Top o’ the mornin’ to ya. It’s St. Paddy’s Day, so naturally my Crock-Pot has a gorgeous hunk o’ corned beef brisket in it. In about 8 or 9 hours, it should be cooked to perfection. I think I might do something radical for dinner: serve the corned beef with roasted veggies (cauliflower, sweet potatoes and carrots), sautéed greens (kale and spinach, instead of cabbage), and mashed potatoes (perhaps with some parmesan and a teensy bit of yogurt for tartness). It’s not exactly traditional, but I’m not super crazy about the boiled veggie part of boiled dinner. There I said it. Sorry, Mom.