Many people are looking forward to celebrating St. Patrick’s Day with a feast of corned beef and cabbage (usually with carrots, potatoes and onions), and I’m no exception.
I like it so much that, one year, I decided to make it all through the year, rather than wait for one day. I fixed it nine times that year. That was something I never did repeat, but kept it down to once or twice.
An Irish friend of mine, born and raised in Dublin, said he didn’t know of anyone there who celebrated St. Paddy’s Day by having corned beef and cabbage. That was decades ago, and perhaps things have changed by now, but it was interesting to learn that.