Archives for January 2015

Irish Hot Whiskey

January 31, 2015 by Irish American Mom 45 Comments

Cold and flu season is upon us. But fear not! Ireland boasts a traditional cure for notorious winter viruses. Of course, the Irish answer to chills and fevers is none other than a hot whiskey.

Whiskey’s medicinal properties are probably why it got its name “uisce beatha”, or water of life?

In Scotland the preferred name for this winter drink is a hot toddy, but whether you use Irish whiskey or Scotch whisky, this steaming, lemon and clove infused hot beverage not only warms the cockles of the heart, but helps ward off the sniffles.

Even if you’re not coming down with a dose of the sneezes, this comforting concoction can warm you up nicely on a cold evening.

In years gone by hot whiskey was called whiskey punch. The early temperance movements were none too pleased with this favorite Irish beverage, and the phrase “punch drunk” was born. I had thought this term was a stereotypical reference to drunken, fighting Irish men, not their libation of choice. The use of the term whiskey punch died away long ago, but the drink itself has survived the ages.

But be warned. Not all hot whiskeys are created equal. There are many ways to mix this drink, but if the ingredients are not prepared correctly and in the right proportions this aromatic drink can be far from comforting.

When made correctly a hot whiskey can be a work of delicious art.

Here are my tips and tricks for hot whiskey making success.

1. Choose Your Glass:

I like to use a thick glass with a handle. Irish coffee glasses are just perfect.

Drinking hot whiskey in a glass tumbler is risky business. The steaming beverage scalds the glass in no time at all and the only way to hold it is to wrap it in paper towels or a napkin.

So be safe! Use a glass with a handle. (I’m sounding more like my own mother each and every day.)

2. Stud Your Lemon With Cloves:

I use a nice thick slice of lemon and cut it into two semi-circles. I’ve seen hot whiskeys made with tiny slivers of lemon and all I can do is shake my head. Sorry for sounding bossy, but I fancy myself as a bit of a hot whiskey expert. It’s my God given right – I’m Irish.

Before you slice the lemon, it’s best to wash it well with very hot water to remove any wax covering. Or better again, use an organic lemon that doesn’t have a wax coating.

Cut a slice of the lemon and halve it. Remove any pips from the lemon. I don’t like pips floating in my hot whiskey.

Some people like to squeeze a few drops of lemon juice into their hot whiskey. For me a few drops will pass, but if you over do the lemon juice you’re simply creating an alcoholic lemon Theraflu or Lemsip, which is the Irish or British equivalent.

Stud each piece of lemon with 3 or 4 cloves. Don’t overdo the cloves unless you love the strong flavor of these little spice devils.

3. Pre-heat Your Glass:

This is my granny’s golden rule of hot whiskey making. It’s as important as pre-scalding your teapot when making tea.

I quarter fill the glass with boiling water and swish it around the glass, before tipping it out.

I’ve seen friends heat the glass by holding it over the spout of a steaming kettle, but that’s too risky for me. My fingers can never escape the steam, so I recommend the water swishing method.

4. Place A Metal Spoon In The Glass:

A spoon should be placed in the glass before adding whiskey and boiling water.

I was always told this little trick prevented the glass from cracking when hit by the boiling water. The poor glass could get such a fright when scalded it might split in two. Now this theory has probably been scientifically debunked long ago, but I still don’t wish to work with frightened glasses.

Another rational for this step is that the metal spoon absorbs heat from the boiling liquid, thereby cooling it down a bit, bringing the hot toddy to drinking temperature a little quicker.

5. Measure Your Whiskey:

For an Irish coffee glass you really need to add a good measure of whiskey. So I suppose I am recommending one full measure plus a wee drop.

To tell you the truth I just add a good dollop of liquid gold at the bottom of my glass. Since I’m trying to sound like an official hot whiskey expert I thought I had better check out the exact volume in a measure of whiskey.

Here’s what I discovered.

A single measure in Ireland is 35.5 mls.

A regular American single measure is 44 mls or 1.5 fluid ounces. Everything really is bigger in America.

But a small American measure is 30 mls or 1 fluid ounce.

So here’s my advice …..

In Ireland add a measure and a wee drop of whiskey, and in America add a full regular single measure of 1.5 fluid ounces.

Remember too much boiling water and too little whiskey yields a watery hot whiskey lacking its famous kick. More whiskey equates to more pizazz, or oomph, or whatever you like to call it.

