Only my hair dresser knows for sure.....
Just in case you don't believe that my hair turns GREEN right around this time every year
That's Carmen and I starting out our day at the Saloon's Kegs and Eggs......check out my GREEN hair!
Here's Martha and I..... enjoying breakfast.....see....my hair is still GREEN (and there's a BUD LIGHT sign trying to compete with my look)!
That's Kate and I......with Rene in the background trying to get in the pix and Eileen O'Malley looking mighty serious for parade day! Everyone is trying to get close to my GREEN hair!!!
And that's Judy and I......singing along with Michael Gallagher at the River City! See, I even sing in my GREEN hair!
Yep, and there I am with my college buddies--- Katie and Rene---hanging out at the Smithfield Street Cafe! The GREEN hair rages on!
And, that's Vince and I......closing out a wonderful day with my GREEN hair......and looking forward to St. Patrick's Day Parade Day 2010.
And, now St. Patrick's Day Parade Day is here.....
Which means we must start out with a good breakfast.....
The table is set.....
The revelers are on their way......
What's on the menu?
Margaritas (because they are GREEN!)
Dubliner Cheese on wheat crackers with pear and apple preserves
Irish Toast Casserole
- 1 loaf sourdough bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Slice bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Irish Potato Casserole
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1/2 cup melted butter
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/2 cup chopped onions
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups crushed cornflakes cereal
- 1/4 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
- In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
- Bake covered in preheated oven for 40 minutes.