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Business & Tech

St. Patrick's Day Deals and Recipes

May the dollars you save be plentiful with the deals that I found in Marlborough this week.

1. Consign My Closet: The first  children’s resale event of the season will take place on March 16 through 18 at 739 Donald Lynch Blvd, or the former Borders bookstore. At Consign My Closet you will find thousands of gently used children’s clothing and equipment items from great brands such as Gymboree, Catamini, Hanna Andersson, Peg Perego, and more. Most children outgrow the premium children’s brands before they get a chance to wear them out, so there should be some great buys. By purchasing consignment items, you can reduce the impact to your pocketbook as well as to the environment. Visit the Consign My Closet website for event details and hours.

2. Make your own corned beef dinner with ingredients from  Corned Beef Brisket $3.49 per pound; one pound package of organic baby-cut carrots $1.69 each; 4 pounds red potatoes $2.49 each; fresh green cabbage 39 cents per pound. These prices are good through March 17.

3. Corned beef Meal Deal at : This week’s Wednesday meal deal includes: one-and-one-half pounds of corned beef, 2 pounds cabbage and one pound of carrots and 24 ounce boiled red skin potatoes for $15 with your AdvantEdge Card, available on March 14 from noon to 8 p.m.

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Soda bread recipe: A few years ago my neighbor brought over the most delicious soda bread. I immediately asked for the recipe and I have been making it every year around St. Patrick’s Day. The recipe is called "Soda bread with golden raisins" and you can find the recipe by clicking here. You will notice that the recipe asks for a combination of whole wheat and all purpose flour. I use all whole wheat white flour, because that is what I have on hand, and my bread comes out great. Since buttermilk and golden raisins are not items I typically buy, I make two batches of bread to best utilize these ingredients. This bread freezes well. You could, of course, share the extra bread with your neighbor. Thank you to Ellen and the Boston Globe for sharing this recipe.

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