March Bucket List

BY SUSAN B. B. SCHABACKER

March is here, and so is St. Patrick’s Day when you wear green or get pinched! Whether celebrating amidst shamrocks, leprechauns (friendly, not scary), and everything Irish and green, or are looking for creative ways to spend your time this month, here’s a list of ideas.

SHAM-ROCK-IT-OUT!

• Search for that elusive 4-leaf clover and then pot some shamrocks and bring them indoors.

• Get some shamrock confetti and adhere it with a dab of eyelash glue for decorative eyes, paired with some green eyeshadow.

• Make shamrock cupcakes or cookies (use green M&M’s and green frosting).

• Plan a treasure hunt with a pot o’ gold at the end of the rainbow, with prizes for all participants.

• Watch the sunrise and sunset and sing along with songbirds.

• Get your funny on. Nab inspiration from your fav comedians and compile a collection for when you need a laughter lift.

• Be a kid again and hang out with the kids. Wear a fun and funky outfit (like a onesie), head to the playground, break out the bubbles, and end the day with a bubble bath (rubber ducky included).

• Plant herbs (or shamrocks!) in

Mason jars or empty cans and enjoy an indoor herb garden.

Make the most of fresh herbs as edible garnishes for bites and beverages.

CREATIVELY CELEBRATE ST. PATTY’S!

Leprechaun Fruit Snack

INGREDIENTS: One green apple, one clementine, raisins, cashew or strawberries, toothpicks, and peanut butter

INSTRUCTIONS: 1) Cut a thick apple circle slice and stand it straight up. For a leprechaun hat, cut a piece of green apple into a small square or rectangle and secure above the circular face (apple round) with a toothpick.

Good Luck Irish Rainbow Rainstick Wands

MATERIALS: Craft paint in rainbow colors, fabric scraps, paper towel rolls, dried rice or lentils, scissors, glue, masking tape, glitter (optional), and cotton balls

INSTRUCTIONS: 1. Cut a square of fabric and adhere it to one end of the paper towel roll with glue, and wrap a few times with tape to secure.

2) Use dollops of peanut butter to adhere raisins for the eyes and nose, and add a cashew or strawberry piece for a smiling mouth. 2. Put 2 to 3 Tablespoons of rice or dried lentils into the tube and add another fabric square to the opposite end of the tube.

3) Peel the clementine and layer the pieces like a scarf around the bottom of the apple face. Use toothpick pieces or peanut butter to secure.

Recipe adapted from: kitchenfunwithmy3sons. com/st-patricks-day-leprechaun-fruit-snack/

St. Patty’s Green Cookies (6 Dozen Cookies)

INGREDIENTS: 2 cups softened butter, 1½ cups sugar, 2 cups brown sugar, 3 eggs, 2 teaspoons vanilla or almond flavor extract, 3 cups green powder (matcha, moringa, and/or spirulina) or green food coloring, 3 cups flour, 1½ teaspoons salt, 1½ teaspoons baking soda, 4 cups mint chocolate chips (or white chocolate chips, butterscotch chips, or M&M’s)

INSTRUCTIONS: 1) Mix sugars and butter in a large bowl and add in eggs and vanilla.

2) Stir in other ingredients till blended, and work in candies.

3) Spoon cookie dough onto greased baking tray.

4) Bake for 10-12 minutes at 350°. 3. Paint bright bands of rainbow colors around the cardboard tube.

4. Let dry. Add glitter (optional) and a top coat or two of varnish.

5. Add a layer of glue to the top and pile high with cotton balls to look like a cluster of clouds above the rainbow.

6. To use, shake, shake, shake to search for the pot of gold at the end of the rainbow!

Craft adapted from:happy-mothering.com/ whimsical-rainbow-shaker-wand-for-st-patricks-day/

Make the most of this beautiful season of new growth, whether you’re indoors or out. Hibernation and the bitter cold days spent cooped up inside trying to stay warm are coming to a close. Even if March’s weather enters in like a lion, it will go out like a lamb, as we welcome spring.

