The other day my son Corey said: “I love Saint Patricks Day, It’s better than Christmas.” My mind was slightly boggled and it left me wondering why? Mind you, Corey is an adult however, it is not the first time he has stated this. Maybe all the Corned Beef got to his head?
Then I thought about it a bit more.We do have some good traditions and the best thing is it brings us all together at the table. You know Family togetherness. 😉
For years I painstakingly drew around a cover stencil I had and copied off the coloring page that we had colored every single year since he was a pretty young child.
This year I created it digitally so I could share it will all of you.
Not your style? Here are some other really cute coloring pages as well from Crayola (Nope we are not being sponsored we just love their pages and their crayons!)
A lil shout out to the colors your gonna need this St. Patrick’s Day.
Little Miss Toddler and I worked on a Shamrock painting together. I will include our little photo session as a sperate post tomorrow but below is our finished project. It was messy but she had a great deal of fun.
This was her extra little part… She loves to paint but ended up very GREEN!
Then there is the boiled corned beef dinner that I make in my huge 8-quart stock pots every year. My husband scopes out the largest flattest ones. I swear he puts more effort into corned beef shopping than he does any other kind of food shopping. He has even barred me from the picking process LOL. I am in charge of the vegetables and I get to cook his very special corned beef.
The picture is not of my boiled dinner but I big thank you to Wiki for providing a photo of a meal that looks much like mine minus the parsnips. I am not even sure what a parsnip takes like. Maybe I am missing out? Any How below is the way I make a Corned Beef Dinner.
Traditional New England Boiled Dinner.
1 Large Flat Cut Corned beef
10 Medium Sized Red Potatoes scrubbed clean and cut into cubes or White Potatoes peeled and cut into fourths
7 Carrots scrapped and chopped into 1-inch chunks (I use more We like them)
1 Small Head Cabbage cut into wedges
1 Medium Turnip peeled and cut into 1-inch cubes (Optional)
1 Medium Onion peeled and cut into fourths (More if you like them)
1-3 Parsnips peeled and cut into 1-inch chunks (Optional we do not use them)
In a large stock pot, 8 quarts place your corned beef, all the juices and open the spice packet and sprinkle it in. Cover with water and put on low heat. Simmer covered adding water as needed to keep the meat covered. Plan to cook 50 minutes per pound give or take some cooking time. Cook until the meat is tender and just starting to fall apart. At this point add in the vegetables add more water to just cover everything, and simmer until they are tender as well. This serves our family of 6 large portions.
As for traditions some amount of the veggies will be served up in my Grammie’s old vintage Pyrex bowl. The only thing I have left of my Grammie (My Moms Mother) Boiled dinners were her thing so we always add her bowl to the holiday table. Gosh, I really miss her <3
Happy St. Patrick’s Day!
What are your St. Patrick’s Day traditions?
I am taking part in Mama Kat’s Writers Workshop this week.