O.K., so we have this celebration today, late but better than never.
I must confess that I have a different perspective on St. Patrick’s Day this year. I grew up thinking that I was Irish, and every year we celebrated with corned beef and cabbage in March. This year, however, I found out that yes, the Caldwell brothers came from Ireland to America, but they came to Ireland from Northern Italy!! To escape persecution for being Protestant. So I need to do more family history research!
Another confession, we’re having Indian Roti bread along with our Corned Beef and Cabbage because I forgot to start a loaf of Irish Soda Bread early enough and because I can fry up the Roti quickly on the stove. Sometimes it’s the idea of a celebration that matters more than making sure everything ‘matches.’
Health and long life to you.
Irish Toast
Land without rent to you.
A child every year to you.
And if you can’t go to heaven,
May you at least die in Ireland.
Menu
- Corned beef & cabbage
- Carrots & potatoes
- Green Beans
- Irish soda bread
- Grandma Caldwell’s pistachio pudding
Corned Beef & Cabbage
3 lb. corn beef roast
1 bay leaf
6 whole cloves
1/4 tsp pepper
In a large saucepan, cover beef with water. Add spices.
Cover and simmer over low heat 3-3 1/2 hours until tender.
6 potatoes, peeled & cut into quarters
6 carrots, peeled & cut in half lengthwise
Add vegetables.
Cover and simmer 15 minutes.
1 medium cabbage cut into 6 wedges
Add cabbage, cook 15 minutes.
Cut meat into pieces and serve.
Grandma Caldwell’s Pistachio Pudding
2 boxes Pistachio pudding
2 small cans of crushed pineapple
1 cup mini marshmallows
2 containers of Cool Whip
½ cups chopped nuts
Stir together, and store in the refrigerator until ready to eat
