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Celebrating the Luck of the Irish with a hearty lamb stew

O f Irish decent on both my mom’s and dad’s sides, I always write with gusto my March food or wine article. For St. Patrick’s Days’ past, I’ve written about what wines pair with corned beef – Rosé and Pinot Noir; what’s traditionally eaten in Ireland on their Patron Saint’s feast day – roast chicken; the best colcannon; Irish breakfast with locally sourced ingredients; my mom’s Irish soda bread; and what makes my fish cake recipe the all-time best – hint, they include mashed potatoes. (written for the Los Altos Town Crier ) When this year’s article was looming, I searched my mind for something new to write. It was perhaps with a little luck of the Irish that I thought of lamb stew. Comforting and hearty, stew makes for a splendid Sunday supper. I mean, why limit your celebration of all things Irish to a single day this month? Making Irish stew for dinner on a Sunday will kick your week off with a nourishing start.  Irish or not, I believe we can all find comforting commonality in lamb

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