One of my childhood memories is the eating of corned beef, potatoes and cabbage on St. Patrick’s Day. My mother would boil them all together, which left them (in my opinion) a bit tough. The monochromatic flavor also had me wondering what the heck the Irish were thinking to make this their traditional saint’s day meal. Fast forward ten years and a friend takes me to her culinary school for a Patty’s day dinner. The cabbage is still boiled, as are the potatoes but the corned beef is cooked in apple cider, giving it a sweeter flavor and the vegetables are doused in butter, making them far yummier than the cabbage and potatoes of my youth. I began to use those recipes for my own cooking to honor the 17th. Eaten only once a year this meal is delightful, if a bit unhealthy.