Happy St. Patrick's Day!

Today's sunny skies, after this bleak, did I say, bleak, overly long winter (or so it seemed), makes St. Patrick's Day, that bellwether of spring to come in less than a week, welcome.

There's no better way to start the day (or perhaps finish it, if you're prone to overpartying tonight) than the Irish way, with a nice, strong cuppa tea. (The Irish drink more tea, per capita, than anyone.) Can you say, relaxation?

photo by Xavier Snelgrove

A strong cup of Irish breakfast tea, that malty, delish tea that's hearty enough for coffee drinkers, without the stomach upset. Popular Irish brands like Bewley's and Barry's are available online, as well as at local stores like The Irish Walk in Alexandria, a wonderland of all things Irish.

Not having an Irish-style meal, though (no colcannon tonight), but instead a meal inspired by Portugal, a caldo verde style stew.

Then again, that just goes to show the things different cultures can have in common, as there's both kale and potatoes in colcannon and caldo verde. And both dishes hit the spot.

St. Patrick's Day surprise(s)...

I surprised myself yesterday as I finished preparing dinner, as I realized that I had prepared a St. Patrick's Day meal, of sorts--vegan scalloped potatoes (half a recipe), "beef" (Gimme Lean mixed with The Wizards worcestershire sauce) with gravy, and cabbage. The last dish turned out to be more like a quick sauerkraut.

I cut the (whole, without the core) cabbage into thin strands (better to cut cabbage with a knife than to fool with a shredder, unless you're using a food processor), placed it in a large cast iron saucepan with canola oil, added salt and pepper, and stirred occasionally, until "shiny." I then added water (about a cup), more salt, then added a lid and cooked for about a half hour. I then finished off cabbage with a couple splashes of balsamic vinegar, and let it sit a few minutes on top of the stove. The result...

Dinner was extremely tasty and filling, but was all "brown," from the potatoes (even with the yummy and colorful pimenton [Spanish smoked paprika] sprinkled on top) to the cabbage. Though drab looking, it was nutritious, filling, and tasty, and only took slightly over an hour to prepare (the potatoes and cabbage cooked from scratch, and the "beef" with the assistance of the microwave). Lazy me, I cooked enough so that I only need heat it up today. It should be even better, as I added a bit of ground coriander to the cabbage to it earlier, so it should have soaked up the extra flavor by tonight, a bit more like a choucroute.

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The green-tinged water at the White House fountain is a fun, fitting touch to today's activities and makes the day feel more inclusive.

The Coming of the Green...

In less than a week, it will officially be spring. (Yeah!) Naturally, there is a preview, a getting in gear for the season, and for many, that preview is St. Patrick's Day, just a few days hence.

Just as there are multiple ways to celebrate the breaking out of the green (and more than one kind of green), for those of you who want to celebrate in a family-oriented, environmentally friendly way, here are links that have vegan/vegetarian recipes and suggestions for St. Patrick's. One organization is so bold as to announce a St. Patrick's Challenge, while wishing a Happy Vegan St. Patrick's Day. Not to be outdone is the magazine Vegetarian Times, which published greener versions of traditional Irish delights a few years ago. Lastly, cookbook author Bryanna Clark Grogan often publishes vegan versions of holiday treats, so be sure to give her web site a look.

Hope this helps you get an early leg up on your St. Patrick's Day...