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ArchiveJune 29, 2019

Eurotoques Awards 2019

Ireland became a member of the European Union in 1973, within a short time a tidal wave of regulations swept over the country. Small producers, butchers, bakers, cheesemakers were often asked to comply with regulations far out of proportion to the risks involved and to spend more than the business could afford. Many long established businesses ceased to exist and many important enterprises were lost.

It was in this climate that the Europe wide Eurotoque organisation was  established, in 1986. Myrtle Allen was a founder member and the instigator of the original Eurotoques awards in 1996. She was a passionate supporter of local farmers, fishermen, artisan producers cheesemakers, fish smokers, foragers….long before local became a sexy word on the food scene.

The aim of Eurotoque was and still is to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products. The members, chefs and cooks of which I am proud to be one, are part of a nurturing community who pride themselves in being custodians of Irish food culture and actively support local artisan producers. This year’s Eurotoque Food Awards honoured dedicated food producers, who make exceptionally good raw materials which enable the chefs to create their magic. I was delighted that the awards were held in Virginia Park Lodge, which gave me an excuse to visit, renowned Irish chef Richard Corrigan’s, beautiful establishment on an 18th Century country estate in the midst of acres of vegetable, fruit and herb gardens overlooking the banks of Lough Ramor in Co Cavan.

The awards were presented by Richard Corrigan himself and Caroline Hennessy under the grape vines in a tunnel in the ‘Gooseberry Garden’ with a back  drop of the Lough and Leagh mountains.

Here are a list of the awards winners who were presented under the categories Water, Craft Growers, Land, Farm, Dairy and Artisan Produce.

Water Connemara Seaweed Company

Craft Growers Ballyholey Farm, Glensallagh Gardens, Iona Farm, Gorse Farm and An Garrai Glas,

Dairy The Village Dairy,

Land Bumblebee Flower Farm

Artisan Produce went to Ballyminane Mill.

For more information on all the winners go to

Lunch cooked by Chef Eoin Corcoran and his team, was a celebration of Irish produce. The winners were presented with a piece of bespoke Fermoyle Pottery, each piece representing their award category. This hand thrown and hand painted pottery was new to me and an exciting discovery.

The award lunch dinner was refreshingly uncheffy, a delicious lobster cocktail, sole with asparagus and the first broad beans of the season and soft meringue with rhubarb. Richard’s chef, Eoin kindly sent the recipes to share with our readers.

Richard Corrigan’s Lobster Cocktail

Serves 4 – 6

1 lobster (600g/1 1/4lb approx.)

1 head of crunchy lettuce

1 cucumber

1 lemon

Cocktail Sauce

200g (7oz) homemade Mayonnaise

1 tablespoon Horseradish Cream Sauce

1 tablespoon homemade Ketchup

1 tablespoon sherry

1 teaspoon Worcestershire sauce

1/2 teaspoon tabasco

To Serve

lemon wedges

Bring a large pot of heavily salted (seawater) to a simmer and gently place in the lobster.

Simmer for 10 mins and immediately remove into ice cold water.

Remove the tail and claws from the lobster.

Extract the meat from the tail by firmly pressing a hand until the shell cracks allowing easy removal.  Crack the claws and use a pick to remove any remaining lobster meat.

Mix all ingredients for the cocktail sauce. Taste and tweak the seasoning if necessary.

Shred the lettuce.

Peel and deseed the cucumber and slice into chunks.

To Serve

Assemble the lettuce and cucumber in a serving dishe.

Slice the lobster and place on top.

Spoon a generous mound of cocktail sauce to the side, serve with lemon wedges.

Dillisk Champ

Serves 4-6

A bowl of mashed potatoes flecked with green scallions with a blob of butter melting in the centre, add the butter just before serving so it melts into the centre. ‘Comfort’ food at its best.

1.5kg (3lb) unpeeled ‘old’ potatoes e.g. Golden Wonders or Kerrs Pinks

110g (4oz) chopped scallions (use the bulb and green stem) or 45g

chopped chives

1 – 2 tablespoons of dried seaweed – Dillisk or a mixture

350ml (10-12fl oz) milk

50-110g (2-4oz) butter

salt and freshly ground pepper

Scrub the potatoes and boil them in their jackets.

