jmcquown wrote:
> Who is doing corned beef & cabbage? (I'm still using up leftovers so mine
> will wait until Saturday or next week.)
>
> Jill


I did corned beef and cabbage earlier this week. The point cut that I
purchased had surprisingly little fat on it, guessing under 25%. I
think I'm going to boil a few more spuds, chopped the leftover corned
beef and make a hash to go with some fried eggs for dinner tonight.
Then again I might just prep it and stick it in the fridge for
breakfast, and do something with the portabellas that are begging to be
used.

Jessica