This is a magnet that I have on my refrigerator at home, and when I meet people who know and/or have this same magnet, I immediately connect. I think that it’s a connection of a kindred spirit of hospitality. I find that when I meet someone new, a great conversation starter is to ask about their favorite food memory. The result is almost always a look of complete joy as they explain their favorite whatever-it-might-be. And it’s not just the flavor they remember - it’s the way they felt to have someone have made food for them. They felt loved. THIS is why I cook. It is my way of saying I care. Those of you who have sat around my kitchen table know that nothing brings me more joy than this.

Week three at Ballymaloe is officially DONE. The dizzy and overwhelmed lenses are coming off, and we are settling into the weekly routine and gearing up for Week Four. My highlight of this week without a doubt was baking my first loaf of sourdough bread.

My sourdough was baked on Tuesday! After a week and a half of diligent care and feeding of my starter (now appropriately called a sponge), I made dough, let it ferment, and baked it 48 hours later. During this process, the sponge and dough take on a distinct personality, and we students become quite attached to our breads. My new loaf was A-MAZING! And now I am a sourdough machine…with two more expected loaves set to bake on Monday morning. This new addition has just elevated our weekly roommate wine and cheese night several notches!

While we are on the subject of wine and cheese, I was super delighted at the unexpected wine segment of this program. I’ve been drinking wine for a long time - I know what I like to sip with what, and I understand the basics. Mostly I have subscribed to the “if you like a wine, it’s a good wine” motto. Simplistic? Yes. But I have always been happy with that. And if I wasn’t, well, just pour me another glass friend, and I’m happy. I have a series of five different afternoon long classes where I am learning loads about wine. I think ultimately I will still drink the wines that I know and love, but now I will know WHY I love them so much!

I should probably take a moment and tell you a bit about the individual teachers here. They are, in one word, exceptional. They are the first to show up and the last to leave each day, and have the kindest hearts and an inordinate amount of passion for cooking and teaching. They range in age and personality, and most of them have run restaurant kitchens. Responding to a call to teach, they share a common thread of avid interest and dedication to their craft. The students here share kitchen space with a weekly partner, and each kitchen has up to eight separate stovetops. The individual teachers then guide the various groups, with each station being responsible for a section of daily menu. Each day we cook from 8:30a-12:30, and produce a full meal (starters, salad, main and dessert) for the 64 students, teachers and various guests. It’s really quite a production! When we are through cooking, the kitchens are cleaned in record time and we all sit down to dine together. The teachers are the hub of this grand wheel, and they keep everything humming along! I’ll begin by inroducing Tiffen, a most proficient teacher. Sporting a joyful baritone voice that resonates throughout the kitchen, when you have done well, trust me, you’ll hear it! Ready with a witty remark and flawless instruction on technique, nothing escapes his notice. Mamie is a sweetheart, providing each of us with personal attention and expert guidance. Never more than three feet away, she responds within three seconds of hearing her name. She’s constantly watching out for everyone in her care, and guides us with a firm, yet kind hand. Our kitchen leader, Debbie, leads her individual group in addition to keeping the entire kitchen in hand. At first I was very afraid of her (gulp!), but after working next to her section this week, I have come to adore her, and am looking forward to being in her section this coming week. This is just the start, and I’ll be sure to keep you up to date with more of them as I get to know them better.

My something new for the week: making sausages and breaking down a whole fish. I am super excited about being able to make sausage and salami! I absolutely love a good Italian sausage, and thrilled that I can customize and make what I like – all on my own. Aaaah, the fish! I have learned that breaking down a fish is an awesome skill to acquire. For a little bit of careful work, you can get a lot more fish for your dollar to buy it whole - not to mention the boost in freshness! This farm is about 2 miles from the Ballycotton harbor, and the seafood is nothing short of a gift. These fisherman endure incredible hardships to bring us these fish. As Tiffen says, “When you look at the gorgeous fish on your cutting board, you approach it with respect.” Well said, Chef!

For our upcoming 6 week exam (ok, it’s three weeks away – but I’m a planner!), we need to display knowledge of an assigned set of techniques and the ability to name something like 28 species of lettuce/salad greens. Seriously…there are 28 varieties? Oi vey - I think I’ll be spending my Sunday afternoon in the green house with green things….

On Tuesday, I will be de-feathering (or rather, “plucking”) and cleaning wild game, and on Wednesday of this week, I will break down half a lamb. With a saw. Ok…It’s getting real.

My sweet husband is journeying to Ireland to see me! He arrives on Friday, and I think we will adventure out to the Ring of Kerry, which are the beautiful cliffs on the southwest edge of Ireland. Driving the narrow roads around the rugged cliffs sounds beautiful, but driving them on the right side of the road is making me gulp – I’m excited beyond measure to see him!

That’s all for now…. the wind is blowing chilly out there, and I am tucking in for a good night’s rest before starting out with a new Monday morning!

Happy Fall, Y’all ~ Wishing you a fabulous week!

My first sourdough loaf!!! He didn’t last long!

“If you’re afraid of butter, use cream.” ~ Julia Child