In Our Kitchen: So Long Saint Patrick

That was before anyone showed up

That was before anyone showed up

So a favorite holiday of ours passed and as you can see it was celebrated in spades. Even after the corned beef was finally finished in a pretty tasty hash a week later there is still leftover beer in the cupboard. I guess I am just not drinking enough.

Oh here is some of the dunking bread.

Oh soda bread how lovely thou art

Oh soda bread how lovely thou art

Anyway we have been gifted with an abundance of pecans and now have to figure out how to use them all. After all one can only eat four to five pounds worth of candied pecans before they have to eat more.

Time to get cracking

Time to get cracking

Oh and here is some pizza just to help with the Irish/Italian relations.

Ready for a slice

Ready for a slice

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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21 Responses to In Our Kitchen: So Long Saint Patrick

  1. A_Boleyn says:

    Magner’s and pizza … good stuff.

  2. What a stunning line up! I need to have a look at making soda bread, though I have two sour dough loaves cooling on racks as we speak!.. c

    On Thu, Apr 2, 2015 at 10:20 PM, Rufus’ Food and Spirits Guide wrote:

    > Rufus’ Food and Spirits Guide posted: ” So a favorite holiday of ours > passed and as you can see it was celebrated in spades. Even after the > corned beef was finally finished in a pretty tasty hash a week later there > is still leftover beer in the cupboard. I guess I am just not drinking > enoug”

  3. lizzygoodthings says:

    Wow, how interesting! In all my 56 years, I have never seen a pecan in the shell. Thanks for sharing that… your candied pecans sound delicious!

  4. Sally says:

    I love that dunking bread. Belated happy St Patrick’s

  5. Ania @ Milk, Toast and Honey says:

    I’m with Lizzy too! Are you able to share the recipe for candied pecans please? Great choice with the Magners 😉

  6. Cecile says:

    Oh…. your Collection of Leftover Beer made me THIRSTY !!! …. gonna go check out the recipe for ‘dunking bread’. Have a great weekend !!

  7. Love your dunking bread and could go for some of your pizza now!
    Thanks for this month’s kitchen views too!

  8. That soda bread art lovely… beers art lovely too.

  9. mscate says:

    You’ve motivated me to give soda bread a try, looks delish!

  10. Wow, so many pecans! My fingers hurt at the thought of shelling them all! Magners was our regular drink for a while, but we’ve moved on to Fentimans ginger beer now! 🙂

  11. Kavey says:

    Oh pecans galore! I know I should probably suggest a pecan recipe but there’s a style of perigourdine walnut cake from France that is heavenly and I bet it would work well with pecans too!

  12. Yeah, I’m with Celia, did you really shell 4lb by hand for the candied pecans? I’ve got a couple of kg in the pantry, but we usually just shell a few at a time for nibbling 🙂 Oh, and corned beef, beer and soda bread, how can you beat it!

  13. Fresh pecans are heavenly, lucky you! What a difference from the ones you buy packaged at the store. I’ll have to try your candied recipe.

  14. Your display of Guinness reminds me that I need to try the recipe I recently picked up at the Guinness factory in Dublin. I just need to figure out the American equivalent for “black treacle.” I have molasses but it may not be quite right. Slainte!

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