I arise today
I arise today
I arise today
I arise today
I summon today all these powers between me and those evils,
Christ to shield me today
I arise today
the parade in Manassas.
And, man, was it cold for March 14th (somewhere round about hi-30s)!
The Young Marines marched and looked wonderful -- LegoManiac, being one of the height-challenged boys, is in the very back of the group, but he didn't mind one bit!
We also watched the others prance, dance and drive past: Irish dancers, wolfhounds and even
the good Saint himself!
We then came home (mostly to warm up!) and the kids watched one of their favorite Irish movies, The Magical Legend of the Leprechauns, a classic story of the big bad American coming to Ireland to capitalize on the pristine beauty only to find more than he bargained for! Great stuff. They followed that with Darby O'Gill (a classic when I was little; that young Sean Connery is a joy to behold). Tonight, they'll watch The Quiet Man, while I head out for a theology lecture at dh's high school.
For dinner, I'm making this amazing Irish Beef and Guiness Stew from Jessica on Catholic Cuisine. If the smell is any indicator, this stuff is going to be great! I've also made two loaves of cranberry soda bread that is always a big hit and with a salad, we should have a really great meal.
We've also been talking lots about the saint and what he did to help spread the gospel throughout Ireland. Much of his life is shaded in myth, but there are bits that are true -- primarily that he evangelized the faith to a country that stayed Catholic through the Reformation and beyond, bringing their strong faith to the new world as they emigrated from their homeland! It's said that on St. Patrick's Day, everyone is Irish -- but we truly are and we're very proud of that fact!
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Recipes:
Irish Beef and Guiness Stew (Jessica on Catholic Cuisine)
Ingredients:
· 2 pounds lean beef stew meat
· 3 tbs vegetable oil, divided
· 2 tbs all-purpose flour
· salt and freshly ground black pepper to taste
· 1 pinch cayenne pepper
· 2 large onions, chopped
· 1 clove garlic, crushed
· 2 tbs tomato paste
· 1 1/2 cups Guiness stout beer (or other Irish Stout)
· 2 cups carrot, cut into chunks
· 1 sprig fresh thyme
· 1 tbs fresh parsley, chopped (for garnish)
Directions:Trim the meat of any fat, cut into 2 inch cubes, and toss them in a bowl with 1 tbs of the vegetable oil. In a small bowl, stir together the flour, salt, pepper, and a pinch of cayenne. Toss the meat in the mixture to coat.Heat the remaining oil in a deep pan over medium-high heat. Add the beef, and brown on all sides. Add the onions and crushed garlic. Stir the tomato paste into a small amount of water (to dilute); pour into the pan, stir to blend, cover and cook gently (reduce heat if necessary) for about 5 minutes. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.Yields: Six to Eight Servings
[NOTE: I added 3 potatoes, cleaned and chopped up as what's Irish Stew without potatoes!]
Cranberry Soda Bread -- If you're not already a fan of soda bread, you will be after you've tried this variation. To achieve the right texture, you should cool it before serving.
1/2 cup old-fashioned oats
1 3/4 cups buttermilk
1/3 cup honey
2 tablespoons vegetable oil
2 cups all-purpose flour
1-1/2 cup whole-wheat flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup dried sweetened cranberries
Heat the oven to 400 degrees. Lightly oil a large baking sheet and dust it with cornmeal. Measure the oats into a bowl, then stir in the buttermilk, honey, and oil. In a large bowl, combine the remaining ingredients and make a well in the middle. Pour the liquid into it and stir briskly with a wooden spoon until the dough pulls together in a shaggy mass. Let the dough rest for 3 minutes. Turn it onto a floured surface and gently knead the dough for about 30 seconds. Next, divide it in half and form each half into a football shape with rounded ends. Place the loaves on the baking sheet with plenty of room between them and cut a shallow slit down the center of each. Bake the bread for 20 minutes, then reduce the heat to 375 degrees and bake another 25 minutes, or until the loaves are golden and crusty and the bottoms sound hollow when tapped. Cool before serving. Makes 2 loaves.
1 comment:
We watched the parade just up the street from Seton so we missed you! But we saw Lego Maniac!! But we he had passed by the time we figured out it was him... so he missed us yelling like maniacs at him! And it was cold!
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