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Holiday Cooking

On Saturday, I decided it would be fun to make corned beef and cabbage for St. Patrick’s Day. I consulted some recipes, and was startled to read that it takes 6 days to brine the beef, which meant I needed to leap into action. A flat-cut brisket was easy to procure. The finicky ingredient is pink curing salt, also known as “Prague Powder.” I finally found it at a great specialty store about 30 minutes from my house, and grabbed the last pack on the shelf. I’m now on day 2 of brining, and look forward to the results. Fun fact: The word “corned” comes from chunks of salt that resemble corn.


5 comments for “Holiday Cooking”

  1. Bobbi says:

    Good for you, cooking (playing with food) really takes your mind off of the things at hand. I really enjoy this site, it captures the point that as women we have a lot of the same concerns, let’s you know you are not alone.

  2. Petra says:

    Cooking challenges are such fun! I look forward to hearing about your Adventures in Corned Beef.

    Btw, I made homemade marshmallows last week (I’d wanted to make them just to see if I could not because I like them).Your corned beef sounds orders of magnitude more delicious.

    • wendy says:

      I’m excited to see if the corned beef is worth the effort. If so, I’ll make it again, and the next time for sandwiches. Yum!

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