Happy St. Patrick's Day, Sort Of

So how many of you know that today is not actually St. Patrick's day, and that it was actually last Saturday? Apparently something weird happens when March 17th falls during holy week for Easter and St. Patrick's day gets bumped. I guess church and green beer don't go together. It's a shame, more people might show up. Here in the US nobody knew except me and one other guy. I wore green on Saturday, but not many other people did. You would have thought that the bars would have been all over it since Saturday is a much better drinking day than Monday, but they seem to have missed the news too. Today I wore a shamrock headband to work. I figured that since everyone was wearing their green today I might as well join the fun. It is my favorite holiday after my birthday and Christmas after all. This guy tells me, "you know today isn't really St. Patrick's day right?". I said "I know, but you and I are the only ones so I decided to join the fun." When he left he said "have a happy day". I think he was mad at me for being a sell out. Oh well.

So for those of you who were waiting for the corned beef and cabbage recipe, I'm sorry it's a little too late to cook it for tonight, and most definitely too late for last Saturday. The good news is, if you haven't bought yours yet, it should be really cheap tomorrow and it freezes well. I like to buy a few and then I can have corned beef sandwiches in July. So here is the corned beef in the crock pot recipe I promised last month.

Ingredients
3-4 potatoes
3-4 carrots
1 head of cabbage
corned beef brisket

Peel and quarter potatoes. Peel carrots and cut in half. Cut cabbage into 8 sections.
Place potatoes and carrots on the bottom of the crock pot. Place corned beef on top fat side up, along with all the juice from the package. Open seasoning packet and put that in. Add enough water to barely cover meat. Cook on low for 6-7 hours. Add the cabbage pushing it into the water around the meat. Cook for another 2-3 hours.

When ready to serve, remove the meat to a cutting board and let stand for 5 minutes. Cut into thin slices, against the grain. Serve with potatoes, carrots, and cabbage.