So, I was hungry for corned beef & cabbage, …and I was hungry for haluski. That’s cabbage n’ noodles for the non-Yinzers or those with no Eastern European heritage. I am not Polish by descent or any of the ethnicities that gave us wonderful gifts like pierogies, halupki or the one where cottage cheese is in with the cabbage & noodles. (What is that called again?) In the immortal words of the young lady from the taco shell commercial, “Why not both?”
I am a bit Irish according to my DNA analysis & my surname. If I understand it right… corned beef & cabbage is an Irish-American invention, as back in Ireland it would most certainly be bacon… and the corned beef may have been adopted from the Jewish community. Sometimes you have a hankering for the canned stuff, not a “real” corned brisket.
Typically, I’d probably make this all in the skillet… and these store-bought noodles are nowhere as good as the ladies cooking at a church carnival, but I can make due with what I could get from Aldi. I saw some stuff online suggesting to finish up haluski in the oven. So, why not?
Canned meat, Cabbage, Carbs. I present to you the hottest new trend in Irish-American/Polish Fusion cuisine; O’Luski.
I had ChatGPT help me put together a recipe after I described my method, I still had to tweak it thoiugh. It filled 2 glass 9″x13″ baking dishes. I only put the corned beef on top of one.
Salt, black pepper, paprika, onion powder, & garlic powder to taste.
1 tsp. ham soup base
1 cube chicken bouillon
Instructions:
Preheat oven to 300°F.
Cook the egg noodles until tender in water with the ham soup base & chicken bouillon, drain, and toss with a couple tablespoons of butter. Set aside.
While the noodles are cooking… Slice the canned corned beef, fry in a skillet on medium-high heat to crisp up the patties. Take them out & set aside. (I did crumble up a bit of the corned beef & leave it in the pan.
Melt 1 stick butter in the same skillet over medium-low to medium heat. Add the onions and cook until starting to turn translucent to brown.
Add the cabbage to the skillet with the other stick of butter, season with salt and pepper, and cook until tender and lightly caramelized.
Combine the cooked noodles with the cabbage and onions, mixing well. Transfer the mixture to two buttered 9×13″ baking dishes.
Scatter the crisped corned beef over the top. Bake uncovered at 300°F for 25–30 minutes. I put corned beef on top of one dish, and left the other just mostly cabbage & noodles.
Let rest a few minutes before serving. Optionally, top with a final pat of butter for extra richness.
Notes:
I season with everything just about every step of the way… light on salt because of the corned beef & the bouillon. I probably used Mrs. Dash Table Blend too.
AI kept suggesting acid like vinegar or lemon juice. This is not the dish for that. 🤣 No caraway seeds either. This is comfort food.
I was in a cooking mood last weekend, and I tried out some hot German style potato salad. As usual, I googled recipes, solicited advice on Threads, and even bounced stuff off of LLM’s. I came up with the recipe below, and it paired nice with some Reubens. The bread on the Reubens was less than stellar. I need to get some better rye, & make sure it’s still seedless. (Thanks, diverticulitis!) Maybe marbled or Pumpernickel is the way to go? I’m not much of a baker, unless it’s as easy as the Cheesy Beer Bread.
OK. So here’s what I did:
Ingredients
2 lbs. red potatoes
10 strips thick-cut bacon, chopped
1/2 of a Spanish onion, finely diced
1/2 cup chicken broth
1/4 cup white vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 teaspoon ground mustard
Salt, Pepper, Onion Powder, & Garlic Powder to taste
Dried parsley to taste
Fresh chopped parsley
Instructions
Put the whole potatoes in a large pot and cover with about 1 to 2 inches of cold, salted water (or chicken broth for extra flavor). Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well and set them aside. (Next time I will add the other half of the onion here. I did add a bit of ham bullion to the water.)
While the potatoes are cooking, place the chopped bacon in a large skillet or pan over medium-low heat. Cook until the bacon is crispy, stirring occasionally to ensure even cooking. Using a slotted spoon, remove the bacon pieces and place them on a paper towel-lined plate to drain, but leave the rendered bacon grease in the skillet. (I may have snuck in a tiny bit of butter here.) This seemingly takes forever but is worth it. I seasoned the bacon with onion powder, garlic powder, & black pepper.
