Irish Corned Beef and Cabbage with Horseradish Sauce - St. Patty's Day Delight

Guess what? 

I'm on Spring Break! 

The last one I'll ever have - boooo!

The bright side? Next year I'll be on clinical rotations and then the year after that -- wait for it -- I'll be a pharmacist! Time is sorta flying if I think about it, but when I'm up all night studying I'm all, "Oh em gee this process is never ending!"

Anyways - who's gearing up for St. Patrick's Day? I hope you're all saying, "Me! ME! Me! I am, I am!" I kinda love St. Patty's Day. I mean -- what other day can you dress up in green, talk in an accent, eat delicious food, consume wonderful libations, and do it all with your closest friends? There IS no other day! Seize it people, you'll be sorry if you don't. 

For Richmonders, Shamrock the Block is probably one of (if not) the first outdoor festival of the year -- we love our outdoor festivals in Richmond. Each year, my friends do a huge Irish brunch complete with Guinness, Irish Car Bombs, green mimosas and beer. It's an awesome time to say the least. Around noon, we walk on down to the festival (perks of friends living in Church Hill) and scope out our spot -- last year it was at good 'ol Rosie's. By the end of the day, we're all grateful that we stuffed our faces that morning.

In previous years, one of our friends always made the corned beef and cabbage. What's the problem this year? She moved! Such a bummer any way you look at it, especially since she's the most fun out of all of us AND her corned beef was the most delicious ever. 

My solution? I'll make it. 

What? 

Yea. That's right. 

I couldn't just show up this weekend with a corned beef that I had never tried, so last weekend I studied about a million recipes and pins to test things out. Here's my product. It's delicious. It's easy. You can't go wrong. If you do, call me up and have some beer waiting for me -- I'll help ya out. 

O and one more thing -- what's corned beef and cabbage without some horseradish sauce? NOTHING. You have to make this. I'd keep it in my fridge year round if I could. 

I can. 

But I shouldn't. 

Irish Corned Beef and Cabbage 

What You'll Need

• ~3 lb corned beef brisket - in brine 
• Yes, this matters. Let's talk brisket for a second. There's beef brisket and corned beef brisket. The difference? Beef brisket is plain and unseasoned. It's just beef. Corned beef brisket has sat in a brine, flavorings and spices have been added, etc. You can certainly purchase a beef brisket and brine it/season it yourself and then cook accordingly to achieve this dish, buuuuut that would take me forever and ain't nobody got time for that. Just google around or look on Pinterest, there are various beef brisket brine recipes (say that three times fast) out there.
• 14 to 16 C cold water
• 2 or 3 whole cloves
• 2 bay leaves
• 4 whole allspice berries
• 2 tsp whole peppercorns
• 1 small head of cabbage or ~1/2 large head of cabbage - cut into thick wedges
• 1 and 1/2 lbs. small, new potatoes (~11 potatoes) - halved 
• My grocer didn't have new potatoes, so I opted for baby yukon golds instead - new potatoes will have a better flavor/thinner skin.
• 1 small bag of baby carrots 
• Ground pepper to taste
• Guinness to accompany your meal -- it's a must.

How To Make It

• Preheat your oven to 300F.
• Using a colander in your sink, remove the corned beef from the package and rinse with cold water. There will be a flavor packet of seasonings somewhere inside -- just toss it out.
• Once your meat is rinsed, add your corned beef to a dutch oven with a tight lid or a stock pot with a tight lid. The dutch oven I had on hand was only 6 quarts -- you really need something 8 to 10 quarts to ensure your meat has enough room with liquid inside. 
• Next, add ~16 cups of cold water to your meat and pot. 
• On the stovetop, bring your pot to a boil. As it begins to boil, skim off the crud that begins to surface. 
• Now you can add all of your spices -- cloves, bay leaves, allspice berries, and peppercorns. Just an fyi -- if you deviate to much from this spice list, such as adding a lot more or less of any one thing, it will dramatically change the flavor profile of the dish. That's not a bag thing, just a heads up. "Whole" spices are very potent and flavorful which is why you don't need a lot. Adding them once you've skimmed the crud off will ensure that you don't remove any that accidentally float to the top.
• Once your spices have been added, allow to bubble for a minute or two. 
• Next, add your pot with a tight fitting lid to a 300F oven and cook for 3 hours and 40 minutes. 
• When the meat is done, remove the meat from the pot and allow to rest on a serving dish/cutting board while your veggies cook. Make sure you cover it tightly in foil. 
• Place your pot with cooking liquid back on the stove top and bring to a rapid simmer/slow boil. 
• Add in your carrots, then potatoes, then cabbage leaving one to two minutes between each. Cabbage takes the least amount of time to cook and you don't want it to become mushy. After cooking for about ~10 to 15 minutes, remove veggies from liquid and reserve some liquid for serving.
• All done - enjoy!

