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St. Patrick's Day Traditions: Drowning Shamrocks, Smart Salmon, and TikTok Trends. · Family Tree Food Stories

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Could your next St. Paddy's family food tradition include drowning a shamrock?
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Stay tuned, there's a lot more in store on this one, with a little
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look of the Irish on your side too.
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Hey there food lovers and history buffs, I'm Nancy Mae.
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And I'm Sylvia Lovely.
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Welcome to Family Tree Food and Stories.
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Pull up your chair to the table and get ready to dig in, as we take you on a
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wild ride through generations of flavors.
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That's right, we're dishing up the juiciest family history secrets.
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Some epic dinner disasters and intriguing taste behind your favorite dishes.
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From grandma's legendary cheese crust, apple pie to uncle Bob's questionable
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casserole, there's a lot more going on at that table than you might realize.
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So join us as we eat, laugh, relive the past and create new
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mealtime memories together.
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Because every meal has a story and every story is a feast.
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Let's dig into the show.
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Hello, everybody, and welcome to our St. Patrick's Day special.
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You know, this is kind of an interesting day.
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I don't know too much about St. Patrick's Day in general, except
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those things that I don't know you by use Sylvie, but everything was
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green as a kid and everybody's last name started with O, so Nancy Oay.
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Right?
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. Sylvia O. Lovely.
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I am Irish, however, but Well, it kind of like O Lovely because it,
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that sounds a little bit Oh yeah.
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Lovelier.
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. Oh, so lovely.
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Oh, so lovely.
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Yeah.
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Ireland has an allure to it.
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Of course.
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I'm Irish.
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Scott's Irish.
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That's who settled in this area, particularly in Eastern Kentucky.
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We're all, if you trace back our roots, it's all Ireland.
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And you know, I was in Dublin several years ago.
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Now I'm going to be insulting to some group of people, I'm
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sure here, but I'm one of them.
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Okay.
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I was born in Eastern Kentucky.
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But I went there and every, particularly the little old men,
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were round with those little hats on top, looked just like my dad.
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And we tend to be round in Eastern Kentucky.
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And some people are pear shaped, some are other things.
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But we're round, which means we have to fight weight gain.
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And my nutrition theory is that the potato famine, we starved in Ireland,
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and when we came over here, Any morsel of food you eat then adds weight to you.
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That's my nutrition advice out there.
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Don't starve yourself.
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Don't go on yo yo diets.
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Well, it probably is.
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I've been on a yo yo diet all my life.
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It started when Tab first came out.
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Uh huh.
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Tab was one of the three core ingredients of their meal plate,
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is what I would say, at the day.
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But Tab is not green and it's not Irish.
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And my husband who is also has no, well, he calls himself a Heiden's 57.
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So it will, we'll do that.
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The funny thing is that his mother always thought the McDonald was
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her, was her maiden name was Irish.
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She found out that it was Scott when they went to Ireland and they said,
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no, you're not Irish, you're Scottish.
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And like, oh, so lot of confusion.
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She could stop eating green things and go to something else.
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But you know, Nancy, we should note that.
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Our book is about combining traditions and storytelling.
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There's a lot of Irish traditions, right?
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Oh yeah, and they are natural born storytellers, which
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again is part of their lore.
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I mean, they spread all over the country.
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With their diasporas and they bumped up into other immigration, immigrant kind
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of communities and They just have spread that whole stick and you go back to st.
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Patrick's Day, which is on March 17th to commemorate the day He died in 651.
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I think it was 451 461 A.
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D., like it matters, right?
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But, he died then and we celebrate.
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And it's a huge celebration.
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It's all about leprechauns and shamrocks and all things green and lively and fun.
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Being round.
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And round.
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And by the way, don't let a leprechaun wear green because
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then they can't see you.
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You're invisible to a leprechaun.
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It won't pinch your rear end.
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If the leprechaun wears green or if you wear green?
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No, if you do.
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You're invisible to the leprechaun.
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Yeah, just important, And leprechauns do sneaky things, don't they?
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They're kind of, little devils.
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Yeah, kind of like the, what is it?
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The Lenny Charms cereal with the little pictures.
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Magically delicious.
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Oh my.
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Just, not just Tab in your history, right?
