County Council civic offices are not the sort of places one equates with pleasure no matter how successful their customer relations policies are. Certainly, it is unusual to find people willing to dress up and spend a few hours on a Saturday evening in their local council office. But that’s what happened during the Waterford Festival of Food which I attended in Dungarvan, Ireland. And what a fine evening it turned out to be.

The pop-up restaurant “The Brewer, the Blogger, the Baker” was a collaberation by Claire Dalton (a co-founder of craft brewery Dungarvan Brewing Company), Dungarvan-born food writer and blogger Niamh Shields (Eat Like A Girl) – now based in London – and local caterer and cookery writer, Eunice Power (Cooking For You). I found it to be one of the highlights of the Waterford Festival of Food. Transforming the existing civic offices canteen facilities (modern and bright yet understandably functional being an administration office) into a stylish and enjoyable dining space took planning and a lot of creativity. Happy to report, the trio succeeded.

Within a couple of hours the careful table preparations, the fit-out of a temporary bar area, the addition of custom made room screens by local artist Eamon Grey and some local musicians meant the pop-up event was ready to greet over 80 guests in style. The evening’s aperitif was a choice of Claire’s ‘Beerini’ (craft beer Comeragh Challenger with a rhubarb syrup) or a Rhubarb Bellini (prosecco with a rhubarb syrup). I chose the beerini and thoroughly enjoyed the blend of the beer’s golden hoppiness with the fruity syrup.

Click through for a slideshow of the evening’s build up

After this auspicious start the evening only got better. As is my wont, I won’t review each dish but offer some sketches I made during the evening. I will add that Niamh’s bacon jam was, as ever, delicious. I was seated with some of Niamh’s family members and we thoroughly abused our connections to blag more bacon jam for the table (we were, I add, one of the last tables to sit so no table was left jam-free as a result of our shameless actions… promise).

Click through for a slideshow of my dining choices

Notable dishes for me were the Potato and Wild Garlic Soup – prettily served in teacups, the Confit Duck and Pistachio Terrine (rich and gorgeous and I ate it all!) and the Chicken and Chorizo Stew (fantastically flavoursome but the generous country portions defeated this greedy glut) which was a dish from Niamh’s recent cookbook ‘Comfort & Spice‘. I’ll definitely be making this dish soon. My choice for dessert was Triskel Goat’s Cheese, Orange and Almond Tart with a blood orange salad. A glorious creation. Unfortunately my jammy, ducky, stewy, tart-laden greed left me unable to tackle the cheese board, something I berated myself for later. “Pace yourself Ailbhe’, tut, tut. I also didn’t manage to sample the Rare Roast Fillet of Waterford Beef (no room as I needed that corner for the dessert) which was not only a popular choice for mains but everyone who had it raved about the quality of the meat.

What struck me most about the whole event was how high a standard had been achieved not only in the cooking (both Eunice and Niamh are experienced cooks who create great-tasting, beautifully presented dishes) but also in the planning, the set-up, the service, in fact the whole execution. A wonderful night the trio should be very, very proud of. A word of praise too for the support staff who glided about and dealt with hungry, excitable diners with good humour and speed.

We happy diners waddled out into the night, supped and sated, heading for home when someone suggested… “Last drink at Merry’s?”. We turned and quickened our step. The evening continued…

Menu for the evening:
Soup

Potato and Wild Garlic Soup*
served with Black Rock stout and walnut bread, white soda bread and bacon jam

Starters
Confit Duck and Pistachio Terrine
spiced plum sauce, toasted brioche

Smoked Salmon with Potato Pancakes*
cucumber relish and creme fraiche

Roast Aubergine
Knockalara sheep’s cheese & almond stuffing, roast pepper sauce

Mains
Rare Roast Fillet of Waterford Beef
pickled mushrooms and wild garlic aioli

Monkfish and Mussels
saffron and white wine cream

Chicken and Chorizo Stew*

Butternut Squash, Chickpea & Spinach Curry

Sweet
Chocolate Mousse with Honeycomb*

Rhubarb Fool
pistachio and rosewater meringues

Triskel Goat’s Cheese, Orange and Almond Tart
with a blood orange salad

Cheese
Triskel Cheese, Knockanore, Knockalara, Crozier Blue
served with handmade oat cakes, quince jelly and Eunice Power chutneys.

