Good morning everyone!
I took a bit of a long weekend – we hosted Febgiving on Sunday afternoon and it was a giant success, but it totally wore me out. We managed to have an almost proper Thanksgiving: 18 adults and 2 kids, 3 chickens, loads of stuffing, endless potatoes, carrots, sweet potatoes and dinner rolls. Even apple crumble and pumpkin cake with fresh cream for dessert! And I figure since it’s Febgiving we can make the rules, so chicken was a great substitute and way easier to find.
It was a first for a whole bunch of our Irish friends but I think they are all converts. It might have to be an annual holiday from now on!
The sweet potatoes were a surprise hit, so I thought I’d share my recipe.
Cinnamon Sweet Potatoes
1 large sweet potato (the ones I find over here are about the size of a softball – enormous – and one feeds 4 people as a side dish)
1/2 tsp cinnamon
1/2 tsp salt
1 tbsp butter
Peel the sweet potato with a sharp peeler and wrap it in tin foil so the juices won’t leak out when it starts to roast. Roast it at 180 C/350 F for about 45 minutes or until it’s soft through the middle. Just jab it with a fork to make sure it’s mushy.
Peel it out of the tin foil into a bowl and add the cinnamon, salt and butter. Mash it all up and serve! Dead easy.
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Now, in other news, a new Butler’s chocolate museum opened yesterday right around the corner from my house here in Dublin and I can’t wait to take the tour!
You get to see how the famous Butler’s Chocolates are made, and you even get to decorate your own little chocolate figure to take home. How much fun, huh?
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