Below is the index for all of my posts while I did the 12-week certificate course in Ballymaloe back in 2014, feel free to click through to each day.
In November 2020 I transferred my entire website from wordpress.com to WordPress.org, unfortunately, this resulted in the loss of some of my content.
Day 0: Leave your Prada and Gucci behind
Day 1: “This is a wooden spoon!”
Day 2: No soggy bottoms, please
Day 3: The need to knead
Day 4: “It’s a moment in a glass”
Day 5: “A mouth like the Jack Lynch tunnel”
Day 6: No rest for the wicked
Day 7: Lazing on a Sunday afternoon
Day 8: Chicken you believe it?
Day 9: “Recipes are good as a guide – they’re not bible”
Day 10: Wine after wine
Day 11: “Meringue waits for nobody!”
Day 12: The day I murdered a meringue
Day 13: It’s oh so quiet
Day 14: Basking in the rebel county
Day 15: “If you ever catch crabs…”
Day 16: “Have some supper darling, before I stab you…”
Day 17: “The most expensive thing in a café is an empty chair”
Day 18: “The wetter, the better”
Day 19: “You’re better off putting it on your face”
Day 20: “As long as it’s not my blood, I’m happy”
Day 21: Back on the ranch
Day 22: “Much ado about mutton”
Day 23: “Bred to be grass-fed”
Day 24: Roll of thunder, hear my cry
Day 25: “You could knockout the whole of Munster with that!”
Day 26: “Here at Buttermaloe”
Day 27: “Like a badass, filleting”
Day 28: Splish, splash, splosh
Day 29: “Born onto earth”
Day 30: “It’s very good for the soul”
Day 31: “Bigger than the Late Late Toy Show”
Day 32: “The sexist word in food folklore”
Day 33: “Like a fine, cashmere blanket”
Day 34: The English Market
Day 35: Oh sweet cicely!
Day 36: “A pan of water to a furious boil”
Day 37: Full-time forager
Day 38: “Give sherry a chance!”
Day 39: Droopy dill and fun-living fennel
Day 40: “How to get a well-browned bottom”
Day 41: Knocking around Knockadoon
Day 42: Curry house!
Day 43: The joys of adulthood
Day 44: Stuffed to the brim
Day 45: Sweet dreams are made of sourdough
Day 46: “It’s all about the wobble, not the bass”
Day 47: “You’re highly contagious”
Day 48: Is binn béal ina thost
Day 49: You stay classy, Ireland
Day 50: Today my Alfred was born!
Day 51: I may have a sourdough addiction
Day 52: A “toolbox of flavours”
Day 53: Ode to a candied peel
Day 54: The end of week eight
Day 55: Mammy, Midleton and Munchies
Day 56: Sunday morning, no rain pouring
Day 57: Members of the Lost Knives Club
Day 58: Would you like fries with that?
Day 59: The matriarch of Irish food
Day 60: The business of food
Day 61: Rare, juicy and full of flavour
Day 62: On yer bike!
Day 63: Hitting the books
Day 64: Not expensive, just sophisticated
Day 65: Drink less, but better wine
Day 66: “We should treat them like diamonds”
Day 67: Here’s the Beaujolais, Beaujolais Nouveau!
Day 68: Goodbye week ten!
Day 69: A ray of sunshine among cuts of meat
Day 70: The best bottle on the table is always the empty one
Day 71: Dropping like flies
Day 72: Death by meringue part two
Day 73: Úna-Minh dreams of sushi
Day 74: At the quack of dawn
Day 75: A day in the leaba
Day 76: Cough and splutter
Day 77: Just one day left in the kitchen…
Day 78: “That absolute slap-across-the-face flavour”
Day 79: “There once was a man that ate a motorcar…”
Day 80: Channeling my inner Florrie!
Day 81: The studious adventures of Úna-Minh Kavanagh
Day 82: The final blogpost
Things you need to know before doing the 12 week course at Ballymaloe Cookery School
