Holidays aren't just about the presents.......

The Augusta Canal at sunset, courtesy of Nassab Abouchakra Ahmadie. The skies of fall and winter. They seem so much more dramatic than in the spring and summer.

It is officially the holiday season and it is flying by, it seems. This is a wonderful time but also a tough time of year for many, many people. Memories of those not here, those that have just been lost, or who are about to be lost. The holidays bring out so many different emotions. It is in these times that we should be extra kind to people. Paying it forward doesn't come at a better time of year.

We are all so stressed, trying to make the holidays perfect and happy, that we forget to be happy. Perfect is the enemy of good. When we are stressed, we become irritable. We end up not being as nice as we should. This year, be extra kind. Do something nice for a friend, or even for a stranger. It doesn't have to be a large gesture. Sometimes the smallest gestures have the greatest impact.

In my last post, I mentioned going to Tire City Potters on Black Friday. These are just some of the ornaments we made. Three generations, working on clay. It was awesome. Mine is the top left ornament.

Needham lights two blue trees every year. This has been a tradition for decades. This blue tree's last year is this year, making the tree lighting even more special. When we first moved to Needham and heard about the blue tree, I was a bit cynical. Now, I love it and can't imagine anything else. A time for the community to be together and celebrate something unique that bonds every person together. So, cheers to Needham's Blue Tree! I can't wait to see you during Christmas week.

Enjoy your friends and family this year. Reach out. Say hello. Let your friends know how special they are to you. Create special moments in their simplicity.

Put on Stubborn Love by The Lumineers and get cooking!

Two recipes this post! Both incredibly easy, very pretty, and most importantly, delicious.

Winter Slaw - Ina Garten, Make it Ahead
1/2 lb large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed, halved, and cored (Save time, buy a bag of already shaved at Trader Joes or Target - yes, Target sells them here!)
1/2 small head radicchio, cored (that's radicchio I say, use the whole thing)
1/4 cup freshly squeezed lemon juice (2 lemons) (OK - 2 lemons yields more than 1/4 cup for me, but I like extra dressing)
1/2 cup good olive oil
kosher salt and freshly ground black pepper
1 (6-oz) chunk good Parmesan cheese (or save time and buy already shaved cheese)
1 cup dried cranberries (or even a little more)

With a very sharp chef's knife (as opposed to ???), cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together lemon juice, olive oil, 1 tsp salt, and 1/2 tsp pepper. Pour enough dressing on the salt to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler.  Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese.  Check for seasonings, add more vinaigrette, if necessary, and serve cold, or at room temperature.

Additional Notes: I make this way ahead and serve at room temperature. I keep the cheese cold until serving though.

Peas & Pancetta, Ina Garten, Make it Ahead
1T good olive oil
2 1/2 oz pancetta, 1/4 inch diced (I buy already diced)
1 large shallot, halved and sliced
1 (10-oz) box (or bag) frozen peas
Kosher salt and freshly ground black pepper
1T julienned fresh mint leaves (I use more)

Heat the olive oil in a medium (10-inch) sauté pan, add the pancetta and shallot, and cook over medium heat for 5-7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 tsp salt and 1/4 tsp pepper and cook over medium-low heat for 4-5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.

Additional Notes: You can omit the salt since the pancetta and peas already have salt.

These two side dishes go well with so many main courses. I have served them with the NY Strip from my last post but could go with chicken, pork tenderloin, and fish too.

Enjoy and have a very happy day, everyone!!

Thanksgiving Weekend - How much did you eat??

Fall is almost at an end. There is still much beauty though in nature. Thanks, Jeff, for this awesome picture of my favorite flower.

It is a beautiful day today, 72 degrees. I feel like so much has happened since my last post - Thanksgiving, family came and left, took down fall and up went Christmas, and today is Sosie's 13th birthday! I can't believe I have a teenager. When I feel closer to my 20s than my 50s, it does set you back a bit. I am so proud of her and Sage though. I think about what this last year has brought and I am so amazed by their abilities to not only transition but thrive in a new place. We can be happy anywhere as a family and that is an important lesson.

