“Savage Beauty” once again


Oh my! I’ve been out straight this week, with work, and life, and all the madness we march to on this crazy planet. But as I sit relaxing for a moment in front of a welcome fire, I realize, suddenly, it’s Thursday and time to post a blog; so, I scroll back through the years to discover an oldie but hopefully goody for you all tonight. Originally titled, “Savage Beauty” and posted in March of 2012, you will find a winning recipe of Irish Soda bread to bake for your St. Patrick’s celebration next week. Enjoy my lovelies. I promise to have some ‘new words’ next time!

Once in a person’s lifetime, they need to visit the Green Isle, no matter their heritage. I was fortunate to spend three weeks in Ireland a few years back. Although based in Dublin, I managed several side trips, one that brought me to the picturesque Clifden in Connemara. Oscar Wilde was known to say, “Connemara is a savage beauty,” and as I hiked on a rare sunny afternoon along the High Road taking in the ruined castles and roaming sheep, I experienced the truth of his words. The presence of St. Patrick also adds to the landscape and in many cases exists right along side the Druid mounds, creating sacred sites for pagans and Christians alike. The charm of Ireland strikes all its visitors tramping across those legendary green hills…

Irish or not, there is an universal excitement in the air on March 17th: young girls pick out shiny green ribbons for their hair, mothers rise early to make Irish oats, many of us brew a Bewley’s cuppa before heading out to work and every Irish pub opens its doors early and closes them late to accommodate the revelers. So, how do you celebrate St. Patrick’s Day? Sharing food and drink with a table of family and friends I hope!

I know there are plenty of reasons not to eat red meat. And there are equal reasons not to indulge in carb-rich meals. But in our kitchen we make a few exceptions throughout the year, and St. Paddy’s is one. Our dinner is comprised of a boiled corned beef brisket, potatoes, cabbage and carrots. There is no recipe needed, just time all together in the pot, simmering into something delicious. Afterwards, carve the meat, place on a large platter, surround with all the veggies, and drench with the “pot liquor.”

My contribution to this holiday celebration is the Irish Soda Bread. I wish I could remember where I first found this recipe, but as I have claimed it for three decades, let’s just call it mine. Many people are surprised to find caraway seeds in this bread, but in my household, this is a welcome taste. I also use currants instead of raisins, but again that is according to my family’s taste.

Irish Soda Bread                                                                                          

2 cups flour

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. sugar

4 Tbsp. butter

1/2 cup currants (or raisins if you prefer)

1Tbsp. caraway seeds (optional)

3/4 cup sour milk ( add 1 Tbsp. vinegar to milk)

Preheat oven to 375. Sift the first five ingredients together. Cut in the softened butter until the batter looks like small peas. Add currants and caraway seeds. Add milk all at once, and stir until mixed well. Knead a bit, and shape into a round loaf. Place on a greased cookie sheet. Cut a cross in the middle of the loaf. Bake for 30 minutes or until cooked through. Recipe makes one loaf.

The one beverage needed at the table, Guinness, dark and hearty, will complete your St. Paddy’s celebration perfectly. Erin Go Bragh!!!

**This post is dedicated to the memory of my maternal grandmother, Marjorie Buckley McAllister, herself a wonderful Irish woman, an inspiration to all who knew her and a St. Paddy’s Day baby!

4 thoughts on ““Savage Beauty” once again

  1. Pingback: Happy St. Paddy’s Day | Spirit Lights The Way

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