Creamy Horseradish Sauce

What You'll Need

• 1/4 C + 1/8C sour cream
• 1/4 C + 1/8C mayonnaise 
• 1/8 C + 2 tbsp. jarred grated horseradish with liquid (often found near the eggs/dairy at your grocer)
• 1/2 tsp. grated lemon zest
• Lots of fresh ground black pepper

How To Make It

• Throw it all in a bowl and you're done! This sauce recipe can easily be doubled or more for larger crowds. One thing is for certain -- it's necessary. I like lots of horseradish and lots of lemon, so the more the better in my opinion. 

How many can you serve with this recipe? I'd say six healthy servings or eight proportional servings result. Variations for the entree? Some people use red potatoes, some don't use carrots or potatoes at all, some use a combination of these spices in addition to others, or leave a few out, and some even use Guinness. Horsey sauces vary too with the addition of mustard and various vinegars. As you can see, the possibilities are endless! 

Serving options? You could serve this with soda bread on the side and some fresh ground mustard if horsey sauce really isn't your thing. I'm not Irish and I've never had someone show me how to brine brisket or how an actual Irishman might cook their beef, but I do know one thing -- what I made is tender and melts in your mouth and that's good enough for me.

Seriously, what's easier than this? 

This dish isn't reserved just for St. Patty's Day - try it out at home for your family or perhaps for you and the loved one!

-Sue 

Brunch at Heritage and the James River Park System/Belle Isle

It's Monday y'all - thank goodness it's over (serious case of the Mondays over here). 

Let's talk tv. Anyone out there watching The Following on Fox? It's a fairly new show based out of Richmond, VA and a few other surrounding cities (Petersburg, Norfolk, etc.). A brief synopsis? A romantic literary professor turned serial killer that drew his inspiration from Edgar Allen Poe. The link? Edgar Allen Poe lived in Richmond for a large portion of his life. Y'all know me by now - I eat.sleep.breath all things Richmond. It's muh city, what can I say? O and you're in luck! It's coming on tonight. I definitely recommend getting caught up on episodes you've missed. Besides, who doesn't love some Kevin Bacon (he plays the detective)?

Since I love all things Richmond, it's only fitting to share a little piece of Richmond with ya. How about the James River Park System? Never heard of it? My mom hadn't either until we were skipping across the bridge to Belle Isle. Like myself, my mom was born and raised in Richmond -- so how could she have never heard of the James River Park System? Because when she was my age there was no "park system." It was just rocks and the swiftly flowing James River -- you had to hope the river was low enough so that you could skip rocks across. Yep, that was one of many stories we bonded over a couple of weekends ago. Of course the ones about her skipping school with friends on those same rocks were also included - HA! #sorrymom #youvebeenouted

So yea - about a month ago on a Sunday morning, my mom and I straight grubbed at Heritage. There was nothing lady-like about what we ordered or how we ate it. My mom got the Chicken and Waffles and I got their Biscuits and Gravy. If you're a local go. Now. If you're not, ya need to come visit and grab brunch here. ASAP. Trust me - I'd never lead you astray.

Best post-brunch idea? Go walking along the river. It was a crisp, cool January day and while things were definitely grey and bare, it was still muh city and I loved it.

The river was super high that day.

Sun flare and just a little snow that hadn't yet melted.

These trees. I love them.

How my mom used to get across . . .

Here's where our road ended and we had to find alternative means.

When I was in high school, we used to come down here and lay out on the rocks. Talk about a good time.

How we got across - the bridge that was unheard of when my mom was younger.

Look at that flare would ya?

O Christmas tree, O Christmas tree -- someone must have gotten seriously angry with this tree.

Check out the park system. You can walk, bike, run and it's tons of fun.

-Sue

DIY Map-Inspired Resin Drink Coasters

Hey there!

Who's ready for a little craft? I promise it's fun and it will definitely wow your friends! I'm sure many of you have seen various tutorials surface on Pinterest on how to make drink coasters using bathroom tiles, your favorite photographs, and resin. How's this tute different? I've used it all - photos, paper, etc. I know what works and doesn't and the best method for each!

