Ok ok ok here is one of my least favorite “holiday” meals. Obligatory corned beef, roasted truffle parm potatoes, cabbage with bacon and onions. Store brought crappy Irish soda/ raisin bread, usually the wife bakes a nice homemade loaf, guess I was bad this year.
I wasn’t going to do it this year . Boiled dinner . Beef dressed with a little Edmond Fallot dees style mustard. Happy St Patrick’s day . Cheers .
Mine too - I really don’t care for corned beef or boiled cabbage. Luckily DH feels the same way despite his Irish heritage, so as long as we do a nod to the holiday with some Guinness, it’s all good.
Speaking of beer, I had my first Smithwick’s on our pub crawl the other day - an Irish red Ale now produced by Guinness. Delightful, even for an only-very-seldom beer drinker like me.
It was enjoyable. The local brand of corned beef , from Shasta lake was not available. I went with a popular brand . Though good. Will I be making it again. MMMMMM… I don’t think so .
The stew sounds good, and the soda bread looks awesome! Is there a recipe for the bread you can share?
Let me ask mom and get back to you!
Pearl barley, butternut squash, mushrooms, broth, apple cider vinegar and a hint if cinnamons - more of a fall dish but the temperature last night was below 5C - that counts as a cold wave in SF
Damn - that looks yummy.
don’t worry, you’ll get there!
see? look at that fatty goodness!
oh that stew! drooling…
Time for COTQ nominations - here’s the thread! Spring 2022 (Apr-June) Cuisine of the Quarter - NOMINATIONS
Oh, my bad. Now I see the pan. What a tasty meal.
So many delicious sounding dinners! The photos are inspiring every day. Must up my dinner game.
Unfortunately, it didn’t sit well with me. I was awakened at 1 a.m. with some “issues”.
Such creativity, wow!
We enjoyed a fabulous wine dinner at Bistro D’Azur in South Orange, NJ. The chef was gracious enough to let us bring our own wines.
So sorry to hear that Linda, I hope it’s only the eggs not sitting right.
My husband is happy with cereal for Supper, not me. I prefer either an Appetizer of sorts or something cooked - eggs are quick, versatile and there’s something amazing about a runny egg on pasta.
Tonight my husband and I weren’t very hungry so I decided to make Ina Garten’s appetizer with fig preserves, goat cheese, fresh figs drizzled with Balsamic vinegar (IG tops it with a bit of microgreens which I’ve omitted) served on a Calabrese style baguettes (this also is good on lightly toasted potato bread or light rye if you prefer also lightly toasted). Recipe from Modern Comfort Food.
The boys enjoyed whatever leftovers they could find in the fridge. This is my kind of Supper easy peasy.