March is here and with it comes spring,
St Patricks Day & Easter!
This year for St Patty's day we are having a
"Virtual Pot Of Gold" special. Starting March 10th
for the week leading up to St Patricks Day.
A pot of gold will appear on our main league page.
Guess the number of coins in the pot.
Email your guess to Mel at melndaz07@gmail.com
There will be 1st, 2nd & 3rd place prizes. Correct
guess or closest to will win a $20 gift card. 2nd & 3rd
will win a spade friends customised mousepad each.
Trivia on the 14th of March with Lexi @ 10pm.
Winner gets a $20 gift card.
Lucky Shamrock bounty tour on the 15th of March with
Mel @ 10pm.
A bounty will be placed on a random teams head & they
will become the Lucky Shamrock. If you beat them, you
will get 1700 bux & 17 rating pts. If they remain unbeaten
till the end, they will get the bounty. They're losing
opponents will get 500 bux consolation prize.
The number 17 marks the day in March that Saint
Patrick died. Saint Patrick was an irish saint who
helped convert the people of Ireland to Christianity.
Some fun facts about St Patricks day
MARCH BIRTHDAYS (To be added see Joyce)
March 1st - awesomebutnice1 (Tony)
Fecha...3rd
Tammy...10th
Gary...17th
Pat...22nd
Jan...24th
Anna/Myra...27th
mistermustard...31st
FUN RECIPE
Nutty Irish Cream Fudge
Ingredients:
Serves: 24
625g chocolate chips
185g white chocolate chips
60g butter
2 1/4 cups (375g) icing sugar
1 cup (250ml) Irish cream liqueur
Topping:
3 cups (375g) chopped nuts
185g dark chocolate chips
100g white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
Directions
Preparation:15min › Cook:30min › Extra time:2hours chilling › Ready in:2hours45min
Butter a 20cm square baking tin.
In the top half of a double boiler or bowl over simmering water
melt dark and white chocolate chips plus 50g butter until soft enough to stir.
Stir in the icing sugar and Irish cream until mixture is smooth.
Stir in nuts. Place mixture in the prepared tin and lay a sheet of plastic
wrap over the top; press and smooth top down.
Topping: In the top half of a double boiler
(or bowl over simmering water or in the microwave) melt remaining chocolate
chips until soft. Remove from heat and with a fork beat in the butter
and Irish cream until smooth. Spread topping over cooled fudge with a knife.
If a smooth top is important place cling film over the top.
Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.
On a final note, good health and cheer to all! We have the best members and I love being
a part of this league & hope you all do too :)
Page created by lil_ice_devil20 Copyright 2019
Edited by Joyce
