Thursday, March 18, 2010

Day After St. Paddy's

It's a lilac bouquet. The ancient bush, planted by the original owners of this home, is a springtime reliable. The daffodils have already faded. The pear tree is enceinte with blooms-to-be.
I love this time of year. We are weeding, getting ready to plant. The rain has ended, and the seven-month-old puppy has free range in the yard. (She eats oranges that fall off the tree!)
I did want to mention yesterday's St. Pat's supper. Too dark to get a photo, and... brown food.
We braised a lamb shank in Harp beer with a jigger of Jameson. Three hours, in a low oven, with carrots and onions. It was outstanding, and there are hella leftovers.
Oh, you think we forgot the traditional Irish potatoes? No, we made colcannon, with savoy cabbage and scallion. We happened upon some new-to-us goat's milk butter, made in Turlock (which is within the 100-mile zone). OMG. That butter is BUCK. It's expensive, but it's the best mouthful you ever had.

14 comments:

the sandwich life said...

good lord but that sounds wonderful....and I'm jealous of your lilac but our time will come as well....

Greg said...

The flower looks like a painting.Does buck=bank? must hella look that one up in Urban Dictionary.You been hanging with Fieri?Love it!

Hungry Dog said...

Sounds awesome. Brown food...I know. I made some beef stew last week that was hella tasty but looked...yuck. Let's talk about colcannon. I'm a little obsessed with that dish, although I've never made it. What's the recipe?

kudzu said...

You have lilacs? That's budylic!

That goat's butter has made my son a very happy man. Glad you're enjoying it. I think when we have to pay $$$ for stuff like that -- or can get it only rarely -- we tend to savor it more intently, and treat it with respect.

cookiecrumb said...

Sandwich: Hang in there. I just heard the pears are already blooming a couple of counties inland of here. It's geographic.

Greg: I know; almost too fake. So, buck?I got that term from one of the judges on So You Think You Can Dance. Pretty sure it means macho, or at least "impressive." :)

Dog: Colcannon = mashed potatoes with too much butter and the addition of (cooked, in my case) chopped scallions and savoy cabbage. There's clearly room to experiment. You can use leeks; skip the cabbage; etc. Aim for enough greens to SEE in the taters.

Kudzu: We were thinking of yanking the lilacs out, but it's just too dear.
AND. Goat butter is much more than a relief from cow. It's really darn tasty. Like cheese, almost. So in that way, it's worth it. As for your son, of course it's worth it, and it's really darn tasty.

El said...

Well, *I* can tell you why goat's butter is so dingdang expensive: the stuff doesn't rise to the top like cow's milk so it's really hard (read: requires expensive cream extracting equipment) to separate! Either that or you need a hella goats, man. But: it's WHITE and it's quite tasty.

we had nearly the same meal here, and, like you (brown food) no pics (why? it looked ick!) and likewise have lots of l.o.'s. Slainte! Happy lilacs to you!

dancingmorganmouse said...

Colcannon - one of the most wonderful things you can put in your mouth and even better with bacon!
Yum, I'm having some and soon!

Chilebrown said...

Are you going to plant a Biggles-Alstroemeria-Grillesanthemum-Deliciouseous? I know a good spot in your yard.

Zoomie said...

I miss the lilacs we used to have in Rochester - May was an amazing month there where the whole air was perfumed. Of course, it wasn't uncommon to have snow in May, too...

EB of SpiceDish said...

I love goats milk butter! Isn't it fabulous?!

cookiecrumb said...

El: Doesn't rise to the top? Stubborn goats. Did you already know that when you got your mama goat?
Happy spring!

Mouse: I was advised by a cyberfriend in Ireland that I ought to use scallions. And recently I saw two separate photos that had cabbage mixed in. Good for you, good for the mouth! (And that butter.) Cranky would love that with bacon

Chilebrown: I will, if the bearded Viking comes with it.

Zoomie: I know you have a soft spot for lilacs; I thought of you when I posted this picture. They smell nice, but not strong.

EB: I know! I'm ruined. Really, how can you go back to dumb cow butter?

dancingmorganmouse said...

We had some in an "Irish pub" the other day, spring onions & cabbage & bacon and BUTTER!

cookiecrumb said...

Mouse: So you're taken care of. Good.
Happy Fall, dear Mouse!

dancingmorganmouse said...

Thank you, it's boiling hot and revolting of course but I'm planning to get me some lilacs for the front "garden" to make things wonderful come spring!