Happy St. Patrick's Day!
8 years ago
SV corned beef, 72 hours, medium rare and fork tender.
Trimmed the corned beef for tomorrow's hash, and trimmed the cabbage for cole slaw.
Left with a square meal on a cold day.
Happy St. Patrick's Day to you all!
dcarch
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8 years agoRelated Discussions
Happy St. Patrick's Day !!!!
Comments (4)This is the warmest spell I can remember for St. Patricks Day - its 64*F so far! I am Irish and St. Patrick wanted to be remembered for sharing his faith that Jesus died for our sins with his homeland, Ireland. Some imprisioned him for speaking against their witchcraft and others welcomed the message of the resurrection from the dead. Eventually, many years later the seeds St. Patirck spread grew into a new Ireland of faith in Christ. PS. Sabal Palms grow in Ireland due to the gulf stream....See MoreHappy St. Patrick's Day
Comments (5)Good to hear from everyone. The hair dos turned out great and we had alot of fun. Do I want to do it again? Not sure.LOL It snowed all day so I didn't go to the parade. We ended up with company and had a nice evening visiting tho. Had more company on Sun. so didn't get my training done either.Yikes... I have a hard time sleeping most nights due to my hips and groin hurting, just can't get comfortable. I've noticed I don't sleep as much as I use to on a daily basis. After so many nights of this I finally get home, eat dinner and before I know it I'm alsleep on the sofa. Don't wake up for 12 hours. I've been on fosamax for years and hope this doesn't have anything to do with that. Punk...See MoreHappy St. Patrick's Day!
Comments (4)Oops, I am a day ahead of myself. Well, in that case, Top o' the morning to you....See MoreHappy St. Patrick's Day
Comments (13)mimi, I've never had this recipe fail, because you mix the flour and sugar to break up any lumps, then whisk in the milk before you put the pan on the heat. The 'pudding' is smooth as silk, even before you add the butter. Make sure you keep the heat low, after the paste starts to thicken, so you don't scorch it. I've even started adding the butter to the still-warm paste, whipping it in until it melts, then refrigerating the mixture until cool, and whipping it up later. It doesn't seem to affect the texture of the frosting, and it's quicker than mixing in one spoonful of the paste at a time. I've noticed, though, that the cooked buttercream seems to get soft quicker from the heat from my hands. Good luck!...See More
8 years ago
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8 years ago
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fawnridge (Ricky)