Slainte!

Slainte! “Cheers” in Irish! Twelve weeks of hard work; cooking, cleaning, studying, learning, soaking it all up. Along the way I asked each of my teachers a question. I asked this particular question because with the mountains of notes and recipes I’d collected, I felt a personal touch from each of them would have more meaning. “What is the one thing you want me to take away from this course?” This is what each of them said:
Emma: Me
Pip: How to fillet a fish and be sure to have a pint at the Mutton Lane Pub in Cork
Rosie: Practice….and bake your own bread
Pam: Organization is key
Sue: Have fun with cooking
Marina: Find the joy in baking and if you keep your work area tidy you will be the most popular person in any kitchen
Gail: The importance of cooking with the best ingredients
Florrie: Time management
Emer: Use good ingredients and be efficient
When I took the photo of this board so many weeks ago I decided to wait to post it. Not that I thought I wouldn’t have a happy time learning to cook, but because I knew I would. And I knew I wanted this to be my last photo. I am blessed by God to have had this experience. I have the utmost respect for Darina Allen and the Ballymaole Cookery School she founded. I am thankful to all my teachers, fellow chefs, cottage mates and all the folks I met along the way. I am appreciative to Heather and Quincy and all my family and friends for their prayers and support. Finally, I am grateful to Doug for introducing me to Ballymaloe five years ago and for the digital camera for Christmas 2005. And Karen isn't in Cork anymore! I am in Edinburgh with my aunt and uncle. I will be heading back to the States before Easter. Then it is on to fulfilling the purpose....
"And we know that all things work together for good to them that love God, to them who are called according to His purpose" Romans 8:28

A Lesson in Strength

Sometimes we can learn things in unlikely places or from unsuspecting people. Such is the case with my cottage mate Mary. Without even trying she has given me a lesson in strength. What makes this so interesting is that she is the most gentle person you would ever meet...but don't mess with her! I witnessed on several occasions her fortress boundaries and I just stood in awe. The great thing is that once the battle was over, it appeared as if there wasn't ever a storm. Not a single leaf was shaken from the great oak. And all the while her sweetness remained in tact.

A Taste of Honey

Ireland is known for many things: Great writers, green grassy hills, rainbows, red hair, leprechauns, Irish Spring soap, U2, Guinness (in Dublin) and Murphy's (in Cork), Lucky Charms cereal, the Book of Kells.....the list goes on....but did you know that Ireland has some of the best tasting honey in the world?

A Lesson in Goodness

My cottage mate Clodagh is about as good as they come. She really cares and will go out of her way for anyone and everyone. She is a friend and peacemaker. She continually looks at every situation from each side, finding the good in all. I've realized after 12 weeks that there is more than recipes to be learned here. We have all learned from eachother... and from Clodagh I have gotten a lesson in goodness.

With the Woman Who Started it All

At the Farewell Dinner with Darina Allen

Ballymaloe Cookery School Chefs

Lughan, Patrick, Sophie and Gillian studying hard for the exams
Teacher Florrie and fellow student Damien
Getting ready to sit for our written exams

Here Little Piggies

Ballymaloe Cookery School Chefs

Week eleven partner Nancy
Week eight partner Mags
Week nine partner (and cottage mate) Mary
Week ten partner Mary Claire (left) and her cousin Lyndi (who is also taking the cookery course)

A Lesson in Helpfulness

Sharon not only runs the school office, but does this while assisting every single person with all sorts of various requests. And she always does so with graciousness. I don't know what I would have done without her and I'm not the only one who feels this way. She even tended to the little chicks while they were hatching in the incubator in her office. She definetly gets the award for the most helpful!

Our Mugs

Each of us in the Playroom has a personalized Stephen Pearce Pottery mug. It was my thank you to them for nursing me back to health (see "The Joy of Sickness" posting for explanation).

