Zucchini And Leek Soup

Zucchini and leeks combine to make a wonderfully green soup. Light and refreshing, this soup can be served hot or cold, but being ever so Irish, I like it hot.

Inspired by the more traditional Irish recipe for potato and leek soup, I love to make this soup when I have lots of zucchini on hand. Or perhaps I should give this soup its European name, courgette and leek soup.

Zucchini or courgette and leek soup

I remember when I first came to America, I had no idea what on earth a zucchini might be. I remember searching for courgettes in the grocery store only to spot them under the strangely named sign “zucchini”.

And then I checked a little closer and discovered that what I called an aubergine bore the strange title of “egg plant” in the good old USA.

My ongoing American evolution continued at the grocery store with never ending culinary lessons and naming tips.

At the end of every summer I often hear my green thumbed neighbors searching for zucchini recipes, when they are blessed with an abundant crop of these nutritious and easy-to-grow vegetables.  This soup is my answer to their recipe pleas.

And so without further ado, here is my recipe for zucchini and leek, or courgette and leek soup.

Remember, it’s green coloring makes it perfect for St. Patrick’s Day celebrations.

Ingredients for zucchini and leek soup

Ingredients

4 medium zucchini (washed and sliced)
1 large leek or 2 small leeks (washed and sliced)
2 oz butter
1 carrot (peeled and sliced)
1 potato (peeled and sliced)
6 cups chicken stock
salt and pepper to season
1/4 cup whipping cream
parsley (to garnish if desired)

 Washing Leeks

Directions:

Prepare the vegetables carefully. Leeks can contain dirt trapped between the inner layers of the vegetables, so it’s very important to wash them well. If you need some tips on how to wash and prepare leeks check out my recipe for potato and leek soup.

Sliced courgettes or zucchini, potato and carrot for soup
Wash the zucchini, then slice them skin and all. I find the outer skin adds flavor to this soup.  Peel and slice the carrot and potato.
Melting butter in a dutch oven for soup

Melt the butter over medium heat in a large Dutch oven or pan.

Add the sliced vegetables and stir to completely cover them in butter. This coating of butter is important for sweating the vegetables and helping them to not stick to the bottom of the pan.

Sliced zucchini, leeks, potato and carrot for soup

Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables.

Shake the pot occasionally to prevent the vegetables from sticking. It’s important not to brown the vegetables, but merely to soften them in the steamy pot.

Adding stock to zucchini and leek soup
Add the chicken stock and season with salt and pepper to taste. You can use vegetable stock for this soup too if you prefer vegetarian recipes. I like the taste of chicken stock with the leeks, but the choice of stock is completely personal.

Bring the soup to a boil, then reduce the heat and simmer the soup for 20 minutes.  Remember, gentle heat is very important for cooking soups.

Tender vegetables in stock before pureeing soup

When simmered enough, the vegetables will be fork tender. The trick to a nicely textured soup is to cook the zucchini and the leeks long enough to make them nice and soft before whizzing them with the blender.

Puréeing soup with an immersion blender
Turn off the heat and allow the soup to cool slightly before blending it until smooth. An immersion blender works great, or else blend it in batches in a liquidizer.

Adding whipping cream to soup purée

Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.

Pot of zucchini and leek soup

Serve this soup warm or cold, and garnish with parsley if desired.

Zucchini and leek soup with brown bread

Irish brown bread is a tasty accompaniment to this soup. Irish potato bread is another great partner for soup.

But whether you like your soup all on its lonesome, or with a nice slice of bread, I hope you enjoy this zucchini and leek soup as much as I do.

Here’s the printable recipe:

Zucchini And Leek Soup

Serves 8
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Meal type Soup

Ingredients

  • 4 Medium zucchini (washed and sliced)
  • 1 Large leek (washed and sliced)
  • 2oz butter
  • 1 carrot (peeled and sliced)
  • 1 potato (peeled and sliced)
  • 6 cups chicken stock
  • salt and pepper to season
  • 1/4 cup whipping cream

Optional

  • parsley (to garnish)

Directions

Step 1 Melt the butter over medium heat in a large Dutch oven or pan. Add the sliced vegetables and stir to completely cover in butter.
Step 2 Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables. Shake the pot occasionally to prevent the vegetables from sticking. Do not brown the vegetables.
Step 3 Add the chicken stock and season with salt and pepper to taste.
Step 4 Bring to a boil, then reduce the heat and simmer the soup for 20 minutes. The vegetables will be fork tender.
Step 5 Turn off the heat and allow the soup to cool slightly before blending it until smooth.
Step 6 Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.
Step 7 Garnish with parsley, if desired, before serving.

