We went and bought another large, fresh corned beef brisket from Lunardi’s deli to celebrate St. Patrick’s Day. As usual, we have leftovers. I’m sure you’ve got some leftover corned beef too, but maybe you’re like me and don’t want to eat nuked leftovers when you’ve still got the memory of the real deal on your tongue.
So, I’ve updated my Corned Beef Hash post to make it easy for you to finish that leftover corned beef while still keeping your tongue and tummy happy. Enjoy!
First of all, I want to apologize for the lack of posts in the past couple of months. I didn’t intend on taking such a long time off of posting but sometimes life kinda gets in the way. I promise that I haven’t given up on this blog – in fact, I have a huge backlog of posts, just waiting in the wings. I thank you, dear readers, for your patience.
When I started this blog, it was simply to catalog some of the foods that came out of Annie’s kitchen as well as other food-related experiences our family has had. I have been challenged to make this blog better, more entertaining, and more informative. So, in the coming days, you’ll begin to see changes in the layout as well as the content. Continue reading Spring is coming; plus: How to make perfect hard boiled eggs→
Pork Spareribs on the Weber Smokey Mountain smoker
I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM. Continue reading Ribs on the Weber Smokey Mountain→
Here’s another recipe using some of the heirloom tomato bounty that came out of our yard this past summer. We doubled the Roasted Tomato Soup recipe on Epicurious because we had so many tomatoes.
