members or whoever comes over to eat until its gone.
Irish Stew: Another hotpot dish. This was invented to make use of the tough mutton of an old ewe.
Ingredients:
- 1 ½ of mutton
- 2 pints lamb stock
- 3 lb potatoes — peeled but unsliced
- 2 large onions — peeled and sliced
- 2 carrots — peeled and sliced
- 2 tablespoons pearl barley
- Pinch of Rosemary, thyme and parsley, black pepper and salt
- and 1 LARGE pot!
Instructions
- Wash the meat and trim off excess fat,
- cut it into medium sized chunks then braise in the LARGE pot
- Add the stock, Onions, potatoes and carrots to the pot making sure everything
- is immersed in stock and simmer for 30 minutes;
- Add the barley, herbs and salt
- continue to simmer for another hour or until the potatoes are cooked.
Once again it serves 4 family members or whoever comes over to eat until its gone.
Crubeens: This is one of my mother’s old timey favorites. Crubeens are traditionally eaten with the fingers when you've come back from the pub after a feed of pints, (you'll know why when you read the recipe)
Ingredients:
- 12 pig's trotters (from the hind legs)
- 2 large onions — peeled and sliced
- 2 carrots — peeled and sliced
- Pinch of Rosemary, thyme and parsley,
- 1 tsp of black pepper
- 1 LARGE pot...
Instructions
- Put the pig's feet, onions, carrots, herbs and black pepper in a LARGE pot and cover with water.
- Slowly bring to the boil and simmer for at least 3 hours.
Best served hot but beware! the fat from these usually ends up dripping from your chin onto your shoes.
Serves 4 or who ever's brave enough (or drunk enough) to eat them with you
Irish Soda bread:
This was my fathers favorite and second only to Guinness in the manly strength giving department.
Ingredients:
- 1lb coarse wholemeal flour
- 6 oz plain white flour
- 1/2 teaspoon bread soda
- 3/4 pt buttermilk
- 1/2 teaspoon salt
- 1 egg
- Small drop of fresh milk
- 1 rounded teaspoon Bextartar (raising agent)
- 25g/loz. sugar.
- 1 LARGE pot...
Instructions
- Heat the pot and grease with a little lard.
- Mix all the dry ingredients in a basin and make a well in the centre.
- Pour in nearly all the milk and egg;
- Gather in the flour and mix to a loose dough, adding more milk if necessary
- With floured hands, knead lightly on a floured board or table and flatten out.
- Cut a cross on the top.
- Place dough in pot and cover with a heated lid.
- Place the hot coals on top to give all round heat.
- Bake for about 45 minutes, until the bread is browned and sounds hollow when tapped on the base.
- Cool on a wire rack, wrapped in a clean tea/dish towel to keep the crust soft.
The memory of my mother making this and the smell of fresh bread still feeds
my soul today.
Crubeens horrified me as a child but I grew to love the mess I made eating them. Ye might try them out on your own to see what reaction you get.
Baking Breads
One of my favorite scents from childhood is the smell of fresh baked bread. My mom and my paternal grandmother were always baking fresh bread. A daily chore actually to feed the ever growing brood. We lived close enough to grandmom and granddad to visit almost every day and help with the truck garden, the animals and of course the cooking. Daddy's family is a pretty big gregarious Irish clan. Food is one of the things always available.
Some of the bread baking tips that I have picked up over the years serve me well these days.
In honor of St. Patrick's Day Iris Soda Bread
Prep time: 10 minutes
Cook time: 1 hour
Ingredients:
* 4 cups all-purpose flour (you can use 2 cups of whole wheat and 2 cups of all-purpose flour)
* 1 cup white sugar (replace with honey if you do not wish to use sugar)
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 eggs
* 1 pint sour cream (plain yogurt works as a substitute)
* 1 cup raisins
Directions:
1. Preheat oven to 325 degrees F and grease two 8x4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined.
3. Distribute batter evenly between the two pans.
4. Bake loaves at 325 degrees F for 1 hour.
I make white bread almost daily and have used the same recipe for ten years now.
