Salute

I don't know what to say. Even though those horrifying imagines are all I see on the news for a week now, I'm still in disbelief. It's difficult to grasp how in so few moments, everything you've ever owned could be washed away, everything you've ever known could be destroyed, and people you love could be gone forever. I salute those heroic volunteers who are risking their lives trying to repair the nuclear plants, those rescue workers, even all the citizens who are trying to remain calm and orderly. My heart goes out to all of you. It's times like this, I feel so small and powerless, no matter what we do, we can't go back in time, we can't save the lives lost.

It feels wrong to celebrate St. Patrick's day at a time like this. So celebrate, we don't, even though we still had a corned beef and cabbage dinner. When testing for the doneness of the meat with a fork, it should have a little resistance without clinging to the fork. This way the meat was tender, but still retained its shape when slicing. If you are wondering which cut to get, do a little research. You will find that while there are people who stand firmly by the flat cut, more people prefer the point cut. All for the same reason - the fat. The fat makes the point cut more flavorful, as long as you get a piece that's firm, not squishy. Hey, it's only once a year. Plus, there is all that veggie to balance off the meal. =)

Corned Beef and Cabbage
based on this recipe
3 pounds corned beef brisket with spice packet
10 small red potatoes (about 36 oz), halved
1 onion (about 9 oz), cut into 8 wedges
5 carrots (about 20 oz), peeled and cut into 2-inch pieces
1 head cabbage (about 26 oz), cut into 8 wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer for 2 and half hours (approximately 50 minutes per pound) or until tender.

Add potatoes, carrots and onions, and bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Add cabbage and cook, covered, for 20 minutes.

Slice meat across the grain. (It's easiest if the meat has completely cooled.)