Sorry for not blogging in the month of February.  Dealing with some health issues with mom, unpacking items from the shop, and working around my least favorite season winter.  During the month of February, I crocheted a new cake blanket made with Caron Cakes Rum Raisin Yarn, and my dog Ginger decided to make herself comfortable on it.

We had some nice warm spells and I was able to take some decorations from the holidays outside and put my new close line reel outside.  Now winter is back with two enormous snow storms from last week and this week it’s been crazy.  With this lovely snow, I’ve been cleaning up stuff, throwing stuff out, working with some cake yarn, and enjoying nature outside.  Ever since I’ve added this bird feeder outside,  there’s been more birds, squirrels, and rabbits outside to see.  With the snow these guys have been limited to what they can eat, so it’s interesting seeing what’s going to come on the deck in the backyard.

Now I’m craving for some warm weather and looking forward to seeing what spring and summer has to offer.

Happy St. Patrick’s Day With A Corned Beef And Cabbage: by Lauren Prock

1 Corned Beef Round Cut.  Round cut corned beef has the least amount of fat when cooked.

1 Head Of Cabbage Chopped.

1 Sweet Onion Chopped.

Carrot Sticks Sliced.

Salt.

Pepper.

1/4  Stick Of Butter.

Pam Cooking Spray.

1 Cup Of Water.

Crock Pot.

Bird’s Eye Steam Fresh Vegetables New Potatoes, With Garlic and Herb (4 bags).

Irish Soda Bread (Optional).

In a large crock pot, add cook spray on the side of the crock pot, 1/4 stick of butter on the bottom, and a cup of water.  Place your corned beef, salt, and pepper on the corned beef.  Place sliced vegetables in the crock pot and place on low.  Stir vegetables on occasion and keep lid on.  Cook all day and enjoy for dinner.

Enjoy this amazing dinner with an Irish Soda Bread.