WHERE DID THIS WEEK GO....I CAN'T BELIEVE IT IS ALREADY SATURDAY....

HI AND WELCOME!

I can't believe another week has just flown by! The middle of March and April is soon to be here with everything we have all been waiting for.....lilacs, tulips, sweet daffodils, and one of my top favorites, Lily Of The Valley. I have loved their sweet scent since I was a little girl growing up in Omaha, Ne.

With the week flying by I found I was not really ready for PINK SATURDAY, but what I have been working on for eBay is pink, so I will share those with you. But first....

Tuesday is St, Patricks day and I will be making my delicious corned beef, potatoes cabbage and carrots. Lemon Meringue Pie is for dessert. Would you like the recipe for the best corned beef on earth? I will share it with you if you won't tell anyone else. HeHeHe.

Start your corned beef early in the morning and let it simmer with the spices until about an hour before your meal.

Most of the corned beef come with spices and I always add to those,
bay leaves and
2 Tbls. of whole cloves and
1 or 2 cloves of garlic, peeled and halved.
Put the corned beef in cold water in a deep pot. Cover and bring to a boil, then turn down to simmer. As I said I let mine simmer all day so it is very, very tender.

When it is done, lift meat, carefully as it wants to fall apart, into a shallow baking dish. Start oven at 350 degrees.

Now for the awesome sauce which I triple:
2 TBLS of butter or margarine
1/3 cup of brown sugar, packed...I use Splenda Brown Sugar.
1 TBLS Mustard (Prepared)
1/2 cup of ketchup
3 TBLS of cider vinegar

Mix ingredients smoothly together in a small saucepan, adding a little water or liquid from the kettle if needed. Heat and stir only until blended. Pour over corned beef.

Bake 30 minutes or until browned, basting occasionally.

While this is baking I put in carrots, red potatoes, (peeled and cut) and cabbage in the water the corned beef was cooking in.

Cook until tender...drain and serve with corned beef. Guaranteed....You will get raves with this recipe and you won't wait until St, Pat's Day 2010, to make it again!

The reason I make so much extra sauce as it is so delicious drizzled over the vegetables and people always want extra sauce on their meat. I usually do two corned beefs and four or five times the sauce recipe. Really!! If you try it, you will understand why!

Enjoy and Happy St. Patricks Day!

**Now for some PINK.**




**THIS LITTLE SWEETIE COMES WITH HER CUTE LITTLE NUT CUP BASKET AND EGG**









**SUCH A CUTE FRU FRU BUNNY!!**





**SWEET TOWELS AND POT HOLDERS TO READY YOUR KITCHEN FOR SPRING AND EASTER**







Thank you for stopping by and saying "Hi"
and have a wonderful week!
Jil