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- Day 39
- Sunday, September 7, 2025 at 9:08 AM
- 🌧 18 °C
- Altitude: 82 m
IrelandFingal53°25’35” N 6°14’46” W
Goodbye to Ireland
September 7 in Ireland ⋅ 🌧 18 °C
I am just waiting at Dublin Airport to catch my flight to Toronto and then on to Edmonton. This is my last blog for my trip and an opportunity to reflect on the experience.
I had a pretty enjoyable time at the Ballymaloe cooking school. It was a very unique experience and during the week I was kept quite busy. The afternoon lectures were a little long and towards the end of the course I could really only concentrate on the 4 recipes that I knew that my partner and I would be making the next day and not all 10 of the ones that were presented. If my partner and I were organized, I only had to concentrate on the 2 recipes that I was making. The practical sessions with the instructors were very good and I probably got the most out of these sessions. The instructors were all very patient and knowledgeable. We had from 8:30 to noon to get our recipes done but sometimes we went over like on the lasagna day when I went to one. Lectures/demos in the afternoon were 1:45 to 5 pm sometimes a little longer. The teaching was based on recipes so two people on the course could have a totally different repertoire of recipes that they had learned. It would have been nice if they concentrated more on fundamentals. I wasn't the only person who had difficulties concentrating in the afternoon. The Ballymaloe recipe book was based on recipes from the 50s and 60s. Something your mother would have made. I don't think that they had ever heard of the Mediterranean diet. Everything was pretty heavy on butter and cream. I can only imagine what my cholesterol level could now be. Lunch was our big meal of the day as we would eat the food we had prepared. We were left to our own devices for supper and breakfast and I would typically eat a very light fare. I am hoping that I didn't put on too much weight. My cooking skills have improved but not as much as my children had predicted they would. It was a summer cooking camp for adults. When I went to a children's camp and learned to canoe, I wasn't ready to do a major canoe trip or white water canoeing by myself. The course was expensive but having gone to the school and seen the amount of support staff required and recognizing that they only used organic food, I understand why the course was so expensive. The school was in the country and a little isolated for getting out on weekends but for the majority of weekends I managed to get away. Latching on to Doug was great as he had a car which allowed us to do some evening walks and swims away from Ballymaloe and Shannagary beach. Unfortunately he was away for 3 of the 4 weekends. People in general were pretty friendly and worked cooperatively. The instructors told us that all courses weren't as harmonious as ours. Jenner one of my classmates who I spent extra time with in the bread shed in the morning before going to the practical sessions asked me at the end of week 3 if I was ready to go home and I quickly answered that I wasn't. By the 5th week, I had had enough of cooking and like many of the classmates was happy for the great experience but was also happy that it was ending. Their signature course at Ballymaloe is 12 weeks long which the majority of the older students who were on my course and were not interested in a career in the food industry felt would have been too long. If anyone who reads this blog is interested in going to Ballymaloe for their cooking school , please feel free to reach out to me if you need me to answer any additional questions.Read more
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- Day 38
- Saturday, September 6, 2025 at 10:11 AM
- ☁️ 17 °C
- Altitude: 30 m
IrelandDublin53°20’23” N 6°15’36” W
A Day In Dublin
September 6 in Ireland ⋅ ☁️ 17 °C
I gave myself 2 nights in Dublin as I wasn't sure how long or difficult it would be to extract myself from Ballymaloe. Fortunately with the ride from Doug, things went very smoothly so I was well rested for a full day in Dublin. My Air BnB worked out very well. It was run by Fiona a nurse who was very pleasant. The place was clean, quiet and comfortable. What more could you ask for. It was a 30 minute bus ride from downtown and a 15 minute cab fare to the airport. It was somewhat expensive but compared to hotels in Dublin, it was significantly cheaper and probably quieter. The neighborhood looked a little bleak after the ShangriLa of Ballymaloe but it was all fine.
Saturday morning I headed downtown to the city centre and did a Rick Steves audio tour. A map of the route is provided on his app and one plays the audio as one walks along and looks at the various sights that he describes along with the history. I started in St. Stephen's park learning all about the 1916 uprising before hitting Trinity College home of the book of Kell's, O Connell Street, the Dublin Castle, Christ Church cathedral, the Handel hotel which was once a concert hall where the Messiah was first performed and the Temple Bar part of town. I heard a little voice calling my name Robert early in my tour and it was Caroline my Norwegian classmate sitting at a cafe. Small world. There is a Temple Bar bar but the area is actually named for a historic sand bar. It is party central in Dublin with lots of bars catering to tourists. The only Irish are the employees and police. Interestingly many of the old historic looking buildings are only 30 years old. I hit temple bar at 11:30 and things were already hopping. I am glad that I don't drink. It must be crazy on a Saturday night. I finished the tour with my lunch on the side of the river Liffey followed by a parade to acknowledge people in the services including police, border security and military. Who doesn't like a parade. The most interesting group were the border security brigade some with dogs were the most interesting. The dogs wanted to keep sniffing in people's bags because that is what they are trained to do.
