I thought for sure that I would be able to use the last week to catch up on some reading. For those who may not be regulars here, I had my wisdom teeth pulled, and was kind of looking forward to a few days ‘vacation’ from normal duties. But now I feel like I owe everyone a huge apology. A blogging friend of mine asked how I manage my time the other day.
Between cooking and getting the posts up (not to mention the dishes) food blogging can take up a large chunk of time. She asked how I returned every comment or commented on others posts. My answer, I don’t. At least not on every single post. And please, don’t think it’s not because I don’t want to. I comment when I can, and I thought this weekend would be an awesome time to sit back and read hundreds of beautiful food posts… it just didn’t happen. Instead I coded two sites and got a large chunk of spring cleaning done. I didn’t even make time to read my comics from last Wednesday for this weeks podcast. I do check out a lot of blogs every day, but I try to only comment when I have something genuine to say about the post. Everyone posts tempting food
Part of all good hobbies, is not letting it become work, and just enjoying it. I allow myself time every day to check out other sites, but I have to manage my time to, spend it with my family and drink up the sunshine (I was also counting on at least one snow storm to render my booty in trapped in the office all day). A recent post I read and am guilty of not saving a link to, broke down why comments shouldn’t be the only thing we bloggers crave, and I have to agree. I am guilty of not leaving comments on every post, but I do check almost every single one that comes through my reader or on Foodbuzz. I am working on a little time management to sneak some comment leaving love in.
So today, I am sorry this post contains no alcohol, I’ll make up for it tomorrow as we continue on our Irish themed celebration this week, and I am working on leaving comments. Promise, though the alcohol one is guaranteed… for tomorrow. Seriously.
Corned Beef and Cabbage
Ingredients
- 1 5-6 lb corned beef with packet
- 2 lbs small red potatoes
- 1 lbs carrots peeled and cut in half
- 1 onion peeled
- 1 head cabbage divided into 6 wedges
Instructions
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Fill a large stock pot with enough water to cover corned beef. Place beef, and contents of seasoning packet if included with purchase, in stock pot and bring to a simmer. Cook for 2 to 3 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
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Preheat oven to 200 degrees. Remove beef from water and place in roasting pan with a ladle of cooking liquid. Place in oven to keep warm.
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Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes. Add cabbage and boil an additional 10 minutes.
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Remove beef from oven and slice against the grain. Serve with drained vegetables.
Recipe Notes
Adapted from a call to a friend and Cook’s Illustrated
That’s the prettiest corned beef I’ve seen in quite some time! Listen, you don’t need to feel guilty about anything. There’s no one way of doing anything.
I am skipping the corned beef meal this year in favor of a food blogging forum. I don’t think my family will even miss it, but I sure will. I hope you don’t mind if I drool over your platter for a few minutes.
Your right, blogging can take up huge amounts of time! The corned beef looks great and for sure puts me in the mood for some celebrations this weekend, glad your mouth is getting better too….
Take care
I heart corned beef and cabbage. Like, love.
That’s nothing like any of the corned beef I’ve seen over here or from the cans 🙂
Love cabbage!
I’m keeping you to your promise! 😀
I hope you’re healing up nicely from your surgery! Time management is definitely hard. There is way more that goes into blogging than people probably think.
I just had to leave you a comment that your first picture is all kinds of amazing! It is so well composed, well lit, and makes me want to dive into that scrumptious plate. Nice work (:
I can never keep up with all the blogs I read either, and as a result tend to not comment unless I have something interesting to say. And speaking of your teeth, I hope your puffiness has died down! I would hate for you to be unable to enjoy the feasting of St. Patty’s day!
I just had this the other day. Gotta love the traditions around this time of year! Thanks so much for sharing your beef looks amazing (although I have to say the cabbage is always my favorite part).
Oh, I totally understand the time management issue. Blogging does take a lot of time. And for me as a grad student, I can’t possibly read and comment on everyone’s blogs, especially if they post every day or more than a couple of times a week. I always at least try to buzz everyone up!
I hope your chipmunk cheeks are going away! lol
Corned beef and cabbage! YUM!
Yum, yum! Amazing combo!
Your corned beef looks amazing! My sympathies on the wisdom teeth. I had all of mine out years ago and still remember the pain! Feel better.
I totally agree with everything you are saying. It’s hard to find the time! There is just never enough time in the day. Great post! The corned beef and cabbage looks delicious!
Really loving the look of this corned beef. Seems so healthy too! I must make it. Thanks for that.
Found you recipe looking for new takes on corned beef and cabbage. I’m only commenting because you apologized for not having alcohol in this recipe. No fear my friend. Substitute some nice Irish beer for the water and you’ll have your wish. Beer is a great stock base for corned beef and cabbage. Happy St Patty’s to you. Beautiful pictures BTW.
Haha! Beer would be a great sub for this. Thanks Linda 😀