Melba's Jammin' wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > Got my 18 qt. PIAZZA stock pot out... I'm ready.
> >
> > Ingredients:
> > 4 packages corned beef (17 lbs)
> > 2 large cabbages
> > 5 lbs Red Bliss potatoes
> > 3 lbs carrots
> > 1 large onion.
> > Loaf of real Jewish rye (seeded) imported from Brooklyn.
> > Spicey brown mustard (home made)
> > Genesee Cream Ale
> > http://www.history.rochester.edu/class/beer/genny.htm
> >
> > Anyone else ready?
> >
> > Sheldon
>
> Jesus, Sheldon, who are you feeding? The IRA? Seventeen pounds of
> corned beef? And only one loaf of rye? Is it for sandwiches or for
> sopping pot likker?

Actually just four people. Cooking for a neighbor family just across
town, they're definitely Irish, heavy brogue and the name Flannigan...
they moved up here from NYC too. Unfortunately the husband has been
diagnosed with the big "C" and hasn't much longer, this will be his
last. I asked, and the lady of the house said they'd love it but he
was not up to company so I will deliver their dinner, stay five minutes
and depart.

I only make corned beef once a year so always make lots, it shrinks ya
know. And if I'm going through the trouble I have to have lots of
LOs... corned beef platter for two days, corned beef sandwiches for two
days, the rest for my favorite, corned beef hash. I have three loaves
of imported rye in my freezer, anyone visits from NYC who asks what can
they bring I tell them real rye and real bagels.

Sheldon