A traditional Irish breakfast in Dublin

I've been told I talk too much about alcohol in my articles. So during the past two weeks, I tried to figure out why. In Ireland, there are two ways a beverage is served: from a cup or a pint glass. A strong cup of tea seems to melt problems away if you have a cold or if you've lost your job. But the tea shops and coffee shops are not as prevalent as the pubs. I can't help it; so much revolves around the pint.\nA meal to compliment your drink is the absolute key. I've heard and been told you don't go to Ireland for the food because it's bland. Don't let that sway your decision; for all of you spicy food lovers, they do sell Tabasco sauce here. Two of the most delicious things I have eaten were served in Northern Ireland. The Republic of Ireland has delicious food, as well, but while there, I was on a field trip and eating on someone else's tab. Back in Dublin, I'm trying to conserve as much money as possible, so eating out is really a luxury. \nNamed for a region in Northern Ireland, the Ulster fry is a breakfast staple. Not your traditional bacon and eggs, this breakfast dish has a mind of its own. There are four parts of Ireland: Ulster, Connaught, Leinster and Munster (not to be confused with "The Region" in northwest Indiana). \nHere in Dublin, I've seen the Ulster fry referred to as the Traditional Irish Breakfast, which could be for tourist purposes. The breakfast consists of a lovely sunny side up egg surrounded by two slices of bacon, sausage, a piece of flat soda bread and a piece of Irish potato bread. Often it will come with white and black pudding, which is a type of sausage, not the instant Jello Americans are accustomed to. Garnished with a tomato on the side, this breakfast is nearly heaven on Earth. Add a cup of tea, and your day is set to be a good one.\nFor lunch in Northern Ireland I had a wonderful Steak and Guinness pie (I'm telling you, they can't get away from the pint). A delicious and flaky outer crust is wrapped around shredded beef in a nice Guinness gravy sauce. The pie comes surrounded by peas and chips, also known as fries for all of you state-side. Wash it down with a Guinness, and you'll be full for the rest of the day. My parents made their way over the Atlantic to visit me here in Dublin, and the first thing they wanted was traditional fish and chips. Delicious fried pub food can make any rainy day in Ireland seem bright.\nWhen your stomach is full, it's worth every second to go out and see the sights. A place called Giant's Causeway right outside the town of Port Rush is a definite must-see. Really, I didn't think it would be anything to write home about, but boy was I wrong. Irish legend has it that the causeway was built by the great giant hero Fionn MacCumhail, pronounced "Finn McCool." He had a feud with a Scottish giant, and the causeway was built to defeat his challenger. When Finn fell fast asleep, and the Scot got a peak at the sleeping hero, he ran all the way back to Scotland tearing the causeway up along the way. These Hexagonal shaped rocks are stacked upon each other creating a true environmental curiosity.\nSo that's the word on sights and food this week. Lamb and venison are also very common over here and are quite delicious. My mom scoffed at me, asking, "How can you eat a little lamb?" My response was a that I've learned from a cab driver, when something is weird or seems backward: "That's Irish for ya"