Prep time: 20 minutes
Cook time: 30 minutes
Easy White Bread
Ingredients:
*6 cups of all-purpose flour (you can use bread flour or mix half whole wheat and half white flour)
*2 cups of warm water (110 degrees)
*2/3 cup of sugar or honey (I cut this in half and have no problems)
*1 1/2 teaspoons of salt
*1 1/2 tablespoons of dry active yeast
*1/4 cup of oleo (oil of your choice, for a buttery flavor I use butter and cut the salt down to 3/4 teaspoon)
Directions:
Bread Machine Helper Method:
1. Add ingredients to your machine according to manufacturer instructions; mine requires liquids go in first.
2. Set the machine to the dough setting.
3. Punch the dough down and dump on to a floured surface.
4. Knead the bread for ten minutes.
5. Set up in loaf pans for second rise; takes about 30 minutes.
6. Bake at 325 degrees F for 30 minutes.
7. Set out to cool; while still warm to the touch coat with butter.
To go straight old fashioned method:
1. Mix sugar and water together, add yeast and stir gently. Set aside for 10 minutes
2. Mix dry ingredients and then add oil and yeast mixture.
3. Mix until the dough forms a sticky ball.
4. Dump dough out on a floured surface and knead for 10 minutes.
5. Lightly butter a stone or metal bowl. Roll the dough around in the butter to coat and set aside to rise; approximately 30 minutes.
Follow steps 3 through 7 above.
You can add cinnamon and raisins to this dough while mixing for a lovely cinnamon raisin bread. I use 1 cup of raisins and a 1/2 teaspoon of cinnamon.
If you prefer a cinnamon or cinnamon swirl bread you roll out the dough after the second kneading session. The dough should be 3/4 to 1 inch thick. Cream together 1/2 half stick of soften butter with cinnamon and sugar mixture (1/4 cup sugar, 1 tablespoon cinnamon). Smooth over the dough and sprinkle with raisins. Roll the dough to form your loaf and place in loaf pans for second rise.
You can add garlic and Italian seasonings to make a nice lightly seasoned bread. I have also added lavender to make a lavender bread that is to die for.
Enjoy your breads!!
Some of the bread baking tips that I have picked up over the years serve me well these days.
- On a cool day get your kitchen nice and warm. Yeast loves warmth.
- Proof your yeast. Put it in warm water and allow it to become frothy before adding to the flour.
- Make sure there is enough humidity in the kitchen by placing a large stock pot full of water on the stove bring it to a boil and then let it simmer. This helps heat up the kitchen as well.
- If you have AC on during the summer set a large deep baking dish in your oven and set your oven to 180 degrees F. Once the oven reaches this setting turn it off. You have just created the perfect environment for your bread to rise.
- To keep the crust soft always butter it.
- You can substitute equal amounts of honey for sugar and the yeast will still rise perfectly and gives a sweet taste to the bread.
- You can use a bread machine in place of a Kitchen Aid to get your bread through the first rise. Just use your dough setting.
In honor of St. Patrick's Day Iris Soda Bread
Prep time: 10 minutes
Cook time: 1 hour
Ingredients:
* 4 cups all-purpose flour (you can use 2 cups of whole wheat and 2 cups of all-purpose flour)
* 1 cup white sugar (replace with honey if you do not wish to use sugar)
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3 eggs
* 1 pint sour cream (plain yogurt works as a substitute)
* 1 cup raisins
Directions:
1. Preheat oven to 325 degrees F and grease two 8x4 inch loaf pans.
2. Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined.
3. Distribute batter evenly between the two pans.
4. Bake loaves at 325 degrees F for 1 hour.
I make white bread almost daily and have used the same recipe for ten years now.
