Irish Bubble and Squeak

l A densly flavored root vegetable one dish meal... Excellent

beware the "eyes" of March

Corned Beef continued

Simmer 4 quarts of water in a large saucepan. Add sugar, salt and spices, stir well until dissolved. Allow to cool completely.

Place the brisket in a non-metallic container. Cover with cold brine and weight it down to submerge the beef.
I will use a heavy plastic bag probably doubled, and twist it tightly so the brine will cover the brisket, and place it in a small ice chest to store in the garage so as not to take up room in the refrigerator.

This is it so far! We will allow that to sit for 5 days. See you Saturday!

Corned beef for St Patrick's

Corned Beef

Just in time for Saint Patrick’s Day, why not try your hand at making corned beef.
It is simple, tasty and is done with spices, without the red dye chemicals.
Together we can take the mystery out of this process which will take about 5 -7 days, so it will be ready for next Monday.

What you will need:

4-6 pound beef brisket (flank will do)
1 pound light brown sugar
2 pound coarse sea salt
4 cloves garlic, smashed
1 teaspoon black peppercorns
5 cloves
4 bay leaves
A sprig of thyme

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After lunch in Chinatown Vancouver

As you stroll down the streets in Chinatown the markets spill out on to the streets, large bins and boxes filled with interesting finds, not all are familiar. The Herbalsit shops have geckos (pictured). Steeped in tea they are used for various cures, maybe even a curse.

Chinatown

This last Saturday a group of 35 hopped a bus and spent the day in Chinatown Vancouver B.C.
We left Whatcom Community College at 9:00 each of us looking at the sky wondering about rain. Arriving at our destination at 10:30, the sun welcomed us and the start to a great day began.
With our trusted guide, Jonathan Lau, we enjoyed lunch at Jade Dynasty restaurant. It seemed like a neighborhood gathering place, the patrons were greeting each others as friends. I would recommend it.

I think I've got it right!

After a mini melt down I believe my computer is up to the task of blogging, so with brand new enthusiasm I will begin again...