Welcome to March! The Spring equinox is almost here, and the energies of Spring are surging, ready to bring forth new life. Creation is such a magical force. Light and sound fill our souls, and we are, once again, after a long winter’s rest, energized to spring forward.
On my morning walks with our dog, Gracie, I am awed by the beauty of the sky reminiscent of the greatest of all paintings. Stillness beckons as we bask in the effortlessness of the flow of nature.
We are, in fact, human “be-ings”, not human “do-ings”; therefore, the reminder to just “be” and to practice stillness, to avoid burnout in these wild fire energies is an important one.
The appreciation of nature would naturally lead us to the land of lushness, magic, fairies, leprechauns, tree spirits – of course! St. Patrick must have had a beautiful energy and personal magnetism to attract all beings to him. We have many Irish friends whose enthusiasm, fun, joy, love of storytelling & music, and above all, laughter, particularly on St. Patrick’s Day, energise every room. Our divine Earth playground is amazing when we appreciate the gifts around us.
To celebrate all things green this month, I’ve included recipes for Irish Soda Bread (no yeast at all) which pairs lovingly with our favourite Beef Stew. The bread is quick and easy to prepare and dipped in the stew gravy makes it even better! The Mushy Peas recipe was a gift from a customer and they are so, so good!!!
I hope that the new Spring energies liven your Spirit and that you feel the Luck o’ the Irish in your every step!
Welcome Spring!
Sláinte!
Roxanne
Irish Soda Bread
INGREDIENTS:
- 1 tsp salt 2 cups all-purpose flour
- 1 tsp sugar 4 cups whole wheat flour
- 1 heaping tsp cream of tartar 2 cups sour milk or fresh milk with 1 Tbsp yogourt
- 1 heaping tsp baking soda
INSTRUCTIONS:
Add salt, sugar, cream of tartar and baking soda to the all-purpose flour.
Sift into a large mixing bowl. Add whole wheat flour and mix thoroughly with a wooden spoon, using a lifting motion to aerate the mixture.
Make a well in the centre and add milk, mixing until the dough leaves the sides of the bowl clean. Knead into a ball, flatten slightly and place on a greased cookie tray.
Cut a cross into the top of the loaf. Brush the top with a little milk and bake in the oven at 400 degrees Fahrenheit for 40 minutes.
Remove from the oven, turn loaf upside down and bake for 5 minutes. The loaf is done when it sounds hollow when tapped on the base.
Wrap in a slightly dampened cloth and stand on its side to cool. Cut into wedges and butter generously.
Beef Stew
INGREDIENTS:
- ½ cup arrowroot flour
- 1 tsp salt
- ½ tsp pepper
- 1-1/2 lbs cubed stewing beef
- ½ cup cooking oil
- 2 medium onions, sliced
- 1 garlic clove, minced
- 1 bottle of beer
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- ½ tsp thyme
- 2 bay leaves
- 2 cups water
- 4 carrots, peeled and sliced
- ½ turnip, peeled and cubed
- 4 parsnips, peeled and sliced
- 3 potatoes, peeled and diced
- Arrowroot flour and water for thickening
INSTRUCTIONS:
In a bowl, combine arrowroot flour, salt and pepper. Drop cubed beef into the mix and combine until meat is coated.
In a heavy saucepan/Dutch oven, heat oil. Add beef cubes to brown. Add onion and garlic; cook until onions are transparent.
Add beer, soy sauce, Worcestershire sauce, thyme, bay leaves, and water. Bring to a boil. Reduce heat and simmer, covered for 2 hours.
Add carrots, turnip, parsnips and potatoes. Continue to simmer until all vegetables are tender, about 1 hour. Remove bay leaves. Thicken with arrowroot flour and water.
Mushy Peas
Place 1 Tbsp baking soda, 1 cup marrowfat peas, and enough boiling water to cover peas plus another 2 inches above peas.
Let sit overnight in a bowl covered with a lid or use a plate to cover. Rinse several times until water runs clear and then cook peas approximately one hour. Bring to a boil and then reduce to medium low. Add butter, salt, and pepper. Serve.
About the Author