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There's not singing in my history either, so, that's besides the point.
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So yeah, got parades.
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All over the world that celebrate these things.
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What's the biggest one?
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Do you know?
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Do you know the biggest one?
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Well, I would think that the biggest one is probably New York
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just because of the history.
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And I did actually attend a St. Paddy's Day parade in New York
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because I was working in New York one year and I thought, I'm just
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going to venture out at lunchtime.
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You couldn't, you couldn't wedge yourself between people on the sidewalk and the
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building, it was so packed, and Lord knows what would happen if there was a fire,
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or some sort of, I'll say, murderous act, where all the police had to go running.
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I guess it amounted to Patrol would have had to go running
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through the crowds instead.
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But it was pretty interesting that all the people that you would need
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in case of an emergency were walking down the green double aisle or
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the double line down Fifth Avenue.
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And it was a very impressive.
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Crowd that and everybody pouring out of any bar was not able to stand up straight
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I wonder are they the ones are the Irish the ones that said, you know, the byline
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is always go have it I cannot do an Irish accent, but Well, you're from South.
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You're from Kentucky.
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You can't do it It's ruined my Irish background, my genetics.
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But have a pint.
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Have a pint.
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I don't know whether that's the Irish or the English.
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It may be the English.
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But speaking of pint, let's, let's talk about pints for a while because obviously,
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you think of beer and Irish whiskey and the Irish coffee, of course, you've got
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that, which I don't particularly like.
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But that said, There is a kind of a funky little tradition about
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drinking your, well, it's actually called drowning this shamrock.
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And have you heard about that one?
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No.
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What is that all about?
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Drowning a shamrock.
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Drowning a shamrock, right?
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I guess it's not like drowning a leprechaun.
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That's maybe you would need the.
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The Irish police after you for that one, but it's apparently this tradition.
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You put a shamrock in the bottom of your drinking glass or somebody who's
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pouring the beer or the whiskey or whatever puts the shamrock on the bottom.
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And when you get to the bottom of the glass, you're supposed to.
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Take the shamrock out, hopefully it's a four leaf clover, not just a
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plain old three leaf clover, right?
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And toss it over your left shoulder for good luck.
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I don't know if you do that with salt too.
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I was going to say.
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Maybe that's what the Mexicans like, a margarita, right?
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An Irish margarita, and it's supposed to bring you bad luck.
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Oh, not bad luck, but good luck.
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Of course.
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And if you by accident, this is my tradition, I would say.
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I'll start a new one.
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If by accident you actually swallowed that shamrock, I'll throw in
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another one and have another pint.
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Oh, have another pint.
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By the way, let me ask you a question.
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Are shamrocks, okay, I'm going to display ignorance here, okay,
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are shamrocks organic things or are they just little stickers?
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Oh, well, a shamrock is an organic thing.
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It's clover, right?
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It's clover.
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Okay, it's synonymous with clover.
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All right.
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That's what I would say.
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I think there's different sizes, but since it's at the bottom of a glass,
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I would think that you could probably eat it or drink it, too, so we'll
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just call that a food tradition.
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I have just lost all my Irish roots.
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Oh, by the way, why is everything green?
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Let's talk about that.
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Why green there?
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Well, iron is green, right?
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It's the Emerald Isle, and green is the color that people sort
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of associate St. Patrick with.
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Although it used to be blue, which is kind of, because the blue skies.
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And I'm not sure how it transitioned over to green.
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Maybe there's something in the tartans that made it green, but I don't know.
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I think it's the landscape and all of that.
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I think it was part of some big rebellions.
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You know, the Irish were into rebellions.
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Yeah.
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They were rebellious a lot.
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Definitely.
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Loquacious and rebellious.
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And pint drinkers.
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Okay.
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Well, it got them figured.
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But I think it had to do with a couple of revolutions that they, and, and
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they had the flag, the green flag.
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But one is Nancy.
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You've talked to me about this.
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What is the most unusual reason that it might be that green
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became such an emblematic color?
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Well, I had heard a story, and I think you've debunked it, that during the
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famine, the people over in Ireland, because they couldn't get enough food, and
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especially potatoes, which were the prime source of, I guess, food in region at
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the time, they ate grass or green things.