Chop finely the scallions and chopped chives and place them in a saucepan.  Cover with cold milk and bring slowly to the boil.  Simmer for about 3-4 minutes, turn off the heat and leave to infuse. Just as the milk is coming to the boil add the pre-soaked dillisk, drained and cut into strips. Peel and mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions and seaweed, beat in the butter.  Season to taste with salt and freshly ground pepper.  Serve in 1 large or 6 individual bowls with a knob of butter melting in the centre.  The mash may be put aside and reheated later in a moderate oven, 180°C/350°F/Gas Mark 4.  Cover with parchment paper while it reheats so that it doesn’t get a skin and add the lump of butter just before serving.

Tomato Salad with Flowers, Za’atar and Freekeh

This is a pretty salad with lots of edible flowers from the garden and the tomatoes are particularly good. Freekeh is a Lebanese wheat. It’s picked while still under ripe and set on fire to remove the husk, which smokes and toasts the grain.

Serves 4

100g (3 1/2oz) freekeh

sea salt

extra virgin olive oil

1 tablespoon pomegranate molasses

12 ripe cherry tomatoes

2 teaspoons za’atar

lots of edible flowers, perhaps violas, rocket flowers, or borage (remove furry calyx from behind the flower), chive or coriander blossom to hand in the summer

Put the freekeh into a saucepan with cold water, bring to the boil and simmer for 4-6 minutes, depending on the freekeh (some are broken grains, others whole). It should be soft but still slightly chewy. Drain, season with salt and drizzle with extra virgin olive oil and toss.  Taste and correct the seasoning.

In a little bowl, whisk the pomegranate molasses with 3 tablespoons (4 American tablespoons) extra virgin olive oil to emulsify.

Cut the tomatoes into wedges. Season with salt and a little extra virgin olive oil. Lay the tomatoes on a plate, scatter with the freekeh, then sprinkle over the za’atar and edible flowers. Finish the plate by drizzling with the pomegranate molasses mixture.  Taste and add a few more flakes of sea salt if necessary.

Freekeh cooking times vary quite dramatically depending on the type and age of the freekeh.

Crispy Irish Snails with Garlic Mayo

Gaelic Escargot in Co Carlow are Ireland’s first snail farm, check them out on

250 Pre cooked snails

100g Rice flour + a little for dusting the snails

 2 red chilli

1 tsp crushed black peppercorns

1 tsp salt

2 tsp iced water or more if needed

Heat a pan or deep fat fryer of oil to 180˚C.

Finely chop the chilli and mix with the rice flour, salt and freshly ground black pepper.

Whisk in the iced water to form a light batter.

Just before cooking, drain and dry the snails, dust with a little flour.

Coat each snail with the batter and fry in very hot oil until crisp and golden.

To serve, provide cocktails sticks and a bowl of garlic mayonnaise for dipping.

Ballyminane Brown Soda Bread

This is a more modern version of Soda Bread, couldn’t be simpler, just mix and pour into a well-greased tin.  This bread keeps very well for several days and is also great toasted. If you can, source the flour from one of the winners, Ballyminane Mill, based in Co Wexford and established in 1832, it is the last working water-powered flour mill in Ireland

Makes 1 loaf or 3 small loaves

400g (14ozs) Ballyminane stone ground wholemeal flour or other flour of your choice

75g (3ozs) white flour, preferably unbleached

1 teaspoon salt

1 level teaspoon bread soda, sieved (Bicarbonate of Soda/Baking Soda)

1 egg, preferably free range

1 tablespoon  sunflower oil, unscented

1 teaspoon honey or treacle

425ml (15fl ozs) buttermilk or sourmilk approx.

sunflower or sesame seeds (optional)

Loaf tin 23×12.5x5cm (9x5x2in) OR 3 small loaf tins 5.75 inches (14.6cm) x 3 inches (7.62cm)

Preheat oven to 200ºC/400ºF/Gas Mark 6.