Pour the whiskey into the glass at this stage. It won’t be alone for long.

6. Add Brown Sugar And/Or Honey:

Now I always insist on using brown sugar rather than white sugar. The more intense caramel flavors of brown sugar are prerequisite for my hot whiskeys.

Add two teaspoons of brown sugar to the whiskey in the glass.

A little honey is fine, especially if you are making your hot whiskey for medicinal purposes, but don’t over do it. Honey will mask the subtle flavors brown sugar brings to the drink.

7. Pop-In The Lemons:

Now it’s time to pop those prepared lemons into the glass to await their boiling water bath.

Some hot whiskey preparers hold off on adding the lemons until after the boiling water is poured over the whiskey, but I like how the lemon and clove flavors infuse the hot liquid when they feel the full force of the boiling water.

8. Top Up With Boiling Water:

No tepid, luke warm water allowed for making hot whiskey.

The scalding hot temperature of boiling water is required to ensure the lemon, cloves and brown sugar release their flavors and blend together mellowing the whiskey.

My glass takes an additional 5 fluid ounces of hot water to top it off, but some glasses will take more. The choice is yours. Pour in hot water, but leave some room for extra if needed. Should you find your whiskey too strong for your liking, you can always add a little more hot water after you take the first sip.

9. Stir And Enjoy:

Gentle stirring only is allowed. The only purpose of stirring is to help dissolve the sugar.

Too much stirring knocks tiny segments off the lemon slices which detract from the smooth quality of a good hot whiskey.

This drink is definitely stirred not shaken.

Serve hot whiskey immediately. Sip, don’t gulp. This hot, aromatic drink is designed to be savored slowly, allowing the whiskey time to coat your throat and attack all those sore throat inducing bugs.

10. Some Variations To Consider:

I can’t even believe I typed this heading. My poor granny is turning in her grave at the very thought of destroying a pure hot whiskey with strange and unusual ingredients.

But I just can’t resist mentioning a few additions, just perfect for hot whiskey experimentation:

A sliver of fresh ginger may kick it up a peg or two, adding a medicinal zing.

If you like a sweeter, more mellow drink why not stir it with a cinnamon stick. Whatever you do, don’t add a spoon of dry cinnamon. It won’t blend with the hot whiskey. A cinnamon stick, however, infuses the blend with an extra layer of flavor.

You can also make your hot whiskey with freshly made tea instead of hot boiling water. A lemon infused tea might be delicious. I haven’t personally tried this one, but I like the idea.

And so, there you have it – my Irish hot whiskey making tips and techniques.

Wishing you all sniffle free days over the coming weeks of winter.

But if you can’t escape the winter time chills, a good hot whiskey may be all you need to dampen those flu-like symptoms.

And so I raise my glass and drink to your health.

Sláinte

Here’s the printable recipe:

Irish Hot Whiskey

Print recipe

Serves	1
Prep time	5 minutes
Meal type	Beverage
Misc	Serve Hot
Region	Irish

Hot whiskey or hot toddy is a lemon and clove infused hot beverage that not only warms the cockles of the heart, but helps ward off the sniffles.

Ingredients

1.5fl oz whiskey
2 teaspoons brown sugar
1 wedge lemon
6 to 8 whole cloves
5 to 6fl oz boiling hot water

Directions

Step 1	Take a slice of lemon and cut it in two semi-circles. Stud the lemon pieces with 3 to 4 whole cloves.
Step 2	Pre-heat a glass with a handle by scalding it with boiling water and then throwing the water away.
Step 3	Place a spoon in the glass. Add a measure of whiskey and brown sugar into the glass. Pop in the prepared lemon slices.
Step 4	Top off the glass with boiling hot water. Stir gently to dissolve the sugar.
Step 5	Serve immediately, taking care when holding the hot glass.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Here are some more recipes and Irish cooking you might enjoy.

Irish Coffee

Irish American Mom’s Recipe Index

Farmhouse Beef Stew

Bidding Farewell – A Not-So-Simple Irish Ritual

January 27, 2015 by Irish American Mom 26 Comments

Saying goodbye and departing a friend’s home may be a simple act in America, but in Ireland there is an unwritten code of honor that guides farewell rituals.

There are superstitions that must be adhered to, or God forbid you may draw some form of ill fate upon your unsuspecting self.

