Baltimore is the sin-city of the ages, originally established from the tobacco and sugar trades with the Caribbean, but when the potatoes in Ireland disappeared a massive exodus of settlers flooded the area leaving their mark on the city. The name Baltimore is from the Irish city in County Cork, Anglicized from “Baile an Tí Mhóir” meaning “Town of the Big House”.

Since St. Patty’s Day falls mid-week, that leaves you with only one option — celebrate the weekend before AND after. It’s only fair. With only one weekend to explore Baltimore, do three things: pub crawl the bay, pub-crawl Fell’s Point, and slink over to the cemetery — preferably the one where Edgar Allen Poe is buried. (Just be careful not to drunkenly stumble into a crypt.)

The downtown area of Baltimore is centered on the bay, and houses ships of today and yesterday. A fine example of fleeting American craftsmanship is the USS Constellation permanently docked here. If you’re a sports fan the Boston Red Sox (another fine strappin’ young Irish lad of a team) are playing spring training games the weekend before, and there are games all week long. Ah, the Great American Pastime — bringing Irishmen and beer together for a century, and now you too.

A bit uptown from downtown, but a fun stumble over is the little church cemetery that houses the grave of Edgar Allen Poe, who resided in Boston and Baltimore. The graves here date back to the late 1700s and the grounds are well kept and classically spooky.  Also in the city is the earliest surviving home in which Poe lived, and now operates as the Edgar Allen Poe House and Museum.  If you’re looking to go ghost hunting, wander on over to a little place in Fell’s Point (said to be Poe’s final drinking hole) called The Horse You Came In On. It is rumored that an upstairs room is occupied by a spirit named “Edgar”.

Fell’s Point, once popular with the sailors has been refurbished and is the new hip spot. There are more than 120 pubs to whet your whistle, cobblestone streets, music, shopping and great local eats.  With a rich maritime influence left behind from St. Patty’s Days gone by, some of the infamous naval beauties were built in Fell’s Point yards, epitomizing the clipper-ship with the area. The aforementioned USS Constellation calls Fell’s Point home, as well as many Civil War ships, and privateers.

Speaking of navy

Not so far from Baltimore is Annapolis, home of the US Naval Academy, the ratification of the Treaty of Paris, and one of the original capitols of the United States. In Annapolis, the history seems to seep from the cobblestones.  Walk down the same streets that George Washington and Thomas Jefferson tread, and were once a hot-bed of patriotic action. There are several homesteads on the main street that have been transformed into quaint inns dating back to the mid-18^th century, including the Maryland Inn, whose tavern hosted the likes of Ben Franklin and John Adams.

Host to the two largest in-water boat shows each year in October, and year round races, there is a constant stream in and out of Annapolis  year round of sea-worthy vessels coming in to port, to eat the fresh crab-legs and drink stout pints as in the days of old.

Annapolis is another small-in-square-footage-big-in-possibilities charmer. Theater thrives there, premium yachting abounds, and there are plenty of historical pubs and shopping to keep you entertained for the weekend.

While this may be the cleanest debauchery you’ve ever partaken in, the cities of Baltimore and Annapolis are picturesque, sports-worthy, pub-alicious, and just their streets are waiting for you to dance down. Don’t forget to wear green. I’ll be watching for you, pint in hand.

For more information on the historical Inns in Annapolis visit Http://www.historicinnsofannapolis.com. For more information on The Horse you Came In On visit http://www.myspace.com/thehorselive . And lastly the Poe House/Museum is here: http://www.eapoe.org/balt/poehse.htm.

Carly Erin O’Neil, our favorite lass, reported from Baltimore and Annapolis.

Set for $34.99, the Boondock Saints Blu-ray features deleted scenes and outakes with commentary from cast and crew and a special director’s cut.

We would like to see a “Saints” documentary or featurette — something NEW that you couldn’t find on the DVD and Special Edition DVD of the movie.

Boondock Saints is one of the great cult classics of all time, but moreso if you live in Boston.

Just in case you aren’t familiar:

Irish brothers Connor and Murphy MacManus live and work in South Boston. After killing a Russian mobster in self-defense, the brothers believe they have found their calling from God ridding the earth of human evil. So they set out to complete their divine deed by ridding the streets of gangsters, criminals and lowlifes; and as the body count rises, the brothers become local heroes (deemed the “Boondock Saints”) even as the police are on their trail. By risking their lives for their beliefs of Veritas (truth) and Aequitas (justice), the vigilante brothers take the law into their own hands…until they are pursued by unorthodox FBI agent Paul Smecker who follows their trail of bloodshed, but admits that the boys are doing exactly what he has always secretly wished to happen.

