Although we are not Irish, it's our tradition to have corned beef and cabbage.

After both DD's was launched, DH and I started to go out for St Pat's with friends to a local restaurant. It closed and then we started trying to find a replacement. One was worse than the next so this year I decided to go back to cooking.

Friends will bring the soda bread and dessert. I'll do the corned beef, cabbage, potatoes, and carrots. Horseradish and brown mustard upon request.

In the past I've made a bigger deal of St. Patrick's Day--T-shirts for the little kids, cupcakes or decorated cookies. We used to attend Irish music and dance programs at a local museum, but they stopped those programs several years ago.

My plan for tomorrow is to finish painting a bathroom.

I just made stuffed cabbage rolls. I wanted to use some of the St. Paddy's Day cabbage because we can't eat it all, so I stuck the head on a carving fork and plunged it into a stockpot of boiling water for a minute and peeled off the leaves I needed.

I had an old recipe that called for crushed ginger snaps and lemon juice in the sauce so I looked for that on the internet. I discovered that it's a sweet and sour version and is Jewish in origin. The recipe I used tonight had raisins in the sauce too. They were delicious! I also read a good tip to make meatballs from any leftover filling and simmer them with the rolls. There was someone here last week looking for some way to use leftover stuffed pepper mixture, and I suggested making stuffed cabbage, but meatballs are another way to use it up. I served them along with the cabbage rolls.

I like the deconstructed Cabbage rolls in the crock pot. Good and easy.

I usually always make corned beef and Cabbage but I didn't see any at the grocery store when we were shopping. I guess they sold out. I will have to do a late one.

We are taking the lazy route. Tomorrow morning, my wife and I are going to a local restaurant for corned beef and cabbage,

I'm going to a pot luck with the St. Pat's theme. I'm bringing a lamb stew. Some one else is making corned beef and cabbage, and there will be soda bread, glazed carrots, and I can't remember what else.

I made corned beef and cabbage ... traditional New England Boiled Dinner.

If you want some good flavor in those cabbage rolls -- we call them golumpki -- add some dill!

My tiown goes in big for St Patty's Day. A parade down Main Street, corned beef and cabbage at the diner, nearly every house has some St Pat's decoration. I'm not Irish at all, but I do like to get in on the merriment. I already ate my dinner of corned beef and cabbage at the diner Thursday night (I hate crowds) I grew up in Buffalo, where cabbage rolls were a Polish favorite.

The first time I had cabbage rolls as a kid was when my Polish neighbor brought over a pan. She too called them golumpki.

I like them but have never made them myself. A friend who does make them said that instead of blanching (partially boiling) her cabbage leaves to soften them, she puts a cabbage in the freezer. The leaves are soft when they defrost.

I love stuffed cabbage and use my mother's recipe which calls for sour salt. I LIKE THE idea of the deconstructed dish in the crockpot. I think I will try it next week. Comfort food. The forecast is calling for snow next week. I do not expect it to be a snow event.

Today my grandsons are coming while their parents attend a fundraiser st the school. They asked for meatballs and ziti for dinner. I had the meatballs and have some garden tomato sauce in the freezer, so I am all set.

It was as good as it smelled, and I ate too much! I like to cook a large amount, then freeze some for later, so this recipe will work well, if there's any left over tonight. I made pulled pork BBQ earlier in the week, and a package of that went in the freezer, too.

I've made a version that's a soup with all the same ingredients and flavors...much easier than rolling the cabbages.