We have upon this day a coincidence of favour. This day we celebrate St. Patrick’s Day a day known for the green at a time of nuclear warfare also know as a green glow. So today we share the Irish and the green. May the gods of war favour a short conflict and a favourable peace.
•May the road rise to meet you, May the wind be always at your back, May the sun shine warm upon your face, The rains fall soft upon your fields and, Until we meet again, May God hold you in the palm of His hand.
St. Patrick, the holy and tutular man
His beard down his bosom like Aaron's ran:
Some from Scotland, some from Wales, will declare that he came,
But I care not from whence now he's risen to fame;
The pride of the world and his enemies scorning
I will drink to St. Patrick, today in the Morning!
He's a desperate big, little Erin go brah;
He will pardon our follies and promise us joy,
By the mass, by the Pope, by St. Patrick so long
As I live, I will give him a beautiful song!
No saint is so good, Ireland's country adorning:
St Patrick's Day has come to be associated with everything Irish: anything green and gold, shamrocks and luck. Most importantly, to those who celebrate its intended meaning, St. Patrick's Day is a traditional day for spiritual renewal and offering prayers for missionaries worldwide. The Irish are descendants of the ancient Celts, but the Vikings, Normans and English contributed to the ethnic nature of the people. Centuries of English rule largely eliminated the use of the ancient Gaelic, or Irish, language. Most Irish are either Catholics or Protestants (Anglicans, members of the Church of England).
So, why is it celebrated on March 17? One theory is that that is the day that St. Patrick died. Since the holiday began in Ireland, it is believed that as the Irish spread out around the world, they took with them their history and celebrations. The biggest observance of all is, of course, in Ireland. With the exception of restaurants and pubs, almost all businesses close on March 17. Being a religious holiday as well, many Irish attend mass, where March 17 is the traditional day for offering prayers for missionaries worldwide before the serious celebrating begins.
•May St. Patrick guard you wherever you go and guide you in whatever you do -- and may his loving protection be a blessing to you always.
This is one of my absolute favorite green alcoholic drinks for St. Patrick's Day. It's fruity and refreshing, but it does contain a lot of alcohol. You'll need:
1 ounce each of:
- Peach Schnapps
- Green Apple Schnapps
- Coconut Rum
Pour ingredients together and shake.
reen Jello Shots
Nothing gets the party started like Jello Shots! They're cool, refreshing, and in this case, colored green for St. Patrick's Day. You'll need:
- 1 cup DeKuyper Sour Apple Pucker Schnapps
- 1 package green apple Jello
- 1 cup boiling water
Boil water and add Jello. Stir till dissolved. Add the (chilled) Schnaps and stir. Pour into shot glasses and place these green alcoholic drinks in the refrigerator until set. Makes approximately 20 servings.
Green Apple Martini
These green alcoholic drinks are sophisticated and delicious. The recipe below makes one green apple martini. You'll need:
Equal parts each of:
- Apple juice
- DeKuyper Sour Apple Pucker Schnapps
Shake well and serve.
Sparkling Rosemary Limeade
makes eight 5-ounce servings — or more, depending on dilution
Sparkling Rosemary Limeade
makes eight 5-ounce servings — or more, depending on dilution
1 cup lime juice (from about 6 limes)
3/4 cup sugar
Peel of 2 limes
Two 4-inch sprigs fresh rosemary, plus more to serve
4 to 6 cups chilled sparkling water
Stir the lime juice with the sugar in a small saucepan and bring to a simmer over medium heat. Lower the heat and cook, stirring frequently, until the sugar is completely dissolved. Add the lime peel and the rosemary sprigs. Simmer for another minute, then turn off the heat. Cover and refrigerate overnight.
Strain out the lime peel and rosemary and mix with the chilled sparkling water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
Serve over ice with a small sprig of rosemary muddled into the drink.
Asian Pear Sparkler Makes about 6 drinks
1 cup freshly pressed Asian pear juice*
1 teaspoon lemon juice
3/4 cups honey
1/4 cup sugar
1 (4-inch) sprig fresh rosemary
1 (1-inch) piece fresh ginger, peeled and cut into coins
Small grating of fresh nutmeg
Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.
To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor.
*Note: Use the most flavorful Asian pear you can find; Hosui is a consistently sweet variety. Making 1 cup of juice requires about 1 (12-ounce) pear, peeled and cored. If using a juicer, follow manufacturer's instructions to extract the juice and discard the pulp. If using blender or food processor, puree the pear until smooth, strain through a fine-mesh strainer, and discard the solids. If you wind up with a little less than 1 cup, top it off with water.
Top Green Day Songs
Chocolate-Mint Shamrock Cupcakes Recipe
•1 package chocolate cake mix (regular size)
•Pencil, paper, scissors and waxed paper
•1 cup light green candy coating disks
•24 chocolate wafers
•2 tablespoons corn syrup, warmed
•Gold pearl dust
•2 packages (4.67 ounces each) mint Andes candies, chopped
•1/2 cup heavy whipping cream
•Prepare and bake cake batter according to package directions for cupcakes; cool completely.
• Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
• Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
• Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.
Springtime Pea Soup with Mint
20 oz of frozen and defrosted peas (2 packages)
1 small onion, chopped
1 clove garlic
2 stalks celery, chopped
1 cup vegetable broth or water
1 cup milk or cream
2 tablespoons freshly chopped mint
An immersion blender or regular blender to puree soup
1. Drizzle soup pot with olive oil. Add celery and onions. Saute until tender. Add garlic and saute for 2 – 3 minutes. Add peas and cook until heated through. Add stock or water. Bring to a boil and reduce to a simmer.
2. Simmer for 15 – 20 minutes. Add milk or cream. Heat through but do not boil again. Add mint. Puree with blender or an an immersion blender.
Spinach and Red Pepper Frittata (Gluten Free, Dairy Free)
2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes)
1/4 cup red pepper, finely diced
salt and pepper, to taste
2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste
pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste
1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional
1/4 cup shredded cheese, optional
Preheat oven to 375F and spray a medium-sized baking dish with cooking spray. Crack four eggs into the baking dish and lightly beat them with a fork. Add all remaining ingredients and any optional ingredients and swirl them into the eggs, dispersing them evenly. Place baking dish on top of a cookie sheet if needed for stability, and bake for 25 to 30 minutes, covered. If your baking dish does not have a lid, you may wish to cover it with foil so the top doesn’t burn before the eggs are cooked through. I removed the lid and baked for 5 additional minutes, uncovered, to brown the top very slightly (27 minutes covered + 5 minutes uncovered = 32 minutes total baking time) Optionally, top with cheese in the last 5 minutes of baking. Cooking times will vary based on size of baking dish and amount of vegetables used. Frittata is done when eggs are cooked through and edges are just beginning to brown and pull away slightly from the edges of the dish. Remove the frittata and slice on a cutting board, or slice directly in the baking dish, and serve immediately. Store any leftovers in the refrigerator and serve them either cold or reheated, for up to two days, using common sense. Double or triple the recipe based if desired, increasing cooking time as needed.
Green Irish Songs
Dame Hime Themis