I woke up yesterday morning and Delightful Dublin had a website. It was a pretty exciting morning, let me tell you! My delightful partner, Julie, she is awesome.
We wanted to give you a place to sign up for our mailing list, so you can be the first to know when Delightful is released. We are working our little buns off trying to make sure it’s amazing and useful and beautiful, and we can’t wait to show it to you. Once the guidebook is released, we’ll be letting you know about any updates to it, or special offers (we’ve dreamed up some delightful printed calendars and postcards too!). We won’t be emailing you too often, but you’ll hear from us a little.
We’d love for you to sign up for our mailing list so we can let you know when Delightful Dublin is ready!
I have a few pieces of news (ish?) to share today. We have lost not one but two of our beloved chickens from our brood in the last few months. Lorraine was the first to go beofre we left for the States and when we went away to my brother-in-law’s wedding we had three healthy chickens (or so we thought) and we returned to two healthy chickens and one very dead chicken. Lorraine and Sou were unfortunately lacking in calcium, which apparently can happen to chickens in their second year of laying. And despite adding oyster grit to their feed, their eggs got caught up inside them and fast-forward-fast-forward-ick-ick-ick they died.
We are currently contemplating whether we are ready to replace them (Michael’s ready but I’m still traumatized), and in the meantime I thought I would memorialize our gone-but-not-forgotten chickens in magnet form. This is where the blog post picks up, I promise!
PicPack reached out to ask if I’d like to try their Instagram magnets, and they’re just great – especially for memorializing chickens, but also for reminding us of our loved ones far away! We’ve already received quite a few compliments from family and friends.
Since we don’t have a magnetized fridge door, we installed magnet boards on one of our kitchen walls so we could hang up wedding invitations and reminders that come in the mail. It’s surprisingly not as cluttered as I had thought it could be and we’ve gotten lots of use out of them already. However, we were lacking in the magnet department. These are the perfect fit for our boards, and the images are nice and clear despite using Instagram photos.
Now the fun part! PicPack has generously offered to give away a pack of magnets to one reader. You can enter below through Rafflecopter – don’t worry, you don’t have to sign up for anything, it just helps me keep track of the entries and pick a random winner.
But even if you don’t win, I’d recommend buying a pack anyway – they’re sturdy and strong, and they ship worldwide the next day, shipping included.
a Rafflecopter giveaway
p.s. If you like the look of my rock magnets, see the tutorial here!
I’ve talked and talked about the tulle skirts I modelled for Sister Mag a few times now, but I didn’t mention that I wrote another article for the same issue, all about the language of Ireland.
My friend Ashley took a bunch of wonderful photos of the city as I gave she and Thea and Toni (above!) a tour of Dublin, and I wrote all about the ways the Irish language (also known as Gaelic) is still used throughout the city. It’s something I always make sure to explain when I’m giving my walking tours, so it was fun to put it all down in writing. I think you’ll get a kick out of it!
You can read the full article on the Irish language right here. And a few more photos because they’re so lovely!
Michael and I spent last weekend after his brother’s wedding babysitting our little nephew, Julius, while his parents went on a mini honeymoon to Paris. We are both such big fans of babies and we usually fight over who gets to hold them, so it was a treat to have him to ourselves for a few hours each day when we weren’t visiting with family and friends.
I wish I had had time with his parents and older brother to take some family photos, but time was tight! They returned from Paris Sunday night and zipped back to the States Monday morning. It’s so hard to believe next time we’ll see this little man, he’ll probably be walking!
If you can believe it, baby Julius isn’t even three months old yet! But he’s already incredibly expressive and so, so chatty. He’s also very, very squishy. Pretty much the only time he fussed or cried was when we took his bottle away to burp him – and then he gave us the pterodactyl screech. Hilarious!
Welcome to the world, baby Julius! Thanks for behaving so well for us!
For more information about my baby photography sessions, please visit my portfolio site. I also offer vouchers which make lovely gifts!
My goal for the last few weeks of the summer is to make the absolute most of the season. I want to make it seem like it’s still nice weather when in reality, it’s getting chillier and windier and rainier by the minute. But I’ve got a theory – if we’re prepared to get outside when the sun pops out from behind the dramatic clouds, we might be able to trick ourselves into feeling like the summer isn’t quite over.
This week, we’ve been getting lots of salads stocked in the fridge – and I have a sneaky hope that they’ll make picnic lunch or dinner possible between rain showers one of these days! This roasted vegetable tabouleh salad is one of my go-to’s when I’m lacking inspiration and/or ingredients. It’s amazing for cleaning out the fridge, uses just a few basic ingredients, and it lasts well in the fridge.