That afternoon I decided to rent one of the rental bikes through Dublinbikes. Those are the ones that you can pick up at one station and drop off at another. I found a bike route along a canal which seemed pretty safe. After cycling along the canal for a while the route petered out but I had enough confidence to head onto the streets of Dublin. They have bicycle lanes. I biked by the Guiness factory/showroom but there was a throng of people waiting to go in. It must be a mecca for middle aged men. I kept going and biked on to the Ntl Gallery which was busy but no line ups. They had a Cavagio and some good impressionists paintings. By about 4, I was flagging so headed back to my Air BnB for a light supper and early bedtime. My Uber was arriving Sunday morning at 6:30 am. I had to repack the Chines puzzle of my suitcase.Read more
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- Day 35
- Wednesday, September 3, 2025 at 11:49 AM
- 🌬 17 °C
- Altitude: 15 m
IrelandShanagarry51°51’33” N 8°1’53” W
Last week at Ballymaloe
September 3 in Ireland ⋅ 🌬 17 °C
This week at Ballymaloe just flew by. It was a solid four days of cooking Monday through Thursday with lectures in the afternoon and Friday morning and a going away lunch banquet Friday afternoon. My partner this week was Stella a very pleasant serious hard working Dubliner and university student. Her father was a theatre producer and she was named after Stella in a Street Car named desire. We made possets with nougatin biscuits, roasted aubergine 🍆, legs of lamb, smoked mackerel, roasted chickens, choux pastry, beet root hummus, loaves of bread and more. As the weeks go by, the recipes are getting harder. In the evening I went for supper with Faith the Toronto family doctor taking the sustainability course to the Black Dog in Ballycotton. Tuesday night I went swimming by myself in Garryvoe to come home to a roast beef supper made by my house mates. Wednesday Doug and I went and hiked the circular route of the Ballycotton cliffs and a road loop back to town for 2 hours. Thursday was our last night so the boys being Doug, Bryan, Kevin,Nils and myself went for one last swim at Shannongary beach. The water is starting to get quite cold so it wasn't a long swim. The boys were going to head out to the Goalpost which is the Shannongary pub for a drink. I got back to my house and fell into conversation with Jakob and Lynda two of my roommates. Before I knew it, it was 8 pm and I hadn't started packing. I have accumulated a knife set, some clothing and a huge binder full of recipes. It turned into a Chinese puzzle fitting it all in. By then it was 9 pm and I had lost my momentum. Plus I realized that they probably wouldn't even be in the bar by the time I walked down there so I called it an early night.
The next morning we had a chocolate making demonstration. Richard and Rory ran it and it was quite informative. With the right basic equipment and the time, anyone can make chocolates including ones with fillings. All the students at the demonstration looked a lot worse for wear. All the older guys who had headed out looked terrible including Doug. I guess they had all got caught up in the moment with the younger crowd and thought they could match them with drinks and staying up late. We finished the morning with a wonderful lunch banquet prepared and served by the staff from 1:30 to 3:30. After multiple farewells and hugs we finally got away. Some of the younger girls were quite emotional. I was very fortunate to have secured a ride with Doug in his beautiful Land Rover to Dublin and we were joined by Caroline from Oslo who Doug had got to know quite well but I hadn't. The three of us were all so happy to discuss cooking and our experiences that the 3.5 hour trip went so quickly. Doug was so kind to drop me off at my Air BnB that wasn't too far from the ring road.
I just can't believe that the week flew by so quickly. After spending 5 weeks in the bucolic rural Cork county where Ballymaloe was located on a beautiful farm with exquisite gardens, it was a little bit of a shock to find oneself back in a city.Read more
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- Day 30
- Friday, August 29, 2025 at 6:58 PM
- ☁️ 18 °C
- Altitude: 8 m
IrelandGarryvoe51°51’27” N 8°0’16” W
Middleton and Youghal
August 29 in Ireland ⋅ ☁️ 18 °C
I had my last weekend here in Southern Ireland. My luck for getting rides out of Ballymaloe finally ran out. They were predicting heavy rains from Tropical Storm Erin so the hike planned by Richard one of the instructors was cancelled. My buddy Doug who has a vehicle was meeting a friend who was coming over from the UK. For 34 pounds his friend could get a Ryanair flight over from Scotland.
I decided to take the bus into Middleton. I thought it would be fun to get a haircut, chill out in a coffee shop and do some window shopping. For a small town Middleton has a lot of shops. Everything here in Ireland is expensive though.
