photography
Ah sure, just the one... Quick little 2 light setup as was waiting for some arriving guests at a something, something, something something. Its a great little spot wedged between the origin...
Read MoreSometimes moving closer just isn't good enough. Sometimes you want to see something big, y'know... real closeup like, to see all the tiny details that gives it its own distinct character, a...
Read MoreI was a barista back in the day. I say 'barista' but I couldn't grow a moustache, and I made inconsistently questionable coffee. T'would have been 1999, just back off the boat from some Engli...
Read MoreIt hit me. Leaving Cert. Blind silence panic. There be five of them sat upstairs silently trying to discern between grain and chaff, whisky and whiskey, bourbon and rye. Five differen...
Read MoreSweet, sweet nectar. Goddamit! Beer is just great. Personally, I'm not that overboard on all the craft ale of late. I do like a lot of cheap generic swill, and tend to play if safe wh...
Read MoreDon't quite remember this one – that's what cocktails do to you I suppose. Vanilla, raspberries, and some booze – I can only imagine a liberal splash of vodka or rum sloshing about in there....
Read MoreSo the good folk at The Irish Times spent a couple of eons grazing up and down the country, and put together a list of the Top 100 best eateries in Ireland. This is simply trolling the country...
Read MoreStaple. Some folk only choose one thing when they dine out – schteak. You pretty much have to have it to please a large section of your audience, something to woo the business crowd, the...
Read MoreI love courgettes. I like chomping fresh little ones, chopping firm ones and pointing and laughing at oversized ones that belong in science fiction novels. If i had to have a favourite vegetab...
Read MoreMy mind still bends a little each time I smell truffle. It just never smells like edible food and it kicks off an olfactory argument in my brain. I certainly don't dislike it, and do enjoy it...
Read MoreThe simplest things are often the most difficult, and the most delicious. Sweet carmelised onions, on toasted sourdough and... for the life of me I can't remember that reduction or even revers...
Read MoreDelectable and delicious. Atlantic Rock oysters – food of the kings and deliverer of such satisfaction. If you don't, or even worse, can't do these shell-rockers, you have my full...
Read MoreAntique, or at least old cutlery, is the most peculiar thing to behold. Something so ordinary and everyday can seem so foreign like bone handled forks, with over curved tines. Having said tha...
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woah there – not so fast cowboy