Corned beef and codas

Dale Merrill

Staff writer

When it comes to celebrating St. Patrick’s Day right, there are several decisions.

What to serve for food? Corned beef and cabbage, or coddle?

Should the beer be a standard Irish stout like an international standard like Guinness? Or a made in the USA craft brew take on the same style? Or just go cheap and drop a little bit of green food coloring into a pitiable American Lager?
Then, there are the music choices.

Does one go for the standards like “Danny Boy” and “When Irish Eyes Are Smiling,” or go for some of the more contemporary choices such as Irish-English boozy stalwarts the Pogues or Irish-American punksters the Dropkick Murphys?
Well, this writer has decided on his food (The Dublin variation of Coddle), the beer (Beamish) but as I look at my record, tape, CD and Mp3 collection, the music choices are a little more daunting. Like the bathed in brine beef or brown to almost black colored beer it’s hard to limit to just one helping.

The Chieftains, Van Morrison, Thin Lizzy, and The Undertones are all fine musical choices.

It is fair to say that the above are the meat and potatoes (and cabbage); the main part of any good féasta.

If you want to add some other Irish spices-to make it a little familiar, add some U2. Make it a little fuzzier and spiky toss in some My Bloody Valentine. Cook slowly on the stereo all day. Serve with dinner.

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