An American in Ireland

As I sit here typing this blog post, I’m looking outside at the wind and rain and bracing myself for the sleet that is forecasted for this evening. If Irish people are buying that this is Spring, I’ve got a bridge in Brooklyn I’d like to sell you. The only thing that’s Spring-y about this weather is, well, nothing.

Still, it could be worse. And despite Mountaineering Man’s grumblings about the cruel and unrelenting Irish weather (and financial crisis and corrupt politicians), I still love it here. It’s funny how many times a day I get the OMG WHY DID YOU MOVE HERE FROM LOS ANGELES double-take from stunned Irish people. It’s typically followed by a statement about how bad things are here and how they can’t imagine why anyone would actually want to move to Ireland.

The sentiment I get from blog readers abroad is the complete opposite. I get a dozen emails every week from people all over the world who are dying to live here. They dream of the rolling green hills, the cosy pubs and great Irish craic and they ask me a lot of questions about how they can make that dream a reality. Their love and admiration for the country is palpable; they speak of Ireland with the kind of dreamy enthusiasm that many express about places like Paris, Tuscany and Manhattan.

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Every once in a while I like to write a short post on what we’ve been eating lately. We’re always keen to cook our own food versus buying ready-made lunches and we reserve restaurant outings for the weekends, so our kitchen is always bustling with activity.

Though it’s not always easy, it’s worth the effort. We buy 90% of our weekly groceries at the farmers’ market and get staples like ketchup, mayo, etc. at Lidl or SuperValu. This means there’s a whole routine of packaging up our vegetables and bread and fish/chicken/meat when we get home from the farmers’ market, as most of it isn’t in any kind of container or wrapping.

Still, we wouldn’t have it any other way. We eat incredibly well and Sunday through Friday we eat three meals a day that we’ve made ourselves. Our average cost? About €3.80 per person, per meal. Of course we’re not factoring in the effort it takes, but as I love to cook (and as Mountaineering Man is starting to get into cooking himself), we don’t mind it at all.

So here’s a look into an average week for us, many of these dishes don’t have recipes as we kind of throw them together. We focus on using everything we have for the week (I even write a list of what we have in the fridge every Sunday so I can better plan our meals and curb any waste) and with the exception of the weekends cook relatively simple food.

Brown Bag Lunches

MM takes a couple of sandwiches, plus oatmeal with fruit plus an apple every day for his breakfasts and lunches at work. I try to make his sambos interesting, and always use meat from the butcher and fresh bread from either il Valentino or Arun Bakery plus a variety of condiments. Last week he took corned beef with pickles, Edam cheese and a homemade Thousand Island sauce. My breakfast usually consist of a huge Glowing Green Smoothie, which I make at home and bring to work, and lunches are usually vegan or vegetarian. Yesterday I brought some roasted cauliflower and sweet potato topped with baked beans. A bit odd, I know, but filling, easy and tasty.

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Exactly three years ago today, I landed in Ireland as a wide-eyed and optimistic American in search of a new adventure. If you’re a regular reader of this blog, you know that I’ve found far more than adventure; in Ireland, I’ve found a new life.

It’s fun to look back on old blog posts to see what I went through in the early days. I can recall my surprise when I saw how dressy girls would get for a night out. I was from Los Angeles, where a typical Saturday night out meant a nice pair of jeans and a dressy top, and here girls were putting in hair extensions, spraying on the fake tan and slipping into their best dress for a night out. There were many lessons to be learned in those days…remember how I struggled with understanding the accent (in my case, the not-so-listener-friendly dialect of Drogheda, where I first settled) and how much fun I had upon discovering the charm of the good, old-fashioned country pub?

Like anyone adjusting to living in a new country, I had major moments of frustration; what with the weather, the summer greenfly infestations and major lack of good customer service some days were trying to say the least. And I had some really low points too. I missed my family and friends, felt hopeless about dating here and at times wondered if moving to Ireland was the right decision.

But the good outweighed the bad by overwhelming numbers and that’s what kept me going. Ireland, with all of its quirks and oddities, is an endless source of inspiration and I am always discovering something new and unique. I even learned to cope with the weather, though I will admit I still struggle with it at times. And while many Irish questioned why on earth anyone would want to move to their crippled country, I found many reasons why I wanted to stay and met many locals who felt the same.

In the last 36 months I’ve met so many incredible people, developed some amazing friendships and met & married the love of my life, Mountaineering Man. It’s wild to think that so much can happen in such a short time, but I suppose that’s the magic of Ireland.

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Smoked Mackerel Pizza

This dish is a little Los Angeles and a little Ireland all in one. I discovered it when my sister made it for me on our recent trip to LA, but found it works great with the local smoked mackerel (she used trout in hers). It’s super easy and quick to throw together for a dinner party appetizer and you can find all the ingredients at your local market.

1 large pizza crust, baked & cooled. I found mine at Fresh market in the deli section; there is two per pack and bakes up in about 8 minutes.

5 tablespoons crème fraiche or plain yogurt

3 tablespoons horseradish cream

1 teaspoon fresh lemon juice

Pinch of salt

1 fillet smoked mackerel

3 tablespoons chopped chives

In a medium-sized bowl, mix together the crème fraiche (or yogurt), horseradish cream, lemon juice and salt. Using a spoon or spatula, spread evenly over the baked and cooled pizza crust. Using your fingers, take small pieces of mackerel fillet and place the pieces evenly over the crème fraiche on the pizza. Sprinkle on the chives, slice and serve. Goes great with champagne!