|Jon Edwards Photography|
I love St. Patrick's Day for several reasons.
My first husband was a dentist, my second is a lawyer. My lover in between was Irish.
He was the best and the worst of boyfriends. Fun, wild, and chock full of troublesome charm. My sisters named him "O' Danny, O' Boy!" When my mother met him, she said very clearly, "He's so cute, but certainly not marriage material." My mother always had a point. She was right of course, and no one knew better than me that he was in for a speedy sprint kind of life, rather than the long race.
For two or three St. Patrick's Days , I pretended to be Irish. It was a stretch. I was dull compared to a room full of Leprechauns, and no one was fooled by my green hat. The Irish really know how to have fun. I filled in the gaps of my heritage by learning about Absinthe and I discovered that I like kissing green fairies.
In case you are looking for something special this St. Patrick's, here are some things to know about Absinthe. Please rehearse your own limerick.
The name Absinthe comes from the botanical name Artemesia absinthium, which is commonly known as wormwood. Wormwood was first used for medicinal purposes in ancient Greece, but the alcoholic drink was not created until 1792. A French doctor living in Switzerland distilled the wormwood plant in alcohol and added anise, lemon balm, and hyssop. The doctor is only one of many folks credited with the birth of Absinthe, including the Henriod sisters. The actual inventor or inventors remains a mystery. I would like to think it was the sisters, cooking up this powerful elixir to serve their community.
The traditional way to drink Absinthe is to pour one ounce in a glass and place a sugar cube on a fancy, slotted spoon that rests on top of the glass. Drip between three and four ounces of very cold water over the sugar cube so it dissolves into the Absinthe below. Your drink will turn opalescent and the aromas from the herbs should bloom.
I like brown sugar cubes. I don't know why.