Slán agus beannacht leat!

(Goodbye and blessings)

 

Irish American Mom

The Irish Cuppa Tea Plus A Giveaway From Dolmen County Retailers

Believe it or not, Ireland is one of the leading consumers of tea per capita on the planet. Now I would have assumed India or China might receive this honor, but no, the people of Turkey, Morocco and Ireland love their cuppa the most.

And I for one, am a tea-loving, Irish woman. I love to start my day with a nice, warm cup of tea, or should I say pot of tea, because one cup is never enough.

And so today, let’s explore this phenomenon of Irish tea drinking, followed by a wonderful “Tea for Two” giveaway, sponsored by Dolmen County Retailers.

Before I share the details of this giveaway, let’s first enjoy a little ramble about the Irish cuppa tea ……

Cup of Tea and Biscuits

The Introduction of Tea To Ireland:

 

Tea was introduced to the Emerald Isle by the Anglo Irish aristocracy in the nineteenth century. This new Indian import was way too expensive for regular Irish laborers to enjoy in the early years of that century.

Before the Great Hunger, tea was reserved for guests of honor only, likely the doctor or the priest. However, once Ireland’s economy improved in the latter half of the 1800’s, the nation’s affinity for this hot brew just grew and grew.

Vintage China Teacup, Saucer and Plate

Rules of Irish Tea Making:

 

By the turn of the twentieth century every Irish mother was an expert tea maker. Or perhaps I should say “tay maker”.

In the Irish language the word for tea is “tae”, and is pronounced “tay”, which explains why so many cups of “tay” are poured in Ireland every day.

And believe me, every Irish mother knows exactly how SHE makes her tea.

God forbid you forget to scald the pot before adding the leaves or the tea bags. This scalding process involves adding a small amount of boiling water to the empty pot, swishing it around for at least 10 seconds to remove any residue from previous brews, then discarding the hot water.

When I was a little girl in the 1970’s I only remember tea being made with loose tea leaves. In the 1980’s the popularity of tea bags grew. Irish tea drinkers quickly discovered the ease of clean up with this wonderful invention.

But now, back to the rules …..

Only boiling water is acceptable to “wet the tay.” None of this tepid, warm water found in so many American hotels for dunking tea bags hiding weak, tasteless tea leaves.

A boldly flavored, black leaf is imperative for proper Irish tea.

Irish tea is brewed in a teapot rather than directly in a cup.

This facilitates the process of properly “drawing the tay.” Exactly how long the pot must linger over a low heat to produce the perfect shade of brown varies from family to family, and even from person to person within a family.

And for some Irish mothers, the pot must be swaddled in a homemade, knitted, tea cozy to achieve perfection.

http://www.irishamericanmom.com/2014/06/21/blueberry-scones

How The Irish Drink Their Tea:

 

Some like it weak, some like it strong, but nearly all Irish people like it hot. No ice tea for most true Irish men and women.

And don’t get me started on sweet tea. Just like coffee, it’s not for this Irish gal. Even after living in the southern United States for the best part of eighteen years, I still can’t drink this southern favorite.

But I digress. Back to the Irish hot brew ……

Some Irish like their tea as dark as porter when it’s finally poured from the pot, and nine times out of ten milk is added.

No fancy lemons or flavorings.

Just a drop or two or ten of milk, and for some a spoonful of sugar helps the tay go down.

Tea and Scone

Hmmm Yummy

The Famous Irish “Cuppa”:

 

In Ireland a “cuppa” always refers to tea. No “cup a joe” is associated with the term “cuppa”.

We’ll stick to ordering “a cup of coffee”, and reserve the highly honored title of cuppa for none other than our favorite beverage.

In fact, having a “cuppa and a chat”, may be Ireland’s favorite pastime.

Of course there are a few superstitions surrounding your cuppa, with floating tea leaves and rising bubbles predicting the arrival of strangers, letters and riches. If bubbles rise to the top money is on the way. But in some parts, to receive your fortune you need to lift the bubbles onto a spoon before they burst on the edges of the cup.

