slow and smoky brisket

For many households, a tender and juicy slowly cooked beef brisket is the highlight of the Passover meal. And if there are leftovers... what a great sandwich they make!
This brisket marinates for 4 to 6 hours, then cooks slowly for about 3 hours, so plan ahead. Start off with a gorgeous ruby red borscht, and serve brisket with roasted potatoes and maybe some honey-sweetened carrot tzimmes too!

Ingredients:

• 6 to 7 lb. beef brisket
• 3/4 tablespoon hickory Liquid Smoke
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• freshly ground black pepper - lots!

Combine Liquid Smoke, Worcestershire sauce, the salts and black pepper in a 1 or 2 gallon resealable plastic bag. Add the brisket and marinate in the refrigerator for 4 to 6 hours.

I like to remove the meat from the refrigerator about 30 minutes before cooking so it is not ice-cold when it is placed in the oven. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Drain brisket slightly and place in a baking dish; cover tightly with aluminum foil and cook in the 350 degree oven for 30 minutes. Lower oven temperature to 300 degrees Fahrenheit (149 degrees Celsius) and continue to cook at least 2-1/2 more hours, or until brisket is tender and done. Remove from oven, uncover and let meat rest for about 10 or 15 minutes before serving. Enjoy!

feeling like a spring chicken!

Roast Chicken with

Lemon and Honey

So easy, and perfect for Passover,

or as part of a small, intimate Easter dinner.

Mmm... an aromatic golden brown roast chicken is just the thing for a special spring dinner. The lemony flavor is most concentrated in the skin, crispy from basting with pan juices and honey, but if you're sure to poke the skin a bit before roasting, the lemon flavor will infuse the chicken as it cooks and surprise you with its fresh flavor. Serve with anything from a rice pilaf to roasted baby new potatoes to a sweet potato casserole. If there are any leftovers, they are delicious added to pasta primavera, or sliced cold in a green salad with fruit and a bit of honey mustard dressing.

Start preparation for this chicken the night before cooking.

Ingredients:

• one 6-1/2 to 7 pound roasting chicken
• 7 medium to large sized lemons
• 1/4 cup honey
• kosher salt and lemon pepper (I found that lemon pepper makes this chicken even more lemony and changed the original recipe; you can use regular black pepper if you prefer)

The night before, squeeze the juice of 6 lemons (this will equal about a cup of fresh lemon juice). Trim excess fat from the chicken, rinse and pat dry, then carefully poke holes in the skin (not only will this help flavor the meat with the lemon juice, it will enable fat to melt from the skin and sort of "self-baste" the chicken). Place chicken in a 2 gallon resealable plastic bag with the cup of lemon juice. Refrigerate overnight, being sure to turn the chicken occasionally.

To roast: Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Remove the chicken from the bag and discard the lemon juice. Place half of the last lemon into the chicken cavity. Liberally sprinkle chicken with kosher salt and lemon pepper and place breast down on a rack in a roasting pan. (This chicken becomes a bit messy; if you have a non-stick roasting pan, this is the time to use it. If not, I suggest lining the roasting pan with heavy-duty aluminum foil.) Roast at 450 degrees for 15 minutes then turn oven down to 375 degrees Fahrenheit (190 degrees Celsius) and roast uncovered for 45 minutes.

After 45 minutes, turn chicken over to breast side up (I achieve this awkward task with grilling tongs and a grilling fork but you may have a better method). Heat the 1/4 cup of honey until just pourable and brush part of it on the chicken. Return chicken to the oven for another 55 minutes or until a meat thermometer reads that the chicken is fully cooked. During the last 55 minutes of roasting, continue to brush and baste the chicken with honey and pan juices.

Remove from oven when done, sprinkle lightly with the juice of the other lemon half and a bit more salt, tent with foil and let rest for 10 or 15 minutes, then carve and serve. The original recipe suggests serving the chicken with pan juices, but I found them to be mainly fat and some burned honey goo, so I skip that part.

