May luck be our companion
May friends stand by our side
May history remind us all
Of Ireland’s faith and pride.
May God bless us with happiness
May love and faith abide.
~Irish Blessing

Americans love St. Patrick’s Day for many reasons. Of course there is the fact that mass consumption of Guinness and Jameson is widely and publicly condoned. We certainly look forward to the release of painting the town green at least once a year. But it seems to go a little deeper than just the revelry. In a country divided in so many ways, St. Patrick’s Day is a joyful holiday we can all (well, except for the real scrooges) agree upon.

St. Patrick’s Day is also a part of our history as a nation. The holiday was first celebrated in the United States by Irish settlers in Boston, MA in 1737. The second largest St. Patrick’s Day parade and celebration in the United States was founded in Savannah, GA in 1813. Over time, the tradition spread from the large colonial cities to the newer states and gradually into smaller towns, anywhere the Irish congregated and lived. These days many, if not most, American cities host festivities that often span several days and offer a wide range of activities. Some are family-centered and religious; some are crowded parades or debaucherous parties that rival only those of Mardi Gras. Whatever your flavor, there is a way to celebrate.

Another tie that binds our love to the holiday is the large percentage of Americans who have at least some Irish ancestry, or claim to. I have never met anyone who wasn’t extremely proud of their Irish heritage, especially on St. Patrick’s Day. As the Irish saying goes, “There are only two kinds of people in the world, the Irish and those who wish they were.” You know it is a proud tradition when hoards of people are pretending to be Irish!

But the truth is no one has to pretend. We are all Irish in some way, shape or form—on St. Patrick’s Day and throughout the year. This is a holiday that has been celebrated in America since before our states were united. With time, and despite the significant opposition our early Irish faced, American traditions were gradually steeped in Irish traditions and vice versa. To the point that they became a significant part of who we all are and what we value. The laudable Irish traits of optimism, hope, faith and loyalty are an integral part of the American spirit as we know it. If you find nothing else to celebrate today, have a drink or two (or six) to that.

Words can be hard to find, but beauty is undeniable. Why not let our flowers do the talking for you this Valentine’s Day? These arrangements and many more will soon be available for purchase at www.rumsongifts.com. Until then, write me at rumsongifts@gmail.com– I’ll be happy to send some on your behalf.

Purify the pleasure of eating simple butter cookies with this recipe from my mother, Eileen Dunham. Mom is an INCREDIBLE baker. Her cakes are legendary among her family and friends and she is an accountant so her recipes are incredibly precise. If you prefer treats that are not super-sweet these addictive cookies will be perfect for you. The recipe makes plenty, so there will be enough for you to eat and then some to give to all your valentines!

According to mom, the right techniques and ingredients make all the difference. Her technique assures a flat cookie, without air bubbles that can make decorating a little bit of a chore if you choose to ice them.

Eileen Dunham’s Premium Butter Cookies
Baker’s Note:

It’s ALL about the butter, so buy the best. French, Irish or Danish. Plugra is my favorite butter for baking. Remember to use unsalted butter. Also, since superfine sugar is expensive, you can make your own by putting the sugar in your Cuisinart for about two minutes.

Preheat oven to 375 degrees.

Step One. 2 Cups (One pound) COLD Imported Unsalted Butter. Cut into ½ inch cubes and set aside to soften a bit while doing step two.

Step Two. Mix these three ingredients in mixing bowl, using flat blade if you have the choice, for about ten seconds.
5 Cups all purpose flour
2 Tsp Salt
2 Cups superfine sugar

Step Three. Add the butter to flour mixture about half a cup at a time, completing the additions within a minute. Beat for another minute or two until crumbled and a bit wet looking.

Step Four. Stir the following well and add to flour/butter mixture. Mix just until combined.
2 Large eggs
2 Tablespoons pure vanilla extract
2 Tablespoons heavy cream

Step Five. Empty mixing bowl on work surface, cold if possible, shape into four or five disks and wrap each disk in plastic wrap. Shaping the dough into separate disks instead of one big ball significantly reduces the chilling time. As soon as you finish wrapping the first disk put it in the refrigerator. It will be cool enough to use by the time you finish wrapping the remaining disks-no need to wait several hours.

Roll the first chilled disk of dough with a rolling pin with a piece of plastic wrap under the dough and a piece above it. Cut the cookies with the cookie cutters of your choice and set on a baking sheet. Try not to use any flour during the rolling and cutting process. Sprinkle colored sugar on top before baking.

Step Six. If you like a thinner, melt in your mouth bite, roll them thinner and bake until they’re lightly toasted (start checking after ten minutes). If you prefer a cookie you can sink your teeth into, something more like a shortbread, roll them thicker-about a quarter inch- and bake until just lightly browned on the edges (start checking after thirteen minutes).

Some additional pointers:
• You will have the best cookie if you bake one sheet at a time, and it takes about the same amount of time to prepare the second sheet as it does to bake the first batch.
• Rinse and dry the cookie sheet to cool it down between every batch.
• You can keep the dough in the fridge up to one week if you wish.
• These cookies are at their best if stored in an airtight container at room temperature for up to five days.

With my interest in Chinese culture and parenting piqued by Amy Chua’s “Battle Hymn of the Tiger Mother,” I have been reading up on the year of the Rabbit which will begin with the Chinese New Year on February 3, 2011. By most accounts this year should be a good one, despite the fact that my attempts at Chua’s style of parenting are likely to prove only semi-feline (i.e., I signed both kids up for music lessons and summer tutoring but will opt out of the three hour practice sessions).

According to About.com, the focus of year of the Rabbit is on quiet refinement, family, education and culture. The peace and harmony of the Rabbit will be a welcome change from the pain and tumult of 2010, the year of the Tiger. Even a novice like me can recognize that the year of the Rabbit sounds particularly auspicious. I certainly hope this proves to be the case for your family and for mine as well.

A final note for those of you who are intrigued by interesting and possibly non-credible information from online sources… You should be aware that cleaning your house in the days that follow the beginning of the Chinese New Year may result in unwitting removal of the good luck the Rabbit brings. The recommendation is to avoid cleaning for several days this week. Happy New Year indeed!

Cross-stitch Rabbit image courtesy of Google Images.

Think for a minute about what it means to live a life that is both tasteful and delicious. We savor certain flavors, sights, and sounds, and relish in experiences that fill us with joy and anticipation. Of course we do! And yet, there is so much more to life. Our gratitude—for life, friends, loved ones, and clients—is much of what comes to define us.

I hope the Good Taste and Gracious Gifting blog will be a fun-loving expression of this duality. I look forward to sharing recipes for the products featured in Rumson Gifts baskets and the gifts I love to give. I will also celebrate the joy, laughter, sympathy, and concern that stem from being a gracious hostess, part of a loving family, a true friend, and sincere business partner.

In that vein, here is a toast to all the things that make life worth living. May we savor them together for years to come!

Catherine