Scenes from a Chinese-Irish-Italian Kitchen. For St Pattys Day we go all out:
Corned beef and cabbage and other root vegetables. Slow cooker goodness. The beef was a fancy sort that did not come with “seasonings” so I mixed up my own, a combination of mustard seed, fennel seeds, crushed bay leaves, cumin, etc etc. The Irish Soda Bread, baked the night before, is courtesy of a mix this time (Sticky Fingers Bakeries). It came with caraway seeds and raisins. Didn’t expect the raisins, which was ok by me, only not a big hit with the husband and child.
And for dessert. Hadn’t been here for a while, so figured we’d drop in for some Irish fun:
Happy St. Patrick’s Day. See, even the Chinese can make it sorta Irish-y