I'm a Guest Speaker! Wow!!!!!!!!

Yes, Joe is typing this. I am getting used to having a personal secretary, but boy will I be glad when I can write again all by myself!!! Can you tell by the title of this post that I am excited? Madame Samm, whom as you know gave me the new blog look, asked me to be a guest speaker on her blog. I was just so honored by that! If you go to her lovely blog Sew We Quilt, you can see my interview.

Other than that, I am hoping that in two weeks, I will be able to write. It has been a long haul, but it could have been worse, so I won't complain. Joe and I had a lovely time over the weekend. We went to our favorite place Muck and Muffins, and we had coffee and a wee slice of Snickers cake. We hung out a bit at one of our local pubs, and I had two Baileys. Then, we headed to a book fair where for just two euro, I got a great cookbook called The Delights of Ireland which has gorgeous pics of Ireland and also recipes that are all Irish.

I thought I would give you one of the recipes. It is called Dublin Coddle.

Dublin Coddle This is a very popular dish, especially in Dublin, and has been so for many years. It is nourishing, tasty, economical and warming - what more could you ask for? Although it is best made with a good stock - water in which a ham has been boiled, or even a ham bone - a light stock cube will substitute. Ingredients: 1lb/ 500g best sausages 8oz/ 250g streaky bacon 1/2pt/ 300ml/ 1 cup stock or water 6 medium potatoes 2 medium onions salt and pepper (serves four) Directions: Cut the bacon into 1in/ 3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot Joe has had this many a time, as it is a traditional dish of Dublin, which is where he was born and grew up. It is easy to make and so yummy. Besides the cookbook, I also got a great mystery book called Genesis by Karen Slaughter. I am starting it, and it is very suspenseful. Isn't that great that I got the two books for only two euros? Anyways, hope you like my post on Madame Samm's blog and thanks again to her so much! It was so much fun to do!