Add the diced onion to the skillet with the bacon grease. Cook over medium heat, stirring often, until the onion is soft & translucent.
To the skillet with the onions and bacon grease, add the chicken broth, white vinegar, sugar, Dijon mustard, and ground mustard. Whisk the mixture to combine. Bring the dressing to a simmer and let it cook for about 2 minutes to allow the flavors to meld. Season with salt and pepper to your liking. I put the dried parsley in here, too.
Dice, the still-warm potatoes into large 1-inch-ish chunks, then place in a large bowl. Pour the hot dressing over the potatoes and gently toss to coat. Stir in about half of the cooked bacon pieces.
Let the salad sit for at least 15 minutes to allow the potatoes to fully absorb the flavors. Just before serving, sprinkle the remaining crispy bacon and fresh chopped parsley or chives over the top.
I wondered if honey mustard would be good? Obviously brown mustard or German mustard or even yellow mustard should be fine. I wonder what Herlocher’s would be like? Apple cider vinegar or brown sugar should be fine too. I see proponents for and against just about every variation online.
I say use what you have on hand or what you know you like. I bet I used Mrs. Dash’s table blend at some point, too. Some recipes recommended wine instead of broth. I may try it with beer?
Is this one you make often? Have you ever tried it? What are your tips & tricks? Luckily both kids liked it, so I’m sure I’ll be making it again. Also… I really didn’t measure much…. I just go.
Hit me up with your take on the Reuben, too! I have made them a few different ways, but always with the same basic ingredients.
Also, this is a hilariously appropriate song to rock to while you’re cooking:
Ever have an idea that you can’t shake? I had all the ingredients. I wanted to make them into a sandwich. I didn’t want to fry the components in separate pans & use the oven… so I did it all on a big baking sheet.
It worked. Mostly.
The hashbrown patties came in the shape that I wanted to mimic, so I wasn’t interested in a muffin tin for the eggs or the corned beef hash. I may just used canned corned beef next time & not the hash… and I may end up cooking the eggs separately. Maybe.
This is how I did it this time. I made 4 of them.
Ingredients:
8 frozen hash brown patties
1 can of corned beef hash
4 eggs
Milk (optional)
Salt, Pepper, Onion Powder to taste
4 slices of American cheese singles
Spray oil
Heavy duty aluminum foil.
How I did it…
Preheat the oven to 425° on the air fryer setting.
Make 4 foil rings the size of your hash brown patties and set them aside.
Sprayed the (large) backing sheet with the cooking oil.
Pop those hash brown patties on like a checkerboard.
Put it in the oven for 5 minutes.
Take it out, flip the patties, and spoon the corned beef hash into some of the empty spots. (Think if each row or column like 1 sandwich.)
Pop it back in & crank it down to 400° on air fry for another 10 minutes.
While that is going mix your egg, milk. & spices.
Pull the chaos triple checkerboard out and flip the corned beef.
Put the foil rings in place in the empty spots, pour the eggs in there, and put it back in the oven for 5 minutes.
Pull it out, remove the foil rings that barely worked, toss on the cheese slices, and pop it in for 2 minutes.
Take it out, let it cool for 3½, and stack it on a plate! (I added ketchup here too – should have also used some Red Hot or something similar.)
That’s…
-Hashbrown Patty-
—— Cheese —–
——– Egg ——-
Corned Beef Hash
-Hashbrown Patty-
Eat it!
It’s a work in progress, but it was delicious. What do you think? How would you do it? Our oven has a convection setting and an air fry setting. I could see this working with either, or just by baking it… adjusting the time & temp. I didn’t want to stack it like a casserole, but I certainly could have… and frozen hash browns or tater tots may have worked…. The egg would probably have to be used as a binder for that and/or the corned beef… but then were in casserole land again, not a stacked sandwich.
