Welcome to the 5th annual ST. PATRICK’S DAY BLOG CRAWL
hosted by my dear friend, Kathleen, at Cuisine Kathleen.
I love St. Patrick’s Day for so many reasons. Spring is around the corner.
Days are longer and the first Spring flowers are starting to appear.
And my mother always made the most delicious corned beef and cabbage dinner.
I don’t know many people who don’t claim to have a little Irish in them when St. Paddy’s Day rolls around.
I have a story I want to share with you because it just about knocked me over
when it happened, and it is a good example of how the internet has made our world a very small place indeed.
Three years ago for Kathleen’s Blog Crawl I wrote about my great-great-grandparents,
William Ross Wallace and Catherine Irwin, who were born in Belfast, Ireland, in 1834.
The potato famine brought them to the United States and my great-grandmother,
Catherine Irwin Wallace…Katie to those who loved her…was born in Portland, Oregon, in 1869.
Last summer I received an email from a woman in San Diego who is the
g-granddaughter of my g-grandmother’s sister, Agnes. She was searching for family history
and when she Googled my gg-grandfather’s name MY BLOG CAME UP…Can you believe it?
We exchanged some very interesting family history and it got me thinking about all the relatives
I must have whom I have never met. My g-grandmother was one of six children so I couldn’t even guess.
It’s been more than 140 years since those little girls played together and their descendants found each other on the internet.
I have to be honest…that chokes me up.
I always make the same St. Patrick’s Day dinner…
corned beef, cabbage and buttered potatoes
(or COLCANNON)… but this year I wanted to try something different.
When I saw this lamb stew recipe at THE VIEW FROM GREAT ISLAND
I knew this was IT. What reminded me of my grandmother in this dish is the addition of parsnips.
They add so much flavor and sweetness to this stew. I hope you will add them too if you try this recipe.
I bought a lamb roast at Costco and trimmed and cut it into good sized cubes.
It was so tender and mild…absolutely delicious.
I broke tradition and made KING ARTHUR FLOUR’S recipe for Irish Soda bread.
It’s made with whole wheat flour and is a little heavier than INA GARTEN’S recipe.
the one I have made for years…but the flavor is so good and it is delicious with butter and jam.
As you can see, I like currants in my soda bread.
They add just the right amount of sweetness.
I hope you and your family have a very happy and delicious St. Patrick’s Day. I urge you to visit Kathleen at CUISINE KATHLEEN and all the participants in her Blog Crawl. I know I don’t want to miss a story or a recipe. See you there.
My great-grandmother used to sing this song all the time as she puttered around the house. When I was very young I learned the words and could sing along with her. I can still see and hear her in my memories and there isn’t a St. Paddy’s Day that goes by that I don’t hum the tune and recite the words.
Wearin’ of the Green
Then if the colour we must wear is England’s cruel red
let it remind us of the blood that Ireland has shed
so take the shamrock from your hat and throw it to the sod
and never fear will take root there though under foot it’s trod
when the law can stop the blades of grass from growing as they grow
and when the leaves of summertime their verdue dare not show
well it’s then I’ll change the colour that I wear in my corbeen
but till that time praise God I’ll keep to wearing of the green.
- 1 lb lamb, cut in bite sized pieces
- 1 to 2 Tbsp olive oil
- 1 large onion, peeled, halved and thickly sliced
- 3 cups beef stock
- ½ bottle of beer or ale
- 1 Tbsp Worcestershire sauce
- 2 bay leaves
- salt and fresh pepper
- 2 or 3 parsnips, peeled and sliced
- 3 or 4 small or 2 large carrots, peeled and sliced
- 4 red skinned potatoes, peeled, halved and thickly sliced
- fresh thyme
- fresh parsley
- Preheat oven to 325 degrees.
- Heat the olive oil in a heavy bottomed stew pot over medium high heat and brown the lamb on all sides. Do this in 2 batches. Remove the lamb and set aside.
- Brown the onions in the same pot with the lamb drippings.
- Add the meat back into the pan along with the stock, beer, bay leaves, salt and pepper. Bring up to a simmer.
- Cover the pot and put in the oven for an hour.
- Add the vegetables to the pot along with sprigs of fresh thyme tied in a bundle (or pick off the leaves). There should be enough broth to almost cover the vegetables. If not, add more stock or water. Cook for another hour.
- Check seasoning and serve with lots of fresh chopped parsley.
- NOTE; I prefer to cook the vegetables separately and add them to the meat mixture the last 20-30 minutes of cook time. This way nothing overcooks.
This St. Patrick’s Day post is also linked to FOODIE FRIDAY AT RATTLEBRIDGE FARM