March brings with it a focus on the color green.  Green is not one of my favorite colors except in nature.  I think my dislike of it started when I was first married and we had hand-me-down green furniture, green carpet, green curtains, green this and green that until I was sick of it.  I appreciated what we had been given, I just wished it wasn’t all green.  My favorite color has always been red, which usually doesn’t go with green unless it’s Christmas time.

Although I still steer away from green, I don’t avoid it as much as I have in the past.  There are a few green articles of clothing in my closet.  I don’t wear them very often, but I do choose them occasionally, especially on St. Patrick’s Day.

As I considered what to write about green, a portion of Scripture popped into my head, reminding me that there is a place for green in my life:

“The righteous will flourish like a palm tree, they will grow like a cedar of Lebanon;

 planted in the house of the Lord, they will flourish in the courts of our God.

 They will still bear fruit in old age, they will stay fresh and green, proclaiming,

‘The Lord is upright; he is my Rock, and there is no wickedness in him.’” Psalm 92:12-15 NIV

We often associate “green” with being inexperienced (greenhorn) or sick (green around the gills).  However, these Bible verses give being green a different meaning.  If I choose to stay planted in God’s desire for me, then I will stay fresh and green because I draw my nourishment from Him.  In this case, being green is desirable.  And that is my lesson on green.

Besides wearing green on St. Patrick’s Day, here are some recipes to add to the celebration:

Pot O’ Gold Potato Soup

3/4 cup chopped celery

3/4 cup chopped onion

2 tablespoons butter or margarine

2 cans (14-1/2 ounces each) chicken broth

2-1/3 cups mashed potato flakes

1-1/2 cups milk

4 ounces cubed processed American cheese

3/4 teaspoon garlic salt

1/8 to 1/4 teaspoon chili powder

1/2 cup sour cream

In a 3-quart saucepan, sauté celery and onion in butter for 2-3 minutes.  Stir in broth; bring to boil.  Reduce heat.  Add potato flakes; cook and stir for 5-7 minutes.  Add milk, cheese, garlic salt, and chili powder.  Cook and stir until cheese is melted.  Just before serving, add sour cream and heat through (do not boil).

Irish Buttermilk Brown Bread

4 cups whole wheat flour (“fluff” before measuring)

3 tablespoons sugar

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1-1/2 cups buttermilk

1 large egg

1/4 cup canola oil

Topping: 1 tablespoon melted butter

Preheat the oven to 375 degrees. Grease a 1-1/2 to 2-quart baking dish, or an 8 or 9-inch cast-iron skillet or cake pan that’s at least 1-1/2 inches deep.

In a large bowl, stir together the flour, sugar, buttermilk powder, salt, baking soda, and baking powder.

In smaller bowl, whisk together buttermilk, egg, and oil.

Make a well in the dry ingredients; pour in the liquids. Stir together until blended and no dry spots remain; dough will be soft and sticky.

Scoop dough into prepared pan, mounding it in the center. Brush top with melted butter. Wait 5 minutes for liquid to be absorbed by flour before baking.

Bake for 35 to 40 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove from the oven; serve warm.

Yield: One loaf.