Wednesday 3.6.2013 | MACE & CROWN | D1
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Epicurious Eats
Shamrocks Galore
By: Emma Needham Staff Writer Mace & Crown What a better way to end Spring Break than to celebrate St. Patrick’s Day? On Sunday, March 17, everything will turn green and gold, whether from leprechaun gold or beer, including your food. This menu has a mix of traditional Irish food and popular food with an Irish twist. Breakfast- Lucky Charms Pancakes Ingredients Original Bisquick mix One cup milk
Two eggs Green food coloring Lucky charms cereal Whipped cream Directions Follow directions on Bisquick box, and mix all of the ingredients. Add green food coloring to the mixture and whisk together. Pick out ½ cup of the marshmallow pieces from the cereal, and add just the marshmallows to the pancake mix. For each pancake, pour slightly less than 1/4 cup batter onto a hot griddle. Cook about three minutes, or until bubbles form on top, and edges are dry. Turn and cook until the other side is golden brown and set. Stack the pancakes, top with
whipped cream and even more marshmallows from the cereal. It’s magically delicious! Snack- Irish Soda Bread Ingredients Three cups flour Two to four tbsp sugar ½ tsp baking soda ½ tsp baking powder One tsp salt One cup raisins One ⅓ cups buttermilk Directions Mix the dry ingredients together well then stir in the raisins and milk. Mix together to form sticky dough. Turn out onto floured board and knead until smooth, about eight
to 10 times. Don’t over knead. Line a nineinch cake pan with parchment paper and add the dough. Spread the dough out in the pan. Score the dough with a large “X” on the top. Bake at 350 degrees for 65 minutes. Carefully remove the bread from the oven and serve with your Irish meal. Dinner- Hot Reuben Dip Ingredients Eight ounces cream cheese, softened 1½ cups, six ounces shredded Swiss cheese Four ounces deli sliced corned beef, chopped ½ cup Thousand Island dressing
½ cup drained sauerkraut Rye bread, toasted Directions Preheat oven to 400 degrees F. In a large bowl mix together the cream cheese, one cup of the Swiss cheese, the dressing and corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese. Bake for about 15 minutes, or until bubbly around the edges. Serve hot with pretzel crisps or cocktail-size rye bread squares. Dessert- Shamrock Shake Ingredients Two cups Breyers mint chocolate chip ice cream 1/4 cup Low Fat Milk 1/2 York Peppermint Patty One Pack of York Wafer Bars Whipped cream Chocolate sprinkles Green food coloring Directions In a blender combine milk, ice cream and a few drops of food coloring. Blend to desired consistency. Pour into malt glass and top with a swirl of whipped cream. Sprinkle with chocolates. Garnish with York patty and wafer bars. Serve immediately and enjoy! And for those of age- Guinness Float Ingredients Chocolate bar One can of Guinness Two Tbls. chocolate syrup Two scoops chocolate ice cream Canned whipped cream Directions Shave chocolate bar into small pieces. Put chocolate syrup in pint glass, and pour a little bit of Guinness into the glass. Stir chocolate and Guinness together. Scoop the chocolate ice cream into pint glass. Pour in Guinness slowly, stopping about a quarter inch from the top. Top with big spoonful of whipped cream. Sprinkle with shaved chocolate. Serve with a long spoon and straw. From traditional Irish food to American food dressed up to be Irish, there are many ways to celebrate St. Patty’s Day. Enjoy the green and gold on the 17 and appetite maith!
The Blue List: New York City, Austin, Texas and Norfolk
Cities Bursting With Talent By: Dominique Bailey Assistant Arts & Entertainment Editor Mace & Crown
Era Hardway was one of the featured ODU student groups at the SAC concert series.
There is a certain unexplainable rush that comes with discovering a new music artist. Their music is captivating because they just want others to understand and enjoy their vision. They aren’t rich or famous yet, so there’s purity and a sense of innocence that hasn’t been tainted by major label demands, or the pressure to crossover. It is solely about the music and nothing else. Over the past month, Old Dominion’s Student Activities Council highlighted talented local music artists in a concert series hosted in Webb Center. Each week, a differ-
ent artist was allotted an hour to perform for new and old listeners. Those artists included L.Y.E.D, Era Hardaway, Conscious Kane and Galaxy Dynamite. Each artist represented a different musical genre or sub-genre, a different city or region and each artist had a unique style. However, no matter how different from one another, each artist represented Norfolk. Musically, Norfolk is a melting pot and ODU supplied the ingredients. Students from across the nation choose to attend ODU and they bring their unique sound with them. It’s here they are able to nurture and to grow their sound and to gain the support of their classmates. Once they have the support of their classmates, they are able to
share their talent with not only the ODU community, but the city of Norfolk. In doing so, they are able to push themselves as music artists and reach a larger audience. Norfolk may not be a known for its music scene like New York City or Austin, Texas, but the talent is enormous here. Norfolk is filled with endless venues, radio stations and restaurants that support the local talent. Luckily, ODU is a part of that list. Our university is home to an abundance of talented students and those students need to be heard. More information on each artist and band can be found online.