"An Irishman is never drunk as long as he can hold onto one blade of grass to keep from falling off the earth."

Blimey! Luck o' the Irish to you. (Insert cliched Irish expression here.)

Now that I've got that out of the way...

Since I've officially discovered my lack of love for Guinness (straight from the Brewery itself), I have to celebrate St. Patrick's Day some other way. I made a fantastically easy guacamole yesterday (see recipe below), but my desire for green foods was not satisfied. So today I baked a lime pie. To my disappointment, it was not green. Apparently you have to use food coloring or actual key limes (definitely not in season or local!) What a drag. Still, the intent was good. Perhaps tomorrow I'll have some sausage and potato coddle. Then again, maybe not. My festive green socks will have to suffice.

Ridiculously Easy Guacamole

3 ripe Hass avocados, peeled and pitted
1/4 cup finely chopped red onion
1/2 tsp kosher salt (sea salt works too)
1 tbsp lime juice
1 serrano chili or jalepeno pepper, chopped finely (I just did a quick shake of chili powder, since I'm not overly fond of spiciness)
1 Roma tomato, seeded and diced (I used 6 cherry tomatoes, but I would have liked a few more I think)

In a food processor or blender, combine all ingredients except tomato. Pulse several times until you reach the desired consistency. It can be as smooth as you like. Spoon in tomato. Cover and chill at least 30 minutes.

Serves 16

Per serving (about 2 tbls I think): 48 cal, 4g fat, 3g carbs, 2g fiber, 1g protein

We served this with raw veggies and it was great. The carrots and cauliflower were my favorite, but I bet celery would be good too. Of course, toasted pita or tortilla chips would be good also.

(Key) Lime Pie

7 egg yolks, beaten until frothy (make omelets or egg scrambles with the egg whites...)
1 and 1/2 cans sweetened condensed milk
3/4 cup key lime juice (all I had was regular lime juice; we'll see if it makes that big a difference)
Graham cracker crust shell (either pre-made or make by hand)

Add all ingredients to a mixing bowl, stir until blended.

Bake at 325 F for 15 minutes. (You'll know it's done when a knife stuck in the center leaves an indention when removed. It will not be clean.)

Allow to set in fridge. Serve with whipped cream.

Serves 8