Tuesday, March 17, 2015

Happy St. Paddy's Day!

    Not that I feel much like celebrating... flu is back again. (Ergh) Most people, ourselves included, would have corned beef and cabbage for supper, but I  blanched at the price this year. (Three bucks a pound for corned beef?!?)

We'll have some Irish bangers (sausages) and a plate of Colcannon, instead.   


4-6 potatoes
1 1/2 cups chopped cabbage
1/2 chopped onion
2 tablespoons chopped bacon
4 tablespoons butter

Peel potatoes, gently boil them with cabbage and onion until potatoes are fork-tender. Mash, then add butter. Sprinkle bacon over; serves two hearty appetites.

    (A fancier dish may be made by boiling the potatoes and cabbage/onion mix separately. Arrange mashed potatoes in a ring, then pile the cabbage/onions in the center. Sprinkle all with bacon and butter.)

A lot can be learned from our Irish ancestors.

More Gaelic stuff -- and recipes -- here. 

Erin Go Bragh! God bless Ireland, one of the Bricks' ancestral homes. 

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