Thanks so much to the many of you who sent Facebook & email Happy Birthday greetings to me yesterday.
In a way, my life flashed before me on my laptop screen as in tumbled well wishes from grade & high school classmates, college pals, cyber friends, in-laws, out-laws, fellow authors, current & former church folks, my homeschool co-op students, and dear, “we do life together” decades-long friends of mine.
I also had a fantabulous day going out to lunch with my sweet mom, getting a birthday hug from my doting dad, a phone call from our daughter in NC and a dinner out with my three guys.
Todd actually was able to get a GM loaner for the weekend from work: a brand new Buick LaCrosse with every bell & whistle imaginable. Boy did we feel like big time “city folk” pulling up to the restaurant in that baby!
Quite a switch from our usual late 1990’s vehicles with 217,000+ miles on them!
Now, for the weekend, I’m going to unplug and unwind but before I do, let me leave you with an easy recipe, a lesson on St. Patrick and a just-for-fun Irish holiday giveaway.
First the lesson.
Click here for a devotion I wrote on this oft-overlooked gospel-spreading believer. It would be a good read-aloud for families with kids.
Second, the recipe. :-)
In honor of the approaching St. Patrick’s Day holiday and in honor of my Irish restaurant-owning daddy (my maiden name is Patterson) here is a simple, healthy, make-it-in-an-oven-and-let-it-cook-all-afternoon, crowd pleaser.
Add some Irish Soda bread or hearty biscuits and a simple dessert (we usually choose something green & pistachio) and you have a perfect Irish-themed meal.
Oven Beef Stew
2 lbs eye of round, chunked
1 large onion, chopped
1 lb. bag baby carrots
8 ounces sliced mushrooms (canned & drained or fresh)
6 cups red potatoes, chunked (with or without skins)
1- 14.5 ounce can diced tomatoes (petite diced is best) and 1- 8 ounce can tomato sauce
1/4 cup minute tapioca
1 t. minced garlic, salt & pepper, to taste
In a Dutch oven or large roaster, place all the veggies & meat. Pour the tomatoes and sauce over the top and sprinkle with the tapioca and spices. Mix well. Cover tightly with lid and bake in a 275 degree oven for 5 hours. Stir and serve. Yum!!
Note: You may substitute a cup of frozen peas or corn for the mushrooms.
Serves 6 Calories 295
Now for the giveaway!
~ A bag of cream de menthe dark chocolate holiday Hershey kisses
~ Some Green Clover & Aloe Bath & Bodyworks lotion—smells like a fresh spring day!
~ And some of my favorite bulk fresh-ground coffee from Horrock’s Farm Market–Irish Creme flavored—of course!
Simply leave a comment on this post. Winner will be chosen randomly & announced next Monday….when I will have the biggest giveaway ever to offer to you.
Seriously! It is worth over $500 and one of YOU will win it!
Oh, I can hardly wait!!
But in the mean time, leave your comment. Tell us this….what is your favorite springtime holiday food?
Mine is Easter time angel food cupcakes with white fluffy frosting, sprinkled with loads of flaky coconut.
And a few mini jelly beans in pretty pastel colors on top never hurt. :-)
In fact, yesterday I treated myself to one for my birthday from my favorite Mid-Michigan retro eatery .
Now, what’s your favorite springtime food?