And plenty of hot sauce! Always frugal, I used leftover fries from last night as a base for the hash, and there was plenty of brisket left for this. No onions in this one, there is a whole fresh jalapeno sans seeds, minced. Cholula, added as an afterthought, was a good call.
It’s hard to pick a favorite flower but these peonies are at the top of my list.Mrs J has no idea what these varieties are, nor do I. Purple, pink, and white will be close enough for me. Mrs J says the white peonies died out a while ago. We had white irises as well but they have disappeared, too.The yellow ones are pretty.Pink primrose is established around the base of the peonies. There are other stands elsewhere in the gardens.Chives have pretty purple flowers, these are growing in a container. The Foxgloves in the background are in their second year.
I know I didn’t get a recipe up this week. I’ll make up for it, I’ve got a week of ice cream, gelato and sorbet recipes ready to go, leading up to the Friday Recipe Exchange. I have some nice photos and videos from my rides and hikes this week, that I might get uploaded, too.
Until then, a little night music:
Ooops! Put too much jalapeno into the slaw and Mrs J had a fit. It definitely had a tang to it. It did need some green to balance and I didn’t have any green bell peppers but all my explanations fell upon steaming ears.
The brisket smoked for a long time and then it braised in beer and cider vinegar and wine and more stuff for a few more hours. I defatted the braising liquids and reduced them to about a cup and a half and mixed them with the meat. The fries are the classic double cooked kind, the slaw you’ve met. It also has yellow and orange bell peppers, celery seed, salt, and rice wine vinegar as dressing over the peppers and cabbage. No onions in this one, nor any sweetener.