Put all the dry ingredients including the sieved bread soda into a large bowl, mix well. Whisk the egg, add the oil and honey and buttermilk. Make a well in the centre of the dry ingredients and pour in all the liquid, mix well and add more buttermilk if necessary. The mixture should be soft and slightly sloppy, pour into an oiled tin or tins – using a butter knife, draw a slit down the middle. Sprinkle some sunflower or sesame seeds on the top. Bake for 60 minutes approximately (45-50 minutes for small loaf tins), or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.

The quantity of buttermilk can vary depending on thickness.  Add 1-2 tablespoons of cream to low-fat buttermilk (optional).

Meringue Roulade with Roast Rhubarb, Rosewater Cream and Crystallised Rose Petals

Serves 6 – 8

4 egg whites

225g (8oz) castor sugar

300ml (10floz) softly whipped cream flavoured with 1-2 teaspoons rose water

Roast Rhubarb (see recipe)

sprigs of mint, lemon balm or sweet cicely

Crystallised Rose Petals (see recipe)

Swiss roll tin 12 x 8 inch (30.5 x 20.5cm) or 13 x 9 inch (33 x 23cm) for a thinner roulade

Preheat the oven to 180ºC\350ºF\Gas Mark 4.

First make the Roast Rhubarb (see recipe).

Put the egg whites into a spotlessly clean bowl of a food mixer.  Break up with the whisk and then add all the castor sugar together.  Whisk at full speed until it holds a stiff peak, 10 minutes approx.

Meanwhile, line a Swiss roll tin with parchment paper, brush lightly with a non-scented oil (e.g. sunflower oil).

Spread the meringue gently over the tin with a palette knife, it ought to be quite thick and bouncy. Bake in the preheated oven for 15-20 minutes.

Put a sheet of parchment paper on the work top and turn the roulade onto it.  Remove the base paper and allow to cool in the tin.

To Assemble

Spread the whipped cream and drained roast rhubarb over the meringue, roll up from the wide end and carefully ease onto a serving plate. Pipe 6 –8 rosettes along the top of the roulade, decorate as you wish with crystallised rose petals and mint leaves.  Serve, cut into slices about 2.5cm (1 inch) thick.

Note:  This roulade is also very good filled with fresh raspberries, loganberries, sliced ripe peaches, nectarines, kiwi fruit, bananas, or mango and passionfruit.

Roast Rhubarb

A dish of roasted fruit couldn’t be simpler – rhubarb, plums, greengages, apricots, peaches, apples, pears.  Once again I love to add some freshly chopped herbs, e.g. rose geranium or verbena to the sugar or the accompanying cream.

I’ve become a huge fan of the sweet and intense flavour of roast rhubarb

Serves 6

1kg (2 1/4lb) red rhubarb

200-250g (7-9oz) sugar

Preheat the oven to 200˚C/Gas Mark 6.

Stainless steel or non-reactive ovenproof dish, 45cm x 30cm (18 inch x 12 inch) (size depends slightly on the thickness of the rhubarb)

Trim the rhubarb stalks if necessary.

Slice the rhubarb into 2 1/2cm (1 inch) pieces and arrange in a single layer in an oven proof dish.  Scatter the sugar over the rhubarb and allow to macerate for an hour or more, until the juice starts to run. Cover loosely with a sheet of parchment paper and roast in the pre-heated oven for 10-20 minutes depending on the thickness of the stalks – until the rhubarb is just tender.

Serve alone or with ice-cream, panna cotta, labneh or thick Jersey cream……

Good to know….uncover the rhubarb after 10 minutes for more caramelisation

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Click for larger version (PNG); click for PDF version. Click here for the list of dolls.

