This Poem has touched my heart. I hope it touches yours too.

I WALKED A MILE WITH PLEASURE

SHE CHATTED ALL THE WAY

BUT LEFT ME NONE THE WISER

FOR ALL SHE HAD TO SAY

I WALKED A MILE WITH SORROW

AND NE'ER A WORD SAID SHE

BUT OH, THE THINGS I LEARNED FROM HER

WHEN SORROW WALKED WITH ME

Robert Browning Hamilton

Where you lucky enough to get "Corned Beef and Cabbage" on St. Patrick's Day? If not, the stores are still full of Beef Briskets, and they are simple to cook. As you know I'm not a fan of boiled veggies . Once again I have kicked it up a notch , and the "Boiled Dinner" is even tastier. The traditional Corned Beef dinner is were you boil the corned beef for several hours. Then adding in the potatoes and carrots and cabbage at the end. I still boil the Corned Beef and the cabbage, but I put a really wonderful glaze on the Corned beef, potatoes and carrots. The flavors are so much better than boiling everything together. So heres how...........................

WHISKEY GLAZED CORNED BEEF AND CABBAGE

One package corned beef ( I get a large one. They shrink, plus make great sandwiched later. )

!/2 or a full head of cabbage

3 peeled and cut up potatoes

3 carrots peeled and cut

glaze:

1/2 cup orange marmalade

1/4 cup whiskey (or apple juice)

1/8 tsp. ground nutmeg

3 Tbs. Dijon Mustard

Method:

Follow directions on package to cook corned beef. Keeping in mind it takes several hours to cook. So put it on early in the day. When corned beef is fork tender remove from water, making sure you keep the liquid the corned beef was boiled in. Prepare carrots and potatoes and roast in a 400 oven until tender. While the veggies roast prepare the glaze by combining all ingredients, bring to a boil and reduce by a 3rd. Bring to boil the liquid you cooked the corned beef in. Slice your cabbage thinly and put in water. (don't over cook the cabbage. It will become mushy) When veggies are close to done. Place the corned beef in the middle of the veggies spreading glaze over corned beef and veggies. Place back in the oven until all are nicely glazed and bubbling. To serve slice corned beef. On each plate pile on caggabe. Top with glazed corned beef and veggies.

Bon Appetite, Peggy

This recipe is another original I formulated using my lavender. Last summer I grew all the herbs necessay to make "Herb de Provence". This mixture of , lavender, rosemary, thyme, basil, summer savory and sage is a staple in the cusines of southern fench cooking. My mother made excellent chicken pot pie, but I think this recipe kicks it up a notch. For example I saute the vegghies to bring out more flavor. I also use chicken thighs. I think they are more flavorful, not mention CHEEP.

LAVENDER APPLE CHICKEN POT PIE

serves 4-6

8 chicken thighs

salt

pepper

2 1/2 tsp. herb de provence

2 tbs, olive oil

1 cup chopped onions

1 clove garlic crushed

1 bay leaf

1/4 cup flour

1 Tbs. butter

1 Tbs. olive oil

4 cups chicken broth (split)

3 yukon gold potatoes, skins scrubbed, chopped

3 carrots peeled, chopped

2 ribs celery chopped

1 cup peas

Peggy's pie crust (see older post)

method:

preheat oven to 350. butter a med. size casserole , or oven proof dish. I like to use 1 1/2 cup ramekins. In a large skillet heat the olive oil. Salt and pepper chicken thighs, rub on "herb de provence". Saute onions until soft about 4 minutes. Add chicken and brown on all sides. Add 1 cup of chicken broth, lower heat, cover and simmer until thighs are cooked through. Remove chicken from the pan (keeping juices from the pan) and cool. De-bone thighs. In another pot saute veggies in butter and olive oil. Season with salt and pepper and 1/2 tsp. of herbs de provence. Once veggies are slightly browned add the remainder of the chicken broth and bay leaf, cook until veggies are just tender. Remove veggies from broth. Now we are ready to assemble. With whisk in hand add flour to large skillet (pan in which you have cooked chicken) cook until thick, adding broth from veggies. Once you have a nice thick gravy, season to taste. Add in the chicken and veggies, along with the peas. Now fill you dish and cover with a crust. I like to put on as much crust as possible, use your creativity, there is no right or wrong way (just make sure you have a good crust) You can brush on a quick egg wash so the crust browns nicely. This recipe may sound difficult, but it's very easy. I also have doubled this recipe and have frozen the second pie. Let me tell you how much better they are than the Banquet frozen pot pie we ate as kids. They make great gifts too.

Enjoy, Bon A Appetite Peggy

Another fast and fabulous recipe!

FORD'S SHRIMP CURRY OVER GINGER RICE

1/4 cup vegetable oil

1 large onion diced

2 -inch piece ginger smashed

1/2 tsp salt

1/2 tsp sugar

1 1/2 tsp, curry powder

1 fresh serrano chili halved length wise

1 cup chicken stock

14 oz can un-sweetened coconut milk

1 Tbs. fresh lime juice

1 Lb large shrimp peeled deveined

METHOD:

Finely chop onions and ginger. (you can use a food processor making sure it's not too fine) Heat a heavy bottom skillet on medium heat for 30 seconds. Add oil, onions and ginger. cook stirring frequently until onions begin to caramelize, about 4-5 minutes. Stir in curry and chili and continue to cook stirring frequently for another 2 minutes. Stir in chicken stock, coconut milk and lime juice. Simmer for 5-6 minutes stirring occasionally. The nice thing about this recipe is now the sauce can sit for awhile. Once you are ready to serve bring the sauce back up to a simmer and add the shrimp and cook until the shrimp is just cooked through, about 3 minutes. Add salt to taste, serve over rice.

GINGER RICE

Add 3 Tbs. grated ginger to your favorite rice recipe. When your rice is done. Fluff with a fork and add some chopped fresh basil and green onions . Add as much or as little as you like.