Ceilidh (kay-lee)

Ireland had been on our work travel bucket list for years. During an especially hectic holiday season, I reached a breaking point. I turned to Cathy and said, "That's it, we need something to look forward to." So, I booked us a work trip to Ireland.

I reserved it for the quieter month of February, aiming to avoid the crowds and immerse ourselves in the culture. We booked a car (my first time driving on the other side of the road!) and got to western coast of irelnad, in Dingle, late. After a full nights rest we got our first experience at a full irish breakfast, blood sausage and all. When talking to our server, we questioned about when a couple of places would be opening since it was off season. Her response we would later learn was the most irish way she could express it. She cheerfully responded, " The shops will open when the owners decide to get going for the day." When we asked about a couple bars we wnated to visit how lat ethey stay open, "When they are done drinking for the night." Which turned out to be very true, everywhere we visited.

The west coast of ireland in the late winter is magical. We had many of the ords to ourselves, foggy mornings, cool afternoons. The locals were who we ran into and there happiness for life was abundant. What I loved most about Ireland was how happy the people were, how much they loved to celebrate life.

We drove most of the Wild Alantic Way. Stopping in Galway to have dinner at a multicourse meal at the Michelin starred restaurant Aniar( our first michilen restaurant ever!). You would be surprised when a 24 course dinner turns into 29 and you dont leave overly full but instead in awe. The chef JP McMahon is a force in putting Ireland on the cuianry food map. Introdunging the world to Irish food culture and heritage. I truly appreciate Chef JPs

appreciation for highend food, and also the simpler meals in life. His restaurant paid a wonderful homage to his culture.

While traveling, some locals recommended we visit Vaughns Anchor Inn. One local mentioned his sister worked there as a server, and they had earned a Michelin Star. Fortunately, they were open for lunch with no wait! I can honestly say it was the best fish and chips I've ever had. Their batter is made from a 23-year-old starter, and their chips are peeled, steamed, and deep-fried in beef drippings. Additionally, their sustainability practices and conscientious food sourcing are outstanding.

Ireland was a whirlwind of delicious food, breathtaking views of the lush green countryside, and all the Guinness we could taste. Since our visit, sausage rolls have become a permanent fixture on our breakfast menu (if you haven't tried them yet, you're missing out), shepherd's pie remains one of my favorite comfort foods, and Guinness will always be a key ingredient in our chocolate flourless cake.