Recipe adapted from: creationsbykara.com/greenmint-chocolate-chip-cookies-for-st-patricks-day/

St. Patrick’s Day Treats

BY KRISTI JOHNSON MARION & EMILY DODSON

St Patrick’s Day Comfort Foods

BY KRISTI JOHNSON MARION

’Tis the season to make a tip o’ the hat to the Irish! Make St. Patrick’s Day fun for the whole family and celebrate the luck o’ the Irish with these delicious comfort foods, with options for breakfast, lunch, and dinner!

CINNAMON SUGAR SCONES

INGREDIENTS:

3 cups All-purpose Flour One-third cup Granulated Sugar 1 tsp. Salt 1 Tbsp. Baking Powder ½ tsp. Baking Soda 1½ sticks Unsalted Butter, cubed & frozen 1 cup Buttermilk 2 large Eggs, divided 1 tsp. Vanilla extract 1 cup Cinnamon Baking Chips (or dried Fruit of your choice) Coarse Sugar (such as turbinado) for sprinkling

DIRECTIONS

1. Cube and freeze butter ahead of time. Adjust the rack to center position and preheat the oven to 400° F. Line baking sheets with parchment paper. 2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas. 3. In a small bowl, whisk the buttermilk, 1 egg, and vanilla. 4. Make a well in the middle of the flour mixture and add the liquid mixture. Mix just until combined. (Be sure not to overmix.) If adding dried or frozen fruit or nuts, add now. 5. Transfer the dough to a floured surface and divide into two equal parts. Lightly knead each into ¾” thick, 6” rounds. Cut each round into 8 equal

“triangle” wedges and place on baking sheet about 2” apart. (Note: At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to one month. If baking from frozen, add about 2 minutes to baking time.) 6. In a small bowl, combine remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar and bake 12-15 minutes or until lightly browned. Best served warm or within a few hours of baking.

IRISH POTATO SOUP

INGREDIENTS:

1 large Onion 3 medium Potatoes 2 oz. Butter 4 cups Chicken Stock (or vegetable stock) ½ cup Cream Salt & Pepper to taste Parsley (optional)

DIRECTIONS

1. Peel and dice the potatoes and onion. 2. In a large saucepan on medium heat, melt the butter and add the onion. Stir, cooking for one minute. 3. Stir in the potatoes. Cover and cook the vegetables for 10 minutes, shaking the pot every few minutes to prevent them from sticking. 4. Pour in the stock and simmer for 20 minutes, until the potatoes are tender. Turn off the heat and cool. 5. Purée with a hand-held immersion blender or in batches in a blender. 6. Add the cream and stir well.

Garnish with parsley, sour cream, bacon, shredded cheese or other favorite toppings.

SHEPHERD’S (COTTAGE) PIE

INGREDIENTS:

1 Tbsp. Oil 1 lb. Ground Beef 1 clove Garlic, minced 2 Onions, finely chopped 2 medium Carrots, finely diced 2 sticks Celery, finely diced 1 c. Peas 2 Tbsp. Tomato Paste 4 cups Mashed Potatoes ½ c. Cheddar Cheese, shredded ½ tsp. Salt ¼ tsp. Paprika 2 Tbsp. flour One and one-third c. Beef Broth ¼ tsp. dried Rosemary ¼ tsp. dried Thyme 1 tsp. Parsley, finely chopped

DIRECTIONS

1. Preheat the oven to 400° F. In a large skillet, brown the ground beef on medium high heat, then add the chopped vegetables and sauté until softened. 2. Sprinkle flour, salt, pepper, and paprika over the beef and vegetable mixture.

Cook for 2 minutes, stirring often. Stir in the tomato paste and stir about one minute. Pour in one-third cup of the beef broth and scrape the brown bits from the bottom while stirring. 3. Pour in the remaining broth, herbs, and peas and simmer for 4-5 minutes. Stir and spoon mixture into a 7”x11” baking dish and let cool. 4. Make 4 cups of your favorite mashed potatoes. Spread the mashed potatoes over the cooled filling. For crispier potato topping, use a fork to create a crisscross pattern on the potatoes. Sprinkle cheese on top. Bake for 20 minutes. Note: If baking dish is very full, place on a baking sheet to catch spillage.

JEJ Photos