Eleven Weeks Down and One to Go

Eleven weeks down and one to go! This was a funny week. Because Monday was a holiday, the rest of the week seemed one day off. Maybe it was the void of the kids leaving or the reality that the course is ending and I will be leaving this beautiful place. Then again the stress and pressure of finals has everyone’s nerves a bit on edge. In any case, Wednesday morning was the first of several final exams. There are three more next week plus a practical exam where we have to cook a three course meal and a freshly baked bread in three hours. The final product, presented beautifully of course, will be tasted and scored by three judges. So needless to say the chefs around here are feeling the heat. The highlight of this week was having my cousin Beatty and her friend Judy down from Tuam, County Galway for a visit. They came for lunch at school and stayed for an afternoon demonstration given by Rory. He made over a dozen different Canapés. My cousin was so excited to be at Ballymaloe. She leaned over at one point and told me she had always wanted to come but never thought it would happen. I ‘m glad I was able to share the experience with her. I treated Beatty and Judy to dinner that evening and we reminisced about their trip to Los Angeles back in 1999. Wow where do the years go? This week we made pork en croute (a delicious marinated stuffed pork tenderloin wrapped in puff pastry…like a beef Wellington), various flavors of homemade ice cream, gruyere and thyme stuffed chicken, poached Raywing, a selection of different red and green curry beef, lamb and chicken dishes, loads of assorted smoked salmon appetizers and chocolate and praline cakes. I also baked my first loaf of granary bread. I was most proud of my first baklava. It was actually served for the Wednesday morning school coffee break. Today I came to one of my favorite spots in Midelton, the Internet café, so I could post some of the last blog photos. I also went to the Farmer’s Market and the butcher to get the ingredients I needed to practice cooking my final exam menu. It was a bit of a school reunion as I saw loads of other students there. It is a beautiful sunny day and I feel thankful to God to be alive!

Quincy Getting a Chance to Pour the Perfect Pint

On a Scale of One to Ten, Week Ten Was a 10!

With the kids in Ireland visiting me, this week earned a top score of ten. It was fun to show them around the school and introduce them to the people with whom I’ve been spending the last couple of months. On Sunday we visited the Stephen Pearce Pottery, which is down the road from the school. My friend Gillian was with us, and being a fellow blogger, has posted her pottery adventure (gr2br@blogspot.com). Then we ventured into Cork City. It was pouring rain but we managed to stay dry by ducking into pubs and restaurants along the way. Tuesday night was the big dance party the teachers hosted for the students at the Blackbird Pub. What a blast! Heather and Quincy danced more than I did. During the week the kids poked around local sightseeing during the day while I was in school. They visited the Jameson Whiskey Factory and played pitch and putt in the seaside village of Youghl. Quincy played 18 holes at the Fota Course. In the evenings we dined at some of the best restaurants around. Thursday night, however, I prepared a birthday dinner for Fred who turned 25. I served a typical Irish meal of pea soup and Shepherd’s Pie with salad. I also baked a birthday cake. All of my cottage mates celebrated with us. We finished a great evening playing board games. Friday we drove to Dublin and had a nice dinner and explored the Grafton Street area. Saturday Heather and Fred flew back to the States and Quincy and I went to the Guinness Factory. The city was crawling with St. Patty’s Day revelers. It is the one National Holiday that the entire world celebrates. Today we drove north for an excursion and I almost didn’t make it. We stopped for gas at a Shell station and I decided to use the bathroom. Unfortunately I got locked in. Terror set in and I began screaming HELP! Apparently Quincy thought I was still in the Shell Shop and wasn’t aware I was shell shocked. He had purchased some snacks and was in the car comfortably eating and reading a book. Luckily adrenaline kicked in and I was able to pry open the bottom of door just enough to stick my hand out. So I continued screaming and waving my right hand while pulling the bottom of the door with the left hand. A guardian angel arrived looking like a ten year old red headed boy. It was difficult to communicate through the small opening I had created in the door, but he knew I needed his help. He proceeded to kick in the door (I had taken my hand out at this point). It took a few tries, but he did it. By the time I was freed I was obviously shaken and when I walked back to the car Quincy was wondering what had happened. It took me a while but I rallied and we visited the historic Newgrange Site in County Meath. Tomorrow is a bank holiday so I don’t have school. After Quincy flies off to the States I’ll make my way down to Shanagarry for the last couple of weeks of this wonderful adventure. One thing is for sure, I’ll never forget this week!

