This year St. Patrick’s day landed on a Saturday which meant two things: We would be attending the annual “St. Patrick’s day dinner and dance” at my grandmothers church on the actual date of the holiday for once, and that I would have to find another day to cook my own corned beef brisket at home. So that day was today, the 18th, the meat simmered away for hours and was served Reuben style for a ‘lil something different. With fresh rye bread, horseradish leek sauerkraut, and all the fixings, it was a sandwich of epic proportions!