Thanksgiving weekend was just lovely. A hike on Thanksgiving day. Making ornaments at Tire City Potters on Friday. A Fun Run on Saturday. Amazing meals at Finch & Fifth and Frog Hollow Tavern. Forts made in the bedroom, videos made on phones, football on the tele, and great pictures that highlight special moments.

Lest we forget, of course we had the obligatory issues with the grill not heating to actually COOK the turkey and then the lower oven inside not heating up to COOK the turkey, but we did manage to COOK the turkey and EAT it too. It was a delicious meal though a couple of hours off schedule.

It was our first time hosting Thanksgiving and we had a great time doing it. We loved the experience and had some very fine simple moments. Nothing is ever perfect but aren't the special moments in the imperfections sometimes?

My dad (it is so unmistakably his profile!) took a stone and wrote Jack + Karen on a wall during our walk. Not the first time he has done this in my lifetime and yet it gets me every time.

Family.

Family.

Family.

On Wednesday night, I made a really yummy meal. One I cannot WAIT to repeat. I hope it is just as good the second and third and fourth time. Of course we do need to investigate our grill issues!! Ina Garten has a new book out, Make it Ahead, so over the weekend, I made several dishes from it, including the bird on Thanksgiving. Anyway, the dinner on Wednesday night was Grilled New York Strip Steaks, Peas & Pancetta, Baked Farro & Butternut Squash and Winter Slaw. The flavors all melded together quite nicely and all the recipes came from the book. The best part is that you can make parts of this meal ahead and they really are simple recipes. I will post the rest in due time but will give the NY Strip recipe here.

So, put on Centuries by Fall Out Boy and get cooking.

Grilled New York Strip - Ina Garten, Make it Ahead
Kosher salt and freshly ground pepper
2 tsp light brown sugar
2 tsp ground coffee (regular or decaf)
1 tsp (dried) granulated garlic
1 tsp chipotle chili powder
1 tsp crushed red pepper flakes
3 (1 1/2 inch thick New York strip steaks) (I used 5)
1 1/2 T good olive oil

In a small bowl, combine 2T salt, 1T black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes.

Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. (I marinated for several hours.)

When ready to cook, heat the charcoal to cover half of the grill (she filled a chimney 3/4 full). (I used a gas grill). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Enjoy and have a very happy day, everyone!!

My view for today....

This is the view from my window on this stormy day.

I am pretending this is my view for today. I like this much better.

Yes, today is a rainy day. Thunder and lightening even graced us with its presence this morning. A perfect morning to drink tea (and coffee) and map out the schedule and menu for Thanksgiving weekend with my family here in Augusta and to write this post. Things to do but I will wait for the rain to let up before I head out. The sound of rain is relaxing and a nice backdrop to my day.

Yesterday I made a brisket in the slow cooker. It has felt very fall-like here. The foliage has been amazing for my New England soul. The colors right now are amazing. We even made a fire (our first one in Augusta) on Saturday night. The brisket was perfect comfort food - it was a new recipe from Cooking Light. I adapted it some but it was really delicious alongside a nice simple salad (romaine, red onion, tomatoes and balsamic vinaigrette), and great to come home to after a long, cold but fun day on the road to Greenville, SC for soccer. We ate at the table and then watched 60 minutes. That is a perfect Sunday evening in my book. Watching some of the Patriots game just capped off the evening.

As for simple moments...I went for a walk in the woods with my friend and her pup on Thursday. It was a new place and I was able to let Chappy off leash which was awesome. She and I were able to talk and enjoy the walk AND the dogs. Since her dog was there, he was very content to follow her around and stay relatively close to me. We were laughing because her lab mix was running around in the grass and woods while leaping into every body of water that was around us. Meanwhile, Chappy was like - the path is nice, what's wrong with the path!!

It has made me want to find other fun places for us to explore in the woods. I have been yearning for walks in the forest. Kelley went mountain biking this weekend at Clarks Hill Lake and between that and FATS, I have some good places to try out.

Put on Lips are Movin by Meghan Trainor and get cooking!

