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Top 10 Reasons to Love St. Paddy’s Day March 17, 2011

Posted by nrhatch in Food & Drink, Humor.
48 comments

Whether or not we have a drop of Irish blood circulating in our veins, there are at least ten great reasons to love St. Paddy’s Day:

Green-Frog10. We don’t have to shop crowded department stores or buy presents to celebrate the gift of green.

9. Drinking green beer and Irish Whisky in crowded bars surrounded by excited drunks is a wonderful way to spend March 17th.

8. Celebrating with the Irish provides a break from the rigors, discipline, and deprivations of Lent.

7. If we find a leprechaun, and grab his pot o’ gold, he’ll grant our wishes as ransom:

tHiS is A raNsOm nOtE ~ iF yOu eVEr wAnT tO sEe yOuR gOLd aGaIn . . .

Frog-Circus6. Shamrocks are bright, colorful, and downright festive to wear ~ especially on ticky tacky ties!!!

5. Pretending to be a wee bit Irish gives us a chance to practice our lilting Irish brogue:

Top o’ the mornin’ te ya, lass.

4. It’s a day to toss some banter and blarney about:  Aye, an don’t cha look fine te-day? . . . Stop! Come back, ye muppet, that’s me bus fare ye picked!

3. When we see someone cute, without a single sprig of mistletoe in sight, we can lean over and coyly say, Kiss me, I’m Irish.

2. We ALL know and love someone who’s Irish ~ all that blarney being tossed about leads to the occasion tumble in the hay which leads to . . . . get your mind out the gutter . . . more loveable Irish lads and lasses being born.

Green-Parrot1. Whether we are Winter, Spring, Summer, or Fall on the fashionista color palette ~ everyone looks ravishing in GREEN!

Erin Go Bragh

Enjoy the day!

Colcannon (Irish Smashed Tatties) March 17, 2011

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
12 comments

In honor of St. Patrick’s Day and the wearing of the green, here’s a recipe for one of our Irish Favorites.

Delicious served with Irish Soda Bread and Glazed Carrots.

Colcannon

1 onion, chopped
2 cups chopped cabbage
2 Tbsp. vegetable oil
6-7 potatoes, scrubbed (and peeled, if the skin looks unappetizing)

Sauté the onion and cabbage in oil over medium heat, until wilted and lightly browned.

Cut the potatoes into quarters, and microwave or boil until tender.  Once the potato is easily pierced with a fork, drain in a colander.

Add the potatoes to the cooked onion and cabbage and smash them up with the back of the spoon or a masher.  Add salt, pepper and butter to taste.

If you want a thinner consistency, you can add milk or vegetable broth.

Note: If you have leftover mashed potatoes, and want to spruce them up a bit.  Just sauté up the onion and cabbage until wilted and lightly browned, then stir the mashed potatoes into the cooked veggies and bring up to serving temperature.  Again, flavor to taste with salt, pepper and butter.

Bubbles and Squeak:
If you have leftover Colcannon, roll it (while cold) into 1″ balls, roll the balls in flour, and fry in hot oil until brown on all sides.