corned beef brisket (hash)

You know, I’d felt kinda bad about how untimely this and my last post were in relation to St. Patrick’s Day, but really, corned beef hash is not just for March 17th. Corned beef, perhaps. Add hash? That’s much less holiday specific because it’s really freaking good and corned beef and cabbage is good, but not “I’d order this for brunch any day” good. I’d considered smoking the corned beef, but my god I’d had this hunk of meat hanging over me for a week and I wasn’t about to slave over it for another day.
So, I have a new job that I’ll be starting this coming Monday. I wish I could detail all of the absurdities of my old one. I mean, I’ve mentioned one event. That is a pretty good summation. I suppose I should have created a secret online identity when I started this blog. Then I could tell you all about the nepotism, lying, unfairness, lying, two-facedness, cowardliness, nepotism, and, oh, just some other ridiculum that went on. But I’ll be respectful, because I received so much respect there! Let’s just leave it at, when I announced that I was taking another job, the approximately 90 second conversation ended with the boss saying in a not-wishing-you-luck-at-all kind of way, “Well, good luck to you, then.” No, no, no, good fucking luck to YOU and your failing business! Love, Julie.

turnip and pork hash

I’m torn about saying this, but it’s not root vegetable season anymore. Winter squashes are long done. In another month or so it’ll be time to start thinking about spring-y stuff. I’m torn because I know that once I admit that heavy vegetables are all coming from like Mexico and that I need to stop making them, I’ll inevitably want to move on to spring before realizing that ugh, it’s March, and the weather isn’t anywhere near warm. So here is an unabashed embrace of all things root. Specifically turnips. It’s not the most attractive dish. It kind of looks like barf when you’re done. Shut up and put a fried egg on top and you’ll be fine.
There was a time a few months back when I was obsessed with hashes. I basically ate some for every meal for like three weeks straight. They make you stink like onions and grease. Small price to pay for eating crispy, sweet browned onions and potatoes, other ingredients optional. I’d be sufficiently happy to eat that with eggs for the rest of my life I think. But, I guess that’d be pretty lame and I like to think I’m pretty unlame and food cool. Seriously food cool. You know I’m really into avocado foam-frosted localorganicwhenpossible ground beef cupcakes. That’s my next blog post.