March madness!

Wow, talk about a break form the blogsphere! Really I have been cooking for my family and I have wanted to come back and share about it but time just keeps getting away from me and life insists on popping up over and over again! :)

Well it's March now and so this year I am hopping on the St. Patricks day bandwagon and plan to make themed dished in honor of it.
In our house we remember who St. Patrick is with a little help from Veggie Tales and Focus on the Family.
No pub hopping for us, never really was into that scene anyways so we're not missing much.

Today's meal is the centerpiece for St. Patty's day meals. It will be a first time go of it for me so I picked a slow cooker version to make that seemed simple and had no major frills about it.

Corned Beef and Cabbage


Ingredients

* 1 medium onion, cut into wedges
* 4 medium potatoes, peeled and quartered
* 1 pound baby carrots
* 3 cups water
* 3 garlic cloves, minced
* 1 bay leaf
* 2 tablespoons sugar
* 2 tablespoons cider vinegar
* 1/2 teaspoon pepper
* 1 (3 pound) corned beef brisket with spice packet, cut in half
* 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.