As I write, I'm digging into a bowl of colcannon. This is the kale/ham/mashed taters version, with some leeks and chives for zing, a nice hot, filling dish for a cold evening. (Here's an Official Recipe and I'll even give you hint: that's about 2 pounds of potatoes.)
It's a bit more heart-healthy than the usual sort, as the market had feck-all for cream; but 1% milk and plenty of Irish butter does well enough. I steamed the kale and leeks, then steamed the cold diced ham, too, yesterday's honeybaked spiral-cut ham sold at a discount. Mash the tatties and stir it all together, serve with a dollop of butter and the chives on top.
Washing it down with blackberry soda, a lower-sugar version with plenty of flavor. Ahh!
(H'mm, finish off the colcannon tonight or save it to take in to work for lunch tomorrow? Decisions!)
CHICAGO RAILROAD FAIR, 1948
1 week ago