I know dried chip beef is the norm, but it’s so damn salty. If I use that I rinse it off. The jarred stuff is wildly expensive & the lil’ Buddig packs have like 2 slices of meat. (This “½ lb.” was only 7 oz., thanks Hillshire Farms & shrinkflation!)
I added black pepper, onion powder, Mrs. Dash table blend, paprika, & ground mustard. Of course. You do you & add what you like.
Melt your butter on high in a pan on the stove top.
Chop & add the beef as it’s melting.
Crank it down to medium-high.
Toss in the flour, brown it in the butter to cook off the flour taste.
Add a cup of milk, stir until thick.
Add the 2 leftover cups of milk, cook until it thickens… it will thicken more upon standing.
I put the recipe before the story for all you “I DoN’T WaNt tO ReAd yOuR LiFe sToRy, JuSt gIvE Me tHe rEcIpE!” people. Fancy people call this Chipped Beef on Toast and polite people call it S.O.S., I call it “Shit on a Shingle.”
I think traditionally, shit on a shingle is served with dried chipped beef. I have used the jarred Armor or Hormel and the packet of Buddig stuff in the past. I like the pastrami, but corned beef, roast beef, or whatever you want would work. Go crazy with ham, turkey, chicken, venison, bison, elk, rabbit, squirrel, or whatever tickles your tastebuds.
I use the term traditionally loosely, as I have heard others claim it should be made with ground beef. It seems to be a military thing. It may change depending on your branch of service, the time when you served, and the region?
Some unhinged people may even add cheese… and someone on threads said they add peas. I like creamed peas, so why not? We used to have creamed canned asparagus over toast. Sometimes the asparagus was fresh and we used cream-of asparagus condensed soup to make the sauce.
This really isn’t much different from sausage and gravy over biscuits. I prefer bacon to sausage… so I have made bacon in the oven, collected the drippings, & used that instead of butter or sausage drippings to make the gravy for serving over some biscuits.
Perhaps the term shit on a shingle may be like “pigs in a blanket” and mean vastly different things to different people.
I would guess you could make the sauce from corn starch instead of flour if you wanted to have a gluten-free or wheat-free option or alternative? This seems easily adaptable to vegetarian or vegan needs subbing in peas or asparagus.
Bag of shredded cheese – we got Swiss & Gruyere. Havarti, Swiss, Mozzarella, or Provolone would be fine.
Mayonnaise and/or Miracle Whip.
Lemon Pepper
Thousand Island dressing
Sauerkraut
Corned Beef lunch meat
Do it:
To start both, we mix 2 cups of shredded Swiss & Gruyere cheese with a few Tablespoons of mayo. I’ll use Miracle Whip too.
I put the cheese mixture right on the rye, & sprinkled on some lemon pepper.
I put some corned beef lunch meat on the Pumpernickel.
I put both on to a baking sheet that has a baking rack, and put it into a pre-heated oven at 375° on the air fryer setting for 5 minutes.
Took ’em out and the lemon-pepper rye ones were done.
I added Thousand Island dressing, sauerkraut, & the cheese mixture to the Reuben ones and put ’em back in for 3 minutes at the same temp & on the same setting.
They’re always crowd-pleasers, and you really can top them any way you like. You can just bake ’em too, or use a counter-top air fryer. My wife brought them to me as a tradition from her family, I made Reuben ones, because… Reubens, am I right?
And remember, I’m always right.
Pumpernickel is cool because it essentially is named for the devil’s farts… and if that’s not cool, I don’t know what is. This is also code in my household for “I am always right.” I told my wife the name origin behind it, she said there was no way, Googled it… and, like I said… I am always right.
I’ve never made potato soup before. I read a few recipes, and decided to make my own style. It wasn’t bad for the first time! I wanted to save it for later for myself, so I thought I’d share while I was at it.
I wanted something that would pair well with Reubens, and I think this hit the spot. I have been on a corned beef kick lately.
Ingredients:
2 sticks butter
½ sweet onion
4 cloves garlic
Handful of shredded carrots
lil’ bag of “bacon pieces.”
