Well, it's March, and of course, to many people, that means St. Patrick's Day and green beer and Corned Beef and Cabbage.
Those aren't the first things that come to my mind, and I have no use at all for green beer because – why? Really? And being Not Irish (blame the adamantly Scottish portion of my family for that), we didn't pay St. Patrick's Day a whole lot of attention anyway. And we didn't make it a point of eating corned beef and cabbage on March 17th, either, not that it's really all that traditional in Ireland either, as I understand it.
However. I got married a while back, and my late mother-in-law did the corned beef and cabbage thing every year, and it was something Bill looked forward to. When I didn't bother making it in the first year or two of our relationship, he didn't say much, but then I think maybe HE went ahead and made it one year – because he missed having it. So we make it now. And we make sure to have plenty of leftover corned beef, because to me, really, the best part of all that boiled food is making really kick-ass corned beef hash with the leftovers. And yes, I'm tooting my own horn here, but I am actually impressed with my bad corned-beef-hash-making self.
AND. I got my March copy of Bon Appetit magazine a couple of weeks ago, and one of their features this month is how to make your own corned beef. And THAT – the make it yourself part – was what got me. And so one of the food things I'll be doing and writing about this month – beginning later today, actually – is the making of my own corned beef. Should be fun.
Also – it's Easter this month. And while my kids think of bunnies and chocolate, my thoughts turn to lamb. Not cute ones. Not religious metaphoric ones. But legs of lamb. Roasted, with garlic and rosemary. So at some point this month, I'll be cooking up some absolutely delicious lamb. Not necessarily to eat on Easter, because we will be going to my cousin's house for that and it's a whole different thing. But at some point. Because – yum.
And some spring vegetables will be showing up here…asparagus, broccoli rabe…those are the first two that come to mind.
And on the dessert front? Lemony things. And probably something chocolate. Because – well – chocolate. No excuse or reason needed there.
So that's part of the plan for the month of March in 2008. Grab a fork and stay tuned.