Spring has Sprung
Conrad and I would like to thank all of you that attended our open house this past week. We hope that you found something that will enrich your home, make your hosting easier, your Easter more festive or that you found that special gift for that special someone.
Remember that our Kringle candles are 40% off for the whole month of March. These would be the perfect hostess gift for that summer hostess.
Have you checked out our large glass jewelry case? We are so excited to be the only shop in Lincoln to carry UNOde50 jewelry.
UNOde50 is a company from Spain founded in the late 1990’s by a group of jewelry designers. The creation of each piece is unique in the world of jewelry making today. All of their work is done in their workshops in Madrid, Spain. I hope that you love it as much as Conrad and I do.
For the past 20 some years Conrad and I along with 4 other friends have celebrated St. Patrick’s day at Melissa Spangler’s home. I have to admit that it took me a couple of years to finally try corned beef and cabbage and up to that time Melissa always made me something special. BUT once I decided to try the corned beef it was all over. It is a meal that we all look forward to every March and next Saturday is the day and I can’t wait. Three years ago she added Irish soda bread and we all went crazy especially when she put the honey on the table. I hope you love it as much as we do.
IRISH SODA BREAD
Heat oven to 450 degrees. Make sure oven is at 450 before you start.
4 cups……..Unbleached or all-purpose flour
1/2 teaspoon……Baking soda
Sift flour, baking soda and salt into a large bowl and mix. Make a well in the center of the flour and pour buttermilk in the center. Using your hands only, bring the flour in from the edges and mix with the buttermilk, until all the ingredients come together into a dough.
It is impossible to be exact about the amount of buttermilk needed, it will depend on the nature of the flour. Go by the look and feel of the dough, which should not be sticky but should come together easily into a soft, slightly floppy dough.
If it is too dry and crumbly add a little more buttermilk: if it becomes sticky add more flour. I always turn the dough out on a floured counter work it quickly, shape it into rolls or loaves and put on cookie sheet and into the oven. Don’t wait too long as the buttermilk reacts with the soda the instant the ingredients meet. Bake for 45 minutes for loaves or until the loaves sound hollow when thump it on the bottom, 20 minutes for rolls or until golden brown.
This recipe doubles and triples beautifully, don’t let it scare you once you make it you will love it and will find that you can mix it together in 20 minutes. I make it when I want a bread at the meal but don’t have time to make a yeast dough, so far my guests can’t tell the difference. I hope you enjoy it as much as we do and don’t forget the honey. The Luck of the Irish to you and yours ………….Melissa