We don’t have much in the way of shamrocks or clover in these parts, so I posted a photo of something green that might be seen in Arizona.
I still have a lot of Ancestry/Genealogy work to do to establish our roots, but I now know with reasonable confidence that I had an ancestor born in County Mayo, Ireland in 1717. It is unknown if Irish ancestor “John” came to America, bit the line of descendants from him in my lineage all were born in Monongalia (now Marion) County, West Virginia.
After John (1717), came William (1751), then Francis (1776), then “Squire Billy” (1796), then Enos (1833), then James (1866) and finally My Dad’s Mom, Mary (1891). My Dad broke the West Virginia chain by being born in Los Angeles, CA in 1914.
I’m sure there are more Irish ancestors in other branches of the tree, but having the one confirmed Irish Great(6) Grandfather ancestor entitles me to the festivities and celebrations and traditional eating/drinking (but not TOO much) on this day as a descendant son of the Emerald Isles.
Damsel’s lineage is replete with Irish ancestors, so no need to go into whether she comes by her Irishness honestly. Besides, one of Damsel’s sisters is an expert at the genealogy stuff and has on numerous occasions rattled off a substantial listing of their Irish ancestors. They definitely qualify as celebrants of St. Patrick’s Day festivities and food.
Here in our little desert conclave, our festivities will be mild compared to what other celebrants are doing on this day. We will be having traditional Corned Beef and Cabbage with Boiled Fauxtatoes (turnips make a good low-carb potato substitute) served with horseradish sauce (for the meat) and vinegar (for the cabbage). Dessert will be a small Irish cocktail.