Wishing You Health, Happiness and Healing on this St. Patrick’s Day

Bartender at the Brazen Head in Dublin

I was tempted to write another lengthy treatise on the Republican’s rather uninspired approach to healthcare. But in honor of St. Patrick’s Day, I’ve decided to suspend with the usual political pontificating, and instead offer the possibility for some real healing. Because, quite frankly, I’d rather have my health than healthcare. And there are certainly no forces in the universe more healing than good music and good cookies. And for this St. Patrick’s Day celebration we are able to provide you with both by way of the generous nature of the kind souls in the Celtic band Runa.

During a recent visit to the Bleecker Street Cafe, broadcast live every Friday noon to three over the airwaves and internet at WDVR-FM, we were not only treated to some absolutely magnificent Irish music, but Shannon Lambert-Ryan, the band’s lead vocal, also brought along some of her shortbread cookies–baked to her exacting specifications. And for the very first time on this side of the pond, we are pleased to make that recipe available to a hungry public. And while you’re waiting on the shortbread, we suggest a wee dram, a tall pint, and a long listen to the music of Runa!

              Shannon Lambert-RyanCheryl Prashker

Click on the titles listed below to listen:

Shannon’s Shortbread Recipe

Shannon's Shortbread1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/4 tsp. vanilla (optional – but it’s really good!)
1 cup flour (unsifted)

Cream the butter until it’s light. Cream in the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on a flourless board until nice and smooth. For a pan, you can use a clay cookie press or metal cake pan.  Spray the pan very lightly with a non-stick vegetable cooking oil spray. Firmly press dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees Fahrenheit for about 30-35 minutes, or until lightly browned. After you take the pan out of the oven, let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife. Flip the pan over with a wooden board (sometimes it helps to tap the bottom of the pan to help – do not shake the pan or the shortbread will break). Cut the shortbread into serving pieces while it is still warm.

Sláinte from American Public House Review

Posted by: Chris Poh

Chris Poh

 

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