Saint Patrick's Day has come and gone. Although the leftover corned beef remains...
And I prepared a non-traditional dinner of Corned Beef and Carrots. You know, to celebrate the wearing of the Orange. (Orange=carrots, get it?)

First, the carrots; about 2# of the baby carrots in the cello pack. Boil till tender, but not too long!
Now take 1/4 cup of frozen orange juice concentrate and mix it with 1/4 cup of melted butter, 1/4 cup brown sugar and 1/2 cup of Mandarin orange slices. Put carrots in lightly greased baking dish and pour juice/butter/orange mixture over. Refrigerate for 8 hours - overnight. Heat oven to 350. Stir carrots and juice/butter/orange mixture together once more and then cook for about 20-25 minutes.

The corned beef was easy. I found a recipe I liked; rinse the corned beef (3# round brisket) and pat dry. Preheat oven to 300. Put a rack into a roasting pan. Now take brown sugar and coat the corned beef completely, top and bottom. Place on rack, fat side up. Take a bottle of Irish beer and pour some carefully onto the brown sugar to wet it good. The rest is poured into the pan. ( I used Clausthaler, a German non-alcoholic beer with a great bitter taste) Now cover the whole thing with a aluminum foil tent and cook for about 2+ hours. Very good!

And I made Soda bread as well...after a slight hiccup with some old wheat flour, I got the recipe almost right and the next 4 loaves turned out just fine.

And speaking of bread...get the King Arthur Flour catalog. Lots of expensive stuff, but fascinating. Or shop on-line. (Same place)