by Heather Schmitt-Gonzalez / Friday, September 28, 2012
On the Brain: Ballymaloe, Heather, Whisky, and Whiskey
And while I had an amazing time getting very familiar with Whisk(e)y, I was also fortunate enough to get a visit to Ballymaloe Cookery School in County Cork, Ireland. And not only did I get to visit, I actually met and spoke with both Darina Allen and Rachel Allen.
Oh yeah, and another life-long dream realized - I (Heather) saw Heather (the plant) in Scotland. It doesn't get much better than that. Unless you count sitting in a bar on an island in the most Southern of the Hebridean Islands of the west coast of Scotland listening to a live rendition of Loch Lomond. Yeah. That was pretty stellar all in and of itself.
Okay all, I just wanted to put up a little update...a little how-dee-doo...to let you know that even though I haven't posted anything in close to a week and a half (that's a long time for me), I'm still here. My brain and my body are just otherwise occupies. With thoughts of Ireland and Scotland. Of Whisk(e)y and barley and pot stills. Of oysters and lobster and crab and fish and mussels and salmon. Of brown bread. Of Heather and Highland Cattle.
And of how in the heck I'm going to wrangle all of those things up and make them into cohesive thoughts and sentences. Because while it may sound like a vacation, I was working. More updates to come...
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.