So I’m not quite sure how I feel about this one. It turned out rather differently than I had wanted it to — I was going for more of a delicate dawn — and I guess my perception of elves is influenced enough by the movies that it seems all wrong. You know, where are the muted earth tones? The fine leaf patterns? The soft, understated fabrics? I can almost imagine an elf mama asking her daughter if she’s quite sure that’s what she wants to wear out to the moon-viewing tonight, and if maybe this nice moss green gown wouldn’t be better? Rebellious elves in magenta, yes, I like that, and even though I played with it some in Photoshop, taking down the saturation and adjusting the colors, in the end I couldn’t do it: I had to present it just as I drew it, brazen coloring and all. If my elf girl doesn’t fit in with the Rivendell crowd, I am sure there is some anime out there she can escape to where she can be happy.

My quiz must have been too easy… The answer was Sunburst Yellow. Unlike Ultramarine, Sunburst Yellow gets used really heavily in almost every yellow or gold thing I draw, and it’s such a cheery, vibrant color that it makes me smile every time I pick it up. So Monica, think about how you want me to color yesterday’s dress and post in the comments please!

Poll is still going… please vote if you haven’t already!

8 thoughts on “Halloween LOTR Costume Series #3: Draped Elf Dress in Pink and Purple

  1. Hhmmm…. the top part, the shirt like part should be a dark brown, and the dress/skirt and sleeves part should be a red. And the bottoms of the dress and sleeves could be a goldish color. And the crown could be gold and green, and the little “camisole” should be red, and the little lines/embellishments around the bottom of the shirt like part, should be gold too. Would that look good?

  2. Ohmy, I love it! It’s certainly not something I would have thought of for a LOTR-type elf, but one of my elves would certainly wear it. I am a huge fan of gradients and ombre stuff. <333

  3. Bright colors or not, I love this dress! At first glance I nearly said “wow” literally out loud. This is absolutely gorgeous!

  4. i love this dress! It is so pretty and i agree with em. This is a perfect sunset dress, and sunsets are a beautiful part of nature. It is absolutly gorgeous. And by the way, I just want to say yay the masquerade dresses might be next week, i love masks!

  5. Not to sure if it goes with the movie but i can see it working still looks great and btw i completly love the films they are completly amazing love lotr

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Tag Archives: Beach read

A beach read, and more

I’ve followed Kristy Woodson Harvey’s writing career from the beginning, and I’ve enjoyed every step of the journey. Reviewed by Linda C. Brinson FEELS LIKE FALLING. By Kristy Woodson Harvey. Gallery Books, Simon & Schuster. 384 pages. $16.99, paperback. Whether … Continue reading

Posted in Popular fiction, Southern Fiction, Uncategorized | Tagged , , | Leave a comment


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Formats: uri Tags: publications format-foaf format-rdfs LinkedDataCrawl2014 provenance-metadata crawledLinkedDataCloud2014

  • IdRef: Sudoc authority data

    Source : IdRef IdRef is a Web application dedicated to Sudoc authority data. Sudoc is the French academic union catalogue, maintained by ABES. IdRef promotes the use of these...
You can also access this registry using the API (see API Docs).


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LTE-equipped automotive gateway runs Ubuntu on Bay Trail

Jun 15, 2018 — by Eric Brown — 765 views

Kontron’s rugged “EvoTrac G102” is an in-vehicle cellular gateway that runs Ubuntu on a quad-core Atom E3845, and offers 64GB eMMC, GbE, CAN, 2x USB, and a 3G/4G module with GPS.

Kontron unveiled the EvoTrac G102 last month, and earlier this month announced that it will act as the control box for Hyliion’s 6X4HE “intelligent electric hybrid system for Class 8 trucks and trailers.” The 6X4HE provides regenerative braking design to capture power for fuel savings of up to 30 percent,” says Kontron.

Two views of the EvoTrac G102
(click images to enlarge)

Kontron’s industrial temperature EvoTrac G102 is built around an unnamed COM Express Type 6 module with a quad-core, 1.91GHz Atom E3845 from Intel’s Bay Trail generation. This would appear to be the industrial temperature COMe-cBT6 Type 6 Compact model, which was announced in 2014 along with a standard temperature COMe-cBTi6R model. On the EvoTrac G102, Kontron has pre-installed the module with Ubuntu 16.04 LTS, although Windows is available as a factory request.

