Happy St. Pat's Day to all who celebrate. Sometimes I pretend the day doesn't exist and I'm mostly Irish with a touch of Scotland and Wales thrown in - all immigrant coal miners in the mid 1800's. DD is half. As a child growing up in Castle Shannon (a suburb of Pittsburgh) March 17th was the feast day of St. Patrick, not really the huge drinking event as it is now. The day began with a Mass in the Cathedral and then we'd march in the St. Patrick's Day Parade. I took step dancing lessons before someone decided that garish costumes and curly wigs were mandatory, sang all the old Irish songs with my dear Da, drank Brewley's or Lyon's tea with cream and sugar, and baked soda bread with currants with my Grandmother. We will have a special meal to celebrate this weekend when the kids come over for a birthday celebration. They always ask for corned beef and colcannon rather than the Irish stew or shepherd's pie we often had as kids. I took my son to Ireland for 10 days and we had great craic as they say - which means fun. He gallantly put up with me when I joined in the singing in the pubs at night but I spared both of us the embarrassment of dancing any jigs or reels. I hired a driver so that we could both sit back and relax and enjoy the scenery and not deal with the roundabouts and driving on the wrong side. DD's boyfriend is from London so we're trying to plan a trip to visit his family and then go on to Scotland or Northern Ireland. Maire

mimi, I've never had this recipe fail, because you mix the flour and sugar to break up any lumps, then whisk in the milk before you put the pan on the heat. The 'pudding' is smooth as silk, even before you add the butter. Make sure you keep the heat low, after the paste starts to thicken, so you don't scorch it. I've even started adding the butter to the still-warm paste, whipping it in until it melts, then refrigerating the mixture until cool, and whipping it up later. It doesn't seem to affect the texture of the frosting, and it's quicker than mixing in one spoonful of the paste at a time. I've noticed, though, that the cooked buttercream seems to get soft quicker from the heat from my hands. Good luck!

I have never been a fan of corned beef, but I've only had it from a restaurant and a deli.... none were good experiences. I get my "reuben" made with pastrami when I can. :O) ALL of your corned beef looks wonderful!! dcarch, what is your dark sauce in your 'shamrock pepper' photos? I'm guessing a soy or balsamic reduction, but my guess is probably wrong. :) Martha Scott, yum!!! Annie, that hash looks excellent and it makes me think of my Dad. He loved to make hash....

No corned beef here. No kitchen. However, I’ve so enjoyed looking (and drooling) over everyone’s photos! My goodness Annie, you really cooked! It all looks delicious – is that corned beef in your scalloped potatoes I see? If so, you are ‘so extra’! I love the back and forth you have with the Princess : ) Seagrass… corned beef hash with poached eggs? Can it get better than that? Nope : ) Dcarch, I have to repeat myself with you all the time! Unbelievably beautiful plating, but even better… that looks incredibly tasty! I have to ask as cindy_7 did: Are those broccoli florets, nipped? Love the way you prepared the carrots and cabbage, sliced thickly. Clever to fry the corned beef fat : ) Martha, yummy looking and your Guiness Brown Bread is beautiful! Artemis ma, I’ve never made Irish colcannon but I want to now! I know DH would love that… so would I : )