“… the Irish identity is as much a product of those who left our shores as those who stayed at home” .

Boston, Massachusetts, might well be regarded as the capital of Irish America. As a percentage of the population, Massachusetts is the most Irish state, with about a quarter of the population claiming Irish descent. New England remains the most Irish-American part of the country, with New Hampshire contributing a good portion of its population.

Other cities in America with a large Irish population are Philadelphia, New York City, Chicago, and San Francisco.

Interestingly, because of its history as a mining center, Butte, Montana, is also one of the country’s most thoroughly Irish-American cities. Many of the miners from the Beara Peninsula, who had worked in the copper mines in Allihes in southwest Cork, traveled to Butte for work in the mines.

There are large populations of Irish Americans in the South, as well, particularly in Charleston (South Carolina) and New Orleans (Louisiana) and also in Washington, DC, and the states of Delaware and Florida.

‘TWAS THE WEEK BEFORE CHRISTMAS

‘Twas the week before Christmas and Harrington’s was buzzin’,
With aunts and uncles and somebody’s cousin,
The kid’s were dressed up and told to be good,
But they couldn’t go out in the neighborhood
For we broke with our usual Christmas tradition
Of hanging around in somebody’s kitchen
Or den to gather and chat and to eat
While awaiting the time for our special treat,
The Yankee Swap.

This year we are here in the party room
Of our favorite pub and now very soon
Instead of a Yankee swap, as you know
We’ll be watching an old photograph show.
The show isn’t old, just the folks in the photos
The Maney’s when they could touch their to-oes
The Stewart kids and Uncle George,
Little Ann and Rover, our family dog,
The Slideshow.

Uncle John has been working for months be it told
To gather and scan these pictures of old
For us to enjoy and to take home and store
For the young folks who one day cannot ignore
The fact that they too used to look so thin
Or so handsome and had such a grin
As Jerry or curls such as we did
Or looked just like Grandpa when he was a kid.

So we sing and recite and perform in a play
And dance a few jigs and a reel on this day
Instead of baked beans and broccoli bread
And a gourmet concoction from Pat, we’re fed
By Harrington’s chef in the function hall
Cause none of our houses can hold us all
But we’re happy to be here together again
For another great family gatherin’.
Merrry Christmas!

Eileen, Christmas 2005

THE SWAP IS BACK was originally published in a prior Irish Thymes blog on October 21, 2006. The year before that we eliminated the Yankee Swap because our family was growing so large, but it was and continues to be a fun part of our family Christmas gathering. Happy Christmas (as the Irish say) 2011!

Location: The Burren Irish Pub & Restaurant

•  Irish Massachusetts Blog
•  Irish Boston Blog

Watch Dublin Tourism’s promotional DVD with backing track from U2!

This recipe makes a big batch, which is handy to re-heat as needed during the week. I refer to it here as Irish-American Oatmeal, as it is based on the original “Irish Oatmeal” recipe but I have adapted it to my American tastes. Over time, I have become accustomed to the coarse cut oats. There is some discussion whether there are more health benefits from steel cut oats than rolled oats; but in the end I think its just a matter of preference.

Thick and Creamy Oatmeal

Ingredients:
• 4 cups water
• 2 cups milk of choice (my preference: 1 cup soy milk & 1 cup fat-free milk)
• 2 cups rolled oats (not instant)* or steel cut oats (if using steel-cut, you may need up to 2 cups more liquid)

Optional: (see more optional ingredients and toppings below)**
• 1  apple, peeled and chopped (it’s OK to throw apples in once the oatmeal starts to thicken)
• 1 cup raisins (prefer California Golden raisins; rinse to clean them and soak them while oats are cooking)

*If using rolled oats, use Old Fashioned Oats that normally require 5 minutes cooking time.

Directions:
Combine the ingredients in any order in a large, heavy-duty pan; I usually start with the oats and let them toast while I prepare the liquids. Bring to a low rolling boil (about 5 minutes, watch carefully so it doesn’t boil over) and cook over medium-low heat for 20 minutes, stirring occasionally; you may need to reduce heat as it thickens so it doesn’t stick to the bottom of the pan (or after it comes to a boil, set on lowest heat for up to an hour). Add chopped apple and raisins and continue to cook for an additional 7 minutes or until the apples are softened. There’s no harm in cooking this longer, but it does thicken as it settles.

