Irish Breakfast

One of the most pleasant surprises of our trip to Ireland was how much we loved the food!  We had heard tale after tale from some of our foodie friends that we would be sorely disappointed in the typical Irish cuisine.  Well, I am happy to report that that statement couldn't have been further from the truth!  Shug and I adored the Irish food!

The resounding favorite for the both of us was the Irish Breakfast.  This breakfast is probably the utter antagonist to what I eat every day for breakfast in the States.  My usual bowl of granola with coconut milk was replaced with two bangers (sausages), two slices of Irish rashers or "bacon" (I'll get to this glorious bacon in a sec), two eggs, a broiled tomato slice, a small portion of baked beans, and heavenly black and white pudding.

Don't be surprised that I cleaned my plate at every breakfast!  I was told that the proper way to eat this plate was to get a little bite of egg, with the sausage or bacon, then add a little bit of pudding and beans, and then a sliver of the tomato!  All of this in one bite! 

The rashers were lean and bacon-y tasting without all of the grease that seems to accompany American-style bacon.  In other words: glorious.  The bangers were delicious, too, with just the right amount of seasoning. 

But it was the black and white puddings that had me at "hello."  I couldn't be sure they were gluten-free, but I asked what the binding agent was in these lovely puddings and I always got the answer "oats."  I took the risk and didn't feel sick after my breakfasts, so I kept on eating the puddings!  The black pudding was made of blood, bacon, oats, and spices, while the white pudding was made without the blood and some organ meats thrown in for flavor.  I know is sounds  unappetizing, but it was sooooo good!

I probably consumed more pork products on this trip than I have in my entire life!  That is not an exaggeration!  But it has been weird upon my return, I've been craving vegan pancakes and salads like crazy...I wonder why;)?

Have a lovely weekend! xo.

Eggs

Have you ever had a "farm fresh" egg?  Before today I wold have answered "yes," because the organic, free-range eggs I purchase clearly state: FARM FRESH right on the package.  Yes, I am a sucker for what's printed on a package of food I consume, because it's in the great hope that what I find inside will indeed be a myriad of things pertinent to my survival that the package promises.  Silly little words like gluten-free, pesticide-free, and organic are all on the roster.  I really thought I was eating the "best" I could.

Enter Rico Locals, locally grown Utah food brought to a convenient, downtown center.  Shug brought home some "farm-fresh" eggs a few days ago and, thinking they were like allllll the other "farm-fresh" eggs we've consumed in the past, they sat in my fridge for a few days.

This morning, with a very welcome unexpected day off, I indulged myself in an omelette.  After the first egg was cracked I knew something was up.  The bright, vibrant hue of the yolk practically blinded me!  I have always thought egg yolks were yellow...that's how they're depicted in cartoons, pictures, and in my mixing bowl.  These yolks were ORANGE.  Glaring, healthy, sunny, ORANGE.  The first rational thought that popped into my head was, "They must have gone bad. Egg yolks are never this color."

I cracked egg number two.  SAME THING!  I decided to crack a third and if all three were this alien-orange color, I'd give it the good ol' college try and eat them.  Sure enough, the third egg was just as loud of an orange hue as the previous two.  Into the pan they went.

As the eggs cooked, instead of opaquing into a soft buttery yellow, they morphed into a rich golden saffron color.  I was really getting freaked out.  What if I poisoned myself?!?  What if they had already gone bad?!?  What if all of the eggs I've consumed in my life were just "blah" and these eggs were "bang"!?!?!  EXISTENTIAL CRISIS.

The eggs sizzled sweetly in their pan as the sun through the window caught the wafts of steam curling up from the stovetop.  I plated the eggs, gave them the holy trinity of egg dressing: freshly cracked black pepper, ketchup, and Cholula.  I readied myself for the worst.

Words cannot describe how lovely and perfect these eggs were.  They were rich, flavorful, and delicious and I am sad to say I have NEVER tasted an egg like this.  In 27 seconds my newly found love was gone.  I hadn't the strength to savor them.

But, I'm planning on omelettes for lunch and dinner.