Shamrock the house
Sláinte! It’s Saint Patrick’s Day.
If you’re a regular reader of this blog, you may know that March 17 is one of the three days of the year I proudly proclaim myself Irish by bullshit, the other two being February 2 (James Joyce’s birthday) and June 16 (Bloomsday).
It may seem I’m trying too hard, but my wife claims a slice of Irish heritage and therefore of course so does my son. I’m outnumbered and I have to try this hard just to keep up. So we’ve got a lot planned in the Zyme Lord house. Here’s how we’re celebrating this year, aside from the obvious ways (i.e., wearing green and drinking something fermented):
My wife is preparing a beef-and-stout stew with turnips, rutabagas and carrots, served alongside cabbage sautéed with bacon and garlic. Props to the slow cooker – and the wife – for making it happen.
As an appetizer, we’ll make our way through at least one of the two loaves of stout soda bread I baked last night. I stayed up late to do it, but judging by the way the kitchen smells today it will be worth the loss of sleep. We’ve also got some aged Irish cheddar cheese with Oscar Wilde’s face on it (on the label, not on the cheese) to go with it.
We’re rapidly approaching the end of the current keg of Anna Livia Irish Stout. We’ll either empty it today or have fun trying.
Just before bed, I’ll toast to my faux Irish heritage with a dram of Jameson Distillery Reserve. It’s only available from the Jameson visitor’s center in Dublin, so I’ve been saving mine for special occasions. My eleven-month-old son’s first Saint Patrick’s Day certainly qualifies.
Speaking of the little leprechaun, he’s sporting his shamrock onesie and learning how to rock out to the Pogues.
And the Gaelic fun won’t end at midnight. Yesterday I bottled entry samples of Anna Livia Irish Stout and another Celtic-inspired beer (Thane McCrundle’s Wee Heavy) for the Celtic Brew Off homebrew competition in Arlington, Texas in April. I’m filling out the entry paperwork today. Anyone got a four-leaf clover to send me for good luck?
Finally, because the Anna Livia stout is almost gone and the wife has expressed some trepidation about facing an entire month without it, I’m already making plans for the next batch. Fortunately I have all the ingredients on hand except the yeast, so I’ll work it into the pipeline as soon as I can.
After all this is over – though the soda bread may well last through the week – I’ll go back to being Italian until June 16.
Well, okay, I might let myself be Scottish by bullshit for a weekend in early May for the Texas Scottish Festival and Highland Games, but other than that …