I'm betting you all think I've stopped cooking, having nearly fallen off the planet or something. Nope. It's just that the crap fallout is still swirling about, and won't stop until mid-June. I may have valuable insights for you all after it's finished, but, meanwhile, let's enjoy the better weather, shall we?
Anyway, dinner last night:
Corned beef brisket, cooked in the oven with 1" of water around it. Sour cream potatoes (2 pounds sliced redskin potatoes boiled until tender, drained; 1/4 cup butter and 2 good glumpers - about 1-1/2 cups - sour cream, a goodly handful of fresh or dried chives, a dozen turns of the pepper mill, and milk to thin a little, heated, then the potatoes stirred back in); sugar snap peas sauteed in butter with pepper and salt; corn on the cob.
Excitement is coming this weekend; a report on Monday, I hope!
Happy Weekending, everyone!