I actually made these for the first time about a year or more ago, and the thought of using resin scared me. I had the shakes and muscle twitches at just the mere thought of using it. 

Why? 

I.Have.No.Idea.

I'm usually the first to jump on board with new materials and tools, but this resin stuff was throwing me for a loop. I think it was because I had never used it before, you have to work quickly (I like to take my time with arts/crafts), I thought I might screw up my project and have to scrap it . .  the list goes on. 

Why on earth would I tell you this is fun and then tell you I had night sweats about the thought of using it? Because! I'm here to build you up! To add a new skill to your craft knowledge arsenal! To be your rah-rah resin cheerleader. For real though. You can do this. It's not bad. You'll be so proud of yourself when you're done. And what's the worst that could happen? Let's say you do mess up. You've only spent about 30 minutes of your time and just a couple bucks. More importantly, you'll have learned what not to do for next time.

Let's get started shall we? This is gonna be a little mix of Instagram/big-girl camera pictures. 

If you're using photos, you will not need Mod Podge. If you are using something paper-based like scrapbook paper, old love notes, or in my case, maps - you will need Mod Podge. What kind? O that's a good question. Out of all the craft goods that I own, Mod Podge is not one of them. Just never been a Mod Podge girl. Sue me. 

My roommate used to use Mod Podge like a feen. On every surface. Everywhere. Everyday. She said she loved it. I thought ok, let me head out to give this a try. I walked up in Michael's and found this:

Why? Why are there so many kinds? This is where I started sweating again. Just imagine my eyes growing larger and larger as I picked up every single bottle of Mod Podge asking whyyyyyyyy each and every time. My choice? I went with the yellow one that's a matte finish (truthfully, I don't think it matters because you won't see it or your brush strokes after you pour your resin on top - the resin just needs something to grip if you're using a paper-based product on your tile). So what else will you need? Follow the steps below!

DIY Map Inspired Resin Drink Coasters

What You'll Need

• 4 - 4x4 square bathroom tiles (the color is up to you - white/tan looks best since the sides will be white no matter what)
• Pictures, scrapbook paper, maps, etc.
• Glue stick
• Mod Podge
• Foam Brush
• Old credit/library card - (for smoothing things out)
• Resin - (I used the Enviro Tex Lite Resin) - For all you Richmonders, Pleasant's Hardware sells the small box and the large containers of this for a fair price (try not to buy anything else while you're in there - I dare ya). I have since seen the small box at Michael's and you could use a 40% off coupon. I purchased the small box, have over half of it left, and I've done four sets of these to date.
• Large popsicle sticks
• Cork Contact Paper or Rubber/Cloth Feet for Frames
• Blowtorch or straw
• Hairdryer
• Four items to elevate your tiles

How To Make Em (see images at the bottom)