Public transport takers throughout the world are sufferers and the situation here in Ireland is no different. The bus stop to take the bus to Middleton was located somewhere in the vicinity of the Shangerry petrol station but there was no actual bus stop. It also seemed that the bus could take various different routes circling around to hit the various communities. It wasn't clear even in which direction the bus would come. The attendant at the gas station told me just to stand out and wave down any bus that went by. There were two buses out in the morning and one back from Middleton at the end of the day. One didn't want to miss the bus. I was at the petrol station in good time for the 9:57 bus. A bus went by heading to Ballycotton. I flagged him down and the driver appeared quite angry. I asked if I could just ride on the bus as it would have to loop back from Ballycotton past the bus stop. He told me the bus was broken and he may not make it back and I would just have to wait in the rain. I waited in the rain not knowing if the bus would return. A woman filling up with gas realized my plight and offered me a ride into Middleton. It was a fun ride. She had lived in Ballycotton all of her life and filled in on life in Ballycotton. Loss of their retail stores and an influx of vacation owner . Shortly after getting into the car she started crossing herself. Normally people only cross themselves in North America if they are in mortal danger so I asked her why she was crossing herself. It is a habit amongst the older Irish to cross yourself when passing a shrine, church or graveyard.
Arriving in Middleton I found a barbershop and got a haircut. There were lots of barbers in Middleton. The barbershop I went to looked like they specialized in children's haircuts. They didn't require a reservation and there was only one man waiting for a female barber. I described how I wanted my hair cut but that I also wanted to look like an Irishman. Did I ever get a great cut for a great price. It is the only thing cheaper here in Ireland. Interestingly, the barber's sister lived in Edmonton. Small world.
I wandered around Middleton. It was a quintessential town. Butcher, fish shop, small sports stores, men's and women's clothing shops. Just the way small towns use to be before Walmart and Amazon. Interestingly I have only seen one Amazon truck in this part of Ireland and that was in Youghal.
After a decaf coffee and a visit to the grocery store I walked to the south part of town to catch the bus back to Ballymaloe. I met these 2 gentlemen from Indonesia at the bus stop. They happened to be working at a fish factory which was about 1 km from the cooking school. They had come into town with the fish delivery truck earlier in the day at 5 am when the fish had been delivered. Like me they were provisioning for the week. I had also noticed them wandering around town.They told me that they and 2 other men filleted on average 500 fish per day. They were very friendly but had a loneliness about them. Their families were still in Indonesia. After the most circuitous route known to mankind the bus finally made it back to the gas station where I had started the day.
Sunday I was also left to my own devices. There were 4 pedal assist bikes at the school that one could rent. Sorry Ray, I have gone over to the dark side. I hadn't rented one yet as I am kind of against ebikes and the biking around Ballymaloe is rather sketchy. Fast drivers and narrow roads. Other students with bikes I noticed hadn't used them that much. I found out that there was a rail trail about 10 km north of us that I could access and bike to Youghal. Round trip 70 km but with the ebike, I anticipated that it would be an easy go. The ebike was a piece of sh**. There were no gears just different levels of pedal assist with speed topping out at 25 km/hour. There was also a warning about limited battery life if one used more than the level 1 assist. The poor bike, rain showers, sticking to country lanes and inability to access the rail trail from only limited spots made for a long trip. I love bicycling so it was all fun although a little tiring. I chatted with a bike packer from England while we sheltered under a bridge during a rain shower. I had lunch in Yougal and another decaf cafe latte. Coming back there was a strong wind so even with the peddle assist it was fairly hard work. I think that I would have fared better on my commuter bike.
That evening we had a class potluck. I decided to make the Mac and Cheese recipe that they had taught us to make. I had bought the ingredients on Saturday and had made the Bechemal sauce on Saturday. Sunday I only had to cook the macaroni, mix in the sauce, sprinkle cheese on top and put it on the oven for 15 minutes. It turned out wonderfully. Susan one of my house mates had decided to make enough tacos to feed an army so she had monopolized the kitchen for the entire day so it was smart to cook the sauce on the previous day. The potluck was really good with lots of various food and salads. About half of my Mac and cheese got eaten. There was a tremendous amount of leftover food.
Despite my worries about not having enough to do over the weekend, I kept very busy.Read more
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- Day 27
- Tuesday, August 26, 2025 at 4:16 PM
- 🌬 19 °C
- Altitude: 22 m
IrelandShanagarry51°51’34” N 8°1’55” W
Puff pastry, Sausage roles, Tunisian cak
August 26 in Ireland ⋅ 🌬 19 °C
The week just flew by. It started on a very humorous note. Before the practicum starts at 9 am we are allowed to do little projects in either the bread shed or the fermentation room. You may remember Maria the holistic/naturopathic fermentation expert from last week. One of my co students is Kevin from Cork who drives down daily. Sauerkraut is a fermentation product of cabbage. Kevin brought one down for us to make the sauerkraut. Unfortunately Maria was horrified when Kevin showed it to her. Ballymaloe is the centre of organic food in Ireland. She quickly ascertained that he had brought in an aged non organic cabbage from Tesco. She chastised him for his folly. Doug, Bryan and I found it very amusing. He took it all in great stride. The Irish have a good sense of humour.
