Saint Patrick’s Day

    St. Patrick’s Day is celebrated on March 17, this is his religious feast day and the anniversary of his death in the fifth century. The Irish have observed this day as a religious holiday for over a thousand years. On St. Patrick’s Day, which falls during the Catholic season of Lent, Irish families traditionally attend church in the morning and celebrate in the afternoon. Lenten prohibitions against the eating of meat were waived and people would dance, drink and feast—on the traditional meal ,which was not corned beef and cabbage but was Irish bacon and cabbage.

    Wearing of the Green Goes World Wide

    In modern-day Ireland, St. Patrick’s Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws required all pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick’s Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. That year, close to one million people took part in Ireland ‘s St. Patrick’s Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions and fireworks shows.

    So Why wear Green well …

    …….you’ll get pinched if you don’t! School children started this tradition. Green is also the color of spring, the shamrock, and is connected with hope and nature. Historically, green has been a color used in the flags several of the revolutionary groups in Ireland and that is why it appears in the official tri-color country flag, adopted in 1919.

    In addition to that, Ireland is often called the “Emerald Isle” due to the lush natural greenery found on the island.


    This is my recipe for Corned Beef and Cabbage. I hope ya’ll like it and give it a try and let me know what ya’ll think. I do not use the spice packet but you may use it if you wish. I included it in my recipe.



    St.Patrick’s Day Corned Beef and Cabbage:

    3 pounds corned beef brisket with spice packet

    10 small red potatoes

    5 carrots, peeled and sliced

    1 large head cabbage, cut into small wedges

    1or 2 bay leaves

    Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef and the bay leafs. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

    Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

    Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven ) as you want. Slice meat across the grain.