My favorite part with our annual St. Patrick’s Day party is the Friday prior. The party is held on Saturday around March 17th, so I ready the food the night before. This requires taste testing, whiskey sampling, and shenanigans.
This tradition was started by a friend of mine from my Navy days. Dawn, from Pittsburgh, started holding St. Pat’s Parties with her husband when she was stationed in San Diego. Again, we prepped the night before! I was stationed in Bremerton, WA so it was an easy flight south for the weekend. I have also joined her in Pittsburgh for these weekends also when we both moved back to the East Coast. It was a loooong drive from NH, but I had babies by then, so it was just easier to bring them along in the car!
Dawn and I have drifted apart over the years. She had babies too, and life moves on. I miss her! We had such good times together.
But now I have carried on this tradition in New Hampshire! This includes prep night and party day. You can read more about this in two other posts:
Shepherd’s Pie is so easy to prepare the night before. Then I throw it in the oven when guests start arriving. Cubed cooked beef is called for in the original recipe. To prevent the over cooking of the meat or a tough bite, I use ground beef for my party dish. This might make it more of a Cottage Pie, but everyone still loves it so I’m good with that review!
For the spices, I use my Young Living Vitality Essential Oils! I get so many compliments on the flavor, and I gladly reveal the no-so-secret ingredients. Vitality Essential Oils add such a richness and depth to the seasonings–I can tell a difference over the dried herbs. One or two drops is all you need too!
The Pink Lily Pad and Two Tadpoles 