Sweet Geranium
Even though it seems like this morning was five days ago, somehow the days go by so fast. It is so hard to explain. I was up early, got to the school just before 7:30, and six of us headed down to the green house with Haulie to either pic veg and herbs or lettuce. I was pleased to be on lettuce duty, and am feeling much more confident with the different leaves. It blows my mind that they can have all of these different veg, herbs and leaves growing in the middle of winter. Salad tasty just a little bit more delicious at lunch since I had picked those leaves with Denise, Eva and Sophie – even if there was an excess of Mibuna, better that than mustard I suppose.
I moved across the school to Kitchen 2 today, I settled in quite quickly, although it is quite different than the other side. I didn’t have a lot of time to prep prior to the morning’s cooking, so although I had a bit of a lull in the morning, it wasn’t really enough time to do any extras. Two plates of Irish shellfish, apple and sweet geranium compote, and carrageen moss pudding with sweet geranium. Tomorrow I am making blackberry, apple and sweet geranium jam – notice a trend with the SG? I was finished in the kitchen quite early today, and managed to sneak in a walk down to the pigs with a cup of coffee in the sunshine, sadly the baby piglets who are “awwwww, so cute,” as Olivia said when I talked to her tonight, weren’t out of their house running around. Maybe tomorrow!
Today’s demo was all about The Irish Breakfast, which we all have to cook tomorrow. Rashers, sausage, mushrooms, tomatoes, black and white pudding (gag!), a fried egg… There were also lots of other tasty things, muselis, granola, smoothies, different egg dishes etc. Tomorrow’s lunch will be great.
I forgot to mention St. Brigid’s Day, which was yesterday, and also the first day of spring in Ireland – interesting. We made St. Bridgid’s Cross on Friday, they are made out of rushes and are put in a house to protect it from fire.
Right, must get to bed now.
“A breakfast buffet doesn’t have to be awful… most are.” – Darina
“You can be famous for just one thing…” – Darina, she tells us this most days
“No kitchen should be without it…” Darina on SG
 Carrageen Moss with Apple and Sweet Geranium Compote
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 In the process of making my St. Brigid's Cross
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 Learning from the best...
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 My St. Brigid's Cross
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 Sorting lettuce leaves back at the school.
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 Leaves in the green house this morning!
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 Different jams at today's demo.
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 Irish Seafood Plates
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