The Monday Mag – Mar 13, 2016

In This Edition Of Our Weekly Magazine:

  • A Brief History Of Corned Beef and Cabbage
  • Toasts For St. Patrick’s Day & Spring
  • St. Patrick’s Dessert For Kids Of All Ages

Our Favorite Quote Of The Week – “It doesn’t really matter who I’ve become by the finish line, the important things are the changes from this morning to when I fall asleep again…” Charlotte Eriksson (Empty Roads & Broken Bottles)

monday mag - corned beef and cabbage

A Brief History Of Corned Beef and Cabbage – 1762. The year of the first St. Patrick’s Day parade. The place. New York City. The number of Irish immigrants increased over the next century or so, and like immigrants from other nations they brought along their food traditions. While pork was the favored meat in Ireland, it was too expensive for most Irish families in America. Irish laborers were introduced to corned beef at Jewish immigrants’ lunch carts. Potatoes, another staple in the Irish diet, were widely available in America, but too costly. Hence the substitution of cabbage. And this is how circumstances led to a tasty culinary tradition around St. Patty’s Day.

monday mag - st patricks day toasts

3 Toasts For St. Patrick’s Day & Spring – We sent our house leprechaun on a hunt for gold. He returned with these Irish toasts instead and said, “Kind words can open the heart and the eyes to new roads. They release us, because they make us feel worthy. There is no telling the true wealth that awaits after hearing the kind blessings of friends.” We especially like the second one. How about you?

  • May your blessings outnumber the Shamrocks that grow, and may trouble avoid you wherever you go.
  • May you have the hindsight to know where you’ve been, The foresight to know where you are going, And the insight to know when you have gone too far.
  • May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.

monday mag - st patricks day dessert
St. Patrick’s Dessert For Kids Of All Ages – You’ve made the green frosting coated sugar cookies and the green Jell-o is getting old (though of course this is entirely a matter of taste). Do something different in a pinch with a few green apples, caramel and chocolate chips. Slice or cube 2 Granny Smith apples. In a saucepan, melt 6 oz of caramels with 1 tbsp of water over medium heat, stirring constantly. Divide apples on four dessert plates. Drizzle with caramel. Sprinkle with chocolate chips and/or nuts to taste. Optional: Garnish the side of each dish with a few gold foil covered chocolate coins. Fun for kids; elegant enough for grown-ups with a childlike heart.

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