More than ever, it seems as if readers and professional writers that follow the Notebook most enjoy learning about the nuts and bolts of crime as well as the crime fighters that take care of the bad guys. It was fun to see that two of our (always taste-tested) recipes made the list this year as well.
Here are the Top Ten Fan Favorites for 2017, listed in reverse order. Click on the links to re-read the articles (or enjoy them for the first time) and let us know in the comments whether your faves made the list. Happy sleuthing, one and all. 🙂
“Sheila’s Chick Pea Dip” https://bit.ly/2k1v4lf created originally for last year’s Super Bowl party, it has become our family favorite as well as for many of you.
“The Blue Flu” https://bit.ly/2nVeKC4my own bout with the flu caused me to write this one. The research behind this historically accurate piece was fascinating.
“An Garda, Irish National Police” https://bit.ly/2mhg6WL After the wildly successful series of articles about the Texas Rangers, it seemed that Kerrian followers wanted more information about law enforcement groups, even in other countries.
“Bodies on the Golf Course” https://bit.ly/2prGhKX I keep saying that golf courses are lousy places to hide bodies, but the bad guys aren’t listening. 😉
“Training for An Garda, Irish National Police” https://bit.ly/2mLqAzz Rigorous and getting more so as the competition for a limited number of spots increases.
“Kerrian’s Mac & Cheese” https://bit.ly/2kXv0Vg Yummy. We guarantee it. Made and enjoyed by numerous followers.
“Is he/she a serial killer?” https://bit.ly/2lhXE1P I kept alllll the lights on while doing the research for this one.
“Deadly poisons in the house.” https://bit.ly/2l6cHZH Inspired by an accidental combining of cleaning products.
“Krav Maga, self-defense for the real world.” https://bit.ly/2wFwOnT A real-world way for people of all shapes, sizes, and ages to defend themselves.
Ireland is a fabulous place to visit from Spring right through early Fall. The place has plenty of top-notch scenery, challenging golf courses, stud farms, and castles galore. And, it has all that really great food. Sheila and I had loads of fun going from tea room to pub to restaurant, sampling traditional Irish dishes.
The one constant at lunch wherever we went was the dense brown bread. It varied slightly in taste with different bakers, but it was usually served with soup or at afternoon tea, with jam, butter or honey.
Of course, when we came back to the States, Sheila and I created our own version of the bread so that we could serve it on St. Patrick’s Day. Yes, it is on the table with the soda bread, giving our guests a chance to try both. To be clear, Sheila does the baking and I do the tasting and cleanup. We make a great team in the kitchen. 🙂
Ireland is a land with great small pubs tucked into the corners of the countryside, both a traveler’s relief and a tourist destination. Enter at lunchtime and prepare to enjoy one of the several rustic dishes that Ireland is famous for – lamb stew, colcannon, peasant soup, brown bread, bangers and mash, fresh fish, or Shepherd’s Pie. During one of our trips, Sheila and I realized that there are as many versions of Shepherd’s Pie as there are cooks in the kitchen. We had always thought that perhaps, except for spices, the ingredients would be the same everywhere. Nope. I think the only common factors we found were the peas and carrots in every bowl (or plate) served. Even the toppings varied from pub to pub – we had both pie crust and mashed potatoes covering the tasty meat and veggie dish. Some had ground lamb for the meat, instead of the beef that we use in this recipe.
Shepherd’s Pie, in whatever form, is a fairly simple dish to create. After tinkering a bit, this is what Sheila created. And, of course, taste tested by me.