Making A Hash Of It

     Down the hall, Tam is enjoying the first of the Sunday morning political talk shows.  "They will be lit," she told me, which is apparently a good thing.  It's certainly going to give the pundit class something to other than hanging out on Washington, D.C. streetcorners, offering to debate passers-by for small change.

     Me, I'm onto food.  Having come into a little money thanks to a small across-the-board bonus at work,* on Friday I was at a Meijer store, which is sort of what Walmart would be if it was a little nicer, or a super Target with no sense of style and a much better grocery section.  And in that grocery section, they routinely stock corned beef brisket!

     It may not be gourmet fare, but if you bake one in a covered pan with a little water over a slow grill for three and a half hours, adding potatoes, carrots, celery and cabbage for the last half of that, you've got a meal to be reckoned with -- and leftovers!  Supper was fine last night.  We started in on the current season of The Diplomat, which is only a little weird for me: Keri Russell bears a strong resemblance to my older sister at the same age, and watching your own sister as the U.S. Ambassador to the UK is...disconcerting.  Big sis has been doing an okay job of it so far, though.

     This morning, a couple of Yukon Gold potatoes and about the third of the leftover corned beef, diced, made some of the best corned beef hash I've had in a long time.  And I've still got corned beef more in the freezer to do something else with, by and by.  Possibly soup.
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* I'm not entirely sure why, and rather than bite the hand that feeds me with unflattering speculation, I'll assume it's because we all took our unpaid furloughs during the pandemic without much complaint.