Brisket!

Nick smoked a small brisket on the grill for a few hours, and it was amazing!

I made French fries to go with it, using this awesome method from Cooks Illustrated. You actually start the shoestring-cut potatoes in cold oil on the stove. As the oil comes to a boil (imagine Paula Deen saying that...hehe), the potatoes cook on the inside. Once the oil is hot, it gets the fries all crispy and brown on the outside! Yummy!

Radish Sandwiches

Sounds weird, I know, but they were really good! Nick got the idea from the blog Everything Begins with E:
http://everythingbeginswithane.blogspot.com/2011/05/rapturous-radish-sandwiches.html

Ours consisted of:
Pain Au Levin (Wheat Sourdough) from Farm to Market Bread Company
Boursin Garlic & Herb Cheese
Radishes from Rosedale Farmers Market
Microgreens from Rosedale

Even my carnivore hubby loved them :). They were perfect for an early summer lunch on the deck! Six of us passed the components and built our own:




I also served greens from our garden with homemade Cesar style dressing and lots of chips and salsa. Dessert included ice cream and strawberries fresh picked today from the garden:





Dinner tonight: smoked Brisket!!

Lots to Catch Up On

I might just post a bunch of photos for now!

Breakfast with homemade hash browns and bread from San Francisco:



Pulled pork smoked for five hours on our grill by Nick:



Pizza made with leftover pulled pork and barbecue sauce instead of tomato sauce:



Hamburgers with homemade Brioche buns made by Nick:



Bruschetta:



Lettuce from our garden:



More to come soon...

Cobb Salad Madness

Ok, I know it's been a long time since I've posted. I actually have a huge back log of photos and recipes just waiting to be posted! For now, I'm trying an upload directly from my new phone. Nick graduated from his Masters program today! We had a delicious lunch at our favorite brewery to celebrate. I then took a three and a half hour nap, thanks to a combination of jet lag and a week of traveling in California for work! When I woke up, I really didn't want a heavy dinner, so I went to the store to put my new Cooks Illustrated app to work (think shopping lists and built in timers!). I had lots of fun chopping and cooking the numerous components of Cobb Salad. A delicious dressing pulled together the greens from our garden, chicken, free range eggs, Nebraska tomatoes, avocados, and of course bacon, blue cheese, and chives on top! Can't wait to make this with our own tomatoes this summer :)

Update: Nick graduated two weeks ago now, it took me that long to find a good app for blogging!