The exquisite itch

Corned beef is the brisket, cut from the pectoral of a big fat-ass beef steer, that has been cured or pickled in a brine of salt, vinegar, and seasoning. Some kind soul took time out of their academic career to write a wiki about it here. I don't eat a lot of red meat, mostly because it's gross and it's expensive in terms of its carbon footprint (hoofprint maybe. . . ) Regardless, I love me some corned bifs!

A couple days ago I hit up the local grocerary to buy up all the sale priced corned bifs left over from Irish-American over-indulgence day and I've got enough to have a corned bif dinner every three months until St. Patties day comes 'round again. The last weekend in September H and I were stumbling though the streets and back allies of Annapolis, MD when we came across a rather strange celebration - The Halfway to St. Patties Day Festival, although there was no corned bif to be found. It was the same weekend of my birthday, which is roughly half past St. Pat's so I have some corned bif and was thinking of throwing my own little Halfway to St. Patties Day Party and inviting all the fall-down drunks who can't wait another 12 months to get's 'em some corned bif 'n cabbage. Although I'm pretty sure anyone reading this probably thinks right now that it'd be fine to never see another corned bif again in their lives. But you'll come around. . .

I used the last of my ABC (a'ready been cooked) corned bif and cabbage with carrots potatoes etc to make corned bif hash this morning, which was also gross. A simple enough recipe called for heavy cream and I never have at least one off-beat ingredient handy. I had to improvise by sauteeing milk and it was weird and gross. I can't seem to do anything right but that never keeps me from trying again. Okay, here's my three paragraphs. On with non-digital life!