I am wearing my shamrock socks and a green sweater. My husband is traveling so the corned beef and galushca (cabbage and noodle dish) that I made over the weekend is in the car, ready to share at work during lunchtime with my colleagues. Last year, I sliced the recipes of this meal HERE.
As I sit in Starbucks this morning, writing this slice, shamrocks are taped to the window and hang from the ceiling around the bar area. My daughter in Chicago mentioned seeing the dyed-green river on Saturday as the city celebrated this holiday over the weekend. Driving to Starbucks, I listened to Garrison Keillor on NPR’s The Writer’s Almanac note the story of Patrick, the Patron Saint of Ireland. He stated that since 1762, New York City has celebrated with a parade down 5th Avenue and that today, the largest St. Patrick’s Day parade in the world will be marching in New York, 150,000 in all.
It is St. Patrick’s Day. I no longer practice my Catholic upbringing much but I will dress for this day and I plan to grab a green beer after work. Why? Who doesn’t want to spend a day thinking about the Luck of the Irish smiling down on them, dreaming of the pot of gold beyond the rainbow.
Happy St. Patrick’s Day!
I married into an Irish/Hungarian/Polish family. I am grateful Bob Donnelly and Marilyn met, married and raised a big Catholic family, my husband being the youngest son of the five kids. While dating and then onced married, we would celebrate St. Patrick’s Day with my husband’s family, the menu always the same: Corned Beef with Galusca. Finally I asked Marilyn how to make this meal and learned it is so simple. You just need time, something that our generation does not always spend when preparing meals. Here are the recipes:
Boiled for 3 hours on the stovetop. Then place in a baking dish and bake in the oven with a brown-sugar glaze added to the top for another hour. Once warmed, slice thinly.
Galusca (a Hungarian cabbage and noodle dish):
6 cups or one head of cabbage 1 tsp salt
2 tbsp Crisco or margarine 8 oz package broad noodles
Grate or food process cabbage until fine. Put 2 tbsp crisco or margarine in frying pan. Melt. Add cabbage and salt. Fry slowly until browned (takes at least 15-30 minutes) Cover, stirring often.
Boil the noodles, following the directions on package. Drain. Add cabbage to noodles. Salt to taste. Serve warm.
My own girls LOVED this dish growing up. I will be making it today so I am ready to serve it tomorrow.
Happy St. Patrick’s Day!!