Today I’ve got a recipe for Irish Brown Soda Bread to share with you, not just because St. Patrick’s Day is fast approaching,
but also in celebration of some big news! As the Irish say, Come here to me, wait till I tell you.
You may have noticed things have been a bit quiet around here at La Domestique. That’s because we’ve had a lot going on behind the scenes.
We’ve been doing a lot of wishing, a lot of hoping, and a lot of planning. We’ve been pacing and waiting.
Now the wait is over and IT’S ALL HAPPENING!
We are moving to Ireland!!!
I’ve mentioned before that the husband was born and raised in Tipperary, Ireland, and we’re thrilled to be moving back to his home country.
I’ll be sharing more details as we find a new home and get settled. We’ve purchased one-way plane tickets and we leave on April 1st!. READ MORE...
Kosher couldn’t be farther from the pulled pork sandwiches and steaks smothered in creamy sauces I grew up eating in Arkansas. So when I was asked to develop a Thanksgiving menu abiding by the laws of kashrut, I felt overwhelmed and intimidated. Growing up I didn’t know anyone who was Jewish, let alone kosher. Clueless as I was about this way of living, I knew it was more than a special diet. Setting out to create a kosher Thanksgiving, I had a lot of respect for Jewish culture and the importance of preparing food in their rituals. During my research I carefully studied the rules to keeping kosher: no mixing meat and dairy, only eat fish with fins and scales, pork and rabbit are prohibited, etc. I knew it was more than a bunch of rules, and to create kosher recipes that embraced Jewish cuisine I would have to really get to the root of the rituals. Why do Jews go to such lengths to keep keep kosher? It’s not just about what to eat, but how the food is prepared every step of the way, from slaughterhouse practice to kashering the home kitchen. Kashrut (following kosher laws) is a serious commitment for a household.. READ MORE...