For the record, we live squarely in “you’re just going to get mugged.”

SF Terror Map

SF Terror Map


:D

Nothing terrifying about our day- making slow cooker brisket! This is a grass-fed brisket we got from Chaffin Farms earlier this fall that has been sitting our freezer waiting for a lazy, cold day.

getting seared with the dry rub

getting seared with the dry rub


I was catching up with my sister Kelly yesterday after my final, and she was telling me how she spent all day roasting a stew in her crockpot. I was inspired by her fall recipe to break out the brisket.
The B side

Now it’s in the crock pot stewing with some rootbeer, soy sauce, tabasco sauce, brown sugar, garlic, onions, dijon mustard, white wine vinegar, bay leaves, a can of diced tomatoes, cayenne pepper and paprika. A bastardization of this recipe (based on what we had in the house). Also, our crock pot is on the small side, so the potatoes, carrots and celery are going to get cooked separately. Some days I wish I had a MASSIVE crock pot. The bummer of having a small one is that it’s hard to make food for the whole week in it. Ours barely fit this brisket, the sauce and some onions!
brisket in slow cooker

brisket in slow cooker


Exciting news: Yesterday I found out that I passed both my finals! YAY :) Graduation ceremony (and of course, a big party) is next Thursday. Then, for a while I am going to just concentrate on just doing a good job at my new job and volunteering at the ER. No more juggling work and student, at least for a few months. My next plan is to take a phlebotomy and EKG tech class, but probably around February… I want to get my new work schedule a little more dialed in before trying to juggle. Very very happy school is over and I did well :D