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City Desk

Some scenes from today's parade

March 17, 2018

Resident's may access their garages in Uptown areas affected by street closure

March 16, 2018

Butte-Silver Bow's Parks and Recreation Director J.P. Gallagher said that Uptown residents that needed to enter and leave their garages in areas blocked off for the Saint Patrick's Day celebration may do so.

He said that if anyone tried to stop the residents, the residents should just explain that residents entering or exiting a private garage are allowed to do so. He asked that anyone coming or going do so slowly and carefully.

He noted though, that those who just parked on the street might be towed.

Mr. Gallagher said that the city had considered issuing permits to the affected Uptown residents, but thought that the effort would end up being incomplete.

St. Patrick's Day recipes for your weekend enjoyment

Corned Beef and Cabbage

Photo courtesy of Wikipedia, celinecelines [CC BY-SA 2.0


8-inch square cheesecloth

12 parsley stems

2 garlic cloves, crushed with side of chef's knife

2 bay leaves

1 tablespoon black peppercorns

1 corned beef brisket, flat (thin) cut (3 1/2 to 4 pounds)

1 1/2 pounds small red potatoes, unpeeled and each cut into 1 1/2-inch chunks

1 pound carrots, cut into 2-inch pieces

1 small head green cabbage (about 1 1/2 pounds), cut into 8 wedges


1. In cheesecloth, wrap parsley, garlic, bay leaves and peppercorns; tie with string and place in bottom of 5 1/2- to 6-quart slow cooker. Add corned beef; top with potatoes and carrots. Pour in enough water to cover the meat. Place cabbage on top. Cover slow cooker with lid and cook on low setting 10 to 12 hours or until beef is very tender.

2. To serve, thinly slice corned beef across the grain; transfer to warm large platter with vegetables. Makes 8 main-dish servings.


* Each serving: About 440 calories, 25g total fat (8g saturated), 27g protein, 28g carbohydrates, 6g fiber, 125 mg cholesterol, 1,480 mg sodium.


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Irish Soda Bread

 Photo courtesy Wikipedia, Michael Clarke stuff (Corrigan Loaf 01)

A rich and tender rustic Irish quick bread -- the ideal dinner companion for corned beef.

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

4 cups plus 1/2 teaspoon all-purpose flour

6 tablespoons cold margarine or butter

1 cup golden or dark seedless raisins

1 1/2 cups buttermilk

1. Heat oven to 350 F. Grease large cookie sheet.

2. In large bowl, combine sugar, baking powder, salt, baking soda and 4 cups flour. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. With spoon, stir in raisins, then buttermilk just until evenly moistened.

3. With floured hand, gently knead dough in bowl a few times until dough forms a ball (do not overmix, or bread will be tough). Place dough on cookie sheet; shape into a 7-inch round loaf (dough will not be smooth).

4. Sprinkle loaf with remaining 1/2 teaspoon flour. With sharp knife, cut 4-inch-long cross, about 1/4-inch deep, on top of loaf. Bake loaf 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack. Makes 1 loaf, or 12 servings. 

* Each serving: About 275 calories, 6g total fat (1g saturated), 6g protein, 49g carbohydrates, 2g fiber, 1mg cholesterol, 485mg sodium.

For thousands of triple-tested recipes, visit our Web site at

(c) 2018 Hearst Communications, Inc.

All rights reserved




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