Cipollini onions soaked in balsamic inspire at the top o’ the morning or later in the day,

and go well with marbled Guinness cheddar,

melted on top of bread to hold while dancing a jig around the kitchen.

And this morning, a wee bit of Guinness cheddar was left to melt over local eggs scrambled next to breakfast sausage (next year I’ll source blood sausage), wilted spinach, and roasted “dirty” potatoes tossed with an olive puree (from this Food & Wine recipe, but roast at 450 degrees for 45 minutes, and add some olive oil to the olives for better adherence).

One of my traditions on St. Patrick’s (some of my forebears were Irish) is to read Seamus Heaney to begin the day.

Much like the narrator of Heaney’s famous “Digging,” between my fingers, the squat keyboard rests. I’ll dig with it….

Related posts:

1. grilled cheese appreciation week: cheddar thursday
2. kthread cooks: whatever provençal
3. winter white

1. Lovelyn:
   March 17th, 2010 at 10:27 am

   Solar pumps! What a clever idea. They should have those in every town.

   What a heavenly looking meal. I’m so jealous.

2. Mica:
   March 17th, 2010 at 3:34 pm

   That is some wild cheddar! It almost looks like a stained glass window.

   So classy, your St. Patrick’s Day!

3. Kristen:
   March 17th, 2010 at 9:11 pm

   Thanks, Lovelyn. It’s nice to begin holiday food in the morning.

   Mica, I know, isn’t it marvelous? I prefer my Guinness in my cheddar, I think (I’d rather drink other beers); hope you are having a great one!

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Posted by Kristen Taylor on Wednesday, March 17th, 2010, 9:50 am * Filed in Food, holiday. * Tags: day, kristen, kthread, patrick's, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.