Places Worth Visiting: Galway Ireland

                                              Galway Ireland  Photo By S.E.W. 2010

So you’ve been in Dublin for a few days. You’ve wandered up and down the river Liffey, seen the museums, maybe had a pint or three in Temple Bar. But now you have itchy feet and maybe you want to see more of the country.

If you long for the war days of old Ireland and want to risk your life, head to Limerick. More than just a dirty rhyme, this poverty stricken city is one of the most dangerous in Western Europe, and is famous for knife attacks on tourists.

But if blade play isn’t your thing, and you’d prefer a more relaxing trip, hop a train in Huston Station and head West to Galway. Galway is Ireland’s third largest city, and also it’s fastest growing economy. And as for crime, no worries there, Galway has the lowest crime rate of any city on the island.

When you arrive take a taxi from the train station and ask for a quick tour of the town. You’ll find it is quite compact and easily walkable. There are pubs and shops everywhere, and like so many towns in Europe, several streets that are for pedestrians only. There are several hotels, hostels, and B&Bs available. If you would like the best, just have your cab take you back to the train station. Right around the corner is the beautiful Meyrick Hotel.

                                                        Meyrick Hotel Galway Photo By S.E.W. 2010

Take advantage of the Canal Walk, and end your evening with a local pub. There’s singing almost every night, and everyone joins in. Galway has a greater feeling of authenticity than some of the more touristy areas in Dublin. There’s more grit on the floor, and a little less varnish. Locals out number tourists at the bar, and they drink the local red ale instead of stout.

Places Worth Visiting: Inis Mor Ireland

                                                                   Photo by S.E.W. 2010

Europe is a crowded place, and it can be hard to find a place that retains its ancient character without the modern world creeping in around the edges. If you want to see something of the old country without glass and steel distractions visit the small islands in the far West of Ireland. A high speed ferry will whisk you from the secluded port twenty minutes North of Galway to one of the Aran Islands.

These are the places to find authentic Aran Island sweaters and knits. If you have spent any time in Dublin or Galway, you know that you can't throw a hunk of soda bread without hitting a store promising to sell you real Aran Island sweaters. Don't buy in the cities. If you look closely at the tags and ask a few questions you will find that these sweaters are "designed in Ireland" and probably made from cheap wool in Taiwan. A real Aran Island sweater feels heavy, and slightly oily to the touch.

If you visit Inis Mor, which means deer island, run ahead of your fellow tourists if you can. Skip the bike rental (you'll thank me) and rush past the line of tourist vans. At the end of the dock there will be an old guy with steel gray hair and a horse cart. There's usually only one horse cart available, and this is the absolutely best way to see the island.

The driver and his frothing hard working friend will take you on a full length tour, up and down a thousand feet over two mountains covered with cobbled or gravel road. At the far end of the island the driver and horse stop for a rest and you will have an opportunity to climb another five hundred yards to Dun Aengus castle, an ancient citadel with four semicircular stone walls and its back to some of the tallest sea cliffs in Europe.

Adventures In Cooking: Texas Chili

Gunslinger Jack's Texas Chili Recipe

2 pounds of good quality organic ground beef
2 cans organic tomato paste
6 cubes beef bullion
2 cubes chicken bullion
3 cups water
6 tablespoons chili powder
2 teaspoons cumin
2 tablespoons brown sugar
1/2 teaspoon black pepper
1 teaspoon worcestershire sauce (the Lea & Perrins English recipe is preferred because it doesn't contain high fructose corn syrup)
1 teaspoon oregano
1 teaspoon basil
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (this produces a fairly mild chili, but if you like it hot, add more)

Cooking the Chili

1. Put water, tomato paste, bullion, sugar and spices in a pot and heat on medium low (number 2 on most cook tops) while stirring to blend bullion and tomato paste.

2. Brown beef in a skillet using a dicer or sharp edged spatula to mince as it cooks, then drain fat.

3. Add beef to pot.

4. Cook at medium-low (2) for at least four hours stirring occasionally. The longer it cooks, the better the texture.

5. Taste and add additional spices and water as needed. You will probably not need to add salt. Chili should be very thick, but not quite so thick that a spoon will stand up in the bowl.

6. Top with cubed extra sharp cheddar cheese and serve with tortillas, tortilla chips, or french bread.

7. The chili is even better the next day. If you have leftovers, refrigerate in glass bowls, don't use plastic or metal because the acids in the chili will cause chemical or metallic leaching contamination. Reheat on the stovetop at medium low. Do not microwave - it will alter the taste.