(Dover, NH) - I have to admit, I have always loved St. Patrick's Day food.

Don Briand photo

My problem for the past few years has been choosing between cooking the traditional Corned Beef & Cabbage, or going with Bangers & Mashed.

This year, the holiday being on a Saturday gave us extra time, so we cooked both!.

The "mashed" in this case was a variation on colcannon, with big chunks of cabbage, sauteed onion and garlic mixed with the potatoes. It was delicious.

I coupled it with a pint (or two) of Guinness and topped it off with an Irish Whoopie Pie from Duston's Market & Bakery.

And best of all, there were enough leftovers to do it all over again on Sunday!