St. Patrick’s Day is just around the corner. It’s a little known fact outside Ireland that we short-of-stature and long-on-wit exchange gifts in advance of World Day of Drunkenness. I was lucky enough to be brought within the scope of benevolence of Pat Whelan, master butcher, advisor and innovator in all things meat related. This led to my cooking the internationally famous, traditional Irish staple of Bacon and Cabbage. But, I couldn’t leave it there. I had to put a modern twist on it. Hence, Bacon and Cabbage Two Ways. Sticking strictly with tradition, I served it with parsley sauce and floury potatoes. Also, with a ring of irony to it, I served it with a big dollop of English mustard.