This recipe is based on a recipe first printed in Bon Appetit magazine in April, 2004; I adjusted it to reflect my tastes.

inspiration from ... quilts!

I truly love quilts and admire quilters and fabric artists. Would I like to be one? Sure. But, lacking even the most basic of skills, I limit my love of quilts to visiting quilt exhibits and shows, buying how-to books for quilts I'll never make, and even the occasional fabric purchase.

But this time, it was different. I recently purchased a copy of "The Mountain Artisans Quilting Book" by Alfred Allan Lewis, published in 1973. Pictured on the cover is the most wonderful art quilt, panel after panel of colorful whimsy and bright cheer. Fanciful mushrooms, rabbits, birds, flowers; a quizzical-looking snail and so much more. This "Rockefeller Quilt" became the basis of my newest collection of pendants (pictured above is one of them, "I Have A Bird In Spring) and has introduced me to new possibilities in designs, while retaining my own "signature" look.

If you are a quilter or other fabric artist, I recommend this book for ideas that are just as fresh today as it was in 1973. The story behind West Virginia's Mountain Artisans is enlightening as well, from their humble roots to their successes, even winning a Coty Award in the process of turning the world on to their craft.

Remember - inspiration can come from anywhere and you can apply nearly any concept to your own creative pursuits!

cancer is a word, not a sentence

I really want to believe John Diamond's words.

Cancer claimed my parents, both at only age 66 ... numerous relatives...

a classmate who was also too young...

beloved friends... and cherished pets.

I'm not even counting the many lost to cancer who

were all of the above to others,

whose paths never crossed mine,

but whose life experience had a ripple effect on their loved ones

in the same ways that my losses affected my life.

I want to believe that cancer is just a word, not a sentence,

and I do believe that it will become reality.

There have been miracles here and there.

But I want to see miracles happen all the time.

Frankly, I'd like to see the terms "cancer survivor" and "miracle" not even remotely connected.

"Cancer survivor" should be just another fact of life.

Like having a cold and getting over it.

that silvery time again

What is it about the sunlight in September?

All of a sudden you notice it; the sunlight has changed to a silvery gleam and everything on which it shines takes on that crisp, cool shimmer: grass, leaves, even the air it seems. There is a sparkle in September that bridges the time between golden summer and snowy winter, even as trees are putting on a show of fiery reds, oranges, yellows and toasty browns.

Is it the southward movement of the sun at this time of year that creates this effect, and prompts deciduous trees to shed their leaves? Or is it because I just really love autumn and see things differently myself at this time of year?

reflections on labor day

It's Labor Day weekend in the USA... cookouts, family fun, summer's last fling; and the promise of fall is in the air. For me, fall brings "busy-ness" but as this change of season approaches, I am reminded also of "business" and how I yearn to make my own changes.
Now more than ever I dream of spending all of my time making my own small business the best it can be, but still have to work a part-time day job. It's just a paycheck really; I didn't even have benefits when I worked full-time. Then there is the guilt trip that the economic downturn has placed on me as well; who would be insane enough to leave a job in these bad times? Still, it's hard not to wonder if I could be doing so much more for my own business if I had that other 24 hours a week to spend nurturing it. I guess the "good part" is that there are many others who feel the same way, and we can all support each other.
On a positive note: I recently took another step to making my own business grow; I purchased my .com domain name for two years. It was surprisingly inexpensive at GoDaddy, and with an online discount, even more affordable. In addition, shortly after I created the account someone from GoDaddy called me to discuss my account, what I hoped to accomplish with it, etc. Frankly, at this point I just wanted to purchase the domain name and figure out how to create a redirect to a landing page (my Etsy shop, for now). Well, the kind people at GoDaddy did it for me over the phone and I am so thankful because I certainly didn't know how to do it, LOL.
So, even though I still feel that I'm stagnating in my "old career," my "new career" is taking off, even if it's just semi-sporadic baby steps.

