Thirty-FOUR Push-Ups!

Two sets of fifteen, plus an additional FOUR.

(Yes, I DO realize that these constant announcements are getting to be a bit of a bore for y'all, but they help give me a bit of EXTRA motivation to keep doing them. Plus, since I feel the results of these things every waking moment, I am being continually reminded about them. Oh yeah! And, they feel good!... One more thing. I promise I'll post some pictures soon. You may regret ever wanting to look, but I'll stick them behind an LJ cut, so the choice will be yours. In any event, don't feel like you HAVE TO give me any words of encouragement or even read these things if you don't want to. I'll still continue to do push-ups or run or whatever it is I'm going on and one about THIS time. Seriously. I will. I've done it before. I'll do it again. Seriously.)

Happy St. Patrick's Day! ♣

I have to work tonight, but that's not stopping me from making corned beef and cabbage. 

I go for the simple cooking methods. I've got the corned beef in the crock pot, fat side up. On top of that, quartered savoy cabbage, red potatoes and some tumbled carrots with a loaf of Irish Soda Bread on the side. Everything should be ready in a few hours.
 
UPDATE: Dinner was wonderful. I do have a way with corned beef, I must say.  

I used the savoy cabbage as I liked the greener color and crinkled texture, and because Chef Dan Eaton, the chef on News14Carolina, said that it was milder tasting than regular cabbage. Milder tasting seemed like a good thing and the texture was so much nicer. The individual leaves weren't as thick and as coarse as ordinary cabbage. I'd recommend it. Yum!