










:-)8 

It's nice to see that none of our Irish members have joined in this thread yet!!!, may be the drink has started flowing already
Why is the three-leaf and the four-leaf Shamrock considered a part of this holiday?
I think the four-leaf represents the four main divisions(?) of Ireland, Munster, Leinster, Connacht and Ulster?)


I think it might be we prefer a lie-in on a saturday morning, more than actually running off to the pub early








,anyways...this has nothing to do with today but it's Irish from my favourite show of all time Father Ted




Hi guys,
Happy St. Patrick's Day!Unfortunately i've had a stomach illness lately so there'll be no Bushmills or Guiness for me today,anyways...this has nothing to do with today but it's Irish from my favourite show of all time Father Ted
Cheers,Shay![]()
As for myself, I've always considered St. Patty's Day as amateur drinker's night and wannabees day.
Enjoy the day Guys and don't drink too much green beer it makes your pee green too







, and Harp's, because my stomach won't tolerate Guiness at the moment.......


As for myself, I've always considered St. Patty's Day as amateur drinker's night and wannabees day.


Quoted TextAs for myself, I've always considered St. Patty's Day as amateur drinker's night and wannabees day.
I'm with you on that Dave. Being on a Saturday just makes it worse. The one really good thing about St Patrick's day out here is you can usually pick up corned beef really on the days following this. Yum.
Keep safe out there guys, and try not to have too big a hangover tomorrow.


$2.99 a pound..... tomorrow I stock up drops to .99 to 1.49 a pound.....
I also make it differently than the traditional boiling.
I make it like a pot roast, low heat, long time, most of the fat melts off, and it's super tender.
I know, I such an unconventional "Mick", must have been the Jewish ex-wife and her cooking....


Quoted Text$2.99 a pound..... tomorrow I stock up drops to .99 to 1.49 a pound.....
I also make it differently than the traditional boiling.
I make it like a pot roast, low heat, long time, most of the fat melts off, and it's super tender.
I know, I such an unconventional "Mick", must have been the Jewish ex-wife and her cooking....
Yep, that's the way I do it also. Sometimes I'll put a glaze of honey and mustard on the last 1/2 or so. My mouth is watering already.


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