I always remember my mother’s superstitions about a first visit to a new friend’s home.

She advised me to always leave by the door through which I first entered.

I have arrived at parties in the U.S. where all the guests are streaming through an open garage door. Try as I might to forget obsolete traditions of my youth, my unwilling feet always lead me to the front door of each and every home I visit.

I find it very difficult to arrive non-chalantly through a back door with an enthusiastic announcement of my arrival. For me, the ding dong of a door bell wards off those bad luck spirits ruling over ancient Irish greeting rituals.

And then of course there is the issue of which door I may leave through without bringing ill luck my way.

My mother’s words return and you know you should never ignore your mother.

Leave by the door through which you entered on your first visit to a home.

If I go in through an open garage when I arrive in daylight, it can be a little awkward to ask to exit through the garage, if it’s all closed up at the end of a night’s festivities.

Oh the dilemmas of carrying old cultural ways all the way to a new land.

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And then there is the whole drama of bidding farewell to guests in my own home.

Unsuspecting American guests might announce they are about to leave, and try to slip out the back door or through the yard unnoticed.

Not in my Irish American home!

Guests must be escorted to the front door for a proper goodbye and thank you. Even my kids know they should join the farewell party as we move out to the porch.

Into the bargain we stand there and wave goodbye as your car departs down the street. Our front door does not close until you have officially departed. I know my neighbors think I’m crazy, but what can I say. I’m Irish.

In Ireland farewells can go on and on. Deep conversations are launched at the door. A quick exit is very difficult, so plan your departure with plenty of time to spare.

Now recently I learned of an American term called ‘an Irish goodbye’. This phenomenon is also called ghosting, and refers to leaving a social gathering without saying your farewells.

I never heard of this expression in Ireland. Perhaps it evolved in the U.S., as those in the know slipped out the back door, to avoid the infamously prolonged real Irish goodbye.

Shakespeare may have summed it all up when he said “parting is such sweet sorrow,” but in Ireland parting is full of superstition, and endless chat.

If you know of any other Irish superstitions regarding the rituals of coming and going, please feel free to tell us in the comment section below.

And so, without any more fuss, I bid you all farewell this cold and wintery January evening.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Drop Scones

January 22, 2015 by Irish American Mom 14 Comments

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan.

I loved drop scones when I was a little girl. Lemon and sugar pancakes, which are more like crêpes, featured on our Pancake Tuesday menu, but on other days we enjoyed these hot delicious treats, spread with golden syrup and melting butter.

Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes. They were the perfect size for popping into a pocket to stave off the nibbles and munchies.

They actually taste great even when eaten cold, but should only be popped in the pocket if they haven’t been drizzled with syrup.

Originally invented in Scotland these little pancakes have been adopted and adapted by cooks throughout the British Isles.

Apparently Queen Elizabeth made drop scones for President Dwight Eisenhower when he visited Balmoral Castle in 1959. Somehow, I don’t think the Queen rustled up the batter herself and personally dropped and flipped the President’s scones. But you never know.

In the United States the term drop scones conjures up visions of drop biscuits. But trust me there’s no dough kneading involved here. Instead dollops of thick pancake batter are dropped onto a pan.

They are very similar to American pancakes, but drop scones are thicker, and a little smaller.

So why don’t we call them pancakes. Scones take their name from the Stone of Destiny, also called Scone, the coronation site for Scottish Kings in days gone by. So if the Scottish people wish to call these little pancakes “scones”, then I say they have every right to do so. Hey, they invented scones in the first place! 🙂

Ingredients for Drop Scones:

2 cups of all-purpose flour
1/2 teaspoon of salt
3 teaspoons of baking powder
2 tablespoons of golden syrup (or 2 tablespoons of white sugar if golden syrup unavailable)
1 and 1/2 cups of whole milk
2 large eggs
2 ounces of butter (for frying pancakes)
golden syrup, honey or jam to serve

Toss the flour, baking powder and salt into a large bowl and whisk them together to eliminate any lumps in the flour.

Next prepare the wet ingredients by whisking the eggs, milk and golden syrup together in a pitcher.

Golden syrup is very thick and will fall to the bottom of the pitcher. It takes quite a bit of whisking to blend it completely through the milk and egg mixture.

If you cannot find golden syrup, fine white sugar will work instead. I prefer the slightly caramel flavor golden syrup adds to these pancakes, so if you can put your hands on a tin, then I highly recommend using it.

