Happy St. Patrick’s Day! I am about half English, a quarter German, and a quarter Irish by my imprecise reckoning. I know there were Sullivans and Martins in my past. So at least Sarah and I have some claim to this holiday. I followed a recipe from NYTimes Cooking to make my corned beef and vegetables.

https://cooking.nytimes.com/recipes/1020074-corned-beef-and-cabbage?smid=ck-recipe-iOS-share

It took a long time to cook. I probably overcooked the meat a bit since I cooked it longer than the recommended time but it still tasted good. The real stars were the carrots which really picked up the briny flavor. I know that John is looking forward to the leftovers for lunch today!