Greetings from Carrboro,
It was just too tempting; I had to find out. So, following the instructions exactly, I sent my unadulterated spit off in a little, plastic vial. God knows where it went. Regardless, the results are in. Drumrollllll, please. It seems that I’m 52% Irish, 28% Western European, 15% Scandanavian(!), and 5% other. So that means, despite my father’s decidedly lapsed Catholicism, I can at least lay cultural claim to St. Patrick’s Day. Presciently, my parents had even given me that moniker as a middle name. And, no, my middle name isn’t “Saint.”
Not that lineage matters when it comes to drinking green beer. That’s more a question of, shall we say, prudence. But it does explain a good bit of what my mother always called my “gift of the gab” and my awkward childhood fascination with Irish Spring commercials. OK, I recognize that last piece could be something else entirely. But, faith and geborrah, this is supposed to be an Irish story. Which, thankfully, brings me to Friday night and dinner and delicious.
To make real corned beef takes time. So way back in February we bought some beautiful, local, pasture-raised beef brisket and got to work. And tomorrow you’ll get to taste the fruits of our labor – honest-to-god corned beef and cabbage. Oh my. But we didn’t stop at that. The kitchen is also making bangers from our weekly local whole hog. And St. Patrick’s Day wouldn’t be complete without beef and Guinness pie. Then there’s the Irish fish stew, colcannon, whiskey-cured salmon, our jig-worthy lamb shepherd’s pie, and those all-important festive libations. Let me reiterate that last bit: festive. So, even though I may only be 52% Irish, I can guarantee that dinner tomorrow will assuredly be 100% Acme. Éirinn go Brách!
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme