Newsletter 2 – March 12, 2009
“May God give
For every storm,
For every tear,
For every care,
And a blessing
in each trial.
problem life sends,
friend to share,
For every sigh,
a sweet song,:
And an answer
for each prayer.”
April 1st is opening day at America’s Best
Flowers and we can’t wait for you to walk through our doors.
The fresh smell of earth and acres of growing plants will
overwhelm your senses and make you believe spring is FINALLY here and
that in no time at all you’ll be rooting around in the dirt. Actually
you can root around right now by starting seeds inside. America’s
Best has expanded our great selection of seeds. We have hundreds to choose from, including many tried and true
varieties from Olds, exciting new varieties from Thompson & Morgan,
and wonderful heirloom varieties from Baker Creek; along with everything
you need to get started. Even
though we aren’t officially open, you are always welcome to stop out,
take a leisurely walk through the greenhouses and pick up what you need. Just give us a call before you come to be sure someone is
here to help you.
In April we will have a lovely selection of Easter plants
to cheer your home including lilies; potted tulips, daffodils, &
hyacinths; begonias and hydrangeas.
“How can you
tell if an Irishman is having a good time?”
over with laughter! Joke 1
Come Join Us
America’s Best Flowers has a few select openings on our
team for the 2009 gardening season.
Our friendly staff is a diverse group of interesting,
knowledgeable and fun-loving individuals. If you have a background that
includes basic plant knowledge, customer service, and retail sales, we
would love to hear from you. An
ideal candidate would be interested in returning on a seasonal basis for
years to come. Experience
with cash registers is preferred. We
offer a beautiful, smoke-free work environment and a generous employee
discount. You may
occasionally be lifting up to 40 pounds.
We do require our staff to work on weekends, including both
Saturday and Sunday in May. If
you would like to be part of our special family, we ask that you call us
at 222-2269 for a short telephone interview and to set up a time to come
out and apply. We look
forward to hearing from you.
“I married an Irishman on St. Patrick’s Day.”
“No, O’Reilly!”jjoke 2
America’s Best Flowers sends Birthday cards to our Loyalty
customers. When the economy
forced us to become a seasonal business, we adjusted when we mailed them
to those who have birthdays while we are closed. If you have already had
your birthday this year, please be assured we haven’t forgotten you. Many
of you will receive birthday cards either early or late. This isn’t a
mistake. We simply want to
make sure you are receiving your card at a time when it can be used!
This year’s card is worth $10 at our main location or $5 at our sites.
It’s our gift to you, and we want to make sure you have the
opportunity to use it.
“What is out
on the lawn all summer and is Irish?”
O’Furniture joke 3
Sneak Peek Weekend –
Take a look at the new season’s offerings and pick
up a lovely
blooming plant for your Easter table.
Egg Hunt 10 AM Join the Easter Bunny and our staff for this
‘Sweet’ event!’ Rain or
Shine! - Children 6 and under,
Open House - FREE hot
dogs and popcorn 11-3 for our Loyalty Members. April 25
Earth Day Celebration – FREE CHILDREN’S ACTIVITIES 10-2 PM.
Bring a white T-shirt to paint, make seed balls and more!
Arbor Day - Receive a
FREE Black Hills Spruce with purchase.
While supplies last. Limit
1 per family.
Watch for days of
other spring events, including Container
The first Saturday
in May is our annual “SALSA
SATURDAY,” when we celebrate Cinco de Mayo with Latin
music, free samples of chips and salsa, and you can even plant a salsa
container that weekend at our workshop. We will give away a $50 gift
certificate for the best salsa recipe in our Salsa
Special Mother’s Day activities and free
classes on vegetable and perennial gardening will continue
throughout the season, along with our Make
and Take Workshops. We also promise many exciting surprises. Our goal is to hold
events that are interesting and helpful to our customers. Remember to
give us your input. We’re listening!
“What do you
call a diseased Irish criminal?
A leper con joke 4
Leap Into the New Year
a little fun :http://funstufftosee.com/frogleaptest.html
We had such positive response last year to the computer game
section of the newsletter that we want to continue it this year.
