Why are they called “Spring” gnocchi? Well, partly because of the color – the green ones, that is. And partly because the chives in the second version are among the first greens we have sprouting up in our yard every March. I could have combined everything into one batch of gnocchi, but I thought it would be fun to have two different flavors, and two different shapes. Plus – twice as much gnocchi!
It’s been one thing after another. For a long time. One of those just when you think things have straightened out, something else comes along. I know. Life’s like that. So we’ve got a truck and a car. We use the car for longer trips because it has better gas mileage, and we use the… Continue reading Eight Point One Miles of Love on a Windy Evening
I started out brining two briskets on March 6th, both intended for corned beef. But. We didn’t really need all that corned beef – it was just going to be the four of us eating it, and Alex doesn’t really like corned beef all that much…so…why not turn one brisket into pastrami?
This week’s Tuesdays with Dorie: Baking With Julia recipe is Irish Soda Bread (which I’m sure many of us baked last week as part of a St. Patrick’s Day menu). I baked mine while I was simmering corned beef inside and smoking another brisket to make pastrami outside. I didn’t take a lot of pictures of the bread, unfortunately, but it’s such a simple bread – only four ingredients – there really wasn’t a whole lot to take pictures of.