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Wearing Green and Eating Green

Posted: March 16, 2016 | Author: Fr. Leo


While faithful foodies know that St. Patrick's Day is about a convert who became a Saint for noble reasons, the rest of the world sees March 17th as a time to dress obnoxiously in green, enjoy the revelry, and get drunk on green beer.  Sad, but true.

Green beer - St. Patrick's Day classic. (Courtesy of Wikipedia)

I will admit, however, I understand why people wear green. Wearing green in honor of the Irish is not about a localized citizenship but showing how we are all connected, affiliated and familiar with what makes the Irish people so lovable. They have warmth, a mystical storytelling charm, and home-styled foods that make you want to put on comfortable cloths and sip an Irish coffee overlooking the lush green hills!  Go Irish!

The charming and lush landscapes of Ireland. (Courtesy of Wikipedia)


I'm reminded of my travels to Ireland.  The hospitality, the village charm, beautiful landscape, and the freshness in the air creates an atmosphere for good living and true holiness!  That's why the "Emerald Isle" celebrates so many Saints - Celtic and Roman Catholic Saints. Natural green living permeates the soul!

A stained glass of St. Patrick. (Courtesy of http://stpatrickmcewen.org/)

So, celebrate the Irish. Wear your green with pride. Down a pint of Guinness or green beer in honor of St. Patrick!  But, above all, become like him or any Irish Saint for that matter.  But it's not simply by wearing the the color green on the outside, but by digesting the message that made that little green Island so popular because of it's goodness and holiness.

"A St Patrick's Day religious procession in Downpatrick, where Saint Patrick is said to be buried" (Courtesy of Wikipedia)


In honor of the Irish and going "green", I'm offering a recipe for a "green sauce" to help boring "meat and potatoes" burst with flavor.  My inspiration for this came from a recent dinner. I cooked a simple (but delicious) steak and starch dinner for some friends. To accompany the beef, I offered some extra "green sauce," which is simply an herbal vinaigrette.  I was so impressed that they drizzled a little more sauce with each bite.  The burst of tang and herby freshness enhanced the savory char of the steak.  I'm confident, this sauce could easily replace dousing heavy and high caloric steak sauce on your beef!


Click for the recipe for Oregano Vinaigrette (aka "Green Sauce")
 

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