The trouble with all these people hoarding stuff, it makes it difficult for people like me who just want to place a regular order. People are using the online ordering system at the grocery who have never done so before and things are running out fast. My store was out of Matt's cereal, ladydog's local store had it on sale - doesn't make sense. Anyway, she grabbed me some, thanks ladydog.
Now I hear that people are refilling all their prescriptions in a hurry so the pharmacies are being limited as to how much they can order.
Somebody commented it must have been worse when there was a bubonic plague. In fact, they wouldn't have got the world wide news like we do today, so maybe it wouldn't have been so bad.
Weather has been beautiful today with the sun shining in our windows.
I originally posted a Bulletin which was in our lobby but ladydog tells me it isn't totally accurate after all, so I deleted it. I guess if you really want to know about the virus you should Google a reliable source like the WHO or someone similar, I just read the NHS in the UK. The main thing anyone is saying is Wash Your Hands. I just showed the bulletin to Matt who didn't really understand it but he did pick out the bit about refraining from drinks with ice in them (Gin and Tonic has ice). He understood that OK LOL.
Now this is a recipe which I definitely feel is worth a bottle of good red wine.
Red Wine-Braised Brisket
You know those dishes that everyone says taste even better if you make them ahead of time? This is a
1 5 lb untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 Tbs vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28 oz can whole peeled tomatoes
1 Tbs tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots
1. Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
2. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.
3. Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
4. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
Yield: 10 to 12 Servings
Author: Carla Lalli
Source: Bon Appétit
Have a great day