Conor’s Bandon Blog

That has to be the strangest blogpost title I’ve ever used.

We arrived back from our much-needed and many-years-delayed holiday to France yesterday (long blog post to follow soon on that). A few hours later Catherine picked up a j-cloth in the kitchen sink to find……a bat!

It was absolutely tiny, barely bigger than my thumb and we had no idea what to do with it. I gently picked it up with a cloth (are they disease carriers?) and brought it outside down to the far corner of the garden. It made no attempt to fly but just slowly crawled across the patio.

A few hours later I was feeling bad about it and went in search. I found it half way up the back wall hanging upside-down. My worry was that some of the horrible local crows might eat it. So I nudged it onto a stick (squeamish huh?) and carried it to our shed. I gently put the stick up against the corner of the roof and it climbed into a nook. Happily for it, there was a spider there. I think it’s now an ex-spider.

This afternoon, I went for a look and discovered it was still there, well hidden in the nook, which was a relief.

But is that it? Do I leave it alone? Is it a small breed or a baby? Might it be hurt? Are they rare? What is their natural habitat? And most importantly of all, how the hell did it get into our sink? Down the chimney? All thoughts and pointers appreciated.

Here’s a wee pic of the little guy in his current lodgings:

Aisling from RTE in Cork contacted a bunch of Irish bloggers about a new show they are doing. I’m thrilled she did, considering it’s exactly what I recommended only a few weeks ago in the context of my “Heat” review.

The idea is simple, it’s a 6 part competition show called Recipe for Success that will see 15 home cooks battle it out to have their own gastronomic creations stocked on the shelves of SuperValu. Viewers of the series will see the whole development process of the product.

I honestly think this is the smartest idea for a food programme that RTE has had since they spotted the potential of Darina Allen all those years ago. I can’t wait to see how you take a home-cooked meal and turn it into a shelf-ready product.

If you have a dish you know people love and which has the potential to be packaged, why not give this a go? SuperValu already stocks the wonderful Cully & Sully range so the precedent for high-end ready-meals is there.

The question is, would my Sophie Grigson derived (but still unique) meatballs make the cut or would potential customers just lump it into the same category as the dreaded B***s E*e Spag Bol in a bag (which I ate many times in college)? Sadly my Chicken Tikka, whilst amazing, is just a straight lift from a book.

All details are on the RTE site. G’wan, you know you want to.