So I used my homemade corned beef to make pastrami. It had been boiled with vegetables for 3 hours. I took one pound out. I mean how much corned beef can you eat? I sort of used this homemade pastrami recipe. I made the spice rub dividing the amounts by 1/4 and rubbed it into my hunk of beef. I let it sit covered at room temperature for 2 hours. Then I cooked it in the oven on a rack with water and covered with foil at 300 degrees for 1 hour. I let it cool some and then sliced it against the grain. I wrapped it in foil and after further cooling moved it into the fridge. Here is my lunch with it from today. I melted some swiss cheese on top and sliced some of my home fermented pickles with it.
It is so good!!!
So we came to our Boles for the weekend. We brought the snowmobiles because we weren’t sure if we could drive up with the recent snow. Here are are leaving home.
Above is the view when we arrived, almost no snow. Below is my Rosemary Irish Breakfast tea steeping this morning, getting ready to make Ceo Maidin this evening.
Ceo Maidin recipe
As a child my grandmother told me I should wear orange and not green in St. Patrick’s Day in honor of William of Orange. This is the first time I had heard anything of the politics involved in her family’s heritage. So I chose since then to wear both orange and green on St. Patrick’s Day ever since. I also delved into genealogy and history more including visiting family sites in Scotland and Northern Ireland. But the sweater with orange and green that I have worn since the eighties is falling apart. Despite the controversy, I still want to wear both colors to represent a hopeful peace between the Irish Catholics and Protestants that did not seem to exist when we visited Belfast 10 years ago. So I will wear my Ben and Jerry’s T-shirt. But I will also wear an Aran sweater made in Ireland during The Troubles.
William of Orange. History of Orange and St. Patrick’s Day
We will eat corned beef and cabbage. And then enjoy Ceo Maidin made with Jameson whiskey around a bon fire and celebrate the amazing contributions of the Irish and pray for peace in the world.
Plus we will enjoy the views and wildlife of this amazing place.
This was our dinner tonight. I used our stew meat and turkey stock. It had a nice spiciness to it that was great on a stormy night. Tom wished it had more vegetables in it so next time I will add carrots and celery. But we both agreed it was tasty. Recipe is at the NYT cooking site https://cooking.nytimes.com/recipes/1767-beef-stew-with-prunes