The annual corned beef and cabbage dinner was held once again at True Fellowship Lodge. We have always had our dinner on the Wednesday night before St. Patrick’s day to get a jump start on the holiday. This year was no different.
Ben and I did all of the shopping on Tuesday, scheduled him for a 5:00 a.m. dialysis on Wednesday, and got to the hall at about 10:30 to start cooking.
Brother Ron Myres was already peeling vegetables when we got there (hence the peeled red potatoes 
). Brother Scott Spence and sister Kat Powell showed up to help as well.
We got the beef cooking by 12. Then finished prepping the vegetables. Meat came out of the pots and into the oven at 3:30. Oil skimmed off of the pots, then potatoes and carrots in by 4. Give them an hour to cook, pull them out of the water and into warming pans in the oven. Then the onions and cabbage go in the pot 30 minutes before serving them.
The table decorators came in at 5 and brought the tables and walls to life.
We had a good turn out, good food, good friendship, but a long day. Ben and I went home.
Thanks for all who showed up to help, we couldn’t have done it without you.
— by Debbie Shuler
