It is almost St. Patrick's Day and if you are planning
to make Corned Beef and Cabbage, here is the recipe
I have used for probably 20 years. It has a bit more
zest, a bit more zing, a bit more flavor than just the
traditional boiled pot.
Our family vegetarian will be home for Spring Break
and if it doesn't snow (please, please, please) we will
be heading down to the big city for the parade. So,
I don't know if we will be having meat this year, but
we will be having Colcannon and Soda Bread!