Thursday, March 17, 2011

Thrifty Thursday...St. Patrick's Style!

Thrifty Tip #61:  Save those cardboard tubes & containers of all sizes for fun crafts with the kids!
You can find great ideas at Family Fun and Free Kids Crafts.

 Here are our fun little Irishmen!
These three LOVE crafts!

Here's a glimpse at the rest of our St. Patrick's Day celebrations:

It may be because I'm pregnant, but, whew, these pancakes did not look appealing this morning!
(Hello, Playdough?)  Thankfully the kids thought they were the greatest things ever!

We had to get OUTSIDE!  It was so beautiful!  We walked around the lake at Jordan Creek several times, watched the goldfish, and chased ran with the geese.

(Carson saw this picture and told McClain, 
"Great action shot, Brother!)

After a quick stop at our favorite toy store, Creative Kidstuff, we headed to our neighborhood park to try out our new rocket!
*If you live near a Creative Kidstuff Toy Store, go in and ask for a 2011 Saving Pass.  You'll receive a calendar that has $3 Mad Money, $5 off a $5 purchase, plus $5 off a $20 purchase every month, and 11 other special discounts.  It's totally worth stopping in!
My Sweeties!

Then we headed home to make a special Irish Dinner:

1 tablespoon vegetable oil
1/4 head green cabbage, shredded  (leave the rest out to munch on!)
1/2 pound red potatoes, scrubbed and diced
1 pound ground beef sirloin
3 tablespoons tomato paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Coarse salt and ground pepper
All-purpose flour, for rolling
2 piecrusts (9 inches each), homemade or store-bought


Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes.

Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling.

Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.

Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
 To Freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.

To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

*I was pretty generous with the cabbage since we love it, so I have a huge batch of the meat mixture.  I'm going to make more pie crust tomorrow and try freezing them.

 Cloe and McClain really liked these, but after eating almost all of his supper, Carson said miserably, "Can I please be done now?  I just really wanted to make you proud." 

We ended with a little hard work:
The kids were so helpful!  I've been struggling with some sort of awful virus since Saturday, and the kids were great to put all the clean dishes away and load the dishwasher after dinner.

We also took time to read a little history about St. Patrick.  
This article from the Resurgence website was really interesting.

I am a servant of Christ 
to a foreign nation 
for the unspeakable glory 
of life everlasting 
which is in Jesus Christ our Lord. 
~ Patrick


FilledToTheBrim - Kate said...

Such cute pictures! Hope you had a great weekend!

Sarah said...

looks like a PERFECT way to celebrate St Patricks Day! Love your good little helpers! :) The picture of you & your babies was just precious :)