Our March Get-Together

Thank you for coming

to our get-together this evening!

Kim and Lynzee (Kim's sweet daughter) and 

Terri and Judy (Terri's friend and customer)

had split pea soup, Irish soda bread

and green m&m cookies for supper

with me and Mickey.

There was fun table talk and we discovered

what a small world we live in. 

Kim and Judy actually knew many of the same people.

I love it when we meet new Longaberger friends

and discover so much in common! 

Judy is hooked on Longaberger baskets! 

Good job, Terri!

Congratulations on educating and encouraging
a good customer.

After this evening, she wants pottery
and is planning to hostess her first home show.

I see future consultant potential!

Don't you love Longaberger lovers?

Congratulations, Vanna.. uh.. I mean Terri!

Enjoy your PINK MEASURING CUP!

Isn't Lynzee adorable?

Hmmm... in about eight years,

we will put a consultant contract in her hands.

She is just a few months younger than Jack,

our oldest grandson.

Oh Lynzee, I could make such big plans for you!

We all had a fun evening together!

The conference call didn't go quite as well.

Where were you all?

I missed you.

If you need a fun Irish recipe

for Saint Patricks Day,

this one is for you...

Irish Soda Bread

This bread is popular throughout Ireland. Because it is easily and quickly made it is often baked fresh for tea or even breakfast. At home we used to call the loaf made with white flour soda bread, while that made with whole meal was wheaten bread. In other parts of the country wheaten bread is referred to as brown soda or, confusingly, soda bread!

1lb/ 1/2kg/ 4 cups plain flour

1 tsp salt

1 tsp baking soda

1 tsp sugar (optional)

1pt/ 1/2 lr/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.

Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.