This Blogg is about our Dad.
He was "Buck" to everyone who knew him..
He was "Buck" to everyone who knew him..
Today would have been his birthday..
One of his favorite holidays is coming up in three days
.
.
Happy St Patty Day To All.
He was such a tease! Sometimes it got him into such trouble with all of us kids, family and friends.
He would just laugh when we got mad..
A fun memory.
He was very proud to be Irish and his favorite day of the year is coming in three more days.
I know he is are all cranked up about celebrating for St Patty's day.
With all your buddies and you had many..
I know he is are all cranked up about celebrating for St Patty's day.
With all your buddies and you had many..
Sharing a recipe of your favorite Soup!
Us kids hated it back then now we love it :) Also your favorite Pie..
And of course your favorite song.
And of course your favorite song.
I remember Dad, Ma, and all their friends out in the backyard, around the brick fireplace you made..
It was beautiful and I was very proud of how it looked..
One year!
When I was just a kid it accidentally burnt down.
You didn't even get mad..
When I was just a kid it accidentally burnt down.
You didn't even get mad..
Maybe because your oldest daughter Dorothy had a party and I had mistakenly put the wood you cut up inside of it instead of behind it LOL
Sorry, Dad..
I can remember us all sitting around it as well singing all your favorite songs.
Sharing two of my Dad's favorite Recipes.
OLD-FASHIONED BUTTERSCOTCH PIE | |
 4 tbsp. butter 1 c. brown sugar 1/3 c. flour 2 c. milk 3 egg yolks, slightly beaten 1 + tsp. vanilla Melt butter in saucepan; brown slightly. Add brown sugar and flour; stir until blended. Add milk and beaten egg yolks; cook over medium heat until mixture thickens. Remove from heat, add vanilla to taste. Pour into baked pie shell. Top with meringue or whipped cream. | |
Irish Potato Soup
4-6 TBSP butter or margarine
2 medium onions, peeled and sliced
2 lbs. potatoes, peeled and sliced
3 cups milk
5-1/2 cups (three 14-oz. cans) chicken broth
1/4 cup chopped fresh chives
1/2 tsp. celery seeds
1/4 tsp. dried thyme
1 cup light cream (I used Half & Half)
salt and pepper to taste
Roux:
2 TBSP butter or margarine
2 TBSP all-purpose flour
Garnishes:
1/2 cup chopped fresh chives
6 slices bacon, crisp and crumbled
Heat a 6- to 8-quart stockpot, add the butter and onion and cook gently. do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken broth. Add the herbs, cover and gently cook for about an hour.
Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicke the soup with the roux, whisking carefully to avoid lumps.
Cook for 5 to 10 minutes and then puree the soup (either in blender or food processor). Add the cream and gently reheat, but do not boil.
Season with salt and pepper. Serve with the garnishes.
Serves 8-10.
NOTE: This soup is fairly thin, but very tasty.
Happy Birthday Dad!
Love You Much!
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