...
Goodreads






Irish

KN, p. 206 “Top Ten Fan Favorites – 2017”

 

Krav Maga class, Wichita Falls, Texas

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.  🙂

 

  1. “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.

 

  1. “The Blue Flu” https://bit.ly/2nVeKC4 my own bout with the flu caused me to write this one. The research behind this historically accurate piece was fascinating.

 

  1. “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.

 

  1. “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. 😉

 

  1. “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.

 

  1. “Kerrian’s Mac & Cheese” https://bit.ly/2kXv0Vg Yummy. We guarantee it. Made and enjoyed by numerous followers.

 

  1. “Is he/she a serial killer?” https://bit.ly/2lhXE1P I kept alllll the lights on while doing the research for this one.

 

  1. “Deadly poisons in the house.” https://bit.ly/2l6cHZH Inspired by an accidental combining of cleaning products.

 

  1. “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.

 

And the most read new post of 2017?

1.   “200 ways to die an unnatural death.” https://bit.ly/2jmDIeE


Take a look at “Kerrian’s Notebook, Volume 2: Fun, facts, and a few dead bodies,” just released. Download to your e-reader and enjoy!  🙂


Happy New Year, everyone!

 

 

 

Be Sociable, Share!

Kerrian’s Notebook, p. 139 “Irish Brown Bread”

 

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.  🙂 

 

5.0 from 1 reviews
"Irish Brown Bread"
Author: 
Recipe type: bread
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 cup unbleached all-purpose flour
  • 3 Tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 ¾ cups stone ground whole wheat flour, plus additional Tablespoons if needed
  • ¼ cup regular or quick-cooking rolled oats
  • 1 ½ cups buttermilk
  • 4”x8” loaf pan
  • non-stick cooking spray
Instructions
  1. In a mixing bowl, blend all-purpose flour, brown sugar, baking soda, baking powder and sea salt.
  2. Cut in butter until mixture forms pea sized crumbs.
  3. Stir in whole wheat flour and oats.
  4. Add buttermilk, using bread hook if available. If mixture is sticky, add in more whole wheat flour, 1 Tablespoon at a time, just until the dough has a smooth, dry surface.
  5. Place dough ball on a lightly floured board and knead 6-7 times, shaping into a loaf.
  6. Spray 4”x8” loaf pan with non-stick spray and place dough in the pan.
  7. Bake at 400 until golden brown, about 45-50 minutes.
  8. Test for doneness with metal skewer.
  9. Remove from pan immediately and cool on rack.
  10. Let rest for 10-15 minutes before slicing.
 

Serve with butter, jam, or honey and enjoy!

 

*Photo by Patti Phillips

 

Be Sociable, Share!

Kerrian’s Notebook, p.101 “Kerrian’s Favorite Shepherd’s Pie”

 

Kerrian’s Shepherd’s Pie

 

 

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.

"Kerrian's Favorite Shepherd's Pie"
Author: 
Recipe type: Entree
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 cups mashed potatoes (save the potato water to be used later)
  • 1 Tablespoon olive oil
  • 2 cups peeled, diced carrots
  • 1 teaspoon sea salt
  • 1 medium onion, finely diced OR two Tablespoons onion powder
  • 2 pounds ground beef (we used 93% lean)
  • 1/8 teaspoon black pepper
  • 1 Tablespoon butter
  • 1 cup frozen peas
  • 4 Tablespoons flour
  • 4 Tablespoons of the mashed potatoes
  • 3 Tablespoons Worcestershire sauce
  • 1 cup potato water
  • 1 cup chicken stock
Instructions
  1. Heat oven to 400F
  2. Cook carrots in olive oil for 5 minutes on medium heat, cover while cooking.
  3. Sprinkle the salt over the carrots and stir.
  4. Sprinkle the onions (or onion powder) over the carrots, mix thoroughly and cook for another 2 minutes, keeping covered.
  5. Add the beef and stir well.
  6. Add black pepper and stir thoroughly.
  7. Brown meat (about 10 mins), then drain the fat.
  8. Add butter and peas and stir.
  9. Sprinkle the flour over the mix. Mix completely.
  10. Add 4 tablespoons of mashed potatoes, potato water, and Worcestershire sauce and mix thoroughly, keeping covered while cooking 2-3 minutes to thicken.
  11. Add chicken stock and stir, continuing to cook until gravy is thick, about 2-3 minutes.
  12. Season to taste.
  13. Divide meat into six pot pie dishes, then spread about 1 cup of mashed potatoes over each one.
  14. Arrange pies on cookie sheet in center of oven and bake about 20-25 minutes, until potato topping is lightly browned on top.

Serve right away, with brown bread and butter.

*Photo by Patti Phillips

 

 

 

Be Sociable, Share!