Many years ago this Irish blessing was sent to me, and I tucked it away to use on St. Patrick’s Day. I share it here with you.

Barbie Butz e1682710966792
Barbie Butz is an independent columnist for The Atascadero News and Paso Robles Press; you can email her at

An Irish Blessing for Friends and Family

May love and friendship warm your home.


May luck move in to stay.

May every morning be the start of another happy day.

May you have health, faith, and strength to give life all your best. 

May St. Patrick’s Day and all your days be richly blessed.

St. Patrick’s Day is celebrated each year on March 17 by the Irish and other people in many parts of the world. In fact, on St. Patrick’s Day, everyone can be a “wee bit Irish.”

We honor St. Patrick on March 17 because he died on that date in the year 461. Later, the Catholic Church made him a saint in recognition of the work he had done as a Bishop, caring for the Irish people. He built churches and schools all over the country and taught the people about God.

It’s always fun to invite friends and family for an Irish feast of corned beef and cabbage. To put a twist on the menu, I found the following recipes for side dishes to serve with the corned beef.

Creamed Cabbage With Dill


1 head green cabbage, about 2 1/2 pounds


Freshly ground black pepper

1 cup light cream

2 tablespoons minced fresh dill, or 1 tablespoon dill seeds


Core cabbage and chop leaves into squares about an inch or so across. Bring a large pot of water to a boil and add salt to taste and cabbage. Boil, uncovered, for 3 minutes. Drain and rinse with cool water. Press out as much water as you can from leaves. About 30 minutes before serving, put cabbage in a wide skillet with salt and pepper to taste, cream, and dill or dill seeds. Bring to a boil, then reduce heat to low, cover, and stew gently until the cabbage is tender, about 20 minutes. The cream won’t be cloying because of the water in the cabbage, but will end up as a thin, flavorful sauce. Serve hot.

Note: Serve cabbage and its sauce as a side dish or over toasted Rye Bread or egg noodles, with your favorite link of grilled sausage.

Irish Potatoes


1 1/2 pounds white or red boiling potatoes

2 tablespoons butter 

2 tablespoons safflower oil 

Salt and freshly ground black pepper

1 large white or yellow onion, cut into 1-inch squares

1 green bell pepper, seeded and finely diced

chopped parsley


Put potatoes in a saucepan with water to cover and bring to a boil. Cook until tender when pierced with a knife but not falling apart, 15 to 20 minutes. Drain and let cool, then peel and slice thinly. Heat 4 teaspoons each of the butter and oil in a very wide skillet over medium-high heat. Add potatoes and fry, stirring occasionally, until nicely browned on both sides, about 25 minutes. The browning is important to their success. Season potatoes well with salt and pepper while they cook. Meanwhile, in a second, smaller pan, heat remaining butter and oil over high heat. Add onion and sauté until golden and crisp around the edges, about 10 minutes. Season with salt. Add bell pepper to onion, sauté for 1 or 2 minutes, and then add whole mixture to potatoes. Gently combine the with a soft rubber spatula so that they don’t mush up. Pile potatoes onto a warm platter, add parsley, and serve.

Carrots with Shallots and Parsley


1 pound carrots

1/4 cup finely diced shallots

1/4 cup chopped parsley

1 or 2 tablespoons butter

Salt and freshly ground pepper

Directions: Peel carrots and cut them into bite-size pieces. Steam them over boiling water until tender, but not mushy, 5 to 8 minutes. Set a sauté pan over high heat with shallots, parsley, and butter. Add steamed carrots and sauté, shaking pan back and forth, until carrots are coated and shallots have just begun to gain a little color, after 4 or 5 minutes. Season to taste with salt and pepper.

May your troubles be less. 

May your blessings be more.

May nothing but happiness come through your door.  



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