1. Gather all of your supplies.
2. Cut your images (whichever you're using - scrapbook paper, pictures, maps) just smaller than the tile, leaving a small border around the edge of the tile. 
3. Next, roll out your cork contact paper. Use the image squares you just cut as a template and cut four squares out of cork. These will be applied to the back of your coasters to help protect your tables.
4. After you cut your cork, apply your images to top of your tiles using a glue-stick, making sure you cover the maps well before applying to tiles (especially the edges). Smooth out with a credit card or something of the like. If you are using pictures - glossy/matte finish, it doesn't matter - skip the next step involving Mod Podge. You only need Mod Podge if you're using something paper-based.
5. Crack open your Mod Podge and apply a thin coat with your foam brush all over the tiles. Once you have one coat on, apply another generous coat. At this point, air bubbles may be forming under your images. Using the brush/your old credit card, gently smooth out the edges/bubbles. This may take a few tries, just be patient, diligent, and gentle - you don't want to rip your image. Allow to cure - I waited 24 hours because I wanted a nice, hard, moisture-free surface. If you see brush strokes, it's ok - you won't see them once the resin is poured and set.
6. Line a small table with parchment paper.
7. Use four items to elevate your tiles. (I used some larger, round honey mustard dressing packets.) Keep in mind that it should be something smaller than the tile, not too tall, and stable enough so that the tiles don't tip over when you're pouring your resin. You can pretty much bet that if resin gets on the your table/items used to elevate your tiles, these things will be ruined because it's never coming off. This is why parchment paper is your friend because you can just roll it up and trash it when you're done. 
8. Next, mix up your resin according to the directions on your box. Tip - it's better to over mix than to under mix, so . . . Stir It Up Little Darling. You could even listen to that as motivation while you stir :) This should be done in a well-ventilated and temperature controlled area. 
9. Once you've mixed your resin, you're ready to pour!
10. Pour a small stream of resin in a ribbon-like manner over tile #1. Use your popsicle stick to smooth it all out. Pour more resin if needed and smooth out. Less is more and the resin expands, so start low and slow with how much you pour. Once you're comfortable with your first tile, proceed to the 2nd, 3rd, and 4th tiles. 
11. After the tops are completed, you may see some drippage on the sides and bottoms. Using a new popsicle stick, smooth the dripping resin over the sides for a nice finish and smooth out any drips along the bottom edge. 
12. Within the first 15 minutes of pouring your resin, some tiny air bubbles will pop up on top of your tiles (usually around the edges of your images). Using a blow torch on the low setting, move across the tiles about 6-10 inches from the top of them - this will get rid of the air bubbles and set your resin. If you don't have a blow torch, using a straw to blow out the bubbles will also work. Having done both techniques, the blow torch is far easier. 
13. Continue to watch your tiles for about 15 more minutes to make sure no more air bubbles appear. 
14. Set your table aside, away from air vents/areas that are prone to dust, and allow the resin to sit for ~72 hours. Why so long? This will ensure a completely cured resin!
15. Once cured, grab your cork squares, hairdryer, and cured tiles. Flip your tiles over and turn your hair dryer on the lowest warm setting. Apply heat to the back of the cork contact paper for ~1 minute. Turn your dryer off, peel of the backing slowly so that you don't split your cork, and apply to the back of your tile. Repeat for the other tiles.
16. Wow your friends and enjoy!

Here's a couple pictures from the process!

Here are the tiles are after a couple coats of Mod Podge, edges smoothed out, and tiles drying. You can see some brush strokes but like I said, it won't matter.

You can see that awesome, glass-like finish in the next few photos.

Here they are all packaged up and ready to gift!

I hope you'll give resin a try - it really is a lot of fun!

-Sue

Birthday Pie - Proper Pie Co.

Last Sunday was my momma's birthday and I had quite the idea planned.

When I got to town last Friday, my dad told me he would be gone for the weekend hunting with friends. All I heard was, "You and your mom should veg and be lazy." Soooo we did. My mom made it home and we vegged by the glow the Christmas tree. We watched all of our guilty pleasures (reality TV) and ate pizza. 'Twas was so nice. 

Saturday morning, we I slept in, woke up, had coffee, and started helping my mom make cake pops for a Christmas party we had planned to attend that evening (more to come about these). In passing, I mentioned this new pie joint that had opened downtown and kinda explained what kinds of stuff they had. She said she hadn't heard of it, so I didn't really mention anything else about it . . .

Until Sunday afternoon. When I showed up at the house. With eight different kinds of pie for her to feast on for her birthday! 

So what's this place that serves only pie? It's Proper Pie Co. in Church Hill. Their Facebook gives you a daily run-down on their selection, their Yelp reviews sing their praises much like myself, and Richmond BizSense has a thing or two to say about them (the owners) as well. rvanews had a little somethin' somethin' too - can you say food cart?? 

If you're looking for a homey place where you can get hot, meaty (or not) delicious pies, or a slice of {pie} heaven for a mid-sunday-afternoon-just-because, then look no farther. Proper Pie Co. is your place. O - and their company logo is pretty much the peaches to my cream too. Love. It. 

Alright. Enough talking. Here's some pie for ya. {Happy Birthday Momma}

I have to tell on myself a little bit here. Once she realized she had about eight different kinds of pie to feast on, there was no "gently taking everything out of the packages." With that being said, I just took everything out as I grabbed it from the bag, not paying attention to the fact that I had the savory pies laying upside down! Silly me. For that reason, the pictures won't be nearly as pretty as these - that and we had to get a few tastes in before I could take any pictures, thus why they're half eaten. HA!

 

Spinach, Blue Cheese, and Mushroom

 Steak and Cheese

Chicken and Kumara

-Not pictured . . . Sausage Roll. Which. Was. Phenomenal.-


Blueberry and Apple (momma's fave)

Pear Almond (my fave)

Banana Coconut Cream (so light, so much like a fancy banana pudding)

Lemon Meringue

 

So tell me, would you like eight kinds of pie on your birthday?

