|Big Scary Monster|
No outfit post today. Aside from time constraints, it was just too warm over the weekend for me to get motivated to set up and take pictures. We're on the tail end of what I'm hoping is the last heat wave for the season, but considering the "Frankenstorm" (Hurricane Sandy) that my friends on the East Coast are bracing for today, I'm going to quit kvetching about the weather here. Those of you in the storm's path, stay safe and you're all in my thoughts.
This week we're kicking it Old School chez femme.
It was another of my Domestic Diva weekends, which mostly involved prepping for Halloween; we live in a neighborhood that's a Trick-Or-Treat Destination, and each year get somewhere between 300-400 kids. Le monsieur pulled the decorations down from the attic, and I started setting up and cleaning pumpkins.
I like to clean my pumpkins a day ahead of carving to let the insides dry out a bit. Because this is a gooey process I use my dishwashing gloves for better grip, and a stainless steel slotted spoon to do the scooping. (I don't bother roasting the seeds, as no one else in our household likes them.) Tomorrow, the carving begins.
|Candy stores laid in.|
I also made a brisket which I'll re-heat and serve with a fresh salad or veggies for a few dinners during the week. I've given up trying to cook on weeknights. It just doesn't work with our schedule. Here's my late MIL's recipe, which is crazy-easy, requires no obscure ingredients and delivers a very tender and juicy brisket. Vegetarians look away now. It's safe to come back when you see the oatmeal.
3-5 lb. brisket
1 pkg. onion soup mix
1 cup ketchup
12 oz. Coke
(Yeah, this reads like something out of Peggy Olson's recipe file, if Peggy were Jewish. Like I said...Old School.)
|Source: Tom and Lorenzo Dig that crazy yarn-and-gravel "painting" on the wall...remember those?|
The day before serving:
Preheat oven to 375F. Dissolve onion soup mix in a cup or so of hot water. Place brisket, fat side up* in a baking pan, pour soup mix over top. Place in the oven, uncovered, until brown. (Usually 30 minutes or so.)
|Mr. Brisket, browned and ready to bake|
Mix ketchup and Coke, pour over meat and cover the pan. Reduce heat to 350. Bake, covered for 2-3 hours. Once cooked, separate meat and juice, refrigerate separately overnight.
Remove fat from meat*, slice and layer meat and juice in casserole (or you can put in freezer bags and freeze). Reheat at 350F for one hour. (Full recipe serves a crowd; you can break up into smaller servings which will require a shorter re-heat time. Microwave with caution as it can toughen the meat.)
*Last couple of briskets I've bought have fat layer removed already. If so, just brown with either side up. Brisket from the "flat" tends to be a lean cut of meat, which the Coke helps to tenderize.
|Oatmeal of choice|
Again, if you're in the path of the storm, I hope you're safe and dry and don't sustain a lot of damage. Holding good thoughts for everyone.