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Permalink Reply by Marilynn Conway on March 17, 2013 at 1:01pm

I was up early to make my mother's Irish soda bread to have with breakfast.  It is traditional with currents, raisins and caraway seeds.  It has to be made with buttermilk for the added moisture.  On the back of the stove now the brisket is cooking for dinner.  I will be adding the potatoes, carrots and cabbage when the meat is almost ready.  For me, I will have a side of mashed turnips.  We cut in minced onions just before serving.  Does anyone else do that?

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