March Newsletter

Greetings!
 

Well it happened! All of my friends said, "It will change your life". I must confess though, I never expected it to be this amazing. As soon as we got the news our oldest daughter was expecting, I began planning. Those that know me best realize I am indeed a planner. I began purchasing things I thought she might need; looking on my calendar at the days I might need to be away from the bank and planning for other "what if's". However, once we received the call that our sweet Hazel would soon be arriving, nothing mattered except getting there. Now as a planner, I am so thankful I had things in place that allowed me to just enjoy being a new grandma. Because from the moment I laid eyes on her, it was instantly life changing.

 

It is also the time of year when taxes are being filed, farmers are preparing for what is sure to be a productive crop season, parents are helping finalize their student's college application and spring break can't come too soon. All of which require some planning. As you plan your everyday life, Pelham Banking Company is here to help. Whether it is opening an Individual Retirement Account, providing you with a line of credit for your crop season, saving for or helping finance a college education or that much needed Spring Break! We want to be a part of those "life" events. We even love hearing about your new grandbabies and I will happily show you a picture of mine.

 

Happy St Patrick's Day,

  
Suzanne T. Anderson, President
AKA - GRANDMOTHER
    
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DID YOU KNOW? 

 

That Congress proclaimed March to be Irish-American Heritage Month.

 

Can you name 4 towns with Irish-Themed Places?

 

There are 4 towns in the U.S. named after a shamrock, the emblem of Ireland. They are Mount Gay-Shamrock, W.Va.; Shamrock, Tex.; Shamrock Lakes, Ind., and Shamrock, Okla.

ST. PATRICK'S DAY IRISH CORNED BEEF AND CABBAGE

 

Makes 6-10 Portions of Corned Beef and Cabbage

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 30 minutes

Ingredients:

  • 3 1/2 to 5 pound corned beef brisket
  • spice packet from the corned beef package
  • 1/2 tablespoons coarsely ground black pepper
  • 1 bay leaf
  • 2 teaspoons kosher salt, or as needed
  • 2 pound red potatoes, cut in half
  • 4 carrots, peeled, cut in chunks
  • 1 onions, large dice
  • 3 stalks celery, large dice
  • 1 green cabbage, cored, sliced in 8 wedges

Preparation:

Important Note: Commercial brands of corned beef come fully seasoned. This may affect the amount of salt needed, so check the saltiness of the cooking liquid before adding the salt in step 2.

  1. Place the corned beef, 1 teaspoon of the salt, pepper and spices into a large pot along with 3 quarts of cold water. Cover and bring to a boil over high heat. Turn down the heat to low and simmer for 2 1/2 hours.
  2. Add the remaining salt if needed (see note above), potatoes, carrots, onions, and celery. Simmer covered for 30 minutes. Add the cabbage and cook for another 30 minutes, or until the potatoes and vegetables are tender. Slice the corned beef against the grain and serve in a bowl topped with cabbage, vegetables, and some of the cooking liquid. Serve with dark bread and mustard on the side.

 

Don't forget to check out PBC BANK TRAVEL CLUB for exciting news on our Ladies Only trip this summer and Little Switzerland, NC this fall. 

                     

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