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Items like stew made of mutton, beef or lamb, cod fish cakes and potato dishes are notably associated with Irish cuisine. However, many may be surprised to learn that pork has been a key part of the Irish diet for centuries.
In fact, dating back to Neolithic times, large amounts of pig bones have been found near ancient habitations in what is now Ireland, likely indicating that wild boar, and eventually domesticated pigs from farms, were a prime source of food.
In the 18th century, Ireland was a major exporter of pork, butter and cheese. Irish cured bacon and ham were coveted, as were pork sausages, which are staples of traditional Irish fare.
That is why ‘Cider-Braised Pork with Apples, Onions and Thyme’ can be the perfect recipe for an Irish night at home.
This recipe is courtesy of ‘Edible Seattle: The Cookbook’ (Sterling Epicure), edited by Jill Lightner.
CIDER-BRAISED PORK WITH APPLES, ONIONS, AND THYME
2 Tbsp. all-purpose flour
Salt
Freshly ground black pepper
1 tied pork shoulder roast, 3 to 4 pounds, netting or string intact
1 Tbsp. peanut or vegetable oil, plus more, if needed
1 Tbsp. olive oil
2 medium leeks, halved lengthwise and cut into half-moons
2 cloves garlic, finely chopped
½ pound small yellow pearl onions, peeled
1 Tbsp. chopped fresh thyme
3 to 4 cups hard apple cider
1 tart apple, peeled, cored and cubed
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh flat-leaf parsley
1. Preheat oven to 325 F. Heat a large, heavy, ovenproof soup pot or Dutch oven (with a tight-fitting lid) over medium-high heat. Place the flour on a small plate. Season flour liberally with salt and pepper. Pat pork dry; then coat it on all sides with the flour mixture.
2. When the pot is hot, add peanut oil and sear pork (leaving the string on) until nicely browned on all sides, 3-4 minutes per side. Transfer the pork to a plate, and carefully wipe the pot clean with paper towels. Reduce heat to medium.
3. Add olive oil to the pot, then the leeks, and cook, stirring, for 3 minutes. Add garlic, onions and thyme, and season with salt and pepper. Cook and stir for 2 minutes, then nestle the pork in among the vegetables. Add cider until it comes about halfway up the sides of the pork, cover the pot, and transfer it to the oven. Braise for 1 hour; then turn the pork over, add the apple cubes, and braise for another hour or so, until the pork yields completely when poked with a skewer.
4. Transfer pork to a platter, cover with foil, and let rest. Meanwhile, return the braising liquid to the stove top, and simmer until considerably thickened, about 15 minutes. Stir in the mustard; then season to taste with salt and pepper. Stir in the parsley.
5. Slice pork and top with the apples, vegetables and braising liquid.
Serves 6
Serving suggestion: This dish is tailor-made to be eaten with a bowl of mashed potatoes

DEAR ABBY: Regarding “Recipe for Disaster in Texas” (Feb. 17), I have to say I disagreed with your response. Although Michelin won’t be awarding me any stars, I consider myself a good cook, and I strive to make unique, flavorful meals for my family. My husband frequently feels the need to doctor my recipes, and I think it’s disrespectful of the time and care I took in preparing the meal.
He insists on combining ingredients that don’t belong together. He puts cheddar cheese on spaghetti Bolognese and ranch dressing on chicken teriyaki. He knows this isn’t appropriate, and he would never ask for this modification in a restaurant.
“Recipe” should learn to appreciate that his wife is preparing meals for him. If he can do better, he can take over the cooking.
FLAVOR QUEEN OF NORTH CAROLINA

DEAR QUEEN: I enjoyed the responses to that letter about a husband reseasoning his wife’s gourmet meals to her distinct displeasure. Some of the online comments made me chuckle, so I’ll share them, too. Read on:

DEAR ABBY: While I was in the military, it was normal to add salt, pepper and ketchup to everything without tasting it first. The habit has followed me for 50 years, no matter where I am.
I tell the host that it’s normal for me and to not take it personally. Mac ‘n’ cheese needs ketchup; veggies, potatoes, eggs and watermelon need salt; most everything else needs pepper.
For me to taste something, it has to burn my tongue.
VIETNAM VET IN MISSOURI

