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A perfect St. Patrick’s Day

March 22, 2012

St. Patrick’s day arrived with the most beautiful weather this year–80+ and sunny! Since it was also a Saturday, we decided to make the most of it. We started out with green smoothies (kale, frozen mango, banana, a little coconut oil, and flax seeds). They are soooooo good, and really get the day started right!

We wore SHORTS! Pretty sure I’ve never worn shorts on St. Patty’s before…just for the record. 🙂 It was glorious.

We went for a walk around Lake Harriet, one of our favorite urban lakes. It was a bizarre feeling to be so warm, but to have a thin layer of ice still on the lake. I hate how this picture makes me look taller than John–I was on a cement thingy so it is deceptive!

Then we walked over to the Linden Hills neighborhood and checked out a bunch of shops. A favorite was the Wild Rumpus bookstore, SUCH a creative little place with cats, chickens, ferrets, a fat lizard, a chinchilla, and various other pets throughout the place. We particularly liked the child-sized door (or in this case, John-sized) set into the regular, full-size door.

At that point our appetites kicked in so we stopped for an outdoor patio lunch at Patisserie 46, a new-to-us little french bakery. Can I say yum??? You’re looking at a ham and gruyere tartine (I had already polished off the side salad). I could eat like this every day! I’m thinking I may need to attempt my own homemade version of one of these babies soon.

We finished the day with a fun craft project. Start with some hardcover books:

And follow these directions to get this!

Finally, even though we didn’t make these on St. Patty’s Day (we made and ate them earlier in the week), I want to leave you with the recipe for Irish Potatoes. For those who don’t know, Irish Potatoes are actually a dessert containing no potatoes. The name comes from the appearance.

I had never heard of them, or had them, so John decided we should whip up our own batch. They are incredibly addicting! Here is the recipe.

  • 1/4 cup softened butter
  • 4 oz cream cheese
  • 1 vanilla bean (can substitute 1 tsp vanilla extract)
  • 1 pkg. powdered sugar
  • 2 1/2 flaked coconut
  • 1 tablespoon ground cinnamon
In a large bowl, cream together the butter and cream cheese. Slit the vanilla bean from one end to the other, then use the back of a butter knife to scrape the seeds out. Add to seeds the mixture along with the powdered sugar, and beat until the mixture forms a ball. Stir in coconut. Roll the mixture between your hands to create small potato-shaped balls. Put the cinnamon in a bowl and roll the balls in it to coat. Chill for at least an hour, then enjoy!
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