(*recipes from “Comfort & Spice” by Niamh Shields, Quadrille, 2012)

Well I’ve been back home barely 36 hours after a long weekend of gastronomic craic in Ireland. From the moment I touched down last Friday at Cork Airport where I was met by the lovely Máire Flynn from The Tannery Restaurant, Dungarvan, I seemed to be eating, drinking and meeting the best of the ‘Sunny South East’ all in the name of the Waterford Festival of Food.

I’ve yet to edit my photographs and finish off some sketches but I hope this gallery show will give you a flavour of the festival weekend. I was lucky enough to go to this festival last year and loved it so much that when a return visit was suggested I immediately signed on. To be honest I was a bit worried that the positive experience from last year would be hard to match but this year proved that this very regional festival is here to stay, grow and prosper. From Friday’s guest chef dining event at The Tannery (the gifted British chef Angela Hartnett was cooking in the kitchen), the guided Bus Bia visits to local food and drink producers, the extraordinarily stylish The Brewer, the Blogger, the Baker pop-up from Claire Dalton, Niamh Shields & Eunice Power to the lively Festival Farmers’ Market in the town square this festival was a feast of fun. When the dust settles and my liver recovers I’ll write a bit more but for now just enjoy some of the sights.

CLICK IMAGE TO VIEW SLIDE SHOW

Y’know, you can be in two places at the one time.

This morning, a crisp glaring April morning which promised more heat than it gave, I went for a brisk walk around the Common beside us here in South London. All part of the new healthier, more movement regime I’ve started (only the third day so don’t get too excited). I was moving sharply with only the occasional halt to snap some cherry trees, heavy with white blossom (like you do) when, whoosh, suddenly I was 10 years old, back in Dublin and walking up Killiney Hill with my sisters and brothers. Mum and Dad (with an infant or toddler in tow) would straggle behind their boisterous brood as we’d swarm through the pine woods, kicking up the soft pine-needled ground, tripping over roots, getting scratched with dead broken branches before tumbling up the well-worn path to the Obelisk.

It was smell you see. I had just passed the Sports Clubhouse on the Common when I was hit hard by a waft. Gorse bushes, loads of them, had begun to exude their perfume in the weak April sun. So there I was, back with everyone, squabbling and trying not to get the Sunday dress dirty or sandals too scuffed as we raced up the rough path. As you’d head up towards the top and its view over Killiney Bay, the path was lined with thick prickly gorse and at various times of the year the honeyed, Malibu-coconut smell was like a syrupy mist. Glorious. All I ever need now is just the slightest gorse whiff and I’m back there, “up the Burma” as we say (Burma Road leads to Killiney Hill).

So you see, not only can you be in two places at one time, you can be in two times at one place. Where does smell take you?

Golden memories are made from this

Oh yesterday was a great St Patrick’s Day, wasn’t it? Sorry…   I’ll whisper.

So, after all the celebrations, imbibitions and mastications of the past 24 hours, reality strikes hard. The bread bin is empty, your head hurts (who suggested the whiskey? oh… t’was me) and the thought of a trip to the local shop makes you feel wobbly-weak. We’ve all been there sometime or other. But, hey…

You’ve got plain flour, right? You’ve got bicarbonate of soda. You do, listen, remember… you made the Traditional Brown Soda Bread yesterday? Yes. You’ve got salt (we’ve all got salt), water and time. Then you can rustle up these soda farls with no effort at all and while they’re cooking you shower (very quickly, mind) and plan what to put on them. Me, I’m partial to a crispy-edged-but-runny-yolk fried egg or some black pudding or just warm, split, buttered and drizzled with honey (or indeed, with some of the Connemara whiskey sauce from last night’s dinner!). And tea. You’ll need copious amounts of tea (Barry’s Gold Blend - loose leaf only – is my favourite irish tea if you’re interested) and maybe, just maybe you’ll be right by lunchtime.

Well, that’s all the St Patrick’s Day action for 2012, you can put away the greenery but keep the recipes I’ve posted. I think you’ll find they’re good enough to add to your general recipe repertoire.

The countdown to St Patrick’s Day 2013 begins.

