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Making new Tradi t ions t h i s

It’s that time again, St. Paddy’s Day, or as it used to be called, “The Feast of Saint Patrick.” Many different countries celebrate this holy day with parades, green outfits, and lots of food and drink. But there’s always room for some new and creative ways to honor this sacred holiday.

Layout Design by Michael Ricci Not a Gre en Be er Fan?

Here are two alternatives that even underage drinkers can enjoy: Blend some vanilla ice cream with some low fat milk, and some mint or mint extract, and green food coloring. Or go the healthier route and blend in some green leafy veggies (kale or spinach) with some fruit almond or soy milk. Serve it up in hefty mason jars or beer mugs.

Tabl e S e t t ing : Have Some Ar t i s t s in t h e Fami l y ?

If you’re good at graphic design or can draw, design your own place mats with some shamrocks and print them at a local print shop. Napkin rings can be made out of paper towel rolls and colored green.

S h e p h erd’ s P i e

Break a bit with tradition and add some “Old Bay” to it. Instead of mash potato topping, try using some mashed rutabaga, turnips or even carrots. Serve them up in individual servings.

Hap p y Ending s

Dessert is a must, so here is an easy version of an old recipe for brownies. Mix chocolate brownie mix per directions. In a muffin tin, pour batter a quarter to the top. Fill the middle with gold sprinkles (yes the ones you can eat), then fill the rest with batter. Bake per box directions. Let cool. While cooling, blend one 1⁄2 stick of butter with 4 cups powdered sugar and a tablespoon of milk (if too thick add more milk a spoon at a time), and green food coloring. Use a piping bag to frost tops. Now you have a cup cake “pot of gold” and everyone will think you spent all day on it.

Food and drink is important but spending time with family and making new traditions is a lot more important. Never loose sight of spending time with family, and for more tips and recipes, contact the chef at

12 | Rhode Island Creative Magazine

by Chef Ricardo Costa Personal Chef

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