While living in Hawaii when the kids were little, our family socialized often with Ike & Dot. When funds were short, we would pool our pantries and potluck some pretty fantastic meals. One in particular was Corned Beef & cabbage that Dot would whip up with a moment's notice. I thought I could remember what she did so tried it tonight. Disaster. It was tasteless. So, if anyone out there has a tasty way of fixing this dish please let me know. Husband left the table and fixed himself a bowl of oatmeal. I feel so bad for him.
We must have had 3 inches of snow last night. With 40 degrees today it didn't last long. Spring where are you?
About Me
- Leonna
- I am the mother of 3 "home made" kids, 4 adopted kids, 5 step kids. Added up, that makes 12 (I always did like the movie "Cheaper by the Dozen"). I am married for the third time (the charm) to my soul mate, Jerry. We are enjoying traveling to visit grandkids, and just being together. We live in a small condo in Spokane with our two cats, Thumbellina and Polly. I am the Queen of a local Red Hat chapter, the Scarlet O'Hatties. Our moto is "Frankly my dear..." which really fits.
1 comment:
When I make corned beef, I always make it in the slow cooker. It matters what type you buy - I always opt for the flat cut brisket now because it is more square and cooks more evenly. (In the past I have made some terrible point cuts.) I cover it with water and sometimes add the spice packet if we want it more spicy. Then slow cook for 8 hours on low.
I don't like cooked cabbage because it always seems to turn out mushy. So I usually make a cole slaw (vinegarette style - not creamy) for the side and roast red potatoes and carrots with oil and salt/spices in a hot (450) oven because they seem to me to change the flavor of the meat if you cook them together.
Finish it off with a little grey poupon - yum.
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