Last Saturday evening we found ourselves grocery shopping at Harris Teeter. Now you may ask what’s a couple as hip as us doing in a grocery store on a Saturday evening right? Well, the grocery store is the cool place to be at 10:00 p.m. on Saturdays, don’t you know? In fact, it was so hip and happening that we ran into another couple we know. Oy vey, we need a life.
Geng: “What should we have for dinner on Monday?”
Chip: “You know what would be good?”
Geng: “Tell me”
Chip: “Corned beef brisket?”
Geng: “Like the corned beef we had recently?”
Geng: “On St. Patrick’s Day?”
Chip: “Uh huh!”
Hmmm, why not? There’s no law that says one can only have corned beef on St. Patrick’s day, is there? Besides, I’ve asked it once, I’ve asked it a thousand times, how can you go wrong with beef, potatoes, and cabbage? It would be easy to prepare. Flop everything in your spiffy slow cooker, go to work, and ta-dah! Dinner is served!
The corned beef as expected turned out good. It was so good I had to restrain Chip from having a third serving. The only difference this time was the fact that there’s only the two of us. Our dear friend Betchie who helped us finish our previous corned beef dinner is now in the sunny and very dusty state of Arizona wearing her wrangler jeans and riding rodeos and what not. Needless to say, we have plenty of left over.
Now hold on, left over beef brisket is good, yeah? In fact, Chip was looking forward to it. Did I tell you Chip liked the corned beef? Oh, I did? Okay. What could be better than left over corned beef?
Why a Reuben Sandwich, of course!
1 tablespoon butter
4 slices rye bread
4 slices deli sliced corned beef
4 slices Swiss cheese
1/2 cup sauerkraut, drained
1/4 cup Thousand Island dressing
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 2 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
May I add one other thing? YUMMY!
Here are some pictures from our picnic in DC during the Cherry Blossom festival.
World War I Tempietto
Chip preparing our picnic of brie cheese, grapes, cognac pate, sweet grape tomatoes, artisan bread, and wine. We put the wine in our nalgene water bottle. Shhhh! No one’s the wiser. About that mark on Chip’s head. Well, you should see the other fella. I kid, I kid. That was just a helmet mark, he he.
Wait! Let me wear my hat. Ahh that’s better.
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