March already?

Holidays St. Patrick's Day
I can't believe that tomorrow is March already. There are several great themes for this month. Today I have a few green links -- and in the next weeks, we will investigate the equinox, Spring, Iditarod and may a few surprises. Have any ideas to add, let us know by commenting on the post. Sharon



Saint Patrick's Day It's a bit o' the Irish -- The wearing of the green -- The person who was to become St. Patrick, the patron saint of Ireland, was born in Wales about AD 385. His given name was Maewyn, and he almost didn't get the job of bishop of Ireland.

Its always fun to investigate St. Patrick and here are some Links for your classroom:

From Wikipedia: http://en.wikipedia.org/wiki/St._Patrick's_Day

http://www.kidsdomain.com/holiday/patrick/

http://www.billybear4kids.com/holidays/stpatty/fun.htm

http://www.enchantedlearning.com/crafts/stpatrick/

The real Saint Patrick http://www.catholic-forum.com/Saints/saintp01.htm

What to eat while celebrating? From Emeril's show: Cabbage and Potatoes
1 cabbage, about 2 to 2 1/2 pounds
2 large Idaho potatoes, about 2 1/2 pounds
12 ounces lean bacon, cut into 1/2-inch dice
2 cups yellow onions, peeled and sliced lengthwise
1 teaspoon salt
1 teaspoon ground black pepper
2 cups homemade chicken stock, or canned, low-sodium chicken broth
Preheat the oven to 375 degrees F. Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces. Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours. Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving.
Serve the vegetables with the bacon and broth spooned over them.

The Blarney Stone: http://www.iol.ie/%7Ediscover/blarney.htm
From the Irish: http://www.irishabroad.com/stpatrick/

sharon_betts