Tag Archives: tradition

{st. paddy’s day dinner!}

17 Mar

i tried my hand at making my own corned beef and cabbage dinner for saint patrick’s day this year. i chose to just kept it simple with some pickling spices and brown sugar for my brine. i purchased the {grass-fed} brisket at the farmers market; it was close to 6 pounds.

perfect for plenty of leftovers.

there are so many methods and recipes out there, and after tons of research, i decided to do a simple 3-day brine {it was all the time i had anyway} and boil the meat on the stovetop, which is apparently how a traditional new england dinner is prepared.

i brought my brine to a simmer for about a half hour, then let it cool and refrigerated it for a couple of hours, until it was nice and chilled.

when ready, i poured the mixture into a brining bag with the brisket and immediately stuck it in the fridge to begin soaking up the flavour. i wish i would’ve prepared for more time, but as it was, i brined this for just under 72-hours.

to cook, i emptied the brine, rinsed off the meat, and stuck in a huge stock pot of water {enough to cover plus 1 inch} to simmer for about 30 minutes. then i drained, refilled the pot with water and brought to a simmer again, cooking for about 3 hours until tender. i added in my potatoes and carrots about an hour before finishing, and then tossed in some cabbage near the end.

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it came out pretty yummy, overall. i served it with some irish soda bread… that i did NOT make, since i’m a lousy baker. my family seemed to really enjoy this method. i liked it because it was simple and i only had to use the one stock pot. it got me thinking about the history of the dish and how “back in the day” most families probably only owned one stock pot, anyway. so it makes sense that they would cook everything as simple as possible.

i will say, i think a longer brining process would’ve added more flavour, but i as i said, i only had a little under 3 days. the meat was still nice and tender and moist, but in my opinion, it could’ve had more of the “corned beef” flavour. i also chose not to add in the preservatives that make it create that pink colour.

overall i was very pleased with this st. patrick’s day meal. it was fun to make, and next year i’ll experiment with more time.

i hope you all had a nice day.

slainte!

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{“painting with light”, while celebrating the autumn equinox}

24 Sep

nothin’ like a little fire-dancin’ to appreciate summer and welcome autumn… light-painting is COOL!!! 😀

{most of these images were taken with a 10-second exposure… fun stuff!}

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spiral!

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hearts and crescents.

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infinity. Continue reading

one last holiday tradition

6 Jul

so, it was kind of weird having 4th of july on a wednesday, no?  granted, i’m on a glorious 3-week long {2.5 weeks left} staycation, so it didn’t much matter to me this year.  though, i will say this is probably the first holiday i’ve had off from work in probably a decade.  working retail hours doesn’t typically allow me to get time off during any fun holiday.

but i feel like it’s weird because it’s like, when did you celebrate? or are you celebrating this weekend?  are people still busting out festivities?!  i sure am – i plan on grilling some vidalia onions and corn on the cob tonight!

but since i’m taking some time off, i’ve been doing my best to really relax, submerse myself in some social activities, and just kick back- cuz it’s summah-time {summer summer summer time… summertime} 😉 Continue reading

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