Between the Bread

We arrived in Dublin at 8:30 a.m. after a virtually sleepless flight (even with the help of Ambien — ugh). After a little nap, we were hungry, and though it was afternoon, breakfast seemed like the appropriate choice.

My Lonely Planet guide recommended the sandwiches at Honest to Goodness, so imagine my delight when I realized the cafe was mere steps from our hotel. I ordered the Up Start (above): scrambled eggs and smoked salmon served on homemade wheat focaccia. It was then that I learned the first important lesson of my Dublin vacation: the Irish do bread (and really all baked goods) exceptionally well. Andrew got something a bit more decadent.

We got an early start on July 4, trying to get a first-come, first-serve campsite. We failed. But no matter: we still had some delicious sandwiches. For the early morning road-trip breakfast, we made bagel sandwiches with salmon, cucumber, tomato, and cream cheese. It was a perfect way to start the weekend. Check out another bagel beauty shot.