Family Best

Marching into March!

I can’t believe it’s March already! Did you know that March is National Kidney month? Being diabetic and always concerned with my kidneys, I like to keep up with information with the National Kidney foundation. Would you like to know other holidays in the month of March? There are some unique ones, thats for sure!

I am beginning to feel the twinges of spring fever and the

need to plant and cultivate
the ground.

I love the spring, the smell the sounds of the birds chirping outside, watching the squirrels eat

and of course the cooler mornings and the pleasant afternoons and lets not forget the

wonderful evenings sitting on the front porch and watching the sun set.

My kids love the spring as well and thats when they start feeling the desire to do more family activities. We are finally getting back into our routine after our jaunt down to Florida. They all had so much fun and can’t wait to go again. I have been looking at things for us to do on our next activity and I think we will be making a trip up to North Carolina sometime this month. I have a friend there and we are going to make a quick weekend trip up to visit. Nothing fancy, no major activities but a night or two in a hotel and of course eating somewhere good. My family does enjoy eating out. But, what American family doesn’t enjoy eating out these days! Speaking of eating in North Carolina, we lived there a few years back for a couple of years, and a common social gathering was a pig pickin’ which was quite fun, if you have never been to one you should try it! I think we are all yammering for a bit of coastal seafood though, we can’t go anywhere near a coast and not crave seafood, and the Calabash seafood in North Carolina is the best!

Our family heritage is of Irish and Scotish descent and of course St. Patrick’s Day is a big deal in our house. It’s March and the excitement is beginning.
Wee Bit O’ Irish

You’re the flash and sparkle in dark Irish eyes.

You’re the whimsey and charm of leprechaun guise.

You’re the treasured gold at the rainbow’s end.

You’re the beauty and mystery of emerald glens.

You’re the top o’ the mornin’ - my cup of tea.

You’re springtime adornin’…blessings on thee.

Graciously donated by Judith A.Lindberg

The kids mouthes are already watering for corned beef and cabbage and my middle son is already wearing his kiss me I’m Irish pin. I am adding some great authentic Irish recipes to have for dinner on March 17th. Maybe we can do something special that night.

The history of St. Patrick’s Day is a great story, do you know it?

How about a recipe for Irish Cream compared to Bailey’s Irish Cream?

      Bailey's Original Irish Cream

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1      cup           Light cream
1                    14-oz can Eagle sweetened
               Condensed milk
1 2/3  cups          Irish Whiskey
1      teaspoon      Instant coffee
2      tablespoons   Hershey's chocolate syrup
1      teaspoon      Vanilla
1      teaspoon      Almond extract

Combine all the ingredients in a blender set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate.
The liqueur will keep for at least 2 months if kept cool.
Be sure to shake the bottle well before serving.  Makes 4 cups.     Irish Scones

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1      cup           white flour
1/2  teaspoon      baking powder
1/4  pound         butter -- softened
2      ounces        sugar
1                    egg -- slightly beaten
2      ounces        milk
               Sultanas (white raisins) optional
               Walnut halves (optional)

Mix flour and baking powder.  Add butter, blending until mixture is
butter-colored. Add sugar and continue to mix well.  Add half the  beaten
egg and all the milk.  Add raisins or some nuts,  if desired,   mixing
well to make a sticky dough.  Turn dough  onto floured board and knead at
least 5 minutes or longer.  Cut dough into rounds and place on greased
baking sheet or hot frying pan. Brush tops of scones with remainder of
beaten egg.  Place walnut halves on top,  if desired. Bake at 350 to 375
degrees for 15 to 20 minutes, or until brown. If preparing over an open
fire, heat frying  pan till very hot.  Place scones in pan and cook 7 to
8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.
 We at the Pierce clan wish everyone a HAPPY St. Patrick’s Day!