 Greetings, everyone. This is James P. Madonna, the founder of the Facebook group, Everything is Food. You know, I've said it on my show, Progressive Discussions, that all these local pubs and taverns and restaurants, they all stopped the all-you-can-eat corned beef and cabbage on St. Patrick's Day. Well, Happy St. Patrick's Day 2016. I might as well start off by saying that. But you know what? This is the second time I've made it. The first time I made this, it came out excellent, and I am going to eat corned beef and cabbage that I cook myself until I bust. I will create, as I did before, my own all-you-can-eat corned beef and cabbage. Tender brisket of corned beef, red-skinned potato. Oh, by the way, the Washington Redskins, you want to, the football team, you want to avoid the controversy, just put the red-skinned potato on the side of your helmet. All right, there won't be any problem. You don't have to change the name of your team. Cabbage, which I always loved, carrots. But you have to put the carrots, cabbage, and potato in the last, at 15, 20 minutes of the cooking process. Never put it in with the corned beef, which boiled with the spices for two hours, because otherwise you'll have mush. The carrots and the cabbage and potato will become too soft. Enjoy and be safe.