May you be in heaven a full half-hour before the devil knows you're dead.

In the United States, there are a few regulation ways to celebrate St. Patrick's Day. But since we're not drinkers, we settled for delicious food.

Most years, we make corned beef, cabbage, potatoes and carrots in the slow cooker, and dose all with lashings of horseradish sauce.

This year, though, we mixed things up a bit and made colcannon instead. That's the lovely green stuff at upper left -- a savory blend of mashed potatoes, leeks, kale, green onions and LOTS of butter. (And don't tell, because it's not traditional, but I might have slipped a clove or two of garlic into the greens. sssh.)

Corned beef, colcannon and carrots. This plate was brought to you by the letter C.

Captain Midnight (also brought to you by the letter C) added some soft boiled garlic cloves and horseradish sauce to his plate, because reasons.

And he pronounced it NOM.

Alas, Roxy-cat will not get any corned beef leftovers. Because we NEVER have corned beef leftovers in this house.