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St Patrick’s Day Celebrations. The Morning After

Sunday: 09.30 Breakfast
Traditional Irish Soda Farls

Serves 2

Ingredients
200 grams plain flour, (I have used both standard and bread flour at different times and both work)
170 mls buttermilk (if no buttermilk available use sour full fat milk or a mix of yoghurt and milk or squeeze some lemon in fresh milk)
1 tsp bicarbonate of soda
1 tsp salt (tip: mix salt with liquid to dissolve if your salt is very coarse.

Method
Sieve flour, salt and bicarb soda.
Add the buttermilk and mix till all combined.

Dust the work surface and briefly knead the dough to bring it together.
You’re not looking for the ‘elastic’ dough of standard bread making. Shape and flatten into a circle around 8 mms thick. Cut into 6 wedges.

Dust a heavy frying pan with some flour and cook the wedges
over a low – medium heat for around 10 mins each side.

Serve warm. Split and spread with good butter and a topping of your choice.

Tip

I gave this recipe some time ago to twitter friend Lynne and she gave me the tip to cover the soda farls with a lid while cooking saying they would be fluffier.
I did and they were. Thanks Lynne.

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Click here to download your illustrated recipe guide of
Traditional Irish Soda Farls

Did you know that Ireland has one of the longest grass-growing seasons in the world? Well, all the ‘soft days’ and gentle sun seemingly provide the best growing conditions that produce the many shades of irish green the Irish love to sing about. The rains, which fall as the Gulf Stream hits land straight off the Atlantic, are also some of the cleanest in the world. In fact, thanks to the Gulf Stream, Ireland enjoys a temperate climate all year long, thus it gets perfect grass-growing conditions.

All of which is good news for irish cattle. Irish beef and dairy products are renowned internationally and last year provided exports of €9 billion. A better grass-growing season means more grass-fed herds, which in turn means good milk. As a consequence Irish artisan cheesemakers are springing up all over. Unlike many european countries Irish cheesemakers are known by their individual cheeses as opposed to a regional cheese. This gives rise to the unusually large variety of cheeses that is to be found in a country so small.

One of the earliest modern Irish cheesemakers were Jane and Louis Grubb who produce Cashel Blue (pasteurized cow’s milk and vegetarian rennet) and more recently, Crozier Blue (pasteurized sheep’s milk and vegetarian rennet). Cashel Blue is now a well established member of any good cheeseboard both at home and away. It’s a natural-rinded blue cheese with a creamy texture that has been winning awards and admirers since it was first made in 1984.

St Patrick’s Day is the perfect excuse for a celebration and if you’ve already followed my St Patrick’s Day breakfast suggestion of Irish Brown Soda Bread then you may like to continue your 24 hour celebration with this lunch of Cashel Blue, Pear, Spinach & Hazelnuts Salad. The apple and pear orchards of the ‘sunny south east’ of Ireland are the inspiration for this blue cheese pairing, while hazelnuts have appeared in traditional irish dishes for centuries. This salad may not be ‘traditional’ in the aged sense but it does provide an opportunity to showcase some fabulous irish ingredients.

Once again there is an illustrated a recipe guide for the meal that you can download by clicking through the link at the bottom of this post. Print out, follow and enjoy!

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St Patrick’s Day Celebration Menu

Saturday: 13.00 Lunch
Cashel Blue, Pear, Spinach & Hazelnut Salad

Serves 2
(or 4 as a side to a main)

70 g Cashel Blue
100 g baby spinach leaves, washed, dried and with stalks removed
60 g hazelnuts (shelled with or without skin)
2 firm ripe pears (I used William pears but any eating pear will do)
1 lemon for juice

Honey vinaigrette

3 tblsp olive oil
1/2 tsp honey
2 tblsp cider vinegar
salt & pepper
1/4 tsp Dijon mustard

Method

Dry fry the shelled hazelnuts in a pan (or roast in a hot oven) for around 5 mins till they begin to brown. If the nuts are still skinned then place them in a clean tea towel and briskly rub them to remove most of the skin. Crush or chop the nuts roughly.

Dice the Cashel Blue. Peel and core the pear then slice lengthways into approx 5 mm slices. Toss the sliced pear in a squeeze of lemon juice to prevent it turning brown.

Make the dressing by blending well all the dressing ingredients above.

Layer the spinach, cheese and pear in a serving platter.
Scatter with the chopped nuts and drizzle with the honey dressing before serving with slices of traditional Brown Soda Bread and a glass of something suitably chilled.