Prep time: 20 minutes
Cook time: 30 minutes
Easy White Bread
Ingredients:
*6 cups of all-purpose flour (you can use bread flour or mix half whole wheat and half white flour)
*2 cups of warm water (110 degrees)
*2/3 cup of sugar or honey (I cut this in half and have no problems)
*1 1/2 teaspoons of salt
*1 1/2 tablespoons of dry active yeast
*1/4 cup of oleo (oil of your choice, for a buttery flavor I use butter and cut the salt down to 3/4 teaspoon)
Directions:
Bread Machine Helper Method:
1. Add ingredients to your machine according to manufacturer instructions; mine requires liquids go in first.
2. Set the machine to the dough setting.
3. Punch the dough down and dump on to a floured surface.
4. Knead the bread for ten minutes.
5. Set up in loaf pans for second rise; takes about 30 minutes.
6. Bake at 325 degrees F for 30 minutes.
7. Set out to cool; while still warm to the touch coat with butter.
To go straight old fashioned method:
1. Mix sugar and water together, add yeast and stir gently. Set aside for 10 minutes
2. Mix dry ingredients and then add oil and yeast mixture.
3. Mix until the dough forms a sticky ball.
4. Dump dough out on a floured surface and knead for 10 minutes.
5. Lightly butter a stone or metal bowl. Roll the dough around in the butter to coat and set aside to rise; approximately 30 minutes.
Follow steps 3 through 7 above.
You can add cinnamon and raisins to this dough while mixing for a lovely cinnamon raisin bread. I use 1 cup of raisins and a 1/2 teaspoon of cinnamon.
If you prefer a cinnamon or cinnamon swirl bread you roll out the dough after the second kneading session. The dough should be 3/4 to 1 inch thick. Cream together 1/2 half stick of soften butter with cinnamon and sugar mixture (1/4 cup sugar, 1 tablespoon cinnamon). Smooth over the dough and sprinkle with raisins. Roll the dough to form your loaf and place in loaf pans for second rise.
You can add garlic and Italian seasonings to make a nice lightly seasoned bread. I have also added lavender to make a lavender bread that is to die for.
Enjoy your breads!!
So much to do, so little time
I know I haven't kept up with my blogging calendar the last week or so. We have been in the process of purchasing a new home. It is tiny and not on the amount of land we originally desired, however it will be ours and is a wonderful project. It has been a rental for the last fifteen years and has seen quite a bit of use and abuse. We are officially in the home and in the process of making it completely ours.
Now we loved our little beach apartment but to have a place to call our own, I don't think there are words at the moment to describe the way we feel. Well, maybe a few exhilarated, scared, over joyed and overwhelmed. This is going to be a huge long lasting project. We will be renovating the house and the land.
I will be taking pictures and keeping a video journal as we progress. This is going to be an on going project. To begin with we need to patch the flashing on the roof, replace vent caps, repair the ceiling, replace the flooring and painting. First thing is first, we are unpacking and putting everything in place. The most amazing feeling is unpacking knowing that the only time things will be moved is because I am tired of where something is located in the house, not because we have to move yet again.
There is an ever growing list of things to do and many trips to Lowe's Home Improvement, yard sales, thrift stores, Habitat Home Re-sale shop and any where we can find a bargain. Our goal is that by this time next year we will have our things out of storage in North Carolina. We are finally really and truly home.
Our neighbors are awesome in this quiet little community in Horry County, South Carolina. The kids have settled in beautifully and made new friends. I do need to bake some bread for our neighbor Eddie and his wife. He came over and offered the use of his pick up to get rid of a mound of trash left behind by previous tenants. It has been a long time since we have had neighbors that not only offer help but actually go through with the offer.
It is time to get the house moving have some errands to run in town later on. Light and Love! My scheduled calendar blogs will start up again tomorrow. I have an actual office to work in, it is so lovely!!
Now we loved our little beach apartment but to have a place to call our own, I don't think there are words at the moment to describe the way we feel. Well, maybe a few exhilarated, scared, over joyed and overwhelmed. This is going to be a huge long lasting project. We will be renovating the house and the land.
