We have a staff meeting every week that is a bit atypical. Instead of in a stinky conference room, we meet in our homes, alternating each week. Sometimes we cook together, sometimes we order out, and sometimes one person cooks everything and we get to enjoy. Last week, since Conor hasn’t been up for a cooking session for a while, he decided to take the lead with the rest of us working as sous chefs. He created the menu from family recipes.
Lula kebabs are traditionally made with lamb, but you could use turkey if you like. Make the chickpeas as spicy as you can stand. If you like, you can smash them up a bit and mix in more salt and spices. I could drink the Tzatziki Sauce, it’s so creamy and wonderful.
The pace of my life has slowed down dramatically over the past week. We’re back from a visit to the States for the holidays. Christmas was celebrated, New Years Eve was slept through, and a new team was launched from Georgia. Here in Ireland, it’s clearly winter. A short walk through the pastures behind our house results in frozen and rosy cheeks. When I press my fingers to my chin, I can’t feel my skin, a worthy price to pay to see the sunset over the hills of County Kilkenny. My city eyes are loving the wide open spaces of Ireland that allow my soul to expand and feel despite winter’s chill.
Last fall, before the weather turned, we put in a new bed of tulips, hyacinth, snowdrops, and other spring bulbs. Each day a new fragile green stem shoots through the dark soil, waiting until the right time to burst into bloom.
My husband just taught me this maneuver where you spread out a throw or blanket onto the couch with the entire surface as covered as possible. Then you lay down on the sofa and wrap the blanket completely around you with just your head exposed for movie watching. He calls it a couch taco. Sometimes that’s exactly what a cold winter night calls for!
I love picking up a chicken to roast. It’s such an easy meal, just glaze, roast, eat. But with only two people in the house, we usually have quite a bit of meat leftover. So, inspired by Yolène’s Leek and Carrot Quiche, I simmered up a batch of soup with leftover chicken from a roast.
The flavor comes from white wine and cream. Let the veggies simmer in the wine as long as you can, you’ll be glad for it at the end. If you like a thicker broth, pour the cream into a small bowl at the very end, whisk in a spoonful of the soup and a tablespoon of cornstarch or arrowroot powder. Pour it back into the soup, and voila, a thicker soup.
Hello! I'm a freelance writer and photographer living in Kilkenny, Ireland. Honeysuckle Life® is my creative outlet for my adventures in my home, kitchen, and travels. I'm available for hire, so if you would like to see a portfolio, please contact me!