An Irish Toast

Always remember to forget
The things that made you sad;
But never forget to remember
The things that made you glad.
Always rememember to forget
The friends who proved untrue;
But never forget to remember
Those who have stuck by you.
Always forget to remember
The troubles that passed away,
But never forget to remember
The Blessings that come each day.
~Author Unknown

Here it is St Patrick's Day. I believe it must be celebrated a lot more in North America than it is over here in the UK. Over in Ireland it would be big, but not here in England. It's not even really mentioned.

As a child, back in Canada, the day would be marked with wearing at least one green article of clothing to school. You just could not show up without something green. We would have spent days colouring shamrock pictures and pictures of leprechauns in the days ahead to help to decorate the classroom walls, and learning about Irish customs and such.



For dinner we would have corned beef and cabbage, a lovely boiled dinner with tasty corned beef and cabbage, potatoes and carrots, all boiled in the same pot. I do love it, I do! In reality Irish people don't eat corned beef and cabbage, but actually boiled collar of bacon with the cabbage and vegetables. I may try to get some today so that Todd and I can enjoy it for our supper tonight.

My parents always went to a St Patrick's Dance at the club on the Armed Forces Base we lived on and would bring us home little souveniers . . . perhaps a green Leprechauns Hat, or noisemaker and these cute little pins that had crossed Irish Pipes (the smoking kind) and shamrocks on them. I remember thinking that they were very cute.



I'm having a difficult time this morning gathering my thoughts actually. My dreams last night were dogged with thoughts of my estranged son, as they are all too often lately. It clearly is really bothering me. Not much I can do about it though. I did write him a message a week or so ago now, asking him if we could not sort the whole business out and put it to rest, but he never acknowledged it in any way. It breaks my heart that he could be so cold, unfeeling and callous. It also makes me more than a little bit angry. There are people out there that have done horrible things to their children, and their children still love them. I cannot think what I have ever done to make these children of mine hate me so very much. As Todd reminds me often . . . I still have my eldest two children that communicate with me, and that is a blessing . . . but as a mum, I still mourn the three that have nothing to do with me. I cannot help it. Hopefully with time this will happen less and less . . .

I am off to get my hair cut this morning. I don't really know what I am going to have done to it, if I will go really short, or leave it somewhat long. I have more than a little grey in it now and I don't really want to colour it. Grey hair coloured always looks like grey hair coloured to me. My hair is quite long, to my waist now . . . much to long for a woman of my age I think. I usually have it pulled back in a pony tail or piled up on my head anyways, so I might as well have it chopped off! Wish me luck!

I don't really have much to show you foodwise today. We went to a local Carvery for dinner last night, where you get a Carver Meal for £3.99, which is a really good deal. That's your choice of 4 roasted meats and all the veg you can eat. You could not do that at home for £3.99! It was pretty good, but that meant I didn't actually cook any supper. I pinched this dessert here today from off the Kraft Foods site. I have made it before though, and can attest to it's scrumminess! I love rhubarb in any way, shape or form! We don't get cake mixes over here, except for maybe Devil's Food and Carrot, so I usually just make an ordinary sponge mixture to pour over top.



*Rhubarb Dump Cake*
Serves 16
Printable Recipe

Quick easy and convenient. If you like rhubarb, you will LOVE this!

1 lb. fresh rhubarb, chopped (about 4 cups)
1/2 cup sugar
1 pkg. (3 oz.) Strawberry Flavor Gelatin
1 pkg. (2-layer size) white cake mix
1 cup water
1/3 cup butter, melted
1 cup of whipping cream, whipped with a pinch of sugar and a dash of vanilla

Preheat the oven to 180*C/350*F/ gas mark 4.

Place the rhubarb in a glass 9 by 13 inch baking dish. Sprinkle the sugar and gelatin evenly over top. Whisk together the cake mix, water and melted butter until well blended. Pour this over the rhubarb mixture to cover.

Bake for 45 minutes, or until golden brown. Serve warm, spooned out into bowls and topped with a dollop of whipped cream.



It's Tea for One over in The English Kitchen today, with a Cupcake Cake!!