Sweet and Tangy Slow Cooker Brisket - Cooking Light, April 2014
1 (4 1/2 lb flat cut brisket roast, fat cap trimmed to 1/8 inch thickness) (I did use a smaller cut)
1 1/4 tsp kosher salt, divided (I used much less)
1/2 tsp freshly ground black pepper
1T canola oil (I used a nice canola/olive oil blend)
1 1/2 tsp garlic powder (I used more like 1T)
1 tsp paprika (I used more like 1T)
3 medium carrots, peeled and cut into thirds (I used 5 - and could have used 6)
3 celery stalks, cut into thirds (I used 5 - and could have used 6)
Cooking spray
2 large onions, halved and vertically sliced (I used 1- but might use more next time)
4 garlic cloves, chopped (I minced)
1 cup unsalted beef stock (I used just over 1 cup)
1 (15-oz) can crushed tomatoes (I would use 2 cans next time)
2T brown sugar
2T apple cider vinegar
5 thyme sprigs (I used more like 7)
2 bay leaves (I used 3)
Flat leaf parsley leaves (optional) for garnish

Sprinkle brisket evenly with 1 tsp salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add brisket; cook 5 minutes, turning to brown on all sides (this took longer than 5 minutes for me). Rub brisket with garlic powder and paprika. Arrange carrots and celery in a 6-quart electric slow cooker coated with cooking spray; top with brisket, fat cap side up.

Return skillet to medium heat. Add onions to pan; cover and cook 10 minutes, stirring occasionally. Uncover. Stir in garlic; cook 5 minutes or until onions are tender and golden.  Arrange onion mixture over brisket.

Combine remaining 1/4 tsp salt, stock, tomatoes, brown sugar, and vinegar in hot skillet, stirring with a whisk to loosen browned bits.  Pour tomato mixture around brisket.

 

Place thyme and bay leaves in slow cooker, pressing into tomato mixture. Cover and cook on LOW for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. (Ours was on the warm setting for a few hours and it was fantastic)

 

 

Place brisket on cutting board. Trim fat cap; discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme and bay leaves.  Return onions to sauce. Serve brisket with sauce. Garnish with fresh parsley, if desired. (I don't think pouring the sauce through the sieve was necessary. I wanted to eat the carrots and celery. So, I just took out the sprigs, bay leaves and remaining fat in the sauce.

 

 

Don't forget the menu index if you are looking for a particular meal. There are over 56 recipes listed on the index as of today! Enjoy and have a happy day, everyone!!

Goosebumps

Thank you, Gayle, for this beautiful and inspiring picture.

This fall has been the best in my memory. Crisp mornings, warm afternoons and brisk evenings. Blue skies every single day. We have had very little rain over the past 4 weeks and I know we need rain but sunshine does wonders for the psyche. We have had some intense sunrises and sunsets as well. I love seeing the sky turn all sorts of colors as the sun goes down. I only wish I had my camera. I guess I have to just experience the moment instead of spend time documenting it.

Over the past week I have seen two performances at the kids' school. There was a talent show called Schools for Schools with the proceeds going to charity supporting education in Africa and then the 5th and 6th grade chorus performed for the Lower School this morning. During the talent show, they previewed a play that is being performed this weekend at the Upper School. The middle school (with Sosie playing a part) is putting on their version of Little Mermaid in just a few weeks.

For our kids to go to a school where music and theatre plays as much a role as sports is tremendous. I am so incredibly grateful for this experience with the kids. To see children of all ages (especially my peanut today) take the stage shows courage and bravery, not to mention creativity and talent. I absolutely loved watching every performance at the Talent Show and the chorus today was actually amazing. I couldn't believe how well the harmony came through and the pitch was perfect. I had goosebumps. They had skits between each song and it all went on without a hitch. It was clear they not only practiced and learned their parts but they cared about how they sounded. They wanted to do a good job, and they did.

It all brings back many fond memories. The nervousness right before you begin, the butterflies, but then the calm as you start singing or acting. The comfort that settles in your bones. The ability to escape as you talk. Everyone can learn from being on stage. Public speaking, learning about yourself, control of your body. These are important lessons for everyone really. Facing the fears....

