How was everyone's SUPERBOWWL SUNDAY!? / Groundhog Day / Imbolc / Chinese New Year?? I couldn't imagine having a more magical time in this country. A lot of it had to do with blind faith that I would achieve all my expectations - a hard one if you've been through some tough times... I went to Cork for the evening. Beautiful beautiful city.. (The locals don't believe it's a city - population is around 300,000)

Below are some photos of my house mates plucking and cooking wild hunted partridge, pheasant and goose.

Gruesome? Yes.

Awkward? Certainly.

Before I get into that, I should say that I'm very fortunate to live with such ambitious people. After volunteering to help clean up a little longer, they received these birds as gifts from the staff so we could practice our culinary skills.

Vietnamese Chicken Salad with Prawn Crisps.. for all my Pho lovers back in Ottawa - One of my proudest food styling so far.

This is one of the reasons why I chose to come here above all other cooking schools. The cooking skills we learn go beyond fine dining. It connects us to our food on many deep levels.

Recently, I also offered to help with cooking classes so I could get more experience with teaching. It was Imbolc themed, or St. Bridget's Day - the midway point of winter that celebrates the Patron Saint of Dairy - St. Bridget. There was a demo open to the public about Bastille Bread (a soda bread made in a stoneware pot) and a demo on homemade butter.

Learning how to make St. Bridget's Cross.

Little 'dote' making butter for the first time.

First wild flowers of the year - snow drops!

My own home made butter and gluten free White Chocolate Cranberry Scones

I've never understood food more in my life.. and it just makes me hungry for more.

Speaking of which...

!HERE ARE SOME PHOTOS OF CAKES!

My Gluten Free Candied Kumquat and Whipped Cream Victoria Sponge Cake

Candied Edible Flowers to garnish this one...

LOCAL SEA FOOD AND TRADITIONAL IRISH BREAKFASTS

My seafood platter: Home Made Mayo, Oysters, Shrimp, Clams & Mussels

Moss pudding! Instead of gelatine, you soak milk in seaweed, which exudes a jelling agent. So lovely!!

My Irish Breakfast! Gluten Free Toast, Fried Tomato, Mushroom Cap, Lamb Kidney, Back Rasher, Streaky Bacon, Potato Cake, Blood Pudding

Amazing Granola, Oatmeal & Fruit Salad Spread!

And that's that.. So much more to learn - I'm about half way through the course! Living in the moment is a challenge but it's well worth it.. I hope I can carry on this spirit throughout my life afterwards. I swear though.. there must be something funny in the air in these parts...

Buffalo Chicken Dip in the Ninja Foodi (with video!)

Ballymaloe Week 4 / ...what you make it

Follow Eva Bee