St. Patrick’s Day

St. Patrick’s Day


Happy St. Patrick’s Day


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.

Flag of Ireland_small

The Flag of Ireland


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 claddagh 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.




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.


Click Here For:  Mother of the Bride

Veronica and Brian’s American Irish Catholic Wedding


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.


Julie and Gordon

Julie making Irish Soda Bread_small

My Version of Irish Soda Bread

Irish Soda Bread_small

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


We also have 3 new recipes.

Our Turkey Reuben Clubs w/ Dueling Kraut’s


Our Reuben Claddagh Rings

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



And our Irish Sour Cream Bread


We also Feature an Excellent Ploughman’s Lunch

W/ a Tomato Chutney and Homemade Vinaigrette

(Recipes Down the Page)


Irish Soda Bread_small

But, Let’s Start Here First

3 loaves of Irish Soda Bread_small

Fresh out of the Oven

3 different Irish Soda Breads_small

3 Different Loaves

Sweet Irish Soda Bread_small

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.)

Ingredients for Irish Soda Bread_small

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
  • bread loaf dish_small
  • 3 Eggs
  • 1 16 oz. Sour Cream
  • 1 Cup Raisins
  • 1/2 Cup Currants
  • mixing_small
  • ( 1 1/2 Cups Melted Chocolate) Optional
  • adding chocolate_small
  • 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. 

mixing batter of two_small

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. 

dry ingredients_small

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

raisins and currants_small

Then add the raisins and currants and mix all together.

chocolate and patched_small

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.

Ready to make Irish Soda Bread_small


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


Turkey Reuben Clubs with Dueling Sauerkraut’s

Topped with our Pickled Purple Pearl Onions


The Ingredients:

Rye Bread or Seeded Rye Bread

Turkey Pastrami

Swiss Cheese Slices


Red Cabbage with Apple

Caraway Seeds

Thousand Island Dressing


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.


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.


Grab a Sandwich and Let’s EAT!


Reuben Claddagh Rings

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


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.


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


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


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.


Irish Sour Cream Bread

Beautiful and Delicious!


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


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.


Irish Tomato Chutney



  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.


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


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.)



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


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……  🙂


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.



Adding your onions and garlic


Bringing your ingredients to a boil.  


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.



Adding your tomatoes. 

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


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


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. 


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.  



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.


An Excellent Lunch


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.


Perfect when eaten with the Tomato Chutney from above.



A Few of My Favorite “Irish” Things

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


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.



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.




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


Happy St. Patrick’s Day,

Julie and Gordon