With Irish eyes ashinin’, Kathleen has invited her friends to participate in a St. Patrick’s Day bash. Not having a speck of Irish blood, I would probably do better thinking rodeo since it’s that time in Houston and bar-b-que may be the food of choice.
But Kathleen is so much fun and creative to boot, I’ll don my fedora and see what I can find to share at her party. (Note: as predicted earlier, the pollen has settled on my car. It’s part of the season.)
On to Costco in search of something green. Who would have thought it would be shamrock pasta filled with dubliner cheese? Cases also were filled with corned beef, perfect for an Irish wannabe and I bet for the slow cooker as well. Now, I’m really getting into the swing of things.
Now it’s time to think of a table to set. White azaleas and green leaves from the yard are a good place to start, and these little bottles (how I love bottles!) with their tint of green are filled with their blooms.
So, Kathleen, despite my lack of Irish blood, I’m excited to join your party. What a good time we’ll have going from place to place, getting to know one another and sharing our space.
Just in case you are preparing corned beef for St. Patrick’s Day dinner, here’s how I’m doing mine.
Slow Cooked Corned Beef
4 lb. corned beef brisket
6 red potatoes, cut into quarters
2 c. baby carrots
12 oz. bottle dark beer or stout
1 head of cabbage
In a slow cooker, cover the corned beef with potatoes and carrots and sprinkle with the seasoning packet contents. Add beer or ale and cook on low setting for 7-8 hours. About 30 minutes before cooking is finished, add cabbage that has been cut into wedges and continue cooking making sure all ingredients are tender before removing from the cooker.
Slice and serve with a grainy mustard/horseradish sauce and cornbread. (That’s the southern girl coming out in me.)
For dessert, I am going to try cupcakes made with some of that Irish beer purchased at World Market. The recipe is here. Don’t those sweets sound like a kick?
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