Erin Go Bragh!!

Gather 'round, all you wee dear hearts, whilst I share with you an Irish Tale involving good little leprechauns that enjoy the cooking O'The Corned Beef!
Say you not be belonging to the Green Isle? Tsk, tsk on your wee noggin!
Everyone's Irish on St. Paddy's Day!

(I promise I'll stop my pitiful attempt at the Celticese)
Atmosphere is everything.
Get out the crystal, the shamrocks, the Irish Lace tablecloth and find a good Pandora station playing Irish Tunes..
(This lass used Celtic Women as a main tune...)
This grand recipe has served me well nigh onto thirty year now.
Never fails.
Scrumptious. The aroma wafts all over the neighborhood. Seriously.
(If you really can't read it, email mamascollection127@gmail.com for a clearer version)
You MUST make the Irish Mustard Sauce as well.
Family 'disagreements' have erupted over a hoggish attitude with the mustard.
NOTE: This once a year extravaganza does take over 5 hours from start to finish. Be patient; I have shortcut it and regretted it. Forewarned)
Not enough time for the Corned Beef?
Then you must at least make:

Irish Soda Bread (from Dublin)
4 cups flour
1 tsp salt
3 tsps baking powder
1 tsp soda
1/4 cup sugar
1/8 tsp cardamom or coriander(optional)
1/4 cup butter
1 egg
1 3/4 cups buttermilk
Combine in a large bowl the flour, salt, baking powder, soda, sugar and spice, if used. Add butter and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk: add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2-3 minutes (add more flour if sticky)
Divide dough in half and shape each into a round loaf; place each loaf in an 8 inch cake or pie pan. Press down until dough fills pans. With a sharp knife, cut crosses on tops of loaves, about 1/2 deep in the middle. Bake in a moderately hot oven (375 degrees) for 35-40 minutes. Makes two yummy loaves, hot or cold.

This year, I made four with help with Wee Baby Girl.

This recipe could have a direct link to the Potato Famine.
Quite a few potatoes, turnips, parsnips, carrots, onions are involved in this 'rooted' recipe. Love em.

By the time this well cooked dish gets to this point, you pretty much have an audience chomping at the bit, eagerly waiting, forks poised, slightly drooling while the candles are lit, the hot spot of tea is poured and the music is turned to low....
A tradition to adopt this year....