Cup of flour
½ of a 5 lb. bag of gold potatoes
Box chicken broth
Box vegetable broth
2 cups milk
½-ish cup heavy cream
Dollop sour cream
Shredded Cheese: sharp cheddar, Gouda, extra sharp white cheddar – maybe a cup combined.
Pepper, salt, white pepper, paprika, season-all, garlic powder, onion powder, dried parsley. Use your own best judgement.
Method:
I sort-of peeled about half a bag of gold potatoes, & diced them up… cubes smaller than an inch, maybe ½” to ¾”.
Chopped up half of a sweet onion, and a hanful of shredded carrots. Maybe 2 handsful. Hadfuls?
Minced 4 cloves of garlic. Probably could have used more.
Put the soup pot on the stove… melted butter over medium, sautéed the onions & carrots for a bit, before adding the garlic… then the bacon pieces and the 2nd chopped up stick o’ butter. I hit it with some spices.
Mixed some spices in the flour, and whisked that into the overly buttered sautéed bits, then let it brown a lil’ bit.
Added the boxes of stock, milk, cream, & sour cream.
Plopped in the potatoes.
Brought it to a boil, still over medium. Stirred it a lot. A lot.
Let it boil for like 15 minutes… then added the shredded cheese. I eyeballed it so my “measurement” could be way off.
Stirred it again. A lot.
Used an immersion blender to blend about half the potatoes to thicken the soup.
Let it sit while I made Reubens.
Served with a smaller dollop of sour cream, bacon bits, & mix of shredded cheese on top.
Notes:
I bought a pack of instant mashed potatoes in case I needed to cheat and thicken up the soup. I didn’t need to, but I bet that would wok if I wanted more potato chunks & to skip the blending?
Ham or pork bullion/broth would probably reinforce the bacon flavor?
I wonder if roasting the potoates before adding to the soup would add some more flavor?
Parmesan cheese may have been good too?
Could have upped the spice with some cayenne or more white pepper, or maybe put tobaso/red hot in the serving bowl?
Could have used real bacon, fried it in the bottom 1st & used that grease to mix with the flour… but I didn’t feel like opening a pack of back only to use 4 or so strips.
Chives would be good if that’s your thing.
Any suggestions? Like I said, I wanted to pair it with Reubens. I have been on a corned beef kick. You don’t need a recipe for that, do you? Let me know if you do.
Like I said, I have been on a corned beef kick lately…
So, right before new years, I went on adventure looking for mini cocktail rye breads from Pepperidge Farm. They used to make one called Jewish Rye, and Pumpernickel.
The Jewish Rye was cool because it contained ground caraway seeds instead of the standard whole caraway seeds. I have had bouts with Diverticulitis, so I try to stay hydrated & avoid tiny sharp seeds. Caraway absolutely ruins sauerkraut, but it is good in rye bread.
Pumpernickel is cool because it essentially is named for the devil’s farts… and if that’s not cool, I don’t know what is. This is also code in my household for “I am always right.” I told my wife the name origin behind it, she said there was no way, Googled it… and, like I said… I am always right.
Did they just stop making those little mini seedless cocktail rye bread things? They are increasingly hard to find every new year. Struck out at Kuhn's & Shop 'n Save, @GiantEagle has been a miss the last few years. Maybe @FreshThymeFM?
I know that the other manufacturer, S. Rosen, make cocktail-sized rye and pumpernickel bread… but the rye is not seedless. Apparently Hanky Panky means something entirely different in some parts of Ohio.
My wife likes to make this stuff for New Year’s that’s like swiss cheese, lemon-pepper, and mayo on the cocktail-sized Jewish Rye then toasted in the oven. It’s delicious. I like to make little mini open faced Reubens. The pumpernickel would be an acceptable alternative if I absolutely can’t find the seedless rye.
