Capture the luck of the Irish during the month of March! Use these activities to get your "little leprechauns" thinking critically and creatively about St. Patrick's Day!

The Origins of St. Patrick's Day

Building background information

Long ago, the Irish set aside March 17 to honor St. Patrick, the priest who brought Christianity to Ireland. The day commemorates his death in the year 461. It became a custom to wear a sprig of shamrock on this day because legend states that St. Patrick used this trifolium (clover) to explain the meaning of the Holy Trinity to the people. In time, the holiday was not only a religious celebration, but also a festival of spring and of Ireland's independence from British rule.

Under Every Pot of Gold...

Developing an understanding of folk sayings through discussion

The Irish are full of wit and wisdom! The following are some well-known Irish sayings. Put students is cooperative groups to discuss the literal meaning of each saying and when each would be used. Then have each group determine the deeper meaning of each saying. Discuss each group's interpretations; then have each student write about a time when one of these sayings fit a situation in his life. Add a "touch o' humor" by having the student write his anecdote on an illustration of the saying.

• A shut mouth catches no flies.
• In the world of the blind the one-eyed man is king.
• A full cabin is better that an empty castle.
• You can't find a thing except in the place it is.
• Often a person's mouth has broken his nose.
• He who has water and peat on his farm has the world.
• The people go, but the hills remain.
• Don't desert the highway for a shortcut.
• A blessing does not fill the belly.

The Luck of the Irish!

Developing an understanding of folklure through discussion, writing for a purpose

When was the last time you heard someone say, "Boy, are you lucky!" Lucky charms, hats, socks, and coins are kept by people everywhere. In Irish lore, if you catch a leprechaun, he is supposed to lead you to a pot of gold. The four-leaf clover is supposed to bring good luck to its finder. Discuss with your students questions such as these: What is luck? Is there really such a thing? Why doesn't it work all of the time? Ask students what items they have that they consider lucky, and why they feel these items bring them luck. Give each student a copy of a shamrock pattern. On his pattern, have each student write the name of an item that he considers lucky. Then instruct him to describe what makes the item a lucky object. Or vary the assignment by having each student describe why he thinks he is a lucky person. Display the completed patterns on a wall or bulletin board titled "Shamrocks and Shillelaghs."

Food For Thought

Experiencing a cultural tradition

Potatoes have long been an important ingredient in Irish recipies because they are tasty and easy to grow, harvest, and cook. Prepare the following traditional Irish foods for your class to enjoy. Serve the dishes with the customary glass of milk. Give each student a copy of each recipe so he can see what actually went into the festive treats. Use the recipes as an opportunity for practicing following directions and reviewing fractions. Have each student halve or double the recipes and rewrite the ingredients.

Potato Soup

3 oz. butter
2 lb. potatoes, peeled and diced
2 large onions, diced
5 c. water
3 tbsp. mixed dried herbs (i.e., parsley, thyme and sage)
salt and pepper to taste
1¼ c. milk
2 tbsp. cream
2 tbsp. chopped chives or green onions

Melt the butter in a pand and slowly simmer the potatoes and onions. Do not brown. Add the water, herbs, salt, and pepper, and continue to simmer of low heat until the vegetables are tender (about ½ hour). Stir in the milk. Heat thoroughly. Remove from the heat and allow to cool. To make creamy and smooth, put the mixtrue through a blender befroe adding the cream and chives (or green onions). If you do not blend the soup, serve hot, garnishing with cream and chives.

Potato Cakes

¼ c. butter
3/4 c. white flour
½ tsp. salt
½ tsp. baking powder
3 c. freshly mashed potatoes (with milk)

Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into four rounds. Cook on lightly buttered griddle or skillet until brown on both sides. Serve hot.