If you have a favorite, you want to share, please email it to us.
“How did the
Irish Jig get started?”
Too much to
drink and not enough restrooms. joke 5
Here’s a recipe I plan to make for St. Patrick’s Day. The Guinness
marks it as absolutely Irish, and it will appeal to both my son and my
brother-in-law! Serve with an easy Irish soda bread. I’ve added a
recipe for Irish Stew the Bailey for those who prefer a more traditional
Beef Stew with Guinness
from “Simply Recipes”.
¼ c olive oil
1 ¼ lb. beef stew,
cut into 1” pieces
6 large garlic
6 c beef broth or
1 c Guinness beer
1 c good red wine
2 T tomato paste
1 T sugar
1 T dried thyme
1 T Worcestershire
2 bay leaves
2 T butter
3 lbs. Russet
potatoes, peeled, cut into ½” pieces (about 7 cups)
1 large onion,
2 c ½’ pieces
Salt and Pepper
2 T chopped fresh
1. Heat olive oil
in heavy large pot over medium-high heat. Add beef and sauté until
brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add
beef stock, Guinness, red wine, tomato paste, sugar, thyme,
Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to a
boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring
2. While the meat
and stock is simmering, melt butter in another large pot over medium
heat. Add potatoes, onion and carrots. Saute vegetables until golden,
about 20 minutes. Set aside until the beef stew in step one has simmered
for 1 hour.
3. Add vegetables
to beef stew. Simmer uncovered until vegetables and beef are very
tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off
fat. Salt and pepper to taste. Transfer stew to serving bowl. Sprinkle
with parsley and serve. Can be prepared up to 2 days ahead. Cool
slightly. Refrigerate uncovered until cold, then cover and refrigerate.
Bring to simmer before serving. Serves 4-6
4 cups all-purpose
¼ cup sugar
1 t salt
2 T caraway seeds
¼ cup butter
1 t baking powder
¼ cup raisins
1 1/3 cup
buttermilk or sour milk
1 egg, unbeaten
1 t baking soda
1 egg yolk
Make in a 2 qt.
Preheat oven to 375
flour, sugar, salt, and baking powder into mixing bowl; stir in caraway
seed. With fingers, cut in butter until coarse like corn meal. Stir in
buttermilk, egg, baking soda, and stir into flour mixture, until just
moistened. Turn dough onto lightly floured surface; knead lightly until
smooth, shape into ball. Place in casserole. With sharp knife make a
4” cross, ¼” deep in center. Brush with egg yolk beaten with a
fork. Bake 1 hour 10 minutes or until done.
Irish Stew the Bailey
Courtesy of Gourmet Magazine
3 pounds boneless
lamb shoulder, trimmed and cut into 1” pieces
T. minced fresh parsley leaves
1 t dried thyme,
6 cups chicken
2 pounds boiling
potatoes, peeled and quartered
1 large onion,
1 pound carrots,
peeled and cut into ½“ pieces
6 stalks celery,
trimmed and ribs cut into ½“ pieces
6 T all purpose
¼ cup vegetable
In a 7-8 quart
kettle, simmer lamb, parsley, thyme, and salt and pepper to taste in 4
cups broth, covered, 1 ½ hours. To lamb mixture, add potatoes, onion,
carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
Two Irish men
met in a pub and discussed the illness of a third.
Hogan? Faith be, I’m afraid he’s going’ to die.”
why would he be dyin’?” asked the other.
gotten so thin. You’re
thin enough, and I’m thin enough—but by my soul,
Micheal Hogan is
thinner than both of us put together.”I joke 6
If you are going crazy with the frogs, here is the solution.
It doesn’t matter if you number frogs from the right or left.
5 to 4, 3 to 5, 2 to 3, 4 to 2, 6 to 4, 7 to 6, 5 to 7, 3 to 5,
1 to 3, 2 to 1, 4 to 2, 6 to 4, 5 to 6, 3 to 5, 4 to 3.
Now try to do it again without looking.
SEE YOU SOON!!!
the Holy Spirit Guide You! God Bless