In my granny’s house floating tea leaves indicated a letter was on its way, but alack and alas there are no more letters in our tea with the adoption of tea bags. E-mails and tea bags must have ensured the demise of letters in the mail. In some parts, floating leaves meant a stranger would soon arrive at your door.

I remember rescuing a floating leaf, placing it on the back of my left hand beneath my thumb, then thumping it with the side of the other hand. The number of hits it took to get the leaf to stick to the other hand told how many days you had to wait for your letter. Perhaps others counted the days to wait for the stranger to arrive in this same manner, and I believe some counted the years till they wed in the same way.

Green and gold china teacup

Irish Pubs Must Serve Tea:

 

No respectable Irish household would be found without tea, and believe it or not, Irish pubs are legally required to provide tea.

I was so surprised to discover this little intricacy of Irish law, but perhaps that’s how those who abstain from alcoholic drinks came to be known as “tea totallers”

 

Irish Customs When Offering A Cuppa:

 

Now when offered a cup of tea in Ireland it is customary to first decline, and to await a second offering of refreshment. In a previous post, I explored this little Irish cultural nuance. One reader, Milly explained this Irish habit beautifully in the comments section of that post:

 

“During the famine, a host, to be polite, would offer their guest some refreshments.

The guest would understand that it was likely there were no refreshments to be had,

and would politely decline.  If the host had nothing to offer,

no further offer would be made, and both parties would understand the situation.

If a second offer was made, it would mean that the host was in fact

in a position to provide their guests food/drink,

and at this point the guest may accept.”

 

Thanks for this wonderful insight, Milly.

A Cuppa Tea In The Hand

 A Cuppa Tea In The Hand:

 

Another peculiar Irish tradition is the offer of a “cuppa tea in the hand.”  When a hostess doesn’t want to put too much pressure on a guest to indulge in a cuppa, the invitation is worded as follows:

 

“Ah sure, you’ll just have a quick cuppa tea in the hand.”

 

The simple sentence is full of innuendo and hidden intent. The hostess is telling her guest she understands what a busy person her guest just happens to be. There is no pressure to have a cuppa, but if the guest does decide to imbibe, a quick departure will be totally understood. There isn’t even an expectation that the guest would have time to sit down.  A cup of tea can always be gulped down standing up if the world is calling.

Oh, the nuances of Irish tea drinking ….

 

Tea for Two from Dolmen Retaileers

The Prize – A “Tea for Two” Giveaway Sponsored By Dolmen County Retailers:

 

Customized gift card from Dolment County Retailers

To celebrate the importance of tea drinking in Irish culture, Des Lee from Dolmen County Retailers has graciously sponsored a prize for a giveaway for readers of Irish American Mom.

One lucky winner will receive a Tea for Two Giftpack containing a box of Barry’s Gold Blend Teabags, 2 packets of Ireland’s favorite chips or crisps – Tayto cheese and onion flavor, and 4 Jacob’s Club Milk chocolate biscuits, a perfect treat with a cuppa tea.

Dolmen County Retailers is a new business whose goal is to bring you a taste of Ireland, even when you are far away from home.  Irish people living abroad often long for a taste of home. Sometimes it’s Irish tea they crave, or biscuits or a special chocolate bar or crisps, or a favorite treat from childhood. Dolmen County Retailers aim to provide a full range of these items which are easy to order with a few clicks of a mouse. Des Lee and his team take care of the rest, shipping your favorites to wherever you are in the world!

They even include customized message cards at no extra charge.

 

The Giveaway:

 

I’m making just a slight change in the giveaway entry process this time around. With more and more entries for each little competition on my blog, manually writing out tickets is beginning to take quite a bit of time. 

There’s something about paper cutting and pens that attracts little ones. Whenever I heard a little voice ask: “What you doing, Mom?”, I started to reflexively respond with “Don’t touch anything.”

So I thought I would give Rafflecopter a try, to see how well it works. I’m hoping it will make the whole process of running raffles smooth and easy.

Extra entries can be obtained by following along on Facebook, Pinterest and Twitter. Just log in to the widget below with your name and e-mail address and you should be guided through the steps for entering.

