Welsh cakes, physalis, banoffee and more food notes from overseas

Welsh cakes in packaging

Welsh cakes in their native habitat. A UK grocery store, that is. Unprepossessing in appearance, they turned out to be surprisingly good. (Photo by Laura Groch)

Ah, St. Patrick gets all the love in March, but there’s another UK saint who deserves remembering, and that’s St. David. His feast day is March 1 (oops), and among other things, he’s known for urging his flock to “do ye the little things in life.” Not a bad sentiment.

I’m bringing up the Welsh saint as a (shameless) segue into talking about Welsh cakes, about which I’ll have more in a moment. This is my wordy way of returning to sharing observations about our (fairly) recent Scottish/English Continue reading

The Buttery and the Crowdie

spinach-filled buttery, crowdie

The “buttery” (or at least part of it) containing “Crowdie” served at the Scottish Cafe and Restaurant at the Scottish National Gallery in Edinburgh.                                     Photo by Laura Groch

 

 

Jack in the Box’s recent ads for their new “buttery” burger reminded me that I haven’t written anything about our Scottish adventure, and the tale of “The Buttery and the Crowdie.”

We took a wonderful trip to Scotland last September: Edinburgh, Inverness and Orkney, the last of which is very far north and off the mainland (Orkney encompasses several islands full of WWII history and ancient monoliths). The scenery and history were magnificent; the people were so friendly; and the food, Continue reading