On the cooking front I kept very busy. Monday I did a Tunisian Orange Cake, Puff pastry and spiced aubergine. The puff pastry was a challenge and I had to get a lot of help from Benita the instructor. Puff pastry is a way of folding butter into pastry and creating a multilayered pastry. It's used in croissants and various pastries. Bakeries now have automatic laminators to make it as it is quite difficult. My pastry was a little too moist so the pastry was sticking. That was partly Benita's fault. The danger is that the butter will start oozing out from the pastry. It wasn't pretty but we got it done. The orange Tunisian cake was easy super moist and very tasty. I enjoyed making it. The eggplant dish went well. You don't have to salt eggplant you just have to fry it in lots of oil so the eggplant doesn't touch the bottom of the saucepan. Tuesday I made sausage rolls using the pastry and also making the sausage. Wednesday we had a talk and tour of the farm regarding organic/sustainable farming. Wednesday I also went into the production area where they make food products that they sell in the shop and in the region. I met some high school students there doing a job shadow and they were from Galloway. I convinced them to sing the Galloway girl with me. It was very touching. Sorry no video or photos. Thursday I made a chocolate souffle cake. with chocolate sauce. It turned out well but they gave us the wrong pan and a third leaked out of the container. I made a courgette recipe. Courgettes are what they call Zucchinis. We are making a lot of these zuchinni recipes as there is an abundance of them. Friday was an easy day. I made roast Kessler and devilled eggs and a loaf of white yeast bread. I can't remember the last time I boiled an egg. Other than Friday, the meals are becoming more complex.
Other than the cooking, we continue to walk down to the beach after the afternoon demonstrations. Doug is a regular and we can usually get some of the other guys to come
We have moved one beach down to Garryvoe as it has a better beach with lifeguards and saunas that some people have been availing themselves of. At 32 CDN, it is a little too expensive. I can only handle a sauna for 10 minutes. Nils the Dane loves these saunas
One night I was walking back by myself and it started pouring rain. I sheltered under a tree. A young woman stopped and offered me a ride. The car was full of stuff as she was moving so I had to hold a bottle of rum and an orchid on my lap while she drove me home. Only in Ireland. Sorry no photo. The only other exciting thing that happened this week was a fox got into the henhouse and killed 25 of the chickens. The door to the chicken coop is controlled electronically and failed. The surviving chickens seem quite traumatized.Read more
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- Day 24
- Saturday, August 23, 2025 at 10:55 AM
- ☁️ 18 °C
- Altitude: 332 m
IrelandCoolagarranroe52°20’12” N 8°9’33” W
It's a long way to Tipperary
August 23 in Ireland ⋅ ☁️ 18 °C
This was the name of a marching song sung by Canadian and Commonwealth soldiers in WW1. My father used to sing it. On Saturday I found myself in a car with Doug-Scotland, Faith-Toronto and Grace-Ohio driving through Tipperary county. We were off to hike Galtymore which is the highest peak in Tipperary county. Grace as an American had never heard this song so I sang her the first verse. Unfortunately I had the song in my head as an earworm for the rest of the day.
Richard one of the lecturers was leading the hike. Abagail, Reegan and her husband Sam came in another car. The hike up to Galtymore was a 10 km hike with 600 metres of elevation gain. I would have rated it as moderate. Round trip it was about 3.5 hours with a lunch break at the top. No trees but spectacular views of the surrounding countryside and some steep cliffs. I think everyone really enjoyed themselves.
Sunday I got up and attended the milking shed. Holly the farm worker is very quiet but Seamus a 3rd year vet student was helping out and I enjoyed chatting to him about all the infectious diseases the animals were susceptible to. Many of the organisms I was familiar with as they also affect humans. I got to lead the dairy cows out to the pasture with Seamus and feed a few days old calf. It was very special for a non farmer like myself.
For lunch some of the older students and I went over to a nearby cafe. After lunch we walked over to a local pottery shop. Very nice pottery but it was priced in Euros. I find pretty well everything is more expensive in Ireland. What would cost a dollar in Canada would cost a Euro in Ireland. A Euro costs 1.56 CDN dollars.
In the afternoon, Doug and I drove to Ballycotton, a 10 minute drive away to go on the boat trip to the Ballycotton lighthouse. The guide Cecelia was very good sharing stories of the light house which had been built in 1855 and manned until the 1970s. It was unique as it had been painted black at some time. It was fun to be out on an island in the Irish sea looking back at Ballycotton and the peninsula. We even saw a Peregrine falcon.Read more
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- Day 21
- Wednesday, August 20, 2025 at 8:08 AM
- ⛅ 15 °C
- Altitude: 16 m
IrelandShanagarry51°51’35” N 8°1’54” W
Foraging, Cakes and more.
