Happy St. Patrick’s Day. Hope you are wearing your green so you won’t get pinched. I remember as a kid people who didn’t wear green would say they were wearing green underwear so you wouldn’t pinch them. Didn’t you hate that?
One of the biggest celebrations in the U. S. of St. Patrick’s Day is held in the beautiful Southern city of Savannah, Georgia, which has been celebrating St. Patrick’s Day since 1813. According to the Chicago Tribune’s March 14th edition,
Savannah, Ga., is well known for its haunted mansions and Southern charm, but every March, the cobblestone streets along the Savannah River become the focal point of the second-largest St. Patrick’s Day celebration in the nation. That’s right—it’s larger than Chicago’s and Boston’s, taking a back seat only to New York City.
Around here at our home, we have are having a quiet celebration. We will wear green and NOT pinch people who are not wearing green (although, we should). We will wish people Happy St. Patrick’s Day and maybe have something Irish (potatoes?) with supper.
I want to link to another blog article from our friend, Rhoda at the Southern Hospitality Blog. She is a stay at home wife who has a small decorating business that she runs from her home. Recently, she posted some great decorating tips that I am happy to link to and pass on to you. Go visit her and read this great article and tell her Christi sent you.
Happy St. Patrick’s Day, Y’all!
Today’s Lagniappe: Potato/Corn Chowder
A little something for St. Patrick’s Day. You could add green food coloring but I wouldn’t 🙂
- 2-3 slices bacon, diced
- 1 med. onion, chopped
- 1/2 c. diced celery
- 2 c. diced raw potatoes
- 3/4 c. water
- 1 1/2 c. milk, warmed
- 1 (16 oz.) can whole kernel corn
- 1/2 tsp. salt
- 1 tbsp. butter
In a large heavy saucepan fry bacon until crisp. Remove bacon and drain on paper towel. Pour off fat except for 1 tablespoon. Add onions to saucepan and saute until transparent, not brown. Add potatoes, celery and water. Bring to the boil, then reduce heat. Cover pan and simmer for 10 minutes or until potatoes are tender. Add remaining ingredients and heat just to boiling.
For a richer chowder replace 1/2 cup regular milk with evaporated milk or light cream. Chowder has more flavor if it is made ahead and allowed to sit for several hours. Reheat before serving.
Makes 6 servings.