Out Like a Lamb

1.  This week's find is light.  Light tortures me, can make me late for work, and put cooking dinner on hold.  When I see the perfect light I have to stop and grab my camera.  As I was leaving for work today I passed by this chair and had to take my coat off and take this picture.  Light also makes me happy.  

2.  Last weekend my kids came for a post St. Patrick's day dinner and I made my Irish Soda Bread.

3.  Just got a new dishwasher and this particular model came with a new pre-wash cycle.

4.  While walking in town this week, I stopped and asked these ladies if I could take their picture for a photography class - they were happy to act natural….or maybe they were just ignoring me.  

5.  Soooo Spring is finally arriving in North Jersey and the last bits of snow are melting.  We have been enjoying at least one or two nice days a week.  Looking forward to April.  

Well that it's for my Friday Finds and Random Five - stop by and check out Kim and Nancy's blogs.  
Enjoy your weekend!

Margie

Irish Soda Bread

I'm very excited to post my Irish Soda Bread recipe early in the month of March so there will be plenty of time to try this recipe.  This is the best Irish Soda Bread recipe I have ever tasted, and I have tasted a lot of soda bread over the years.  This recipe is made in a large 11 3/4 inch cast iron skillet.  What makes this recipe stand above all the rest is its cake-like consistency. The bread is moist and flavorful and serves a crowd.  This recipe can also be frozen wrapped in quarters. Slathering a slice with butter makes me a happy lass. (20 servings)

Irish Soda Bread 

5 cups sifted all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cups of sugar
1/2 cup butter (1 stick) softened
2 1/2 cups golden raisins
2 1/2 teaspoons of caraway seeds
2 1/2 cups buttermilk
1 egg

1.  Sift first five ingredients together.

2.  Cut in butter with a pastry blender until mixture resembles course corn meal.

3.  Stir in raisins and caraway seeds.

4.  Add buttermilk and egg to dry mixture blending only until all flour is moistened.

5.  Generously butter a 11 3/4 heavy cast iron skillet.  Turn the batter into the skillet.  Bake in a 350 degree oven for one hour or until firm and browned.  Be careful not to over cook or bread will be dry.

Remove from skill and cool on a rack.