Monday, March 3, 2008

Proposition 3-17


Help the brewers of Guinness stout get 1 million signatures by
midnight on March 16th to help make St. Patrick’s Day an
official holiday. Go to to sign the petition
or simply text “SIGN” to 65579 to make a difference.

With nine times more Irish-Americans in this country than there are people in all of Ireland, never before has the Irish Spirit been so
alive. Come St. Patrick’s Day, that spirit is even more pronounced as everyone reveals a little bit of their Irish side. From the camaraderie
in the streets to the joy pulsating in their hearts, people from all nationalities and backgrounds bask in the glory that is Irish.
That is why Guinness and the undersigned, present Proposition 3-17 which hereby requests that St. Patrick’s Day be made an
official holiday not only to officially commemorate the spirit of this day, but to celebrate and honor St. Patrick himself. A man once
known for driving snakes out of Ireland, St. Patrick now embodies the pride and strength in all who are Irish and in Irish enthusiasts
alike. March 17th, St. Patrick’s Day, is a widely celebrated holiday in the US. Not only Irish Americans, but an ever-growing community
of people in America from all races, creeds and weltanschauungs partake in the day’s festivities.
Guinness and Proposition 3-17 supporters believe that a regulated, official holiday would not only reduce the amount of employees
missing work in order to celebrate St. Patrick’s Day, but officially allow people to express their Irishness. Guinness and Proposition
3-17 believers strongly urge you to consider making this day official so that it can be observed and celebrated annually by all
Americans for generations to come, when not only our nation, but nation's around the world, will join together to enjoy the parades
and fellowship and a pint of Guinness stout or two.


GUINNESS® Marinade Sauce

  • 2 cup GUINNESS® Stout
  • 1½ cup beef broth
  • 1 tomato, finely diced
  • ¼ cup parsley, chopped
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tsp Worcestershire sauce
  • 5 drops hot sauce
  • ½ tsp black pepper
  • ½ tsp salt
  • 4 tbsp butter, unsalted

1) Pour all the ingredients (except butter) into a saucepan on medium heat. Bring to a boil and simmer for
about 15-20 minutes.
2) Remove the bay leaf and stir in softened butter, 1 tbsp at a time over low heat. Stir constantly until the
butter is completely incorporated into the sauce.
3) Let cool. Use as a marinade for steaks, chicken or pork.


Prep time: 15 minutes
Cook time: 30 minutes

3 lbs boneless beef sirloin, cut into 1” cubes
2 tbsp salt
1 tbsp pepper
¼ cup butter
¼ cup olive oil
3 lbs onions, chopped
2 pt GUINNESS® Stout
1½ qt beef stock
1½ lbs carrots, cut into 2” pieces
¾ lb parsnips or turnips, cut into 2” pieces
¾ lb rutabagas, cut into 2” pieces
½ lb celery
1½ lbs potato, cut into 1” cubes
Prep time: 20 minutes
Cook time: 1½ hours

1) Season beef with salt and pepper to taste.
2) Heat oil and butter in kettle. Add meat. Brown on all sides. Remove meat and set aside.
3) Add onions and sauté until soft.
4) Place meat back in pan and add GUINNESS®.
5) Add enough beef stock to cover meat. Cover pan and simmer over low heat for one hour or until
meat is tender.
6) Add carrots, parsnips, rutabagas, celery and potatoes and cook until vegetables are tender and
sauce is thick, approximately 20 minutes.

Chocolate GUINNESS® Cake

3 squares of unsweetened chocolate
2½ cups all-purpose flour, sifted
1 tsp salt
1 tsp baking soda
¾ cup shortening
1½ cup sugar
1 tbsp orange peel, finely grated
4 eggs
1 cup GUINNESS® Original Draught
4 oz bar of sweet chocolate, broken into small pieces
¾ cup water
¾ cup butter
2 tbsp blanched slivered almonds

1) Melt chocolate in a small saucepan, then cool, slightly.
2) Sift together flour, salt and soda.
3) Cream the shortening and sugar in a mixer until light and fluffy.
4) Add eggs, one at a time, beating until light and fluffy.
5) Add dry ingredients alternately with GUINNESS® to cream mixture, beating well.
Stir in the chocolate.
6) Place batter into 2 greased and floured 9” layered cake pans. Bake at 350° for 30 minutes or until
cake tester comes out clean. Let stand in pans for 5 minutes, then remove layers to rack and cool.
7) In the top of a double boiler over simmering water, melt the chocolate with the water, stirring often.
Remove pan from heat and stir in the butter.
8) Pour warm icing over bottom layer cake, spreading evenly with a spatula. Top second layer.
Finish icing cake.
9) Arrange almonds in pattern on top of cake.
10) Refrigerate 2 hours or longer before serving to allow the icing to harden.

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