By the way, it actually should be spelled St. Paddy’s day and not Patty. I just learned that and now you did! I bet you also didn’t know that most the Irish actually eat pork on St. Patrick’s Day, not corned beef! However, we are eating our pork tonight and I’m making Corned Beef for St. Patrick’s Day, which is this Sunday, March 17, 2013.
I actually really love St. Patrick’s Day. We lived in Savannah for 4 years and I kind of fell in love with it there. It’s HUGE there. So, here’s our menu for St. Paddy’s day! St. Patrick’s Day is traditionally a feast day, celebrating the Patron Saint of Ireland and appreciating the fact that Lenten restrictions have been lifted! So, St. Patrick’s Day usually comes with lots of meat and alcohol!
Reuben Style Cabbage Rolls – can make the corned beef yourself (recipe link below)
Homemade Sauerkraut – will also be used in the Cabbage rolls
Shamrock Shake – this was given to me by a Facebook follower:
1 can coconut milk or 1 3/4 cup other milk choice
1 avocado peeled and seeded
1-3 Tbsp raw honey
1 cup ice
1 Tbsp pure vanilla extract
1 teaspoon peppermint extract
Blend and enjoy!!
That’s it! We should be stuffed and plump by the end of the day but our tummies should definitely appreciate this meal. There is quite a bit of fermented foods and beverages in this meal. In fact, the sauerkraut, kvass, and corned beef must be started tonight or tomorrow to be done by Sunday!
Lots of [Irish] luck to you!!!!