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This page stores my blog entry from March 2008.  The entry is from March 17. Back to the Blog Archive St. Patrick's Day 2008 - A Summary Monday, March 17, 2008 Another St. Patrick's Day comes and goes. Pride in my heritage blossoms at this time of year. I have no other day that celebrates a part of my ancestors so directly. Oktoberfest doesn't match it. I'm too far removed for Passover or Hanukkah, though those could touch just as close if taken as cultural items. That one-quarter Scottish (with a dash of Irish thrown in for good measure) bursts forth in full Gaelic fury when March 17th rolls around. Pam and I had the traditional corned beef and cabbage with soda bread. My dad, the chef in the family, used to put raisins in the soda bread, but we didn't have any handy. All tasted wonderful. The slow-cooked corned beef tasted just as great as if it were boiled. The cabbage probably should have been slow-cooked with the rest, but room was at a premium. My own meals took a more traditional Irish road. The Guinness, of course, poured freely. But an Irish stew and Irish brown bread graced my dinner plates for this week. The end-result resembled more of a mashed potato with parsley, thyme, carrots, celery, and bits of lamb than what one would usually consider in an American stew (big chunks of meat, potato, carrots with some broth). I attempted a black-and-tan, but apparently you need Guinness Draught to do it? Driving to work with the Dropkick Murphys playing ("The Warrior's Code" is probably my favorite album from them yet) and driving home with Flogging Molly in the background. The smell of Irish soda bread baking (with raisins this time) and the sounds of the High Kings of Dublin singing in the background. I watched the "Historical Pubs of Dublin" on PBS with Guinness in hand and enjoyed every minute of it. I almost finished the day with a shot of scotch in salute to my family, its ancestors, and recently deceased family members. But, I'm full. That chocolate Guinness Stout cake made sure of it. Erin-go-bragh! Back to the Top