Hyliion 6X4HE
(click image to enlarge)

The EvoTrac G102 ships with 4GB RAM and 64GB eMMC and offers optional mSATA storage. A 3G/4G “4G Advanced Pro+ LTE” modem with a SIM slot and GPS is supported with two isolated “remote out” antenna connectors.

COMe-cBT6 and block diagram
(click images to enlarge)

The EvoTrac G102 offers several rugged, M12 style ports, including a single GbE port, a single “fully ISO 11898-2 compliant” CANbus 2.0 A/B port, and dual USB 2.0 host ports with 1.5A charging capability and built-in current protection. The press release says there are 2x GbE and 2x CAN ports, which is either wishful thinking or evidence of hardware customization options. The announcement also mentions WiFi, but there’s no mention of that in the documentation.

The 258.8 x 213.4 x 67.1mm system weighs 2.13 kg. It’s protected against ingress per IP67 and supports -40 to 80°C temperatures.

Vibration resistance is listed as 5 Hz to 2000 Hz, Random, 1hr each axis, with 8.21 GRMS Power Spectrum Density. Shock resistance is spec’d at 40g, 11ms sawtooth. As you might expect with an automotive computer, there’s a wide-range 9-36V power supply, implemented here with an M8 connector and protected with surge protection and filtering.

Further information

Kontron offered no shipping or pricing information for the EvoTrac G102. Hyliion says it plans to ship the EvoTrac G102 based 6X4HE system to customers later this year. More information may be found on Kontron’s EvoTrac G102 product page.

(advertise here)

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2016 Week 8 Tailgating Ideas

This entry is part 8 of 21 in the series tailgating 2016

2016 Week 8 Tailgating Ideas

This is a weekly series where we review last weeks NFL and NCAA action and check out new tailgating Ideas!

Oh oh. The Viking bubble burst. Last week they played like the Vikings of old and are no longer undefeated. It was an ugly game by both Philadelphia and Minnesota.

Here is the Schedule for week 8:

Thursday, October 27

7:25 PM NFL Nissan Stadium, Nashville 1,004 tickets available from $61

Sunday, October 30

Monday, October 31

7:30 PM ESPN
Soldier Field, Chicago 6,586 tickets available from $52
In the college ranks here is the latest AP poll:
Louisville joins the top 5 and Michigan moves up to #2.
Here is a highlight video for Week 8 in the NCAA.

Here are this weeks picks for your tailgating pleasure:

The Ultimate Tailgating bar:

Sriracha Bacon Wrapped Onion Rings by http://kirbiecravings.com/

Mrs. K writes:

To make these, first slice the onion, making sure to preserve the rings. You will then separate the rings, keeping the larger ones to make the onion rings. After the onions are wrapped in bacon, they are dipped in a sriracha honey sauce. They are then baked until the bacon is crispy. Another layer of glaze is then put on before serving.

For the recipe click HERE.

For the potato lovers, how about Crash Hot Potatoes by  http://thepioneerwoman.com/

The Pioneer Woman says:

They’re so simple, it’s terrifying. Well, not terrifying…but almost. They’re a lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking

For the recipe click HERE.

As long as we are all about carbs here, how about Cheesy Pull-Apart Bread by http://www.browneyedbaker.com/?

The Brown Eyed Baker says:

If the prospect of filling your belly with nothing more than carbs and cheese excites you as much as it excites me, then you need to run, not walk, into the kitchen and make this bread.

For the recipe click HERE.

Any good tailgating party has plenty of desserts. How about these Fried Cookie Dough Bites by http://thebakermama.com/?

Maegan of the Baker Mama says:

Fried chocolate chip cookie dough for the ultimate indulgent dessert!

For the recipe click HERE.

These Buffalo Chicken Lettuce Wraps by http://www.thesweetslife.com/ look awesome.

Natalie says:

If you love buffalo chicken anything, you must add these to your repertoire! Lettuce wraps aren’t always the simplest to eat, but a little mess on your plate is worth it for this healthy, easy appetizer or light meal!

