I have a few acres rented out to a local farmer. He has bigger equipment that he uses on bottom land he farms but my small plots are hard to get to so he uses what he can get down a single lane gravel road.This is all the farming I care to do. I found some flat leaf parsley, finally. My herb bench is almost full but I still have an eye out for different stuff.Mrs J has been hard at it. She has a lot more in different areas of the front garden.Breakfast for lunch! Whoops! Got some syrup on the bacon. I guess I’ll just have to lick that off!Puppy! This is one of a litter that a pregnant rescue just delivered.Bea takes a chance walking out over the back pond on a small downed tree. I do note that she isn’t too far out on that limb.Haven’t had a cheeseburger for a while. The slice of provolone was so big it melted into a puddle around the patty and started to scorch. The sides are my usual baked beans, a loaded baked potato salad, and a vinegar slaw. Every time I make slaw and have leftover red onion from some other use I decide to go ahead and put it in. Every time I use red onions for slaw it bleeds purple and I wish I hadn’t done that. The frugal in tension with the aesthetic. Yeah, I’m a cheap-ass.Should be plenty of peppers to make another batch of my hot giardiniera.Here’s Ollie, laying out on Mrs J’s layout table.
I used a vacuum sealing bag to corn the brisket. Morton’s Tender Quick plus various spices made up a dry rub that was spread on both sides before sealing. I gave it a week before removing the meat, rinsing the excess salt off, and resealing in another bag.I was shooting for 10 hours at 180 degrees per a recommendation by
The Allrecipes site is one of the better places for recipes and that’s where I found this one. Nearly any fresh veggie will work in this – I had onions, broccoli, celery, cabbage, and a red bell pepper. I used their sauce recipe with the addition of a tablespoon of sweet soy sauce.Nearly any pasta, too, will work. I browsed the pictures people sent in and there were a couple of them that had used pasta shells although I’m not sure that one could be properly called lo mein. The recipe’s author used angel hair pasta, I used noodles bought at the Asian foods store, they are wheat noodles, thin and flat rather than round.