Perhaps it is the red hair, but for as long as I can remember, I’ve been obsessed with all things Irish.
I devour Irish poetry and travel guides, replace my old Ireland wall calendar with a new one every January and swoon over my framed copy of “Hellelil and Hildebrand,” a beautiful Irish painting by Sir Frederick Burton.
So why in the Hellelil has it taken me this long to order a draught Guinness? I don’t know, but my face is blushing to match my hair as I write this.
Before you lob rotten cabbages at me, allow me to redeem myself a bit: In honor of St. Patrick’s Day, I ordered my first Guinness last week, and I think I’m hooked. It was like a sheep in wolf’s clothing — it looked thick, rich and bitter but was crisp, refreshing and smooth going down.
I’m in good company.
According to the folks at Guinness, world consumption of the velvety black beverage jumps from 5.5 million pints per day to 13 million pints on St. Patrick’s Day. That made me wonder how those numbers look in our neck of the woods.
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To see recipes for Guinness Corned Beef (it’s delicious, I made it) and Guinness Stout Gingerbread Cake, click here.
I also came across a very good Web site with lots of Guinness recipes. It’s called Karott.com. A reader called this morning and asked if I’d ever had the Guinness fruit cake, which is on this site. It’s made with real dried fruit, and the reader assures me it is very good, not like the store bought stuff.
Do you have a favorite St. Patrick’s Day recipe? Share it on the blog!