Michelle's "Funny" Scones | Derry Girls

Set in the 1990's in Northern Ireland, Derry Girls is one of my absolute favorite shows on Netflix right. Although I know there's a good bit of nostalgia involved in those feelings since I was high school age in the early 90's, there's more to it. Not only do I eat it up, so does my (almost 17 year old) teenage daughter. And while she's a bit of an old soul, she's definitely a modern child...and she finds it just as funny as I do. But also, it's heartwarming and inclusive and highlights the value of family and friends.

If you haven't seen it, there's currently 2 seasons. Each season is only 6 episodes (British shows, am I right!?). Each episode is only about 20 minutes long. So technically, each season is about the length of an average movie. You could binge both seasons in the time it would take you to watch a couple of movies. I can wait for you to catch up, if you want. Go ahead.

Dublin Lawyer (Lobster in Whiskey Cream Sauce) | #FishFridayFoodies

Welcome to the March installment of Fish Friday Foodies, where a group of bloggers gets together to share fish and seafood recipes. I'm hosting this month, and since today is St. Patrick's Day, I asked everybody to create Irish recipes, or recipes with an Irish lean.

Spotted Dog (Irish Soda Bread w/ Raisins)

Okay, so there are certain dishes or recipes that I only find myself eating or making during a certain time of year. I'm not talking about things that rely on seasonal produce, either—more like the stuffing and whole turkey that I only make around Thanksgiving and the corned beef and soda bread that I only make around St. Paddy's Day.

Lamb Shanks w/ Einkorn & Potatoes | #EinkornExperiment

It's hard to believe that we're already midway through March, but today is the 15th, and that means it's time for another update on the Einkorn Experiment! Since I talked about einkorn flour three months in a row, I wanted to switch things up and share my latest experience with the whole einkorn wheat berries this month.

Cabbage with Bacon and Cream

With St. Paddy's Day less than 3 weeks away, the Progressive Eats bloggers have come together this month to share a menu fit for the occassion. Whether  you want something traditional, something with an Irish twist, or something green—we've got some recipes that you're bound to enjoy!

Colcannon

It's pretty amazing how something as humble as a potato can produce one of the most beloved side dishes in the world. Who else lists mashed potatoes in their all-time favorite comfort foods? Served plain with butter and salt, enriched with cheese and cream, strewn with greens, punched with roasted garlic, or spread thick on top of minced meat—I love it all.

Dublin Coddle

In my search to find some good traditional Irish recipes to try over the past couple of weeks, I came across a dish called Dublin Coddle. If you're familiar with coddled eggs, which are cooked slowly and gently in a liquid just below the boiling point, you probably got the gist of this dish. Potatoes, onions, good pork sausage, and bacon are layered and cooked together gently to make a sort of stew that is basic - in the best of ways.

It's said that an Irish wife could leave a pot simmering on the stove for hours when she went to bed, that way it would be ready when her husband arrived home hungry from the pub. It's also one of those dishes that tastes better after sitting for a day, allowing all of the flavors to mingle and develop. A coddle was a good way to use up stray sausages and rashers of bacon on a Thursday in times when Catholics weren't supposed to eat meat on Fridays.

Slow Cooker Corned Beef and Cabbage

It seems like corned beef and cabbage is the St. Patrick's Day equivalent to margaritas and burritos on Cinco de Mayo. So, Irish-American (or Mexican-American) food. I get, though...and it's not necessarily a bad thing. Growing up in a melting pot, we often grab on to symbolism and culture in only flashy, consumeristic way we know how.

I grew up in a country that uses Lucky Charms, four leaf clovers, Irish cream, green beer and spry little leprechauns to represent something that has nothing to do with any of those things. And while I've been told that I have a sliver of Irish in me, that was the extent of it. I knew nothing about my Irish roots (or my German, Bohemian - as in Czech, or Cherokee ones, either).

Bubble and Squeak

Traditionally Bubble and Squeak is made using the leftover vegetables from a roast. Often times the meat is cut into bits and fried up with the veg, others times, it's served alongside. If you don't happen to have any leftover veggies from a roast, you can still enjoy a wedge of this hearty comfort food by starting from scratch.

Although I used brussels sprouts, you could use shredded cabbage if that's what you had on hand. If you have leftover mashed potatoes, feel free to use those in place of the plain boiled potatoes. You might wonder why I used duck fat AND pork in this recipe. The simple reason is because I had both and wanted to use both up. Duck fat adds excellent flavor, but you can definitely substitute extra bacon grease or butter if you don't have any hanging out in your fridge like I do.