We joke she has the luck of the Irish on her side, because she IS Irish, and we adore St. Patrick’s Day. I love four leaf clovers, special edition boxes of Lucky Charms, gold (chocolate) coins, rainbows, and hope for a new season. Scarlet loves all of the above, plus the mischief of leprechauns and the belief in magic. She still talks about how leprechauns turned the toilet water green in kindergarten, and how they left green footprints on the classroom floor in first grade. What will second grade bring?
Scarlet meets princesses, goes to NYC and Disney World annually, and she talks to faeries who bring treats to our back door in a special mailbox. She’s met Santa and the Easter Bunny, and she’s ridden a dozen roller coasters at least three dozen times.
Really though, all of that is neither here nor there – because she has a family who loves her to the moon and back. And she has two parents who are perpetually young at heart, and who also believe in magic, fulfilling dreams, and seeing the world.
She played a reindeer in “The Nutcracker” at the Academy of Music in 2015, and was set to play one again in 2016, but a stomach bug (?!) prevented that from happening. Still, she bounced back quite wonderfully and was less sad about it than we were. Cassidy said it best about her first role as a reindeer – That was the role she wanted most, even though it’s just a non-dancing glimpse of the play, but in Scarlet-World, things have a tendency of working out. I think an open heart and an open mind are wonderful things. Mind you, she’s human and prone to stomach bugs and whiny outbursts just like any kid!
I just find her rather charmed and charming.
On that very stage she “danced” (more like pranced) as a reindeer, something special was about to happen. Trey Anastasio was scheduled to play this intimate venue! Somehow, and with help from friends, we managed to get four of these coveted tickets. We didn’t tell Scarlet until last night, right before a special dinner at Coco and the Cellar Bar. For weeks now, Scarlet had been writing to Trey to ask him to play her favorite song – “Farmhouse.” She drew beautiful pictures too.
She thought she was writing Phish to play “Farmhouse” during summer tour. She loves the song because of the line about northern lights. We have a collective life dream to see them, along with a white or albino moose. Perhaps one day we’ll see a white moose under a northern-lit sky WHILE listening to Phish from our Icelandic or Alaskan rental car. You just never know.
We watch so many of their shows online. Cassidy has been to several Phish shows, promising each time to call if they play “Farmhouse.” It hadn’t happened. Last night we entered the crowded theater and found our (separate but still awesome) seats. The lights went down, Trey came onstage, and there was a collective gasp of air. People let it out in various ways – hands clapping, shoulders moving, yelling, cheering, sighing, gasping. WHAT a show. He played “Farmhouse” second.
I had told the people on either side of me, and they all touched my shoulder, smiled, and one even cried. We all just think it was for her. He didn’t say, but that’s what I believe. He also played the song “More”, which she asked him to play too.
Now, we talk Skinny Spinach Dip with Shamrock Chips!
Today we woke up a little hung over from the magic (but not from alcohol!) and she’s at school. Here’s a special St. Patrick’s Day recipe I’m madly in love with. Do you have a favorite St. Patrick’s Day recipe? I’ll be sharing a few in the coming weeks.
Skinny Spinach Dip with Baked Shamrock Chips:
- INGREDIENTS FOR SHAMROCK CHIPS
- Spinach tortillas (I used the Aldi's brand)
- Non-stick coating spray
- Coarse salt or sea salt
- Shamrock cookie cutter
- INGREDIENTS FOR DIP
- 9 oz. frozen chopped spinach - thawed and drained
- 17.6 oz container plain Greek yogurt (I used Fage brand)
- 1/4 cup low fat mayonnaise
- 1 envelope Knorr vegetable recipe mix
- 3 Tablespoons chopped chives
- 2 garlic cloves - peeled and minced
- Dash cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
- DIRECTIONS FOR SHAMROCK CHIPS
- 1. Preheat oven to 350°. Line a large baking pan with parchment paper and set aside.
- 2. Place the shamrock cookie cutter on top of the spinach tortilla and cut out 3-4 shamrocks per tortilla for 12 total.
- 3. Place the spinach shamrocks on the baking pan and lightly spray with the non-coated vegetable spray.
- 4. Sprinkle sea salt on top of each shamrock.
- 5. Bake for 7-8 minutes or until they just start to turn brown on the edges.
- 6. Cool on the pan for 10 minutes.
- DIRECTIONS TO MAKE DIP
- 1. Add all of the ingredients in a bowl and stir to mix well.
- 2. Cover and chill for 2-3 hours.
- 3. Garnish with parsley sprigs or chopped chives and serve with shamrock chips and/or baby carrots.
- 4. ENJOY!!