Roasted Vegetable Tabouleh Salad
3/4 cup bulgur wheat
1 stock cube
1 and 1/2 cups boiling water
Chopped mixed vegetables - I used one sweet potato, one red
onion, one yellow onion, one yellow pepper, one carrot and 6
halved cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
chopped fresh herbs - I used fresh cilantro, but I've also used
parsley and mint before
salt and pepper
Mix the bulgur wheat with the crushed stock cube. Cover with boiling water, cover, and let stand while you roast the vegetables. Put the chopped vegetables on a roasting tray and drizzle with olive oil, balsamic vinegar and salt and pepper. Pop them in the oven for 35-40 minutes at 350F/180C. When the vegetables are roasted, toss with the bulgur wheat and chopped fresh herbs. Et voila! Picnic-ready roasted vegetable tabouleh. Kind of a mouthful to say, but a delicious mouthful to eat!
Need a few day trip ideas to take your picnic-ready salad? Kildare Village is sharing five of their favorite Day Trips to Chic around Dublin for the summer season. Lots of inspiration – with outdoor and indoor options depending on the weather!
Remember when I modelled those tulle skirts for Sister Mag a few months ago? Well, while I was home in Maine this summer, I got it in my head that a tulle skirt would be just the thing to wear to my brother-in-law’s wedding last week. Luckily, my mom thought it was a great idea, too, and did all of the heavy lifting on this sewing project! (Thanks, Mom!) I was mostly there for moral support as she wrestled with the geometry involved in this tutorial. Sadly, the Sister Mag patterns weren’t available yet (but they are now!) and I think they would have been simpler to figure out!
That said, if you have a better memory of pi and radius’s than I do, and like my mom does, you’ll be fine!
I had the genius idea of recommending my friend Julie (yes, that Julie and that Julie) to photograph the wedding, which meant I got the happy surprise of a few of these tulle skirt photos in my inbox last night!
My tulle skirt was a hit as daytime wedding guest attire, but it was so much fun for me on the dance floor. It spun really well and felt like a party dress. I’m going to have a hard time not wearing one to every wedding!
But in addition to how fun my party skirt was, I’m also grateful to Julie, yet again, for capturing these moments and memories for me. Michael and I had such fun celebrating his brother’s wedding with lots of family and friends, but we also had so much fun together in the lead up and on the day. There’s no better partner for me in this journey than my tall, dark and handsome man.
Why hello! That was officially the longest unexpected blog hiatus I’ve accidentally ever taken. Returning to Dublin from the States after a month away, giving too many walking tours in too few days, trips to Limerick and Cork in the same week, an epic family wedding and a weekend of babysitting duties just knocked me right off schedule. There wasn’t a smidge of extra time and for a whole week I didn’t even open my computer!
But the excitement is over and things are settling down for the last few weeks of summer. In the last few days, the air has changed and it has started to feel like fall. Michael and I woke up this morning and realized we had to get groceries for the first time in weeks – and actually cook for the first time since June! Reality check! So now there’s soup simmering on the stove and salads about to get whipped into shape. Did I mention we’ve eaten approximately eighteen servings of leftover wedding cake in the last week? That’s probably a conservative estimate. Eighteen maybe in the last two days.
We’re detoxing and resting and getting our bodies ready for another busy school year to start. I’d love to hear what you’re up to as summer winds down. We’re hoping to knock through the last of our summer bucket list before the summer sun is really finished.
Until tomorrow! xx
I love the idea of sprucing up water or cocktails with flower petal ice cubes. They add so much fun color that your drink is instantly more festive! My mother-in-law has billions of bright nasturtiums, and I knew they were edible, so I just needed to figure out how to make big ice cubes that would fit the whole flower. Enter: muffin tins! They’re just the right size for a whole nasturtium bloom.
Here’s what you’ll need:
A muffin tin
Edible flowers, washed
Make sure the flowers are edible and all the bugs and dirt are washed off. I used nasturtiums (my mom calls them nasties, which is way more fun to say!) and snipped off the little bumpy part at the back so they would lay flat in the muffin cups. Then I carefully poured water over each flower so they were just submerged. I put the whole muffin tin in the freezer and popped them out when they were good and frozen.
One quick tip – if you fill glasses with cold water the flower ice cubes won’t melt as quickly. Or you could use them with either of these cold summer drinks!
It’s so unlikely, but Dublin has been warm since we returned and we have been swimming! Not once, but four times! That’s twice as many times just in the last two weeks than I’ve ever been swimming in Dublin before.
I can’t say the water has been warm, per se, but more like the air has been warm enough to make getting wet not terrifying. We haven’t even been bringing thermos’ of tea!
Here’s hoping there are a few more beach days before the summer is over!
p.s. We swim at Portmarnock Beach – it’s very sandy and the water is clean.