St. Patrick’s Day

St. Patrick’s Day

 

Happy St. Patrick’s Day

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This is the day that most people claim some sort of Irish heritage.  And perhaps with good reason.  My family left Scotland in the 1600’s, stopped off in Ireland to get a bride, then migrated over to America settling in the Alabama/Georgia area.  That is my maternal grandmother’s ancestry anyway.  So I am Scotch-Irish from her side.

My Shamrocks

My Shamrocks

I’m very proud of my Irish ancestry, as well as my Scottish, and I always like to do something special on the day.  Whether just flying the flag, baking some soda bread, preparing a ‘ploughman’s lunch’ or just wearing green.  Here are a few things that we have done.  I’m hoping to fill it with more things as the year’s go by.

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Flying The Flag of Ireland

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Top O’ The Mornin’ To Ya!

Although hardly traditional, how about some Green Eggs and SPAM?

Green food coloring, and fried SPAM, PERFECT!

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Bailey’s Irish Cream and my Claddagh Ring

A renter of our condo from that U.K. brought these lovely vintage sherry glasses to me a few years ago.  (Thank you again, Heidi.)

The cCaddagh ring I found at a thrift store in Maryland for $6.00 several years ago.  It’s handcrafted and it does have writing in it but it is too small for me to read even with a magnifying glass.

To my Irish Ancestors on this day!

Here’s a toast to your enemies’ enemies!  🙂

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven
half an hour before the devil knows you’re dead.

Slainte!

Julie

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Click Here For:  St. Patty’s Day Snacks

For Something a Bit Light on the Day

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My Pot of Gold

Vintage Reuben’s with Guinness Crisps

Traditional Reuben’s, Toasted

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Setting Our ‘Help-Yourself Reuben’ Table

(Rye Bread, Thousand Island Dressing, Turkey Pastrami, Swiss Cheese, Sour Kraut, Garnished with some Cheese Stuffed Peppers and some of our Purple Moon Cheese, along with a pickle or two.)

The Guinness Crisps were perfect with this. 

We did add some Purple Moon Cheese to our Traditional Reuben’s. 

Purple Moon Cheese is soaked in wine.  🙂

What a delicious way to celebrate St. Patrick’s Day!

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Irish Soda Bread From The Grocery Store

It was truly delicious! 

Not everything has to be made at home to be good.

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Our Irish Care Package for Veronica and Brian

We created a basket of some of their favorites, the Kerrygold Butter, Green Pesto Gouda Cheese, some Irish Cheddar Cheese, Irish Soda Bread, and we added some of our Grilled Cabbage Slaw…..

two pretty Shamrock Cordial Glasses….

and some of our Roasted Peppers with Sausage.

(The recipes for the Grilled Cabbage Slaw and Roasted Peppers and Sausage is down below.)

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Happy Anniversary to Veronica and Brian!

Cabbage, Potatoes, Cans of Corned Beef and Hash, and Guinness, of course!

(The bread in the ramekins is something different and not in the recipes here.)

Irish and Italian Beer Breads

This is the easiest and tastiest bread we have ever made.  I promise that you will have no problems creating this recipe in your own kitchen.  I also guarantee you will have this bread on repeat from now on.

I Wish My Website Allowed for This Aroma

Ready to be Delivered to the Happy Couple

(Recipe Down Below)

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Irish Blessing

May the road rise to meet you.

May the wind be always at your back.

May the sun shine warm upon your face.

The rains fall soft upon your fields and,

until we meet again.

May God hold you in the palm of his hand.

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Click Here For:  Mother of the Bride

Veronica and Brian’s American Irish Catholic Wedding

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We have a few recipes for you to try and enjoy even if you aren’t a bit Irish. 

Although I think most people are Irish on St. Patrick’s Day.

Cheers!

Julie and Gordon

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My Version of Irish Soda Bread

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It’s not 100% Irish but then again, neither am I.

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Our Turkey Reuben Clubs w/ Dueling Kraut’s

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Our Reuben Claddagh Rings

Yet another take on our own re-take of the Reuben Sandwich.

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AND,

And our Irish Sour Cream Bread

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We also Feature an Excellent Ploughman’s Lunch

W/ a Tomato Chutney and Homemade Vinaigrette

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We also have a Grilled Cabbage Slaw…

 

W/ Dressing….

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Bangers…..

Grilled Peppers and Onions with Herbs…..

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and Our Kale and Snap Peas.

