Final Blog Post

For my final blog posting, I will be reviewing all of the great things we did on our trip day by day. To wrap up, I will focus on places we went to involving the potato famine and give my favorite/not so favorite list. :)

We began our trip by flying out of Newark, New Jersey to Dublin. After landing in Dublin, we received a brief bus tour of the city on our way to the hotel. After checking in, the group went to the Hop on Hop off bus. However, I went to University College of Dublin (UCD) to meet with Professor Frank Monahan about opportunities in the UCD department of Food Science in the graduate program. I learned about the application process, the areas of research, facilities, and got to know one of the graduate students (Thelma). After my visit to UCD, I took the bus into Dublin's city center to explore the city using the Hop on Hop off bus. I went to many different places including St. Stevens Green, Trinity College, Jameson, Temple Bar, Christ Church, and Dublin Castle. My favorite part of the Hop on Hop off bus was Trinity College. I loved seeing the Book of Kells and seeing the old library with the towering shelves are valuable books. To wrap up the day, the group enjoyed dinner at the Brazen Head Pub. This was a unique experience because we enjoyed traditional food and story telling. My favorite story was about the fairies and how they came to be. As a avid reader of fiction stories, I love learning about fantasy lands and their inhabitants. 

 

Our second day in Ireland had us traveling to the Hill of Tara first thing in the morning. Though it was very windy, it was interesting to see the seat of the High Kings. Next, we traveled to Knowth and had a great, learning about the neolithic people who lived there. I was impressed that neolithic people we able to reenforce the great mound (which is older than the pyramids) with perfectly strait slabs. These slabs looked a lot like cement, but that couldn't be possible right? Shortly thereafter, the tour guide mentioned that the hill was reenforced with cement slabs in the 1960s, answering my inquiry. I felt kinda silly for thinking the neolithic people did that. To top the tour off, I waked my head on one of the rocks protruding from the ceiling of the small tunnel we entered, resulting in a bump on my head for 2 days. However, I did enjoy this trip very much. Having the opportunity to stand in something so old is an unbelievable experience. Next we went back to Dublin to visit the Guinness Storehouse. After a self guided tour, Anna, Sarah, and I became certified in pouring the perfect pint of Guinness. After pouring my perfect pint, I tried Guinness for the first time. As depicted by the picture, I found the taste less than desirable.We concluded our stay in Dublin by exploring the city, having dinner, and then checking the 'crack' at some pubs. 

 

 

We left Dublin the next day for Ennis, my favorite town during the entire trip. We visited the National Botanic Gardens, which was one of my favorite stops (particularly the tropical house). The glasshouses dating back to 1795 were breathtaking as were the surrounding gardens, even in the rain. Next we visited Locke's Distillery, depicting the techniques of whiskey production used in the 18th century. I think the most interesting part of the visit was when the guide said that the men used to take baths in the warm water that was to be used in the whiskey production providing the whiskey with a "unique flavor". That night for dinner we enjoyed a great feast of Bunratty Castle. Here Jon and Theresa were crowned King and Queen. We enjoyed music, singing, and eating with our hands. Not to mention lots of mead and wine. Overall, the night was tons of fun, including the bus ride back where lots of singing broke out. 

 

The next day we went to the coast and saw the Cliffs of Moher. Luckily, we had great weather that day (and for the rest of the trip). The views were stunning and indescribable. Personally, I was glad they built a wall to keep people from the edge of the cliffs; being afraid of heights (and 700 feet is a long way down) the wall was a sturdy and welcomed addition. Not to mention the crazy winds that could easily blow you over the edge. Murt had mentioned that he used to sit on the edge of the cliffs before they built the wall but warned us against it because of the danger and the winds. Following the Cliffs of Moher, we went to the Burren and saw the unique hills covered in limestone. The little museum we visited and had lunch explained how special plants can grow in the Burren. We then traveled back to Bunratty Castle to explore the castle and the surrounding village. It was really interesting to see how the houses were constructed differently depending on the social status of the family. After dinner in Ennis we went to different pubs looking for a good crowd. After walking around the entire town, we finally found a nice pub where I had the best mojito of my life, on special for 5 euros!

Our travels to us to Killarney the next day. Again, we had beautiful weather and were able to get great photos. The Dingle peninsula was gorgeous and we were able to see the sleeping giant. Mort explained about Island life and how the people received electric, food, and medical care. Along the way we saw beehive huts and small fishing villages. At this point in the trip, my lack of sleep was getting to me. So I skipped the pubs and turned in early to rest up.

