Before leaving on my recent trip to Ireland I was thinking that while there, I’d write about the butter. I even remarked that I thought I had a “butter piece” in me. Limited thinking, that’s what that was!
Don’t get me wrong, I haven’t, nor will I ever, lose my taste for Irish butter. It is truly the creamiest, dreamiest butter on earth. Truth be told I am a girl who could and would be happy to spend the rest of her days eating bread and butter. Fresh French baguette, slathered in Irish butter washed down with an ice cold American coke in a glass bottle, now that’s my heaven!
Once in Ireland, though, going from county to county with my brave husband behind the wheel of our rented car with said wheel being on the wrong side of the car and himself (as the locals say) driving on the wrong side of the road, I discovered two new Irish loves.
One could be called a relative of butter; a third or fourth cousin several times removed. The second, funnily enough, could be called the anti-butter or even the antidote to butter.
Of course you surely know the only reason to travel is to eat, so when I got an invitation to attend the St. Croix Food and Wine Experience, I jumped at the chance. I admit to a bit of hidden skepticism. I mean how could an island sitting in the middle of the Caribbean Sea possibly have any interesting food?
“This one, honey, this one looks good.” I said excitedly to Shannon on our first night in Barcelona. We were standing in front of a small, lofted restaurant with windowed walls, wood furniture and an elaborate artistic white chandelier.
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