This week, I challenge everyone to go to the store with your kids and pick one vegetable or fruit that you haven't eaten before. I used to do this as a young adult. It was actually a lot of fun. It gets you to face a little fear anyway and who knows, you may love it! We always tell the kids you need to try something 10 times before you can say you don't like something.  I think we have the Berg Family to think for that.

Time to put on L.A.Love by Fergie and get cooking.
 

I have always loved Italian Wedding Soup. Many years ago, our friends were visiting from Pennsylvania and they made it for us using this recipe. I have had many versions since but I always seem to come back to this one. This was a huge hit with the entire family. With some nice bread to soak up the broth, this is a delicious dinner.

Italian Wedding Soup by Barefoot Contessa (Back to Basics Cookbook)
For the meatballs
3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup white bread crumbs
2 tsp minced garlic (2 cloves)
3T chopped fresh parsley
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3T milk
1 extra-large egg, lightly beaten
kosher salt and freshly ground black pepper

For the soup
2T good olive oil
1 cup minced yellow onion (I used slightly less)
1 cup 1/4-inch diced carrots (3 carrots) (I could add more)
3/4 cup 1/4-inch diced celery (2 stalks) (I could add more)
10 cups homemade chicken stock (Store-bought is JUST FINE)
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 oz baby spinach, washed and trimmed (I used 10 oz)

Preheat the oven to 350 degrees.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 tsp salt (I omitted) and 1/2 tsp pepper in a bowl and combine gently with a fork (I used my hands). With a tsp, drop 1- to 1 1/4 inch meatballs onto a sheet plan lined with parchment paper. You should have about 40 meatballs. They don't have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large, heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes.

Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute.  Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach has just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese. (I used a shaved triple cheese blend.)

Enjoy and have a happy day, everyone!!

Election Day Hangover

It is the season of gourds and pumpkins and squashes of all kinds, oh my! Thanks, Jon Olszewski, for these awesome shots.

Election Day was yesterday. It was my first time voting in GA and I was excited. I am trying to determine the voter turnout across the country. Voting is a right and a privilege and I firmly believe that everyone should get out there and vote, no matter their beliefs. I think about our election process here versus election processes in other countries. We are so fortunate to have a peaceful process here. It is a time when citizens of our country can communicate and make themselves heard in a non-vocal but powerful way.

It can be a day of differences. The political ads were so terrible, maybe the worst I have seen, and so, so divisive. The almost hatred for other people is seething, along with the posturing and the arrogance. It all makes me want to throw up really. As I read on Facebook earlier, it is time to get along. We are one country. We need to work together. We need to celebrate our differences but recognize and love the similarities. We are all equal. We are all equal.

Look around our incredible country. Look at all the different landscapes that our one country has. Look at all the people that inhabit our country. Let's work together to make this a better place to live. Something has to change, and it doesn't just start with politicians.

Jeff Boodman is a fantastic photographer. He has a Facebook page you should check out too (Jeffrey Boodman Photography). Thanks, Jeff, for letting me post these two beauties.

Right now, I am sitting here typing this post and all I want to do is rip into my kids' Halloween candy (for the second time today). Snickers, Twix, Reese's, nom nom nom......

Put on Suzanne Vega's Tom's Diner and let's get cooking!

I have been talking about Dinner, the Playbook. I tried her recipe for Homemade Marinara. I liked it and am posting it here now but I am adding a couple of things. Many, many years ago, my aunt gave me a recipe that was so simple I made it all the time. It was one 28 oz can on whole tomatoes, crushed by hand in with sautéed onions, a little garlic and then a tad butter at the end. I really loved it and don't know why it isn't a staple now. You can try that one if you want too....But as I am always on the hunt for a good marinara, here it goes.