(Recipes Down the Page)

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O’Toole’s Pub

Sometimes, just running by your favorite pub and picking up some Irish favorite’s is the best thing in the world.  🙂

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But, Let’s Start Here First

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Fresh out of the Oven

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3 Different Loaves

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This one is a sweet and a more traditional loaf.

The Recipe:

(My daughter found this recipe somewhere, probably online, many years ago.  We did alter it a little bit by adding some chocolate and currants.  Here is the original recipe.  It is for a sweet bread.)

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The Ingredients

(We doubled this recipe.)

  • 4 Cups All Purpose Flour
  • 1 Cup Splenda Granulated Sugar (You can use regular granulated sugar)
  • 1 t. Baking Soda
  • 2 t. Baking Powder
  • 1/2 t. Salt
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  • 3 Eggs
  • 1 16 oz. Sour Cream
  • 1 Cup Raisins
  • 1/2 Cup Currants
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  • ( 1 1/2 Cups Melted Chocolate) Optional
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  • Adding Chocolate to the batter mix.

We made 3 loaves of this bread.  One loaf is by the recipe above, minus the chocolate.  The other loaf is with the chocolate added to it.  And the third loaf is a combination of both the regular recipe, and the chocolate version. 

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The last one was not mixed together, but patched together.  It also looks very nice that way.

You first want to preheat your oven to 325F.  Then you want to grease your loaf pans with Crisco.  We used a 5 x 9 or 1.5 quart loaf dish.  We doubled the recipe so we ended up using a total of 3 5 x 9 quart loaf baking dishes.

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You first want to mix all of the dry ingredients, your all purpose flour, Splenda sugar, baking soda, baking powder, and salt. 

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Then once that is combined add the eggs and sour cream, mix together. 

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Then add the raisins and currants and mix all together.

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Bake the loaves of bread for about an hour.  Although every oven is different, I would check the loaves periodically to make sure they aren’t burning.  Try inserting a toothpick or wooden skewer into the bread.  If it comes out clean then it is ready.

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Using the recipe above we also added some chocolate chunks to another loaf. 

We also found the largest raisins I’ve ever seen!

This Red Tin Loaf was a gift to our Future Son-in-Law

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Turkey Reuben Clubs with Dueling Sauerkraut’s

Topped with our Pickled Purple Pearl Onions

Delicious!

The Ingredients:

Rye Bread or Seeded Rye Bread

Turkey Pastrami

Swiss Cheese Slices

Sauerkraut

Red Cabbage with Apple

Caraway Seeds

Thousand Island Dressing

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Vidalia Onion Fries to accompany our Reuben’s.

Turkey Pastrami and our Dueling Krauts

We toasted the rye bread. 

Here Gordon has laid out enough to make 2 sandwiches.

First up:  Thousand Island Dressing. 

As a Thousand Island Dressing aficionado I can tell you that I prefer the Wishbone brand. 

But Gordon bought Kraft so….

Just spread the Thousand Island Dressing onto the first slices of bread,

and the top slices of bread.

Next come the dueling sauerkraut’s.

Our Purple goes on top of one slice of bread while our white goes on top of the other.

Sprinkle the Caraway Seeds on both slices then then top with a slice of bread.

Like So….

Next we add our Swiss Cheese and our Turkey Pastrami.

As many slices as you like.

More Swiss Cheese…

 

Next, time to add the dueling Sauerkraut’s to each side of the sandwich on top of the Swiss Cheese.

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Be sure to sprinkle more Caraway Seeds onto each side.

Then close the sandwiches by topping them off with a final slice of bread.

Ah, Perfect!

Just add some chips and pickles and you have a great dinner.

We also made extra for lunches the following day.  The sandwiches were actually very nice considering that they had the moist sauerkraut’s on them.  Although, you can withhold the kraut’s until the following morning if you like just in case you are worried about a “wet” sandwich.

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Grab a Sandwich and Let’s EAT!

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Reuben Claddagh Rings

Our Re-Take on our own Re-Take of the Classic Reuben:

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Our Reuben Claddagh’s here are really no different than our Reuben’s above.  We are pretty much using the same ingredients but in a different way.  It does give them a different taste, which is very nice.

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The only difference here in ingredients is that we are using some pizza dough/regular dough instead of rye bread.

These Dough Sheets were very quick and easy!

Here Gordon spread them out onto Parchment Paper.

Beautiful Turkey Pastrami!

