My St. Patrick's Day table is set for our Corned Beef and Cabbage Soup.
I've used my lucky leprechaun that my sweet sister sent me from Ohio. The harp vase was sent from a dear blogging friend. The "Irish" blocks are from Hobby Lobby.
My shamrock light-up wall decor is from Target, years ago!
How about some Rosemary Bread, which is placed on a beautiful dish from our dear daughter? The recipe can be found here.
Our Corned Beef and Cabbage Soup is served in our English Ironstone Brentwood, by Adams, soup bowls. I bought these back in the 1970's, loving the delicate shamrocks around the edges.
1 onion, chopped
3 carrots, peeled and sliced
1 celery stalk, chopped
about 3/4-1 lb. deli corned beef, sliced in 1/2" thick slices and then chopped
1/2-3/4 green cabbage, sliced and chopped
2 boxes (32 oz.) chicken stock or broth
salt and pepper to taste
Put all ingredients in a slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
There's always room for some chocolate covered almonds, served in a pretty shamrock candy dish from another dear friend.I am sharing this with:
Thanks for your visit! xo