DEAR ABBY: That wife sounds like an oversensitive control freak. Personally, I can’t handle peppers, but I do like lots of cheese and sour cream on my enchiladas.
My wife, who does the majority of the cooking, knows my preference, so she does me the honor of putting more of that on my enchiladas. I also like to dip my fries into mayo instead of ketchup, so she obliges.
This is what we do for people we love. We don’t threaten, “My way or the highway, Bub!”
G.S. IN ABBYLAND

DEAR ABBY: I laughed when I was told to substitute “healthy” plain yogurt for sour cream. It never tasted anything like sour cream to me. Then I got some Greek yogurt and realized it works just as well. (It’s an excellent protein source, and many older adults need more as we age.) Now I add plenty without feeling guilty.
ONLINE LOVER

DEAR ABBY: My husband jokes that he has Mexican taste buds but a white guy stomach. Thank heavens we have separate bathrooms.
C.K. ON THE NET

DEAR ABBY: I know when my husband gets out the Tabasco that the meal is not quite to his liking. I don’t usually mind, because I don’t cook just for him. I cook for the entire family. (And, just for reference, he thinks I’m an amazing cook.)
P.M. ON THE WEB

DEAR ABBY: Oh, yes — Tabasco sauce. My dad had so much of it in his lifetime, he should have been McIlhenny’s pitchman. I can see the ad now:
Announcer: What do YOU have Tabasco with?
Man: I have it with chili!
Woman: I have it with eggs!
My dad: I have it with a straw.
“ABBDICT” A.C.
***
What teens need to know about sex, drugs, AIDS and getting along with peers and parents is in “What Every Teen Should Know.” Send your name and mailing address, plus check or money order for $8 to: Dear Abby, Teen Booklet, P.O. Box 447, Mount Morris, IL 61054-0447.

The Daily Review/Geoff Stoute
One of Morgan City's best-known essential workers, the butcher statue atop Cannata's Market, is observing coronavirus mask guidelines, not to mention social distancing. He's ready for Phase One.

The St. Mary Parish School Board voted Thursday not to renew the contract of the man who has served as Morgan City High’s principal for 14 years and was this year’s district Principal of the Year.
Principal Mickey Fabre had been removed from the post before classes were suspended in March by COVID-19 restrictions. Superintendent Teresa Bagwell had declined to talk about the matter publicly, citing personnel privacy concerns. The board’s deliberations at Thursday’s meeting were conducted in closed session.
But Fabre offered some clues during a sometimes heated defense in open session.
Fabre said he had refused orders to provide disciplinary write-ups in the case of two employees, one of whom was fired and the other transferred.
He said he refused to write up one of the employees because she had a picture of a student on her phone against district policy. The student was the employee’s child, Fabre said.
Fabre said Bagwell came to his office and ordered him to write up the employee, and he still refused.
Later, Fabre was accused of not returning a phone call from the Central Office the same day and for not attending a meeting last year when he was away on a camping trip.
“That’s called piling on, adding a long list of things to a weak or nonexistent case to make it seem more substantial,” Fabre said.
Later, a 10-page report accused him of stealing a cellphone, even though there are cameras throughout the building, and of cursing and throwing a book at a teacher during a faculty meeting.
Fabre said his defense wasn’t included in the report even though he was interviewed for 30 minutes. He also said it was improper for Bagwell to serve both as the investigating authority and as a witness in the case.
He characterized the charges as “false, unproven, undocumented and unsubstantiated claims and allegations.”
Fabre has worked for the district for 26 years and as Morgan City High principal for 14. He is president of the district’s principals association. This year’s Principal of the Year Award was his third.
Fabre was not present at a School Board meeting earlier this year at which Students, Teachers and Principals of the Year were recognized.
The vote to accept Bagwell’s recommendation not to offer Fabre a contract renewal passed 6-5.
Board members Ginger Griffin, Marilyn LaSalle, Wayne Deslatte, Dwight Barbier, Roland Verret and Michael Taylor voted to end Fabre’s contract. Joseph Foulcard, Sylvia Lockett, Kenneth Alfred, Pearl Rack and Alaina Black voted against Bagwell’s recommendation.

This story has been edited to correct Dwight Barbier's name.