Hey! Happy Saturday! I’m feeling pretty happy because I was supposed to babysit tonight (after graduate school most of the day) and they ended up rescheduling so I get my evening back. Dinner is in the oven, I have no homework, and my husband isn’t home yet, so I thought I’d share about my St. Patrick’s Day dinner party. (And then my husband came home and now it’s Sunday morning and I am finishing this post)
One of my 26 by 26 goals was to have a dinner party and the other was to make corned beef and cabbage for St. Paddy’s day (because I do every year and I love it). Two birds, one stone people. We ended up only having my husband’s parents and grandparents over because other people canceled or couldn’t make it, but it was still fun. Here’s what we had:
Bread: I made Irish Oatmeal Soda Bread, which is one of my favorite easy quick breads, and I made it last year and Darren’s 82 year old grandfather was still talking about it in July. In fact, there was nearly none left over, so I will probably make another batch soon – it’s so nice with breakfast too!
Main: Obviously, corned beef and cabbage. To make it, I put about 6 lbs of lean corned beef in a large stockpot covered with water. I added peppercorns, bay leaves, salt and mustard powder (the corned beef I bought didn’t come with a spice packet, but if yours does, you can skip the additional seasoning). Brought to a boil, then simmered about 2 1/2 hours. I added about a pound of carrots, potatoes and onion and cooked for 30 minutes more. Added chopped cabbage and cooked a few minutes more. Scooped out veggies into a bowl, sliced the corned beef and feasted!
Dessert(s): I made chocolate stout cupcakes with cream cheese frosting and they were a huge hit – my father in law ate 3. Darren’s grandma brought this chocolate mint dessert (which I looooove), so that was exciting too,
Overall, it was a successful endeavor, though sort of a copout as far as dinner parties go!
Do you like to have people over for dinner?