Happy St. Patrick's Day

I really am half Irish, and on this day, when all the world lays claim to Irish blood, we can all celebrate some part of Ireland's gifts to world.

I celebrate the mysticism, the incredible, lush land, the words, the songs, and the food.

I know that Irish cooking is usually considered up there with British cooking, when it comes to bland and boring. But even at their worst, both cultures have given us something we can feel good about, whether it's Yorkshire pudding from Britain, or Lamb Stew from Ireland.

And if you're really in doubt, go buy "Celtic Folklore Cooking" by Joanne Asala. Those people knew their land and the rivers and their ocean, and they used them all in delicious and inventive cooking.

Modern Ireland has been neck-and-neck with the rest of the world in embracing "Real Food." Some of the best chefs in the world live there and they've returned to the roots of Celtic food: Ireland's rivers and the ocean provide a diverse array of fish and seaweed, her green hills provide the best beef and lamb, the creamiest butter and yogurt, and even in that rocky soil, the Irish farmer has coaxed many vegetables besides potatoes.

So quaff a beer, find a unique Irish dish to have for dinner, put on some Irish music (no, not the unicorn song - find some real stuff), and wear green.

Here's to Ireland: blessings be!