Last day in Donegal County

Hidden treasures
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Next morning was an early bird only Jerry, he decided not to disturb us, and left down stairs to the kitchen to enjoy his book and a breakfast cup of tea. Philee and I, we were late birds that day, it was hard to wake up, almost noon when we got up, with still glue eyes took our stuff, went down stairs to say good bye to the owner, and tried to stop by the Killybeg’s Marine Heritage centre situated next to the Carpet factory building, which is supposed to be open daily, but not today. What a pity, we could see and experience traditions of the famous hand-knotting carpets and the history of fishing in Ireland… Right after this sad start of the day, we went down hill to take some pictures near the coast of the ship’s harbor, and after a while all three of us were getting hungry, so we went to find something to eat… It was harder than we did suppose, even if it was already two days after X-mas… No place open except of Hotels, so we sat in the car drove to Donegal, and wished to be able to smell some fresh fish and chips at least, but without success. What was open was only Bars where wasn’t served food… We couldn’t understand how it is possible, but in a while we catch it up >>> In Irish pubs or Bars served the Irish bread to Irish Fellows, so that is it… “Beer is Irish Bread and Butter” (made from water, of course).

Castle Donegal
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On the triangle square in Donegal we did find a coffee place, where they had an option to get something to eat… Yeah, “The empty Tummy it is the best Chief”.

so we went to find something to eat… It was harder than we did suppose, even if it was already two days after X-mas…

Before we left this town, we stop by Franciscan’s Friary, on the cemetery of its ruin. Waved with a white scarf to keep the peace in this part of world and keep going to Northern Ireland! Yupee to Bushmills, on the top of Northern Ireland, the coast of North Atlantic Ocean.

Forbidden View
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Recipe of the Day

One of the oldest Irish foods, often served, according to a 17th century visitor to Ireland, with sheep's cheese and boiled leeks. Traditionally, after being baked on a griddle or bakestone, the oatcakes would be hardened in front of the fire, leaning on a three-legged metal stand called a harnen.

Oatcakes

8 oz medium oatmeal

4oz flour

1 teaspoon salt

1 teaspoon baking powder

2 fluid oz water

1 oz butter

Set oven to 350°F or Mark 4. Place the oatmeal into a bowl, sift in the flour, salt and baking powder and make a well in the centre. Place the water and butter in a saucepan, bring to the boil and pour into the well. Mix quickly together, adding a little more water if necessary, to form a stiffish dough that holds together. Sprinkle with a little extra oatmeal and roll out fairy thinly. Cut into about fifteen 3 inch rounds and, using a fish slice, place carefully on a lightly greased baking sheet. Bake for 20 to 25 minutes or until golden. Cool on a wire rack and store in an airtight tin. Serve with butter, cheese, honey or jam.