WITH ME SHILLELAGH UNDER ME ARM AND A TWINKLE IN ME EYE...

Molly Malone's Statue

*****   As you can see below, some familiar refrains and song titles have been used in the telling of my tale.

The Wild Rover, Danny Boy and I’ll be off to Tipperary in the morning.  We’ve got a gallon of Whiskey in the Jar to help us on our way. 

We’re going via Ragland Road, The Rocky Road to Dublin, The Town I Loved So Well.  

Following in Finnegan’s Wake ,we’ll stroll through the Foggy Foggy Dew.  By the way, we had a grand time at Finnegan’s Ball.

After we cross The Fields of Athenry Molly Malone, The Star of County Down, will be joining us. 

It’s clear Molly has stolen The Irish Rover Danny’s heart. 

They first met one pleasant evening in the month of May in Oranmore, in the County of Galway.   She wore no jewels, nor costly diamonds; no paint or powder... no, none at all.  But she wore a bonnet with a ribbon on it, and around her shoulder was a Galway Shawl. 

Having The Luck of the Irish, over a bowl of Cockles and Mussels, the pretty colleen caught Danny’s eye.

Danny and Molly planned to meet the following day at a carnival in Galway Bay, but as She Moved Through the Fair he lost sight of her amongst the madding crowd.   

The lyrics of the Bard of Armagh flooded his mind as he searched high and low. He thought he’d never see her again.  At that moment he believed Ireland was simultaneously an Isle of Hope...An Isle of Tears. 

Knowing he had to leave for Dear Old Donegal in the evening, heartbroken, Danny Boy couldn’t linger long.   Aware Molly was headed for Tipperary early the next morning it felt like the Final Curtain was being drawn across his heart. 

As he stood on Fiddler’s Green, the sound of The Galway Piper playing in the background brought tears to his eyes. 

From Donegal It’s a Long Way to Tipperary down Where the River Shannon Flows. 

However, fate, with the help of the Boys from County Armagh, had taken a turn for the better.

The lads had organised a conference to be held in the south. Danny knew Limerick Is Beautiful (But Galway Is Better).  

En route, while standing on the Cliffs of Dooneen, thinking of his sweet Molly, The Rose of Tralee, he heard someone approaching him from behind...

“How Are Things In Glocca Morra?” 

His heart leapt when he recognised the voice of his Brown-Eyed Girl. 

Donegal Danny was overcome with joy.

Taking her in his arms, Danny said, “My Wild Irish Rose!  We’ll be Sweethearts in the Spring – and forever thereafter.”

Magically, a rainbow suddenly appeared in the sky.  A golden glow hovered on the horizon. 

Danny spotted a little bearded man, dressed in green and wearing a top hat mischievously dancing in the field of four-leaf clover. 

“Three wishes!  Three wishes! I’ll grant you three wishes!”  The leprechaun joyously sang.

“Thank you! Thank you very much, but I don’t need them!” Danny replied, his heart brimming with happiness and love.

Too-ra-loo-ra-loo-ral .Too-ra-loo-ra-li, my friends. That’s an Irish Lullaby for St. Patrick’s Day, which is this Saturday.

Hold on there a moment! As promised... I’ll Take You Home Again, Kathleen.

Shamrock Eggs: Slice a large green capsicum into thick slices; remove core. Melt butter/olive oil in pan; add slices; crack an egg into centres; cook approx 1min. Flip; cook to desired consistency. Sprinkle Parmesan on top.

Balsamic Brussels Sprouts: In pan, heat 1tbs bacon fat or butter over med-high heat; add 4 diced, thick-cut bacon strips; cook 5mins. Add 1 diced onion. When bacon starts to get crispy and onion, deep golden, remove to paper towel-lined plate, leaving fat in skillet. Trim and halve 700g Brussels sprouts; lay sprouts cut side down in pan; reduce heat to medium; cover. Cook 5-8mins before stirring. Add bacon-onions to pan; stir; cook until sprouts are fork-tender, but not too soft; season. Drizzle over 2tbs balsamic glaze; serve hot.

Green Meatballs & Pasta: Combine 2c finely chopped basil, 1/2c finely chopped parsley and 1/2c finely chopped chives. Soak 1 bread slice with 1/3-4c milk, 5 mins; remove; lightly squeeze out milk. Break bread up into a bowl; combine with 240g beef, pork or lamb mince, 1 cup of the herbs, and a pinch of salt and pepper. Work mixture with your hands until well-combined; add a little milk, if necessary, to help bind ingredients into a slightly sticky consistency. Shape into 1-inch meatballs. Cook 450g spaghetti (or pasta of choice) until al dente; drain; reserve 1c of pasta cooking water.  Heat 2tbs olive oil in pan over med-heat; cook meatballs until brown on all sides; remove to plate; reserve pan drippings. In small processor, puree the rest of the herbs with 4tbs olive oil, 1 garlic clove and 1/4c water; season.  Put pasta into meatballs’ pan along with a splash of the pasta water; add herb sauce; toss well over low heat; add more pasta water if needed. Divide among bowls; top with meatballs and grated Parmesan.

Nutty Irishman: Pour hot, strong coffee into 2 mugs; add 30ml each Baileys Irish Cream and Frangelico liqueurs to mugs; put dollop of whipped cream on top; sprinkle with nutmeg.