So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.
I was going to be away for a few days and my teenager and his friends wanted to bake bread while I was gone. “Can’t you just write down the directions?” they asked. Now my boys had watched the bread making process so many times, I couldn’t hardly believe they needed anything more than the measurements but if he wanted directions, what was I to do?
“You bet”, I replied.
Happy St. Patrick’s Day
I thought I would find some awesome corned beef recipes since the sisters were of Scots-Irish decent. To my surprise, they used lamb far more often than beef. They raised sheep and were able to do the butchering themselves.
Soups, stews and casseroles are the best ways to “stretch” meat. Adding vegetables and pastas creates bulk that absorbs and blends with the flavor of the meat. This recipe was obviously used in the boarding house but can easily be cut in half or even quartered for today’s smaller family.