Felice wrote:

> As promised, most of the breakfasts were based on sausage, bacon, black
> and white pudding, etc. Once in a while I had porridge with heavy cream.
>
> Lunches were creamy vegetable soups and hearty pub sandwiches, washed down
> with Guinness.
>
> But dinners! Ah! Salmon, of course, in every possible manner, pheasant
> terrine, Connemara lamb, Galway oysters, Dublin Bay prawns. Desserts were
> deadly: raspberry and pistachio semifreddo, profiteroles, pavlovas,
> trifles, etc.
>
> Yeah, spuds, too. Ever had a couscous timbale with potato filling? How
> about a bed of mashed under almost every entree? Or a selection of boiled,
> mashed and scalloped in family-style serving bowls?


I'm keeping all this in mind for next year's St. Patrick's Day planning.
Thanks for the post, and welcome back!

Bob