Tag: St. Patrick’s Day

Celebrating the Tastes of St. Patrick’s Day

St. Patrick, considered to be the founder of Christianity in Ireland,  was not Irish; he actually was British. At about 16, he was captured and taken as a slave to Ireland where he worked as a shepherd. Until then, he had no interest in anything spiritual. During his time in captivity and his solitude as a shepherd, he turned to God.

After 6 years, he escaped back to Britain where he devoted his time to spiritual development and became a priest. Ultimately, he had a vision calling him to return to Ireland in order to bring Christianity to the pagans living there.

St. Patrick is celebrated as the Apostle of Ireland, one of the most favorites of saints. He is remembered and celebrated on the anniversary of his death on March 17.

Just in time for your St. Patrick’s Day celebrations:

 

green eggs and ham via julie kohl

 

Julie Kohl: Green Eggs and Ham Crepes

Theodor Seuss Geisel, or Dr. Seuss as we now know him, began his famed writing career while in attendance at Dartmouth College in Hanover, New Hampshire. Still Ted Geisel at the time, he was writing for the campus based humor magazine Jack-o-Lantern of which he became editor-in-chief during his Junior year. As was tradition for the publication, the content within the magazine was rarely signed by the author. While he claims to have contributed a number of pieces his exact contribution is unclear except in terms of his artwork. The magazine also published artwork which unlike its “lit” was nearly always signed. The publication was peppered with his illustrations from 1921-1925. He admits that, during this time, he “discovered the excitement of ‘marrying’ words to pictures.” READ MORE

Debbie Arnold: Kiss Me. I’m Irish in Arkansas

Whether it’s a longing for spring and warm weather, a sense of a new beginning or just a turn of the calendar, it seems everyone becomes a little Irish when March rolls around. We green up our wardrobes, fill vases with shamrocks and daffodils, and cook up vats of corned beef and cabbage. And even though we’re told it’s not truly Irish, we serve it up with fervor, Irish soda bread and mugs of Guinness Stout™.

For many Arkansans, it’s not something we pretend to be; being Irish is knotted throughout the branches of our family trees. It’s in the stories we share and the longing for ancestral connections. Our names may not be O’Brien or O’ Sullivan, but we’re Irish nonetheless. READ MORE

 

Anita Stafford: Shamrock Pretzel Treats

These Shamrock Pretzel treats will be sure to please any little (or big) leprechauns you might have around the house celebrating St. Patrick’s Day with you. The sweet and salty taste of these treats make a great addition to a party table, and the candy shamrocks add a pop of color. READ MORE

Debbie Arnold: Slow Cooker Corned Beef Dinner

I am not Irish, but once March rolls around I get excited about St. Patrick’s Day parades, Irish food, Irish music, Irish pubs, and people wearing every shade of green in an effort to not get pinched. It is a day for many to share memories and their heritage, but for me, it is also a sign that spring is around the corner. Since I am not a fan of winter, I have latched onto St. Patrick’s Day as a day that signals the coming of spring. READ MORE

We’re All a Little Irish on St. Patrick’s Day {Foodie Friday}

By Anita Stafford of Sugar, Spice and Spilled Milk

As a child, St. Patrick’s Day meant little more to me than being sure to remember to wear something green to school so that the classroom pranksters wouldn’t catch me at every chance and give me a painful pinch and a hearty laugh. Since those guarded days of being sure to prominently wear my green, I have learned that there is much more to the history of St. Patrick and the country of Ireland than the “wearing of the green.” 

According to history St. Patrick was a missionary to Ireland, and he was so revered for his work there that his death on March 17 is now commemorated as St. Patrick’s Day. He used the three leaves of the shamrock to teach about the Holy Trinity in his missions. The green shamrock is still a symbol of St. Patrick’s Day celebrations in many countries. My thinking is that St. Patrick could have never envisioned that someday little girls would wear green to protect themselves from pinches on a day set aside in his honor. 

Throughout the years the people of Ireland have suffered from civil war, occupation, and famine. During the 1800’s millions of Irish emigrated because of famine and political structure. Even with all the hardships the Irish people have historically endured, they have been characterized to be generally hardworking, yet easy-going and humorous people. 

When I look at my own family tree, I get a glimpse of the American melting-pot, and I find back in 1836 my mother’s great grandfather was born in Ohio with a decidedly Irish name. Abraham McHenry was born to parents who lived at the precise time in history to have possibly fled Ireland due to famine or the exploitation of the tenant farmer. My family roots grow in several directions, and one of those roots leads to Ireland. 

Probably much of what I know about the Irish people is stereotypical, but I do believe it is a fact that potatoes were an important crop on their farms. Because St. Patrick’s Day will be celebrated next week, I’d like to honor my wee bit of Irish heritage from the McHenry clan with some recipes that perhaps are similar to the kind prepared by Irish women long ago. But even if you can’t find an Irish name anywhere on your family tree, go ahead, don your green and speak a little brogue, after all, isn’t everyone a little Irish on St. Patrick’s Day?

anita 1

Slow Cooker Potato Soup
Yields 12
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Ingredients
  1. Potato Soup
  2. 6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 ¾ pounds)
  3. 1 large onion, chopped (about 1 ½ cups)
  4. 2 cloves garlic, minced
  5. 3 (14 ounce) cans chicken broth
  6. ¼ cup butter
  7. 2 ½ teaspoons salt
  8. 1 ¼ teaspoons freshly ground black pepper
  9. 1 cup half and half
  10. 1 cup (4 ounces) shredded sharp cheddar cheese
  11. 3 tablespoons chopped fresh chives
Toppings
  1. 6 slices bacon, cooked and crumbled
  2. Sour cream
  3. Shredded cheddar cheese
Instructions
  1. Combine potatoes, onion, garlic, chicken broth, butter, salt, and pepper in a crock pot.
  2. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until potatoes are tender.
  3. Mash some of the potatoes until mixture is slightly thickened; stir in half-and-half, cheese, and chives. . Serve in bowls, sprinkled with toppings as desired.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Brown Soda Bread
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Ingredients
  1. 2 ½ cups whole wheat flour
  2. ½ cup all purpose flour
  3. ½ cup steel-cut oats
  4. 2 tablespoons brown sugar
  5. 1 tablespoon wheat germ
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. ½ teaspoon salt
  9. 2 cups low-fat buttermilk
  10. 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 325 degrees F.
  2. Coat a 9 x 5-inch loaf pan with cooking spray, then line the pan with parchment paper and coat the paper with cooking spray
  3. In a large bowl, combine both flours, oats, brown sugar, wheat germ, baking soda, baking powder, and salt.
  4. combine buttermilk and egg, then add to the flour mixture, stirring just until combined.
  5. Spoon the mixture into the prepared loaf pan. Bake for 1 hour and 5 minutes, or until a wooden pick inserted into the center comes out clean. Invert bread onto a wire rack, remove parchment paper. Cool before slicing.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Anita2AnitaStafford lives in NE Arkansas and blogs at Sugar, Spice and Spilled Milk. She believes a house can never have too many bookshelves, andconfesses that she has seldom met a food she  didn’t like. Her favorite Irish saying is, “May your home always be too small to hold all of your friends.”