At the end of a somewhat crazy week, I am finally getting a chance to sit and reflect on some highlights…the low points would make a far less enjoyable read.
Oriel Hotel, Ballincollig, Co. Cork.
Mum and I needed some last minute accommodation in the environs of Cork City this week and so ended up in the satellite town of Ballincollig as guests of the Oriel Hotel. Just really looking for a bed for the night at short notice, little to no research had gone into the hotel and we had no real expectations one way or another. However, it turned out to be an extremely pleasant stay that is worthy of high praise. We arrived early (about 11.30am) hoping only to avail of the free parking but were treated to a complimentary cappuccino in the bar while the extremely friendly staff worked out some confusion relating to our booking.
Coffees enjoyed, we left to get on with our day confident that our room would be ready on our return. And what a room we were greeted with. Despite having paid a very modest sum for the b&b, we found ourselves upgraded to their very luxurious bridal suite where we spent a lovely restful night. We ate a delicious, reasonably priced dinner in the hotel bar and enjoyed an abundant breakfast in the restaurant early the following morning. Armed with a complimentary newspaper we were disappointed that a really lovely stay was not a little longer. I will definitely consider a return visit.
I am not sure that this constitutes a recipe but I have been trying to introduce a little tuna (something I am not a great fan of) into our weekly meal plan. For me it needs a little work though to make it in any way appetising. Here’s what I did for a simple frugal lunch.
Poppy Seed Bagel with Tuna Salad
- 2 Poppy Seed Bagels
- One tin of tuna in spring water
- Two finely chopped spring onions
- 1 tbs of mayonnaise
- Juice of half a lemon
- 1 plum tomato
- A small amount of grated red cheddar
- Sea-salt and black pepper
- Heat the grill. Half the bagels and place them on a baking tray. Toast them gently on both sides.
- In the meantime, drain the tuna and spoon it into a bowl. Add the spring onions, the mayonnaise, the lemon juice and mix well. Season to taste.
- Spoon the tuna mixture on to the base of the bagels. Top with a couple of slices of tomato and sprinkle on a little cheese.
- Return to the grill for one minute to allow the cheese to melt.
- Place the bagel tops on. Slice and serve.
Lovin’ Shopping for…
Books, books, books. My adorable little godchild has been a little out of sorts for the last few days and my dad has had some health issues to contend with as well and so to pass the time in hospital, for both the littlest patient and myself, I took a ramble to Waterstones in Cork City. I am so far, so pleased with my purchases. For lovely Lucy, the cute and funny letters from the crayons to Duncan.
And for me, an easy holiday read that I am in the early stages of but that is giving me good vibes – The Versions of Us.
And then just lovin’
The most genius invention ever for those of us who can’t drink red wine in public….this I just LOVE!!!!