NINETEEN YEARS! We’ve been married 19 years. It’s 23 years since our first date. How did we turn into old people so quickly? This is the cover of our wedding invitation. After all of these years, I still love it and it totally suited our wedding.
Mike brought home these gorgeous flowers tonight. In turn, I made an awesome dinner of corned beef, mashed potatoes, cabbage and soda bread. I also suprised him with a hot air popcorn popper (I know, the romance of it all makes me weepy too!) stuffed into a Victoria’s Secret bag. Talk about a guy being nervous about opening a present? (I’ll stick recipes below – they were that good)
Mike picked this up on a whim for me. Normally we don’t do anniversary gifts at all. He’s not sure what it is. I’m not sure what it is. But, I love it. It’s cool looking and fills the “sad-empty” spot on my computer desk. Yay Mike.
So, here’s to 19 years!
This was the best corned beef I ever made. I simmered it like usual in the spices from the packet and two bottles of good stout (I made 7 lbs of brisket lol). After about 4 hours, I moved the meat to a baking pan and topped it with this sauce (you might want to cut it in half depending on how much you’re cooking):
2/3 c. brown sugar; 4 T. butter; 2 T prepared mustard (I used Grey Poupon); 2/3 c. ketchup; 6 T. rice vinegar (apple cider vinegar would work well too) – melt all of this in a sauce pan and dump over the corned beef. Stick it all in the oven (350) for 60-90 minutes. It was beyond delicious.
I also had mashed potatoes – skins on – mashed with butter, sour cream and (heart attack) a bit of buttermilk, cabbage boiled in the corned beef water (God, I love this stuff), and a yummy plain soda bread made with butter milk.
Don’t worry if the dough seems dry after kneading, it comes out yummy!
OVEN: 400 F
2 c. all-purpose flour – + a little extra to dust
2 C. whole-wheat flour
1 tsp. baking soda
1 tsp. salt
2 T. unsalted butter
1 1/4 c. buttermilk
1) Sift the flours, baking soda & salt together. Rub the butter (melted) into the flour with your fingertips until evenly dispersed.
2) Make a well in the center of the mixture and pour in the buttermilk. Stir in the flour to form a soft, crumbly dough.
3) Turn the dough out onto a lightly floured work surface. Kned very lightly until smooth, up to 3 minutes.
4) Shape into a flattened round (6″ across by 2″ high) Dust with flour, cut a 1″ deep “x” into the dough.
5) Bake in the preheated oven for about 35 minutes, until hollow sounding when tappend underneath. Cover with a dish towel, then cool on a wire rack.