Being a good Irish (more or less) girl from the Boston area I know that March means corned beef and cabbage. We ate it every year when I was growing up and for a lot of years I’ve been preparing it for my family. In my family when you say corned beef you mean the grey one, not the red one and it must be served with cabbage, carrots. potatoes and turnip. It is the easiest meal to cook, throw everything in a pot of water one thing (in this order corned beef, turnip, carrots, cabbage and finally potatoes) at a time so that it all ends up done at the same time, but not necessarily the easiest to buy. I was disappointed with the corned beef this year. It was salty. I tasted the water as I had been taught to do since I was tall enough to reach the stove. It didn’t taste salty until it hit the table. Next year I’ll change the water whether it needs it or not. My little family is not hugely thrilled with the first night of this meal. What they want is the leftovers. For that I chop up all the vegetables together and place them in a large frying pan with some butter and sauteed onions. Heat until hot and serve beside the leftover corned beef. Yum!