Because I’m weird and can’t leave anything alone, we have this…
Hey there, Eric. We're sorry to hear you're having trouble finding our Party Rye and Pumpernickel Bread. Unfortunately, we have discontinued it. We will be sure to let the team know you were looking for it. https://t.co/7lhEBw42Iu
I, of course, posted it on Twitter, Instagram, & Facebook. I tagged Pepperidge Farm & Pepperidge Farm Cares. To their credit, they did reply:
Hi there, we're sorry to hear this! Unfortunately, this variety is no longer available. We will pass along to our team that you want to see them return.
I did tag all the stores that I could in the photo on Instagram and Facebook, but none of them have taken the bait.
I had to turn it up a notch, to which they did not reply:
All of that just says:
Hello,
I was wondering if anyone had time to try and complete my maze while considering bringing back cocktail-sized Jewish Rye.
The ground caraway was awesome, because it isn’t a potential diverticulitis disaster like whole seeds are.
My wife wpuld [sic] use it to make this delicious lemon pepper cheese appetizer, and I like to make tiny Reuben sandwiches and pretend I am a reformed King King that no longer has to eat people sacrificed to me on Skull Island.
The mini pumpernickel is cool just because of the etymology. I mean? It has to be the most metal bread out there. 🤘
How can you discontinue such wonderful things?
Also, AI generated art seems to be the cool thing these days, so I tried to make this on a few different ones to go along with the blog post:
I may have to buy a gorilla suit and make some tiny Reubens with the S. Rosen bread… and convince the wife or kids to take my photo.
Or, I may have to make a maze for S. Rosen, featuring a caraway seed that must make the journey through my guys without getting stuck, causing inflammation & a possible infection. Or maybe it has to make its way through a grinder before beign added to the dough & baked?
@SRosens1909 So, do you guys make a seedless cocktail rye bread, or just the Pumpernickel (the most metal of all breads! 🤘💨)?
I know the big PF dropped the ball and you picked up the slack. Bravo!
I doubt than anyone at Pepperidge Farm or Pepperidge Farm Cares is going to complete my maze. But, if they do, you can thank me later.
As far as discussion here, which I always ask for yet rarely get in the comments, let me know what you do with mini cocktail rye or pumpernickel bread.
Also… Ler’s discuss Reubens. Russian or Thousand Island? Regular rye or marbled? Do you add anything like bacon or swap out corned beef for Pastrami? Do you ever use Havarti instead of Swiss? Grilled in a pan, or on a panini press? I should blog about Reubens. Mmm. I’m hungry.
Also, please, please, complete the maze! Send me the results, post & tag me!
The most important takeaway is that if I tell you something, I am always right. Pumpernickel.
I’m told that means “Happy St. Patrick’s Day” or more accurately “Blessings of St. Patrick’s Day upon ye!”. I hope that’s right. Today, we celebrate Irish heritage. How the holiday’s become that, I have no idea. I’d like to share with you some Irish toasts, blessing, song, & food. If you’re not of Irish descent, well… we’ll forgive for just one day. As long as you forgive me for skipping the Guinness and sticking to the Smithwick’s.
Irish toasts & blessings…
A family of Irish birth will argue and fight,
But let a shout come from without and see them all unite.
Always remember to forget
The troubles that passed away.
But never forget to remember
The blessings that come each day.
An Irishman is never drunk
as long as he can hold on to
one blade of grass and not
fall off the face of the earth.
As you slide down the banister of life, may the splinters never point in the wrong direction!
Bless your little Irish heart — and every other Irish part.
From the great Gales of Ireland
Are the men that God made mad,
For all their wars are merry
And all their songs are sad.
Grant me a sense of humor, Lord,
the saving grace to see a joke,
To win some happiness from life,
And pass it on to other folks.
Here’s a toasting to his health.
But not too many toastings
Lest you lose yourself and then
Forget the good Saint Patrick
And see all those snakes again.
Here’s to a sweetheart, a bottle, and a friend.
The first beautiful, the second full, the last ever faithful.
Here’s to you and yours,
And to mine and ours,
And if mine and ours ever come
Across you and yours,
I hope you and yours will do
As much for mine and ours,
As mine and ours have done
For you and yours!
Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint– and another one!
Here’s to the land of the shamrock so green,
Here’s to each lad and his darlin colleen,
Here’s to the ones we love dearest and most.