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Click on the link to download your illustrated recipe guide of
Cashel Blue, Pear, Spinach & Hazelnut Salad

Coming up on Friday 16th March: St Patrick’s Day 24 hour celebration:
Dinner: Bacon & Creamy Cabbage

This year St Patrick’s Day falls on a Saturday which I think is a great excuse to spend an entire 24 hours celebrating. And why not start by recreating traditional Irish dishes using some of the fantastic Irish ingredients available globally. Even if Irish food brands are hard to find in whichever corner of the world you live, by using the freshest premium-quality ingredients, you can capture the essence of Irish flavours.

To help you with your 24 hours of celebration I’m suggesting a ‘St Patrick’s Day’ menu so you don’t have to spend any time worrying about what to cook. This menu is as ’40 shades of green’ as it goes. From traditional brown soda bread and easy-to-make soda farls for breakfast to a contemporary blue cheese and pear salad for lunch to my personal twist on the great traditional ‘bacon & cabbage’, all the dishes are simple to make and brilliant for sharing. All you’ll have to do is to plan who to invite to the celebrations. Remember, we Irish like our tables full of food, folk and fun!

And just to make things oh-so-easy, I’ve illustrated a recipe guide for the main element of each meal that you can download by clicking through the link at the bottom of each post. Print out, follow and enjoy! Today’s post is St Patrick’s Day Breakfast.

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St Patrick’s Day Celebration Menu

Saturday: 08.00 Breakfast
Irish Brown Soda Bread

Makes 1 loaf

240 g wholemeal flour
70 g white flour
40 g bran
40 g wheatgerm
1 egg
15 g black treacle
30 ml water
285 ml buttermilk
(or a milk and unsweetened yoghurt mix
or squeeze some lemon into milk to turn it sour)
1 tsp bicarbonate of soda
1 tsp salt
jumbo rolled oat flakes (optional)

Method
Preheat the oven to 170C.

Place flours, bran, wheatgerm, salt and bicarb of soda in large bowl.

In another bowl gently beat the egg with the buttermilk.
Dissolve the black treacle in the water and add to the egg milk mix.

Add the wet mix to the dry mix. Stir to incorporate to a wet sticky dough.

Line a 2lb loaf tin with baking parchment.
Add the wet dough and tap the tin on the worktop to make sure there are no air holes. Flatten the top of the bread dough then with a sharp knife score a line on the surface along the length of the loaf to allow for expansion.

You can brush the surface with a beaten egg to get a richer colour or you can scatter the surface with some oat flakes. Or not.

Place in the oven, cook for 50 mins then test if cooked by inserting a knife.
If it comes out clean the it is cooked. Alternatively the bread is ready if the base sounds hollow
when tapped. Turn off the heat. Remove the loaf from the tin and turn it over and
place back diagonally in the tin. Leave back in the oven for 5 mins.

Cool on a wire tray or for a softer crust, wrap in a clean tea towel.

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Click on the link to download your illustrated recipe guide of
Irish Brown Soda Bread

Seriously, the weather this last month has been hard to work out. One minute it’s ultra mild and trees begin to bud, the next it’s chilly with snow and storm warnings. A gal doesn’t know whether to rustle up comfort food or salad! Of course, you could cheekily do a bit of both with this colourful dish. Lots of fresh green spinach becomes the perfect foil against caramelised roasted chunks of your favourite squash and a zingy sweet ginger marinade for tofu adds a warming note.

I had a beautiful display of various winter squashes in a bowl which I had spent admiring for a few weeks (I like bowls of vegetables as a display, flowers are not the only plants I like to gaze upon) and I needed to use them up. A rummage in the fridge left me with a block of tofu, some baby spinach leaves and knobbly ginger. This year I’ve been experimenting with Japanese flavours* and I’ve developed a constant yearning for miso, shoyu and sesame combinations so I reached out for those ingredients and whoosh… soon I had the makings of a great salad. This is one dish I’ll be returning to again that’s for sure.

Do try and let me know what you think of it.

To download a pdf of the recipe and illustration click here

Roast Squash & Spinach Salad with Tofu

Serves greedy 2 as main, 4 – 6 as a side

400 grams firm tofu
900 grams butternut squash or your favourite mix, peeled / sliced
3 – 4  handfuls baby spinach leaves, washed and dried
1 tablespoon sesame oil
1 tablespoon chives, finely chopped
2 tablespoon mixed seeds (sunflower, pumpkin, sesame)

Marinade
fresh orange juice
lemon zest
squeeze lemon juice
3 cms fresh ginger, peeled and finely grated
1 tablespoon shoyu
1 tablespoon red miso
1 tablespoon sesame oil
2 tablespoons maple syrup

Method

Before you cube the tofu make sure you have squeezed out all the water it has been stored in by placing it on a couple of layers of kitchen roll, place more kitchen paper roll on top, cover with a plate and weigh it down with a heavy weight.

When all the water has been squeezed out, cube the tofu into approx 15 mm cubes.

Mix all the ingredients for the marinade in a shallow non-metallic dish. Toss in the cubed tofu making sure all sides get covered in the marinade. Cover with cling film and allow to marinate for a couple of hours or overnight. The tofu will absorb the wonderful asian inspired flavours more the longer it is left.

Preheat the oven to 220C.

Peel the squash (if necessary, some have thin edible skins which roast beautifully) and then slice up or cut into chunks. It doesn’t really matter which as long as all the squash pieces are roughly the same size so they will cook at the same rate.

Toss the squash in the tablespoon of sesame oil. Place the squash slices / chunks on an oven tray and roast in the oven for 20 mins or until the squash begins to colour. Remove.

Add the roasted squash to the marinated tofu (leaving marinade in the dish) and place the marinade dish in the oven to roast the tofu along with the squash. Roast for 15 mins. Then remove and allow to cool a bit before building your salad.

Meanwhile toast the seeds in a dry pan until they begin to colour or pop!

Layer the roasted tofu and squash with the spinach leaves on a serving platter. Scatter over with the toasted seeds. Sprinkle with the finely chopped chives.

Bring to table and share.

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*I bought recently published cookbook, Hashi by Reiko Hashimoto. It’s fantastic for beginners to Japanese cuisine, I highly recommend it.

There are some places you just warm to and, for me, the valleys and mountains of Wales are such places. I’ve a fair few rambling tales to tell about our visits there, the most memorable involves our old VW campervan, a twisty mountain pass and the steering wheel coming off in ol’Tone’s hands as he was driving! But, as you can see, we survived to tell the tale (it does go on and on and so best told over a large pint). That particular tale ended with a welsh-speaking, dark curly-headed AA man, Gareth (true), going to great lengths to find a replacement VW steering wheel (1971 model I add) so that we could continue our journey around Wales as we, he declared, were “such lovely people” he was sure we’d love the country. Perhaps he moonlighted for the Welsh Tourist Board but it is exactly those warm interactions with locals that colour our opinions of a place.

Needless to say we did love Wales and the Welsh. Not too dissimilar to us Irish but perhaps not as devil-may-care. And, of course, we have the Welsh to thank for our national festive icon, St Patrick. At least, we do if you believe one version of St P’s life story. The other is that he was a Scot, we don’t know if he could sing which would have placed him squarely in the Welsh camp but the first version I was taught t school was that he was Welsh and I’m sticking to that!

Today being St David’s Day seems the right day to share with you this wee leeky sketch. I’ve bought my leeks today which I shall have tonight as leek fritters. And even more exciting I shall be giving thanks and toasting all things Welsh with a dram of their excellent whisky, Penderyn.

Iechyd da*

To access a downloadable pdf of the drawing click here: Wee Lone Leek

*sounds like “yeh-chid dah”

Well, I am so loving my new pancake pan that I’ve been whipping it out at any excuse. And what batter excuse (!) than Pancake Day. This morning we had some more of our regular Breakfast Pancakes which I wrote about way back in my early blogging days. There’s a Breton-style Buckwheat batter waiting for an outing in an hour and I have an Egyptian Yeast Pancake batter proving which will be filled with a sugar cinnamon nut mix and eaten dipped in sweet syrup. I cannot wait to share them so here goes.

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Breakfast Pancake

I gave the recipe for these here but I also now add 20 g of melted unsalted butter to the batter to give extra richness and moisture. Best of all, these pancakes are the perfect excuse to dig out those unset homemade jellies and jams and spoon the sweet fruity syrup (for that is what you may now call those previous ‘failures’) over a dollop of thick yoghurt on warm pancakes. Success.

As you can see from above I also rack up the sweetness with a happy drizzle of maple syrup.

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Breton Galettes de Blé Noir
(that’s Breton Buckwheat Pancakes to you and me)

Makes approx 6 pancakes

Buckwheat flour is gluten-free but all advice is that it is hard to handle a 100% buckwheat pancake while cooking. So either add plain flour (I used a 2:1 ratio buckwheat to plain) or perhaps double the egg quantity? Some recipes give a high ratio of 10:1 but trial out what you prefer. The more buckwheat the nuttier the flavour.

Ingredients
100 g buckwheat flour
50 g plain flour
30 g melted unsalted butter
1 egg
200 mls water
100 mls milk
salt

Method
Beat egg with water and milk. Add to the flours in a bowl.

Melt butter and add to mixture. Season.

Let batter stand for at least a couple of hours or overnight.

When ready to make, heat a pancake pan (or wide shallow frying pan) over a medium heat/flame and brush the pan lightly with a bland, high burning point vegetable oil (not olive oil). Some suggest melted butter with some oil added but I find the butter burns too easily.

When the pan is hot and the oil is beginning to shimmer take a deep breath and spoon a ladle of batter starting in the centre of the pan and swirling out. You need to spread the batter as thin and as wide as possible. Use the back of the ladle to help do this.

Then let it cook without touching it until the pancake begins to brown at the edge. Shake the pan, if the pancake moves slightly then it is ready to turn over. Cook on the other side.

Stack the pancakes up on a plate and keep covered and warm.

When ready fill the pancakes with a savoury filling of your choice. Grated cheese (Comté is wonderful), slices of ham, fried egg, tomatoes fried with onion and herbs, the list is endless. But a fried egg on top of a slice of thin cured ham with a dollop of spicy sauce was my choice.

Enjoy.

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Sweet Egyptian Pancakes

Makes approx 6 pancakes

This is based on a traditional Egyptian recipe shared by Jennifer Klinec who ran cooking classes in London under the name EatDrinkTalk. I went to one of her classes and loved receiving and reading her newsletter where she shared her love of middle eastern food. Jennifer stopped her cooking classes a couple of years ago but I treasure the recipes and stories of her middle eastern travels that she produced. This yeast pancake is one such treasure.

Ingredients

5 g fresh yeast
a generous pinch of sugar
125 mls warm water (NOT hot, warm so you can comfortably dip a finger in it)
115 grams plain flour
40 mls milk
a pinch of baking powder
butter or vegetable oil for cooking

Walnut-Cinnamon Filling
1 handfuls of walnuts, coarsely chopped (or a nut mix)
3 tablespoons caster sugar
1 teaspoon freshly ground cinnamon

Rosewater Syrup
70 grams caster sugar
2 tablespoons rosewater

Method
Crumble the yeast into the warm water adding the pinch of sugar. Stir and set aside as you measure all the other ingredients out.

Add the flour and baking powder to the now dissolved yeast water mix. Mix slowly and thoroughly adding the milk as you make sure all lumps are removed.

Now cover the batter mix and leave to rest in a warm place for a few hours or until the batter rises and doubles.

While the batter rises make the rose syrup and nut filling.

Make the Rose syrup by heating the sugar and rosewater slowly in a saucepan. Stir until the sugar has all dissolved and begins to thicken. Remove and store. This can be made in advance. It can be warmed before use if it becomes too thick.

Toast the nuts lightly (do not burn or they will become bitter). Chop them up and mix with the sugar and cinnamon. Set aside.

When the batter is risen and has hundreds of air holes you are ready to start cooking.

Heat a pancake pan (or wide bottomed, shallow frying pan). Brush with oil.

Now spoon a ladle of batter starting in the centre of the pan and swirling out. You need to spread the batter as thin as possible. Use the back of the ladle to help do this.

These pancakes differ from others in that they are cooked on one side only. The longer you cook the crisper the pancake.

Sprinkle the pancake with the sugar nut mix. Fold over and allow the contents to warm through. The cinnamon sugar mix will start to melt.

Serve and just before eating, dribble, spread, dip into the rosewater syrup. Fold up again and eat messily, dipping the pancake into the perfumed syrup. Dee-lish-us.

Variations
Instead of Rosewater Syrup you could try Orange Water Syrup or a sweet sharp Lemon Syrup.