Rows of Swiss Cheese

Thousand Island Dressing

Adding Sauerkraut

A Sprinkling of Caraway Seeds

Now for the Roll Up

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SLICE, and place onto Parchment Paper on a Baking Sheet

Beautiful Reuben Rosettes

Place into a 400F oven for 13- 15 minutes, or longer depending on your oven and the dough that you use.

Right Outta the Oven

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It was at this point that we were running out of Thousand Island Dressing so we switched to a Country French.  We also started to run out of Turkey Pastrami and Swiss Cheese so we switched to Havarti Cheese.

Gordon Rolling Up Our New Version of Reuben’s

Into The Oven They Go

Beautiful!  Delicious!  Tasty!  Wonderful!

Gordon did add some of our Purple and Apple Kraut as a Dollop on top of some of them.

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Irish Sour Cream Bread

Beautiful and Delicious!

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The Ingredients:

4 Cups All Purpose Flour

1 Cup Granulated Sugar

1 t. Baking Soda

2 t. Baking Powder

1/2 t. Salt

3 Eggs

1 Pint Sour Cream

1 Cup Golden Raisins

Green Food Coloring (Optional)

GREEN Food Coloring and Measuring Cups and Spoons

This recipe makes 2 loaves.

Place all the dry ingredients together and then add the wet.

Instead of just mixing all this together by hand and having a really thick batter, that would produce a thick bread, I used my electric mixer and make it all smooth.  Just to blend it all together nicely.

I then added about a cup of Golden Raisins.

And then I added a generous amount of GREEN Food Coloring.

I wanted this to be very green and not just some nice hint of green.

I used a Pam Baking Spray to coat 2 loaf pans.

I pre-heated the oven to 325F.

Beautiful Green!

Distribute Batter Between the 2 Pans

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Into the oven for about 50 minutes – 1 hour, depending on your oven’s cooking time.

To test to make sure the breads are ready is if you can stick a wooden skewer down into the bread and it comes out clean.  Also, check the bread as the cooking time increased to make sure the tops aren’t burning.  When I noticed mine starting to get brown I covered them with aluminum foil to prevent that. 

Once removed from the oven keep the breads in the pans and just place them onto a cooling rack to thoroughly cool.

Once completely cooled I then turned them over onto the wire rack, hence the lines across the breads….  I left them there for about 20 minutes before we dug in. 

We kept one and gave Veronica and Brian the other one.  🙂

Also freezes well for future eating.

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Irish Tomato Chutney

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  Beautiful Vine Ripened Tomatoes

The recipe calls for plum tomatoes because they are very meaty but we used these vine ripened tomatoes and they worked very nicely.

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Tomato Chutney 2.0

(This batch we made with Plum Tomatoes.)

This recipe is absolutely delicious!  It also goes perfect with the Irish Pub Ploughman’s Lunch.  Which is probably a classic “Pub Food” item.  The Tomato Chutney plays a vital role in this lunch.  Here is the recipe……..

This is an excellent Edible Gift as well.

(We did however find a very important shortcut to removing the skins from the tomatoes.  Keep reading.)

Traditional Ploughman’s Lunch

Smoked/Honey Ham, Vintage Cheddar Cheese, Various Salad Greens, Tomatoes, Cucumber, Red Onion, Olives….. Tomato Chutney and Homemade Vinaigrette

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Tomato Chutney

(The Tomato Chutney that you see pictured here we made several years ago.  We wanted to recreate this excellent meal to give to our daughter and son-in-law for their 1st. wedding anniversary.  They both value their Irish heritage from both sides.  We did however, do a vital shortcut in making this chutney this time that we wanted to share with you.  When I, Julie, originally made this it calls for the skins to be removed during the cooking process.  However, this time Gordon made it and removed the skins of the tomatoes before the cooking process.  Thus saving lots of time.  It also doesn’t affect the taste one bit.)

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Ingredients:

1 cup of sugar (we use the Splenda sugar)

1 ½ cups cider vinegar

2 teaspoons crushed cardamom seeds

1 teaspoon ground ginger

½ teaspoon mustard seeds

¼ teaspoon ground cloves

1 ½ pounds plum tomatoes, quartered

1 medium onion (we used a red onion)

2 Tablespoons minced garlic

1 Tablespoon olive oil

½ cup golden raisins

Freshly ground pepper to taste

(We started adding 2 t. of Ground Coriander as well to this recipe and it works beautifully.)  🙂

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Readying The Ingredients

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The Irish Pub Cookbook

(From which the recipe originates.)

