Time Away.. Back for St. Patrick's Day.

I started this blog a couple of years ago with the intent of posting at least once a week. It seems like every time I decide to get started again, some disaster draws my attention elsewhere.

In June of 2017 I lost my father unexpectedly.  On June 27th I returned from Virginia to my parents' home in the Mid-West US. Sadly, by June 30th my dad had passed away.  We sent him on with full military honors on July 7th 2017.

Fast forward to late October... my mother had heart issues develop. In early November, I was back in the Mid-West to help her recover from open heart surgery. I returned to Virginia in early December.

Holidays, work and other life obligations have kept me rather busy.

Over the last month, we have had four major storms, power outages, snow and general seasonal chaos. I'm ready for a break! :) It is supposedly Spring.... I still have snow in my back yard. :(

Some of the best meals are "comfort foods" old staples that we remember warmly. Sunday Dinners, Holiday Gatherings and Quiet Celebrations. We all have favorites.

For the next few weeks, I'm going to focus on simple staple meals my family enjoyed together around Easter-time.

It's a bit late, but we had a recent Holiday in my home.  Saint Patrick's Day was low key here. My partner, and I chose to stay at home, pour some Stout, and cook the traditional Corned Beef and Vegetables.

Corned Beef Brisket with Vegetables

• Corned Beef Flat Cut Brisket (Points are ok, I just prefer the flat cut)
• Large Onion
• 2 Cloves of Garlic sliced.
• 1 Head Green Cabbage
• 6-8 Peeled Potatoes
• 1 lb Baby Carrots
• 1 Tbsp Pickling Spice
• 2-4 Bay Leaves

Remove Brisket from wrapping, rinse well.
Place Brisket, Onion and Garlic in large pot, cover with water.
Add Pickling Spice and Bay Leaves.
Cover pot. Bring to a rolling boil on High Heat.
(Corned Beef will boil over so make sure to be close and keep watch)
Drop Heat...Simmer for about 1 hour on very low heat.
Peel potatoes and add to pot. Cook for about 20-30 minutes.
Add in Baby Carrots, cook for 10-15 minutes more.
Quarter the head of cabbage and place the quarters point side down in the water.
Cook for 10-15 minutes until bright green and softened.

Remove from heat. Place meat on cutting board, let rest for 5 minutes. Slice about 1/4 to 1/2 inch portions.

Remove vegetables from broth Serve with Meat and Bread.

I usually serve this with Guinness or a good Irish Stout.

This post is a bit late for this year. But, most grocery stores have Corned Beef on sale at deep discounts right about now. If you'd like a cheap, easy meal this would be it for this week. :)