sunday dinner redux - love on a plate with a twist 2 - labor day edition

Chet Atkins' Coleslaw
Planning on grilling this weekend for the big "end-of-summer" Labor Day cookout? What could be a more perfect side dish than cool, crisp coleslaw?
This is reportedly the coleslaw recipe of the guitar great Chet Atkins, published in the awesome "Dinah Shore Cookbook" (yes.. Dinah Shore) which I scored in my favorite resale/consignment shop. It is one of my all-time favorites; a vinegar-and-oil-based recipe with just the right touch of sweetness. The original recipe does not include onion, but I do like a bit of onion added to the slaw. I also use real apple cider vinegar in place of the recipe's original white vinegar; it's probably just me but I equate white vinegar with pickle-making and house-cleaning. Heh.

For best results, let this blend for about an hour before serving with your masterpiece of the grill.

7 to 8 cups shredded cabbage (or a 14 oz. bag of pre-packaged coleslaw mix)
1/2 cup shredded carrots (if not using the coleslaw mix
1 tablespoon finely minced onion (more if you like)

For the Dressing:
Scant 1/4 cup apple cider vinegar
2 tablespoons vegetable oil (I've used light olive oil with good results as well)
2 tablespoons + 1 teaspoon sugar (I added the extra teaspoon of sugar because the apple cider vinegar is quite piquant!)
1/2 teaspoon dry mustard (like Coleman's)
1/2 teaspoon hot sauce, more or less to your taste (I like Tabasco's green sauce made with jalapenos)
1/2 teaspoon salt
freshly ground black pepper to taste

Thoroughly whisk together the dressing ingredients (the dry mustard will want to clump a bit; just keep whisking it until dissolved). Add dressing to the cabbage, carrots and onions; refrigerate for around an hour before serving.

Serves 4 to 6, depending on how much you like coleslaw!

belt buckle swank-o-rama!

Just bought five of these six buckles today (except the silver flower, purchased at an earlier time); each buckle was only $6.00 at my favorite consignment/resale shop! Unfortunately I don't have any info about them regarding metals, stones, etc., but I really dig 'em.

Hey, and they're actually practical; every mermaid needs a little help keeping her tail stay up.

“Each day comes bearing its own gifts. Untie the ribbons.”

The title of this post is one of my favorite quotes, by Ruth Ann Schabacker.

Here at the Lonesome Road, I'm just relaxing after wrapping an order for shipment. In the past few months, I've really gotten into the "experience" aspect of my business. My primary aim is to create my art, jewelry and gifts with only the highest standards. But there's always that "something extra" that I really enjoy doing for my buyers. Even the smallest unexpected delights make everything just a bit more fun, more enchanting, more special; like a surprise birthday party with extra frosting roses on the cake. Some unexpected tender loving care makes our days more joyful, and everyone is worthy of extra joy. Receiving means giving back as well...

baby did a bad bad thing

Well, not that bad.
It's just that I can't always bring myself to spend large sums of money on things like art show displays, etc. I always hope that I will walk into a junk shop or garage sale and *poof*! The mannequin of my dreams will be there, and for only five bucks!
The truth is that you do have to shell out substantial dinero for these things every so often. Which is what I did yesterday. Big online shopping trip. I'm sure it will be worth it though; I've grown so weary of the cheapo black velvet necklace stands I was using (the kind with the easel that doesn't even correctly connect in the back, and they blow over if somebody so much as walks by). I finally decided that, as I told my husband, the time has come for me to go big or go home.
The splurge was also part of a general "re-tooling." I've been working more on branding and have been kind of bored with the status quo as well. I participated in a local festival market recently and during a slow time I took the opportunity to check out other booths. It occurred to me that I kept seeing the same ubiquitous displays, and much like a stroll through the mall, there wasn't much that really drew me in to most of the booths. I would like shopping the Lonesome Road to be an "experience," unforgettable, like the shopper is being irresistibly drawn into another world. Oh, and if someone actually purchased something, that would be cool too, LOL.
So now that I've made a short story long, I'm looking forward to receiving my purchases and using them to make the Lonesome Road more memorable and fun.
In case you're wondering, I bought five new necklace stands in natural tones, a groovy "blue jeans" mannequin style display, and a "chestnut suede" display set in brown, my new black.