In a large saucepan over medium-low heat, combine the sugar, vinegar, salt, cardamom, ginger, mustard seeds, and cloves.  Slowly bring the mixture to a boil, stirring until the sugar is dissolved.  Add the tomatoes, onion, garlic, olive oil, raisins, and pepper.  Reduce the heat to low, and simmer, uncovered, stirring frequently, for 1 to 1 ¼ hours, or until the mixture is thickened. 

(After a few minutes cooking time, the tomato skins will separate from the pulp.  Remove the skins with a fork and discard.) 

The step above can be omitted and we will show you how.  Just keep reading……  🙂

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Making the Chutney

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Here are the cardamom seeds and beside it a teaspoon of cardamom powder.  I just wanted to show you what the seeds look like before they are ground.

 

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Adding your onions and garlic

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Bringing your ingredients to a boil.  

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Blanching The Tomatoes

(Here is the step that makes this chutney easy.  Removing the tomato skins before the cooking process.)

Here Gordon is making an X from the tip of this Plum Tomato, to the middle of it, just piercing the skin.  Do this on all the tomatoes you will be using.

Bring a pot of water to a simmering boil.  Now place the tomatoes into the water for just a few minutes.  The skin will crinkle up.  Now remove them and set them aside.

Now Gordon is very easily peeling the skins of the tomatoes off and discarding them.  This will eliminate the next process in this recipe………  see next photo.

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Adding your tomatoes. 

I cannot even begin to describe to you how heavenly this smells.  And tastes!

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As the tomatoes cook the skins will start to come off and you are to scoop them out of the pot. 

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We like for the chutney to cook down for a few hours on a low heat.  When the chutney is ready then just put into these jars.  I always look out for these jars when I am out at thrift stores and antique malls. 

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Spoon the chutney into a clean jar or bowl, cover, and refrigerate for up to 3 weeks.  Makes about 2 cups. 

The chutney looks so good in them.  They also make great Christmas gifts. 

The lovely red color is perfect for that.  

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The Ploughman’s Lunch

This is Excellent!

I am copying this from The Irish Pub Cookbook.

3 ounces mixed salad greens

whole grain mustard vinaigrette

8 to 12 slices honey baked ham, cut into triangles

8 to 12 slices of Kerrygold Vintage Cheddar cheese, cut into triangles

1 tomato, cut into wedges

1/2 red onion, grated

1 carrot, peeled and julienned

1 cucumber, sliced

8 to 10 black olives

Tomato Chutney for Serving

Brown Soda Bread

To make the salad:

Divide the mixed greens among 4 salad plates.  Drizzle with the vinaigrette.  Arrange the slices of meat and cheese over the greens and garnish with the tomato wedges, red onion, carrot, cucumber, and olives.  Spoon the chutney into a ramekin and serve with the salad and slice of bread.

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An Excellent Lunch

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The Vinaigrette

(This is delicious over ANY salad you may make.) 

Whole Grain Mustard Vinagrette

1 T. Whole Grain Mustard

1 T. Dijon Mustard

1 t. Honey

2 T. White Wine Vinegar or White Balsamic Vinegar

1/2 Cup Extra Virgin Olive Oil

1/2 t. Fresh Lemon Juice

Salt and Freshly Ground Pepper to Taste

In a small bowl whisk all the ingredients until well blended.

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Perfect when eaten with the Tomato Chutney from above.

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Our Grilled Cabbage Slaw

 

An Excellent Edible Gift

With a Lovely Dressing…

Tossed and Ready to Eat

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Bangers with Sausages and Herbs

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Grilled to Perfection!

And, Our Kale and Snap Peas

What an Excellent Dinner!

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Ingredients:

1 pkg. Pecanwood Thick Cut Bacon

3 Cabbage

3 Yellow Onions

1/2 Cup Bacon Fat

1 Cup Lemon Juice

1 Tbsp. Whole Grain Mustard

1 Tbsp. Delicatessen Mustard

Salt and Pepper to taste

~3 Tbsp. Parsley – thinly chopped

2 Cups Whole Pecan Halves

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Pecanwood Thick Cut Bacon

Here we are placing our bacon on our pottery specially made for this task.

Place a sheet of paper towel on top to prevent spattering.

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Cook the bacon in the microwave for about 10 min. or until crispy.

Carefully remove the bacon and place on a paper towel keeping the bacon fat for later uses.  Continue this process until all the bacon is cooked.  We clean the pottery cooker between each cook.

Slice the cabbage into ~1 inch thick slices.

Like so….

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Peel and slice your onions into quarters.

Heat your grill to medium high heat …

and place the cabbage evenly over the entire grilling surface as shown.

