Sunday, February 23, 2014
Saturday, February 22, 2014
Thursday, February 20, 2014
I was going to add a witty Irish phrase about good food and the comforts of home, but all I could find, shockingly, was poems about drinking!
A delightful Irish dish that smells like your teenage son's socks but tastes like heaven!
Enjoy this longtime Seattle staple item for Grunges, a traditional Irish recipe that's a joy to make and share with friends.
Makes 8 servings
- 5 pounds corned beef brisket, trimmed
- 6 cups beef stock
- 1 small head cabbage (about 1 pound), cut into wedges
- 1 1/2 cups turnips ( 1/2 pound), cut into large dice
- 1 1/2 cups pearl onions
- Salt, as needed
- Black pepper, as needed
- Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
- Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
- Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
- Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.
Thursday, February 13, 2014
For starters, if you don't end up either blindfolded or tied up or both by your lover on Valentine's Day after making this, then you're not making it right!
Sunday, February 2, 2014
Why you Mad, Dawg?
Geez, tough question for me to answer. I didn't get the nickname Moe-rage from my biker buddies by chance. It took a lot of irrational unfettered anger issues, frequently followed by bursts of tears -- I'm sure you can relate. It's what a good Irish-American lass does, right? Anyway, no one can stay mad after offering them a tray of blue, fruit-filled, lemon zest-topped Jello shots. Plus, dog is spelled dawg! Classic! Sure to put a smile on that grump's face.
Mad Dog 20/20 (blue flavor)
Assorted berries chopped
Take a deep breath and Enjoy!