We featured a recipe for Corned Beef & Cabbage as the “Recipe of the Week” courtesy of Jimmy Neary, proprietor of Neary’s Restaurant today. Well I have a twist on that recipe which was my mom’s. Follow Jimmy’s recipe, but change the water twice to get rid of any fat. Then add a paste of Dijon, brown sugar, and a tablespoon of preserve glaze to the corn beef. Then add cloves and put the corned beef into 375 degree oven, preheated (Leave the cabbage and veggies in original water). Bake for 25 minutes or until glaze sticks. Enjoy!
In a previous blog, “A Runners Wife” I spoke about my husband training for the NYC marathon. All I have to say is that the months of training all came together of an amazing race. Race day is a grueling day for runners, and the family. But a miracle happened...
U.S. Attorney General Eric Holder testified before the senate judiciary committee and basically shrugged when asked if any other enemy combatant captured overseas had ever been brought to civilian criminal court to face justice. Talk about an incompetent boob, not to mention a disgrace.
Here is a list of wines all from Spain, and menus from restaurants in Brooklyn where a crew of us did a food / wine crawl through Carrol Gardens and Williamsburg recently
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