Tuesday, June 30, 2009

Get this book

When In Doubt, Sing: Prayer in Daily Life by Jane Redmont. This book is so spirit renewing!

I'm riding the health roller coaster again. Had some tests done and should get the results today. Hopefully I won't have to go back to the hospital. I'm having a hard time keeping my chin up right now. Gary has gone back to work which is great. I miss him so much though. Poor baby me, can't stand to be away from him for 8 hours. LOL It is probably really good for him though to be away from me and around healthy people.

Tuesday, June 16, 2009

How are things?

Gary is doing very, very well. In fact I'm having a hard time getting him to just relax. I don't want him wiggling around so much while the shoulder is knitting back together. Anyone have a sledge hammer I can borrow? ha!

Yesterday I made his favorite dinner for him. Slow roasted brisket, mashed potatoes, and fried squash. I will share my brisket recipe that my old friend Robert gave me.

Set oven temp to 275
Get at least a 5 lb brisket with the fat cap still on. I've cooked a 9 pounder before for a party but I recommend at least 5 lbs.
Cut a piece of heavy duty foil that is big enough to completely wrap the brisket. Use a pan big enough to hold the brisket once it is ready and sealed up in the foil. If you're doing a really big one you can use a roaster, seal the top with foil and then put on the lid.

Slather the brisket generously with Dijon mustard. Place fat cap side up on the foil. Generously sprinkle the top with kosher salt and black pepper. Chop up 3 or 4 garlic cloves and sprikle them on top. Douse generously with Worcestershire sauce and Soy sauce. Don't be shy, the gravy this makes is just knock out.

Seal the brisket up tightly in the foil. Roast at 275 for one hour per pound. If you use a brisket smaller than 5 lbs roast at least 4 hours.

Your house will slowly be permeated with the most mouth watering aroma!!

Let the brisket rest for 10 to 15 minutes before slicing.

I have one of those fancy gravy pitchers that lets the fat go to the top so you pour just the incredible juice. It is important to leave the fat cap on the brisket before cooking to help make the roast tender. And man oh man is it tender.

I have to eat a lot of red meat to keep my protein levels up. If you don't eat red meat often this is a great recipe for when you want some. Brisket is cheap and you'll love the flavor.

So back to how are things. Being able to cook again is a big deal for me. I still have to sit down a lot or take a break in the middle of cooking so I'm sticking with things I can leave and come back to later. The main thing is I'm getting up and moving around more and more. That is helping my energy level increase.

I've been praying for all of you. It is an honor to do so. I appreciate all the prayers you've sent for me and Gary. God bless you all. Love, R

Friday, June 12, 2009

Gary Update

I just talked to Gary's surgeon and everything went really well. They put a pain blocker in his shoulder so he didn't have to be put deeply under and he's waking up now. I'll bring him home in about an hour.

Thank you so much everyone for all the prayers. You're the best!

Thursday, June 11, 2009

I went to the grocery store by myself. I've got a nice rolled roast in the oven. I'm tired now but feeling good. I'm kind of anxious about Gary's surgery tomorrow but John D told me he would come down and help me if needed. It is good to have a safety net. It is good to have friends.

Tuesday, June 9, 2009

3 more weeks

3 more weeks and I get this feeding tube removed. It has helped and I'm ready for it to be gone!!

Saturday, June 6, 2009

M****le W**p Clarification

M****le W**p is a sin and an abomination. If you eat it you will spend extra time in purgatory. If you prefer it over Hellman's you will go to hell. That is all.

Hammer Pants Dance

Thursday, June 4, 2009


I was just reading the current issue of Oxford American and there is a recipe for Pimento Cheese. Bad enough that the author uses sage and (gag) yard onions, but to make it truly awful he uses Duke's mayonnaise.

I just want to make this clear. If you must use store bought mayonnaise Hellman's is the only acceptable brand. Anything else is just swill. You might as well use Kraft or (double gag) Miracle Whip.

Tuesday, June 2, 2009

Blackies Recipe

These are Gary's favorite Brownies. They're made with dark chocolate cocoa so they come out black instead of brown. They're very rich, buttery and chocolaty. The ultimate! We get our dark chocolate cocoa at Whole Foods. Hershy's makes a dark chocolate cocoa that is available at conventional grocery stores.


10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened dark chocolate cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Special equipment: An 8-inch square baking pan

The original recipe said to line the pan with parchment or foil but we found the finished product stuck so we use pan release (PAM) and it works great.

Position a rack in the center of the oven and preheat the oven to 325°F. (Be sure the heat is not over 325)

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. We just use a regular double-boiler. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Monday, June 1, 2009

Magnificat King's College Choir

Gary Update

Gary's surgery is scheduled for June 12th. Please keep us both in your prayers.


Love, R