The next day we visited Muckross House. This beautiful 19th century mansion had the most stunning rooms and surrounding gardens. The lake was breathtaking, literally. It was so winding it was hard to breath, let alone stand strait or walk. Luckily, the trees and bushes in the gardens provided some cover from the wind. I especially enjoyed the rock garden, with its many trails to explore. After visiting the mansion, we were able to tour the Rock of Cashel. The great ruins were stunning as was the extreme wind. I found the history really interesting and the fact that if you have family members buried there, you can also be buried there. However, you must prove that you have close relatives buried there in order to gain admittance. To celebrate the last true night in Ireland (because we would have to get up so early on Tuesday, Monday night was not a party night) the entire group went to dinner at a pub Murt recommended. Later in the night we returned to the pub where the owner provided us all with free shots. The live band was great, though I have to admit that the Irish dancing style is certainly interesting (or the guys that were dancing just couldn't dance). To top it all off, Sydney tried to do the pub competition of drinking two pints of beer in under a minute. She put up a good fight, but was unable to finish it in under a minute. Though she claims it was the best 10 euros she ever spent. It was a great night overall and the whole group had a great time.

 

 

 

On our last full day in Ireland we visited the Irish National Stud and learned about horse breeding techniques and the tradition of horse breeding in Ireland. Also at the National Stud were displays of Japanese Gardens. My favorite garden of the entire trip, I loved walking around the many paths and finding where each one lead. The sun was shinning bright creating a magical affect in the garden. Our next stop was to Powerscourt Gardens. I really enjoyed this garden a lot. I liked how it had many different areas, each with their own theme. I liked the Japanese garden, the rose garden, and the tower garden. Our last stop was to Glendalough, a monastic settlement founded in the 6th century. Though the weather started to act up, the site was still very interesting. The guide told a fascinating story of the site's past, extremely condensed down because it is so old. We finished our stay in Ireland with a great dinner at the hotel restaurant with a great view of the bay and the sun set. 

 

Now for my favorites list:

1) Garden: Japanese Garden at the National Stud

2) Tour: The Guinness tour

3) Site/Landscape: The cliffs of Moher

4) Town/City: Ennis

5) Day: Overall, I like Friday (when we went to the cliffs of Moher). The weather was good and the schedule for the day was at a good pace.

6) Dinner: The feast at Bunratty Castle

My not-so-favorites list:

1) The jet-lag

2) The first day in Dublin: the hop on hop off bus was fun, but it was just an exhausting day overall

3) Guinness! (ew!)

4) The tight schedule: rushing from place to place was exhausting

5) Leaving! 

While in Ireland, we were able to see three famine memorials. Since I blogged about this topic, I wanted to highlight them a little.

1) The Jeanie Johnston: The first memorial we saw in Dublin on our way to the hotel, the Jeanie Johnston pictured is a replica of the original Jeanie Johnston that was used during the famine to transport passengers to Canada and America. It stands as and example of the coffin ships that were common during that time. However, this ship never had a passenger or crew member lose their lives. This was exceedingly uncommon for a 'coffin ship', but was explained by Captain James Attridge. He made sure the ship was not overloaded and that there was a doctor on board. The ship made 16 trips to North America before it was sold in 1855 and then sunk in 1858.

2) "Famine": Located close to the Jeanie Johnston, the memorial depicts statues of people suffering from the famine as they walk the streets of Dublin either looking for work/food or going to the coffin ships. The memorial was made in 1997 and represents people who lost their lives or were forced to leave.

3) An Gorta Mor Memorial: The third memorial that we witnessed, this memorial depicts the scene at a work house. A mother is show through the door, clenching her fists in anger or frustration. Murt told us a story about the little boy shown at the front of the doors. His family had died and the work house was his only means of survival left to him. He waited outside the doors for hours waiting for someone to let him in. Murt then described the conditions inside the work houses and the typical lifestyle. This memorial was built in 1995 to commemorate the 150th year anniversary of the famine.

     

Also, Murt talked about the Doolough Tragedy. I mentioned this in one of my blogs, and Murt also told the story of what happened. A large group of people heard there was food in a town about three miles away. They headed for the town, but upon reaching their destination they were told there was no food after all. They turned around and headed back home, however, many people began dieing of starvation on the walk back. Soon people were dropping dead every couple of feet. By the time the group had reached home, only a small percentage of people were still alive. This event has been compared to the "trail of tears" that the Native Americans suffered in the U.S. In fact, when the Choctaw Indians learned of the Doolough Tragedy, they raised money to send to Ireland to help the starving people. Their generosity was recognized in 1992 and an annul "famine" walk is help there every year.

Irish Cusine Today

As my last blog post before departing for Ireland, I wanted to explore the current cuisine of Ireland and if the potato famine had any lasting impacts. 

The Irish diet consists mostly of grains (oats), potatoes, dairy products, and bread. Seasonings and spices are rarely used, save for salt and black pepper. Dishes are also usually served without sauces or gravies. Soups are very common in the Irish diet and are typically thick and filling containing sea food, meat, or potatoes. Irish Stew is known as the national dish of Ireland (see recipe below). 