Good Times at the Blackbird

Heather and Me
With Fred, Quincy and Yoko (FYI I had no acoholic beverages the entire night as I was the designated driver)
Quincy and Heather having a blast

The Teachers Host a School Party at the Blackbird Pub

Celebrating Fred's 25th Birthday at the Playroom Cottage

Happy St. Patrick's Day from St. Patrick's Cathedral in Dublin, Ireland

Prayer of St. Patrick
I take for my sureties: 
The power of God to guide me, 
The might of God to uphold me, 
The wisdom of God to teach me, 
The eye of God to watch over me, 
The ear of God to hear me,
The word of God to give me speech, 
The hand of God to protect me, 
The way of God to go before me, 
The shield of God to shelter me. ..
Christ be with me, 
Christ before me, 
Christ behind me, 
Christ within me,

Christ beneath me, 
Christ above me, 
Christ at my right, 
Christ at my left,
Christ in the heart of every man who thinks of me, 
Christ in the mouth of every man who speaks to me, 
Christ in every eye that sees me, 
Christ in every ear that hears me.

Daffodills and Cherry Tree Blossoms

Spring Has Sprung

Although the week started off with horrific weather and a major power outage, there was calm after the storm. My cottage mates and I felt like we were in the pioneer days when we were boiling water in the fireplace to make our tea. But the next few days were glorious and the sound of the first lawn mowing of the Spring was a welcome change. When I started school in January it was just getting light at 9 in the morning and was dark by 5. Now with daylight from 7:30 to 6 the whole school has bloomed with excitement. The chefs are eager to leave demo to play rugby, ping pong or go for a swim at the seashore. All the daffodils are out in a beautiful bold yellow color. And my lovely spring onion that I planted on the first day of school is proudly growing tall. Even the school rooster has been sharing his joy this week with a "cockadoodledoo" in the middle of the afternoons. The greatest excitement was the arrival of visitors. I haven’t had any guests for nine weeks and on Friday Gillian arrived for a short but sweet visit (she left on Monday) and then on Saturday Heather, Quincy and Fred came for a week. There should be some fun blog photos coming!

Gateau Pithivier

Several kitchen chefs help me celebrate my first Gateau Pithivier. This puff pastry dessert is worth every fattening calorie!

A Lesson in Sharing

My cottage mate Margaret Raftery takes the prize for being the most sharing person I've met here in Ireland. The first week I arrived she gave me an extra blanket for my bed. The second week she began sharing her blowdryer (mine had caught on fire and almost burned my hair...apparently, even though I got a plug adapter, the voltage wasn't compatible...oops). She shared her Ireland road map, which has really helped me get around. The most precious thing she has shared however, was her family. They spent the day with me on Sunday and took me to some wonderful sights. Because I miss my family so much this was just what I needed. Margaret's insight into what would be a comfort to me showed a deeper level of sharing. It is not always about the material things, but the giving of self that can really make a difference.

Who Cut the Cheese?

Students watch as Ann Keating "cuts the cheese" (see The Final Third posting for more info about visit to cheese farm).

With Keefsa, My Bus (and bathroom) Buddy

See "The Final Third" posting for explanation

Smoked Salmon Anyone?

