Food, cooking, and travel
Over the past week I’ve written about Irish food in anticipation of St. Patrick’s Day (here and here), which was yesterday. I now feel obligated to let you know how things turned out. In a word – great! I decided to make coddle the main …
A few days ago I wrote a post about the distinction between Irish heritage and Irish-American heritage through the lens of corned beef and cabbage. I said I was, at least for now, more interested in exploring Irish culinary traditions than Irish-American ones. In the …
It’s getting close to St. Patrick’s Day and I’m beginning to plan my menu. In the US, the obvious choice is corned beef and cabbage, the traditional centerpiece of any good St. Patrick’s Day feast in Boston, Philadelphia, New York, Chicago, or the rest of …
So this is a follow up to Monday’s post about getting ready for St. Patrick’s Day. I finally settled for cockles & mussels steamed in a cider and bacon broth and it was delicious. I’m a sucker for mussels anyway but tasting them cooked with cider and …
My ethnic heritage is more Irish than anything else but I’ve always had mixed feelings about St. Patrick’s Day. In Ireland, St. Patrick’s Day is a holy day of obligation and I can’t speak to how the Irish view St. Patrick or his day. In …