THE guide to ultra living!

"PAD"
The Guide to Ultra-Living
by Matt Maranian

"Got the tastes of Barbarella with a budget considerably more earthbound?"
So begins the first chapter of this mutha of all decorating idea books.
I purchased this book a few years ago, while living at my last apartment. Okay, I'm very adventurous when it comes to decorating; I'm not afraid of bold colors and things that make others go "hmmmm." The living room of my last apartment was decorated in bright reds, Halloween/Day of the Dead decor (which is now firmly ensconced in my current workspace/computer room), plus some Feng Shui touches.
"Pad" was truly the inspiration to let my freak flag fly when it came to decorating my personal space, and there's a chance that it could inspire you too. Who can't resist an "Opium Den Flame Pit" or a "Barbarella TV Cabinet?" (Can you tell that I adore the movie "Barbarella?")
Within the pages of "Pad" you will find instructions for an upcycled surfboard coffee table, the ever-popular "Porno Chic Love Lamp," and a handy "Cousin It Tissue Cozy."
No book about the joys of domesticity would be complete without an "After Dark" section; this one has a whole section of classic cocktails but more importantly, hangover cures and garish garnishes including the "Flaming Fruit Flip" and the "Crystal Craze GummiSaver Kabob." Rounding out the section is a collection of "Freaked-Out Punch Mixes" including "Nuclear Pond Scum." Want to impress your friends? You must attempt the "Pyromaniac Centerpieces With the Magic of Sterno." No party is complete without tunes; "Pad" has a whole set of recommendations plus pages of party themes like "The Short Attention Span Video Festival," "Living Room Weenie Roast," and "The No-Talent Show."
Consult the sage pages of "Pad" if you're bored with off-white walls, your dusty rose floral sectional and wine from a box. There's a whole world of rad decorating and fun out there and "Pad" is a great place to start learning.

RATING: TWO THUMBS UP PLUS A MIDDLE FINGER TO THE ORDINARY!

a little more about "sunday dinner redux"...

Sunday Dinner Redux is my attempt to bring sanity into my own schedule, LOL, and to share some recipes and thoughts about food and cooking in general.
There was a time when I experimented with all kinds of ingredients, techniques, and new recipes but sadly the time factor has crept in, impacting my natural creativity in the kitchen. Well, I'm about to change all that (I hope) and get back to my old adventurous self when it comes to new dishes, meal plans etc., at least one day a week *sigh*.
Our often inconvenient schedule in the Lonesome Road household includes hubby's karate three weeknights a week; his twelve-hour workshifts, and me "trying to get something done" so the flexibility of time just isn't there most days. Saturday and Sunday are really the only two days of the week where our work and after-work schedules don't affect our mealtimes. Now, I'm not really one for all the nuclear-family-sitting-around-the-table-listening-to-each-other-slurp-and-chew-scene; I'm more of a grazer myself and I like to eat when I'm hungry not when a clock or person tells me that "it's time." But I do believe that in the midst of our hurried lifestyles, among the rush and on-the-go habits we've adopted, it's nice to slow down occasionally and treat cooking and nourishment as a nurturing process, a process that can be enjoyable in itself, not just something to hurry through to get out of the way.

