I’m a mutt, three-eighths Irish by blood but closer to 100% by temperament. I’ve always had mixed-feelings about celebrating St. Patrick’s Day. Aside from New Year’s Eve, it is my least favorite day to be in a bar (though if you must, The Scratcher in NYC is about the best you can do). Thankfully with kids in the picture now, heading out to a bar is not even on the table, but perfecting a corned beef and cabbage recipe has crept up the list of important goals in life. Yeah, yeah—it’s not even traditional Irish food. But it is Irish-American food, which gives me carte blanch to do whatever the hell I want.
I’m still mostly proud of the fact that my first food service industry job was at Taco Bell. I loooooooved Taco Bell in high school, so much that I got a part-time job there my senior year and still went there a few times a week during lunch period. I became convinced TB was the healthiest fast food option, not so much because of what you ate but rather how they prepared it—that is to say remotely and with no grubby hands all over the food. Everything came in a bag already prepared: chopped lettuce, chopped tomatoes, even the beef came in a bag that you boiled to bring up to temperature before slicing it open and sliding it into a steam table. And using something exactly like a caulking gun to shoot guacamole and sour cream on those tacos and burritos is just plain fun.