Stew is a fine way to bring out the Irish in a cook.
Stew is a fine way to bring out the Irish in a cook. (Submitted photo)

Kiss me, I'm Irish! St. Patrick's Day is around the corner, and everyone turns Irish for one day of fun and GREEN. I relate to my Pennsylvania Dutch ancestors, and it's the German part of me that shaped my early years. So I saw a deal for genotyping and my curiosity got the better of me. I did the DNA swab and thought that it would genotype me to be mostly German. I didn't really consider my paternal side of things since I knew there was a mixture of English, Irish, Swede and probably a dozen other nations.

I knew there was some Irish on my maternal side, too, hence, a sea of red hair at family reunions that celebrate our German side for the most part. After a month of waiting, guess what genotype I am most closely related to? Yup, Irish.That convinced me I can now celebrate being Irish every day of the year, not just on St. Patrick's. May the luck of the Irish be with you!

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Combine king cake, monkey bread -- and Eureka!

Special to the Community Times

A friend of mine posted a picture of a king cake decorated with the traditional purple, green and gold sugars. She lives

Lori Edmonds is a Reisterstown resident and can be reached via email at silkypup@msn.com.

Ingredients

•2 lbs. lamb shanks

•3 tbs olive oil

•3 tbs flour

•1 medium onion, diced

•1-½ cups diced carrots

•2 cups small potatoes cut in half

•2 liters of beef broth

•Salt and pepper to taste

Directions

In a large pot, heat the olive oil on medium high, brown the lamb on both sides and remove them from the pot. Add the flour to the oil and cook for 2 minutes. Add the broth, onions and lamb back to the pot and cook on a low simmer for one hour. Remove meat from the bones and return to the pot with the carrots and potatoes, and season with salt and pepper to taste. Cook for another 20 minutes until the vegetables are soft. Serve hot.

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