March 1st, St. David's Day, Daffodils And Welsh Cakes

March 1st is traditionally the National holiday of Wales and I am celebrating because Daffodils are a big part of it, being the national flower of Wales...

And I love Daffodils!

The national flower of Wales is the Daffodil which is often paired with the leek, the national symbol of Wales with the red dragon. St. David's Day, or Dayffd's Day is celebrated with all of these symbols. 

I love the scent of Daffodils , narcissus and jonquils. They really are the smell of spring to me. Ours aren't out yet. 

St. David was born in the 6th century and was a hero during wars with the Normans and was canonized and became the patron saint of the Welsh. St David's Day is celebrated with traditional clothing, parades and lots of red Welsh dragons.

I have a sugar shaker or muffineer from the 1930s that is a Welsh souvenir of a Welsh Lady in traditional dress with googly eyes. The sugar shaker is 6 inches high and 3.5 inches in diameter.

I LOVE the googly eyes...

And of course... a cup and saucer with Daffodils!

A pretty Roy Kirkham large bone china breakfast sized cup and saucer in a botanical design...

which features Daffodils along with other spring bulbs...

including the Crocus and Grape Hyacinths...which are currently popping up in my yard at the moment from under the...thankfully...diminishing snow...

For more info on the breakfast cup and saucer or sugar shaker at Antiques And Teacups, click on the photos.

A traditional food for St. David's Day, which you can make easily...or in England find at the food halls year round of Aldi, Sainsbury's or Marks andSpencer's is the Welsh Cake which I love. They are a great item with a cup of tea at teatime!

I usually make them... and plan to tomorrow to honor the day!

Welsh Cakes

from allrecipes.com

INGREDIENTS:

4 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons butter, softened 6 tablespoons lard

1 1/2 cups white sugar 2 cups raisins 4 eggs 8 tablespoons milk

DIRECTIONS:

1.	Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
2.	Chill dough 1 to 2 hours.
3.	Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.