Homemade Marinara, Dinner, The Playbook
1/4 cup olive oil
3 heaping T finely chopped onion (I would put a little more)
1 garlic clove, minced (2 cloves if you are a garlic lover) (I would definitely add the 2...)
salt and pepper to taste
1T dried oregano
(I might add fresh oregano and fresh basil)
quick shake of red pepper flakes
2 tsp sugar
2T tomato paste
1 28-oz can tomato puree

Set a medium saucepan over medium heat. Add the olive oil and onions and cook until the onions have softened, about 3 minutes. Add the garlic, salt and pepper, oregano, and red pepper flakes and cook for another minute, watching closely so the garlic doesn't burn. Add the sugar and smush in the tomato paste with 1/4 cup water until all the onions are coated in the tomato. Stir in the tomato puree and bring to a boil.  Reduce the heat and simmer uncovered for 20 to 25 minutes.

Enjoy and have a happy day, everyone!

Sunny with a chance of meatballs.

Bridging summer to fall. (Christine Salans)

 



Sometimes it is hard to let go of summer. (Katama General Store and Saira Doom)

But today is the best day.....

As Sharon Gannon said in Yogi Times (thanks, Braxton Rose for posting), "You cannot do yoga. Yoga is your natural state. What you can do are yoga exercises, which may reveal to you where you are resisting your natural state."

Sometimes you need a few quiet deep breaths, sometimes you need a 2 hour yoga session and sometimes you need a 10 mile run (well not me personally for the 10 mile run but you get the point). Finding my natural state where I am truly in the present, if even for a moment - that's a goal.

I went walking yesterday at this pretty place where the Augusta Canal is on your right and the Savannah River is on your left. Many mornings a layer of fog lies across the water adding mystery and depth to the setting. It was a crisp and blue morning. A simple moment to just be.

Sosie and Sage's school had their mini fall break this past Friday, Monday and Tuesday. I took some kids and we went to Tire City Potters where the girls designed, carved and painted ceramic pumpkins that had already been thrown for them. The kids were very focused and worked hard for 2 solid hours. They were in the moment, flexing the limits of their creativity and having fun.  The cookies at Two Moms afterwards was only the icing on top, no pun intended. A simple moment.

Time to put on Waves by Mr. Probz and get cooking.

My sister in law told me about this awesome cookbook. It is the first time in a long time when I have opened a book, and a paperback at that!, and wanted to cook many, many recipes from it. It is by Jenny Rosenstrach who writes the Dinner, A Love Story blog as well wrote her first cookbook. This one is called Dinner, the Playbook and it is appeals because it is for real life cooks. The first recipe I made were Chicken Parm Meatballs. Kelley and I loved them. The kids didn't like them as much as I thought they would but my nieces really loved them.

I cooked them with sliced, steamed carrots with seasoning as well as a nice salad. Yum. Take the time to use the real carrots and peel them. There is so much more flavor than the mini carrots.

Chicken Parm Meatballs, Dinner, the Playbook
1 1/4 lb ground chicken
1/2 cup dried bread crumbs
3T finely chopped onion
2T chopped fresh parsley
1/2 cup grated Parmesan (or Pecorino) (could've used a little more)
1 garlic clove, minced
1 tsp fennel seeds (makes it taste like sausage)
1 egg, whisked
grated zest of 1/2 lemon (I used 1 lemon)
salt and pepper to taste
1 14-oz can store-bought pizza sauce or her homemade marinara sauce
about 4 oz fresh mozzarella (in thin slices)

Preheat oven to 400 degrees.

In a large bowl, use your hands to gently mix together the chicken, bread crumbs, onions, parsley, Parmesan, garlic, fennel seeds, egg, lemon zest, and salt and pepper. Shape into golf ball-size balls and place a few inches from each other on a lightly greased foil-lined rimmed baking sheet.  In a small bowl, mix one spoonful of your pizza sauce with the olive oil.  Brush this mixture on top of each meatball.  Bake for 15 minutes.

Remove the meatballs from the oven and turn on the broiler. Spoon some sauce on top of each meatball, and cover each with a slice of cheese.  Broil for 3 to 5 minutes, until the cheese is bubbly and golden.  Warm the remaining sauce in a small saucepan. Serve the meatballs with a dollop of sauce.

 Enjoy and have a very happy day, everyone!!!

Fall in the South, y'all

Thank you, Rebecca Spengler for this delicious fall photograph above. I have been really appreciating the fall foliage from afar this year through pictures on Facebook.

