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Reviewed Braised Beef Brisket with Onions, Mushrooms, and Balsamic
"Both times I've made this, it was very good the first night, delectable with each reheating. Given the choice between this or a rib roast for Christmas dinner, my husband passed on the rib roast. It's that good.""
Reviewed Pulled Pork
"I've made this twice, and it was a hit both times. The 2nd time around I used very dark beer, which really added depth of flavor. For the sauce, I added generous amounts of the braising liquid, which raised the heat level as well as tempered the vinegar bite a bit. But wow does that sauce almost knock me out every time I lean over the stove lol""
About Me
Learning to make do in the Midwest, far away from my beloved West Coast and readily-available ingredients. This native Seattleite is having a blast waking up her Hoosier husband's (previously dead) palate. :)
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