The St. Patrick’s Day celebration continues.
Today is the 39th annual St. Patrick’s Road Race in nearby Holyoke – a race that CPT America ran twice, shortly after we moved here. It’s a 10K and the first race he’d ever run where volunteers handed out beer alongside water at the various check points.
Tomorrow, in the same town, the 60th annual St. Patrick’s Day parade kicks off. This is the one Grand Colleen will be appearing in – and she’ll need every stitch of that gorgeous Aran sweater with the chilly temperatures they’re forecasting. The weatherman suggested hats and gloves for everyone. Meanwhile, city workers are busy painting large green shamrocks on the pavement so parade participants can easily follow the route.
Here at home, I have plans to whip up some Irish Soda Bread to go with some not-very-Irish chili we’re having tonight. I found the recipe in the local paper. “Some suggest that the real Irish soda bread had neither sugar nor dried fruit or caraway seeds,” the author claims in the article that accompanied the recipe. Which is good, because the currants – or raisins – are what my children object to. Now, I can leave them out in good conscience.
On the same page, below the Irish Soda Bread recipe, was a recipe for Guinness Porter Cake – a concoction filled with raisins, dried cherries, prunes, and (of course) Guinness. I’d love to try this recipe, but am certain I’d be the only one eating it, so, I’ll probably pass. But I will clip the recipe and keep it on hand, just in case. It’s too unusual and intriguing not to.
From the dining room table, with a little grey cat next to me for company,