Date(s) - 03/19/2023
11:15 am - 12:30 pm
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St Patrick’s day began around March 17, circa 492. St. Patrick was born in Roman Britain, enslaved, taken to Ireland, escaped and returned to Ireland to teach Christianity. He established monasteries, churches, and schools. Legends grew up around him, an example, he drove the snakes out of Ireland and used the shamrock to explain the Trinity. Ireland came to celebrate his day with religious services and feasts. Emigrants, particularly to the United States, changed St. Patrick’s Day into a largely secular holiday of revelry and celebration of things Irish.
Ancient Irish dishes were warm and comforting, because they were made from ingredients that could withstand and comfort people during the cold unbearable winters, such as beef, mutton, cabbage, potatoes, and onions. People at times needed to make a lot from a little, using what they had to make dishes that were filling and reducing waste. So dishes like the Irish stew and coddle were devised. Many consider the Irish stew made with mutton, potatoes, and onions to be the national dish.
When the Celts invaded Ireland with bronze cauldrons, stewing became the most popular method of cooking.
Even though they were minor figures in Celtic folklore, leprechauns which were known for their trickery, which were often used to protect their much-fabled treasure became very popular. Leprechauns have their own holiday on May 13, but are also celebrated on St. Patrick’s, with many dressing up as the wily fairies.
Some of the most favorite Irish foods are: Bread Pudding, Boxty, Colcannon, Seafood Chowder, Apple Cake, Beef Stew, Irish Soda Bread, Irish Coffee, Shepherd’s Pie, Corned Beef and Cabbage, Cured Salmon, and Potato Soup.
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Posted by Louise Garrett