May God bless old Ireland, that’s this Irishman’s toast!
Here’s to women’s kisses,
and to whiskey, amber clear;
Not as sweet as a woman’s kiss,
but a darn sight more sincere!
Here’s to women’s kisses,
and to whiskey, amber clear;
Not as sweet as a woman’s kiss,
but a darn sight more sincere!
I drink to your health when I’m with you,
I drink to your health when I’m alone,
I drink to your health so often,
I’m starting to worry about my own!
I have known many,
and liked not a few,
but loved only one
and this toast is to you.
May God grant you always…
A sunbeam to warm you,
A moonbeam to charm you,
A sheltering angel, so nothing can harm you.
May good luck be your friend
In whatever you do
And may trouble be always
A stranger to you.
May joy and peace surround you,
Contentment latch your door,
And happiness be with you now
And bless you evermore.
May misfortune follow you the rest of your life, and never catch up.
May neighbours respect you,
Trouble neglect you,
The angels protect you,
And heaven accept you.
May the face of every good news and the back of every bad news be towards us.
May the good saints protect you
And bless you today
And may troubles ignore you
Each step of the way
May the grass grow long on the road to hell for want of use.
May the hinges of our friendship never grow rusty.
May the leprechauns be near you,
To spread luck along your way.
And may all the Irish angels,
Smile upon you on St. Patrick’s Day.
May the lilt of Irish laughter Lighten every load,
May the mist of Irish magic Shorten every road,
May you taste the sweetest pleasures That fortune ere bestowed,
And may all your friends remember all the favors you are owed.
May the luck of the Irish
Lead to happiest heights
And the highway you travel
Be lined with green lights.
May the lilt of Irish laughter lighten every load.
May the mist of Irish magic Shorten every road…
And may all your friends remember
All the favours you are owed!
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
May the rocks in your field turn to gold.
May the roof above you never fall in,
And those gathered beneath it never fall out.
May the saddest day of your future be no worse than the happiest day of your past.
May the winds of fortune sail you,
May you sail a gentle sea.
May it always be the other guy
who says, “this drink’s on me.”
May you be in heaven a full half hour before the devil knows your dead.
May you be poor in misfortune, rich in blessings,
slow to make enemies and quick to make friends.
And may you know nothing but happiness from this day forward.
May you get all your wishes but one, so that you will always have something to strive for!
May you have food and raiment,
a soft pillow for your head.
May you be forty years in heaven
before the devil knows you’re dead.
May you have the hindsight to know where you’ve been,
The foresight to know where you are going,
And the insight to know when you have gone too far.
May you have the hindsight to know where you’ve been,
the foresight to know where you’re going,
and the insight to know when you’ve gone too far.
May you have warm words on a cold evening, a full moon on a dark night, and a smooth road all the way to your door.
May you live as long as you want and never want as long as you live.
May you live to be 100 years, with one extra year to repent.
May you never find trouble
All crowdin’ and shovin’
But always good fortune
All smilin’ and lovin’
May you taste the sweetest pleasures that fortune ere bestowed,
And may all your friends remember all the favors you are owed.
May your heart be light and happy,
May your smile be big and wide,
And may your pockets always have
a coin or two inside!
May your home always be too small to hold all your friends.
May your home be filled with laughter
May your pockets be filled with gold
And may you have all the happiness
Your Irish heart can hold.
May your mornings bring joy
and your evenings bring peace…
May your troubles grow less
as your blessings increase!
May your pockets be heavy—
Your heart be light,
And may good luck pursue you
Each morning and night.
May your pockets be heavy—
Your heart be light,
And may good luck pursue you
Each morning and night.
May your right hand always be stretched out in friendship and never in want.
May your troubles be less
And your blessing be more
And nothing but happiness
Come through your door
My friends are the best friends
Loyal, willing and able.
Now let’s get to drinking!
All glasses off the table!
Saint Patrick was a gentleman,
Who through strategy and stealth,
Drove all the snakes from Ireland,
That the tap may be open when it rusts!
