Drabble by Kevin Fagan for March 17, 2020

and except for Honeybunch, not 1 of them be wearin’ ’o the green.

I love corned beef & cabbage…and Irish stew!

I’m in agreement with Ralph on this one….

He’s always after her Lucky Charms.

I like my corned beef on rye bread, which is currently unavailable in any store within a fifty mile radius.

Lucky them, having their Irish meal at home. The Irish pubs here in Boston won’t let people in due to the Corona Virus.

Why not Patrick…, we’ve already got the Corona…

we always have corned beef and cabbage with potatoes and carrots yum yum!gonna start some in the ol crock pot today!

The wearing of the green is nearly upon us, and so the season of green beer, bagels and milkshakes has begun. While there’s nothing particularly Irish about shamrock-shaped cookies or green-frosted cupcakes, you might be surprised to learn that the traditional St. Paddy’s meal—corned beef and cabbage—is no more authentic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle.The first St. Patrick’s Day parade took place not in Dublin but in New York City, in 1762. Over the next 100 years, Irish immigration to the United States exploded. The new wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, since it was cheap in Ireland and ubiquitous on the dinner table. The favored cut was Irish bacon, a lean, smoked pork loin similar to Canadian bacon. But in the United States, pork was prohibitively expensive for most newly arrived Irish families, so they began cooking beef—the staple meat in the American diet—instead.So how did pork and potatoes become corned beef and cabbage? Irish immigrants to America lived alongside other “undesirable” European ethnic groups that often faced discrimination in their new home, including Jews and Italians. Members of the Irish working class in New York City frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare.

continued:After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone from harried housewives to busy cooks on trains and in cafeterias—cheap, easy to cook and hard to overcook. It was even served alongside mock turtle coup at President Lincoln’s inauguration dinner in 1862.Far from being as Irish as a shamrock field, this St. Patrick’s Day classic is as American as apple pie.

On St. Paddy’s day, a bowl of Lucky Charms is a shamrock salad.

Happy St. Patrick’s Day to all. Russell, Glad you did the explanation. I was going to, but I didn’t remember all the facts & you did a much better job than I would have done.

don’t be dissin’ on my corny B !!!!!!

Boo! Cooked correctly, corned beef and cabbage is delicious!

Not a fan of either corned beef, cabbage, or soda bread. But I do like me some Bailey’s, Jameson’s and Tullamore Dew.

Do not like mushy cabbage and the taste of cabbagey corned beef.

New England Boiled Dinner…corned beef, cabbage, carrots and potatoes.

I love the corned beef, but my big bonus comes with making corned beef hash with poached eggs for breakfast.

I need to do a taste test of corned beef vs pastrami.

Corned beef is not Irish. The original was boiled bacon if I recall correctly.

“Hey did we get we get to vote on this!”

I say nay to boiled meats of any kind.

SAVE ME A ROCKY RALPH

Mmm mm give me both. Corned beef and Cinco de mayo. Love all that food. Now my wife’s vegan……not so much. Just shoot me