Ah, well. Here's a photo of the St. Patrick's Day feast we held last St. Paddy's Day, with our son and his friend Kate, brother-in-law Davy and his wife Kurly, on the Gulf Coast near Tampa, FL.
What if I just burp to celebrate?
UPDATE: Gilly's question in the comments made me look into the history of corned beef as a traditional St. Pat's day food, and it's fascinating. What the British think of as corned beef was invented in the 18th century, and is chopped up beef put in a can, and preserved with nitrites so that it could feed armies and navies and be shipped to the colonies. Many of the packing and curing factories were in Ireland, using Irish cattle that grazed on land that the British had cleared of Irish farmers and peasants.
Irish people were generally too poor to buy the canned preserved beef, and resorted to eating potatoes they grew on the poorer soil, with maybe some salt pork for flavoring.
In 19th century America, Jewish immigrants made a cured beef product with salt - koshered. Because it was cheap and available in the urban neighborhoods Irish immigrants shared with the Jewish community, over the generations it became identified as a Irish ethnic food.
So, Gilly - you're right, it's a different corned beef than you're familiar with in England. It's a beef brisket, cooked in a spiced brine.
L' Chiam! Slainte!