I moved onto boiling the eggs and dying the yolks for my green-dyed devilled eggs.
Then I made a couple of batches of shortbread in my favorite pans.
Finally, it was time for the real cooking to commence. First up was crock pot Guinness roast beef with caramelized onion gravy,
With the help of some really awesome sous chefs, I cooked Mom Creamer's recipe for corned beef and cabbage,
while George, my lead sous chef, grilled bangers for bangers and mash and prepped everything for his favorite dish- traditional shepherd's pie.
In the meantime, I used the remaining doughnuts from breakfast make an apple bread pudding with Irish whiskey caramel sauce (I don't have any pictures of it, but trust me, I will make it again. It was phenomenal). When everything was almost done, and while Harley hung out waiting for all of the meat to be finished,
George set up the drinks
and the kids and I decorated the kitchen.
They even printed very cool menus outlining everything we had, including some awesome Dublin Coddle that our friend Kim Mazerac was bringing too.
The food was amazing, and we had a great night hanging out with Dad (Creamer) and Donna, the Mazerac family, and each other. After all of that cooking, we all slept really well too! In the morning, we dressed again in green and after church we went to the St. Patrick's Day brunch at the University Center Club at Doak Campbell Stadium,
They put on an amazing spread, but the prettiest table by far was the dessert table, and it was definitely the kids' favorite.
We love family time, and after brunch we enjoyed picking out plants and doing some much needed planting and cleanup on our favorite front porch in the world.
This St. Patrick's was a weekend full of amazing food, friendship and fun. We can't wait for the next one! And did I mention how much I love my kitchen?
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