-Sue

Sunsets, Craft Beer, Food Trucks, and Cupcakes

Happy Friday! I would just like to say, hasn't the weather been absolutely perfect in Virginia this week?! I mean really - August is never like this in Virginia. I'm gonna soak up every ounce of it though. This week has gone by far too fast for me. Next Thursday is my last day at work and I'll be making the small move back to the beach for school during Labor Day weekend - can you say horrific traffic? It's ok though - I can usually bypass it fairly well. 

On Wednesday afternoon/evening I found myself in a mood funk. I was just downright . . . down. Leaving work I realized that the weather was perfect for sitting on a patio somewhere. I had to turn my frown upside down, so I texted my girlfriend Brittany (my sushi date girlfriend) and asked her if she was down for dinner somewhere. We threw around the idea of Bonefish Grill, but settled on The Boathouse at Sunday Park (many of our friends have actually gotten married here and they used to have a pretty spectacular Fourth of July fireworks show). The best part? The Boathouse at Sunday Park is a mere 12 minutes from me and has some gorgeous sunsets - win!

I arrived at Sunday Park and took the scenic stroll past Daniel Butler's gardens (I had my senior pictures taken here) before putting our names in for a table. There's something about Black-Eyed Susans that I'll never be able to pass up.

I rounded the bend and this view was waiting for me - instant mood funk sucked away.

Brit had a glass of Beringer Moscato with Carolina Jumbo Shrimp and a bowl of Eastern Shore Crab and Vegetable Soup. I had their Steamed Pei Mussels and a Baby Iceberg Wedge Salad. I also ordered a bottle of the Jefferson Vineyards Pinot Gris (they do sell it at Whole Foods here in Richmond), had a glass or two, and re-corked for the ride home. It's my favorite wine and it's half off on Wednesdays! Mood funk still being sucked away.

We were dining and chatting when something pranced over and landed near us. This little praying mantis decided to chill at our table with us for a little while. It looks like he's actually praying, or maybe he's thanking Him for this beautiful view. Either way, my mood funk had officially vanished at this point.

Yesterday was a pretty chill day at work and it was beyond needed. O! Did you know that . . .

Borrowed from Star Hill Brewery's page

Yep. August is Virginia Craft Beer Month. So what's a girl to do? How about Food Truck Court at Hardywood Park Craft Brewery? Why yes, I think I will.

Last night, my girlfriend Kelly and I ventured over to Hardywood after work to check out the food trucks, some brews, and to enjoy another beautiful evening in Richmond of course! If you don't know anything about food trucks, I'm certain this show might give you an idea. Some of the food trucks that participate in Food Truck Court actually set up camp around the hospital downtown. They sell their delicious goodies to hospital, city hall, and capitol employees, as well as regular 'ol city patrons. Their food is delicious and pretty inexpensive. Can you say score?

Here's a peek at our evening.

Dressed and Pressed.

Thai Cabin, Chupacabra, and Mister Softee Soft Serve.

Boka Tako.

Kelly got Lettuce Wraps from Thai Cabin.

I got "The Gauntlet" from Boka Tako. It was awesome. Left = Asian, Right = American, Top = Mexican (I think).

 We ventured inside for some brews.

1. Singel   2. SB 604   3. DIPA   4. Bourbon DIPA 

The Singel and the Bourbon DIPA were my favorites. I had really wanted to try the Virginia Blackberry, but they were out. 

Found some of this clever signage while waiting for the restroom. Beer Master. "Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin

Suggested Receptacles for the Drinking of Beer.

Can't wait to try their Mocha Belgique (and their Farmhouse Pumpkin and Gingerbread Stout)!

Sitting at the picnic table enjoying beers, weather, and company - Flynn's has Sweetater Fries!

The evening was a blast! Such a family friendly event. If brews aren't your thing, Food Truck Court also visits the Virginia Historical Society on weeknights.

To round out the evening and to compliment my Bourbon DIPA, I had to have this guy. A Cinnamon Pumpkin Spice Cupcake (Fall, in your mouth) from RVA Vegan.

Some other food carts in attendance last night: Station 2, Pizza Tonight, Rooster Cart, and Sustenance. Maybe if craft brews are your thing, you could also check out Star Hill Brewery, Blue Mountain Brewery, or Beach Brewing Company - all in the beautiful state of Virginia!

Have a wonderful weekend! I'm headed to Charlotesville/Staunton to hang with my girlfriend, her man, and a presh yittle boy named Ryder!

-Suze