For the recipe click HERE.

That’s it for this week. Be safe out there and may your favorite team win!

For more tailgating post click HERE.

For more about our food category click HERE.

For more great recipes click HERE.

Do you have a recipe to share? We would love to hear from you. Submit your recipes HERE.

Series Navigation<< 2016 Week 7 Tailgating Ideas2016 Week 9 Tailgating Ideas >>

One Minute Video Recipes

About Dan Ashbach 793 Articles
Meet the Dan behind Dan330. He started a Pinterest account in December 2011 while off on a leave from his day job as a captain on an Airbus A330. While traveling the world, Dan practiced his longtime hobby of photography and developed his eye for natural beauty and appreciation of great photography. Continuing his love of exploration and great pictures, Dan added Pinterest to his daily routine; especially during the long Minnesota winters. His eye for great photography was recognized by the Pinterest community and in just under one year, Dan330 had attracted over one million followers. Dan and his wife Laurie have three children, seven grandchildren and two grand puppies. When not pinning, Dan loves to travel and participate in just about any outdoor activity. There are a few exceptions to this, but to find out what they are you have to go to the Dan330 board dedicated to “Things he won’t do”.


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Blur Sotongs, Rude Singaporeans

The May 4 issue of TIME says “Despite years of government campaigns, Singaporeans are not the most courteous lot. Your cheerful ‘Good morning’ or ‘Thank you’ is apt to be returned with a blank stare.”

How true!

Take my office, there are faces I’ve seen since 2001, the year I came on board – the same old faces, faces belonging to fellow colleagues I don’t really work with, but still, they look familiar to me and I’m sure I look familiar to them too. But whenever I said “Hi” or “Good morning” to one of those faces, more likely than not, I would get  a “blur” stare back. Some of these “blur sotongs”  really stare as if you’ve just performed bukaki on their wives or have robbed their daughters of their virginity.

Then there are those who would only smile at you when they need you. From 2001 until now, I have never been treated with any consistency. For example that bimbo who needed my help with something back in 2003 would be nice to me back in 2003, but now, in 2009 when I am no longer of any use to her, she behaves as if I am transparent. She doesn’t even acknowledge me in the elevator. And these are people I’ve actually worked with at some point in time.

Listen, I’m like 127 kilos and I’m at least 1.85 meters tall, and all year round, since 2001, as a subject matter expert – no, I am NOT the boss – I visit every Asia Pacific country in which we have offices, I make presentations and give speeches to literally tens of thousands of fellow colleagues, so it’s a bit hard to behave as if I’m transparent.

What to do?

You see, this little company I work with is truly global. We have about 400,000 staff worldwide, we have Nobel Prize winners among us so it is only inevitable that we have our fair share of brain-damaged bimbos with zero EQ in our midst too. In Singapore we have several thousand people, so I don’t expect to know everybody and I don’t expect everybody to know me.

Still, there’s no excuse for the majority of fellow colleagues to behave like “blur sotongs.”

But that’s Singaporeans.

When I go to my Bangkok office or to my Manila office, things are so different.

Thais and Filipinos exude a genuine warmth and are very hospitable people.

But no, not Singaporeans – they all walk around as if they’re all suffering from a really bad case of constipation, they don’t smile, they behave as if they will stab you in the back the moment you’re not looking. The office is cold and soulless.

And mind you, some of these are people who are religious, who meet to study the scriptures, who attend weekly worship services and who are the  holier-than-thou types.

At one time the most hated person in the Singapore office was a holy dickhead. Nope, he wasn’t detested by everyone because of his religion, he was detested because he was a total jerk.

We all knew when push comes to shove, he would be the very first to do us in.

Nope, he wasn’t going to stick his neck out for us. His number one priority was to take care of himself.

He would even sell his own mother if he had to.

That was the general consensus.

Aren’t these cretins aware that their holy book says even though they may speak with the tongues of men and of angels, but have no goodwill towards their fellow human beings, they would become only as sounding brass, or tinkling cymbals?

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