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And so they had green tongues.
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But I don't think that's true.
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It sounds very mysterious, very colorful, I would say.
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They dyed green.
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Colorful.
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Right?
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Well, here's what I, at least I can tell.
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They did eat grass.
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A lot of cultures do eat grass cause there's good grass and there's bad grass.
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Right?
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And, but they were hungry and they ate what was around.
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And I think the myth part is whether they did have green mouths.
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It, well, that makes sense, but you know, it's myth.
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But, you know, a cow eats a lot of grass, and I don't think their tongues are green.
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I haven't examined them lately.
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I go find myself a pasture.
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Yeah, yeah, somebody asked us once if we were gonna get a cow, and I said, mm, you
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know, because we've got a few acres here now, and I'm thinking, a cow is cute from
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a distance, and, but, they're all snotty.
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They're all snotty cows.
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We can start something here, Nancy.
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A trend on TikTok.
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Snotty cows.
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Teenagers, teenagers going out in the pastures, not tipping cows, Oh yeah.
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but looking in their mouths to see if their tongues are green.
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Yeah, that would be kind of stinky.
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slimy and stinky.
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so anyway.
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one thing that is also very synonymous with St.
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Patrick's Day is corned beef and cabbage.
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And I have to say, my mom would try and make this a couple of times in the
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course of our lives and boiled beef and, boiled cabbage, oh, disgusting.
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I mean, excuse me, I just cut up a piece of paper and boil
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it and let me chew on it.
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Like no flavor as far as I'm concerned.
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Right.
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Boiled, boiled in salt and pepper, and that was mom's cooking style,
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which, all right, mom, sorry.
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I didn't mean to say that about you, but she's going to come
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back and haunt me in my dreams.
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That said, she's probably laughing, but she did some really good things too,
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but it was, she never got the Irish cooking down, probably because she was
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English in background from her parents, but no flavor unless you're just.
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Loading it with lots of butter and salt and pepper and even still,
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maybe that's where I need the Guinness on the side to drink.
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Yeah, of course, that butter is pretty magical, isn't it?
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And they are known for their butter.
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It's pretty good.
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Do you think maybe we should take a break before we talk too much
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about food and get right into it?
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Yeah, let's do that.
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We'll have a pint and come back in a minute.
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I can guarantee that you'll want to stick around for just a moment to hear the rest.
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of this story.
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But before we take you there, Sylvie and I want to share news about our newest book
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called My Family Tree Food and Stories.
10:23
We've created this one just for you and your family and friends.
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It's designed as a type of journal where you can relive and share
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your family recipes and stories.
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Honestly, most people think of a plate of food as just that, food.
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But when paired with a good story, each bite becomes a banquet of joy,
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laughter, maybe even a few tears, and memories that never go stale.
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To get more details and a special gift from us, go to book.
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familyfoodstories.
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com.
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We've got a lot more fun and a lot more to come down the road.
10:56
Or, just to put on your plate.
10:57
But for now, let's get back to the rest of this family tree food story.
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Okay, so we're back, Sylvia, and we were talking about
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having a pint and snotty cows.
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We did get into TikTok a little bit, Maybe we should call it, Oh
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TikTok, since it's St. Patrick's Day.
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Oh TikTok.
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By the way, just as an aside, that is a latest, you know what?
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The latest TikTok rage.
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among young people.
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It's a cool one, actually.
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It's a neat one.
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They go into grocery stores and all the different cultures and how
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much you can tell about a culture by looking at its grocery store.
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Don't you love that?
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That's one of my favorite things to do when we're traveling and
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even the difference in the States.
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So Boston is known as a very big Irish community, Irish
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and Italian community too.
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But you think of the Boston police and they really are just, it's there.
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I mean, They're probably all green in their mouths and their tongues.
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I just don't know about it.
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I never asked.
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I never asked a Boston cop to go, ah.
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Or stick out his tongue.
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But anyway, back to that story.
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The grocery stores, even in Boston, are different than they are.
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Uh huh, they are.
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Right down by the Cape where my parents were, which was very
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Cape Verdean and Portuguese.
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So you've got a lot of difference between just even the local
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grocery stores and what goes on.
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And down here in Florida, well, there's a lot of Hispanic and I have to laugh.