I will be taking pictures and keeping a video journal as we progress. This is going to be an on going project. To begin with we need to patch the flashing on the roof, replace vent caps, repair the ceiling, replace the flooring and painting. First thing is first, we are unpacking and putting everything in place. The most amazing feeling is unpacking knowing that the only time things will be moved is because I am tired of where something is located in the house, not because we have to move yet again.
There is an ever growing list of things to do and many trips to Lowe's Home Improvement, yard sales, thrift stores, Habitat Home Re-sale shop and any where we can find a bargain. Our goal is that by this time next year we will have our things out of storage in North Carolina. We are finally really and truly home.
Our neighbors are awesome in this quiet little community in Horry County, South Carolina. The kids have settled in beautifully and made new friends. I do need to bake some bread for our neighbor Eddie and his wife. He came over and offered the use of his pick up to get rid of a mound of trash left behind by previous tenants. It has been a long time since we have had neighbors that not only offer help but actually go through with the offer.
It is time to get the house moving have some errands to run in town later on. Light and Love! My scheduled calendar blogs will start up again tomorrow. I have an actual office to work in, it is so lovely!!
Wednesday and Thursday Posts
We got wrapped in taking a day off to enjoy ourselves yesterday. Took the kids to the library for homeschool story time, lazed about and played Diablo II Lord of Destruction. After having stayed up
half the night talking, with crazy schedules we do that from time to time. We decided to sleep in this morning. Wednesdays and Thursdays are my husband's weekend. At least at the moment, his schedule
is always subject to change.
Wednesdays' Frugal Tip of the Day:
Buying flour in ... << MORE >>
Wednesdays' Frugal Tip of the Day:
Buying flour in ... << MORE >>
Various and Sundry thoughts
So many topics to cover by request. I think I am going to set up to do a specific top for each day of the week. Mondays gardening issues, Tuesdays Recipes, Wednesdays Frugal Tip of the Day, Thursdays Writing update, Fridays Homeschooling, Saturdays Happy News Briefs, Sundays General Life Ramblings. This looks like an excellent plan of action. I really want to go back to blogging in the mornings when I am more coherent. I will have to mark all this on my calendar so that I ...
<< MORE >>Today's To Do List Accomplishments
Well so far the daily agenda list has been hit and miss. Though I cannot complain too much I had just as much fun working with my husband on setting up an Ustream account and getting live music broadcasts out and about. We are going
to have some weekly shows via video and live stream. We just haven't decided on formats yet.
School wise the kids vetoed science today, well officially, they have helped with cooking. However, we have ... << MORE >>
School wise the kids vetoed science today, well officially, they have helped with cooking. However, we have ... << MORE >>
Daily Agenda for Sunday, February 28, 2010
It is really frustrating when outside forces impinge on my plans for the day. Getting the car fixed, major headache, etc. Hopefully tomorrow will be a better day. I have several mini-projects that I
want to accomplish.
- Finish new logo and update gift store website
- Layout contest rules for gift store
- Flesh out another chapter in first gardening eBook
- Write some pages in fictional novel
- Science project with the kids
- Article on greenhouse usage
- Fix links in writing services website.
- ...
To Celebrat Dr. Seuss' Up Coming Birthday
Dr. Seuss will be 106 years old next week. To celebrate we are having roasted who-beast. Plopped into the slow cooker a few hours ago with fresh garlic and onions, celery, crushed tomatoes, various
herbs to season and a splash of Jim Beam. It will be accompanied by whipped garlic potatoes, peas and biscuits.
Next Tuesday, March 2, 2010 we will be at Coastal Carolina University celebrating his birthday with lots of fun activities.
Details:
Kearns' Hall (2nd floor)
Spadoni College of Education
... << MORE >>
Next Tuesday, March 2, 2010 we will be at Coastal Carolina University celebrating his birthday with lots of fun activities.
Details:
Kearns' Hall (2nd floor)
Spadoni College of Education
... << MORE >>
