As a young adult, Saint Patrick’s Day became synonymous with green beer. Yet, I’ve never been much of a beer drinker.
It wasn’t until we had a restaurant in Lake Havasu City Arizona – around 1998 – that I had my first traditional Saint Patrick’s Day corned beef and cabbage. Quite honestly, I think that was the first time I ever had it.
But, I can safely say, we’ve enjoyed it every Saint Patrick’s Day since. While it isn’t a favorite with my husband (yet neither is turkey, but he puts up with that on Thanksgiving) he never complains. Considering how much I like it, he is probably grateful we only have it once a year.
I prefer my mother-in-law’s recipe, so I requested she make it this year (she lives in a guest house on our property) while I agreed to make the red potatoes, cabbage and set the table. Seems like a great deal to me.
If you don’t feel like cooking tonight, and haven’t a mother-in-law willing to make you corned beef and cabbage, I imagine you’ll probably find it today as a lunch or dinner special at more than one of the restaurants you frequent.