Home-made, home-cured corned beef is a wonderful thing. It's another one of those things that TPP just does once a year in the third week of February. There are two reasons why. One, without a whole lot else to do, it keeps you busy for about an hour, that is if you have secured all the necessary ingredients. If you should decide to try this, the recipe is at that link, and hopefully you'll be able to purchase some saltpeter. With everything on hand, and having acquired a great big old brisket (on sale no less), the brine was mixed up and spiced, now you just have to wait a couple of weeks (although you can get away with 10-12 days in a pinch). Two, if you look ahead on the calendar you'll see this means the corned beef will be ready for St. Patrick's Day to satisfy some deep seated genetic urge. This is one of the ways you get through February; you have something special to look forward to. Next weekend is the local Texas Independence Day chili cook-off, and another good excuse to make a huge batch of some authentic chili (no beans, no ground beef, no corn, no macaroni, or other things that don't belong in chili). Now to check the chili pepper supply!