Archives for March 2018
Ashland lost an important member of our community earlier this month. Officer Malcus Williams passed away while on duty on March 2nd. He was a 21 year veteran of the Ashland Police Department, a husband, a father, a friend and mentor to so many young people in Ashland.
The Paddington Family of Stores will be hosting a Round Up in his honor tomorrow (March 17, 2018). Round up your purchase to the nearest dollar and the extra money will be donated to the Oregon Fallen Badge Foundation, as per his family’s wishes. We will match all of the round up money up to $500.
Stop by tomorrow and help us support a wonderful cause in honor of an extraordinary man.
Chef Marilyn Moore will be on our Mezzanine on St. Patrick’s Day! She will be sampling her Irish Soda Bread, which we are pairing with some of our favorite jams! In anticipation for your St. Patrick’s feast, we are sharing her recipe a little early!
Courtesy of Chef Marilyn Moore
Mise en Place (gather ingredients)
- 1 and 3/4 cups buttermilk or ( milk plus 1 TBS = 1 tsp lemon juice)
- 1 large egg
- 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and work surface) – (I use Bob’s Red Mill Artisanal Bread Flour)
- 3 Tablespoons sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 and 1/2 TBS unsalted butter, cold and cubed
- 1 cup raisins (I use half golden, half regular)2
- Preheat oven to 425°F Lightly grease a 8-10 inch oven safe skillet or cake pan with butter or nonstick spray. A baking sheet will also do, though the bread may spread out a bit more.
- Whisk the buttermilk and egg together in a small bowl. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender, two forks/knives, or your fingers. Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball as best you can. Turn dough out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough will be sticky, but if it is absolutely too sticky add a little more flour as needed. Do not over knead.
- Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an X on the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top about halfway through bake time.
- Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Make ahead tip: Irish soda bread can dry out quickly, so keep it wrapped up tight with aluminum foil or plastic wrap for around 3-4 days. Freezes well, up to 2-3 months. Thaw and reheat as desired.
The Easter Bunny will be making his yearly visit to Paddington Station on Saturday, March 24th, 2018 – from 12:30 to 2:30 – and we are excited to welcome him!
The Bunny will be awaiting visitors in our lower level, and will be available for digital photos with children of all ages. We encourage you to bring your own camera or phone to take pictures, but will have a friendly staff member on hand to take photos as well!
The fun doesn’t stop with the Easter Bunny; the Paddington Bears will also continue our tradition of offering family fun for all! So, before you make your way down to see the Bunny, stop by the craft table on the Main Floor where you can make your own set of bunny ears. We will also offer cookie decorating on the Mezzanine (always a family and staff favorite!!!).
As always, all of our family events are free! We hope to see you on the 24th!
Join us in welcoming Chef Marilyn Moore to our mezzanine on St. Patrick’s Day! She will be making Irish soda bread and pairing it with a few of our amazing jams!
Hope to see you then!