This was the one day I didn’t have poached eggs for breakfast, I felt I needed a change so went for the full English. For the rest of the day I wanted to go for healthier options and ended up carrying on my day with vegetarian dishes which were all delicious
For Lunch I wanted to show Ryan the island and go to Gorey for lunch but it was pissing it down. We waited in the pouring rain for our bus for around half an hour and upon arrival, it carried on past our stop because it was full. I wanted to cry. We ended up heading back into town and went to a reasonably priced café called Café Society. It was dark and raining outside so I wanted something warming and comforting to help the mood so went for the soup of the day, Sweet Potato and Parsnip soup with slices of white and brown baguette . The soup was nice, wasn’t too sweet neither did it have an over powering parsnip taste, it could have been a little thicker but the main thing I wanted to talk about was the bread. Well not the bread, the butter.
Each morning at breakfast we have toast with those little butter portions and jam (English butter) and with my baguette was Jersey butter portions. You could instantly taste the difference. The colour was a richer and darker yellow, it was so much more creamier and I had forgotten how perfect it was. Dipping it into the soup and feeling it melt from the heat of it when biting into the submerged piece was heavenly. If you ever get the chance to have Jersey butter, preferably salted, try it. Simply on bread or toast, a jacket potato or on some Jersey Royals, perfection.
We later went for dinner with our friend Bruce/Hollie and her boyfriend Patrick at this restaurant named The Green Olive which I think used to be a Vegan and Vegetarian restaurant but now had expanded to having poultry and fish dishes on the menu. I decided to pick a dish from the specials menu; there were loads of lovely looking fish dishes and a gorgeous looking duck dish but I wanted veg veg veg! I went for the Butternut Squash and Sun Blushed Tomato Risotto with Honey Roasted Parsnips and Carrot and Parsnip crisps on top (along with a big unnecessary bunch of Rocket on top). It was amazing! It was so creamy and sweet from the squash and the tomatoes were rich and deep in flavour. It was nice to have the honey roast parsnips on top as they added extra texture as well as the crisps which almost melted when eaten with the risotto. The risotto had been perfectly cooked and every texture and flavour was perfectly combined!