Spring is just around the corner, my friends. The weather will soon be turning around, along with our minds and spirits. For those of us that have been holding back on the recreation since the holidays, the idea of feasting, drinking and socializing is starting to sound pretty good. All the hard work and diligence required to get through the winter months is starting melt away as we embrace the newness and vibrant growth around us.
February and March are host to several occasions for celebration, none of which hold a candle to St. Patrick’s Day. I can get behind any holiday that celebrates food and beer in a lively social atmosphere. Now for the novice this might just mean a chance to go out on the town and chug green beer until you get sent home. But to the Foodie it’s a time to cook, and believe me when I say preparations for this day have already begun in my house.
This week, I wanted to share my recipe for Corned Beef and Cabbage. While anyone can run down to the supermarket and grab a pre-brined brisket with spice packet, pop it into some water, and drink until it’s done, making it from scratch is always more satisfying (and I think it tastes better too). Serve this recipe to good friends along with plenty of beer and a few shots of Irish whiskey. Bain sult as! (Enjoy!)
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