So the coffee it resting, (again.)  It has been picked, de-pulped, milled and screened and there is just one step left!!!  I guess the more adequate term would be that it’s waiting its turn.  Roasting this batch of coffee will take about 2 days.  We are expecting it to arrive on Monday or Tuesday…so we are just waiting to get to the front of the line.  In the meantime, let’s talk about St. Pat’s.

Okay, so Frank made the Coffee of Origin Corned Beef recipe and it was divine!  I had never had Corned Beef, but if Coffee of Origin is going to become more Irish, I’ve got to start somewhere, right?  

 
The night before, I made grits. I have never made grits before but I was tired of mashed potatoes and I couldn’t bring myself to buy baby food, (dental problems, don’t ask!) So I got online and found a recipe for Cheesy Grits. The woman who posted the recipe claims that it got her THREE marriage proposals.  Her grits were that good!  So I tried it.  I will admit that I committed a Southern faux pas and used instant grits, but at the time when I bought them, I didn’t know there was a difference and those were the only grits on my store shelf.

So I made the marriage inducing grits and they were good, but I felt like they were missing something.  The next day, Frank made the recipe from the blog and when I got home, he encouraged me to try some.  I was worried about being able to chew it and  he said that it was so tender it would just fall apart.  So I tried it.  And not only was it fabulous, but I had found exactly what my Cheesy Grits needed!  

Coffee of Origin Corned Beef!  

Ta da!  

Below is a picture of my own take on Corned Beef Hash a la Southern style.  It was yummy!

What a great discovery!  I’ve had my own special blend of Southern Irish food for three meals in a row and I’m still loving it.  In fact, I’m looking at the picture right now as I write and hoping that they’ll be enough to have another dish tomorrow.

And then by that time, I should have an update on the coffee.