In The Independent and a Bridgestone Review
WHAT A WEEK! I feel like I went 10 rounds with Big Daddy last week at Electric Picnic. I am still shattered physically, which is ridiculous as I am not 95. El downside of this food writing business and my personality combined is that I am prone to laziness and indulgence (peppered with moments of frenetic activity), so recipe testing for my mini-tome Comfort & Spice and lots of Posh Lunch Clubs (mixed with Posh Dinners and more down and dirty guilty pleasures) mean I am now a little larger and more slow moving than before. A disgrace.
A good friend in Ireland dispensed some much needed advice this week: “Niamh, food and drink is your business. You will always eat and drink. Always. You need a personal trainer. ”
And woe, I fear it has come to that.
There is a little interview with me in The Independent Magazine (My Secret Life – Niamh Shields) this morning with a really fun photo which was the result of a really fun shoot but all I could think was OOOOPS! Did I really do that to myself? So, personal trainer it is. I also thought it would be a head shot – I SHOULD HAVE IRONED MY SKIRT. Ah well. It adds character, no?
I am a happy sort though and just go with it, so I am not stressing or anything just acknowledging, it’s the downside of this business.
In other news, the Bridgestone Guide folks published a review of my book which nearly knocked me off my chair. I can’t tell you how much it means to me that people in Ireland – especially these people – like my book as much as they do. Thanks so much.
Niamh Shields, celebrated Waterford-born food blogger at @eatlikeagirl, has written her first cookery book and, in the process, she’s also written her first novel.
“We took the Eurostar at stupid o’clock…”.
“Add the spices and stir for a minute or so to temper them”.
”A Blaa is a fluffy white bread roll with a floury top, so expect to get a flour moustache as you eat them”.
“When you fry the rolls the meat crumbles, so when you bite in you find little pork crumbles fugitive amongst the noodles”.
Wow! What sort of inspired writing is that, and I could pull down fifty more examples where Ms Shields finds the perfect, poetic word: the pork crumbles fugitive amongst the noodles; stupid o’clock; the spices tempered; the funny, giggly flour moustache. Inspired. Most novelists never get with an ass’s roar of such wit and culture.
And if the writing is inspired, then the food is double inspired.
Before I go, let me leave you with a little Electric Picnic story which I have only recently heard and which granted me lots of laughter.
My friends who helped at the Comfort & Spice Pop Up Café at Electric Picnic are wonderful, but not all are comfortable cooks. One friend was shredding some spring onions for me, and really worried about it (I didn’t know), when Paul Flynn (of The Tannery Restaurant & Cookery School, ex head chef at 3* Chez Nico, tv celebrity chef and author of two books) saw her distress and asked: “Can I help with the onions?”.
My friend, who really is not into food and had no idea who Paul was asked frantically and in hushed tones so I couldn’t hear “Do you know ANYTHING about FOOOOOD?!”.
Paul graciously answered: “I think I can manage the onions”. And he did. Thanks Paul :)
Right! I have a date with those brownies from Electric Picnic. I will post the recipe soon. Have a lovely weekend all!