Take Katherine Heigl for instance.

The “Knocked Up” star is half Irish, and was recently seen showing off her emerald pride by wearing the Primp’s Four Leaf Clover Hoodie ($165 at Bloomingdales).

The soft and cuddly hoodie is extra long zip jacket style with an elongating, flattering fit with an all-over print and rhinestone detailing that is both cute and stylish.
 
The Primp shirt may be hot, but if you don’t wanna spend $165, there are a few more options including an always popular Flogging Molly hoodie and just about anything form the vast collection of Notre Dame merch.

Katherine Heigl still looks hot in her shirt though.

In downtown Boston, where the city has celebrated St. Patrick’s Day since the mid-1700’s, Blast’s John Forrester gathered together a small group for an evening of Irish cuisine and beer. Beginning with pints of Guinness as Shepherd’s Pie was being prepared, the five guests sampled various Stout-based concoctions.

Guinness, by far Ireland’s most commercially successful beer, is often mixed with other types of beer and liqueurs. Both in the U.S. and in Ireland, the most common example is the “black and tan,” or “half and half”–one part stout and one part lager or ale, such as Harp and Bass. Another popular mix was the “black fog”–a few splashes of Chambord, a Black Current flavored liqueur, and Guinness.

Overall, the crowd-pleaser seemed to be the Black and Gold–half Stout and half alcoholic cider, such as Magner’s or Strongbow. There are, of course, countless other concoctions that will allow you to go beyond the standard pint of green-dyed Budweiser or traditional Guinness this holiday, so strap on that shamrock, throw on a green t-shirt, and start your own St. Patrick’s Day tradition this year.

“Craic” is an Irish term for a light-hearted evening filled with good food, drinks, music and laughter. While there are many ways to celebrate the holiday–breweries, bars and restaurants are all known to have events–try inviting some friends over for an intimate night of Irish food and drinks this St. Patrick’s day. Instead of the stereotypical corned beef, hash and green beer, here’s a unique dish from the land of Erin that is sure to help bring a bit of craic to your St. Patrick’s Day party.

The Blast Shepherd’s Pie

Serves 5-6

2 to 2 1/2 pounds potatoes, such as russet, peeled and cubed
3 tablespoons sour cream
1 cup milk
Salt and black pepper
extra-virgin olive oil

1 11.5 fl. Oz. bottle of Guinness Draught Stout
2 pounds ground beef

1 clove garlic
2 medium-sized carrots
1 large onion
2 1/2 tablespoons salted butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
2 heavy dashes of Worcestershire sauce
1 cup frozen peas
1 teaspoon paprika or cayenne pepper

Hot sauce (optional)

Prep Work: Chop carrots, onions and garlic. Peel potatoes and cut into 1 to ¾ inch cubes.

Begin by boiling the potatoes with generous dashes of salt while you warm a skillet on another burner to cook the beef. While the potatoes cook, add a small amount of olive oil to the pan and the chopped garlic. When the garlic begins to smell fragrant, add the ground beef and cook for a few minutes. As the meat begins to turn brown, add salt, pepper and a third of the Guinness bottle. If so desired, add a dash or two of hot sauce as well. Once the beef is browned throughout, add carrots and onions, and stir often.

Keep an eye on the potatoes; when they’re tender, drain the water. Add milk and sour cream, and mash until mostly smooth. Once they’re at the desired consistency, cover and set aside.

To make the gravy, use another burner on medium heat and melt butter in a small skillet. Once the butter is liquified, add flour, chicken broth, salt and pepper, and the remaining 2/3 of the Guinness. As you’re making the gravy, preheat the broiler on a high setting. Stir constantly so that the gravy does not melt, and no lumps of flour remain. Let it thicken as it cooks for a minute or two, and then add to the meat and vegetables. Lastly, add peas to the meat.

Take out a rectangular baking pan with 3 to 4 inch sides, and fill with meat and vegetables. Cover bottom of pan evenly and then spread potatoes over the meat, forming a top layer. Sprinkle fine layer of paprika or cayenne over the top.

Place the pan away from the heat source in the broiler and cook until top layer of potatoes are browned.