Forrrrrr muh house, McRrrrearrry, (ain't that one o' dem Irish types what tries to mess wit me pal Bugs Bunny?) it's a pot 'o the Corned beef that's been-a stewin' all the long day. Then, when I gets home from a back-breakin' day of splittin' rocks in the mine, with muh baaaare hands, I takes the spuds, peels 'em, and adds 'em to the stew with some of them bright orange carrots, chopped up into lovely chunks, and some good yeller onion slices. And to make it special, ya got ta add some good rutabegga, don'tcha know? Then, as a last touch, ya season it with a bit-o the black pepper. If'n yer brave, like them boys that think they can beat me at a game of 301, ya might add a half cup of celery root for a taste that's as lovely as a young lassie playin' in a field of shamrocks.
Now I do have some of the old country runnin' through me veins, along vit der Doiche. Throw in some Ojibwa, Cheroke, and French, and is a true yoopoer besides, well, you get the idea. Maybe that's why I love food from so many places in the world.
Oh, and just so you don't contact my employer, I'm a telecom type with a B.S. in Electrical Engineering Technology, who's never set foot in a mine in his life.
Seeeeeya; Goodweed of the North