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So this is sort of a side sidebar.
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Maybe it's Oh Spanish Day as opposed to Oh Irish Day.
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But I always thought that, the Mexican section in the grocery
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store in Connecticut was considered the international section.
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Well, it's not.
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When you're in Florida.
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I have to laugh.
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It's like, okay, so this is just, we've just moved into a different land.
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It's Florida.
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But it's kind of interesting.
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Well, just one more thought on that.
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There are even different cultures in grocery stores of the same
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brand name in communities.
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I see that with my Kroger's.
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Kroger's is our predominant one.
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Just different personalities.
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And my father famously said one day, he was working class all the way, he did not
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want to go to the rich people's Kroger's.
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He wanted to go to the poor people's Kroger's.
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I'm sure.
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that's very interesting.
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Yeah, it was.
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But anyway, back to Irish food.
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Right.
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Yeah.
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Potato famine.
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That was the big deal.
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1845. Do you know what caused the blight.
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It was potato disease caused the potato famine.
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So was it a mold, a fungus, or was it a bug?
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You know, I don't know about blight.
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It sounds buggy.
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Although not necessarily.
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Blight could also be a bacterial something or other, I don't know.
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It's kind of moist over there, the air is kind of wet, so.
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But, so we've done drowning the shamrock, we've talked
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about corned beef and cabbage.
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Although, I understand if you put pork in that, that it tastes pretty good.
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So that's the tradition of, Anything with bacon or pork is pretty great.
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Right, And apparently they did that a lot.
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Oh, how about salmon?
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Can I talk to you about salmon?
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Please do.
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I find such a great interest in salmon.
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My mother was Eastern Kentucky and just meat and potatoes kind
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of gal. that's all she did.
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But she would have canned salmon.
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I noticed that was always on her grocery list.
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You'd get a can of salmon, but it's in cans and you pour it out and
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you make salmon cakes out of it.
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And she did, and we served that once a week, as I grew older, I was like, Salmon?
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That's like a big time dish.
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It's expensive, and all of that.
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Okay.
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Well, then I traced it back to Ireland, and again, kind of out of the Irish
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storytelling mode, it's about salmon.
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It was a big, giant, mean, salmon.
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Mean salmon, okay.
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Had all the, all the knowledge in the world.
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And whoever caught that salmon would also have all the great knowledge in the world.
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So Finn, like both of these people are named Finn, but anyway, Finn caught the
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salmon and he asked his assistant to cook the salmon while he took a nap.
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Well, you had to eat the salmon, right?
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Well, he burned his finger, the assistant burned his finger, licked his thumb,
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and all of a sudden he was the recipient of all the knowledge in the world.
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And when Finn woke up, he said, You could just eat the whole salmon
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because it's all over with now.
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I won't be able to get the salmons.
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So the other one, the assistant, was then the keeper of all the knowledge of the
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world every time he licked his thumb.
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There you go.
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Salmon.
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I'm gonna start licking my thumb.
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So salmon.
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I wouldn't know what the market's gonna do before it closes.
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Here's the great thing about storytelling and food is you can just see him with that
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fishing pole, you know, over the well.
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The thing resided in a well.
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And there were, trees surrounding the, I forget if they were olive
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trees, what kind of trees they were, not olives, I'm sure, in Ireland,
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but they were surrounding the well.
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And I can't remember, I think the salmon ate those, and that's
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how it got its knowledge base.
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But anyway, that's enough of salmon, but I just always love to
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tell that story because it found its way over, over the Appalachian
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mountain chain and into Kentucky.
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Right, and this was canned salmon you had, right, as a kid?
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Canned, canned salmon.
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Yeah.
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I used to love canned salmon as a child and I saw it a couple of,
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well, we moved down to Florida and I saw it and it's canned salmon.
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We should get some of that.
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That's a pretty good price.
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Tried it.
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That's the most disgusting food I've ever eaten in my entire life.
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It's funny how your taste changes as you get older, right?
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It really does.
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It I used to love it.
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I used to love it.
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So, some other things that, yeah, some other things that go on in
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the course of the good old St. Patrick's Day celebrations beyond
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corned beef and cabbage, there's like Irish stew and Irish soda bread.