I then placed the quartered onions on the upper grilling surface to start their cooking.

Keep aware of your grill’s hot spots and turn and move the cabbage as it cooks.

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Here you can see the nice grill marks and a little char on the cabbage.

As the cabbage finishes cooking, place it on a platter as shown.

When there is room on the grill, bring down the onions and grill them the same as the cabbage.

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For the dressing, use a cast iron skillet as I find it retains its heat and cooks evenly.

Our Dressing Ingredients

Heat your skillet to medium heat and add a good amount of your bacon fat to the pan.  Now add most of your lemon juice to the pan.

Now your grainy mustard…

Then your delicatessen mustard, and honey.

Now add your salt and freshly ground pepper to taste.

Whisk all this ingredients together.

Cook the dressing on the grill, or you can use your side burner if you have one.

As the dressing cooks, the mixture will begin to reduce and slightly thicken.

Taste your dressing and add ingredients as needed.

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Slice your parsley…

then chop your grilled cabbage into bite size pieces.

Here, I wanted a little more bacon flavor so I added the rest of the bacon fat.

Place the chopped cabbage into a large mixing bowl then add the parsley.

Slice your onions lengthwise …

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and place them in the mixing bowl with the other ingredients.

Now, add your dressing to the bowl and mix all the ingredients well.

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Add your pecans to the bowl…

then add your bacon breaking it apart into bite sized pieces.

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Mix all the ingredients well.

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Place the cabbage mixture into jars which can last for a week or more in the refrigerator as the acid in the lemon juice will keep it from spoiling. 

They also make excellent edible gifts.

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Our Grilled Bangers, Peppers, Onions, Garlic and Herbs

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Ready to Get Started

Ingredients:

Apple Chicken Sausage

2 Tbsp. Vegetable Oil

2 Red Onions – Sliced into wedges

~20 Mini Sweet Peppers – Left Whole

~8 Garlic Cloves – Left Whole

~6 Sprigs of Rosemary

~4 Sprigs of Thyme

Salt and Pepper to taste

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Cook the sausage on your grill or a preheated to medium high heat grill pan as shown, to obtain the nice grill marks.

Turn the sausage as needed cooking them for about 5 min. on each side.

Pour ~2 Tbsp. of vegetable oil into a cast iron skillet and turn the heat to medium high.

Slice your Red Onions into 1 inch wedges making sure to have a section of the root side in each wedge.

Doing this will keep the onions sections together during the initial cooking.

After about 5 min. of cooking the onions, add your mini sweet peppers to the pan.

Turn the onions and peppers over periodically to ensure even cooking.

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Peel your garlic and add them whole to the pan with the other ingredients.

Add your salt and freshly ground pepper to the pan adding more vegetable oil if needed.

Continue to turn the vegetables for even cooking and add your Rosemary and Thyme sprigs to the other ingredients.

After about 20 to 25 min. of cooking, the vegetable are likely tender. 

When cooked to your liking, add the vegetables to a large bowl.

Slice your sausages diagonally into ~2 inch sections and add them to the bowl

Here you can see the nice char on the vegetables bringing the dish lots of flavor.

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Our Kale and Snap Peas

In the same pan heated to medium heat add ~2 Tbsp. of bacon fat to the pan then when heated add ~3 Cups of fresh Kale.

Add a touch of salt to the Kale into the bacon fat.  Wash your Snap Peas well.

Add about 1/4 Cup of water to the pan to steam the Kale.

Add some salt and freshly ground pepper to the dish.  Continue to turn the Kale as needed for even cooking.  At this point your Kale has cooked for about 2 min.

Add about 1 Tbsp. of good honey to the pan.

Then add your Snap Peas to the pan and cook for about 5-7 min. keeping the vegetables bright green and slightly tender.

When Done, Serve….

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We Also Gave this Dinner as an Edible Gift

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Irish, and Italian Beer Bread

Cooling on the Racks

You can see the Herbs and the Green Pesto Gouda Cheese

(It certainly looks like St. Patrick’s Day here.)

But, whether it be Italian or Irish, this bread is easy and delicious.

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Here are all of our Ingredients for 3 Loaves of Bread:

(I would like to state that had we thought further ahead than we did then we would have purchased Italian Beer for this recipe but, we did use Italian Cheeses and Italian Herbs.)

Ingredients:

(This recipe makes one loaf of bread.)

3 Cups of Self Rising Flour

1 Cup of Shredded Cheese (You can combine a few if you like.)

(For our Italian Bread we used a Pepper Jack and the Green Pesto Gounda.)

