Tuesday, March 18, 2014

Happy Belated St. Patrick's Day

Deadlocked by a legend, Kellach must find her kidnapped mother to remove the Dark Druid's curse and save her people from the rampaging Norse. Bruic the Badger must find local trading ports for the Norse in order to save his sons, who are held hostage by a Norseman, and to find his siblings, lost when he was captured in his youth. Neither has time for love. Ah! Fate and circumstance take the advantage away from them both...

Sorry, we missed St. Patrick's Day, yesterday.  Maybe it was the 9 inches of snow on the ground???
My Granny always planted potatoes on St. Patrick's day, but not this year!!!

Corned Beef and Cabbage

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • 3 pounds corned beef brisket with spice packet
  • 1/2 cup red cooking wine
  • 10 small red potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 1 large head cabbage, cut into small wedges


  1. Place corned beef in slow cooker or Dutch oven and cover with water. Add wine and the spice packet that came with the corned beef. Cover and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. IF using slow cooker cook slow all day.
  2. About 45 minutes before serving, add more water, raise heat to boiling. Add whole potatoes and carrots, and cook approx half an hour, or until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or slow cooker) as you want. Slice meat across the grain.

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