Little Dingle, situated in the Irish Gaeltacht, snuggles on the edge of the harbor as summer light fades.
Tour Day 5. Killarney National Park and DinglePHRASE OF THE DAY | A staple of the tourist's linguistic repertoire. go raibh maith agat | thank you |
Torc Falls, at the end of a lovely stretch-break in Killarney National Park.
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MAY THE ROAD RISE UP TO MEET YOU
KNACKERED OUT | Castlewood Inn & Heaton's Guesthouse (three nights) - our tour group was split between these side-by-side 4-star Inns with incredible, over-the-top breakfasts (superlatives earned!). Owned by brothers Brian and David, David assured us that when mom comes to town - she stays at his Inn! TUCK IN | There are many fine seafood restaurants in Dingle, with equally impressive prices. With an eye towards a modest travel budget, our choices landed on the less-expensive end of the spectrum. If it's in your reach, consider a splurge here!
A wee bit of Irish Hard Shoe dancing
performed for us by the graceful Naeve in Dingle. |
CRACK ON
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Tour Day 6. Gaelic Heritage |
PHRASE OF THE DAY | ... the hearty reply to yesterday's phrase.
tá fáilte romhat | you're welcome |
Margaret and Jane enjoy my version of Brian's Bread and Butter Pudding at our Irish Tour Reunion Party!
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BRIAN'S BREAD AND BUTTER PUDDING
Castlewood House Recipe adapted by Kristi. The Castlewood House notes, "We serve this each morning but it is traditionally a dessert. Delicious served with crème fraiche, whipped cream or just on its own." 1 loaf brioche bread, crusts removed, torn, or cut into 12 thick slices 4 eggs 2/3 cups sugar 7 ounces sultanas (raisins) 1 teaspoon vanilla 1 teaspoon nutmeg or cinnamon 2 cups cream 3/4 cups milk In a 9x13 pottery or ceramic dish, arrange four slices of the buttered bread on the baking dish (buttered side down). Sprinkle with some nutmeg/cinnamon and some sultanas. Arrange another layer of bread buttered side down over the fruit and sprinkle on the remaining sultanas and nutmeg. Cover with the remaining bread buttered side down. In a separate bowl whisk the eggs then add the sugar, vanilla essence, milk and cream. Pour the mixture over the bread and leave to stand for one hour or ideally overnight. Preheat the oven to 350 F. Cover the dish with foil and place the dish in a bain-marie (large baking dish half-filled with hot water). The water should go halfway up the sides of the dish. Bake in the middle of the oven for one hour removing the foil 10 minutes from the end, ensuring the top gets crisp and golden. |
Tour Day 7. Roam the Dingle Peninsula
A little sampling of Irish "Trad" music enjoyed at Siopa Ceoil in Dingle.
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MEET JANE, DAVE, MALACHI AND ELIJAH From Michigan, Jane and Dave have enjoyed several Rick Steves Tours with their family. This year they wanted to celebrate their anniversary and the only time their schedule would allow was summer. Which meant their youngest, Malachi and Elijah, got to come along for the ride. (Lucky boys!) Our favorite part of the Rick Steves Ireland Tour So many favorite memories ...hard to pick just one! We were amazed at the sheep farm and learning how they train the sheep dogs to herd the sheep! Our #1 Best Tavel Tip . . . Keep your rain coats handy! You never know when a quick rain shower will occur. |