I wasn't anticipating this but I've had conflicting reactions to the name and I wonder what you are going to think of it. I've decided to call it (drum roll, please):
Anyhow, I thought it sounded lovely as it rhymes and I liked the communal feel of what it meant. And I wanted something that was in the Irish language as it's something that I feel is at the heart of who we are in this part of Ireland yet it's also something that is slowly fading away.
So... here are the reactions I’ve had to it. Irish-speaking people instantly like it. It makes them smile.
Irish people who don’t speak English don’t like it and think that the fact it’s an Irish name will keep people away from the café. Be honest with me here: do you really think this will happen?
Foreigners who are not English speaking like it once they are told what it means and think it will have no bearing on whether or not they would go to a café.
Foreigners who live in Dingle and are not Irish speaking think it might affect business.
My boyfriend, who is English and speaks hardly any Irish, doesn’t know what to think!
I’m confused. It took me ages to come up with the name (and I have to give credit to my sister's boyfriend Gearóid for the final choice). I wanted it to be in Irish as I think the fact that the language is in decline has a lot to do with people like me abandoning it in favour of English when presented with situations such as this. I wasn’t expecting my choice of name to present me with such ethical problems. What do you think?
As you can see, I’ve had problems on my plate which is why I haven’t posted here for a while. I’d have much preferred to have something like this on my plate – a breakfast dish that is perfect for people who have just enjoyed a lie-in, a dish that is full of flavour, that is worth lingering over and is a great way to start a lazy weekend.
It comes from Yotam Ottolenghi's book 'Plenty' and it's eggy, herby and spicy with a hint of sweetness. It's called Shakshuka and it's one of my favourite ways to celebrate having had a lie-in.
And although it takes over a half an hour to make, you can make the pepper mix in advance and then all you need to do is cook the eggs in it for ten minutes in the morning. I've done this before and it's so worth it.
This makes a very satisfying brunch for two
1/4 teaspoon cumin seeds
90ml vegetable oil or light olive oil
1 large onion, sliced
1 red and 1 yellow pepper, halved, quartered and then cut into 2cm strips
2 teaspoons muscuvado sugar
1 bay leaf
3 thyme sprigs, leaves picked and chopped
1 tablespoon chopped parsley
1 tablespoon chopped coriander, plus extra to garnish
3 ripe tomatoes, roughly chopped
1/4 teaspoon saffron threads
Pinch of cayenne pepper
Up to 125ml water
4 free-range eggs
Salt and black pepper