So, as it's St Patrick's day - I made a Welsh Rarebit Galette - obviously! LOL It was a new recipe in my latest Sainsburys magazine and it was very tasty. However, I question the need to have a pastry base. If I made a variation of this again, I would just make the galette part and use the Welsh Rarebit sauce. Served it with steamed broccoli.
St. Patrick's Day dinner - 17th March 2024
- Thread starter KatyCooks
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GinnyPNW
Master Chef
We'll be having a traditional Corned Beef and Cabbage...later today.
GinnyPNW
Master Chef
Will be eating about 7 or so. Our usual time is 7PM, but since the time change, that still feels like 6. We've been eating a bit later...7:30-ish.
My friend eats at around 6pm. They don't do the time change in AZ (lucky them!).
Regular St. Patrick's Day of roasted corned beef and cabbage, along with mashed potatoes and the last of the raspberry-coconut cake.
Okey, dokey...we'll be fine.
Okey, dokey...we'll be fine.
I went to start dinner and realized I never took the chicken out of the freezer. Nothing else was thawed either. So, we ended up getting takeout from It's All Greek to Me. Moussaka for Craig and a gyro platter for me, plus an order of tzatziki.
Andy M.
Certified Pretend Chef
I bought a London Broil steak (chuck shoulder steak) on sale. Cooked it sous vide to 133ºF for 8 hours to tenderize it then seared it in a CI skillet. It was delicious. Lots of beefy flavor. SO's new favorite steak.
We ordered from an Italian resto we like. DH had an all dressed submarine and I had spaghettini aglio e olio with anchovies. Very tasty.
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Jade Emperor
Sous Chef
Chinese Five Spice King Prawns with Fried Rice 
msmofet
Chef Extraordinaire
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Dinner last night was corned beef, potatoes, and homemade coleslaw.