Leaves have actually begun to change down here too in Augusta, which is surprising me because I feel like it was a bit later last year. Of course we also have some beautiful jasmine, roses, and other incredibly beautiful flowering plants in full bloom as well. Here are some flowers in my neighborhood.

Some other fall foliage beauties - another Spengler on left and Paula Roscioli on right.

I have a friend/former co-worker who is a talented photographer as well and she recently traveled to New Hampshire. Here is just one of her spectacular album. Look at that birch tree.....

I have always loved summer food the best but I really enjoy cooking fall and winter foods, with the sauces and slow cooking. Dishes that make the house smell so good while it cooks for hours. Even in 80 degree weather, you can still enjoy this type of cooking. Truly! Simple moments to be had!

When I think about moving to Augusta, I feel so grateful for the experience. Learning a new culture and even the little nuances that make life down here just a bit different than up north. Sometimes it is easier to notice the subtle differences.

I have been walking Chappy in this new park lately and there is a gigantic playground. OK - maybe gigantic is a bit of a stretch - but it is a really good size and very nice. I realized the other day that all of the play structures have huge covers over them. Of course that makes sense - keeps the kids shaded from sun and the structures from getting direct sunlight. I laughed at first because I don't think I have ever seen that in Boston.

I won't forget my first soccer game for Sage down here. It was a gorgeous day, sunny, blue skies and definitely warm. I walked onto the field and many people had umbrellas open. Who knew every day umbrellas weren't just for rain....they were also used for shade! Again, makes total sense but not an every day sight in Boston (except for the beach). Yes, I know....parasols....south.....gone with the wind....but still!

Mostly, I have appreciated the friendliness and genuine interest from everyone. I was walking the other day and this older gentleman and I ended up having a fantastic conversation about his life and military experience, beginning with being drafted for Vietnam. I feel so lucky to have had met him. People are always interested in striking up a conversation or just saying a simple hello. I have made some very good friends and for that I am incredibly grateful.

My friend Chris wrote me this quote in my birthday card. I loved it so much I had to post, "We are all travelers in the wilderness of this world, and the best we can find in our travels is an honest friend." - Robert Louis Stevenson

The other aspect I have enjoyed about the south is the excellent manners, especially from children. In school, our kids now say ma'am and sir. That flows to outside of school on a regular basis. The level of respect and manners has increased, necessarily, here and that is appreciated.

In honor of Bill Withers' nomination to the Hall of Fame, put on Ain't No Sunshine on and get cooking!

Last night I made brisket. My mother in law started making this recipe years ago and honestly, I don't know where she got the recipe. You will laugh at the ingredients but it is so delicious and the easiest recipe I have ever posted. I have changed it up a bit over the years. It is a great weekend recipe but can definitely be done during the work week too. Everything can be put in the slow cooker on low for 6-8 hours as well. I made pilaf, roasted broccoli and a simple salad to complete the meal.

I will admit - I have been a bit nuts over the use of high fructose corn syrup in absolutely everything. As a result, I have tried to streamline this recipe to use ingredients that have few preservatives and artificial flavors/colors. However, no judgments. Do what makes you happy and sane. For the easiest recipe, use Lipton (or Trader Joe's) onion soup mix, canned cranberry sauce (Ocean Spray or organic), and either Heinz (or an organic chili sauce). I live in a place without Traders, so I made my own onion soup mix. Lipton, Ocean Spray and Heinz have stuff in their foods that I don't like to eat these days on a regular basis but really, that is my issue. I used Ocean Spray cranberry sauce yesterday because I couldn't find organic at Whole Foods.

Brisket
3 to 5 lb brisket (you should be able to see the lines in the meat - I used a 4 lb piece last night)
1 can cranberry sauce
1 jar chili sauce
1 packet onion soup mix (Or, 1 cup beef broth, minced onions, onion powder, ground pepper)

Place all ingredients in a deep pan or aluminum foil pan, cover with foil and bake at 325 degrees for 5 hours. Slice thinly on the diagonal or shred with a fork and let sit in juices for 10 minutes before serving. Serve with juices.

Enjoy and have a very happy day, everyone!