ST. PATRICK: Sticking with the traditional meal

Two days before St. Patrick's Day, we stopped by to visit some extremely nice friends who clearly are proud of their Irish heritage. They already had two corned-beef briskets simmering in a large pot over two burners on the stove. While the wife was fretting over the fluctuating water temperature, her husband was describing the mustard glaze, cabbage and soda bread he was planning to make. You won't be surprised to hear that their dog's name is Murphy.