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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
Start Cooking some Irish Recipes
Celebrate Lughnasa with Berry Treats
Lughnasadh or Lughnasa (pronounced LOO-na-se) is a Gaelic festival marking the beginning of the harvest season that was historically observed throughout Ireland and other Celtic nations. Originally it was held on July 31 – August 1, or approximately halfway between the summer solstice and autumn equinox. Also called "Lammas Sunday2 and "Fraughan Sunday," it’s now observed on the Sunday closest to August 1. Fraughans (also known as bilberries, are members of the same family as the blackberry and wild blueberry) are traditionally picked during the festival of Lughnasa (the Irish word for “August”) and eaten in pies, jams, and puddings. The Puck Fair, held in Killorglin, Country Kerry, August 10-12, is one of several fairs believed to continue the tradition of Lughnasa, but short of being there in person, you might want to celebrate with this blueberry recipe.