Lula Kebabs

Lula Kabob Recipe
Photography by Rebekah Burder.

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.

Shepard SaladTaziki Sauce Recipe
Roasted Spicy Chickpeas
Shepherd Salad

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.

Starter: Shepherd Salad
Entree: Lula Kebab with Tzatziki Sauce
Side: Spicy Roasted Chickpeas and Pita Bread



Sunset County Kilkenny

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.

Spring Bulbs

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.


Merry Christmas!

Vintage Modern Christmas
Merry Christmas from our house to yours!

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!

Here are a few of my favorite throws from West Elm that will help you create the perfect couch taco. The best part? All throws are 40% off until December 20th!

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Chicken & Carrots

Chicken and Leek Soup_1

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.

Chicken and Leek Soup_2

Chicken Soup with Carrots and Leeks

Serves 4
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Soup
Misc Freezable
A simple chicken soup made with leftover shredded chicken, carrots and leeks.


  • 1 knob butter
  • 1 Large leek (halved and thinly sliced)
  • 2 Large carrots (halved and thinly sliced)
  • 1 tablespoon fresh parsley (chopped)
  • 1/2 cup white wine
  • 2 cups cooked chicken (shredded)
  • 4 cups chicken broth
  • 1/2 cup heavy cream or milk
  • salt
  • pepper


1. In a large pan, melt the butter over medium-high heat. Add the leeks, carrots and parsley, and saute for a few minutes.
2. Add the white wine, bring to a simmer, and let cook for ten minutes.
3. Add the shredded chicken and broth, bring to a simmer, and let cook uncovered until carrots are tender, about 20 minutes.
4. Reduce heat to low, and add the cream or milk, stirring until combined. Season to taste with salt and pepper.
5. (Optional) Garnish with chopped parsley before serving.