It's just about time, no, not for St. Patrick's Day, which TPP missed, but for his annual corned beef brisket for which St. Patrick's Day is just an excuse. This year's brisket got started about 4 weeks ago when TPP happened upon a huge brisket and having determined that the necessary ingredients were on hand proceded to begin curing this brisket. It isn't really necessary to cure the brisket this long, but larger briskets do take longer, and this is not a process to be hurried. There is really no comparison between this home-cured brisket and what you buy in the stores, and the curing time is clearly one of the variables. Although it doesn't really need a lot of dressing up, a glaze is nice to finish the brisket during it's brief baking. Found a really nice sounding glaze made of orange marmalade, Irish whiskey, mustard, and nutmeg, however a field trip is necessary to get the marmalade. Also need some carrots for a veg on the side. For a nice change of pace a bottle of 2 Gingers Irish whiskey is on hand offering a considerable difference from the standard Irish whiskeys; it has a bit sweeter taste, a touch of tartness, and is somewhat lighter and smoother, and much to the liking of my Irish wife (their target market) in a not at all blind taste test. Hope Beam doesn't ruin Kilbeggan, but for now it seems OK. Now to go and find some grasshoppers for the pie, although dessert is not TPP's responsibility. Clearly a few friends will assist with the consumption of assorted foods and drinks.