Corned Beef and Cabbage
The
Mystical mind
Of the Irish,
Like no other folks:
Has given us the Leprechauns,
The music and the jokes.
The Irish love for all things green…
Reminds us of other stuff we’ve seen,
Like carpets of grass
Beneath our feet,
The trees,
And all plants good to eat.
The slow,
Unfolding green of spring,
With its yearly returning of everything
That grows
In this wonderful world God made,
On every hillside and sunny glade.
And cabbage, too, is green, you know,
And it, too, has the power to grow.
But, if it’s cooked with a good corned beef,
Onions, carrots and celery leaf,
And at the last minute in taters throw..
To let them simmer twelve minutes or so,
You’ll have a feast, my listening Dears,
That would bring Saint Patrick himself to tears!
And yet, this wonderful taste sensation
Was not first birthed in the Irish nation;
But – grab your napkin, your knife and fork –
It had its origins in New York.
There in a crowded big city glade,
Began the Saint Paddy’s Day parade.
And there, to our gastronomic relief,
Began the custom of great corned beef!
So, tie a napkin around your throat,
And nodding toward Ireland, smugly gloat..
Give thanks for the beautiful coming season,
The cycle of life that gives us reason
To join in a meal of celebration
For spring
And ourselves and the Irish Nation!