Growing up meal time was a "fend for yourself" time. Generally. We did have meals together. Sometimes. As a general rule if you were hungry, you found something to eat or went hungry. After getting were married, I remember my husband asking me what we were going to have for dinner. To me it seemed a funny question. I told him I was going to have cereal and asked him what he was planning to eat. It seemed a perfectly logical to me. (I should say here that my husband was one of six children and they ate nightly meals together). He asked in his very sweet way, “Don’t you think we should make something and eat together?” I was baffled. After all, it wasn’t a birthday, Christmas, Easter or Thanksgiving. It was a regular
day. It wasn’t even Sunday. “Seriously?” was my response. Probably not what the poor guy wanted to hear. The next night we had meatloaf. I was very proud of myself. It was a regular day, and I had cooked dinner. Again my sweet husband asked (so kindly as to not offend), “Do you think we should have
something with the meatloaf…like potatoes, rice or corn?” “SERIOUSLY???” I had just cooked a main course, which to me was a big deal. The idea that he thought there should perhaps be more on the table was totally foreign. We’ve come along way since then. I now usually cook a nightly meal, not to mention making breakfast & lunches. Cooking has become something I usually enjoy. We are busy with 3 children so meals have to either be very simple and fast, or planned ahead of time. And yes, we do still have cereal for dinner every now and again.

Thursday, March 1, 2012

Corned Beef & Cabbage...St. Patrick's Day

Corned Beef Roast
5 peppercorns
8-10 small red potatoes
Carrots...I like a lot of vegetables
1 large Head Cabbage
Broth

Trim fat from roast.  Place in stock pot and cover with beef broth & chicken broth and water (until covered completely).  Add seasoning packet and peppercorns.  Cook 50 minutes for each pound of roast.  Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.  Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
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