August 20 in Ireland ⋅ ⛅ 15 °C
Time is flying by in Ballymaloe. We have now completed 3 weeks of our 5 week course. Wednesday was our full lecture day. In the morning we had a foraging class with Rory. Not only had I not heard of many of the various plants they have in their salads here but I haven't heard of many of the edible plants in Ireland. We wandered around looking at various plants but what was really great was that he showed us an Elderflower tree and a Hazenutl tree. I made my neighbor in Edmonton, Jane Schulz an Elderflower cake once and she still raves about it. Prince Harry had an Elderflower cake for his wedding which is what motivated me to make it. It is the quintessential English and Irish cake. No flowers this time of year but still it made me happy seeing the trees. They were pretty unimpressive but I can check that off my bucket list. I really wanted to see a Saffron plant. They actually are a crocus and they harvest the flowers for the spice which is also interestingly used in a stain that used to be used in the histology lab. It is a very expensive spice and it was a very expensive stain so it was discontinued. The Saffron crocuses have come and gone for the year so there were none to be seen. It seemed that we ended the scavenging in the kitchen garden which probably makes an interesting statement about scavaging. After the coffee we headed down to the nearby beach. All seaweed is edible but only in small amounts. We tromped around after Rory looking at various Sea lettuces, sea spaghetti and kelp. None of it looked overly tantalizing. It was more like an outdoor survival course rather than a cooking class. I lost interest when Rory started talking about how one could eat these very small snails. One would have had to have eaten buckets full of these snails. It kept us busy and it's not everyday one can wander on a beautiful beach in Ireland. Of course that evening they announced a swimming ban at the beach due to high coliform counts which made the thought of scavenging on the beach even less palpable.
In the afternoon we listened to Pam the cake lady. She was probably the most passionate person that I have ever heard talk about cakes. She covered coffee cakes, various cheese cakes, lemon bubble cake, sponge cake, Tunisian orange cake, and chocolate cake. She could have talked to midnight.
Thursday I had a great day in the kitchen. I cooked a Lamb shoulder of meat. During the demo, they had carved the meat off the chest wall. I think they must have realized how dangerous this would have been for us students. People seem to be cutting themselves quite frequently and this would have been a prime opportunity carving the meat of the chest wall to amputate one's finger. One of the instructors went over with me last week the safe way to chop and cut things but there hasn't been a lot of teaching of these fundamentals. The meat came precut. We made lamb Tagine with preserved lemon. A Moroccan stew. The meat seemed pretty tough but after an hour and a half of simmering it was pretty tender. It was served on a couscous base. Perfection.
Thursday evening Doug, Grace and I hiked the cliff hike at Ballycotton. It was a beautiful sunny night. We saw a naval vessel steaming close to shore and anchoring in the bay by Ballycotton.
Today things didn't come together as well in the kitchen. I made a spotted dog which is a loaf of soda bread containing raisons and an egg. My batter was a little on the moist side and I could have shaped it better but it turned okay. I made a coffee cake which I thought was a little dry. Julia the Lithuanian instructor thought it was fine. I put too much icing on the top of the cake which she removed and then showed me how to use a pipette to decorate rose buds on it. I am more utilitarian with my cake decorating. I made a risotto which took forever as I had to slowly add chicken stock and then simmer until all the stock had been absorbed. The risotto turned out very well but I ran out of time to present it with the shrimp. My presentation of my foods seems to be lacking. Some of the other students do a wonderful job at presenting. At least my food tastes fine.
This week, I have been going into the fermentation shed to make fermented kefirs which are a fruit drink made using probiotic bacteria. You can make them in 2 days. They are carbonated and are supposedly great for your gut microbes. If anyone's gut needs some help it is mine. I am also making decaffeinated Kombucha which will take 10 days. Next week Kevin from Cork and I will make sauerkraut. I buy into the healthy gut microbes theory a little bit however Marie who runs the shed is a fermentation, holistic health fanatic. She loves to rant on about menstrual cycles. I think she has scared all the young woman out of the shed. This morning it was only Doug, Kevin and I in the shed and she was still going on about menstrual cycles. It was quite comical.
Tonight Doug, Tilley and I went swimming in Inch about 20 minutes drive away. A beautiful beach with lots of wave action and a curious seal. The weather continues to be very pleasant and dry.
I am just chilling out now in my room. I am off to Tipperary on a hike with people tomorrow. I think that I will have that song in my head all day tomorrow.Read more
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- Day 19
- Monday, August 18, 2025 at 5:38 PM
- 🌬 20 °C
- Altitude: 24 m
IrelandShanagarry51°51’34” N 8°1’56” W
Lasagna from Hell.
August 18 in Ireland ⋅ 🌬 20 °C
The lasagna I made yesterday almost killed me. It wasn't your mother's Superstore lasagna. It was lasagna made from scratch. We had made the Ragu ingredient on Friday but we're required to make the Bechemal sauce, a sauce made of butter, flour and cream from scratch and the lasagna noodles. I have never made pasta but it was a lot of work and the instructors are perfectionists. My pasta dough ended up a little too moist which made it easier to kneed for the 30 minutes but then didn't run through the pasta machine as well. It was harder to handle and I needed help from Maggie the instructors. Eventually it all came together and tasted pretty good by the time it had baked. It was a marathon of 3.5 hours in the kitchen. We were really exhausted that afternoon. I got 2 great photos of myself helping another student whose name interestingly is Dora West. In the evening I went for a long walk along 6beach on the boardwalk with Doug in Yougal. Today I had a much easier day as I only had to make a Lentil Dahl with a Tamarind sauce. I started at 8:30 and was finished by 9:30. As such I made a loaf of brown yeast bread which was a lot easier than sour dough bread. My partner this week is Karina. Karina is from Dublin and had missed yesterday to attend a Suzuki music camp. Karina is a psychotherapist which is what I needed after the lasagna. She is a happy bubbly soul and lots of fun to work with. This evening I convinced Nils and Doug to go for a swim which was refreshing. The Irish heat wave if you could call it that has ended and the air temp has cooled down since last week.Read more
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- Day 17
- Saturday, August 16, 2025 at 10:23 AM
- ☁️ 20 °C
- Altitude: 14 m
IrelandCork51°54’6” N 8°28’12” W
Cooking and Cliff walks.
