Póg mo thóin 2: Fiddle-dee-dee potatoes

The caff at work were serving various St Patrick’s Day themed food. This seemed to follow the American style of celebrating St Patrick’s Day by dying everything green. I didn’t mean to but I consumed the following:

– A green lamington (!)
– A spinach salad.
– A ham, cheese and salad in a green tortilla thing.
– A piece of mint-chocolate cake with green icing.

I was feeling kind of bad about celebrating my Irish heritage by eating crap, so I decided to cook some traditional Irish food – the sort of thing my ancestors left Ireland so they could stop eating.

I made champ, a potato dish. It goes like this – get a couple of potatoes, peel them, boil them whole until they’re cooked through. In another pot, biff in a bit of whole milk (not trim or reduced fat – get the stuff with the glob of cream floating on top), chop up some spring onions (or other flavoursome greens) and cook them in the milk. Drain the potatoes, mash ’em, mix in the spring onions, and as much milk as you need to make a nice mixture, add season with salt and pepper. Make a little hole in the top and add a blob of butter and serve with a glass o’ milk.


Then I had a glass of Guinness. I got the last four-pack in the chiller at Foodtang today, narrowly beating two guys who seemed really upset that that they couldn’t find any.

I’m into this ethnic heritage celebration thing. I could celebrate my Scottish heritage in Dunedin on Robbie Burns’ birthday and celebrate my English heritage by having a tikka masala.

Peace for Ireland.

– Roibín Ó Gallchobhair

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