Simple Fare

A one-of-a-kind pastrami soup

Last month, husband Stephen came to me and suggested that we try to make pastrami.

Pastrami is a beef brisket that is brined (for 10 days!), then crusted with spices, smoked to 150°, and then steamed to 203°. When he described it to me, it seemed like an enormous amount of work, and it also seemed like an enormous amount of fun.


TRR photo by Laurie Stuart
Husband Stephen and I eat most of our meals out of hand-built bowls by the late Cecily Fortesque. They are such a wonderful shape and feel—which adds comfort to the meal.

Linguine with white clam sauce

One of the challenges of our hectic lives is preparation of family meals that are quick and relatively inexpensive. With that in mind, pasta with white clam sauce is one of my go-to recipes.

I use canned clams, because they are easy and they are a consistent product.

TRR photos by Laurie Stuart

Homemade spaghetti and meatballs served with Brussels sprouts make for a comforting and nutritious combination.

Spaghetti and meatballs: A comforting combination

When I was a girl, I loved making spaghetti sauce. The recipe was simple: brown one pound of ground beef, add onion flakes, one can of tomato paste, two small cans of tomato sauce, some water (rinsing out all three cans), one teaspoon each of oregano, basil and garlic powder, some salt and pepper and a bay leaf.

 

Privacy Policy & Terms of Use

Copyright 2017 Stuart Communications, Inc.

PO Box 150, 93 Erie Avenue

Narrowsburg NY 12764

(845) 252-7414

All Rights Reserved

Comment Here