In this week’s USA Weekend column, we’ve figured out how go to work on St. Patrick’s Day and still come home and have a party. In fact, even if we had the day off to make corned beef and cabbage, we’d still opt for this fun meal.
About Pam Anderson
Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.
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What a wonderful video- you ladies were all well spoken and full of great ideas!
What a nice twist on the traditional ol’ corned beef and cabbage!
Hey Maggie, I just saw your comment on my post. You are too sweet. I read it outloud to my husband and he was touched as well. If you have any questions or would like to bounce (scream?) ideas/concerns off someone feel free to email me at
meliski (at) gmail (dot) com.
Also, in that same post, I provided a link to another blogger (ReSoNate). Her story and yours may be mirrors of one another. Feel free to go to her page and read, read, read. You can also contact her, I am willing to bet she’d lend an ear…and a keyboard as well.
All the best, Melissa
I made sliders for us the other night- did corned beef, mashed potato and cooked cabbage w/ Dijon layered inside the sandwiches. They were good, but these look better. The sauce you whipped up looks delicious to go w/ these!
Love you all!
awesome always looking to mix up great food so making this year