St. Patrick’s Day looks a little different this year due to the pandemic, but that doesn’t mean the day is any less filled with love, celebration, and—for the Reynolds family—food.
“We’ll be celebrating with one of [my wife] Bridget’s delicious soda breads, so looking forward to that,” said Patrick Reynolds, FCLC ‘81.
“And we’ll have our family together, which we’re very blessed to have, even during this time of COVID-19,” chimed in Bridget Reynolds, PAR ‘14, ‘17.
The tradition of making soda bread is an especially comforting one for the Reynolds family. Bridget remembered it being one of the first treats her mother used to make, and the smell of baking bread brings back wonderful memories for her. Now, she makes it with her own family, which includes her husband and children Aileen, FCRH ’14, and Brian, FCRH ‘17.
“Soda bread is a simple recipe that makes plenty to share and brings comfort to those who eat it. That’s how my interactions with my Irish family have always been: simple, warm, and comforting,” said Aileen. “Making soda bread was something my grandmothers did for their children, my parents did for me and my brother, and now it’s something I can take on myself. It’s about family, which is what has always been central and most important to my Irish heritage.”
Something else important to the Reynolds family? A sense of humor.
“I appreciate the Irish sense of humor, especially in the challenging times of life. We do have a wicked sense of humor that helps us get through,” Bridget said. “Our sense of family, our sense of faith, and our dedication to each other makes me proud.”
Watch Aileen attempt the recipe for the first time on her own below.
@fordhamuniversityFordham grad Aileen Reynolds makes an Irish favorite, soda bread, for St. Patrick’s Day. ##foodtiktok ##fordham ##stpatricksday♬ Irish music by fiddle and whistle(192108) – Hazime
5 cups flour
1 cup sugar
1 tablespoon baking powder
1.5 teaspoon salt
1 teaspoon baking soda
1 stick room temperature butter
3 cups raisins
3 tablespoons caraway seeds
2.5 cups buttermilk
1 large egg
Bake at 350° for about an hour and 15 minutes or until an inserted toothpick comes out clean.