(For our Irish Loaf we used  Sharp Cheddar, Pepper Jack, and a little bit of the Green Pesto Gouda.)

2 T. Granulated Sugar

3 t. Dried Herbs (Any you desire.)

(For the Italian loaf we used Thyme and Oregano.)

(For the Irish loaf we used Thyme and Dill.)

1 Can or Bottle of Beer (12 ounces)

(We used Corona for the Italian, and a Stout for the Irish.)

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Our Beers, and Dried Herbs

You will need Loaf Pans for this.

Spray them with a cooking oil spray to coat.

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Pre-Heat Your Oven to 350F

Grating the Sharp Cheddar Cheese

This is so easy!

Just place the ingredients into a mixing bowl.

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Grating All Our Cheeses For Our Breads

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The Shredded Pepper Jack Cheese

We Did Put Some Green Gouda Pesto Cheese in this Loaf

Adding Our Sugar and Dried Herbs

Dried Thyme and Oregano

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Just mix everything together in the bowl with your hands….

then pour in the beer.

Mix Together With a Spoon or Spatula

Now, Pour into a Greased Loaf Pan

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We Did Top With Some Cheese and….

a Sprinkling of Dried Herbs.

Place into the Oven for 40 – 45 Minutes Until Done

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Our Stout Bread (Irish)

Same as the Recipe Above…

Add The Stout

Mix Together

Place into Greased Loaf Pan

Top with Cheese and Dried Herbs

Bake in a 350F Oven for 40 – 45 Minutes

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Right Out of the Oven….  Beautiful!

Let Cool on a Wire Rack

This loaf smells wonderful!!!

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A Few of My Favorite “Irish” Things

Well, some are Irish, some have been dubbed, Irish by me.

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A Rosette Hand Crocheted by my Great-Aunt Margie

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This green box above is an old silverware box that once belonged to a friend of my grandmother’s.  Her name was Annelle Barnes.  I first met Annelle when she drove with my grandmother to Atlanta to pick up my brother, Johnny, and myself, from the bus station.  We were living in North Carolina at the time and Johnny and I took the bus into Georgia to visit with our grandmother for the summer.   I think I was still in high school at the time. 

Annelle was very outspoken and a ‘take charge’ kind of person.  I was a bit put off with her when I met her, but Johnny liked her.  He thought she was great.  As I got to know her I came to like her as well.  She also became very close to my grandmother so whenever we were in Rome, Annelle was always around.

As the years went by and my grandmother died we still kept in touch with Annelle through my mother, Mary Keith.  So when Annelle was aging she decided to sell her house and her possessions to go into an assisted living environment to spend out the rest of her days.  As my mother and I went over to her house to see what all she was getting rid of, I spotted that old green box.  I opened it up and it was so beautiful on the inside.  It has a mirror on the top lid, green satin lined the bottom.  It held lots of silverware odds and ends.  I loved it and I purchased it, with all the silverware intact.

I still have the box, of course.  But I do love to bring it out for St. Patrick’s Day, place some shamrocks inside of it with a few little bits and pieces, and just enjoy it.

 

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Irish Coffee with some Irish Cream

So whatever happened to Annelle?  She was talking on her phone while living in that assisted living home when she tripped and fell on the carpet and broke her leg.  So the assisted living home kicked her out and she had to go to a nursing home.  When I was in Rome, my mother and I would visit with Annelle in that nursing home and it was such a pathetic and horrible environment.  Annelle has no possessions as they were all stolen by other residents and perhaps even the nursing home workers.  She owned NOTHING!  All of her money was gone, and what possessions she had left, stolen.  She had no family, nothing.  My mother and I asked her if we could get her anything?  She said, “No, it will just get stolen.” 

Annelle finally died at age 101, she spent a few years in that horrible place just wanting to die.  She finally did.

RIP Annelle.  I think of you every time I see this beautiful green box.

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And Don’t Forget Kerrygold Butter for all your Irish Dishes

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Happy St. Patrick’s Day,

Julie and Gordon

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To View Our Other St. Patrick’s Day Website Pages:

Click Here For:  St. Patrick’s Day

AND,

Click Here For:  St. Patty’s Day Snacks

AND

The Luck of the Irish (St. Patrick’s Day)

AND,

Click Here For:  Raglan Road, October, Disney Springs, Florida

AND,

Click Here For:  How to Make Guinness Beer Reduction (W/ Recipes)

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