I hope it isn’t too difficult, and thanks to all who comment and enter this little giveaway.

a Rafflecopter giveaway

A big thank you to Dolmen County Retailers for providing this lovely prize. Feel free to leave a comment, even if you choose not to enter the giveaway.  I look forward to hearing your stories about tea.  

Slán agus beannacht leat!

(Goodbye and blessings)

 

Irish American Mom

 

And now a little bit of legalize through a quick disclosure: Irish American Mom does not have any financial connection with Dolmen County Retailers and did not receive payment for publishing this post and giveaway. I simply wish to help spread the word about this new Irish business venture. Thank you to all who support the wonderful Irish and Irish American enterprises who sponsor giveaways on my site.

Soup Making Tips For Fall Or Autumn

Once Labor Day has passed, and fall is in the air, it’s time to start thinking about soup. There’s nothing like a bowl of chunky, satisfying soup on a nippy day, to warm the cockles of your heart.

Soups come in all colors, textures, and tastes. In fact, I think it’s safe to say there’s probably a soup to to suit every palate.

Bowl Of Carrot And Coriander Soup

In Ireland, we describe a chunky soup by saying:

 

“There’s eating and drinking in that.”

 

Remember, in this case, the word “eating” is usually pronounced in a manner similar to “eightin”, as in the number 8.

But whether you prefer drinking a clear, soothing broth, or eating a thick, substantial stew, I’m quite certain there is an Irish soup for you.

In the next few weeks and months I plan to share some of my favorite soup and stew recipes.

I know some people feel a recipe is unnecessary for concocting a perfect soup, sticking to the motto:

 

“You can’t go wrong with soup.”

 

Truthfully, you can and you can’t go wrong with soup. For some all-in-the-pot, mix-it-all-together kind of soups, they taste delicious no matter what. But on the other hand, you can go very, very wrong with more delicate, puréed soups, that require the perfectly flavored stock, the right amount of seasoning, or a dash of cream or milk to add depth, and an underlying richness.

An Old Famine Soup Pot

To prepare for the “soup making season” I thought a post on some basic tips for soup success is in order.

 

1. Fresh is Best:

 

Any soup is only as good as the ingredients used to make it, and with that in mind, my motto is “fresh is best”. Fresh vegetables and good quality stock are keys to tasty soup.

Now don’t think I’m not known for opening a bag of frozen peas for a quick soup. I do use frozen vegetables frequently, since they are flash frozen at peak freshness, but I tend to steer clear of canned ingredients in my soups. The canning process adds way too much sodium for my taste buds.

2. A good stock:

 

Stock dictates the underlying flavor and ultimate taste of each and every soup. Choosing between vegetable based stock, chicken, beef or fish stock is the most important decision for any soup.

I often use store bought stock, but truly they don’t come close to the flavor of a good home-made stock. Recently, I have been paying quite a bit of attention to food labels and try to steer clear of any ingredients I can’t pronounce. Some cheaper stocks are full of preservatives, and are laden with salt.  Organic stocks are twice the price, but worth it for flavor and goodness. However, the budget friendly decision is to make homemade stock.

In the coming days and weeks I’ll share my stock making tips with a few basic stock recipes. With a crockpot you can simmer a good stock even while you’re out and about.

 

3. Herbs and spices:

 

Herbs and spices can lift a soup from ordinary to extraordinary. They’re my soup pot heroes. They add flavor, working away busily spreading their magic in the pot. Fresh or dried herbs work well, but the general rule for dried herbs is to use one third of the quantity of fresh.

Saute leeks, potato and onion

4. Make sure the vegetables do the sweating, not you! 

 

Many soup recipes start out be telling you to ‘sweat’ the vegetables. The term does sound a little gross for those not used to culinary lingo, but to tell you the truth, it’s a very accurate description of what is going on in the soup pot.

When “sweating” vegetables, they are gently cooked in a tiny bit of fat, to get their juices to leak out, and to release their inner flavors.  You get their juices flowing, so to speak.

To promote this process, the pot is covered to trap steam, which helps soften the veggies. It’s important to keep the steam trapped in, so lifting the lid is not recommended. Instead, lift the whole pot and give the veggies a good, old shake to stop them sticking.

