I'm Going to Wales
And I Need Your Magik
I’m going to Wales this spring. I’ve been waiting for this my whole life. For my 60th birthday present, my oldest son, Paul, is taking me to Cymru! What a son!
We’re not going there to sightsee but to be there. In a perfect world, I would go there anytime I want and stay as long as I want. And I do that all the time in my hiraeth heart with Wales and lots of things. That’s one form of my magik.
But in this pilgrimage, I’m going to be there with a person whom I love dearly, and we’re gonna plant our flesh in Wales and a little of England. In no certain order, we want to plant our butts in the seats of every Real Cask Ale pub we can find. And just be.
We’ll plant our feet on Offa’s Dyke and Hergest Ridge because we adore Mike Oldfield’s music. And we’re gonna listen. And just be.
We’ll stand in the shadow of Yr Wyddfa (Mount Snowdon) and soak in the sun and breeze (or p’raps rain, ‘cuz it does that a lot there). And just be.
We’ll sleep in Betws-y-coed, and just be. In our sleep.
We’ll drink at the 500-year-old Black Boy Inn in Caernarfon. And just drink in our being there. In the walls of an ancient place. And explore the mansions of our hearts.
We’ll weave through the forest that’s the Caerdroia Labyrinth. And get lost. In being there.
Oh, we’ll have our share of irritations, dashed expectations, headaches, and irritation at each other. But we’re going to the biggest gin bar in the world at Oxford’s Randolph Inn, people! And we’ll gin there.
Ah, Glastonbury Tor. We’ll tor there.
I’d love to hear your ideas, input, advice, and how you are just there—in Wales or anywhere. Share your magik with me here or in chat.
I’m gonna be as happy as Cheesy Welsh Bread Pudding. And just be.
Cheesy Welsh Bread Pudding
Prep Time: 15min Cook Time: 35-45min Total Time: 1hr Difficulty: Easy Servings: Serves 4-6
EQUIPMENT
Pyrex pie dish, deep, 9in (23-25cm) dia (1.5-2L vol)
Cooking spray, for greasing
Med saucepan
Lg mixing bowl
Whisk
2 sm bowls, one ea for egg whites and yolks
Grater
Hand mixer w/ whisk attachment Silicone spatula
INGREDIENTS
scant 6T (60g) butter, unsalted
16fl oz (775ml) milk, whole
6oz (170g) breadcrumbs, plain
4 lg eggs, separated into yolks & whites
6oz (170g) mature Cheddar cheese (best w/ Welsh Penbryn Cheese, if you can get it!), grated
1⁄4t mustard seed, powdered
salt, to taste
black pepper, fresh ground, to taste
smoked paprika, to taste (optional)
ancho chile powder, to garnish top
DIRECTIONS
1a. Preheat oven to 350°F/180oC (375°F/190°C, High Altitude).
1b. Grease pie dish and set aside.
2. On med-lo heat, warm butter and milk in saucepan, whisking till butter melts (try not to get mixture above 170°F/75°C).
3a. Pour mixture into lg bowl.
3b. Hand-whisk in breadcrumbs till thoroughly combined.
4a. Lightly hand-whisk yolks, then stir into mixture with mustard.
4b. Hand-whisk in half of cheese, plus salt, black pepper, and smoked paprika to taste.
5a. Whisk egg whites with hand mixer till stiff peaks form.
5b. Fold into the lg-bowl mixture with spatula till completely incorporated. (Do NOT over mix, as this will remove the air and fluffiness, leading your bake into sinful stodginess. You don't wanna be that chef that your family/guests politely smile at and grudgingly chew through the meal, fearing that if they voice a criticism, you'll get out the cutlery and later go to prison. Word to the wise.)
6a. Pour mixture into pie dish.
6b. Cover with 2nd half of cheese.
7. Bake 35-45 min till puffy, golden, and juuuuuust set in the middle (like your uncle's belly as he slips from six-pack abs towards senility).
8. Serve right out of oven, sprinkling some ancho chile powder over the top. Pairs well with a simple side salad of greens and a nutty brown ale.