by Jackie Voshell

Created on: February 17, 2010

I so look forward to March and celebrating St. Patrick’s Day with friends and family

 Even though March winds can be cold and harsh. Even though we can have a late winter blizzard and be knee- deep in snow. I know that the sun is moving closer towards the earth, bringing warmth. That crocus and daffodils are awakening from their winter’s sleep and pushing through the thawing ground.

My mother was a Dugan and her grandparents came from Ireland. As a child we were told on St. Patrick’s Day all good Irish children would have to go to the courthouse and have their “bottoms”, painted green. As children we always gave a sigh of relief, when our parents were too busy to take us to the courthouse at the appointed time.

There is a saying that on St. Patrick’s Day everyone is Irish…and it is true. This is the only day of the year I can coax my daughter in law into eating corned beef and cabbage. The dish is a tradition in our home, along with the obligatory party and homemade Irish Soda Bread.

Someone always brings a gift of shamrocks, the national flower of Ireland. According to legend, St. Patrick used the shamrock to explain the Christian belief of the Holy Trinity to the pagans. St. Patrick is also credited with driving the serpents or snakes, symbols of the pagan religion from Ireland and is the patron saint of Ireland.

This St. Patrick’s Day celebrate with family, friends and Irish Soda Bread.

Irish Soda Bread

4 cups buttermilk

2 eggs

½ teaspoon baking soda

7-8 cups flour

2 cups currants

3 Tablespoons sugar

2 Tablespoons plus 2 teaspoons baking powder

1 Tablespoons salt

Caraway seeds, optional

Combine wet ingredients in a bowl. Mix well. In a second mixing bowl combine dry ingredients. Pour wet ingredients over dry ingredients and stir just until the two are combined. If the dough is too wet add a little more flour. Divide dough into two equal parts. Knead lightly. Form into a round loaf. Bake on greased baking sheet in a 350 degree oven for 1 hour and 15 minutes or until loaves are golden brown. Remove from oven and brush with melted butter. I am told this keeps well, but I never have any left over. This year I promise to make extra to send home with my guests.

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