Greetings from Myrtle Beach

Hope everyone had a fun and fabulous St. Patricks Day. I sure did. Me and my husband decided to spend ours at the beach. We go several times during the year since we have a camper. We wish our daughter could have came with us but she was away in school.

We started the weekend off at Hamburger Joe's. This is one of our favorite places to eat at the beach. The prices are reasonable and the food is great!

We always have the gold wings with blue cheese dressing as an appetizer. They are hot with just the right amount of sweetness.

During one of our long walks down the coast, I found a piece of sea glass.

Sea glass is basically just glass that has tossed and tumble around in the sand and sea enough to make it smooth and frosted looking. Its like finding a little gem in the sand. Green and yellow are the most common and Blue and reds are the rarest. Some parts of the world it is a hobby to collect sea glass for jewelry. You can read more about sea glass HERE .

The weather was wonderful. It was in the Low 80s. We relaxed on the sand but the water was cold and the jellyfish were everywhere. However, I still had to get in knee deep. We also saw some of our friends from our home town. They camp where we do and its always fun to run into them when we come.

Here is an idea I thought I'd share of how to hold your beach towel on your chair.

We bought some of these spring clips from a local hardware store. They come several in a pack. They work great and a lot cheaper than the fancy clips from the surf shops.

Now we are heading back on our four hour trip home. Cant' wait til next time.

Corned Beef Brisket/Cabbage

We have made it a tradition around or on St. Patricks Day to make corn beef & cabbage. We have done it different ways in the past using canned corn beef and cabbage leaves. But, no more!

I found a more delicious way. I now cook a corn beef brisket with a horseradish dipping sauce. Its AWESOME and Its really easy. Here is how you do it:

•  cut a sweet onion in half and lay it in the bottom of the crock pot.
•  rinse a 3 to 3 1/2 lbs brisket and place it in the crock pot on top of the onion.
•  add 1 can of chicken broth, 1 tablespoon Worcestershire sauce, and a sprinkle of red pepper flakes.
•  add the seasoning pack that comes with the brisket if you like but not necessary.
•  cook on low for about 8 hours.

It will turn out so tender that it will practically fall apart.

As a side, I cut fresh cabbage into wedges and steamed them in my Tupperware steamer.

I like to pull mine in shreds with my fingers, one bite at a time and dip it in the dipping sauce which consist of a mixture of sour cream, horseradish sauce and fresh parsley.



♣"May your blessings out number the shamrocks that grow"♣

Linked on full-plate-thursday at mizhelenscountrycottage