Traditional St. Patrick’s Day Dinner

This week the Irish Times asked readers to tweet their definition of Irishness, #beingirishmeans, the results were, to be fair, hilarious. My personal favourite of the published ones was: #beingirishmeans emigrating and suddenly developing an overblown grá for Guinness, hurling, the Irish language, U2 and Catholicism. While I can most definitely leave the Guinness and Catholicism behind, I do think this is probably true for many emigrates living away from the ‘oul sod.

There’s been a lot of stuff about “Irishness” in the media this week, which isn’t surprising given the week that’s in it. Most of it I find feckin’ hilarious. Like the amount of recipes for “traditional” corned beef and cabbage that have been coming up on my RSS feed.

Seriously folks, corned beef and cabbage?!! Where did people ever get this idea we eat corned beef? First off, it’s bacon and cabbage. Second off, who even has dinner on Paddy’s day?

When you’re a child, Paddy’s day is all about standing in the cold watching tractors drive by in the parade. As you get older, the pubs have more call than the tractors, and as the call of the pubs gets louder, the likelihood of dinner gets smaller. Endless shared packets of Tayto washed down by pints have all the nutrition you need, right? Of course they do.

I’m sure as you get older again you have to bring your own children to watch tractors in the cold, thus completing the circle of life. And I hope once I get to that stage in life, I’ll have sense enough to make a proper sustaining meal. But until then; Tayto it is……..

For me #beingirishmeans having Tayto for dins on Paddy’s Day.

Lá Fhéile Pádraig sona daoibh.