This “sweating” usually takes about 10 minutes. The ingredients shouldn’t be browned or caramelized, but slightly pale after their time in the pot sauna.

Iron Viking Soup pot over open flame

5. Simmer, don’t boil:

 

Simmering is vital for good soup. When vegetables are boiled they end up tumbling all over the pot, hitting off the sides, damaging their texture and spilling all their flavor into the stock. So simmer, to avoid somersaulting peas and carrots.

Similarly, when reheating a soup it’s important to simmer without boiling. This is especially true for soups with added cream. When the cream boils it separates and creates a fatty film on top of the soup. So, my rule of thumb is, gentle heat for luscious soup.

Using Immersion Blender To Puree Soup

6. In praise of hand held blenders:

 

In my granny’s day smooth soups were achieved by mushing and sieving the cooked vegetables. No such work for today’s cook. Liquidisers or blenders do a fine job of puréeing soup, but ladeling the liquid in batches is slow, not to mind the risk of splattering hot liquid all over the place if the jug is overfilled.

My best soup-making friend is my hand-held blender. I take great satisfaction in blitzing a soup with a quick dunk of its all-powerful blades. There’s nothing like a quick whizz with a hand held blender for a perfectly textured soup. I highly recommend one of these gadgets.

Potato and Leek Soup

And so there you have it! A few good soup-making tips, to whet your appetites for some delicious soups over the coming months. As I type this blog post, a tasty chicken stock is simmering away in my crock pot. I’ll share my recipe in the next few days.

Stay tuned for plenty of stock and soup recipes in my upcoming recipe posts.

 

Slán agus beannacht leat!

(Goodbye and blessings)

 

Irish American Mom

Beans On Toast – An Easy Lunchtime Staple For Irish Moms

Beans on toast featured regularly on my lunchtime menu as an Irish kid – a simple, nutritious meal I’m quite certain continues to be eaten regularly by many Irish and English children.

Beans on Toast

An American friend once asked me about Irish lunchtime menus. Peanut butter and jelly sandwiches are the all-American, easy, lunchtime staple. No PB & J for me when I was growing up in Ireland. Even after spending over twenty years in the United States, I still don’t appreciate them.  I must confess I find it very hard to eat a peanut butter sandwich. The whole bread, jelly, and peanut butter combination is just too sticky for my Irish trained palate.

When posed with this Irish lunchtime inquiry I had to think for a minute before answering. What is the inexpensive, go-to lunch for Irish mothers? The answer I believe is beans on toast.

Now it’s not a menu item for school lunch boxes, but for midday meals served at home, beans on toast are just perfect.  In fact, beans on toast may be found on breakfast, lunch and dinner menus in many Irish or English homes, especially when budgets are tight.

Should I use a singular verb after beans on toast, or the plural form?  Beans on toast ‘is’ or should I type beans on toast “are”????  Not sure what the answer is, but I hope you’ll forgive any beany grammatical errors.

An Irish Lunch - Beans on Toast

Many Americans are probably saying “what’s the deal?”  For those whose palates are trained on spicy foods this meal may seem very bland. But let’s face it, we Irish think salt and pepper are spices, so beans on toast suit us perfectly.

And into the bargain they’re cheap and easy to store. A can of beans in the pantry and you’re set.

Furthermore, beans in red sauce are one of the most inexpensive forms of protein available to a busy mom, and preparation is a snap. (That “furthermore” is really making me sound like a bean aficionado.)

Here are my cooking instructions:

  • Heat some beans in a saucepan.
  • Toast a slice of bread.
  • Butter the toast if you wish.
  • Then pile the beans and sauce on top.

Some beans on toast connoisseurs forego the butter, but I find a slice of thick white toast spread with Kerrygold butter is a perfect bean base.  The salty butter adds a lovely complimentary flavor to the beans.

Fried Egg with Beans on Toast

To beef the beans up for dinner, a poached or fried egg can be served right on top. I suppose beefing them up is the wrong word when using an egg, but you know what I mean.

I hope you like how over cooked that fried egg is by American standards, but that’s how they turn out when fried Irish style. No sunny sides up or over easys for an Irish cook.

Another option is to top them off with a slice of grilled or fried tomato, and two slices of bacon or rashers as we say in Ireland. Yummy! Yummy! Yummy!

