Saint Patrick de l'Irlande

Tomorrow we are going to a St. Patrick's Day dinner of French and Italian food.

This makes perfect sense: tradition has it that the saint's grandmother was from la Touraine, the region made famous a millennium later by its chateaux; that Patrick studied for several years on a Mediterranean island near present-day Cannes; that he assisted the bishop of Auxerre in what would become Burgundy wine country; and that he once visited the Tuscan Pope Leo the Great in Rome (though it's possible that some of these legends confuse Patrick with Palladius, a Gaulois who also became a bishop in Ireland in the fifth century).

In honor of l'évangélisateur gaulois de l'Irlande, I am bringing two loaves of home-baked French bread to our fête patricienne. I recommend Mark Bittman's recipe, which I won't post because you really need to go out and buy his book tomorrow, or you could click on the link below and just do it.

But first, enjoy this article from the Telegraph: "French Still Like Their Daily Bread Fresh."


Oh yes, I almost forgot. Would you believe we had leftovers again tonight? The cabbage/beet/orange salad. The black bean stew, this time with some turkey sausage added to the rest of the emoluments. And the Brussels sprouts. Everything is now used up. Let the St. Patrick's Day feast begin!