August 16 in Ireland ⋅ ☁️ 20 °C
The cooking adventure continues. Since my last post, I have made an omelette , disarticulated and cut up a chicken, filleted a fish for the first time in my life. I have made Chicken breasts with spices and Orzo, cooked pan fried mackerel with green olive, celery and raisin salsa and baked a California Three stone pie. The demonstrations continue every afternoon. Doug, Nils and I headed off on Wednesday night to Ardmore for a cliff hike and inspection of the town and medieval tower. Doug drives a very nice Land Rover. It continues to be very warm here so the boys Doug, Benjamin, Nils and I went swimming on Thursday and Friday. Early in the week the tide was high but by the end of the week it was very low. Tides are funny that way. Saturday I was able to share a taxi into Middleton and from there we travelled into Cork. Cork was a small city with a vibrant downtown. No homeless people. Kevin from Cork who is taking the course suggested I check out the university which was a bit of a disappointment as nothing terribly notable had happened at the university. I think a tour of U of Alberta would have been more interesting. The tour cost 10 Euros. The art gallery which Kevin recommended was also closed. I wandered around downtown checking Waterstones and the Dubray bookstores. People must still read in Ireland. There was a protest to stop the war in Gaza. Lots of people solemnly walking through downtown Cork led by a drummer. At least the Irish still have some morals. The English market was probably the most interesting place I visited. A large undercover market where I bought some beef for Sunday supper and a Poke bowl. I made it back to the train station by 3:15 to meet up with the people I had come with to Cork so we could share a cab ride from Middleton back to Ballymaloe. We reprovisioned in Middleton. Sunday I headed to the dairy operation on the farm at 7:30. It was sleeping in after having got up for 6 am the day before to help in the bread shed. They have 9 Jersey cows and sell both pasteurized and unpasteurized milk from the shop. I have been avoiding the unpasteurized milk but I wanted to go and check out the operation. They milk with equipment but the dairy man let me pull a tit. The cows are quite well organized and the milking went very quickly. The equipment is all designed for rapid self cleaning. We also got to feed the chickens ducks and calves. I left the chores a little early to meet up with Faith a semi-retired Family Physician from Toronto. We took a taxi about 10 minutes to a small nearby community called Ballycotton known for a beautiful cliff walk along the sea. It was very windy and the sea was the roughest it has been since my arrival. The views from the cliffs were very impressive. It was fun chatting with Faith as she has had a very interesting career having worked both in the US, Canada and internationally for the Red Cross in Afghanistan, Turkistan, Congo and Tanzania. Faith is taking the sustainable farming course which is different from our course. She feels that a lot of what they are being taught is not scientifically based.Read more
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- Day 12
- Monday, August 11, 2025 at 7:57 AM
- ☁️ 17 °C
- Altitude: 16 m
IrelandShanagarry51°51’35” N 8°1’54” W
Cooking up a storm
August 11 in Ireland ⋅ ☁️ 17 °C
We changed cooking partners this week.I am partnered with Rocky from London England. Rocky is going into 4th year university. In the mornings we are assigned 4 recipes between and we both do 2 and help each other keep things clean. Yesterday I cooked Macaroni and cheese which requires one to make a Bechamel sauce, a sauce of butter and flour and a mornay sauce which is a sauce of butter, flour and cheese. Both basic and fundamental sauces in cooking. I also cooked another soda bread which one makes from flour, milk, salt and baking soda. A very simple bread. We all eat a very large lunch of the food we cooked in the morning. In the afternoon we have demonstrations on 10 various meals of which each team will make 4 of the next day. The demonstrations are a little on the long side and because they are after a large lunch, I have found myself nodding off at times.
I have been getting up a little early every morning to help out in the bread shed. The work mainly involves weighing sour dough bread batter and shaping it for baking which is a technique that I wasn't able to master on my own. Timothy Allen who owns Ballymaloe also hangs out in the bread shed with 3 of the bakers Jane. Daniel and Micheal. Three of the other students Renner and Raleigh from Park City Utah and Lizzie from London England are also regulars in the bread shed so I have got to know them a little better.
It has been warm and sunny in southern Ireland so after classes a lot of students have been swimming at the nearby beach. While the heatwave in the rest of Europe is pushing temperatures into the mid 30s, Ballymaloe is only hitting highs of 23 so although hot for Ireland, it isn't too warm.
We have some additional tasks to do here. Monday I got to feed food scraps to the chickens. They feed the food scraps to the chickens and then compost it with the chicken manure. Who doesn't like chickens.Read more
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- Day 10
- Saturday, August 9, 2025 at 7:41 AM
- ☀️ 15 °C
- Altitude: 16 m
IrelandShanagarry51°51’35” N 8°1’54” W
I have some friends.
