Whether Irish or not, millions of people around the world celebrate St. Patrick's Day with parades, toasts, and "the wearing of the green." Interestingly enough, though, the most common "facts" about St. Patrick, who was born nearly 1600 years ago (approximately 415 A.D.), are inaccurate! For example:

• His name was not originally Patrick. He was born to a Roman family in Britain, and his original name was Maewyn Succat. When he became a priest, he took the name Patricius (or Patrick).
• He did not drive the snakes from Ireland, as there weren't any on the island. The "snakes" referred to pagan traditions that St. Patrick challenged as he taught about Christianity.
• March 17 probably is not his birthday and day of death; the exact dates are lost in time.
• The first St. Patrick's Day parade did not originate in Ireland. Some historians believe the first parade was organized in Boston, Massachusetts in 1737.
• St. Patrick probably did not use the shamrock to teach about the Christian trinity, but many Christians did use it to symbolize the cross. The shamrock has been a proud symbol of Ireland for centuries, and the number 3 is sacred to Irish culture with many meanings.

Blarney and toasts

The legends surrounding St. Patrick reinforce how influential and beloved he is in his adopted country. If you celebrate St. Patrick's Day on March 17, you may want to lift your glass with a classic Irish toast, or use your gift of blarney, and make up a toast yourself!

May you be poor in misfortune, rich in blessings,
Slow to make enemies, quick to make friends.
But rich or poor, quick or slow,
May you know nothing but happiness
From this day forward.

The word blarney has come to mean skillful flattery, blandishments, or harmless nonsense. The idea comes from Blarney Castle in County Cork, where legend claims that the gift of eloquence will be bestowed upon anyone who can kiss a particular stone set in the castle wall. Here are some more bits of blarney about Irish foods.

Potatoes

Many people associate potatoes with Irish meals, because potatoes were the main source of food during the famine that began in the 1840s. However, oats originally were the most common part of the Irish diet. Potatoes were not introduced until the 1500s.

Corned beef and cabbage

Corned beef and cabbage often are considered a traditional Easter dinner in Ireland. But long ago, beef was probably too expensive for most people. Historians believe that bacon or salted pork would more likely be served with cabbage.

Also, corned beef has nothing to do with corn; it's a method to preserve and cure meat with "kernels" of salt. Today, herbs and salt water (rather than dry salt) typically are used to make savory corned beef.

Salmon

Ireland abounds with fresh fish of all kinds, as the green island is surrounded by the sea and rich with rivers and lakes. The salmon in particular is part of the legend of Finn mac Cumhail, a boy who apprenticed as a poet and later became a great leader of hunters and warriors. When his poet/druid teacher caught the "Salmon of Knowledge," the boy was asked to cook the salmon. But when he accidentally burned his thumb and quickly put it in his mouth, the boy (not the teacher) became the first to taste the salmon. So Finn mac Cumhail was bestowed with the powers of magic, wisdom, and words (far beyond blarney!).

The health of the salmon to you!
A long life, a full heart and a wet mouth.

Recipes

Spring Lamb Stew

Some people say that traditional Irish stew used meat from a young goat (kid), not lamb or mutton, because sheep were too valuable to slaughter young.

2 lb. boneless lamb, cut into 1-inch pieces
1/4 cup flour
1 tsp. rosemary
1 tsp. thyme
salt and pepper to taste
1/4 cup (1/2 stick) butter
2 cans (14 oz. each) chicken or beef broth
1/2 of a 5 oz. bag (about 12) pearl onions, ends and outer skin removed
10 small potatoes, cut into chunks
1 rutabaga or turnip, peeled and cut into chunks
2 celery stalks, cut into 1-inch chunks

Put the flour, rosemary, thyme, salt, and pepper into a large (food-safe) plastic bag. Add the lamb, close the bag tightly, and shake to lightly coat the lamb with the flour mixture. In a large pot over medium-high heat, melt the butter, then add the lamb, stirring constantly to brown.

Add the broth and bring to a boil. Reduce heat, cover, and cook until the meat is tender, approximately 1-1/2 hours. Adjust herb flavors as needed. Add the remaining vegetables and cook until tender, approximately 1/2 hour more.

Brown Soda Bread with Oats

Classic Irish soda bread gets updated with healthier whole wheat flour and oats. If you don't have authentic, steel-cut Irish oats, you can use old-fashioned rolled oats. (Steel-cut Irish oats have a distinct, nutty flavor.)

1/2 cup Irish oats or rolled (not instant) oats
1 cup buttermilk or 1 cup (8 oz. container) plain yogurt
2 Tbs. molasses
1 cup all-purpose flour, plus 1/4 cup reserved for kneading
1 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
extra Irish oats or rolled oats for topping

In a small bowl, mix together oats, buttermilk or yogurt, and molasses. In a large bowl, sift together the flours, baking soda, baking powder, and salt. Stir the wet ingredients into the dry ingredients to form a soft dough. Turn onto a lightly floured surface (using reserved 1/4 cup) and knead lightly into a ball. (Dough will be somewhat sticky.)

Place the dough on a greased baking sheet, and flatten into a circle about 1-1/2 inches thick. Use a sharp knife dipped in flour to score the dough into wedges, but do not cut all the way through. Sprinkle oats on top. Bake at 350F for approximately 35 minutes. (Use a toothpick to check that the dough is not sticky inside.) Remove from oven to cool. Place in a clean, slightly damp tea towel or kitchen towel to keep bread soft until serving.

Colcannon (Potatoes and Cabbage)

Colcannon (or cal ceann fhionn) is the name for white-headed cabbage. Originally this was an autumn dish to celebrate the Celtic New Year (Sawhain) or Halloween, but the green ingredients complement St. Patrick's Day meals. A clean gold ring (signifying marriage within the year), a coin (wealth), and a thimble or button (remaining single another year) would be wrapped individually in waxed paper and hidden inside this lumpy dish for the lucky finders.

6 to 8 potatoes, scrubbed and unpeeled
1 small head of cabbage or kale
1/4 cup hot milk
6 scallions, chopped
salt and pepper to taste
butter and fresh parsley sprigs for garnish

Cook the whole potatoes in boiling, salted water until fork-tender. Meanwhile, core the cabbage (or strip the kale from the stalk) and chop finely.

Use tongs to remove the potatoes from the boiling water, and set them aside to cool slightly. Place cabbage or kale in the boiling water and cook until tender, then drain thoroughly.

Preheat oven to 350F. Cut the potatoes into chunks and place in a buttered casserole dish. Mash the potatoes with hot milk, chopped scallions, and salt and pepper. (Mixture will be lumpy.) Stir in the cabbage or kale for a green "marbled" effect. Dot with butter. Bake in oven for 15 minutes to heat through. Just before serving, garnish with fresh parsley sprigs.

May your pockets be heavy and your heart be light,
May good luck pursue you each morning and night.