Early Irish

I'm half Irish, although I didn't learn that until I was well into my teens. Because our mother was descended from folks who arrived on the Juneflower (perhaps not quite as early as those on the Mayflower but soon after), growing up we always heard a lot about her family tree. When we'd ask Dad about his ancestors, he'd just grin and say, "After they hung all the horse thieves and murderers, we've been a very pure line since then."

It was only when my Dad's mother, a wonderful little lady who told me stories of riding a camel to the Pyramids and following her husband's fleet clear around the world, came to live with us that I learned that we were Irish.

I was a convert and converts are the fiercest believers. I went through a phase where most of my foods were prepared from Irish cookbooks and I was defiantly proud of the peasant half of my heritage. I've calmed down a bit since then but I still love watching movies about Ireland (or at least Hollywood's vision of Ireland) and I still enjoy the occasional dinner of corned beef, cabbage and potatoes.

Having tried several times to cook the cabbage in the corned beef water and ended up with a soggy mess, I have lately gone to lightly sauteeing the shredded cabbage in bacon fat, then laying it alongside my corned beef. The spuds were simply cut into spears and roasted with olive oil, salt and pepper until tender. It may not be an authentically Irish preparation but it satisfies both the finicky WASP and the earthy peasant in me.