There May be Leftovers

For last night's St. Patrick's Day dinner our in-house advocate of organic ingredients insisted on buying everything at the local Whole Foods Market. The corned beef cost $10 a pound, and the cabbage, potatoes, and carrots enjoyed a similar multiple over the offerings from other supermarkets.

Preparing the corned beef was extremely simple: simmer in the pot for three hours, glaze with mustard and brown sugar, then roast for 30 minutes in the oven at 350 degrees. All was consumed.

This weekend I'm going to try again with the cheaper name brand (pictured) purchased at Costco. We'll see if the diners detect a difference. Even if they don't like it as much, at least this time there will be leftovers.

Related: corned beef and cabbage "have little or nothing to do with Ireland."