last tuesday was one of my most favorite days of the year...st. patrick's day! I am irish and although i married into an english family, thankfully my husband loves and appreciates the green isle as much as me :)
1. this beutiful connemara marble necklace by mythiclassie is one of a kind! made of a marble found only in ireland, i was drawn to it because connemara was a favorite region for ryan and i during our last trip. its peaceful solitude seemed to exemplify the nature of western ireland.
4. when i saw these adorable leggings by animblethimble, i immediately thought of my teddy bear! with all the crawling he does these days, i am constantly looking for better ways to protect his delicate little knees.
5. last, a very favorite of mine, nine birds by kschulz. my irish friend, kelly painted these lovely birds. although chickadees are not native to ireland, the gorgeous green background and tree branch just gives me a lucky kind of feel. i'm positive the leprechauns would approve.
our family too, made its own irish creation in celebration of the season. i had been on the hunt for new ways to cook using cabbage and this recipe turned out to be delicious! special thanks to aimee for sending it my way!
* photo taken once soup was complete!
3 tablespoon(s) extra-virgin olive oil
4 ounce(s) thick-cut bacon, diced
1 large onion, thinly sliced
1 leek, white and tender green parts thinly sliced
1/2 cup(s) dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 pound(s) small red potatoes, thinly sliced
6 cup(s) chicken stock
1 pound(s) (4 cups) green cabbage, finely shredded
Salt and freshly ground pepper
2 tablespoon(s) chives, snipped
3 slice(s) (1/2-inch-thick) country bread, cut into cubes
2 clove(s) garlic, lightly smashed
2 tablespoon(s) minced parsley
1. In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
2. Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock. Bring to a boil, then simmer until the potatoes are tender, 10 minutes. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
3. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown, 6 minutes; discard the garlic. Season with salt and sprinkle with the parsley.
4. Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
"it's easy to halve the potato where there's love. "