Love the #Irish and Fenian Warriors
The Tavern is all green today! We’re serving all things Irish to celebrate St. Patrick’s Day! Grab a pint and sing along with the tunes of Ireland.
Yet, before I share what’s on the menu, I’m going to announce the winner from the blog post, “How Well Do You Know the Fenian Warriors?” I had some interesting answers and applaud all those that entered and gave it a chance.
Here are the questions and answers ~
1. Give me the surnames of Conn, Rory, and Liam. Conn MacRoich, Rory and Liam MacGregor
2. What’s the name of the horse that Rory brings for Aileen when she travels back in time (second time) to find Stephen? Pegasus
3. What is the full name of the fourth Fenian Warrior in Dragon Knight’s Ring? Ronan MacGuinness
4. What is the full name of Aileen’s father who is also a Fenian Warrior? Aidan Kerrigan
5. What was Rory’s (human) job position in Dragon Knight’s Axe? Professor at Trinity College
6. Name the pub where Liam takes Aileen to grab something to eat and where she meets Rory. The Red Branch
7. What Fenian Warrior found the journal of Stephen MacKay? (Hint: Aidan referred to him as a colleague) Liam MacGregor
8. Who was the Fenian Warrior that met Brigid O’Neill at the airport in Scotland? Conn MacRoich
9. What Fenian Warrior does Angus summon when he’s standing within the ring of fire in the woods? Conn MacRoich
10. What Fenian Warrior did Duncan ask to return through the Veil of Ages and undo their father’s death? Conn MacRoich
Congratulations to ~ Sharon Frizell! You've won a $25 Amazon gift card and the goodies below! Please send me an email to email@example.com with your mailing address.
The Tavern is severing Corned Beef, Irish Soda Bread, Colcannon, and plenty of cider and Guinness! I'm sharing one of the recipes. Slainte!
1 lb cabbage, stalk removed and shredded
1 lb potatoes, peeled and chopped
6 green onions, chopped
¼ cup heavy cream or whole milk
1 (4oz) stick butter, softened (I use Irish Kerrygold butter for this dish)
Salt and pepper
Heat two pans of salted water and boil the cabbage in one and the potatoes in another until they are both tender. Place green onions and cream (or milk) in a pan and simmer on low for approximately 5 minutes.
Drain and mash cabbage and potatoes separately. Add the hot milk mixture to the potatoes and half the butter, beating well. Beat in the cabbage and season with salt and pepper. (I’ve been known to heat a little more cream or milk, too. It’s your choice on texture for your dish) Heat thoroughly again in a pan or oven dish and top with slices of the remaining butter.