"Wayne Boatwright" > wrote in message
3.184...
> For many reasons we missed having a corned beef dinner on St. Patrick's
> Day, although I had two briskets in the freezer.
>
> Tonight it's corned beef with red potatoes, carrots, cabbage, rutabaga,
> parsnips, and onions. I pretty much followed the Bon Appetit recipe with
> Guinness, but my own varitions on spice blends.

Sounds good, Wayne! You can give David's portion to me...

Last night we grilled a couple of pork tenderloins that I had marinated in
lemon juice, lime juice, oil, lots of garlic, some Penzey's Adobo seasoning,
and s/p for two days. Served them with mashed taters, grilled asparagus, and
a tomato-cucumber salad. The pork was *quite* yummy, and we have enough
leftover for dinner tonight.

Mary