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Everyone is Irish

Sunday, March 17, 2013

Erin Go Bragh!

"I’m Irish!
Is Éireannach mé!
Iss air-in-ack may

Being very Irish I am on the lookout for the pesky wee little mischievous leprechaun. Perhaps you may see them in the webcam links. They are quick and gone in a blink.

emoticonThe Leprechaun fairy watch Tipperary, Ireland emoticon

The leprechaun fairy watch webcam is in a hidden location in the field in Tipperary, Ireland. This is an enchanted area, well known for magical associations. There is fairy ring close-by and you may see leprechauns and other Irish fairies such as pookas, banshees and merrows. Because the Leprechaun Watch is in the countryside in a remote part of Ireland there is only natural light and there will be little or nothing to see after dark and before dawn. The time shown is the current time in Tipperary, Ireland. In the summer in Ireland it is often bright until quite late at night.

Don't forget, if you see a leprechaun, pookas, banshees or other Irish fairy report your sighting!

emoticonIrish quiz:

Got 6 out of 10...How did you do?


I love a good stew and this Irish-inspired recipe However, if lamb is not your thing, you can substitute beef for the lamb. This recipe takes a while to cook, but most of the work is hands-off, making it an easy main dish for a family dinner or entertaining.

1 tablespoon olive oil (more if needed)
2 pounds lamb shoulder or leg meat, trimmed of fat and cut into 1-1/2 inch cubes
2 teaspoons all purpose flour
Salt and pepper to taste
1 bottle (12-ounces) dark beer
2 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
2 large onions, sliced into rings
4 large garlic cloves, chopped
4 medium carrots, cut into 1/2-inch pieces

Heat oil in large skillet over medium heat. Add lamb to skillet in batches, being careful not to crowd the pan, and brown well on all sides. Remove from skillet using slotted spoon. When all the lamb is browned, return to the skillet. Sprinkle with flour and stir to blend. Season with salt and pepper. Cook 3 minutes. Remove to a Dutch oven, using a slotted spoon.

Degrease skillet. Place over medium-high heat; add beer and stir, scraping up any browned bits. Blend in vinegar, mustard, bay leaf and thyme. Pour over meat mixture. Melt butter in same skillet over medium-high heat. Add onions and sauté until golden brown, about 7 minutes. Add garlic and sauté an additional 2 minutes. Mix onions and garlic into meat. Bring stew to a simmer. Reduce heat to low, cover and cook until meat is tender, about 1-1/2 hours. Skim off extra fat, if necessary. Add carrots and cook until tender, 30 to 40 minutes. (At this point, if stew is too thick or dry, add a little water or broth as needed. If too liquid, cook uncovered until desired consistency.) Serve with rice, noodles or boiled potatoes. (The stew can be prepared 2 to 3 days ahead, refrigerated and gently reheated over low heat.)

Variation: Make it into a one pot meal by adding cubed potatoes, or halved baby potatoes, when you add the carrots. You will need about one and one-half pounds to serve four.

emoticonAmusing irish sayings: emoticon

As you slide down the banister of life, may the splinters never point in the wrong direction.

Why should you never iron a 4-leaf clover? You don't want to press your luck.

May the blessings of each day be the blessings you need most.

Happy St. Patrick's Day!
Lá Fhéile Pádraig Sona Daoibh...
emoticon emoticon emoticon emoticon emoticon
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