Our St. Patrick’s Day Meal

Last year we had corned beef and carrots cooked together and our cabbage and potatoes as colcannon, but this year Bev has said she preferred they all be cooked together. I’m fine with that, but since I really liked the colcannon I decided to make it as well – the Irish wouldn’t think twice about having potatoes two ways. Bev made Irish soda bread last year but mistakenly added a stick of butter, which made it into something else. I convinced her to give it another try without the butter.

So Thursday morning, I trimmed off a lot of the fat cap and the fat between the point and flat and into the crock pot went the corned beef covered with water and with two of the spice packets they provided with it – had an extra from the pastrami I made.  We used Skylark Brand corned beef and I would buy it again.  We cooked it all day and added the carrots, potatoes, and cabbage in that order through the day.

We went errand running, then came home and I began juicing some of the grapefruit for a Salty Dog or some. Bev decided she had to have one to celebrate the occasion.

To make a long story even longer, after seeing the food we had in the crockpot and a couple of salty dogs we said the heck with the bread and the colcannon and just enjoyed the crockpot items - we're retired after all.  Here’s my plate - it's a shame we had to cut off so much of the potatoes and still ended up with brown places.

Daughter, Wende, and SIL, Pat, came over and we had a nice evening. I have a coat-of-arms that says Doolittle originated in Ireland although I’ve always thought it was English, but it doesn’t matter, either I am or pretended to be Irish for the day.
I'm taking Bev and SIL Pat to the airport this morning for 10 days in the Caribbean while I whip the grounds into shape and dogsit.  I'm glad I have several blogs in the que as cooking may be a little sparse.

Have a great day and thanks for stopping by.

Larry