Potluck draws 24 for dinner
A half dozen versions of Jambalaya, shrimp dishes, salads, “dirty rice” and one amazing bourbon chicken recipe delighted diners at last Saturday’s Global Cuisine Supper. Twenty-four parishioners and their guests attended and many stayed afterwards to play table games. Dennis Urick and Alden Johnson were crowned “Kings” when they found the trinket babies in their pieces of Kings’Cake. Supper organizer Cipperly Good crowned Ginny Johnson, too, just for good measure. (see photo)
Next month’s supper, Saturday, March 10, will focus on Irish foods. Faye Ward and Elaine Bielenberg are in charge and they’ve located recipes for both traditional and modern dishes. Dinner is at 6. Recipes are on the Time and Talent Table. Help yourselves.
The Irish are well known for their love of the potato but the coming of the potato in the 16th Century turned out to be a mixed blessing despite the nourishment it brought. Until that time, the poor survived on milk, butter, cheese and offal, supplemented with oats and barley. They occasionally made blood sausage. The landed classes ate beef, mutton and pork.
The adoption of the potato as the core of Irish cuisine should not be seen as a voluntary choice. According to Wikipedia, the Penal Laws in Ireland resulted in the large Irish Catholic majority being denied the right to buy land or pass it on to their descendants. Thus many farms were less than a quarter of an acre yet had to provide food for extended families. “The only way to avoid starvation,” reports Wikipedia, “was to intensively cultivate a single crop, the potato.” That reliance meant terrible famines when the crop failed as it did several times before The Great Famine of 1845-1849, when approximately 1 million people died and another million emigrated.