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Thursday, 15 March 2018

A Sunday in DUBLIN, 2017 . . . and Collards Colcannon

The shuttle from our cruise ship took us to Merrion Square.  
A very helpful Irish girl told us the fastest way for us to get to St. Mary's Pro Cathedral in time for the 11:00 Mass was to walk.  

I had put St. Mary's on my MUST SEE list when I found it in an old list titled “The Best of Ireland”.   There are only 18 Irish churches on the list.   The clincher was when I read that the best time to go is at 11:00 on a Sunday because you get to hear 
the Palestrina Choir.

                                              Here's the General Post Office.

Go past the James Joyce Statue.

                              St. Mary's is the main Catholic cathedral in Dublin. 

                        The mass at 11:00 was in Latin.  What a beautiful experience!

We marveled at the beautifully illuminated and decorated books in
the Chester Beatty Library.

What’s this now?

Irish snack?  Pizza!

No one's complainin' . . . 

                                          It's all for me grog me jolly jolly grog!

We'll just make our own Irish food at home.


COLLARDS COLCANNON  (Okay, I made this up, but it's good!)

1 pound collards
2 tbsp butter
1/3 cup water

1 ½ pounds potatoes
¼ cup milk
¼ tsp pepper
Salt to taste

*Cut out the stems from collards.  Cut collards into short ½ inch wide strips. 
*Heat 2 tbsp butter in Dutch oven.  Cook collards over medium heat for 5 minutes. 
*Add 1/3 cup water.  Reduce heat to low.  Cook 30 minutes covered.
*Boil potatoes in salted water.  Peel and mash (or put through ricer).
*Add potatoes to collards.  Stir with milk, pepper, and salt. 
*Turn into buttered casserole.

*To reheat for supper, cover casserole and put in 350 degree oven for 30 minutes.