Making the Straws

 It’s the time of year for making the straws – the distinctive costumes for Wren’s Day in Dingle (December 26th). We worked away the other night in the pub, and when we’d finished we started practising the tunes for marching. We all look forward to Wren’s Day, and it’s always a great time to be in Dingle.

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Another Ice Cream Cat?

 My brother lives in Ballymore, which is between Dingle and Ventry and quite isolated, and we used to share the house before he married. One day, a utterly malnourished and distressed ginger kitten turned up in the driveway, and we managed to keep him alive and nurse him to health.

I have him now, and he’s Gatsby, the ice cream cat. Ivan, the ice cream dog, adored him, and they used to share a bed much to the amazement of visitors (Ivan is a massive beast) until I moved into a separate house.

A couple years passed, and a second malnourished ginger kitten arrived. My aunt has that one. Now, there’s a third. Una, my little niece, wants to call him “Chi Chi.”

One really has to wonder what’s going on. Is Ballymore the place to dispose of ginger kittens?

In any case, Ivan is absolutely delighted to have a new feline companion. The poor kitten, although doing well, is seriously in danger of being licked to death. I think the poor thing needs some ice cream…

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Up the Walls

 If you’re coming down to Kerry this October holiday, here’s a hot tip: Play at Height, Dingle’s climbing wall, is getting rave reviews from locals and visitors alike.

It’s attracting climbers from Kerry and beyond who want to do a bit of training, as well as adrenaline junkies and families looking for ways to entertain the little ones, especially when the weather is grim.

Helmets, harnesses, and instruction are all included in the price of entry, and there’s even an outside playground as well as a play area for the really little ones.

In case you’re wondering, that’s Murphys Ice Cream alumnus Cian above, and he’ll take good care of you.

Here are the details:

Play at Height, Baile na Buaile, Daingean Uí Chúis, Co Chiarraí.   Tel: 066 9152822

And the winner is…

 It’s all done! I’ve finished with the Blas na hÉireann National Irish Food Awards for at least a year. The judges have done their work and picked the winners, the awards ceremony is over, and I’m quite happy with the way things went, especially since it was our first year. We received so much help from so many people, and thanks to everybody. I would like to especially thank all the Irish food producers who went to considerable trouble and expense to enter the awards and it was a real treat to see many of them and their food in Dingle over the weekend.

We had quite a range of medalists, from big companies to small companies all across Ireland. There might be a little bit of controversy among some quarters in that some larger companies won, but it was a blind tasting, and it was taste that decided things.  

The grand champion, the entry rated highest of all the products by an extremely distinguised panel of judges, was Dingle Penisula Cheese’s – “Semi-hard cow’s milk with seaweed” (photos of cheesemaker Maja above at the market and right with her award). I am absolutely delighted for her.

The full list of winners is here, and congratulations to every one of them. To win any kind of a medal with such a huge number of entries was a massive achievement. Next year, there will definitely be more categories!

I really hope that this whole process will bring more attention to the fact that food is something we’re good at here in Ireland, and that small (as well as large) food producers are a vital part of our economy and our way of life.

(And in case you’re wondering, we didn’t enter our ice cream since I was an organiser of the awards.)

Now, how do I unwind?

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Food Entries Pour Into Dingle

 Things are pretty crazy here with the amazing logistical challenge that is the Blas na hÉireann National Irish Food Awards.

We have 720 food entries that have to be categoriesed, labeled, divided up into samples and backup samples and then stored.

The whole thing would be so much harder without the amazing work of UCC’s Food Department, who have sent a team of professors, post-docs, and students. They are preparing the samples (photo right)and will oversee the judging. 

Tomorrow the 40 judges start to arrive, and there will be runs to the airport and lots of work making sure they are fed and find their lodgings.  And the food festival kicks off! It’s so exciting!

This experience has given me a real appreciation of Mr. Mulley and and what it must take to put on the blog and web awards.

Anyway, best of luck to all the entrants, and I hope to see many of your around this weekend!

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Is It Just a Matter of Time?

 Dingle has always been a town of independent shops and small retailers. Boutiques and butchers were the norm, with a large helping of pubs, and there was no sign of international chains. This year, however, three companies have moved in – Boyle’s Sports, Lidl, and now Subway.

At the same time, most of the butchers have shut their doors, pubs are struggling, one boutique has closed already this year, and another is following. With the terrible weather of the past summer having a huge impact on tourism combined with the economic downturn and tight credit, it seems all too likely that more of the small shops and restaurants will follow. 

I suppose it’s inevitable that Dingle will become just as homogenous as everywhere else in years to come. Some people are delighted to see the chains coming in (especially the discount ones) since they have been complaining about high prices, but it makes me sad. In the end there will be less character and ultimately less choice. 

Let’s just hope there’s still room for this independent ice cream maker!

Flood of Entries for Food Awards

As of yesterday, we’ve had 500 + entries for 1st Annual National Irish Food Awards (Blas na hÉireann) (to be held in Dingle during the Food and Wine Festival). And more are still pouring in (the deadline for having posted it was today). It’s a greater turnout than we ever expected, and it’s really amazing to look at some of the entries and realise yet again the breadth of what we have on offer in this country when it comes to food.

We also have lined up the most amazing judges for the event (we’re keeping that confidential, but let’s just say we’re not wanting for top talent in terms of journalists, chefs, and industry figures.)

I’m really looking forward to it now, although I’m still a bit sad I’m barred (by being an organiser) from entering our ice cream!

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