HAPPY ST. PATRICK'S DAY ...

In the early 80's my brother moved his animation company to Ireland. At one point or another we all went to visit Uncle Don. I even let my 8 year old daughter fly over with Grandma and Grandpa.  My heart nearly stopped when her plane took off. She came home singing and dancing and Ireland has been a little part of our family ever since.

When you visit Ireland don't miss the "Dublin Doors."  It is said, mostly by tour guides, that the citizens, were ordered to paint all of their doors black, in mourning for the passing of Prince Albert. Instead, to show their rebellion toward the crown, they painted them in a rainbow of colors. 
                  
Another story has it that the wives decided to paint their doors bright colors so that their drunken husbands wouldn't enter the wrong house and crawl in bed with the wrong women. 

I painted my front door blue.

Either way... don't miss the "DUBLIN DOORS"

A limerick gets its name from Limerick, Ireland where this type of poetry was popular in the pubs and taverns. It dates back to the 14th century.

There once was a lady from Leeds,

Rashly swallowed six packets of seeds,

In a month, silly lass,

She was covered in grass,

And she couldn't sit down for the weeds.

_________

A flea and a fly in a flue,

Were imprisoned so what could they do?

Said the fly, "Let us flee."

"Let us fly" said the flea,

So the flew through a flaw in the flue.

Here's Brigham Young University "Vocal Point" singing 

DANNY BOY

On a side note (no pun intended) the lead singer on this song, Kieth, is the son of one of my good friends. It is so satisfying to watch our kids be successful!

Have a wonderful day!

A PLACE IN THE CHOIR...

The Irish are full of music. On my mother's first trip to Ireland (mid 80's) she came home singing this little song. My children immediately latched on to "grandma's song." I can remember them giggling about "the hands or paws, or anything you've got now" It's become part of our family culture.

 Have a Happy Sunday!

Sadly, I just learned that principal singer George Donaldson passed away from a massive heart attack on Wednesday, March 12, 2014 at his home in Glasgow, Scotland. He leaves behind his wife, Carolyn and daughter, Sarah, 13, who he described as the "light of my life" He was 46 years old.

IRISH STEW 

Better get your green on!

                 

from... SIMPLE RECIPES 

http://www.simplyrecipes.com/recipes/irish_beef_stew/

INGREDIENTS

• 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
• 3 teaspoons of salt (more to taste)
• 1/4 cup olive oil
• 6 large garlic cloves, minced
• 4 cups beef stock or broth
• 2 cups water
• 1 cup of Guinness extra stout (optional)
• 1 cup of hearty red wine (sub with tomato juice)
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped (1 1/2 to 2 cups)
• 2 cups 1/2-inch pieces peeled carrots (3 to 4 carrots, can substitute some of the carrot with parsnips)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

METHOD

 

1 Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.

2 Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

 

3 While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

4 Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.