tag:blogger.com,1999:blog-21475694.post8144414377166624097..comments2023-04-05T05:21:54.796-07:00Comments on Homeschoolingdownunder: The feast of St PatrickAliadelaidehttp://www.blogger.com/profile/16144140237376613159noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-21475694.post-65979774745535533832009-03-18T01:46:00.000-07:002009-03-18T01:46:00.000-07:00Lovely. This was the first time you made corned b...Lovely. This was the first time you made corned beef and cabbage? I make it four, five times a year, cook the corned beef slowly, for hours until tender. I take it out and keep warm in a different pot until the carrots, turnips, potatoes, leeks and finally cabbage are all cooked through. The trick for the veggies is to cook them slowly too, in simmering, not boiling water, so the smells stay in the pot. We use little cabbage, lots of carrots. In essence, just enough vegetables for one meal; these are not good reheated, especially the cabbage.<BR/><BR/>How polite of your children to accept the food given without complains. My children never liked this meal either. I made it mostly for hubby and me. I'd drop some hot dogs/ sausages for the kiddies to eat with a bun. We are the meat on rye bread the rest of the week.<BR/><BR/>Yesterday's corned beef and cabbage, I'm happy to report is waiting for a second sitting today. Hurrah. No cooking today... That's great for poor hubby who has had to attend to my every whim due to my shoulder injury.Rosaria Williamshttps://www.blogger.com/profile/03133147851332084180noreply@blogger.com