Well I happy to say that the party we threw last night for my husband’s work group was a big success. The brisket ended up being one of the best we’ve ever eaten. I am talking better than Rudy’s or any BBQ restaurant for that matter (for those of you Texans that know it). We talked about it all night and we think the cut of the meat was just exceptionally good, but even though it was only my hubby’s second time smoking a brisket, he has it down. We had 24 pounds of brisket slow cooking all day and I made my pinto beans, coleslaw, some appetizers, 4 pies and stuffed chocolate chip cookies. A few guests were kind enough to bring extra food so we also had a baked mac & cheese, a fruit salad, potato salad and 4 extra pies! It was a really fun night and even though my feet were about to fall off at 8pm, we were happy with the success of it. If anyone wants a Texas BBQ catered, feel free to call us!
I wish I could share some pictures but I didn’t have time to take any! So sad.
Before we talk about meal planning, I just want to show off a little more of our garden. When my mother-in-law was here she planted some green leaf lettuce seeds that I picked up randomly at Walmart….I was pretty skeptical that anything would actually grow. I was SO surprised that in about a month we had this beautiful green leaf lettuce!
I made this simple strawberry-feta salad with the greens and an apple cider vinaigrette- the lettuce was delicious. Part rabbit perhaps, but I love lettuce. Even though fall brings about the yummy roasted and baked vegetable dishes, we still have salad almost every night. Lettuce is a low calorie food and a good source of Vitamin A and Folic Acid. Fill up on the stuff at your dinner meal and I promise you’ll eat less overall. Fruit is also a great addition to any salad. My favorites are figs, strawberries and apples, but you could also try pear, plum, dried cranberries, blackberries or mandarin oranges…to name a few options!
And remember next year when it’s time for planting, throw some seeds in the ground, water them from time to time and see what happens! Maybe you’ll luck out too and have some beautiful greens outside your kitchen door.
So Meal Planning is going to be simple, simple for me this week. I’d love to try and use up some of our pantry and freezer goods plus some of the extra stuff we have left over from the party.
Menu for the Week of October 2nd
Leftover BBQ Brisket Sandwich, Beans, Coleslaw and Potato Salad
Black Bean Burgers and any other leftovers
Soup (haven’t decided what kind)
Salmon, Asian Slaw
Ground Turkey Tacos, Lettuce/Tomato/Cilantro & Guacamole
Leftovers (tacos or pizza)
Strawberry-Feta Salad with Apple Cider Vinaigrette
Mixed Spring Lettuce or Bibb Lettuce
Strawberries, halved or quartered
Thin red onion slices
Apple Cider Vinaigrette
1/2 cup walnut or olive oil
1/4 cup apple cider vinegar
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons minced shallots (optional)
1 Tablespoon maple syrup
Salt & pepper to taste
1. Whisk together vinegar though maple syrup. Slowly add in walnut or olive oil until well combined. Season with salt & pepper.
2. Toss salad ingredients in a bowl. Add dressing and toss to combine.
To make toasted almonds: heat a small skillet on medium heat. Add sliced almonds and stir occasionally until light browned, about 5 minutes.
Measurements for salad ingredients not included. Use as much or as little as you want.