By some bizarre circumstance, I’m able to post this on both Sunday, as I usually do, and St. Patrick’s Day. Here’s a list of what I’m not going to write about: green beer, four-leaf clovers, or shamrocks (those were practically the only visuals I saw when I was looking for an image to go with this post.) I will not be writing about St. Patrick and how he was really a Roman and chased the snakes out of Ireland. I’m not going to write about the Fighting Irish of Notre Dame.

No, I’m going to talk about Irish food. The picture you see here is shepherd’s pie, meat and vegetables and gravy topped with mashed potatoes. It’s so good that it’s made its way into our food repertoire. Except that traditional shepherd’s pie is made with lamb. We make it with beef, which technically makes it a cottage pie, and often with mushrooms. Then we sprinkle cheese on top and run it under the broiler because cheese.

(Actually, I had shepherd’s pie a number of years ago in a restaurant in Michigan. They didn’t serve it in the traditional way. They made three scoops of it on a plate, which looked disturbingly like triple breasts. But I digress.)

When Dan and I went to Ireland a couple of years ago, I told him not to expect the lousy cuisine that Ireland and England are said to produce. I knew better. Ireland, after all, is surrounded by water and has lakes and many a river running through it as well. I knew we were in for some good seafood.

We had fish and chips pretty often, supplemented with beautiful, succulent pink salmon, either fresh or smoked (which is also called lox around here). But the best seafood I had was a luscious, juicy, huge bowl of mussels I had in a small place in the seaside town of Dingle.

Irish breakfasts are amazing, too. They feature bacon, sausage, eggs, potatoes, beans, soda bread or toast, broiled tomatoes, mushrooms, and white or black pudding. Sometimes scones with jam and clotted cream (which I always thought sounded gross, but is really like Irish cream churned to near but not quite butter. But I digress again).

Nor do the drinks suck. There’s Irish breakfast tea (which I forgot to mention when I described breakfast), darker and heartier than English breakfast tea. Then there’s beer. Dan drank Guinness, which is served warm. I don’t care much for warm beer, so I learned that if you want cold beer, you have to ask for a pint of lager, which is what I did.

There’s also Irish coffee made in the traditional manner, with Irish whiskey, sugar, and real whipped cream on top. (I’ve found that if you ask for Irish coffee in an American bar, what you sometimes get is coffee with Bailey’s Irish Cream in it, which is not the same at all. (If I can get a real Irish coffee in a restaurant (I’ve learned to ask first how they make it), I sometimes have one for dessert. But I digress some more.) When we toured the Tullamore Dew distillery, we had the real thing.

So, what are we doing for St. Patrick’s Day (besides avoiding Irish bars where college students end up vomiting green beer in the gutter, I mean). Well, I think I’ll ask Dan to make a shepherd’s pie, then kick back with some Guinness for him and Harp Lager for me and listen to some Irish music or watch The Commitments. Wear Guinness and Sean’s Bar t-shirts. Maybe look at the photos from our trip.

We’ll do it just for the craic, as they say in Ireland.