What's for Dinner, Fri., Jan. 18, 2019
Beef brisket, made in the slow cooker with rutabaga and potatoes. It's one of those RG specialties: he loves making cold weather, hearty meals.
I made the salad: baby arugula, cherries, and goat cheese with toasted almonds.
BTW, I meant to comment back on this salad, which I made the other day. It was more about the method for pitting the cherries that I used:
Put the cherry on the top of a wine bottle. Using a chopstick, push the top of the cherry and the pit will fall right out. I learned how to do it so the pit didn’t fall to the bottom of the wine bottle, as I wanted the bottle to be clean for recycling.
Because it's such a clean way to pit the cherry, this method can be used for cherries that you use for decorative purposes, such as on top of cakes or as decoration on a plate.
I got the tip from a book, but I checked youtube and there's a Food & Wine video showing how to do it. It's easy, though. You can do it without the video.
Dessert: bread pudding.
= new reply since forum marked as read
