Hi there everyone, I am a professor of architecture living in the Mid-West of the US. I am originally British and I often miss the landscape, cooking, culture of home. Cliodhna is a Celtic name, a goddess of mountains, and I have chosen it because I feel homesick too often and to help I cook. My interest in Celtic cookery, home cookery, authentic foods and old recipes from Wales, Scotland, Ireland, Cornwall and Brittany. I was born in Wales but lived in the Midlands before arriving in the Mid-West in 2013. So my blogging interest is to share my food research, my recipes as they have been tried and tested (and sometimes photographed), together with some stories about the history of Celtic cooking, from my own experience, and from library research. There is a healthy and sustainable living dimension to my love of cookery too. A recent recipe that I will describe in a subsequent post is for Einkorn bread. Einkorn (petit epeautre non hybridé) is one of the original wheats described as 5000 years old. It is claimed to be more healthy and easier to digest than our current wheat flours. It is even older than the Spelt variety which is attributed to the Roman time. The flour is soft and rich (a golden color quite unlike unbleached white or wholemeal flour and has a sweet rich even sponge like texture when baked![IMG_4057.JPG] Barley flour breads were also historically common in Wales. Here's a photo of the landscape I miss. This are the Black Mountains of Wales. I am really happy to be able to share my love of old recipes and Celtic cookery. Thank you for reading my introduction and have a wonderful day!
