The Land of Bushmills

Praise the Lord!
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Yup, we get there… Bushmill’s in night such a city of nice pubs, closed hotels and two options of Bankomat only (one out of order). The first place we get in was a Scotch Stout House, the waitress told us about the Bed & Breakfast place, so we were so close to have a roof above our heads, even with soft and comfy beds, shower, and a traditional breakfast in the morning. So, we did introduce with lovely owners of B&B House, put our stuff in the room, and left for a beer or two… In Old Finn MacCool's Pub we met happy Jimmy with a very Irish character written on his face. Enjoyed a Glass of English Ale named Bass and a lager named Tennet’s. The red beer Bass was very tasty, the lager a bit poor, so we decided to change the pub to find the right taste of beer for tonight. Get back to the circle ring of square and our second pub was definitely The Scotch Stout House, where we had received the important info about our accommodation. We had a seat near the fire place and ordered a few more Bass beers, and another kind of lager. Harp is probably the best lager on this green island. It is all according my opinion, so let is try it! (2nd hunted beer glass)

Something for Everybody
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Recipe of the Day

In Old Finn MacCool's Pub we met happy Jimmy with a very Irish character written on his face.

Black treacle is a popular flavouring for tealoaves and scones in Ireland and this loaf also contains both dried fruit and spice.

Irish Treacle Loaf

2 oz. butter

2,5 fl. oz. water

2 oz. black treacle

2 oz. soft brown sugar

1 egg, beaten

1/2 lb. flour

1/2 teaspoon ground ginger

1/2 teaspoon ground mixed spice

1 teaspoon bicarbonate of soda

2 oz. currants

2 oz. raisins or cranberries

Set oven to 350°F or Mark 4. In a pan, melt the butter in the water. Mix together in a bowl the treacle, sugar and beaten egg. Sift together the flour, ginger, spice and bicarbonate of soda and add to the treacle mixture. Fold in the dried fruid and mix thoroughly, then stir in the butter and water mixture. Turn into one 2 lb. or two 1 lb. loaf tins, greased and base-lined and bake for 1,5 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack. Serve sliced, plain or with butter.