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I love Irish soda bread.
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Just pour it on my hips.
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So I have a quick story on that.
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And I did say when we started that I didn't have a story.
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Actually, I do have a story.
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We had a fourth grade teacher.
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There's a group of us in, in my grammar school in Glenwood Landing Grammar
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School in Long Island, New York.
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And our teacher loved us in our class so much that she wanted
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to keep us for fifth grade.
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It became quite a sensation in the community, but we did, you know,
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we had her for two years in a row.
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But one of the things she liked to do is, Ms. Patterson, is that she liked to cook.
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And she was able to get a mobile oven into the classroom one day
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and we made Irish soda bread in our class in fourth grade for St.
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Patrick's Day.
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It was so much fun.
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She was great.
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Yeah.
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And she reminded me of sort of a little leprechaun.
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She always had this bun and this big long hair that she never let down until one
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day we asked her to, some of the girls, we all said, could you put your hair down?
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I think she was probably, maybe all of.
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You're like, what, about five, two?
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Yeah.
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And, but we were kids.
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It was fourth grade.
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So, you know.
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So what is soda bread?
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What was it different?
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Yeah.
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How's it different from real bread?
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Well, I'm, I, I can't remember how it's made because I haven't made
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it as an adult, but that said, I think it's baking soda, right?
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And that's the leavening, but it's, sweet.
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and it's dense.
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It's a denser.
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It's not even cake.
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It's a denser, drier bread.
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I would say it's more like a scone, but it's big and with raisins in it.
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And there's something that's just so delicious about it that I just love.
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Just slather it with butter or I can eat it dry.
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I don't need anything else.
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Just give me it.
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A glass of milk, or a pint, and a slab of Irish soda bread, and I'm
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happy, so it's a special treat.
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Yeah, soda bread, shepherd's pie, there's another one.
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Oh, I grew up with shepherd's pie, that was a good one,
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when mom How'd she make it?
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Well, she made it with leftover, like a roast, and you put it in the grinder.
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And then she would put onions and things like that, onions and mushrooms in it.
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She didn't, she really, she put peas in it, really.
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But one day, I remember at school as a kid, they had shepherd's pie and they
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had corn in it and corn sweetened it up.
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And I was like, Oh my God, like we have got the fanciest grammar school on
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the face of the planet because we have corn in our shepherd's pie, but no, and
18:25
then potato on top, you know, little.
18:27
Yeah.
18:27
Crusted kind of potato.
18:29
Yeah.
18:29
It was good.
18:30
Isn't it interesting how our food traditions kind of come together?
18:34
Well, just like the beef stew and cabbage, it used to be bacon and cabbage
18:38
until the Irish bumped into the Italians and all the other diet, and the places
18:43
where you get beef, corned beef, delis, I guess, in the early days, and they
18:48
determined that was cheaper than bacon.
18:50
I thought, fascinating.
18:51
A corned beef sandwich was something that if I'm correct.
18:54
That you would get the big corned beef sandwiches.
18:56
We're at the, the Jewish jellies, right?
18:58
Although, mashed all that together.
19:00
Yeah, that's another story.
19:02
I remember my first time going into a Jewish deli in, in New York.
19:05
I had a job at an ad agency and I was so excited, like, oh my god, just
19:08
like back home and in Long Island.
19:10
I'd been in Massachusetts for far too long and I'm gonna get this really
19:15
great Well, what I didn't realize is that the deli that I grew up with
19:19
was not necessarily a Jewish deli.
19:21
It was a German deli.
19:22
So it wasn't quite the same.
19:24
I go in and I ask for a ham and cheese on rye with mayonnaise.
19:29
And they look at me.
19:30
Oh, yeah.
19:32
And they said, can't do that.
19:33
I'm like, Oh, somebody says it's a Jewish jolly.
19:35
I said, Oh, so how about ham and cheese and no mayonnaise?
19:39
Look again.
19:41
How about ham and no mayonnaise?
19:44
Mustard.
19:45
Look again.
19:46
How about tuna fish?
19:47
Oh, that's a great story.
19:49
Though it was kind of disappointing realizing that it was a kid.
19:52
So much for my ethic, being an ethnic aficionado.
19:55
Oh, no.
19:55
That's hilarious.
