Spring Forward

Top of the mornin’ to you my Susitna Cafe’ friends!  We’re just chatting and enjoying our morning coffee here today.  As usual, I’m a wee bit late getting my first cup.

Seems like our routines in the wee hours of the mornin’ are about the same at our house in Houston, TX.  Here’s an example of our wake-up routine:

1.  Get nudged by cold, wet nose*

2.  Arise out of bed

3.  Take red-head outside

4.  Bring red-head inside

5.  Grind coffee beans

6.  While grinding, note that red-head has very sad Irish-looking eyes…

7.  Stop grinding coffee beans

8.  Feed red-head

9.  Grind coffee beans

10.  While grinding, note red-head looking at me followed by a glance at the front door…

11.  Grind coffee beans

12.  Note red-head pointing at front door with cold, wet nose as if he is pointing to something that I surely must agree is of utmost importance…

*Note:  This is not my red-headed husband’s nose

After the top of the mornin’ routine is done and we have alot of ground coffee beans (but, with no coffee to drink…sigh…), my red-headed Golden Retriever, Gus, takes “R” and me on a morning walk at a nearby park.

As we walk, Gus communicates to me as he usually does in his own very happy canine way.  This morning, however, he stopped during the walk to “speak to me” for a moment.  He not only stopped, but he also flopped onto the grass and pointed his cold, wet snoz downward.

I guess I wasn’t quite “listening”, so he made an effort to do so again.  He stopped, flopped and pointed his snoz downward to be sure that I understood the importance of his communication.

Well, I understood.  Today, he communicated, is a day to celebrate green…spring forward green…Irish clover green…

It was, indeed, a wonderful and inspirational walk this morning.  We saw spring forward green all around us.  We observed it on the park trail…

In the woods…

On the ground…

On the bushes and trees…

Yes, even in the Irish clover…

Sigh…when we were done with our walk, I decided to check and see if spring forward green might be elsewhere in Houston too.

So, I loaded up my Irish-looking dog in our car and drove to Georgia’s Farm to Market.  Upon arrival at Georgia’s, I was surprised to see a couple of leprechaun farmers from Richmond, TX.

They had a pot of gold…

It was all so fresh, colorful and green sort of like a rainbow…

So I got some of the pot o’ gold from the Leprechaun farmers amongst their rainbow, and decided to spring forward green at the Cafe’ today.  Would you like to spring forward green with me, my Susitna Cafe’ friends?

Let’s cook a pot o’ gold to celebrate a wonderful green St. Patrick’s Day!  Well then, away we go lads and lassies to cook some Colcannon, an Irish potato and kale pot o’ gold dish.

Susitna Cafe’ Colcannon


Ingredients

1/4 cup olive oil

2 Tablespoons butter

2 cloves garlic, peeled and chopped

1 large sweet yellow onion, rough chopped

4 medium russet potatoes, boiled and chopped

1 bunch curly kale, washed & chopped with base stems removed

salt and ground black pepper

Heat oil and butter in frying pan over medium heat.  Add the garlic and onion.

Saute’ until the onions are transparent.  Next, add the boiled chopped potatoes (with peel) and mix with the garlic and onion mixture.

Saute’ while mashing the potatoes with the back of a fork.  Potato consistency should appear somewhat chunky.  Slowly add chopped kale, a small bunch at a time, incorporating into the potato and onion mixture.  Saute’ and allow the potatoes to brown on the bottom of the pan.

The brown bits have alot of flavor, so continue to turn the potato and kale mixture over to brown some more.  Continue to do so until the kale is wilted and the brown bits are evenly distributed throughout mixture.  Add salt and pepper to taste.

“R”, who has some Boston Irish heritage in his family, enjoys Colcannon with eggs cooked over easy for breakfast.  You may wish to serve Colcannon as a side dish to corned beef or as a main vegetarian meal.

Enjoy your pot o’ gold on this wonderful green St. Patrick’s Day!

Cook’s Note:  Try substituting chopped cabbage for the kale.  You won’t be disappointed!

Traveler’s Notes: Georgia’s Farm to Market is located at 12171 Katy Freeway, Houston, TX.  Don’t miss the farmer’s market on Wednesday and Thursday from 10 am to 2 pm.

I haven’t been to Ireland yet.  However, “R” has been there.  He tells me that the land is the greenist green you ever will see.  Someday, we are going to visit Quigley’s Point in Northern Ireland where his mother’s family originates.  We’re looking forward to this trip together in the near future…

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2 Comments

Filed under March 2010

2 responses to “Spring Forward

  1. grace

    i made this – delicious! i may not have cooked the Kale long enough though. Next time i will let it wilt longer (as the directions stated). Also, i needed a little extra – so i ate mine with some good old Texas hot sauce. And i loved it! (Do they have hot sauce in Ireland?)

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