For as far back as I can remember, I’ve always had corned beef and cabbage on St. Patrick’s Day, or at least on the week of. There isn’t a speck of Irish in my family, but for some reason my mom always made it, and now I make it myself.
I don’t know the origins nor care enough to look it up on Wikipedia. All I know is that there will be three straight days of corned beef-related food, and that’s good enough for me. Mmm, salty, beefy goodness. Reuben or corned beef hash anyone?
The recipe can be as elegant as you like. The food is inedible.
I like the 6 pints of guinness!
i don’t think there’s any other way to eat corned beef and cabbage.
Don’t forget a shot of Jameson for good measure…after all, no one does any real work the Thursday and Friday after St. Patrick’s Day
1/3 cup is less than 1/4 cup? Good thing it’s pretty
what? i don’t see anything :) thanks, fixed. that’s late-night designing for you.
Pingback: Happy St. Patty’s Day! « Unterekless Thoughts
Pingback: Hello world! « Arousing Interest
Reminds me of http://www.cookingforengineers.com
Granted, totally different representation, but it seems like something they may consider doing, given their cooking charts.