St. Patricks Day - When Every One is Irish!

 St. Patrick lived during the 5th century, and has been the patron saint (and national apostle) of Ireland for centuries. Kidnapped at age 16 from Britain, and brought to Ireland as a slave, he eventually escaped...

 Later he returned and is said to have brought Christianity to Ireland’s people. St. Patrick is believed to have died on March 17, 461, becoming a myth that continues to be ingrained in the Irish culture.

             St. Patrick is said to have explained the Holy Trinity of the Father, Son and Holy Spirit, by using the three leaves of Ireland’s native clover, called the Shamrock; and since the 10th century, people in Ireland have celebrated the day of St. Patrick, every year on March 17th.

             St. Patrick’s religious feast day celebrations came the the U.S. with the Irish who immigrated to the United States of America. The first St. Patrick Day parade was in New York in 1762; today over 100 parades are strewn through out the USA alone,with major ones in New York City and Boston.


In recent centuries, all across America,  corned beef and cabbage, the wearing of the Irish Shamrock, doing an Irish jig (dance), and drinking beer (often colored Green) have become synonymous with St. Patrick’s Day....


Millions of American’s wave Ireland’s Flag on St. Patrick’s Day at parades, and parties (also called “St. Paddy's Day) without  knowing what their three colors represent. Here’s the meaning of the Irish flag.

The Irish flag was unfurled in 1848…


Traditional St. Patrick’s Day dinners are generally corned beef and cabbage or a traditional Irish lamb stew. Here’s a recipe for corned beef and cabbage. Just slow cook your St. Patrick's Day corned beef dinner (for eight) while you celebrate with your guests and family! Note: Prep time 15 minutes; cooking 9 hours.

 Corned Beef and Cabbage


4 large carrots, peeled and cut into thin strips

10 small red potatoes (skins on or off; quartered)

1 large red onion, peeled and cut into bite size pieces

4 cups of water

1 package 4 pound corned beef brisket (with a spice packet)

6 ounces of your favorite beer (Heineken is our favorite, or use Irish ale)

½ head of a large cabbage, coarsely chopped


  1. Place the carrots, onions, and potatoes into the bottom of a large slow cooker; then pour in the water and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet that came with the brisket, and set your cooker on High.
  2. Cook the brisket for 8 hours. (Check on it after about 4 hours.) An hour before serving, stir in the cabbage andcook for one (1) hour. >

 Serve with soda bread, a simple side salad, and a Chocolate Guinness Stout Cake with Bailey’s Whipped Cream for desert.

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