In Louisville, I can buy golden syrup at my local Meijers grocery store.

Add the wet ingredients to the dry and whisk everything together.

This is a great recipe for children. My kiddos love whisking the batter, and searching for lumps.

Whisk the batter well until it is smooth and completely blended.

Next let the batter stand for 15 minutes before cooking.

This is an important step. I believe this little bit of standing time allows the gluten in the flour to start breaking down.

Next heat a non-stick or cast iron skillet over medium heat.

I love how drop scones cook evenly in my cast iron pan. It takes quite a while for it to heat up fully, but the final product is worth the wait.

Melt a knob of butter in the pan before adding the first batch of pancakes.

Drop about 2 tablespoons of batter in circles on the pan.

I use my 1/4 cup measuring spoon, and fill it a little over half way.

These pancakes are about 3 inches in diameter.

They are smaller than regular American pancakes and bigger than silver dollar pancakes.

Cook for two to three minutes until the upper surface starts to bubble.

Flip the pancakes over and cook for an additional two minutes on the second side, until golden.

Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.

I made 22 pancakes in total with this volume of batter.

Place the cooked pancakes on a plate and cover them with a clean dish towel to keep them warm and moist while finishing the cooking.

Drop scones are delicious served with golden syrup.

A knob of soft butter melting on a drop scone is equally mouth wateringly delectable.

Honey adds an extra layer of ooy-gooey sweetness.

And a spoonful of jam spread on top is simply scrumptious.

Let’s face it! As for toppings, there’s no limit.

Whatever you think will work to tantalize your taste buds, then drop scones are the perfect base for building a special treat.

Smoked salmon with cream cheese gives them a savory twist, and strawberries and cream are simply perfection.

Wishing you all days of happy scone dropping.

Here’s the printable recipe.

Drop Scones

Print recipe

Serves	6 to 8
Prep time	20 minutes
Cook time	15 minutes
Total time	35 minutes
Meal type	Breakfast
Region	British

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons golden syrup (use white sugar if golden syrup is unavailable)
1 and 1/2 cup whole milk
2 Large eggs
2oz butter (for frying pancakes)
jam or syrup or honey (to serve)

Directions

Step 1	Sift the flour, salt, and baking powder into a bowl.
Step 2	Whisk the eggs, milk and golden syrup together in a pitcher until fully blended.
Step 3	Pour the wet ingredients into the dry and whisk together until smooth.
Step 4	Leave the batter to stand for 15 minutes.
Step 5	Melt a little butter on a frying pan or griddle. Drop two tablespoons of batter in circles on the pan.
Step 6	Cook for 2 to 3 minutes until the upper surface starts to bubble. Flip the pancakes over and cook for 1 to 2 minutes more until golden.
Step 7	Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.
Step 8	Serve hot with melting butter, jam, maple syrup or golden syrup. Drop scones are also delicious when served cold.

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

What Is Irish Turf?

January 19, 2015 by Irish American Mom 63 Comments

When most Americans hear the word “turf” an image of green grass immediately comes to mind, like the lush green turf of a golf course. For Irish people the word conjures up dreams of lapping flames, and the distinctive smells of a turf fire.

And so today I thought I might introduce my American readers to Irish turf.

http://www.geograph.ie/photo/529507 — © Copyright Kenneth Allen and licensed for reuse under this Creative Commons License.

Image Credit

Known as peat in other parts of the world, the Irish prefer the term turf, unless referring to hard, compressed fuel blocks known as peat briquettes.

But whatever you call these brown earthen blocks, I think most Irish people appreciate the warmth and comfort of a turf fire.

Image Credit

Turf is dried peat and was a primary fuel source for Irish people for thousands of years.

http://www.geograph.ie/photo/2301210 — © Copyright Derek Mayes and licensed for reuse under this Creative Commons License

Image Credit

Upon hearing the word ‘turf’ my husband immediately recalls days of back breaking summer toil, cutting, stacking, drying and bagging winter’s fuel supply.

When he reached his teenage years, his poor father had to peel him off the bed to come help him in their Donegal bog. Somehow the lure of an ice cream cone at the end of the day had lost its appeal for a cool teenager.

http://www.geograph.ie/photo/1058904 — © Copyright Kenneth Allen and licensed for reuse under this Creative Commons License

Image Credit

In the past, Irish people used turf to heat their homes and cook their food. Turf was harvested from a bog. Cutting turf by hand is a laborious task.