God's Handiwork

The Ring of Kerry

The Final Third

It is the final third and I am beginning to feel the end is near. That is why I have been savoring every moment. Week eight has been the best yet. Actually, everyone laughs at me because I say everyday is the best day ever. Making homemade pasta again this week was fun particularly because we made lasagna and stuffed pastas such as ravioli. We also made gourmet hamburgers (which are even more delicious because of the homemade buns) and fries, poached salmon with hollandaise sauce, the best tasting ice creams in the world, and a variety of meringues. I was so excited with the way my Irish Coffee Meringue Roulade with whiskey cream turned out because I made decorative meringues in the shape of shamrocks and placed them on top with chocolate covered coffee beans. Probably the most rewarding thing of all was starting off Monday morning making scones for everyone in my kitchen. I got into the kitchen early to bake them even though it wasn’t on my list of assigned recipes. It put everyone in a good mood and it was a treat to see all these chefs enjoy a warm scone with fresh butter and jam. Although they have treats all the time, it meant the world to them and it was a nice way I could share my “love and serve” philosophy. Wednesday we had a school field trip to a couple of food artisans. We went to the farm of cheese maker Ann Keating and to the smokehouse of Frank Henderman who is a world famous smoked salmon guru. We had lunch at a great restaurant called the Tannery in Dungarven and finished off the day in Cork City visiting the English Market. My bus buddy Keefsa and I almost got stranded at the smoke house. We were assigned bus buddies so that no one was be left behind and the drivers would be sure all heads were accounted for, but this system had a major flaw: When both buddies were not on the bus! Keefsa and I both needed to use the bathroom at the end of the smoke house tour but the bathroom had a glass door. So we took turns standing in front of it to block the view. When we got outside, we saw our bus driving away. Luckily, there were two buses. So here we were in the pouring rain flagging down the other bus and then begging them to let us squeeze in. Note to self: Hold it! Later that night my cottage mates and I enjoyed a buffet dinner of all the goodies we purchased at the English Market, and then followed that by a viewing of the dvd “The Quiet Man.” Friday afternoon I drove to Kenmare in County Kerry. This quaint town was voted “Tidy Town” for its cleanliness. Saturday morning I drove around the Ring of Kerry. I’ve heard it compared to the 17 Mile Drive in Carmel, but that is like comparing apples and oranges. Besides, I don’t remember seeing sheep and goats walking across the roads in Carmel. I must say that I am in awe of God’s glorious creation and had to pull the car over several times to wipe away the tears. Photos don’t do it justice. Oh, and I was followed once again by my rainbow. Today my cottage mate Margaret and her husband Kevin and their boys Keiran and Stephan joined me and we took a drive around the Baera Penninsula. Kevin drove so I was better able to enjoy the view. We shared a memorable lunch and took pictures at the top of the Healy Pass Mountain where you can see a lake, river and the ocean. I’ve never seen so much green and blue in my life.

Kitchen Casualty

I had my first kitchen casualty this week while making choux (pronounced “shoe”) pastry for the first time. Choux pastry is a cooked dough used to make cream puffs, éclairs and profiteroles. It is one of the most difficult tasks for a chef. The ingredients are simple enough: Eggs, butter, flour, water and a pinch of salt. However, it is the preparation that kills you. I got a blister from all the stirring. People are walking around here with the typical battle scars, burns from hot pans and cuts from sharp knives, but I have a blister from a wooden spoon. Corrine Bailey Rae has a song called, “Choux Pastry Heart” that will have a new significance when I listen to it. Choux pastry is worked, battered and beaten. I must say the salambos (cream puffs with caramel sauce on top) were so scrumptious that is was worth it! Unfortunately they were gobbled up before I could take a picture. So I’m posting a photo of my chocolate mousse soufflé (also very yummy).

When In Rome

This week I experienced my first Rugby match. The Irish don’t watch their matches at home on the tele…they gather together to watch the match at the local pub. “When in Rome” as they say. The Goal and Post Pub in Shanagarry was packed with fans young and old to watch the historic meeting of Ireland and England in the six nation playoffs. The game was being played to a packed crowd of 82,000 at Croke Park in Dublin (which is the home of the Galiec games) because the new rugby stadium is still being built. Although Irish/English relations have improved in recent years there are still old wounds that were opened in the weeks leading up to this game. Apparently during a meeting of the teams in 1921, the British Army assassinated the coach of the Irish team and killed innocent fans. Some felt that the British national anthem should not be played at Saturday’s match as a sign of protest. But true to the reputation of being the most respectful fans in the European Union, Ireland welcomed the English with applause and showed restraint during the playing of “God Save the Queen.” The president of Ireland, Mary Mc Aleese, was at the match and per protocol greeted every member of both teams prior to kickoff. I sat with Sharon, from the cookery school office, and teacher Pam. The three of us were misty eyed before the game even started. We watched with awe as the Irish National Anthem was played and tears streamed down the faces of the massive rugby players such as Ronan O’Gara, Shane Hogan and Brian O’Driscoll. The sense of pride and reverence was astonishing. Besides the brute strength and skill of these men, the emotion helped to propel the Irish to a 43-13 victory. I loved the game and have learned a few interesting things: A “try” is actually a score and if a player is penalized he is sent to the “sin bin.” The only thing I never figured out was the purpose of the “scrum.” It looked like a group hug to me. There are several more matches to go before the championship is decided. From what I am told it looks like the Irish are favored. Go Ireland!! www.irishrugby.ie

Point of No Return

In keeping with the Family Stories theme, I took an excursion to Cobh to visit the place where my grandparents sailed from Ireland. Particularly after spending time with my cousins last week and sharing stories of my grandparents, this trip to Cobh was memorable. Cobh is a seaside town not far from the Ballymaloe Cookery School. It has a naturally deep harbor, which makes it ideal for large ships. Over three million Irish emigrated from this port. There is a Heritage Museum which marks the history of the Irish travelers as well the tragedies of the Titanic and the Lusitania. The Titanic sank just days after its last port stop in Cobh in April of 1912 and the Lusitania was destroyed by German submarines in May of 1915 just off the coast of Cobh. As I walked to the top of the town to visit St. Coleman’s Cathedral I thought of the many people who must have had their last mass there. I was overwhelmed with emotion and yet reflected on the power of the Psalm reading for this week. It must have been a source of strength for many just as it is for me: “God, my refuge, my stronghold, in Him do I trust.”

Wax On Wax Off

This past week was mid semester break for all the schools in Ireland. Because of that, many families came to visit. Gareth, who lives in nearby Blackrock, was visted by his wife and two of his four sons. This photo was taken as a memento of their visit. It is also a memento of the first and last day I wore a scarf instead of a cap. Everyone called me the Karate Kid all day!

It All Starts Here: The Rota Board

My cottage mates Clodagh and Mary demonstrate the anticipation and excitement of the Rota Board. It all starts on the board where we find out each week which kitchen we will be cooking and with which chef we are partnered. We also get our list of weekly duties and we check the board daily for our recipe assignments. In seven weeks I have had seven different partners (Bert, Sophie, Thomas, Victoria, Katie, Lughan, and Mark) and worked in three different kitchens (One, Two and Three). I’ve been trained by ten different teachers and three different master teachers. In addition to my cottage mates and cooking partners, I have met so many wonderful people here. Besides the fifty-five students, there are countless others such as gardeners, administrators, housekeepers and maintenance crews. The entire school functions with a group effort mentality and the family feel is infectious. This is a business model that I am fortunate to experience.

Ballymaloe Cookery School Chefs

Teachers Gail, Sue and Eamer
Teachers Rosie and Emma
Teacher Pam

Ballymaloe Cookery School Chefs

Week 6 partner Lughan and teacher Pip
Week 3 partner Thomas

Ballymaloe Cookery School Chefs

Teacher and school owner Darina Allen about to show us how to pluck and gut a Guinea Fowl
Teacher Rachel Allen showing us the "Thumbprint of St. Peter" on the Haddock and John Dory fish
Teacher Rory O'Connell and week 5 partner Katie (we never actually cooked together because I was sick that week)

Ballymaloe Cookery School Chefs

Week 7 partner Mark
Week 4 partner Victoria
Week 1 partner Bert and his sister Julie
Week 2 partner Sophie