4 • March 2014 • UPBEAT TIMES
FOOD Education & Health D
uring ancient times,
Martius, our March, signi-
fied the awakening of spring. The ides (idus being a “half division”) of March was a festive day dedicated to the god Mars. In March, during the late nine- teenth century, my Norwegian grandmother was born. Her birth came on the day the Irish celebrate as St. Patrick’s Day.
Irish cooking gets little recognition in culinary print. There is not much substance besides the ubiquitous Irish stew or corned beef and cab- bage. Ireland’s greatest con- tribution, in my opinion, is Guinness Stout. Some may say that both Scotland and Ireland have made great- er
gastronomic gifts
England, with their whisky and stout. Acquiring a taste
for Guinness Stout takes time, but ultimately it is the only brewed drink which could be compared
with
wine, for full flavor and tex- ture. Although Guinness
appears to be
black in color, it is a very dark shade of ruby.
Arthur Guinness started than
brewing ales from 1759 at the St. James Gate Brewery, Dublin. Ten years later, he was exporting his ales to England. Stout originally referred to the beers strength but eventu- ally alluded to it’s depth of flavors and color. Guinness is brewed from barley roasted almost black, with high hops, a creamy head, plus full body and higher alcohol content. Despite it’s reputation has a “meal in a glass”, Guinness contains fewer calories than
JOKES & Humor # 2 Eat Well & Prosper: March Delights With Executive Chef Ron Skaar of CLOVERDALE, CA. ~ ~
ronskaar@comcast.net
a similar amount of orange juice or skim milk.
Porter ale came about because English and American beer drinkers preferred a mix of half ale and half stout. This ale avoided bartenders having to tap from two or three casks for each individual
order.
The new ale’s success with London’s workers, especially the porters of Covent Garden, produced the name. “A partic- ularly nourishing brew and a wholesome liquor, which enables the London porter- drinkers to undergo tasks that ten gin-drinkers would sink under”, the local daily wrote. Gin was
the “noxious and
dangerous scourge” of the lower classes, in eighteenth century England. The original extra stout con-
tains carbon dioxide which causes the more acidic taste. Draught Guinness, on the other hand, also contains nitrogen. The smoothness of this ale is due to it’s lower
level of carbon dioxide. The creaminess of the head con- tains very fine bubbles that arise from the use of nitro- gen. The sinking bubbles are noticeable in any dark nitro- gen stout because the drink is mixing deep colored liquid with light colored bubbles. By the 1930’s Guinness had become the seventh larg- est company, in the world. In 1963, with declining sales, a conscious marketing effort was made to turn Guinness into a “cult” beer. This move helped
revive the sales.
Guinness has been promoted has a “cult” beer in the U.K. and the U.S.A. ever since. Guinness stout prob-
ably never touched my Grandmothers lips. But I know she would of enjoyed this simple yet hardy recipe below. This Irish dish used to be a year round stable but is now typically eaten in the fall or winter, when kale is in season.
COLECANNON
1 lbs. cabbage, shredded ½ cup thin sliced scallions 1 cup water
salt & course ground pepper 2 lbs. potatoes, peeled & quar- tered
¼ cup melted unsalted butter 1 cup milk
crumbled crisp bacon & chopped parsley
In a large saucepan, bring cabbage and water to a boil. Reduce heat, cover and simmer for 10-12 minutes, until tender. Drain, reserving cooking liquid, and keep warm. Place potatoes and reserved liquid in the same saucepan. Add additional water, if needed to cover. Bring to boil, reduce heat, cover and cook for 15-17 minutes until tender. Drain and keep warm in sauce pan. In small saucepan, bring milk and scallions to boil. Remove from heat. Mash potatoes, add milk mixture, beat until blended. Mix in cabbage, salt and pepper. Drizzle with the melted butter and garnish with the bacon and parsley. Serves 6-8
4 • March 2014 • UPBEAT TIMES
A couple of old guys were golfing when one said he was going to Dr. Taylor for a new set of dentures in the morning.
His friend remarked that he had gone to the same dentist a few years before. "Is that so?" the first said. "Did he do a good job?"
"Well, I was on the course yesterday when the fellow on the ninth hole hooked a shot," he said. "The ball most have been going 200 mph when it hit me in the stomach. That," he added, "was the first time in two years my teeth didn't hurt."
Horoscopes
MARCH 2014
by Yerevan
readingsbyyerevan@gmail.com Aries
(3/21 - 4/20)
As Sun enters your sign signifying the beginning of Spring, you may feel as light as a dancing figure around a fire, celebrating both the ability to move and to create warmth. Meanwhile your ruling planet Mars reflects much of that light and passion from across the way. This month just be careful not to project fantasies of either a desirable or undesirable nature onto others, as they may be tempting in the heat of the moments.
Taurus (4/21 - 5/20)
As this month begins you may be piecing together and completing a long-term puzzle that will soon serve as a useful tool. During the first couple of weeks of March you may feel as though you have an extra workload or that you are catching up to date on things. Luck changes when Jupiter Retrograde ends and becomes more of an aid to your endeav- ors. It may be time to come together with like- minded others for a special purpose.
... continued on page 6 Progress is not created by contented people. ~ Frank Tyger
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