St. Patricks day is around the corner, and like most Americans, we are going to be having corned beef and cabbage. Personally, I love corned beef and cabbage, but what I truly look forward too is the leftovers. A leftover corned beef Rueben is that messy delicious sandwich that really hits the sweet spot for me….
I love a good slaw. That sounds weird I realize, but in all seriousness in this family, we are big on brassicas. We love things like broccoli, cabbage, Brussels sprouts, kale, the list goes on and on. While Chuck is happy to eat cabbage raw by the chunk I really prefer it in a nice vinegary slaw. Seriously, slaw’s our a dinnertime staple in the summer, and pop in the winter now and then too….
The last few weeks have been absurd around here. Lots events, and lots of illness. I think we ran ourselves ragged, and are now paying for it. But that’s life right?…
Traditionally in the states we all don green, drink green beer, and eat boiled corned beef with cabbage to celebrate St. Patrick’s Day. While I love the holiday for all the fun I’ve had over the years these days I get more excited for the leftovers. I mean a good Rueben, Irish vegetable soup (made with leftover boiled carrots and potatoes) and of course corned beef hash are in fact some of my favorites.
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Bolognese sauce is one of my absolute favorite dishes. When made the authentic Italian way it involves a slow simmering pot on the stove all afternoon, filling the house with its glorious smells of tomatoes, herbs and spices. I like to serve it over pasta with fresh made bread (because who doesn’t love fresh bread to sop up that sauce with?) and a salad. However, like most working ladies, I don’t always have time to have a pot of something simmering on the stove all afternoon, so to the chagrin of many an Italian grandmother I made up this weeknight version.
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