If you are still following along with me on our Kenney adventure in Ireland, I thought we should pause for a cookie break.
These are called "Swedish Ginger Cookies". We make them every year and bring some to teachers and friends to share and celebrate the change of seasons.
This year, the family M. babysits had a baby girl so we brought them a plate of these fall cookies on our visit.
As leaves start to fall all over the country in the U.S. as well as in Ireland, I have been having fun playing around with some camera techniques.
This is a technique called "bokeh". I've been trying to see what fun things I can do playing around with light.
Little did we know what gorgeous landscapes we would have ahead of us after leaving the city of Dublin. I am most excited to show photos from the Irish countryside.
But, first!! I'm getting ahead of myself. Our day in Dublin, Ireland.
You just can't go to Dublin without laying your eyes on the "HaPenny Bridge". The bridge is right in the heart of Dublin where everyone is hustling and bustling.
One of my favorite authors, Maeve Binchy is Irish. I enjoyed remembering scenes from her novels as we walked around this historic city.
I wish we had more time to spend in Dublin but, honestly, we raced through the day. Our true intent on this trip was to get to the countryside, relax, and just soak in some fall scenery.
The city was busy! Much busier than we imagined and we jostled and shuffled our way up and down narrow little lanes until we made our way to the Guinness Factory.
Guinness! Just as one must see the Ha'Penny Bridge in Dublin. One must understand the importance of Guinness Beer to this country of pubs.
Patrick was thrilled. This tour spoke to his love of all systems mechanical and to all things...well...beer!
The tour was very well put together and easy to follow along with the automated screens guiding people through the process of roasting barley, collecting hops, and blending it altogether just perfectly.
We made our way to the very top of the factory floors. In a huge room, crowded with beer enthusiasts everywhere, is where the crowning glass of Guinness beer is poured for each guest.
After we collected our glasses of beer, we found an out of the way table where it was quiet. We had a wonderful view of the city of Dublin.
We were tired. We relaxed in our little nook for a good long while, enjoying a cold drink and some "crisps" while looking out at all of Dublin.
It was time to return back to Clontarf Castle. That night was to be Riley's birthday dinner at the Castle restaurant "Fahrenheit Grill".
The salmon was delicious. We were recommended to try the various seafood dishes in Ireland. The smoked salmon salad was also very fresh and flavorful with its vodka soured cream julienne of beetroot, and salmon caviar over a fresh herb salad.
However, this lamb dish captured the night for me. I really enjoyed the tenderness of the lamb with a rich cognac cream and peppercorn sauce.
We were all excited about getting into the Irish countryside. And, it does not disappoint!
Everything we ever read and heard about the countryside of Ireland is true. It is enchanting and alluring around every narrow curvy country road.
Our plan was to head south to a small fishing port town called Kinsale. Along the way, we thought we might stop and see the ruins of The Rock of Cashel.
Last night in the castle. A wonderful dinner enjoyed. Our itinerary was carefree at this point with two days to amble along the coastline of Ireland. Eventually, we would check into our home away from home, The Pax House, on the Dingle Peninsula.
Swedish Ginger Cookies:
2 sticks of butter (16 Tbsp)
1 1/2 cups of sugar
1 1/2 Tbsp orange zest
2 Tbsp. dark corn syrup
1 Tbsp. water
3 1/4 c. flour
2 tsp. baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Cream 1 cup of butter and 1 1/2 cup of sugar together. Add 1 egg and beat until fluffy. Add orange zest, dark corn syrup, and water. Mix altogether.
Sift together the flour, baking powder, cinnamon, ginger, and cloves. Stir these ingredients into the cream mixture. Chill for two hours.
Preheat oven to 375˚ F. Take dough out of refrigerator and bring to room temperature. Roll out dough on a floured surface and cut with fall leaf and acorn cookie cutters.
Bake for 8 to 10 minutes until edges have begun to brown.