The Madness of March
March is right around the corner. Literally. And I say bring it! I don’t know if it’s because I’m old now, but this winter seems particularly long and particularly grey. And by the time February rolled around, I was just done with it. Now we have March approaching and I see a glimmer again. I know it doesn’t feel like it now, but Spring is coming. And, unlike February, March has a lot going for it.
Obviously, the two weeks from the middle to the end of March is like an unofficial holiday. Even the casual sports fan is glued to the TV or other screen in hopes that their bracket doesn’t get busted. The NCAA basketball tourney is truly like no other sporting event. I doubt I watch more than a handful of games during the regular season. But, by God, I’ll watch every single second of Southwest Idaho Tech vs North Central State University of Dog Grooming if it’s being played in March. And yes, we have an office pool every year. There are only three of us and I still have never won. And Sam doesn’t even follow basketball of any kind. And I still owe Lori a debt from last year’s tourney.
Mardi Gras in New Orleans is absolutely a bucket item list. But until then, I work with what I have here. Maybe sip on a Hurricane or a Sazerac. Maybe enjoy some etouffee or jambalaya. I can almost smell the andouille sizzling. Paczki, anyone?
And, finally, the one day everyone in Chicago is Irish. One of my single favorite days of the spring where my 17% Irish suddenly takes over. So, don some Kelly green, speak with a hint of a brogue, grab a stout, chased by a Jameson, and pile some corned beef and cabbage on your plate. And don’t forget the soda bread. Speaking of corned beef and cabbage, check out the Bobby Flay recipe below. It’s a little unconventional, but he’s Irish. And he’s Bobby friggin’ Flay. I think I’ll trust him.
Spring typically spurs Spring buying season. Typically. It’s starting a little quietly. If this is in like a lamb, hopefully March goes out like a lion. In terms of real estate, that is. This weather can go away already. There is still an inventory issue and I honestly believed things would have begun to pick up by now. Rates are still low and the weather can only get better. So, as the weather heats up maybe the real estate market will too. Let the Madness begin! Thank you and Make it a Great Day! Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce Ingredients: 1 3-pound corned beef brisket (spice packet discarded) 3 tablespoons ancho chile powder 2 tablespoons Spanish paprika 1 tablespoon ground dried oregano 1 tablespoon ground coriander 1 tablespoon mustard powder 1 teaspoon ground cumin 1 teaspoon ground chile de arbol Kosher salt and freshly ground pepper Canola oil For the sauce: 1/2 cup dijon mustard 1/2 cup whole-grain mustard 1/2 cup clover honey 1/4 cup prepared horseradish, drained Directions: 1) Put the corned beef in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, reduce the heat to medium low and simmer until tender, 2 1/2 to 3 hours, adding more water if needed to keep the beef submerged. Remove from the water and let cool 30 minutes, then cut into 1-inch thick slices. 2) Meanwhile, make the spice rub: Whisk the chile powder, paprika, oregano, coriander, mustard powder, cumin, chile de arbol and 1 teaspoon each salt and pepper. Set aside. 3) Make the sauce: Whisk the dijon and whole-grain mustards, the honey and horseradish in a bowl; season with salt and pepper. Let the sauce sit at room temperature at least 30 minutes to allow the flavors to meld. 4) Spread the spice rub on a plate. Dredge one side of each slice of beef in the rub and tap off the excess. Heat a few tablespoons canola oil in a large nonstick saute pan until it begins to shimmer. A few slices at a time, add the beef, rub-side down, and cook until a golden-brown crust has formed, about 2 minutes. Flip the slices and continue cooking another minute or two, adding more oil as needed. Serve with cabbage and the sauce.