A surprise Technology helper
Well, Microsoft and Word being much more intelligent than
the Feeder, in the last blog, it helped me by changing the Irish word for
Ireland “Èire” (it just helped again) to a lake around Cleveland. Thank you so much..
DUBLIN
Anyway after a nice dinner hosted by the Brooks hotel, we
arose the next morning for our first full day of “touring”, to return to the
same hotel for the evening. But first,
you have to have breakfast! I had remembered from our previous visit to
Brooks in 2010 that there was lovely buffet (the Irish norm) full of sweets,
meats, granolas, cheeses, and breads.
Mostly it was the same, but the only way I could get the so called “full
Irish” breakfast was to order it off the menu.
I am not sure given the Feeder’s failing memory if that was the case
before. But, I did order the full Monty and
received
Which contained all the items that you (generally) would find
in any Irish hotel for breakfast: white
and black pudding; “bacon”; an egg to taste; a link sausage (with the same
smooth consistency); some form of potato thing; mushroom; and tomato. Only fairly common baked beans were
absent. I did pretty well, but as usual
some of the black pudding was not consumed.
I still have not developed a taste for that.
After breakfast, on the coach and we visited Malahide
Castle, which for us was a return visit.
That castle was home to the Talbot family (from 1185 into the late 20th
Century!), into which Cecil Calvert’s sister married. Talbot county is named after them for
instance. It is said on the day of the
apocryphal Battle of the Boyne in 1661, all fourteen of the extended male
families had breakfast, went to the battle with only one survivor. Just another example of the bloody and
ferocious struggles between Catholic Jacobites and Protestant Williamites of
Irish history.
Although Malahide has undergone many additions from it’s
original form, it remains a formidable structure.
We toured the building which provides many wonderful views
of the grounds
and of course a visit to the fateful breakfast room, and along the way I found
an interesting feature incorporated in the railing of the stairs;
Turns out there is the remains of a ancient Chapel on the grounds
which our tour director (Dr. Henry Miller) told us contained some interesting
decorations, which I won’t describe here.
Well, it turned out that it was not open to visitors. No matter, our agile and intrepid director announced: “Where there’s a will there is a way” and made his own entrance and exit
(shown here)
Perhaps his photos of the Chapel interior will eventually find
their way into the blog.
After the Castle experience, we coached back to Dublin where
we had the afternoon on our own. MFO and I decided to visit the (go figure)
Archeology portion of the National Museum of Ireland. They had a stunning collection of goldwork
dating back to a mere 2200 BC! I am
continually amazed at what beauty humans created even that long ago
Incredible stuff.
Besides the gold things there were numerous more “modern” pieces on
display
That evening was our first “Night Free”, so we visited the
first of the restaurants I had ferreted out from research, called
I never did learn the genesis of that name. Anyway we got at taxi at the hotel and
navigated over to the restaurant. As
this is getting lengthy with a couple of courses remaining, I’ll save the whole
subject of Irish Taxi drivers till later.
They are an interesting bunch.
Anyway, the ride turned out to be much shorter than planned and we
arrived a full twenty five minutes before our booked time of six thirty. MFO checked the door to the restaurant which
appeared to be locked. It was down a
small flight of stairs. However you see
that sign below the Dax that says Pembroke with the lovely words of “Café/Bar”? so we climbed up those stairs and found a
lovely bar with a barkeep who made a lovely martini for me, and MFO had to fall
back on G&T as nobody over there ever heard of a “Gimlet’.
Eventually we went back downstairs to the restaurant which
proved to be a lovely room tastefully done in blacks and whites.
Who wouldn't want to eat here!
We were seated at a four top in the corner which afforded
the view of the room above. Given we
were at the American hour of six thirty, the place was virtually empty,
although by the time we left it was pretty full. Service was through a series of servers, all
courteous and attentive without being obtrusive and no “Hi Im….” speeches. Too classy for that. Being sort of on display, I held the foodie
camera shots to a minimum, and I won’t pester you with them. Although I do have
each of the starters, mains, and desserts.
It was a great menu. Knowing we
would be seafood centric for most of the trip, MFO selected a main of: Irish
Spring Lamb (Fitzpatrick Farm, Castledermot, Co. Kildare) Chickpea Fritter,
Ratatouille, Broad Beans & Garlic Jus, and I got a Magret of Duck, Celeriac Purée, Grilled Baby Aubergine, Baby Beetroot,
Red Wine Jus. For starters she had a
“Castletownbere’ crab salad with Avocado Puree and pickled cucumber, and I found
my always sucker starter of Seared Foie
Gras, Caramelised Apricot, Pomegranate, Candied Almonds & Brioche. Which I can’t help but show you
God it was good.... For wine, what the hell we’re on vacation let’s have that 2010 Gevrey Chambertin, Domaine Marchand-Grillot, a vintage which Mr. Parker gives
mid nineties. It was a heavenly wine,
all you could ask for in a Burgundy.
Silky smooth, lovely nose, and a delight on the palate (sorry).
Service remained excellent, timing was perfect, things
served at just the right time, temperature, with great presentation (I am
resisting adding those pictures). For a
final course we had the cheese plate
Freshly cut, perfect temperature, nicely served. You just can’t beat the cheese plate, the
first of several we would enjoy on our journey.
So Dax went down in the “win’ column.
Notice I didn’t bring up prices..who cares.. worth every ….. Euro…
Upon returning to the hotel and with bed close by, I indulged
in a nightcap
And you know what? when we left the full restaurant,
there was nobody I could accuse of not being
DFD
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