I was reminded brisket weather is here from daughter-in-law, Jessie, who served a delectable, fall-apart beef brisket last week. “It’s your recipe,” she said. That brisket with red gravy was mouthwatering, really, served alongside buttery mashed potatoes. But true disclosure, it wasn’t my own, but one which a Jewish friend gifted me with years ago. This recipe may sound strange to some of you, especially … Continue reading Three More Brisket Recipes
OK, now for those of you who have my previous do ahead turkey gravy recipes, rest assured they are all very good. But this year I went full tilt and adjusted a couple of ingredients. Like the carrot amount – I had usually put in 2 carrots but the last time I made it they seemed to make the gravy too vegetal tasting – … Continue reading My Latest & Greatest Do-Ahead Turkey Gravy
Our vegetable gardens are looking good. Along with tomatoes, peppers, cucumbers and squash we’ve planted 6 rows of silver queen corn and 4 of them are already up. Our “girls”/chickens spend time between rows dusting feathers and pecking for worms. My husband, Frank, hoes the rows to plant corn, since his rows are always straight and tidy. He’s a good garden partner for sure, so … Continue reading BBQ Ribs for Dad and Happy Chickens
There’s a “gift without ribbons” growing abundantly, and might I say, aggressively, in my herb garden. Check the photo out — it’s a pumpkin vine! No one’s sure how it got there. Anyway, it has taken over the medicinal and culinary areas of my herb garden, and is now vining out over the garden wall and into the Bible herbs area. So far it hasn’t … Continue reading BBQ Baby Back/Loin Pork Ribs
Greek Beef Kebabs Every year I have the same goal: to plant fewer vegetables so I don’t get overwhelmed during harvest. Obviously, by the photo here of grandsons Will and Jack putting in tomato stakes, that goal won’t be reached this year either. Along with over a dozen tomatoes, we’re planting several kinds of peppers, a trellis of cucumbers, 2 kinds of squash and my … Continue reading Greek Beef Kebabs and Grilled Pineapple for Father’s Day
Today on the Sonrise Morning Show with Matt Swaim the subject was salt. And how salt is used in many ways, not only as a sacramental by itself or in holy water, but in every day cooking. So here’s some timely information about salt plus another favorite and really yummy recipe for bbq ribs, this time brined in salt, then rubbed with my homemade seasoning … Continue reading BBQ Ribs start with flavorful Salt Brine
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