Day Fifty Two - The passing of a legend!


So ... today 13th June 2018 will be a day that I would imagine will be etched in Ballymaloe history forever ... today the matriarch of the entire Ballymaloe movement, Myrtle Allen passed away at Cork University Hospital.

We were in a vegetarian demonstration this morning with Darina when she had to excuse herself suddenly, Rory stepped into the breach seemlesy, doing Myrtle proud ... Darina reappeared briefly but visibly moved to apologise for having to leave due to the passing of her mother in law!

The atmosphere around the school today only does absolute credit to the lady who passed, such was the esteem she was so obviously held in by everyone who works here at Ballymaloe.

For those of you not familiar with the legacy of Myrtle Allen I would recommend a little research online and you will be amazed what this formidable lady achieved in her long life, she is undisputedly referred to as the Mother of Irish cooking but she was also decades before her time in her approach to hospitality, cooking and respect for her ingredients. I am glad to have even partly been associated with her by my attendance here at the cookery school. As I write this at midnight on Wednesday evening there is a storm blowing here in east Cork ... coincidence????? 😇

Go n-éirí an bóthar léi!

The vegetarian demo had a number of items I found interesting but some I could never imagine myself cooking ... the spicy items definitely ...  

We had a break at 11 a.m. for coffee and cake ... however due to me trying to avoid the temptation of the cakes I went in to the demo prep kitchen to see how the chefs/teachers were getting on and asking did they need a hand ... it wasn’t long before I was moulding falafels ... I was enjoying the atmosphere and work so much that I asked was there anything more I could help with before I went back  into watch the demo! Due to the day that was in it and the amount of prep work needed the guys seemed to be happy to have another pair of hands ... so I threw on a green apron (reserved for teachers 😂) and stayed put! I cooked some tofu (devil spawn 😝) our together fondue base and tried to make myself useful! Many thanks to Tiff, Dickie, Siobhan & Pat for allowing me to help and experience the pure “zen” that is the demo prep kitchen 😝 

I must have done something right earlier as instead of grabbing lunch Tiffin roped me in to getting the sourdough yeast bread shaped and ready for baking tomorrow! A great morning / early afternoons work 😉

The afternoon lecture was another wine class with Colm McCan and this time he brought Pascal Rossignol from “le caveau” wine shop and importers in Kilkenny, we have met Pascal previously but today he was here to preset a selection of orangic, bio dynamic and natural wines ... for those of you reading this blog regularly ... you will know my thoughts on this field ... this type of wine has to be the future and standard all wine makers   adhere and aspire to!

A very enjoyable lecture and tasting of some exceptional wines! 😀

The evening was a typical Wednesday for us here at Pennyworth and Mrs Walsh’s ... a social wine tasting ... This time it was Mark (white) and Paddy’s (red) turn to chose and present the wines to 14 of us ... good choices!! 😀 

Oh and my second batch of kombucha is underway ... I may have gone a little bit over the top 😱😱😱 as there are almost 8 litres made ... should be ready for second fermentation on Saturday week! 😋🤔🤫 

Tomorrow we have a school tour ... no packed lunches and no permission slips needed from my parents (Annie is it ok if I go ... please ... 😝😘) 

More details on that tomorrow 😇👍