That’s it. It’s just a little more time-consuming than the 5-minute variety but it is so much creamier and smoother, it’s worth the extra effort. This makes a big batch so put the leftovers in the fridge and heat up a bowlful at a time; reheat a minute or so in the microwave or on the stove with a little more liquid. This actually tastes better the next day or even a few days later. It shouldn’t require any additional milk when served and the plump and juicy raisins and apples should provide all the sweetness you could want. Of course, you can add your own optional ingredients and try different ways of cooking it. One of these days I’m going to put all the ingredients in a slow cooker and see how that comes out – how simple would that be?

Here is the original recipe, which uses the steel cut oats. It’s good, too, but I prefer the taste without the salt and butter.

Cooks Illustrated Irish Oatmeal*

Ingredients (4 servings)
• 3 cups water
• 1 cup whole milk
• 1 Tablespoon unsalted butter
• 1 cup steel cut oatmeal ~ Irish oatmeal (example: McCann’s, see prep hints)
• 1/4 teaspoon salt (save salt for last 7 – 10 minutes of cooking time)

Ingredients (doubled, 8 servings)
6 cups water
2 cups milk
2 TBSP butter
2 cups oats
1/2 tsp. Salt (save salt for last 7 – 10 minutes of cooking time)

Directions:
1. In a large saucepan bring water and milk to simmer over medium heat. (When bringing milk to the boiling point, stand by the pot to ensure it does not boil over ~ put a clear (if possible) cover on the pan to hasten the process but leave it tilted so the steam can escape.)
2. Meanwhile, heat butter in a medium skillet (a wok works well) over medium heat until just beginning to foam; add oats and toast the oats, stirring constantly with wooden spoon, until golden and fragrant, 1 1/2 to 2 minutes.
3. Stir toasted oats into the simmering liquid; reduce heat to medium-low; stir occasionally, about 20 minutes uncovered.
4. Add salt and continue cooking, stirring occasionally 7 to 10 minutes more.
5. Let stand 5 minutes.

Start to Finish: 30 minutes.
*Original recipe from a hand-written note (parentheses are my additions)

**Optional Extras: (not in the original recipe) and not needed to enjoy this thick and creamy dish.

For added sweetness, top with agave nectar, sugar, sugar substitute or maple syrup.
If oatmeal is too thick, top with a splash of milk.

Stir in any of the following fresh or dried fruit, nuts, grains, and flavorings or use your own favorite near the end of cooking time; for the most part, they only require 5 minutes or less.

· Apples and raisins make a great combination and you probably won’t need sugar
· Flax seeds and/or sesame seeds (add with the oats)
- Peeled and chopped fresh peach, pear, or apple: 1 piece of fruit or 1 cup
· Prunes
· Raisins, currants, or snipped pitted whole dates, 1/4 cup
· Dried cherries, dried cranberries, dried apricots or other dried fruit
· Wheat berries that have been precooked in apple juice
· Raw unsalted cashews – may be sprinkled on top
· A dash of cinnamon (or 1/8 teaspoon)
· A “tropical trail mix” (nuts) with dried shredded coconut
· Semi-sweet chocolate bits – add a handful after cooking in the standing phase

PS: Enjoying the coarse cut Irish Oatmeal at work.

KISSES was screened by the Boston Irish Film Festival in Boston in August 2009 and has just been released on DVD. See previous blog post for more on this tender coming of age movie of two runaways on the Dublin streets. View the trailer at the Coolidge Corner Theatre website

Winners will be announced by November 5th!

The IFFB (Irish Film Festival Boston) recently screened another Irish film, A SHINE OF RAINBOWS, in Hingham, Massachusetts (October 21). This is a film by Vic Sarin starring Aidan Quinn and Connie Nielson. The film won eleven film festival awards in 2009. View trailer.

“The poignant tale of a loving mother, a reluctant father and the extraordinary journey that brings a young orphan home.”  [About the Film]

If you’re looking for a good Irish website, you should find what you want at the Irish Web Awards website where you’ll find this handy Irish Web Awards shortlist for 2010.

There’s the Cork News, a weekly news and lifestyle publication. LookWest.ie features information on living in the West of Ireland in the counties of Donegal, Sligo, Leitrim, Mayo, Rosscommon, Galway, and Clare. The Irish Film Board website will keep you up to date on Irish films. [Did you see Ondine?] View Irish street art at Twelve Doors. Event Elephant will allow event organizer to post an event and sell tickets online. People are connecting with one another on the Irish Abroad Facebook page. Find your way around Trinity College in Dublin on their visitors page. See what’s on TV at RTE television. So many good websites!