St. patricks day is upon us

☘️ Last Minute St. Patricks Day Ideas below 👇 
I know it's hard to imagine but summer is coming fast! 
Are you ready for it?
Any fun trips planned now that the world is opening back up?
We are offering a bunch of super fun camps, that can be taken from anywhere! 
Imagine not having to cook dinner for a whole week?
What if your kid could learn how to make all your favorite Italian dishes?
Or make you some sushi?

Most of our camps also have a drop-in version, so you could create your own menu.

LAST-MINUTE ST. PATRICKS DAY IDEAS

Haven't planned anything special for St. Patricks Day yet?
☘️ 
Here are a few ideas that are quick and easy ideas
to help celebrate the special day. 

Better yet - hand those over to your kids and tell them Chef Pascal asked for you to make this. 😊 

Here is a super easy and quick recipe:Leprechaun Crinkle Cookies (by Everyday Mom Life)

Grandma's Irish Soda Bread is one of those staples that shouldn't be missed on St. Patricks Day:

Here is a recipe for Sally's Baking Addiction 
for an Irish soda Bread

NOTE from Chef Pascal: The recipe calls for buttermilk, which is easily made by mixing milk (any type of milk with vinegar. so for 1 cup of milk add 1 tsp of vinegar)
​
 Ingredients

• 1 and 3/4 cups (420ml) buttermilk*
• 1 large egg (optional, see note)
• 4 and 1/4 cups (531g) all-purpose flour (spoon & leveled), plus more for your hands and counter
• 3 Tablespoons (38g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 Tablespoons (70g) unsalted butter, cold and cubed*
• optional: 1 cup (150g) raisins

Instructions

1. Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
5. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.