Corned Beef & Colcannon

Ms & Ms. Daffodil (from the garden) were so eager to join us for St. Patrick's Day dinner that they went ahead and bloomed. We were glad to have them over for the celebration because they made things seem all Spring-like. Note that I need to buy more green napkins.

We have this fantasy of drinking our next Guinness on Easter Sunday in Dublin, so today the Chef stuck with Murphy's stout. Not for me -- dark beer hurts my head (but not the Guinness in Dublin.)

Every year we make Helen Mirren's Colcannon recipe. It's delicious, and now the Queen's tradition is our tradition. Thanks to number one Helen Mirren fan CMG for tipping us off to it years ago.

We didn't have any Irish Whiskey so we had to make due with Kentucky. I'm sure that lots of whiskey drinkin' Irish people live in Kentucky.

Can't forget about the corned beef -- the brightest pinkest of all meats? The Chef adds a bit of ginger to it and it's very salty delicious. I just discovered that back in the day, large grains of salt were called "corns". Must invite corned beef, otherwise it doesn't seem worthy of honoring St. Patrick and the banishment of snakes. Begone snakes.

Thanks to Mrs. Virus for bringing her fabulous bourbon bread pudding to the snake-less party. She also took a good picture of me doing the jig, but you'll have to come over and say the secret word (JIG) in order to see that photo, because it shan't be posted here. Nope.