Happy St. Patrick’s Day!

People always ask me if I’m excited for St. Patrick’s Day. Um… not really. I’m not Irish. I dislike beer, and I can’t STAND boiled dinner. But for those of you who enjoy this holiday, I wish you well – and here’s a classic boiled dinner recipe from the 1950 Betty Crocker Picture Cookbook to prove it. Love that it’s “New England” boiled dinner. Not “Irish.” Yet still part of the holiday tradition.

From the 1950 Betty Crocker Picture Cookbook.

From the 1950 Betty Crocker Picture Cookbook.

I love that Ms. Crocker does not advise WHICH herbs and seasonings to add. Choose at your own discretion. Also, “remove scum” is excellent advice in general, not just during cooking.

I raise a glass of the finest Irish whiskey to you, as that is the only way I will be able to choke down that nasty flaccid cabbage.

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4 comments

  1. That sounds really good, but I’d jazz it up further with onions or shallots, perhaps some garlic (not overly Irish then, I know), maybe some parsnips, lots of sea salt and freshly cracked black pepper, a bit of fresh rosemary and/or thyme, and a sprinkling of mustard powder.

    Even if it isn’t your favourite day, I hope you still have a marvelous March 17th however you spend it!

    ♥ Jessica

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