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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An Irish Blessing

A Toast from the Brazen Head in Dublin

For a brief time be not of this place,                        but let your spirit take flight across the gray sea and verdant ground.                                               To the land of Carolan and Joyce.                          A domain where words, voice and song become one in celebration of God’s grand design! 

 

 

In Dublin’s fair city

As I mentioned in my article “Valhalla on the Liffey,”  the plan for my first visit to Dublin was to tour as many of the city’s historic pubs as I possibly could.  The idea was to eat some dinner before heading out on our “crawl”.  But as the article says, I never crawled any further than my barstool at the Brazen Head.  However, before dinner I did manage a couple of quick stops at two of Dublin’s most famous watering holes. 

The first boasts perhaps the most beautiful exterior of any pub in Dublin, O’Neill’s on Suffolk Street.  While the license dates back centuries, the present day pub was built in the first half of the 20th Century.  However, you can see the kind of influence this place has had on Irish pubs in the United States.  How many spots in the U.S. have been influenced by this place?

The other pub I managed to get in a quick visit to, and had all intentions of going back later in the evening, was the Stag’s Head on Dame Court.  You will have a hard time finding anything written about Dublin that does not mention this place.  It is a bonafide Dublin institution.

The Stag’s Head sneaks up on you, being tucked away on a street that can easily be mistaken for an alley.  But make no mistake, when it comes to Dublin’s taverns this is the cathedral.  It’s has a majestic interior, but still manages to keep the kind of warm atmosphere one quickly recognizes in all of Dublin’s great pubs.  I didn’t manage to take any photos of the interior of the Stag’s Head, so I guess you will just have to hop over the pond and check it out for yourself.  Believe me, it’s worth the trip.

by Dave McBride

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