August 9 in Ireland ⋅ ☀️ 15 °C
One of the drawbacks of Ballymaloe which may be an advantage or disadvantage is that it is located a 20 minute drive from Middleton the nearest urban area in the countryside. One bus leaves Ballymaloe at 9:45 and one bus returns at 4:45. The plight of people using public transport is the same everywhere . Bad service. There are a limited number of people here with cars and some of the car people are doing their own things on weekends. There are only a limited number of spots out of here in a car. The two women with cars in my house are doing their own things on weekends. I spent the week trying to position myself to get a ride out on the weekend to no avail. I would have been voted off the island if this had been the tv show Survivor. At the last moment on Saturday morning I was invited to join Jakob and Lynda from my house to go with Edel. Edel lives off site with her father. She grew up in the area but moved away to work in England. She drove us to Middleton and deposited us at the grocery store. We did a quick explore of Middleton and a grocery shop for some provisions for light suppers. I have been eating one sandwich per night as the lunches are so filling. I also bought some salmon, potatoes and carrots to make supper for Jakob and Lynda but bought some extra so Nils Phebe and Kate could join in if they desired. These are the people in my house who don't have cars. Perhaps for whiskey connoisseurs, the town of Middleton will ring a bell. It is the home of Jamieson's Whiskey. Edel took us over to the distillery for a look at the grounds and the gift shop. There was a 750 ml bottle of 50 year old whiskey in a Waterford crystal bottle which had just sold for 150000 Euros. The bottle alone was valued at 8000 Euros. Crazy. I would have bought it but I don't drink. We then went over to the Ballymaloe House which is a separate entity from the school. It is a very high end hotel which was started by the parents of Tim and Darina who own the cooking school. It is owned by Toby and his siblings and some investors and is a different entity than the school. It was a beautiful country house on an estate. We stopped for a snack and drink in the coffee shop before returning to the school. I had a little break before heading off for a swim in the sea. I think I am getting more used to the cold water of the Irish sea. My shoulder is feeling better so I have been able to do some actual swimming. I find that I am meeting the locals at the beach. One woman, a retired Psych nurse called Josee I have met twice. The locals will only go at high tide but many of them are retired so have the luxury of time.
Today was Sunday. One of the women on the course Grace is an enthusiastic runner. She wanted to do a half marathon in Yougal a community on the coast but wanted to split the cab cost. I thought it would be fun to go so accompanied her. While she ran the course I could wander around town. There were lots of people in town for the race. When we got there the 10 k race was under way. I wandered around the very pretty town taking in the medieval Anglican church, part of the old wall fortifications, some of the old buildings, a tower dating back to the Normans. Unfortunately all the businesses other than the grocery stores were closed as it was Sunday. I wandered back to the race course and watched the race and cheered Grace on when she ran by. Grace finished in 1:43 which was very good. We went for a late lunch and then cabbed it back to Ballymaloe.
That evening I made supper for everyone in my house except for the two women who had gone off in their cars. I served pan seared salmon which I had bought in Middleton the day before, mashed potatoes and honey carrots. Lynda from California gave me a little help with the carrots. Everything worked out wonderfully and everyone was happy.Read more
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- Day 6
- Tuesday, August 5, 2025 at 11:48 AM
- 🌬 18 °C
- Altitude: 16 m
IrelandShanagarry51°51’33” N 8°1’54” W
Back to School
August 5 in Ireland ⋅ 🌬 18 °C
I can't believe that Tuesday Wednesday Thursday have flown by so quickly. I am still getting over my jet lag a little so I have been getting going a little more slower in the morning. The rhythm of the day seems to boil down to the following. The practical parts of the day will begin at 9 am where we are expected to cook meals with a partner. Wednesday was out first cooking day and I had to cook a goat cheese, spring onion and potatoes and thyme leaf tart and make a heirloom tomato salad with basil olive oil and honey. Our instructor was Laura a young petit Irish woman who didn't look much older than Madeline. She was very helpful and very patient. Everything came together just in the nick of time. We all eat a large communal lunch of the food that we have prepared in the morning. In the afternoon we sit in on cooking demonstrations where they demonstrate what we will be cooking the next day and more. The lectures end around 5:30. In the evening I have been going for walks or going down to the Irish Sea. The water is very cold when the sun isn't out. In the evening we are expected to write out a plan for the next day's meals. Today we had lectures all day. Food safety, preserves and sour dough. It was very long. Wednesday morning at 7:30 am I found myself picking lettuce, greens and edible flowers. Many of the greens I had never heard of such as Sorrels, mustard greens, and rocket and more. I had never seen any of these greens in Safeway. Today at 8 am I was making sour dough starter.
