Spring Forward, St. Patrick's Day, Irish Scones

Hello! Just want to remind my US followers, that tonight, March 9th into Sunday March 10th, we Spring Forward for Daylight Savings Time...

I must say, I wish they would leave it alone. It disrupts my husband's Parkinson's Disease medication schedule, and it takes a few days of feeling not so goo to catch up, and that's twice a year!

Washington State has a bill into the state senate to opt out, and I really hope it succeeds.

St. Patrick's Day is March 17th, and everyone feels Irish, don't they?

I recently acquired some Irish Belleek, so wanted to share them with you.

I have always loved Belleek, and vidited the pottery while in Ireland in the 1980s. Their oder pieces are so delicate and lovely!

And they have some lovely shamrock designs. This is called Shamrock or Harp... you can see the handle and lid finial is shaped like harps... isn't that lovely?

The teacup trios I got have a lovely basketweave with shamrocka, and I love the twig handles.

Until the mid 1980s, Belleek was easy to date, because the marks differ in what's included and color. This mark, for example, is the 3rd green mark which dates it to 1946-1955.

There was a period in the early 1980s, when they changed the material used to put the marks on and it didn't work with the glaze, and many items had their marks sidappear quite quickly. They fixed that, but you do sometimes find items you know are Belleek, but the marks are missing or wierd from that period.

Teacup trios available at Antiques And Teacups... just click the photos...

Here is an Irish treat for St. Patrick's Day...

from my little Irish cookbook...

This is A Little Irish Cookbook by John Murphy and here is the illustration by Karen Bailey of the Irish scones...

I made them, but made the in wedges which is our favorite...

Here is the simple recipe:

2 cups self raising flour
3 tbs butter
1/2 cup milk...I use almond milk
pink of salt and I added 2 tbs of dried currants

Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then using a round bladed knife, mix in the milk a little at a time.  With floured hands knead lightly to a soft dough, adding a bit more milk if necessary. Roll out evenly to about 1 finger thick on a floured board. Cut out and cook on a greased cookie sheet close to the top of a pre-heated oven at 425 degrees for 12-15 minutes.  They are best eaten for tea and do not store well.