Seafood was plentiful. In Portrush, some Tiger Prawns with Garlic Roast Vegetables. No picture as it was gone too quick.
In Dublin, on in the Temple Bar District, there was this great little discovery for a couple of dinners.
Salmon over Pan Roasted Veggies. (Have you noticed there appears to be a Guinness in each picture?)
And the best Fish and Chips I had during the whole trip, as fresh as you can find it.
We won't mention the breakfast buffet at the hotel in Donegal. But Irish cooking back in my ancestors day was a lot more simple. Potatoes were boiled, not mashed with roasted garlic. Soda bread? It was not the Americanized version with white flour and lots of sugar and currants. (though that is tasty). It was course flour, baking soda, salt and buttermilk (if you were well off) or sour milk (if times were tough). Plain simple food, for hard working people tilling the earth. Folks back then weren't intent on gourmet. In the Ireland of my ancestors time, they were considered successful if they just stayed alive.
So for tonight, in honor of those strong people who tilled that land, and to bring back some memories of a trip of a lifetime, some simple Irish Brown Bread.
Click on the photos to enlarge. Have napkin handy.