Spycow

I’ve come across a severe love of corned beef as of late. I’m not sure why (aside from the fact that it’s just friggin’ awesome), especially considering how much I’ve avoided it prior. I mean, I’ve had the corned beef hash at the Gold Star Diner and it was ok (better than the canned crap), but it didn’t really fill me with joy.

Then Karen and I made corned beef ourselves, and oh God was it good. Since then I’ve been ordering it at the Boytnon nearly constantly and we’ve cooked it ourselves a few times. The important thing to note here is that as a result of making our own, we’ve always had leftovers. And, of course, that means making corned beef hash. Apparently I’m quite good at making it, according to Karen. That just makes me want to make it more.

On a separate note, March is coming up. Karen’s going to be out of the country for a large portion of that (and I will be, as well, but for a small portion, as I will be joining her in Puerto Vallarta, Mexico for a few days). She gets to go to Scotland over Easter during her business trip to Cambridge, which is friggin cool. I wish I could go with her, but I’m glad she’ll get to go even if I’m not there.

On another separate note, we’ve booked the photographer for the wedding. Her samples were really really nice, so we’re optimistic about it turning out well. I’m getting excited about this already.