Tuesday, March 15, 2011

Catch the Rainbow

The luck of the Irish is in the air today and I cannot wait for this weekend to celebrate a little of the leprechaun in me! With green beer blood pumping through my veins, it’s sure to be a good time at St. Pat’s in 5 Pts!

Events and my respective participation:

8:30 Get to the Green 5k Race (I will be monitoring from my back porch…)

The race begins at 8:30 a.m. on March 19, 2011 and consists of a 5k Run and a 1-mile walk through the tree-lined streets of Shandon. Participants will chase the rainbows through the course to the pot of gold at the Finish Line. The start line is located at the intersection of Blossom and Santee Streets, and the finish line is on Devine Street at the festival entrance. Awards will be given for runners and walkers as well as the Best Dressed Leprechaun!

10:00 St. Pat’s Parade (I might begin to find my way down the musical mile…)

The St. Pat’s Parade will assemble at Dreher High School and travel the Musical Mile down Devine Street into Five Points offering blocks of public viewing. After entering Five Points, the parade will wind its way down Devine Street and up Saluda Avenue, returning to Harden Street at the Five Points Fountain and concluding near Food Lion.Be sure to wear your green and get your Sham-Rock On at the Chik-fil-A St. Pat's Parade!

Noon-6:00pm Live Music (This is where my day begins and you are most likely to find me!)

My main attraction? Whiskey Tango Review

WTR is performing on the Miller Lite Stage (Blossom/Harden) at 12pm. Followed by an extended encore performance at the Harper's Stage (2pm). They've got green WTR t-shirts and CDs for sale! See yall there!

Miller Lite Stage lineup:
12:00 p.m. Whiskey Tango Revue
12:40 p.m. Moving Mercury
1:30 p.m. Carbon Leaf
3:30 p.m. John Wesley Satterfield
2:20 p.m. The Movement
4:45 p.m. Corey Smith

Things to get me in a pinch o' green spirit?

Old Navy Stretch Top $15

Etsy Headband $5

Sauteed Squash & Leeks

1 1/2 pounds assorted baby squash, halved
1 cup sliced baby leeks
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons finely chopped fresh basil

SAUTE squash and leeks in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
SEASON with salt and pepper to taste; SPRINKLE with cheese and basil.

Total: 10 minutes
Yield: Makes 6 servings
Southern Living, MARCH 2011

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