Friday Feast | A Journey to #Ireland
Irish countryside
Welcome to Friday Feast in the Tavern! I'm talking about a country I hold dear within my heart. Ireland! In the summer of 2000, we took an amazing trip to Scotland, Wales, England, and Ireland. As most of you know, the Order of the Dragon Knights were born on a boulder in the Highlands of Scotland. Not only did I leave a piece of my soul there, but also in Ireland. The land of my ancestors, the land that speaks to me constantly, "Come home, Mary."
Ireland is a mystical land filled with charming people, epic ruins, and every shade of green you can imagine. It's breathtaking.
Here is what I wrote in my travel journal ~
June 6. 2000
"My first glimpse of Ireland was on a misty, rainy day aboard the Irish Ferries. I literally leaned forward on the railing and the mists parted. The coast appeared like a magical scene from a movie. I cried, unable to put my feelings into words..."
Killarney National Park, Ireland
I believe my soul returned home, welcoming me in its embrace of beauty. My adventures were merely beginning. The experience resonates within me to this day. I've tried to put my emotions into my stories, and I hope you're able to get a sense of this mystical island when you pick up one of my books, especially the Legends of the Fenian Warriors series.
And don't forget, Quest of a Warrior is on sale for 99¢! Limited time only! Grab your copy today HERE!
For more about my trip to Ireland, visit my old blog HERE for a post I wrote in 2016.
Until next Friday, may your dreams be filled with Irish mists and love. Sláinte!
Irish Soda Bread
Ingredients
2 ½ cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
4 tablespoons sugar
1 ½ teaspoons caraway seeds (optional)
3 tablespoons butter
1 cup buttermilk
2/3 cups golden raisins
1 tablespoon butter, melted
¼ teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees. Grease a 8 or 9-inch round cake pan.
Combine in large bowl, flour, baking powder, baking soda, salt, 3 tablespoons sugar, and the caraway seeds. Cut in the butter and mix with hands until mixture resembles oatmeal.
Make a well in center of flour. Pour in buttermilk and add raisins. Mix lightly. Turn out onto a lightly floured board and knead gently a few times. Shape into a 5-inch round load and place in prepared pan. Using a sharp knife, cut dough crosswise into quarters about one-third of the way through. Brush top with melted butter and sprinkle with sugar that has been mixed with the cinnamon.
Bake for 35-45 minutes until golden brown. Serve warm with butter.