My partner this week is Bryan who is an Irishman and works for an engineering company here in Dublin but who has spent much of his career in the middle east and Asia. He now has two young daughters so he is spending more of his time in Ireland in an administrative capacity. His family is spending time at a near by Air BnB while he attends the school.Read more
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- Day 4
- Sunday, August 3, 2025 at 9:06 PM
- ☁️ 18 °C
- Altitude: 34 m
IrelandShanagarry51°51’35” N 8°2’1” W
It's a long way to Ballymaloe
August 3 in Ireland ⋅ ☁️ 18 °C
I know the song is actually "It's a long way to Tipperary" but it also applies to Ballymaloe. I left the house Friday August 1st at 9 am. I don't normally check luggage but for 5 weeks, I thought that I would need a little more clothing plus I had to bring a whole chef coats, pants and shoes. The flights were all on time and uneventful. Edmonton Toronto, Toronto Dublin arriving at 8:00 am Dublin time making it in 15 minutes early. I think I even slept a little on the Toronto to Dublin flight. After a little wait, a coffee and some food I caught the bus from the airport to Cork. It arrived in Cork punctually. Spoke my pigeon French to a Chilean lady sitting beside me on the plane. I showed her my holiday photos from my Chilean trip and thought she would start crying. She has lived in Ireland for a few years and was obviously homesick. A French Canadian introduced himself to me. He said you speak French like Mark Carney you must be English Canadian. I wandered around Cork a little before catching another bus onto Middleton. Middleton was a very pretty country town with a main street full of businesses and a wonderful Super Market. I even sat in their down park as it was so well maintained and there were no ne 'er do wells. I stayed in a very pleasant cottage Air BnB with Muriel. Muriel had 4 kidney transplants due to mesangiocapillary glomerulonephritis. Fortunately the 4th kidney had been really good and had lasted 28 years. Muriel fed me breakfast in the morning and drove me onto the school which was ever so kind of her.
I have now had 2 days at Ballymaloe Cooking School. I arrived quite early so after checking in, I walked down to the Irish sea which is only 25 minutes from the beach. It was a beautiful sunny day so I even ventured into the water for a swim. It's a real treat to swim in the salt water when you come from Edmonton. I felt 5 years younger. Sunday night we had an introductory supper. Today Monday we had a tour of the farm grounds. It is a very impressive operation. They have dairy, pigs, chickens, a brand new very large greenhouse and multiple fields of produce. They are totally organic so no herbicides, pesticides or non natural fertilizer. They have a massive composting operation so they don't have to rely on fertilizers. Talk about a lot of work. This afternoon we had our first cooking class. Rory brother of Dorina Allen demonstrated to us how to cook 5 of the recipes some of which we will have to make tomorrow morning. I learned some interesting things in general about cooking and hopefully will remember some of the things for tomorrow. It was a long day as we didn't finish until 5:15. I walked over to a little shop 10 minutes from the school to buy some provisions for sandwiches for supper. After all the eating today I didn't really need much to tide me over for supper. I walked down to the sea for another dip. It was a little cooler and overcast so it was a shorter dip.
My accommodations are quite pleasant. I am sharing a house with 8 other people. I have my own large bedroom with ensuite. Lots of other foodies to talk to. We are the more mature students while the younger university types are in some cottages closer to the school.Read more
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- Monday, January 8, 2024 at 9:18 PM
- ☁️ -14 °C
- Altitude: 673 m
CanadaEdmonton53°29’14” N 113°32’57” W
Rob's cooking adventure.
January 8, 2024 in Canada ⋅ ☁️ -14 °C
Well tomorrow is the start of my cooking adventure. Cooking adventure you say. That sounds a little incongruous that cooking could be an adventure but I lie not. I am travelling to Ireland to attend the prestigious Ballymaloe Cooking School in the country outside of Cork. I will be taking the 5 week summer cooking program. The school teaches a variety of culinary and regional styles and is not solely limited to Irish cuisine. The school is also very much farm to table and an advocate for sustainable farming and eating. They raise their own dairy and livestock and grow their own produce. I have always wanted to step up my culinary skills and this program should really help me up my game.
One may ask How did I come across such a program. There is a business in our local strip mall called Awn kitchen where they teach cooking classes. I have taken a number of courses from the Awn kitchen over the years and really enjoyed them. Kaelin the owner is a graduate of the Ballymaloe 3 month diploma program in the Culinary Arts. Checking out her blog I realized what a wonderful experience going to the school would be but I would have to wait for retirement to be able to have such a prolonged amount of time to dedicate towards this course. When the opportunity for the summer course came up I jumped at the Opportunity. Registration opened last September 30 and was full in a day so I was very lucky to have gotten in. One can check out Ballymaloe 's website
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I will try to post a blog every few days so please keep checking for new postings. Please post comments as otherwise I have no idea if anyone is actually following the blog or whether my musings are just filling up the cloudRead more







































































































































