A two-sided spade called a sleán is used to slice blocks of peat from the bog.

http://www.geograph.ie/photo/1842570 — © Copyright Jeremy Durrance and licensed for reuse under this Creative Commons License

Image Credit

So much work was involved entire families, in years gone by, took part in the summer turf cutting expeditions to the bog. Everyone’s effort was necessary to save enough fuel to sustain the family throughout the cold winter season.

Preparing turf requires drying it out so that it will ignite when lighted.

Sods of newly cut turf are laid out in the sun and turned to allow them to dry.

http://www.geograph.ie/photo/1537321 — © Copyright Pamela Norrington and licensed for reuse under Creative Commons License

Image Credit

The turf blocks or sods are then stacked into small ‘stooks’ as shown in the photo above.

These little towers of peat allow the wind to blow through the sods and help with the drying process.

Standing the sods of turf upright and leaning them against each other is no easy task. This process is called ‘footing’ the turf.

http://www.geograph.ie/photo/487132 — © Copyright Liz McCabe and licensed for reuse under this Creative Commons Licence

Image Credit

Stacking turf is back breaking work.

Very few people cut turf these days, but in some western counties turf stacks can still be seen in the summer months, balancing precariously against each other to dry out in the wind and the sun.

The sods of turf in the picture above are almost ready for the fire. However, they probably wouldn’t see a match until the cold days of winter.

http://www.irishamericanmom.com/2013/01/09/county-galway-home-of-the-tribesmen — Connemara Turf Pile – © Copyright Chris N Illingworth and licensed for reuse under Creative Commons License.

Image Credit

Once the turf is deemed dry enough it is gathered together into a great mound or rick for storing.

In the summer months of 1846, at the time of the Great Irish Famine (1845 – 1850) many Irish people were too hungry and weak to work in the bog.

Cutting turf and saving it was exhausting work. A day at the bog was a daunting prospect on an empty stomach.

As a result the poorest Irish folk had an inadequate fuel supply stored for the winter months of 1846-1847. And to make matters even worse, that winter was cruel, with bitterly cold temperatures.

I have read that people took to drying cow dung to burn in their fires for heating, since they had no turf saved.

Such sad, sad times.

© Copyright Richard Webb and licensed for reuse under this Creative Commons License

Image Credit

Today turf cutting is primarily completed by machinery in the vast bogs of Ireland’s inland counties. But you’ll still see turf stacks in unusual places along the coast.

In the photo above a rick of turf has been gathered on top of the high cliffs overlooking the Atlantic ocean on the Inishowen Peninsula in County Donegal.

Turf cut from peat bogs may be the traditional fuel in the west of Ireland, but unfortunately it is a smoky fuel. It has been banned in smokeless urban zones.

In my granny’s cottage kitchen in rural Ireland turf was the fuel of choice. I still remember the bright, lapping flames of the turf fire, and the sweet aromatic scent that permeated her kitchen.

If you’ve every wondered about how turf is cut, just check out this video from County Antrim. Thanks to the filmmakers for giving me permission to link to it …

In the next video you can take a closer look at the turf …

Turf brings back lovely childhood memories.

Let us know in the comment section below if you have ever had the pleasure of warming your toes in front of a glowing turf fire, or perhaps you endured days on end of back breaking labor to save the precious turf when you were a child. I’m looking forward to reading all your stories.

Many Irish pubs in the west of Ireland still burn turf in open fires, helping tourists and locals experience a little bit of the olden ways of Ireland.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Many readers contact me to learn about where turf can be found in the United States. If you would like to purchase Irish turf in America, it is available for sale through a company called Food Ireland. They ship throughout the United States.

A little legal disclosure: The following links are affiliate links, which means I will earn a small commission should you choose to purchase an item through these links. Thanks for your understanding.

Irish Turf Gift Basket

Four Sods of Irish Turf

Irish Peat Briquettes

Irish Wisdom And Sayings About Horses

January 12, 2015 by Irish American Mom 22 Comments

Horses were highly prized in ancient Irish culture. Deference for our equine companions continues to this very day.

Both Ireland and Kentucky, my two homes on either side of the Atlantic, are renowned for breeding magnificent racehorses. So I thought it was high time I explored the connection between the Irish and horses.

