We read, in today's Irish Times, that union sources involved in talks with the Government over proposed spending cuts have described the language of a framework document as a “blancmange”.
Government Chief Whip Pat Carey is also quoted as saying that pay cuts mooted for TDs and Senators “will form part of the decision and menu that will be presented for decision in the next few days”
Blancmange? Menu? What is it with all this covert foodie talk? Shouldn't they be chewing over some hard decisions before they get to dessert?...
Michelle Hyland of Galway's superb Gourmet Tart Company writes to let us know that this dynamic crew of bakers have opened a new store, in the Galway Shopping Centre, joining their outlets on Abbeygate Street – where we last bought some superb pastries – Henry Street and in Salthill. GTC have also won the contract to supply sandwiches and savouries to the University, so it is full baking ahead for Michelle and Fintan and their team...
And the GTC aren't the only dynamic bunch of bakers in the country. The Natural Foods Bakery, run by Orla and Ellie O'Byrne with Roddy Henderson, from their base in Pier Head, in Blackrock in Cork, have added extra seating to their Paul Street shop and café. You will also find the NFB at farmer's markets in Coal Quay, at Mahon Point, and at the new Blackrock Village market that they have been instrumental in setting up in the car park by the pier. It takes place on Sundays from 10am-2pm. Ah, those magnificent cherry buns!
