The Irish Goodbye.

All good things must come to an end and it tis time for us to end our Journey in Ireland. We just can't keep up with all the hoopin' and hollerin' that goes on in this country. I mean, gees. They are fun lovin' bunch and all but our goodbyes to Ms. O'Weigle and friends will keep us from being pickled ya know.

Did you know that there is a story behind the "The Irish Goodbye", also coined the Shamrock Shuffle. It's that stage in a social setting by where you decide to disappear into the abyss without telling anyone you're leaving. Considered rude by some and clever by others, this move has been branded "The Irish Goodbye". Why it's called that is a mystery, though rumor has it an enraged Irish woman coined the term after her second boyfriend in a row disappeared without a trace at the end of a date. We used to call it "Puertoricaned"..Where did so and so go..."He Puertoricaned". Not sure why we've said it all these years but I'm definately changing it to "He did the Shamrock Shuffle".

We enjoyed some more of the Irish Lamb Stew as our last supper and will be heading to the states to celebrate a very special Birthday. You see, Elizabeth Drew turns 13 on Thursday.

Irish Lamb Stew
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder (we used leg), cut into 2 inch pieces
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large yellow onion, chopped
1/2 cup water
4 cups beef stock
2 tsp white sugar
4 cups diced carrots
2 large onions, cut into bite size pieces
3 potatoes
1 tsp dried thyme
2 bay leaves
1 cup white wine

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt and pepper and flour in large mixing bowl. Toss to coat meat evenly. Can also toss in ziplock bag. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute until onion begins to golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to stockpot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until vegetables are tender. (we kept the pot on low for hours throughout the evening).

Serve over Colconnon potatoes or with your favorite Irish soda bread. Our dear friends, the McNelly's from Scotland shared their favorite homemade bread with us.

Until next year my Irish lads and lassies. See you in the Emerald Isle. Good Day.

Happy Is.