Culture & Politics


WF is looking to celebrate every holiday this year!! Coming up next…. St Patrick’s Day! Nothing like bringing a little “luck of the Irish” into your home.

We decided on traditional take for this year’s menu as everyone can use a little comfort food. The recipes are delicious but there is definitely no keto happening here! Also, given the amazing charitable donation campaign Guinness is running this year – we are happy to support with a few Guinness based recipes!!

We begin our menu with a traditional Irish Stew – using lamb or beef – your choice and an ever present staple Colcannon!! Thanks to our friends at Of course no menu would be complete with out Irish Soda bread – this 4 ingredient recipe is good for any novice in the kitchen. The menu finishes on a sweet note with a Guinness chocolate cake!



  • 3 tbsp. extra-virgin olive oil, divided
  • 2 lb. beef or lamb, cubed into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, chopped
  • 2 medium carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 3 medium russet potatoes, peeled and cut into large chunks
  • 4 c. low-sodium beef broth
  • 1 (16-oz.) bottle Guinness
  • 2 tsp.fresh thyme
  • Freshly chopped parsley, for serving


Lodge EC6D43 Color 6-Quart Dutch Oven (Island Spice Red)
  • In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
  • In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
  • Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
  • Garnish with parsley before serving.



  • 5 medium Yukon Gold potatoes, peeled and cut into 2″ pieces
  • Kosher salt
  • 6 tbsp. butter, divided
    4 green onions, white parts thinly sliced, greens sliced into 1-inch pieces
  • 1 large bunch kale, stemmed and sliced into 1/2″ ribbons
  • 3/4 c. milk
  • 1/2 c. heavy cream
  • Freshly ground black pepper


Zulay Potato Masher with Premium Silicone-Coated Stainless-Steel Design
  • In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and return potatoes to pot.
  • Meanwhile, melt 4 tablespoons butter in a large pot. Add green onions and garlic and cook until beginning to soften and smell fragrant, about 2 minutes. Add shredded kale, milk, and cream. Let cook 4 minutes, mixing often until milk comes to a simmer and kale wilts.
  • Use a potato masher to mash kale mixture into potatoes until smooth. Season with salt and pepper.
  • Serve with remaining 2 tablespoons butter and more cracked pepper on top.



  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk


Crown Cake Pans 9 inch, 2" Deep, Heavy Duty, Even-Heating, Pure Aluminum, 23 cm Cake Pan
  • Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
  • In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
  • Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
  • Cut an X into the dough with a sharp knife, about 1/4 of an inch deep.
  • Cover the pan of dough with another round cake pan turned upside down.
  • Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.

chocolate Guinness Cake


  • Butter for pan
  • 1 cup Guinness stout
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
  • ¾ cup unsweetened cocoa
  • 2 cups superfine sugar
  • ¾ cup sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking soda


  • 1 ¼ cups confectioners’ sugar
  • 8 ounces cream cheese at room temperature
  • ½ cup heavy cream


Springform Pan Set, 3 Layers Cheesecake Pan Leakproof Round Cake Pan 4 Inch 7 Inch 9 Inch with Removable Bottom
  • For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
  • In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
  • For the topping: Using a food processor or by hand, mix confectioners’ sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
  • Remove cake from pan and place on a platter or cake stand. Ice top of cake only. Enjoy!
AuldHome Rustic White Cake Stand, Farmhouse Enamelware Round Pedestal Cake Stand, Distressed Vintage Style