Last weekend was eventful and somewhat stressful. On Saturday, I woke up to a hideous flapping noise in the wall behind the stove. Turns out, it was a bird trapped in the wall. It took 12 hours, a million franctic calls to every pest and critter person in town, some creative problem-solving and lots of tears (on my part - due to the way we were forced to have to get the bird out). By the end of it all, though, we were all pleasantly surprised that the bird survived.
Ironically, since Bird Weekend it seems birds are everywhere - in the apron I bought at an antique mall this weekend, all over the vintage postcards I was drawn to in the shops, and guess what popped out of a package that arrived from a friend this week? (If you try to get pics of your tot's favorite-toy-of-the-moment, you have approximately one second before it is snatched from you):
I am hoping this weekend fares better. We are having friends over for dinner Saturday night and I am trying a recipe or two (have you ever used beer for your corned beef? If so, what kind?). I'm a little wary of trying new recipes with company, and had I thought I would bend to the festive pressure to cook something Irish I probably would have tested them earlier in the week. Instead I will likely have a pot of chili or some other Plan B prepared just in case. What recipe are you using for St. Pats?
*ps: Thanks, ladies, for all your wisdom regarding a "next baby" (this is what J. labeled all the boxes when he packed away E.'s baby gear a couple years ago. Endearing.).
Oh Charlotte, I should have mentioned that I always use a slowcooker! So I'd plop the beef in in the morning with a full pot of water, head off to work, come home to check the water level at noon, and it would be done at suppertime :)
Posted by: Mom | 03/17/2007 at 09:16 AM
Yikes, 8 hours for corned beef! no wonder I never made it, too long in the kitchen. Stop by for my crafty giveaway...100 posts.
xoC
Posted by: charlotte lyons | 03/17/2007 at 07:05 AM
The primo-important thing when cooking corned beef (esp. if using brisket instead of round) is that lower heat and s-l-o-w-e-r equals tender. Trying to rush it in any way, shape, or form will make it a rubbery inedible mess. (Trust me--I know!) I usually simmered ours for 8-10 hours (adding water as needed).
Never used beer, but if you find a recipe that works with it I'd love to try it :)
Happy St. Pat's ((hugs))
Posted by: Mom | 03/16/2007 at 09:59 PM
i had a bird problem too! last week i was on the phone with my MIL and i kept hearing this jack hammer sound. i thought it was my furnace since it was on the fritz but the sound was coming from my chimmney. i went outside to find a bird attempting to peck it's way into the chimney cover!! i think my neighbors think i'm nuts 'cause i was hurling sticks at my roof!
btw cute birds!! ;)
Posted by: Shanna | 03/16/2007 at 09:37 PM