I have high hopes for this weekend, Dearies! After what can only be described as a ROUGH day yesterday, I awoke determined to put it behind me.
(Don't put off a colonoscopy, though. The roughness of my experience is completely attributable to me just being me. Your own experience will surely differ.)
It's already been a busy day. I ran for labwork early, then picked Rich up for breakfast in downtown South Bend at a great place called Peggs. He selected it, which caused me tremendous relief when our lovely little waitress began describing the coffee selections for the day, and I saw his eyes begin to glaze over. He listened politely and gritted his teeth a bit when she moved on to the artisanal fresh-pressed juice selections, and after allowing me to order my special damn good blend and an immunity boosting juice thingie with organic something or other, he looked at Gwendolin and said "CAW-FEE. Black cawfee. Just simple, no funny business or precious little elves whipping it up on the other side of a carefully curated forest of dew misted compostable edible tree parts, CAW-FEE. Like Dunkin Donuts caw-fee. In a cup."
Fortunately, Gwendolin had a sense of humor and apparently lots of experience dealing with grumpy old men from New Jersey who simply do NOT appreciate the complexity of a coffee in today's world. So off she went, and then came trotting back with two little insulated pots that stayed right there on the table with us...as they should have.
(I think it should be mandatory that if you charge more than 75cents for a cup of coffee, you should provide said coffee in a little insulated pot that the person can have right there next to them to pour and refill as they please.)
(That way you can monitor your own cup carefully and pour according to your drinking pace to keep it at the optimal temperature and sweetness/creaminess according to your own particular damn good drinking habits.)
CAW-FEE.
Black CAW-FEE.
After breakfast, we headed off to the butcher shoppe/little grocery for a roast for tomorrow's crock pot.
Nope.
We ended up with a brisket the size of a twin bed, about eight different kinds of potato salad, seven onions, a jar of malt vinegar, and cinnamon rolls that look like they were made by the elves in Rich's magic forest up there.
(I think they are actually made by the Amish in this area, but all I know is that they look absolutely fantastic, and it's going to take every ounce of self-control I have not to heat them up and then spread them all over my body like some kind of kinky Cinnabon mall kiosk fantasy.)
A quick car wash, mail retrieval from the little mailbox downstairs, and now I'm cozy, comfy, and very very happy on what promises to be a gorgeously cool and sunny Fall day that leads into a crockpot weekend.
(By the way, if anybody has a nice crockpot brisket recipe that they'd be willing to share, I'd really appreciate it. My plan is to serve it with veg tomorrow night with leftovers shredded on sandwiches for Sunday.)
So Happy Friday, Happy Weekend, Happy Fall, Happy Everything, Dearies! I hope you get to find lots of time for bliss over the next few days! Come tell me all about it!
Hi Coni: I have never personally cooked a brisket, just the usual chuck roast low and slow. I have seen these recipes from two guys in Houston. They also have a beef roast recipe too.
ReplyDeletehttp://twomenandalittlefarm.blogspot.com/2011/08/sweet-and-savory-brisket-slow-cooker.html
http://twomenandalittlefarm.blogspot.com/2012/01/slow-cooked-texas-beef-brisket.html
http://twomenandalittlefarm.blogspot.com/2011/08/slow-cooker-mushroom-onion-beef-roast.html
Let us know how it works out :)
M in NC
As an additional note, if it is a full brisket, the muscle runs in different directions and there is difference in the fatcap or connective tissue in the different sections. Look it up on line to verify. When I was last in Texas and the cousins all went to a BBQ joint, the menu offered you a selection from the different cuts of the brisket for the platter/meal.
DeleteThis is a great brisket recipe - put brisket in slow cooker. In bowl mix 2 jars chili sauce, 1 envelope dry onion soup mix and two teaspoons garlic powder. Pour over brisket. Cook on low about 6-8 hours depending on size. Delicious!
ReplyDeleteI do not have a crock pot one, but the Pioneer Woman recipe for brisket is to die for. It can be a bit salty if you are not careful, but dang it is good (and I seldom eat meat...like once or twice a year).
ReplyDeleteWell I choked on my own black cawfee! That was so funny! I tell them I would like raw coffee with hot water. Glad to see you are still enjoying life - everyone has a hiccup now and then. I love brisket, the melt in the mouth yumminess when it is cooked properly, taking hours but worth the wait. Here we have a glut of apples, down the road at the cider farm, there are lots of bright red apples on trees that look like Christmas baubles - so pretty! Have fun, Kerry xx
ReplyDeleteI laughed out loud at the way you captured Rich’s Jersey accent!
ReplyDeleteOh Coni, my husband would be in Rich's CAW FEE camp. Have a wonderful weekend!
ReplyDeleteI know I'm late, & I don't have a singular recipe for you, but I found this woman when she was doing the year of crockpotting, & her recipes never let me down. The dry corned beef is my absolute favorite (it needs a full 10 hours)
ReplyDeletehttps://www.ayearofslowcooking.com/p/search.html?m=1
I always sear the meat quickly on all sides on the stovetop before putting it in the pot. I add onions, chopped, lots of garlic, potatoes cut into quarters and beef STOCK to cover all. I cook on low for about 6 hours.
ReplyDeleteLady, I love you. You lift my spirits! Congrats on your anniversary!
ReplyDeleteI had tears in my eyes over your kinky Cinnabon mall kiosk fantasy comment. HAHA!!
ReplyDelete