The Day of the Kilts

We aren't quite sure, but we doubt there is little to no

Irish in our heritage... however, with names like Heath and

White, who knows??? But my father had an affinity for bagpipes and kilts.  'Drove my Italian mother crazy out of her mind  playing his bagpipe records. My father loved this picture taken while on furlow during WW II. As you can see the picture was taken in Scotland. He was always a little embarrassed that he was wearing his Army-issue boots with his kilt. We loved to tease him about his knees showing and wearing a "skirt" but he took it good-naturedly and I enjoyed the twinkle in his eyes. What I believe he saw in the wearing of the kilt were actual warriors of a by-gone era.

Strong men who never feared battle.

That would be my father.

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When my father passed away in October of 2008 I was determined that he would have a bagpiper at his funeral. He would escort my father's casket in and out of the church and then to the cemetery. He would have loved it!

I know he did.

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Wednesday we will celebrate the "wearing of the green" and

we will eat Colcannon.

Believe me... here in deep south Texas it is difficut to find much that is Irish here, so what I know is only from research. This recipe is from a Tyler Florence show from several years ago. I have prepared this twice for church and it's been a hit both times.

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Colcannon

Tyler Florence

3 lbs. potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk


Freshly ground black pepper


1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish


Directions
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.


Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.


Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.


Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Colcannon

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I have found a new friend, Kathleen, who has inspired me to post the very little

that I know about being Irish.

Jig on over for her

St. Patrick's Day Blog Crawl

http://www.cuisinekathleen.com/

You'll be wearin' the GREEN

and joining in on the blog crawl for sure!

also

Check out

at

Holiday Haven

http://www.aholidayhaven.com/

I believe in the sun when it's not shining

I believe in love even when I feel it not;

I believe in God even when he is silent.

                                                                     an Irish Toast

Update: Our First Real Irish Dinner

Yes, and it was cooked by a real Irish lassie!

We were invited to our friends' home for corned beef, cabbage, carrots and potatoes. She also served green cake!

It was so delicious. And y'all will surely laugh about this...

we poured vinegar over the cabbage.

Who knew?

Well,  Irish do!

Thanks, to our dear friends.