Cookin again

I’m involved in a cooking marathon right now. A few hours ago, I started beer-braising the first 2 of several corned beefs for us, friends, family & neighbors.

I do 2 at a time, for 9 hours in a 220degF oven. At the end, they’ll be cut with a feather tender. And occasionally, I’ll thicken the braising liquid into a gravy of sorts.

But I have to do at least 6 this year! At least they’re pretty much fire & forget. Not a lot of fussing with them while they’re cooking.

But compounding the fun, I have shrimp to cook today, AND a MEGApot of chicken & sausage gumbo that’s destined to be split between a couple of locations this week.*

Now, by pro standards, that’s not really a lot. But flying solo in a home kitchen? I’ll be busy, busy, busy, and catching sleep where & when I can. (Fortunately, there’s a super comfy recliner in the den, which is adjacent to the kitchen.)


* Mom promised some to a particular priest in our parish as well as to my Dad’s coworkers. I’ve been procrastinating on the promise, but one of the ladies in my Dad’s office just gave her 2 week notice- she’s enrolled in the police academy to become a CSI.
 

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I do 2 at a time, for 9 hours in a 220degF oven. At the end, they’ll be cut with a feather tender. And occasionally, I’ll thicken the braising liquid into a gravy of sorts.
Cut with a feather tender? (Sorry, this might be a typo, I'm not intending to snark or be a pest.)
 

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