bits and pieces

So St. Patrick's Day has come and gone.
But I remember my first St. pat's Corned Beef dinner, really promdi..I didn't know their corned beef came in those weird slabs with spice packets....akala ko I'd have to cook at least 8 cans of carne norte....hahahah. Years later, each kids mastered the art of corned beef for St. pat's JB topping it off with wilted cabbage leaves for effect when he served his masterpiece. Bambi does a good one but this year, she followed her mom's advice and had 2 roasted and one boiled for flavoring the cabbage and potatoes, her entire sibling group bravoed the end result. (Note to Sam, boil the root crops to near tender before adding the rest, then your Irish Stew which everyone enjoyed immensely would be more stew instead of pulled meat)
But on St. Pat's itself, on the prodding of sister Patricia, I did one better, had the boiled corned beef with potatoes and cabbage (and I had to pressure cook this because I was short on time and it really worked!!! It would've been 50 minutes per pound so a 4-5 pounder would've been done by 10pm, and instead, I got it to 80minutes and tender) I pulled out the meat and added the potatoes and cabbage to the cooker and then put back the meat..But I did the pinoy version, guisadong corned beef (garlic,tomatoes, onions with corned beef, diced potatoes and shredded cabbage. Came out a good side dish to the dinner and of course...freshly cooked white rice, didn't know which we liked better...hahaha.