Reposing at The General Lewis Inn Lewisburg WV
Seriously though, we know you are all expecting an update from Hall about two things. The brisket and the Gluten Free Cannoli shell. Normally, we go for homemade and AS organic as possible when it comes to food. Today is no exception to the rule; we want homemade brisket and Cannoli with no holds barred. Two days ago Hall and I acquired some fresh cow bones and set to cooking down some stock to make his famous Texas style brisket. We scooped up a meat injector and Hall inoculated the brisket with bone broth yesterday so it could sit marinate for 24 hours. We will be Slow Grilling all day today and If all goes well the feast tonight should be substantial. For dessert we will test out Hall’s new Gluten free Cannoli. Being, among other things in his many past lives, a professional pastry chef, Hall is a master at whipping together delicious desserts and sweet treats. We normally don’t advocate for fad diets, half-baked nutritional edicts from the FDA, or from talk show food gurus, but in this case we know for sure the wheat flour messes Amy’s systems around, so Hall has made it his pleasure to find ways around wheat. I never thought I would say it but his gluten free pie crusts are really great. He truly has a touch with dessert for his Tortes are without peer, and his Creme Caramel can get you laid!
Oh, and we will be having brunch at my cousin’s swank digs the General Lewis Inn in Lewisburg West Virgina.
Since we are stuck inside for another day we turn to cooking and eating. I guess I will never be one of those skinny guys with 0% body fat but that’s ok as long as I can exercise and ride my bike, or at least walk the dogs. Fiona may get a little flabby as she rests in the corner waiting for a sunny day and a good ride, but she doesn’t mind.
Update on the brisket cooking:
That Rottie’s tongue!!
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