I don’t know if the quickest way to a man’s heart is through his stomach but for me you’re on the right track when it comes to “cormbreab”.
Fresh baked, day old, with or without jalapeños, buttered with honey gathered in the “wild”, or with homemade jam – if it’s cormbreab I’m on it.
Around here it’s always been baked like a full size loaf of bread, none of that two inch high pan baked thing.
My love affair with cormbreab has been lifelong, the gatherers being aware of that ran across this photo on the net and thought it only appropriate I should have a copy.
Many a day when I was growing up cormbreab was what’s for breakfast and dinner and I’ve never grown tired of it – though cormbreab in a bowl with instance milk isn’t as good as with fresh milk.
Cracked me up and thought I would share it with fellow cormbreab lovers.