Spring has sprung and the cuck00’s and starlings have arrived singing their hearts out. The Dawn chorus is certainly louder and earlier. The fields are alive with Gentians, Buttercups, Bluebells, Clovers, Dandilines, Primroses, Sea Pinks, Forget-Me-Nots, Sea Campiones, & Poppies all against the verdant fields framed by the labyrinth of grey stone walls makes for a bucolic sight.

May is truelly the most beautiful month on Aran. The long evenings of burnished sunsets and silhouetted horses delighting in the abundance of grazing grounds after a lean winter. Over the garden walls of many houses our eyes are surprised by the tender care the occupants have made to bring additional color and variety to the island. Tulips, Peonies, Color Lillie’s, Old Fashioned Roses, Carnations, Geraniums, Gladioli vying for pride of place to bring a joyful light to the interiors starved the long winter months of beauty only mother nature can give. As our summer guests begin to arrive, time is of the essence as we dedicate our working hours to their pleasure. We still have time to eat healthily as the salad leaves in the garden are ready. There is no better way to enjoy these – simply dressed and served with a baked Camembert on one of those bomby may evenings when you can literally smell the buds of May.

 

Baked Camembert;

Ingrediants
1 whole Camembert in its box, a clove of garlic chopped, a teaspoon of olive oil, and a teaspoon of chopped dilsk seaweed.

Preheat oven to gas mark 6, remove the cheese from its plastic and return to its wooden box. Pierce the top of the cheese and drizzle with Olive Oil and sprinkle the remaining ingredients on top and bake in the oven for ten minutes until the center of the cheese is melted or guuy. Serve immediately with croutons, salad, and Red or White wine.

Picnicking on the Island? Our local Spa in Kilronan has an excellent selection of cheeses and wines.