That is, until I got older.

I was a sixth-year Jun-Fresh-More at a highly acclaimed Catholic university, located in a predominantly German community somewhere in Minnesota. St. Patrick's Day happened to fall on a Sunday, and I was in the middle of a 10-page paper on St. Augustine, due in Theology 321, the next day.

In fact, everyone in the house was mired in college toil, re-hashing history, memorizing body parts and Shakespearian sonnets. At a little after noon, someone mentioned the fact it was St. Patrick's Day and one of the bars in town was serving green beer.

It wasn't the first time in my six-year pursuit of the holy sheepskin that thoughts of adult beverages took precedent over the quest. After a minute or two spent discussing the benefits of a study break, our small band of scholars left the house and began our short trek into town.

We could hear it in the cool, late winter breeze. In fact, we could breathe it in, the sounds and smells of battle, the cries of victory and defeat growing louder as we walked. But when we arrived at the town's main street, we found not a war, but an all-out drunken orgy, a painted green melee of future lawyers, senators and brain surgeons swilling emerald ale from pitchers and ceremoniously pouring the dregs over each other's heads.

As it turned out, every bar in town was serving green beer. After consuming a few and having a few dumped on my head by shirtless rugby players, I came to the conclusion that a lot of really good brain cells were being destroyed right in front of me.

I saved enough of my brain cells to eke out a C-minus on my theology paper. But I did ace my senior thesis when I was able to prove how a highly respected university's cumulative grade-point average dropped an entire point immediately after St. Pat's Day!

Thirty years later, I remember nothing about St. Augustine, and I still enjoy adult beverages. I'm sure my dreams of being a brain surgeon died on that cold, green day long ago, but, what the heck, I've learned far more valuable skills.

In fact, I think I'll use some of those skills right now, and whip up a nice, Irish breakfast.

1 pound Irish bangers or other large pork sausages

8 ounces good bacon, cut into

2-inch pieces

3 onions, sliced

1 1/2 pound boiling potatoes, peeled and sliced

Freshly ground pepper

1/4 cup minced, fresh parsley

Preheat oven to 350. Prick sausages in several places with a fork. Put sausages and bacon in a saucepan and add enough cold water to cover. Bring to a boil, then reduce heat and simmer until slightly tender, 10 to 15 minutes. Drain, reserving the liquid. Skim off the fat.

In a large Dutch oven, layer the sausages, bacon, onions and potatoes, sprinkling each layer with pepper and parsley. Pour reserved liquid over to barely cover. Cover with a sheet of waxed paper, then the casserole lid and bake until potatoes are tender, about 1 hour.

2 tablespoons unsalted butter

1/2 cup chopped bacon

1 cup milk

3/4 cup quick-cooking oatmeal

1/2 cup shredded cheddar cheese

1/3 cup cream cheese

4 eggs, separated

1 tablespoon minced fresh parsley

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon cayenne pepper. Freshly ground pepper

Generously butter an 8-inch soufflŽ dish. Dust with flour and set aside.

In a small skillet, cook the bacon over medium-high heat until slightly crisp. Drain on paper towels.

In a medium saucepan, melt the remaining butter over medium heat, add the milk and heat until almost boiling. Slowly stir in the oatmeal. Cook, stirring constantly, until thick, about 4 minutes. Remove from heat and whisk in the cheddar and cream cheeses until blended. Stir in the bacon, egg yolks, parsley, mustard, salt, cayenne and pepper.

In a large bowl, beat the egg whites until soft peaks form. Gently fold the beaten whites into the oatmeal mixture in thirds until blended. Spoon into the prepared dish and place in a cold oven. Turn heat to 350 and bake, undisturbed, until the center is still slightly soft but the soufflŽ has risen and set, about 40 minutes. Serve immediately.