Happy St. Patrick's Day!

[Tom Montgomery]

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I am 1/4 Irish (1/4 Swedish and 1/2 German) My grandfather (Thomas Neal McClelland Montgomery) was one of those thousands who sailed from the Emerald Island to seek his fortune in America. He was born in Belfast on May 9, 1888 and raised in Omagh. He sailed from Londonderry aboard the S.S. Ionian and disembarked in Halifax, Nova Scotia on April 28, 1907. He lived in Toronto until entering the USA at Black Rock, New York on December 8, 1908. He never looked back. In Atlantic City he met a girl born and raised in Sweden and they married.

His older brother (Edward McVicker) and mother (Jane (Jennie) Lyons) arrived in New York City 1919 aboard the S.S. Columbia. He was a clerk in the (then British) court system and they essentially fled Ireland ahead of the Irish Civil War. Uncle Edward did look back. Once WWII ended he took his bride (Clara Furr) to Ireland to meet friends. When Clara passed in 1956 her obituary ran in newspapers both in Indianapolis and Omagh, Ireland.
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[Paul Pless]

a favourite food and drink holiday

[CWSmith]

I have 3 bottles of Guiness waiting for me in the fridge. I'm only 25% Irish, so 1 bottle will do.

[MushCreek]

Let's sing the old songs:

'When Irish Flies Are Dyin', and
'My Wild Irish Nose'.
Sourced from my uncle, Paddy O'Furniture

[Paul Pless]

a favourite food and drink holiday

on the subject of food celebrations, it is a bit curious (schizophrenic even) that americans largely celebrate an irish catholic holiday by eating a mostly jewish food

[ron ll]

Do French fries count as potatoes?

[Tom Montgomery]

^
An Irish-American thing. In the 17th and most of the 18th century Irish beef was a major export item. It was salted (corned) for preservation. It was primarily produced in Ireland for export because few Irish could actually afford beef themselves. And cattle in Ireland were mostly used to produce milk for local consumption. Demand for Irish corned beef declined as the North American colonies began to produce their own. The famine destroyed what was left of the industry.

Irish immigrants to America congregated mainly in urban centers. The largest numbers were in New York City. They were, for the most part, making more money in America than they could in Ireland and they began eating beef. Corned beef was affordable and eventually supplanted bacon in their diet. And they purchased the corned beef from Jewish butchers who made the product from brisket. So Jewish corned beef came to be associated with the Irish in America.

[Tom Montgomery]

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So this year St. Patrick's Day falls on a Friday in Lent. Out of pastoral solicitude, Bishop Daniel Thomas decided to dispense the faithful of the Diocese of Toledo, whether actually present in the territory or not, from the obligation to abstain from meat on Friday, 17 March 2023.

So... on the menu today is Corned Beef with sides of buttered carrots and Colcannon. It is said that there are as many recipes for Colcannon as there are kitchens in Ireland. I will be roughly following this recipe: https://www.smalltownwoman.com/tradi...s-and-cabbage/

[Paul Pless]

after guinness, colcannon is my favourite irish food

[Breakaway]

Happy Saint Pat's!
Éirinn go Brách!

Kevin

[David G]

on the subject of food celebrations, it is a bit curious (schizophrenic even) that americans largely celebrate an irish catholic holiday by eating a mostly jewish food

Why is Irish cuisine so GREAT?

Because it's 'stew-pendous'.

Also because it's quite 'so-fish-ticated'...

[Tom Montgomery]

A Guinness is beside me as I play at cook in the kitchen.

F2A169DD-BA53-4301-83C1-E7938DD02B5D.jpg

[Breakaway]

Why is Irish cuisine so GREAT?

Because it's 'stew-pendous'.

Also because it's quite 'so-fish-ticated'...

What is the traditional seating scenario for a St. Patricks Day meal?































Patio Furniture.



Kevin


Sent from my iPhone using Tapatalk Pro

[Joe (SoCal)]

a favourite food and drink holiday

Every shamrock = An Irish Car Bomb

Start of the day
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During the day
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End of the day
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[Breakaway]

^ Tis Himself!

☘️ ☘️ ☘️

Kevin


Sent from my iPhone using Tapatalk Pro

[Stiletto]

[SKIP KILPATRICK]

Póg Mo Thóin!

Just kidding love you folks!

[ron ll]

Sacrilege. A German style schwarzbier from Oregon in the corned beef and cabbage. Guinness just doesn’t do it for me.

C4F4976E-0F98-493F-8C65-2480211EADBC.jpg

[Robbie 2]

Top of the morning to you all.

[ron ll]

Listening to Maggie Malloy spin classical discs on Classic KING FM. I bet she has red hair with a name like that.

