An Irish Blessing

May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!

Did you know?

HISTORY  OF THE SHAMROCK

In written English, the first reference to the Shamrock dates from 1571, and in written Irish, as seamrog, from 1707. As a badge to be worn on the lapel on the Saint's feast day, it is referred to for the first time as late as 1681. The Shamrock was used as an emblem by the Irish Volunteers in the era of Grattan's Parliament in the 1770's, before '98 and The Act of Union. So rebellious did the wearing of the Shamrock eventually appear, that in Queen Victoria's time Irish regiments were forbidden to display it. At that time it became the custom for civilians to wear a little paper cross colored red and green. As a symbol of Ireland it has long been integrated into the symbol of the United Kingdom, along with the Rose, the Thistle and the Leek of England, Scotland and Wales. So today, on St. Patrick's Day, a member of the British Royal Family presents Shamrock to the Irish Guards regiment of the British Army

There's a dear little plant that grows in our isle,
'Twas St. Patrick himself, sure, that sets it;
And the sun of his labor with pleasure did smile,
And with dew from his eye often wet it.
It grows through the bog, through the brake, through the mireland,
And they call it the dear little Shamrock of Ireland.

 

 

Some recipes from me to you....

IRISH COFFEE
Ingredients :
One stemmed grog glass
very hot strong black coffee
1 tablesp. whipped cream
2-3 teasp. sugar
Preparation :
Heat glass. Pour sugar Fill the glass with very hot black coffee in which the sugar has been dissolved. Float the cream on top.
[ Tip! Turn a teaspoon upside down and hold against rim inside the glass. Pour in the cream slowly over the spoon.]
The secret lies in the combination of the piping hot coffee with the cold soothing cream on top.

IRISH SODA BREAD
Ingredients :
To make one 8-inch round loaf, you will need:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/2 cups buttermilk
Preparation :
Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.
Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2 inch deep cross into the dough, dividing the top of the loaf into quarters.
Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.

 

I adopted this special little fairy and she has made this page her home.  

Click on the link if you'd like to adopt a fairy too. 

 

 

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