Thursday, March 18, 2010

Corned beef and cabbage

Some call this Irish-American classic stringy meat with soft vegetables. I call it pure bliss.

This year I cleaned out my vegetable drawer by adding: cabbage, brussels sprouts, potatoes, parsnips, rutabaga, onion, and carrots.

Mustardy, briny, sweet, savory, delicious. Welcome spring!

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