The potato itself had a huge impact on the Irish diet. As state before in earlier posts, it had such great success in Ireland because it was cheap and productive on small areas of land. Even after the potato famine, it appears the potato is still surviving as a main component of Irish recipes. The Irish people have strong ties with the potato, seeing it as a way to identify themselves and their country. Therefore, an Irish meal is often times not complete without the potato in some form. :)

Below is a list of common recipes found in Ireland:

Traditional Irish Stew

Ingredients

• 4 potatoes, thinly sliced
• 4 medium onions, thinly sliced
• 6 carrots, sliced
• 1 pound Canadian bacon, chopped
• 3 pounds lamb chops, 1-inch thick, trimmed, and cut into small pieces
• Salt and pepper to taste
• 2½ cups water
• 4 potatoes, halved
• Fresh parsley, finely chopped

Procedure

1. To make Irish stew, all the ingredients are assembled in layers in a large stew pot.
2. Begin with layers of sliced potatoes, onions, and carrots.
3. Top with a layer of Canadian bacon and lamb.
4. Sprinkle liberally with salt and pepper.
5. Repeat these steps until all the ingredients are used.
6. Add enough water to just cover the ingredients.
7. Arrange the halved potatoes on top of the stew, but not in contact with the water, so they can steam as the rest is cooking.
8. Simmer over a very low heat for about 2 hours.
9. Sprinkle liberally with the chopped parsley and serve in soup bowls.

Irish Soda Bread

Ingredients

• 4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup raisins
• 2 Tablespoons caraway seeds
• 1 cup buttermilk

Procedure

1. Preheat oven to 425°F.
2. Mix flour, baking soda, and salt in a bowl. Add raisins and caraway seeds.
3. Add buttermilk all at once and mix.
4. Knead the dough on a lightly floured board. (To knead, press the dough flat, fold it in half, turn the dough, and repeat.) Form into a round loaf on a well-greased baking sheet.
5. With a knife, carefully mark an X across the top of the loaf. Lay a piece of foil over the loaf. Bake for 5 minutes.
6. Lower heat to 250°F and bake 30 minutes more. Remove foil and bake another 10 minutes, until the loaf is slightly browned.
7. Cut into wedges and serve with butter.

Corned Beef with Cabbage

Ingredients

• 4 pounds corned brisket of beef
• 3 large carrots, cut into large chunks
• 6 to 8 small onions
• 1 teaspoon dry mustard
• ¼ teaspoon thyme
• ¼ teaspoon parsley
• 1 head of cabbage (remove two layers of outer leaves)
• Salt and pepper
• Boiled potatoes as accompaniment

Procedure

1. Place brisket in a large pot. Top with carrots, onions, mustard, thyme, and parsley.
2. Cover with cold water, and heat until the water just begins to boil.
3. Cover the pot with the lid, lower the heat, and simmer the mixture for 2 hours.
4. Using a large knife, cut the cabbage into quarters, and add the cabbage wedges to the pot.
5. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
6. Remove the vegetables to a platter or bowl, cover with foil, and keep them warm.
7. Remove the brisket, place it on a cutting board, and slice it.
8. Serve the corned beef slices on a platter, surrounded by the vegetables.
9. Ladle a little of the cooking liquid over the meat and vegetables.

Champ

This is one of the most widely eaten potato dishes in Ireland.

Ingredients

• 6 to 8 baking potatoes, unpeeled
• 1 bunch scallions
• 1½ cups milk
• 4 to 8 Tablespoons butter (to taste)
• Salt and pepper

Procedure

1. Scrub potatoes (do not peel), place them in a pot, and cover them with water.
2. Heat the water to boiling, and cook the potatoes until they can be pierced with a fork (about 25 minutes).
3. Finely chop the scallions (use both the white bulbs and the green stems) and put them in a small saucepan.
4. Cover the scallions with the milk and bring slowly just to a boil.
5. Simmer for about 3 to 4 minutes, stirring constantly with a wooden spoon. Turn off the heat and let the mixture stand.
6. Peel and mash the hot boiled potatoes in a saucepan. Add the milk and scallions mixture and beat well.
7. Beat in the butter. Season to taste with salt and pepper.
8. Serve in 1 large or 4 individual bowls with a pat of butter melting in the center of each serving. May be reheated.

Sources:

soda bread picture: http://farm1.static.flickr.com/167/422696650_51e91241b3.jpg

irish stew picture: http://kitchenproject.com/StPatricksDay/images/Irish-Stew-797655.jpg

champ picture:http://www.tesco.com/recipes/p/i/recipes/2415.jpg

corned beef picture: http://hippopotamustblog.com/wp-content/uploads/2011/03/corned-beef-and-cabbage.jpg 

information: http://www.foodbycountry.com/Germany-to-Japan/Ireland.html

http://www.ravensgard.org/prdunham/irishfood.html