So, in the future I will continue to post about my fun in the kitchen and what I have learned; I enjoy all types of food and have lots of things to share. I also hope that you will share your ideas with me!

sunday dinner redux - love on a plate with a twist I

Pork a la Criolla

This is a fabulously flavorful Puerto Rican-seasoned roast pork flavored with the most basic of ingredients. The beautiful part is that you don't really have to remember to marinate the pork overnight; simply rubbing the pork with the ingredients and popping it in the oven or on the grill will also yield delicious results!
The seasoning is well-suited to all types of pork; center-cut roasts, tenderloins, pork chops, and if you're tired of barbecue, even ribs.
Try this on beef and chicken as well; if marinating, chicken will take much less time.

Did I mention roast potatoes with this seasoning? Try it!

Recipe:
2 to 3 lbs. lean pork (roast, tenderloin, chops)
1 tablespoon freshly ground black pepper
4 cloves garlic, crushed (more or less if you like)
1 teaspoon dried oregano
1-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons olive oil
1/2 tablespoon salt

Either marinate the pork in a plastic zipper bag overnight in the refrigerator, or simply rub seasoning on meat; either will yield a delicious result. Roast or grill as desired, until pork reaches an internal temperature of 165 to 170 degrees Fahrenheit.
If you're feeling extravagant... a golden saffron rice with peas is wonderful with this; on a budget... mashed potatoes and salad and/or a favorite green veggie would be the perfect accompaniment.
Oh, and of course... your favorite libation. Pork a la Criolla is full of assertive flavors; something light would be ideal.

Oh baby, baby it's a wild world....

It would not be such a bad thing to be remembered as a child; full of wonder, hope, possibilities and a bright future... don't you think?
As we mature it's easy to lose that childlike quality due to the circumstances that life throws in our paths. As the Cat Stevens lyrics point out, there's a lot of bad and beware... you've seen a lot of what the world can do and it can break your heart in two.
But the world can do a lot of good as well...
I have been on a most interesting journey during the last seven years. Initially 2002 was not the most inspiring year in my life; the death of my mother from colon cancer (three years earlier my father died of lung cancer), followed by a major relationship break-up that facilitated the need for an immediate move and legal protection, and a couple of months later I "suffered" the subsequent loss of my job (due to the closing of the family-owned newspaper where I had worked for six years). Through it all I had the support of my closest cousin and her family (I'm an only child) and co-workers and friends.
Throughout, and because of, my many personal losses in that four-month timespan in 2002 I conjured up a steely strength and independence that I always knew that I had; the time was ripe and I didn't really have a choice, heh - I'm not a quitter and not really a whiner (even though I bitch a lot). I rented my own stylin' digs and started a new job where I eventually met the love of my life who became my husband. Once again I moved, from an urban area to a place that was much like where I grew up - rural farm country, this time on a gravel road (hence the name "Lonesome Road Studio," don't worry though, I'm not really lonesome, LOL). Green Acres became the place for me; I am Lisa Douglas (but I can actually make pancakes.).
Fast forward to 2008: Artistic juices stirring + increasing ennui with traditional employment = exploring other avenues of creative expression. I simultaneously signed up to sell my work online and network with local art groups. Probably one of the top ten best things I've ever done.
Another fast forward, to 2009: Ready for another change (What a surprise. I'm a Gemini, mutable air sign. And in Chinese astrology I'm a double Fire Horse. Not excuses, just observations.).
I have created the Lonesome Road Studio blog to not only take a walk on the wild side with friends old and new, but to explore things I've put on the back burner for one reason or another. And I'm inviting all willing participants to share in the journey. This blog is not about reminiscing about the good old days, or "finding myself." I know who I am and I want to see how much more I can be. This blog will truly be a long strange trip of things that catch my eye and will be shared with all who dare to put on their walkin' boots and walk the wild side with Lonesome Road Studio.
In addition, I plan to shine a bright spotlight on things that I adore (including artistic and culinary endeavors, two of my favorite pasttimes). You might re-connect with old friends and meet new ones; I hope you will be inspired to channel your inner creative self and learn with me or offer your own sage advice through constructive commentary. Lonesome Road Studio is now open, and open to anything. Get ready for the ride!