This year for St. Patrick's Day, I roasted the corned beef using a recipe from a local chef, Brendan McGill, who has three restaurants here in Seattle and it was the best I've ever made. The only change to the recipe was to add carrots to the dish because I always love carrots with my corned beef and cabbage. I made Irish soda bread on Friday with barely enough leftover for Saturday's St. Patrick's Day dinner because we couldn't stop eating it (especially warm right out of the oven!) It's also killer as toast for breakfast slathered with butter. My sister and her husband came over for dinner so we put on Irish music, I set a festive table and we let the celebration begin. I even bought some Irish cheeses for our appetizers from our local grocery store. Go Irish. Brendan McGill's recipe was in the Sunday paper last weekend and he emphasized that you could purchase one of his corned beef and cabbage "kits" a...