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
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.
I didn’t even make time to read my comics from last Wednesday for this
Part of all good
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.
Looking to round out the full menu? Try a delicious cullin skink with this corned beef and cabbage recipe. Its a mouthwatering thick and hearty soup from Scotland that you’re going to love.
- 6 lbs 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
- 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.
- 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.
- 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.
- Remove beef from oven and slice against the grain. Serve with drained vegetables.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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