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Welcome to

Mary's Tavern

Learn about me, my books, enjoy photo galleries from my travels, view the blog, and stay up to date regarding news and events. I migrated many posts to this blog, and you can still access my long-time blog at

Friday Feast | Celebrating the San Francisco GIANTS

I'm sharing another passion of mine with everyone. Aye, I love my Guinness, but I also love baseball. Specifically, the San Francisco Giants! My t-shirt reflects the year the team moved from New York to San Francisco and the year of my birth. Verra awesome! From the age of ten, I've been a fan of the Giants. There was only a brief time they slipped into second place in my world when I bumped them in favor of the Cincinnati Reds. During the 1970's (in my young teens), I covered my wall with pictures of their catcher, Johnny Bench. He became my teen crush. Trust me, I was able to quote every stat from his games.

For my 15th birthday, my parents gave me tickets to see a double-header game between the Giants and Reds at Candlestick Park. It remains one of my fondest memories with my dad. The Reds won both games, and I still have the Red's baseball hat my dad bought for me.

Let's time-travel beyond those years. Teen crushes fade (but never forgotten), and my loyalty shifted back to the Giants. Through good times and bad, I have remained a fan. I even have the MLB (Major League Baseball) app on my cell phone and enjoy listening to the games on a break from writing.

It's been a phenomenal year for the team and winning the National League West a few days was spectacular to watch.



Irish Dip


1-8oz. package of cream cheese, softened

8 oz. (1 cup) of Guinness Draught Beer**

¼ teaspoon Worcestershire Sauce

¼ teaspoon Hot Sauce (optional)

1 garlic clove, minced

8-10 oz. of Irish cheddar cheese (I use Kerrygold)


Put cream cheese in a food processor and pulse a few times.

Slowly add the Guinness, Worcestershire, and hot sauce.

Add the garlic and cheese

Process until smooth.

Put dip into a bowl, cover, and place in refrigerator overnight for flavors to blend.

**I’ve been known to use Irish ale or another stout beer. It’s entirely up to you.

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