In Rustic Speech and Folk-lore (1913, p. 300), Elizabeth Mary Wright wrote: In parts of Ireland a dish called colcannon, made of potatoes and cabbage mashed together with butter, used to form part of the Halloween dinner. In it was concealed a ring, the finder whereof would be the first of the company to be … More Saints, Souls, and Haints: Cabbages and Rings
If you’re the type who loves the Oscars and Emmys, you might be interested to know that in the world of cookbooks there are awards every bit as important as those. Drumroll … and the winner is … You know the drill. And now the suspense is over, the losers licking their egos, and everyone … More Cookbooks on the Hot Seat
He’s a desperate big, little Erin go brah; He will pardon our follies and promise us joy, By the mass, by the Pope, by St. Patrick so long As I live, I will give him a beautiful song! No saint is so good, Ireland’s country adorning: Then hail to St. Patrick, today, in the morning! … More Traditional, “Authentic” St. Patrick’s Day Food
Amidst the mythology of Saint Patrick’s Day, a little Irish food history to cheer you on your way — be it to stove, pub, or church. John Linnane wrote a wonderful introduction to the history of Irish cuisine before the arrival of the potato. Here he comments on the customs of feasting, very appropriate for … More Irish Food History