St. Pat’s Dinner, Chicks, Ducks and Dogs

Here’s a collection of photos I took this afternoon while spending time with my family. We decided to serve our traditional St. Patrick’s Day dinner (corned beef, cabbage, carrots, cornbread and potatoes) on Saturday so our whole family could be together. Dad’s grandmother emigrated from Ireland when she was in her early 20s. We’ve eaten this dinner on St. Pat’s since I can remember. This year was my year to make it. One tip. Do not use a slow cooker. Put the meat and veggies in a large roasting pan and add enough water to cover the food halfway, and then bake on 350 until the meat is done and everything is roasted. The flavor is more robust this way than boiling in a slow cooker.

I’m looking forward to the “supermoon” tonight.

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