For several years I would brine a brisket in early March so I could serve homemade corned beef on St. Patrick’s Day. It’s not difficult, requiring mainly preparation, a lot of shelf space in the refrigerator, and vigilance to make sure the brine doesn’t leak all over the place. A couple of years it was difficult finding the preservative that gives corned beef its wonderful color.

I haven’t done this in a while, but I’m particularly missing that tradition this year. One thing that’s especially poignant about it is that I was doing this during a restless period in my life, so I shared this meal with friends on Cape Cod, family on Long Island, and friends in Minneapolis.

Today I’ll be thinking about everyone I was able to share this with and everyone I wish I were sharing it with tonight. 

Happy St. Patrick’s Day.