Our Favorite Things: St. Patrick’s Day Edition

Posted March 17, 2020 by Alyssa Stahr

Today is St. Patrick’s Day, a feast day that celebrates Irish culture with traditional Irish meals like Irish stew, Guinness pie, soda bread and of course green beer. This year, however, with social distancing in place, there’s an air of disappointment. No dancing in the streets, “Kiss me, I’m Irish” T-shirts and mile-long buffets. Parades and large gatherings have been canceled nationwide, and Chicago didn’t dye its famed river for the first time since the tradition began in 1962. Quarantines in food establishments are ramping up instead of slowing down, but that’s not stopping the Brightly Creative crew from enjoying our favorite green foods, even if that means it must be done from the confines of our own homes.

Jonathan Galbreath loves roasted nori. “I think I mentioned my nori problem in another blog post. I’m sure whoever is reading this remembers. It’s too expensive; it used to be cheap, like kale. I blame too much blahging about nori. It’s good for you.” In terms of favorite beverage, Jonathan grabs India Organic Tulsi Original Holy Basil tea. “I drink it before going to bed. Earthy —  I think it tastes good, but it can sometimes smell like a wet bag of mowed grass. I don’t think it has calories? No caffeine.”

Alison Wuebbels and Jasmyne Harris have dessert covered. Home baking is a breeze with Jasmyne’s favorite — the quick and easy route — box cupcake mix. “I am no Betty Crocker! I like to celebrate St. Patty’s Day with something sweet like cupcakes. Don’t forget to add the green frosting and sprinkles!” she said. Pillsbury Ready to Bake Shamrock Shape Sugar Cookies are tops on Alison’s list. “Pillsbury gives you an excuse to eat cookies every holiday! Lucky for us, there is a shamrock cookie, because not all of us enjoy broccoli and Brussels sprouts,” Alison said. 

Speaking of broccoli and Brussels sprouts, they top my and Keith Seiz’s lists, respectively. I love to roast broccoli in the oven mixed with freshly chopped garlic, olive oil, salt and pepper. Slightly charred, that’s the best way to cook broccoli, in my opinion! Although they have nothing to do with St. Patrick’s Day, Brussels sprouts are a food item that Keith calls “the greatest green food in the world.” He makes them every day that he’s home for lunch, amounting to about 4 lbs. of sprouts per week. “Prep is simple. Put a sheet pan in a cold oven then set temperature for 500°F. When it hits the temp, remove the pan and dump Brussels sprouts on it and return to the oven. The hot pan starts searing one side and bringing out amazing toasted notes. If someone could draw a Brussels sprout that doesn’t look like a cabbage, I’d get it tattooed on my forearm.”

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