Round one of what I hope will be several sessions of corned beef cooking is in the books. It's easy to forget just how great this simple pleasure can be. Corned beef brisket, cabbage (at 10 cents a pound this time of year, buy extra heads for stuffed cabbage, too!), potatoes, good whole grain mustard, rye bread. Meat sliced thinner than my daughter's patience.
It's also time for an annual tradition that dates back longer than Scotto's mother-in-law's yearly defiling of one of his knives on Thanksgivings- the buying of the too small brisket by Mrs. Ouch. The standard phrases were uttered:
"It'll be fine."
"Will there be leftovers?"
"Do I have time to go to the store?"
And finally, after dinner, "I'm going to the store. Should I buy one large or two small?"
The answer, of course, is:
It's also time for an annual tradition that dates back longer than Scotto's mother-in-law's yearly defiling of one of his knives on Thanksgivings- the buying of the too small brisket by Mrs. Ouch. The standard phrases were uttered:
"It'll be fine."
"Will there be leftovers?"
"Do I have time to go to the store?"
And finally, after dinner, "I'm going to the store. Should I buy one large or two small?"
The answer, of course, is:
two large 