19:57
In my 20s, like, all right, next.
19:59
One of the interesting food things that come out of Ireland,
20:03
and actually I'd say England as well, and Scotland, is puddings.
20:08
A lot of puddings, kind of gross to us now, but that is based on the tradition
20:13
of killing hogs and whatever animals for food on November 11th for the winter
20:19
and taking every part of the animal.
20:21
So that is the origin of blood pudding and black pudding.
20:24
Is it a preservative or it's just a flavoring?
20:26
Do you know?
20:27
I think it's actual stuff.
20:28
I mean, the actual blood was in there, right.
20:32
Yeah.
20:32
there's another Polish jelly around by us and they have the blood sausage,
20:37
which we tried once, it was okay.
20:39
I wouldn't order it again, but then.
20:41
What is blood sausage?
20:42
I fear to ask.
20:44
Well, this was kielbasa, so it's a big sausage.
20:46
And I guess the blood goes into the flavor as part of the
20:49
flavoring is, and it's dark.
20:51
it's like a blackish, darkish kind of sausage.
20:54
But I found it kind of dry.
20:56
It wasn't to my liking, but I tried it.
20:58
So that was, that was it.
20:59
I'm sure there's an Irish story around blood sausage somewhere
21:02
along the line that's got something interesting that's going to happen.
21:06
Frighten the kids and bring some sort of nasty leprechaun or a
21:09
troll under the bridge to make sure they behave for St. Patrick's Day.
21:13
And you know, an interesting show we should explore sometime is how food
21:17
tastes different to us in different ways.
21:21
Like a small Coke tastes better than a big Coke.
21:24
It's the same thing.
21:25
or I wouldn't eat blood sausage just because that's the name of it.
21:29
Even if it tastes good, you know, just I would try it, but I won't eat frog's
21:34
legs because I've seen on TV how they do that, like that's kind of disgusting, but
21:38
you're from Kentucky, so you eat kind of strange things in the swamp, don't you?
21:41
You do, you do here in the state.
21:43
You make use of everything, there's roadkill, you know, all that.
21:47
Speaking of storytelling, and there's always a nice end to a story that makes us
21:52
live happily ever after, at least we hope so, so that we have sweet dreams later on.
21:56
And you've got a few sayings, we don't have stories at this particular point,
22:00
but you've got a few sayings that are interesting to wrap up our St.
22:03
Patrick's Day celebration here.
22:05
What is once said that three foods.
22:08
In Ireland, meat, potatoes, and Guinness.
22:11
there you go.
22:12
And about cooking Irish food.
22:14
Just boil everything and hope for the best.
22:17
Yeah, that's kind of boring, right?
22:18
Next.
22:19
Here's an interesting one.
22:20
Hunger is good sauce.
22:22
In other words, if you're hungry.
22:24
It'll make food taste better, right?
22:25
If you're not too hungry, I suspect.
22:27
Well, I guess if you're hungry, everything tastes better.
22:29
Yeah.
22:30
But maybe even grass, right?
22:32
Yeah.
22:32
Laughter is brightest where food is best.
22:35
And here's the final one that I found.
22:36
Tea solves everything.
22:38
If not, you're not drinking enough.
22:40
Or you could substitute bourbon if you're in Kentucky or Irish whiskey.
22:44
Yeah, but they're storytellers.
22:46
And I think what I love about our show and about our book, my family tree,
22:50
food and stories is that this is about bringing together stories and food.
22:55
And so much of our stories revolve around food, just like all these
22:59
Irish stories and Irish foods.
23:01
They all have the stories and the.
23:03
Iris are storytellers.
23:04
Pretty cool.
23:05
And you can't end a day without a bite of something.
23:08
At least, we hope not.
23:10
On that note, have a great St. Patrick's Day and Top of the Evening
23:14
or Top of the Morning to you all.
23:16
Bye!
23:18
Sylvia and I hope that you've loved this episode of Family Tree Food and Stories.
23:22
If there is a family recipe or a story that's been passed down at your table
23:26
or even just something that happened yesterday, we'd love to hear it.
23:30
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23:34
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23:36
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23:43
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24:17
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24:18
Until next time, happy eating, happy storytelling, and ciao, bye bye.