Red and Rover by Brian Basset for March 16, 2020

Don’t forget the green beer.

I prefer Irish lamb stew.

Corned beef and cabbage.

Green cuisine? Holy guacamole!

Green eggs and ham

Don’t be jealous, Rover. You know Red will hook you up.

Yum! Green Jello! With whipped cream on top!

Red is obviously of Irish redhead descent rather than, for example, dutch redhead ancestry.

That doesn’t sound bad at all.

A huge bowl of Colcannon works for me… even though it’s more of a Halloween, fall type dish…. oh man, now I’m hungry!!!

I guess mom knows about the perils of green meat.

To quote Lt. Commander Scott… “It’s green!”

What no corn beef?

Corned beef and cabbage for me.

Pesto and green jello? Yum!

Our little kids’ St. Pat’s dinner consisted of green milk, green finger jello, pudding with green dye, green frozen peas, birthday cake with green icing and shamrock cookies, and spaghetti but kids wouldn’t eat green pasta. As young adults it was pork tenderloin and spatzli but there was always one little kid around so they could sneak a piece of jello and enjoy the cake and cookies. One Ides of March boy and one St. Pat’s boy plus a Leo who got to enjoy the treats anyway.

BEST food I ever had was in Ireland. The shepherd pie … the corned beef and cabbage … everything, everything, everything.

Red…you have to get something for Rover

In the college cafeteria, they colored the vanilla soft serve ice cream green for St. P’s Day. The leftover was used on an Italian night, and they called it Gladiator Sludge. Yes, really.

Never liked cabbage cooked but corned beef is GREAT! Wonder where I can got a corned beef sandwich…

I’m guessing at that age, he didn’t give a hoot about corned beef and cabbage – I certainly didn’t then.

Mom’s mistake letting Red choose the menu.

Sounds delicious! Red will give you a small sample plate, Rover!

Corned beef and cabbage would be the Americanized version of the boiled potato, cabbage and smoked ham dish eaten by the farming poor in Ireland when the English lairds “owned” the land and the livestock there upon. The cabbage allegedly was used to disguise the smell of the cooking meat in the pot.

Doesn’t sound very appetizing.

Remember that some noodles come in green.

No no no you must have Corn beef and cabbage….it’s a must (plus my mom and I had red cabbage as we liked that better). Plus ever year me and my Tante Lisa (aunt in English) would take me to the St.Patrick’s day parade and then we’d go up to the UN building were she knew the chefs and diplomats at the top of the building and we’d have lunch with the diplomats. I loved it. Learned so much about different countries….I was so lucky.

We’re having a Reuben casserole. That’s a Reuben sandwich without the bread (I can’t have bread). Layered chopped corned beef and drained sauerkraut in a casserole pan. Instead of the rye bread, I added a lot of caraway seeds. Topped with Swiss cheese and baked at 350 for 15 minutes. Since all casseroles taste best the day after they’re cooked, I’ll heat it up tomorrow, put it under the broiler for a couple minutes to brown the cheese a little, then serve with a salad. Mmmm….

Irish brown bread with butter