Last Saturday morning, I pulled out the standby "The All New Joy of Cooking" to whip up a batch of blueberry pancakes from scratch. They were a little runny and on the thin side, but tasted great for a relaxing weekend breakfast.
Then on Sunday to continue with the relaxing theme, I used Williams-Sonoma's "Food Made Fast Slow Cooker" cookbook to make a great Barbecue-Style Brisket. Great flavors, really tender, and all I had to do was sear the brisket, chop a few onions, and toss it all into the crockpot!
Last night, we threw a harvest dinner for our friends. I wanted a great fall dessert to accompany dinner, so I picked the Gingered McIntosh Crisp from Greg Patent's "Baking in America." I found some fresh McIntosh apples at the farmers market, and they really made the dessert great.
With all of the cooking and baking yesterday for the harvest dinner and Matt traveling this week, I thought I better do something easy so not to have too hectic of a Sunday evening. I have potatoes, onions, and chicken broth in the crockpot to make a Creamy Leek and Potato Soup from Betty Crocker's "Slow Cooker Cookbook." I opted to use onions instead of leeks to give myself a little bit of a break (you don't have to worry about sand in onions!). It smells good and should be done in another three hours and 28 minutes. Not bad for just a little bit of chopping! —CS
