It’s 5 AM, and while most people are still sound asleep, I’m already in the kitchen, embracing the spirit of St. Patrick’s Day with some good old-fashioned comfort food. The coffee is strong, the Guinness is flowing (into the pot, not my glass—yet), and the corned beef is ready to slow cook into something magical.
Since we’re heading to a friend’s house later, I wanted to make sure the “kids” (who are technically in their twenties) had something to eat when they got home. So, into the Instant Pot goes a flat-cut corned beef, onions, Guinness, and a splash of chicken broth—set for 90 minutes and destined to become the perfect Reuben filling.
But what’s St. Patrick’s Day without Irish soda bread? I attempted a gluten-free version, which, predictably, turned out a bit dry (why does gluten-free baking always do this to me?). Luckily, I found a way to save it—by making an insanely delicious raisin butter. I simmered raisins in a Scottish whiskey called Bùyé, which I originally bought for sipping but found way too herbaceous for my taste. Turns out, it’s the perfect ingredient for a whiskey-infused syrup that transforms dry soda bread into something amazing. Add a little butter, and we have ourselves a winner.
Of course, no early morning kitchen session is complete without cooking up a fresh batch of food for my 16.5-year-old pup. She can’t handle dry kibble anymore, so I make her meals from scratch—broccoli, spinach, carrots, sweet potato, rice, and ground chicken, topped with a special kelp and vitamin mix to keep her feeling her best.
It’s a day full of cooking, celebrating, and embracing our Irish roots. To my Connor, Jack, and John—my favorite Irish boys—cheers to you and everyone celebrating today. May your pints be full, your bread be moist, and your corned beef be perfectly tender.
☘️ Sláinte! ☘️
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