Taking a break!

 

St. Patrick's Day -

 

ERIN GO BRAGH

All photos taken in Co. Kerry ~ 2016 and 2019

I would love to be back in Ireland today, or any day

 come to that!  

Traveling across that emerald isle, stopping in a

 friendly pub for a drink while listening to real

 Irish musicians singing and playing their

 melodious instruments. Talking, always talking,

 to the locals, learning the history, feeling welcome,

 feeling safe. . . . . . and loving life!

Ireland will always remain near the top of the "where to

 travel next" list, even though I've been there twice.

Being married to a wonderful man of Irish descent

 on his father's side has a lot to do with it. 

There's just something special about the Irish and

 Ireland. . . . . and that's coming from an English woman, haha!

If you celebrate, enjoy the day ~ this year especially, 

we owe it to ourselves.

A Fishy Story!

Yesterday I mentioned a 'fishy' recipe I was planning to make for 

our supper. I was given a copy of a great Fish Soup recipe recently, 

after sharing a bowl of it made by my great neighbor Bob. 

You can find all the info at SIMPLY Recipes and take it from

 there - they have a great website.

For my version I used haddock and salmon. Also threw in a can of 

chopped clams along with the juice + the 8 oz. bottle of clam juice

in the original recipe, and the 1/2 cup of Sauvignon Blanc. 

I did use fresh chopped tomatoes as I had them on hand, also

 fresh snipped thyme from my garden pot.

Due to our new eating regime which means as little sodium as

possible, I did not add any salt and found it didn't require any, it 

was perfect without! I did cut down a bit on the olive oil, 4 Tblsp

rather than 6 - it was sufficient to sauté the aromatics.

This is a fabulous fish/seafood main dish soup or stew.

I wouldn't hesitate to serve to company. It will become a

staple dish for us as we don't eat meat and often rely on

 fish/seafood for our protein.

The recipe is so easy. I like how additional info shared in

the recipe notes included tweaking it with other ingredients, 

such as potatoes, white beans and other veggies that will

 make it different on some occasions.

I served this last night alongside a mixed green salad with a

 drizzle of ginger dressing. Although we would have enjoyed the

 suggested crusty bread to mop up the liquid, we are also 

trying to cut back on that also due to the sodium content!

****************

Happy kitchen hours this weekend dear friends.

I plan to bake green pistachio cupcakes with 

Irish Cream frosting for St.Patrick's Day. . . . . and

to heck with the sodium count!!!