"evening dinner in Laragh" Laragh by edwis

Probably the highlight of this trip was the time spent in Glendalough, “the valley of two lakes,” set in the national park part of the Wicklow Mountains. It is also known as the “valley of the saints” because St. Kevin established a monastic village here in the 6th century, the ruins of which remain today. Everything is called St. Kevin’s… St Kevin’s round tower, St. Kevin’s chapel, St. Kevin’s kitchen, etc.

We stayed at Penny and Pat Kellerer’s B&B overlooking lower Glendalough Lake. Their Derrymore House is a beautiful country manor inside the park. The setting is landscaped with flowers, trees and even a glass-enclosed sitting room on the hillside. With windows overlooking the lake, 62-degree temperatures, and the silence broken only by the clopping of the jaunting cart horse’s hoofs, this place was idyllic. It also the largest room we stayed in and the shower was large enough for both of us. Sleeping in the 60 degree temps was refreshing, with the window open and covered by a two-foot high comforter, which made you feel like you were being squashed by a Panini sandwich press.

Breakfast at Penny’s was quite notable. You could choose a ‘full Irish’ breakfast consisting of egg, sausage, “bacon” (really a slice of ham), grilled mushrooms, baked tomato, and a full basket of Penny’s homemade Irish soda bread. There were fruits, and Joan even had porridge one day. Also were available was an “egg with soldiers,” which translates to a boiled egg with toast for dipping. .
While there, we met some folks from New Mexico, Switzerland, Germany and Denmark.
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Although satellite TV was connected, we received only three stations: RTE-2 French cartoons all day, news shows in Gaelic with English subtitles or Marcus Welby-type reruns all day. Reading and looking out the window at the scenery was more rewarding.

Glendalough village, which consists of a lodge, two gifts shops and a tavern, was a four-block walk. About three miles beyond was the town of Laragh, with a few more restaurants, an Irish craft shop, and about 15-20 B&B’s along the Glenealo River.

Great Irish Foods

we drank South African Chenin Blancs and ate Irish stew, cod pie, and a “loin of bacon” over buttered cabbage. (Bacon seems to be the term used for any pork dish.) The waitress at the Glendalough lodge was from Poland! In Laragh, a highlight was a fantastic chicken pate over greens with a brandy and red onion marmalade. We had roasted chicken with leeks and bacon (read ham) in a mushroom & whiskey cream sauce. Along the way, we tasted potato leek soup with soda bread, and thickest cut fries/chips yet.