[Chip-skiff]

My wild Irish forebear was a McGalyard (aka McGalliard), from a family that landed in North Carolina in the early 1700s. His surname comes from County Donegal, derived from O'Gallchobhair (related to the Galliher and O'Gallagher families.) They were allies of the O'Donnells and their territory was traditionally known as Tyrconnell. Their seats were the castles of Lifford and Ballyshannon.

There's a pot of Irish stew (lamb) bubbling upstairs and a bottle of Jameson's Black Barrel whisky with few cans of The Product to help it down. Herself (3/4 Irish) made a loaf of soda bread. So we're pretty well fixed for the holiday.

Best wishes to all!

[gypsie]

Thanks for that Tom, I always wondered about the association between corned beef and Ireland. I think in my entire life I've had corned beef once.

Colcannon? Looks like coddle to me.

[ron ll]

I was gonna post a pic of the corned beef and cabbage but it was down the gullet before I got the camera out. Oh well, you all know what it looks like. Now for dessert, a latte with Baily’s Irish Cream.

[Joe (SoCal)]

A8FE57FB-FF89-4A5D-8F5A-F2A150C1345E.jpg

crockpot corn beef with cabbage, potatoes and carrots cooked with Guinness

[Hugh MacD]

A little taste o' the Irish here
20230317_194431[1].jpg

[Joe (SoCal)]

Thats the good stuff.
I do like Powers but you have to go to a REAL Irish bar to find it.

Jamisons is F'in French owned by the absinthe producer Pernod Ricard

[Breakaway]

Thats the good stuff.
I do like Powers but you have to go to a REAL Irish bar to find it.

Jamisons is F'in French owned by the absinthe producer Pernod Ricard

Ermmm-eh, Joe? The Powers is effin French ****e as well, doncha know.

Kevin

[Joe (SoCal)]

damn is been a few years since I've enjoyed a sniff of Powers< I guess Midelton it is from now on. I'm definitely not drinking any Protistan Irish whiskey

[David G]

Meanwhile... sighted in Portland --

[robm]

Tom! Where did you find a REAL pint glass? I am assuming that with a CE mark on it, it will hold a true pint (568 ml), not the American version that has been confusing drinkers and engineers (sorry for the redundancy) for over 200 years.

[wizbang 13]

We left Sint Maarten for Antigua at about 0700.
StBarts Bucket was starting about noon, so we saw a few supers tuning up on the way past.
Dropped anchor in Jolly Harbor moments before midnight .15 hours / 90 miles .
no drinking, but there wuz green bud .

[David G]

I'll leave y'all with this St. Paddy's Day thought... which is true throughout the year ---

[Chip-skiff]

Thats the good stuff.
I do like Powers but you have to go to a REAL Irish bar to find it.

In the Republic, the two top-selling whiskeys are Powers and Paddy, which is scarce stateside.

The Irish Brands distillery, in Midleton near Cork City, is a huge complex that produces a great many brands of whisky:



In last years, I've become fond of West Cork whiskey, both blended and single-malt, available in several forms. The distillery is in Skibereen, a small town on the south coast west of Cork. There was a fellow from there, a builder of currachs, who used to post on this Forum. I hoped to meet him on our visit, but it didn't work out.

[Chip-skiff]

damn is been a few years since I've enjoyed a sniff of Powers< I guess Midelton it is from now on. I'm definitely not drinking any Protistan Irish whiskey

Get yer geography straight, laddy. Powers and Jameson's might have been bought by the Froggies but they're malted from Irish grain and distilled in County Cork.

Bushmill's, on other hand, is a Protestant outfit in County Antrim, Northern Ireland, part of of the U-Feckin-K. Although I recall reading that the master distiller was a Catholic.

[Chip-skiff]

The Guardian published a piece on the six best traditional Irish pubs which included my favorite, Nancy's. Here's my own pic, through a rainy windscreen—



Here's a plate of the heartrendingly fine oysters of Donegal–



Eddie Doherty's tweed shop is a few doors down the way, worth a deco if you're in the area. Meself, Herself, and the far-famed Eddie—



≈ ≈ ≈
Nancy’s bar, Ardara, Co Donegal
Established 1900




Seven generations of the McHugh family have operated this landmark pub in the village of Ardara, where almost every public building appears to be dedicated to the tweed industry or to hospitality. The hilly coastal backdrop to the north of the Glengesh mountain pass offers visitors an opportunity to explore spectacular landscapes and sights such as nearby Assaranca waterfall.

Nancy’s location by a sandstone bridge in the centre of the village is a natural meeting point. It’s a charming whitewashed two-storey building that is almost 200 years old, and today it’s a gathering place for musicians. Its low-panelled ceiling, rustic furnishings, chalky plaster and crammed bar counter give that unique country pub essence. Seafood straight from the Atlantic fishing trawlers at nearby Killybegs is a specialty – try the oysters, seafood linguine or chowder.

https://www.theguardian.com/travel/2...e_iOSApp_Other