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The sparing of the green

LeprechaunTomorrow’s St. Patrick’s Day, and to make matters worse it’s a Friday. Lock your doors and fetch the gun. Or at least avoid the insanity that spews forth from the Royal Exchange and Harrington’s in the Financial District.

Although I do in fact have a little Irish in me, I put this and a few other holidays — New Year’s Eve leaps to mind — in the category of missable. They’re like amateur night. If you need such a big excuse to cut loose and drink yourself silly, you’re just not partying hard enough in life generally. And green beer? How about something more creative. Like a Tipperary.

Still, there are a couple of worthwhile things going on. Pop into Café Flore (2298 Market St, at Noe) for "Erin Go Bra-less" for some top-notch drag/cabaret entertainment, benefitting Project Open Hand. Emceed by personal friend Trauma Flintstone, the lineup features such luminaries as Connie Champagne and Ethel Merman (yes, Ethel Merman!). $7 for green beer (ick)/soda, plus raffle.

If you’re looking for something a little more traditional, yes still San Francisco, head on down to Keane’s 3300 Club (3300 Mission St, at 29th) — my new favorite place I’ve not yet been to — for colcannon and corned beef tacos. The Keanes’ own colcannon recipe follows after the jump, in case you would prefer to make a quiet evening of it at home. Just don’t forget your potato ricer! (If you wanna go whole hog with the Irish/gourmet thing, check out corned beef four ways.)

Colcannon

7 large potatoes
1 bunch of kale, chopped
1/2 cup butter
1 bunch green onions, sliced
1/4 cup milk or cream
salt to taste

Boil the potatoes until tender. Melt 1/2 of the butter in a saucepan.
Add onions and kale and cook until tender. Set aside.
Mash the potatoes with the remaining butter and milk.
Combine the cooked kale mixture with the mashed potatoes.
Serve with melted butter drizzled over the top.

Traditionally colcannon was eaten at Halloween.
A heaping portion is dished onto each plate.
A well is made in the center of the mound
to hold a generous portion of butter.
The colcannon is eaten from around the outside in.
To tell fortunes on Halloween, a ring and a silver coin
were mixed into the colcannon….
whoever got the ring was soon to marry
and whoever got the coin would be wealthy.

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