It is amazing that an obscure Irish Catholic holiday has become so popular in this country and around the world. One reason is certainly that we like to celebrate our inner Irishness, whether or not we have Irish ancestry. We identify with these scrappy survivors that through it all are loyal, pious, and know how to have a good time!

And of course we like all the fantastic pub food! As I celebrate this time of year with my friends by annually cooking up a feast to warm my 1/8 Irish heart, I thought I would share the recipes that make it a reliably smashing success.

CORNED BEEF AND CABBAGE:

This recipe is of course a must. You may have people in your party that hate boiled cabbage or onions, or even that don't eat meat, but somehow most of them smell the savory pot of this combination and help themselves anyway. I tend to cook with a very 'no measuring' approach, which some may not like, but for those of you that do you will find this way to learn recipes refreshing and rare. Check other recipes if you like to measure in half teaspoons, I don't even one one and I am considered one of the best cooks in my circle of friends - perhaps no coincidence.

Most importantly, these recipes are VERY easy, particularly to get them just the way you like them! You won't want to spend all day in the kitchen with plans for the evening.

INGREDIENTS:

1 Packaged corned beef brisket (includes seasoning packet and instructions)
1 medium head cabbage
1 medium sweet onion
Cooking oil
Salt and pepper to taste
*Optional: Potatoes or root veggies like yams or rutagagas can cooked be along with the
brisket for the whole lenght it is cooking and it won't change the recipy. You may want
to add a bit more liquid or vegetables if it seems necesary, but it will be your call.*

First, Get the brisket going as per directions. I usually boil it on the stove on low heat in several cups of water, but for those of you who like your brisket and cabbage dry, it can be done in the crock pot. Next, saute the cabbage in some cooking oil until blanched. Then my rule is usually to cook the cabbage with the meat for about one forth of the cooking time. So if you cook the brisket two hours, usually about my average, the cabbage would be a half an hour. This varies depending on how you like your cabbage, which is why I choose not to be slave to recipes. Some like it greener and crispier and some like it mushy.

Next, saute the onions in oil.

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