Saint Patrick's Day Quickly Approaching

It seems closer to Easter with these spring-like temperatures we've been having, but there's still Saint Patrick's Day to celebrate a week from today. I'm getting increasingly curious about real Irish cuisine, as aside from traditional pub fare, it seems there's quite an emphasis on fresh fish and local produce, so I must do more exploration. However as far as it goes for a few days from now, we'll stick with the tried and true corned beef and cabbage, with in-house-cured corned beef from Whole Foods and the rest put together via the recipe in my ancient copy of The Joy of Cooking, the classic boiled New England dinner. This will more likely happen on St. Patrick's eve on Sunday, as a corned beef requires quite a bit of time to cook at a simmer, rather a difficult weekday meal. If you are looking for more innovative ways to celebrate, here are a few guides to help you out (although I don't believe I'd mess with glazing a fine piece of halibut with Guinness, much as I appreciate the nod to fish): Saint Patrick's Day Party Food and Drinks from Epicurious, St. Patrick's Day Feast from Cooking Light, and F&W's Ultimate Guide to St. Patrick's Day from Food and Wine magazine.