Aye and Begorrah and may the Luck of the Irish be with you.
Somewhere inside, there is a little bit of Irish in most of us. Probably put there by Leprechaun dust. Leprechauns are another tribe of the Faerie Folk that live is a shifting fold of time. Are they alive now? Well it depends on how time folds. It’s always possible to catch a glimpse of one.
My sister in law, Jane Dunning, and her husband James, have travelling hearts. Jane insisted we not book accommodations ahead of time. She said she had to see the hostel to be sure it would be a good place to stay. Jane proved to be an expert accommodation picker. We travelled around by bus. We all preferred being able to look out a window, rather than having to concentrate on driving on the other side of the road.
Ireland is a beautiful, magical place. For me it felt like magic might be around every corner. We visited castles and public houses and seaside villages.
The cows sold me on Irish butter. They lie around in impossibly bright green fields doing Yoga.
I didn’t find a real matchmaker, but I did find a pot of gold: An idea for a book, Kate’s Hero, which is in its third revision.
I lost the first six chapters in the second revision. Was told it was back story and the tellers were right. Close to 20,000 words down the drain. That hurts.
Most authors lose chapters in a second draft. Those of us who are “pantsers” have to write our way into the story. Usually the loss is one or two chapters. Not six! While I have a beginning, middle and end, I also have new chapters to write to make up for the loss of those first six. Right now, the story is at least 8,000 words too short.
I’ve posted the current first eight chapters on the “Romance” Tab. If you would like to read them and tell me what you think, I welcome comments.
For St. Patrick’s Day, I buy corned beef, spread the spice packet on top, wrap in in heavy aluminum foil and bake it at 250 degrees for five or six hours.
I serve it with cabbage, pan sautéed with Irish butter. And on the side, Sour Cream Horseradish sauce. Because everything is better with sour cream, Even dirt..
Sour Cream Horseradish Sauce Recipe:
Ingredients:
1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt
Preparation:
In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
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In 2013 I went to Ireland to celebrate my seventieth birthday. I wanted to see a Leprechaun; hear musical Irish voices, meet the people and visit the Lisdoonvarna Matchmaking Festival. You are never too old to want true love.
Ireland is a beautiful, magical place. For me it felt like magic might be around every corner. We visited castles and public houses and seaside villages.
The cows sold me on Irish butter. They lie around in impossibly bright green fields doing Yoga.I didn’t find a real matchmaker, but I did find a pot of gold: An idea for a book, Kate’s Hero, which is in its third revision.
I lost the first six chapters in the second revision. Was told it was back story and the tellers were right. Close to 20,000 words down the drain. That hurts.
Most authors lose chapters in a second draft. Those of us who are “pantsers” have to write our way into the story. Usually the loss is one or two chapters. Not six! While I have a beginning, middle and end, I also have new chapters to write to make up for the loss of those first six. Right now, the story is at least 8,000 words too short.
I’ve posted the current first eight chapters on the “Romance” Tab. If you would like to read them and tell me what you think, I welcome comments.
Gift and Recipe time.
For St. Patrick’s Day, I buy corned beef, spread the spice packet on top, wrap in in heavy aluminum foil and bake it at 250 degrees for five or six hours.
I serve it with cabbage, pan sautéed with Irish butter. And on the side, Sour Cream Horseradish sauce. Because everything is better with sour cream, Even dirt..
Sour Cream Horseradish Sauce Recipe:Ingredients:
1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt
Preparation:
In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve.
Now for Gifts:
I need the gift of inspiration, so I am giving the gift of books. I am giving an eBook, an Audio Book and paperback copy of Time and Forever. Enter below. I would love to know where you would choose to celebrate.
An Irish blessing for you:
May your glass be ever full. May the roof over your head be always strong. And may you be in heaven. half an hour before the devil knows you're dead
I love horseradish and cabbage. I'm going to have to try this recipe. I spent about a year (off/on) in Ireland. Know what I miss? Coleraine cheese and Ulster fries!
ReplyDeleteI didn't have that, Julie. Now I have to go back and try it.
DeleteGreat post. I too loved my visits to Ireland and hope to return eventually. Sorry for the 'loss' of six chapters, perhaps the story will be stronger without them. And I love brisket, both American and Irish versions. Miss Irish bacon and milk.
ReplyDeleteThanks, Ryan Jo. Hopefully the story will be stronger. I feel the same way about brisket. ,akeing it for Bunco tonight.
DeleteExcellent post! Hope you had a wonderful St. Patrick's Day.
ReplyDeleteI did, Joanne and now I am making a sort of Irish meal for Bunco tonight,
DeleteI love cooked cabbage. Horseradish not so much. Ireland would be on my travel list, if I traveled outside the States, which I don't.
ReplyDeleteWell, Catherine, there is enough to see on this continent to keep you busy for a long time. I love sauteed cabbage, but not boiled.
DeleteI love horseradish and so does my dad. Thx for the recipe! Ireland is on my bucket list. What a great trip for your 70th!!!
ReplyDelete