May 29th, 2012 I have been here for 9 days and I have had the best time ever. On the 3rd day, I went to the National Museum of Ireland. It was great, the main focus of the museum is Irish heritage and archeology from thousands of years ago. It is split into two different sections for both of topics. On Day 4, I ate at the Bewley's Oriental Cafe. It has been open for so long and is probably the most famous eatery in Dublin. It was the best breakfast restaurant I've ever had. On Day 5, I went to the Abbey Theatre. The theatre was opened in 1904 and produces plays by O'Casey and Behan. The play was amazing and was totally different than anything I have ever seen. Day 6, I went to swim with the dolphins at the Dingle Bay in a wetsuit. I got to swim with Fungie the Dolphin. It was soooo much fun, not only could you see the dolphins but you could also interact with them. On day 7, I went to the National Botanic Gardens. This was very different than the Botanic Gardens in Denver. It was 50 acres which was much bigger than the one in Denver. There was so many different plant species. Trees, shrubs, flowers, etc. On day 8, I went shopping!!! I went to Cleo and Pink. Just a whole day of shoppping. They were really "cool" stores, but rather expensive. I had such a great time. I think I might need an extra suitcase on my way back. :) On Day 9, I went to see Ireland's tallest waterfall, Powerscourt, located in Eastern Ireland. It was a spectacular sight, like nothing I have ever seen before. I also ate at Patrick Guibaud. Here is a sample menu: Starters Croquettes of Suckling Pig Fried Quail Egg and Foie Gras, Pancetta, Red Pepper Mostardo Clogher Head Lobster Ravioli Coated in Coconut Scented Lobster Cream, Free Range Egg Pasta, Toasted Almonds, Vegetarian Warm Salad of Leeks Tête de Moine, Roasted Hazelnuts, Truffle Mayonnaise Light Soup of Maris Piper Potato Open Chestnut Ravioli Pumpkin Mousseline, Roast Wild Mushrooms, 63º Egg Yolk, Fish Courses Poached Annagassan Blue Lobster Sweet and Sour Mango, Lobster Esscence, Parsley, Beansprout, Grapefruit Salad
Meat Courses Roast Native Red Deer Caramelised Orange and Endive, Horseradish Condiment Fillet of IrishBeef and Roast Foie Gras, Madeira and Truffle Jus Squab Pigeon from Touraine Sauce Soubise, "Chou Farci", Dragee Almonds, Elderflower Jus Chocolate Desserts Assiette of Chocolate Variations of Valrona Chocolate Desserts, Warm Criollo Chocolate Biscuit, Milk Chocolate, Hazelnut Centre, Stout Ice Cream

Well this is all I have done so far, but I will write again soon!