This collection of old Irish words of wisdom, in praise of our equine friends, underlines the importance of these magnificent animals to the Irish throughout the centuries.

“A tattered foal can grow into a splendid horse.”

In passages of the Brehon Laws it is revealed that during the first milennium the Irish often imported horses from Wales and France. No saddle was used when riding.

Horses made an enormous contribution to the Irish economy in the 19th century.

“It is a good horse that draws its own cart.”

They plowed fields, thereby helping feed the population. They pulled carts, transporting people from place to place.

“Ní dhéanfach an saol capall rás d’asal.”

Pronunciation in English phonetics

= Nee yay-nock on sale cop-ull raw-se dah-sal.

“All the world would not make a racehorse from a donkey.”

“A nod is as good as a wink to a blind horse.”

Ancient Irish horsemen rode without stirrups. A horse was mounted by springing from the ground on to the back of the horse. This mounting method was used up until the seventeenth century in Ireland.

“Put a beggar on horseback, and he’ll go at a gallop.”

Every young man of the upper classes in olden days was required to learn horse-riding.

“The raggy colt often made a powerful horse.”

Today we require our children to learn how to read, but in the days of Brehon Law the skill of horse-riding was legally required.

“Mair a chapaill agus gheobhaidh tú féar.”

Pronunciation using English phonetics:

Mar, a cop-ull ah-gus gheow-hig thoo fay-ur

“Live, horse, and you will get grass.”

The meaning of this saying may not be immediately apparent to many readers. Believe it or not, these words are meant to be encouraging.

It tells us that we must first survive and live, and then we will receive our reward.

After 1695 the Penal Laws were enforced against Catholics. The Penal Laws were gradually repealed over the course of the 18th century. Of note is the law regarding horse ownership.

No Catholic was allowed to keep a horse with a value worth more than 5 Pounds. If a Protestant saw a Catholic with a horse of greater value, then he could purchase the horse for 5 Pounds.

This horrendous discrimination resulted in Irish people placing great value upon horse ownership, as is clearly evident in the next old saying.

“Sell the cow, buy the sheep, but never be without the horse.”

“Youth sheds many a skin.

The steed does not retain its speed forever.”

“The best jockeys are in the stands.”

“Everyone lays a burden on the willing horse.”

“Bíonn grásta Dé idir an dialait agus an talamh.”

Pronunciation using English phonetics:

Been graw-sta Day id-ur on Dee-a-lit ah-gus on thal-uv

“The grace of God is found between the saddle and the ground.”

Over the course of my first twenty-two years of life, I heard many of these sayings uttered by my West Cork granny. They were part and parcel of her everyday speech. Whenever I read them now, I smile, remembering how these wonderful words of wisdom just tripped off the tip of her tongue.

I hope you enjoyed this little exploration of the Irish love of horses.

You might also enjoy my lessons in life from wise old Irish hens, and over the coming months I hope to explore more Irish sayings about animals big and small.

Thank you for stopping by and checking out my ramblings.

Archives for January 2015

1. Choose Your Glass:

2. Stud Your Lemon With Cloves:

3. Pre-heat Your Glass:

4. Place A Metal Spoon In The Glass:

5. Measure Your Whiskey:

6. Add Brown Sugar And/Or Honey:

7. Pop-In The Lemons:

8. Top Up With Boiling Water:

9. Stir And Enjoy:

10. Some Variations To Consider:

Sláinte

Irish Hot Whiskey

Ingredients

Directions

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Leave by the door through which you entered on your first visit to a home.

Not in my Irish American home!

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Ingredients for Drop Scones:

Drop Scones

Ingredients

Directions

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

“A tattered foal can grow into a splendid horse.”

“It is a good horse that draws its own cart.”

“Ní dhéanfach an saol capall rás d’asal.”

“All the world would not make a racehorse from a donkey.”

“A nod is as good as a wink to a blind horse.”

“Put a beggar on horseback, and he’ll go at a gallop.”

“The raggy colt often made a powerful horse.”

“Mair a chapaill agus gheobhaidh tú féar.”

“Live, horse, and you will get grass.”

“Sell the cow, buy the sheep, but never be without the horse.”

“Youth sheds many a skin.

The steed does not retain its speed forever.”

“The best jockeys are in the stands.”

“Everyone lays a burden on the willing horse.”

“Bíonn grásta Dé idir an dialait agus an talamh.”

“The grace of God is found between the saddle and the ground.”

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

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