There are good ships,
and there are wood ships,
The ships that sail the sea.
But the best ships, are friendships,
And may they always be.
We drink to your coffin. May it be built from the wood of a hundred year old oak tree that I shall plant tomorrow.
When we drink, we get drunk.
When we get drunk, we fall asleep.
When we fall asleep, we commit no sin.
When we commit no sin, we go to heaven.
So, let’s all get drunk, and go to heaven!
Wherever you go and whatever you do, May the luck of the Irish be there with you.
Here’s to cheating, stealing, fighting, and drinking!
If you cheat, may you cheat death.
If you steal, may you steal a woman’s heart.
If you fight, may you fight for a brother.
And if you drink, may you drink with me. … Slainte!
May you be poor in misfortune, rich in blessings, slow to make enemies, quick to make friends. But rich or poor, quick or slow, may you know nothing but happiness from this day forward.
May you live as long as you want, and never want as long as you live.
May the strength of three be in your journey.
May the sound of happy music, And the lilt of Irish laughter, fill your heart with gladness, that stays forever after.
Here’s to me, and here’s to you,
And here’s to love and laughter-
I’ll be true as long as you,
And not one moment after.
There are many good reasons for drinking,
One has just entered my head-
If a man doesn’t drink when he’s living,
How the hell can he drink when he’s dead?
May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.
May you have love that never ends,
lots of money, and lots of friends.
Health be yours, whatever you do,
and may God send many blessings to you!
May the sun shine, all day long,
everything go right, and nothing wrong.
May those you love bring love back to you,
and may all the wishes you wish come true!
May you have:
A world of wishes at your command.
God and his angels close to hand.
Friends and family their love impart,
and Irish blessings in your heart!
May you have warm words on a cold evening,
a full moon on a dark night,
and the road downhill all the way to your door.
For each petal on the shamrock.
This brings a wish your way
Good health, good luck, and happiness
For today and every day.
May the embers from the open hearth warm your hands,
May the sun’s rays from the Irish sky warm your face,
May the children’s bright smiles warm your heart,
May the everlasting love I give you warm your soul.
May you always have work for your hands to do.
May your pockets hold always a coin or two.
May the sun shine bright on your windowpane.
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you.
And may God fill your heart with gladness to cheer you.
May your thoughts be as glad as the shamrocks,
May your heart be as light as a song,
May each day bring you bright, happy hours,
That stay with you all the year long.
May joy and peace surround you,
Contentment latch your door,
And happiness be with you now,
And bless you evermore.
May the saint protect ye-
An’ sorrow neglect ye,
An’ bad luck to the one
That doesn’t respect ye
t’ all that belong to ye,
An long life t’ yer honor-
That’s the end of my song t’ ye!
May good luck be your friend
In whatever you do.
And may trouble be always
A stranger to you.
May your blessings outnumber
The Shamrocks that grow.
And may trouble avoid you
Wherever you go.
May your troubles be less,
And your blessing be more.
And nothing but happiness,
Come through your door.
And some Irish song…
This one’s from Seamus Kennedy, you need to check him out if he’s ever on tour in a pub or a festival near you!
Saint Patrick was a gentleman,
Who through strategy and stealth,
Drove all the snakes from Ireland,
Here’s a toasting to his health.
But not too many toastings
Lest you lose yourself and then
Forget the good Saint Patrick
And see all those snakes again.
![Hello,
I was wondering if anyone had time to try and complete my maze while considering bringing back cocktail-sized Jewish Rye.
The ground caraway was awesome, because it isn't a potential diverticulitis disaster like whole seeds are.
My wife wpuld [sic] use it to make this delicious lemon pepper cheese appetizer, and I like to make tiny Reuben sandwiches and pretend I am a reformed King King that no longer has to eat people sacrificed to me on Skull Island.
The mini pumpernickel is cool just because of the etymology. I mean? It has to be the most metal bread out there.
How can you discontinue such wonderful things?](https://aixelsyd13.com/wp-content/uploads/2023/01/wp-1674692091553.jpg?w=220)
World (and Lunar) Domination 