All posts tagged Irish


Published July 29, 2015 by lynn k scott

As I was hugging my precocious nine-year old good-bye this morning, the following conversation occurred:

Lil miss: Mommy, you’re really white.
Me: Yes, dear, I was born this way.
Lil miss: White like a vampire’s butt.
Me: *speechless*

I am Irish descent; I’m white as rice.  My adorable meztisa (half Filipina/half white) child is a beautiful caramel color.  As she puts it, her mom is light, she is medium and her dad is dark.  I love her analogies.  She never ceases to amaze me with her perspectives.


Why We Celebrate St. Patrick’s Day

Published March 17, 2015 by lynn k scott

This was the conversation I had with my daughter, as I was straightening my hair this morning.  Luckily, I didn’t burn myself.

Lil Miss:  Mommy?  Do you know we celebrate St. Patrick’s Day?

Me:  Yes.  Do you?

Lil Miss:  Yup!  We’re leprechauns!!!

Me:  No quite.

Lil MIss:  Well, look how short we are.

Me:  *insert face palm [here]*

Crock Pot Corned Beef

Published March 17, 2015 by lynn k scott

I live paycheck to paycheck.  That being said, I had to wait until payday, add my absent-minded memory in the mix and there I was scrambling yesterday to hunt down some corned beef to prepare this morning.

I went to one store; they only had point cut (blah!).  Then another store was completely out of any cut.  Ok, what’s going on? Is there a corned beef shortage I don’t know about?  Called another store, close to my daughter’s sitter.  They had some.   (YEAH!).  No, not yeah.  I get there and they want $5.99/lb.  Seriously…$30 for one piece of meat.  It’s not prime rib, for goodness sake!

The hunt continues and I managed to get it at Costco.  Now I was going for a flat cut, but I settled for round, because that’s what they had and I had tried five stores by this point, my dogs were waiting for me at home and I still needed to make dinner on top of my normal night routine.  I ended up paying $20.28 for one piece of meat.

I know beef prices are getting out of control.  I have never paid that much for corned beef – EVER!  I mean, don’t they know the history of the Irish? Don’t they realize we’re not generally well off to afford food at those prices?  I mean many of us are trying to catch those blasted leprechauns for their gold ya know.

If it wasn’t one of my favorite meals, I’d have told them what I thought of their outrages price hikes.  Heck, at this rate, I’ll be back to eating potatoes for my main food staple.

Now that I have secured my precious cut of meat, for the holiday that acknowledges the green in all of us, it’s time to get ready to cook that delicious, mouth-watering, can’t get enough of it, corned beef.

You could do the whole boil on the stove method, where you have to be home for hours on end, or you could simply use the crock pot.  I have been using this method for over 5 years and it’s simply the way to go.  I never looked up how to cook corned beef in the crock, but this is how I do it, it works, it’s yummy and I’m only sad I can’t do two at a time.

Crock Pot Corned Beef

  • Open corned beef package and empty into crock pot.
  • Remove the seasoning packet.
  • Fill with water until meat is covered.
  • Add seasoning packet (optional)
  • Add 1/4-1/2 cup white vinegar.  (I eyeball it, so I don’t have an exact measurement)
  • Put lid on
  • Set timer for 6-8 hours

It’s really that simple.  Always turns out perfectly.  If you want actual slices, versus pieces, then I would lean toward the 6-hour cooking time.  By 8-hours, it should pretty much fall apart.  This is where you see what your skill level is when removing it from the crock to platter it.


QOTD: Topic – Irish Blessing

Published March 17, 2015 by lynn k scott

Top o’the mornin’ to ya!  It’s officially St. Patrick’s Day and only fitting to use my favorite Irish blessing for today’s quote.  I know not who the author be.

May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields and,
Until we meet again,
May God hold you in the palm of His hand.

WAIT! What did he just say?!?

Published March 5, 2015 by lynn k scott

This particular post is inspired by Josh Wrenn’s post:

Years ago, when I first came to CA, I worked in a British pub.  It wasn’t the typical America bar, but really had a pub feel to it. It was started by a couple from England.  We would get quite a few visitors from England, Ireland, Scotland, Whales, and even Finland.  Lord…those Scottish and Irish accents had me swooning…oops (that was an inside thought).

The menu was authentic, before the “Americanized” it to attract the locals.  All the beers on tap were imports.   We had a nice patio where patrons could drink and have a smoke.  I remember my first week there.  An English gentleman was getting ready to head out to the patio.  I saw him pick up his pint and then heard him say, “I’m going outside to smoke a fag”.

Being the history buff that I am, I immediately conjured up of a 30s mobster (perhaps one of Capone’s henchmen), dressed in a pinstriped suit, holding a tommy gun and ready to shoot some poor unsuspecting gay guy.  My coworkers had a good laugh at that one.  It took me a few minutes to remember my British lingo and remind myself that he was having a cigarette.

Then we move onto the food.  Bangers and mash.  I’m in California now.  A banger is a “gang-banger”; a thug.  Who named a sausage after a thug?   Really now?  Why not just call it a sausage?  The next food “hurdle” was “mushy peas”.  Pretty self explanatory.  Peas that a mushed up.  I can only imagine that perhaps one of the Royal children made this popular.  They weren’t bad (I love peas), but they didn’t stand up the, “eat with your eyes first” test.

I did have to stop the occasional British parent from letting his child “sip” some beer.  Sorry folks, but you’re not in Kansas (or the UK) anymore and that’s a BIG NO-NO stateside.

My last poignant memory was working my first and only evening, in a British pub on St. Patrick’s Day.  Good grief!  First, luckily we knew what our regulars drank.  Second, it was loud as if the World Cup was being played in the bar.  You really had to lean in close to hear what was being ordered.  Not only what was being ordered, but what accent it was being ordered with!

My point on that was, a very popular drink, which you may have heard of is the Black and Tan.  Now, there is some discrepancy with this particular drink.  It’s made one of two ways, esp. depending on who you’re serving.  Guinness beer, and Irish beer, is the bottom part of this drink.   It’s a stout beer, very thick, and black if you will.  Both versions of the drink utilize Guinness.  The difference takes place with the “tan” colored beer that’s poured on top.

If you’re servin’ an Irishman, then the only option is to make the drink with a Harp lager.  This of course, is another Irish beer. It has the color of Bud Light, if you will.  Now, if you’re serving and Englishman, then the other option is to use Bass ale. Typically, in the U.S., Black and Tans are make with Guinness and Bass.

However, like I said, in a British pub, when you look as Irish as I do (am 50% after all), and you hear an Irish accent, you totally play into the drink can only be made with Guinness and Harp.  Aye, ’tis no other option, now is there?  Take from me, there isn’t.  They will send it back to the bar if it’s made “wrong”.  If you get it right though, they tip you will for knowin’ yer beers!

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