The Holiday that Wasn't

We sorta missed St. Patrick's Day today.  After all of our celebrations yesterday, I failed to realize that NYC's parade was not on Sunday but on Saturday--the God thing, I guess.  I was so disappointed when I realized it last night trying to set the DVR (add to that my loss in the soda bread contest, I guess--no call either way--and I thought I was one of the only competitors--and it was rather a bummer weekend.)  My first parade knowing we were a bit Irish (probably between 1/16th and 1/64th, since I don't know the heritage of some of those ancestors.)  I have such fond memories of that parade from living in NYC--bagpipes playing early in the morning as parade participants warmed up along the side streets of 5th Avenue, be-wigged stepdancers in their embroidered finery, hundreds of firefighters and police officers in their dress uniforms, and all the drum corps rat-a-tat-tatting.  Of course, neither the politics nor religion of Ireland or the parade officials (the anti-England, pro-Catholic, anti-LGBT) appealed much, but I loved the pomp.

So, the only celebration we had today was eating delicious leftovers, including a new hash Mama adapted from various Bubble and Squeak and Colcannon recipes.  And it was so good.  Though, I think, as a whole, we've had too much cabbage these last few days!

But we'll enjoy it again next year, along with soda bread and the parade.

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Bubble and Squeak cum Colcannon

leftover boiled potatoes, cabbage, and carrots from boiled dinner, cubed and lightly smashed
1 green leek, sliced
1 bunch curly kale, torn into pieces
1 scallion, sliced
some broth from boiled dinner
approximately 1-2 tablespoons butter (Kerrygold of course!)

Saute leeks in a small amount of olive oil until tender and remove from skillet; saute kale in small amount of broth until tender.  Return leeks to skillet, add potatoes, cabbage, and carrots to the skillet.  Add sliced scallion and top with a butter.  Heat through, stirring occasionally.  At the end, do not stir but allow to brown and crisp on one side.  Season to taste.

Serve with small slices of corned beef, if desired, and mustard.

Mama Hungry