I knew someone who liked to spread Marmite on their toast, before topping it off with beans. Marmite is a dark brown, salty, savory spread made from yeast extract. Not for me, but everyone adds their own little touches to make their beans on toast special.

Finely diced onion can be caramelized in a pan before adding the beans for heating. A dash of Worcestershire sauce and mustard kick the flavor up a notch.  I suppose these steps bring the beans a little closer to American BBQ beans.

A slice of cheese, grilled to melting point on the toast, is delicious hidden beneath the beans. My mouth is now watering thinking about bland old beans on toast.

As children we loved to drink a cold glass of milk with our beans, but as I grew older I replaced the milk with a nice cup of hot tea with a little dash of milk. Again, most Americans are probably aghast at this menu combination. But the plain old fact is, I have Irish taste buds.

English Lunch - Beans on Toast

Here in America I buy vegetarian beans. No pork and beans in this house. I’m not fond of a piece of  pork rind floating in my beans as they heat. A can of vegetarian beans reminds me of Irish beans the most.  Luckily, my local supermarket stocks Heinz vegetarian beans.

The brand of choice when I was growing up in Ireland was Bachelor’s beans. Their advertising logo consisted of two little men singing to their hearts’ content:

“Bachelors! Bachelors!”

 

Anyone remember them?

 

I’d say there were, and probably still are, many Irish bachelors whose cooking repertoires consist of beans on toast; no more; no less.  The after affects of said beans may be one of the reasons for the aforementioned state of  bachelorhood.     :)

Wishing you all happy and easy lunchtimes.

 

 

Slán agus beannacht leat!

(Goodbye and blessings)

 

 

Irish American Mom

 

Blackcurrants – A Taste Of Ireland I Miss In America

I love the intense tart flavor of black currants, a distinctive taste of the British Isles I have missed during the past twenty-something years spent living in America. 

Black Currants

Last week my sister’s backyard black currant bushes were laden with fruit ready for harvesting. I willingly volunteered to be her fruit picker for the day.

Blackcurrants remind me of my Granny. Her garden boasted many fruitful shrubs. During the last week of July each year her finger tips were stained purple as she picked thousands of black currants for jam.

Black Currants Close-Up

Few Americans know the taste of fresh black currants, or have ever even heard of the fruit.  I never understood why, until I decided to do a little bit of research for this post.

I was surprised to learn most states banned cultivation of black currants for most of the last century.  Brought to America by early English settlers, the 20th century brought a quick end to their earlier popularity.

Apparently the bushes can be carriers of a fungus lethal to pine trees. Identified as a threat to the vital logging industry in the U.S. black currants were simply outlawed in 1911.

Blackcurrant Bush

And over the next one hundred years the poor black currant was simply forgotten.  They faded from the American countryside, supermarket, and memory.

New disease-resistant varieties of currants were developed in the 1960’s. When the federal ban on growing currants was transferred to individual state jurisdiction in 1966, this lowly berry made no comeback whatsoever.

Not until recent years did a few states in the north east repeal the ban on their cultivation. Black currant growing is still outlawed in several states. I hope in years to come more and more Americans will welcome back the black currant, and farmers will start jumping on the currant cart so-to-speak.

Bowl Of Black Currants

With a deep and musky aroma, these dark berries are no where as sweet as the favored American blueberry.  Their distinctive mouth-puckering sourness mean they are best when tempered with a little sugar

Black currants grow in bunches of small, glossy, black fruit and are perfect for making jams, jellies and syrups.  Their perfect balance of sweetness and tartness, make them an ideal ingredient for sauces to accompany fattier meats.

Used in Europe for making juices and cordials, delicious purple sorbets, or compote’s for ice cream, the fruit is extremely popular in Ireland.

Growing Black Currants

The currants ripen fairly evenly, with harvest typically taking place during the last week of July. My sister’s berries ripened on cue this year, especially after all the wonderful sunshine enjoyed over this amazing Irish summer.

I was pleasantly surprised to find out black currants have four times more vitamin C than oranges, and twice the antioxidants of blueberries.

Are blackcurrants after all the berry best fruit for you?

And so I hope you have enjoyed my photos and ramblings through an Irish fruit garden where last week I spent some very relaxing hours picking the berries of my childhood, with happy thoughts of days gone by swirling through my mind.

 

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom