- PREM GROUP LAUNCHES NEW DIGITAL MARKETING COMPANY:...
- Franciscan Well hosts the First Beer Festival of 2...
- KINSALE GIN Partners with BARRY & FITZWILLIAM.
- Fundraising event in aid of West Cork Animal Welf...
- Barnabrow House Gourmet Evening. Just in time for Valentine's!
- ORSO WELCOMES IN 2019 WITH €19 PRIX FIXE MENU
- COME FOR DINNER, STAY FOR FREE! At the Nox Hotel G...
- Top Posts, last 12 months
- Bollywood New Year's Eve Theme at Richy's
- The Spirit of Christmas Alive and Well in Cork!
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- The Good Value Wine List
- Ireland's Great Producers, Great Tastes
- Tokyo takes the crown as world fine dining capital...
- Saint-Chinian Wine Fair Mon 4th Feb
- O’Brien PR Awarded All-Ireland Business Accreditation
- Dublin Food Chain to host event today highlighting...
- How much more can the hospitality sector bear?
- SAVOUR FOOD AWARDS BEST PRACTICE IN FOOD WASTE MAN...
- COBH SCHOOL HOSTS CHILDREN’S FITNESS INITIATIVE
- Find the perfect Christmas dinner in Cahernane House Hotel
- Local Produce Shines on Greene's New Winter Menu
- Hooked's Anthony Gray. Confident in Challenging Ti...
- Blog Policy
Friday, January 4, 2019
One afternoon, a number of rainbow runners were lying on the deck and I took a filleting lesson from Em Phumanny, the bowl-cut Cambodian with Buddhist tattoos. We planned to make kinilaw, a kind of Filipino ceviche made of a cold, chopped, vinegary whitefish. “The fish is not cooked, you know?” said Tony, “It is cured in the vinegar.”
I squatted in the sun near the cutaway rail while the pirates watched us drowsily.
from The Desert and The Sea (977 days captive on the Somali pirate coast) by Michael Scott Moore (2018). Very Highly Recommended.