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What Did You Eat And Drink Last?

☘️ (NY/Chicago/Boston) Irish Boiled Supper ☘️

☘️ ☘️ ☘️ Happy St.Patrick’s Day!!! ☘️ ☘️ ☘️

America. Where beef was cheaper than bacon. For a few hundred years. And all of our “traditional” Irish meals? Got a wee bit of a twist to them. Potatoes, Cabbage, Carrots… and beef?!? Yes. Beef. Not bacon. Cured like bacon, though. All bright red & salty. In a slab as thick as your thigh (not the nasty tinned stuff that’s like weird spam).

34.7 million Americans claim Irish ancestry
5 million people left in Ireland

The reason god made Ireland so small, was to give the rest of the world a fighting chance!
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traditional” Irish meals? Got a wee bit of a twist to them. Potatoes, Cabbage, Carrots… and beef?!? Yes. Beef. Not bacon
I never knew that. Happy St Patrick's day ☘️
This post is more what I'm hoping to manage to prepare to eat rather than what did I eat. I'm almost hangry and don't want to.prep food. I could microwave a pouch of veg, but that won't be enough. I could microwave porridge, but that's too carby for breakfast (for my diabetic self). I could do an omelette, that might be doable, and it's quick. Can't have cheese though cause thyroid meds. Mm, maybe some spice to add flavour. Or parsley.. OK. Will go and find something.
@Friday nice mini documentary! 🍀

Pearled barley porridge with thinly sliced not-yet-ripe bananas, halved pecans, splashes o’ cream and maple syrup, and a touch of nutmeg.

I’m trying to eat more whole grain barley and wheat in place of rice sometimes. Pearled barley is all I could find (apparently there is also hulled—and by the way farro costs three times as much as barley!). It turns out that when I cook pearled barley it is quite starchy, gets a kind of glue around it. I made a big batch and froze it on a tray then broke it into little chunks. In the evenings I give the dog a little boiled chicken, gizzards/hearts, canned no-salt green beans and it used to be rice but now the barley. Seems to help with keeping his digestion running smoothly! I read that barley has a good amount of inulin in it which is a prebiotic, or food that gut bacteria love.

Anyway, this morning I cooked up a few frozen chunks of barley in a covered pan with a little water and it made a good creamy porridge because of all the starch.

And that is the story of Rose White’s barley encounter! 😺
Greek yogurt, kefir, blueberries (current fav fruit having never much bothered with the things previously) sunflower seeds n a bit of grain free granola topping