Snow day

Fresh snow is not exactly uncommon in the Sierras, but we always got full enjoyment, and so did the boys:

And of course the gremlins loved it...

Katie, the Wheaton Terrier

Katie is a soft-coated Wheaton Terrier.  She is a joy to visit.  She is a perfect mid-sized dog - active but not constantly in need of exercise.  She's fantastic around kids

Katie the Wheaton Terrier

Best of all, Wheatons shed very little and require little grooming - just a nice daily brushing.  They're hypoallergenic, so your sensitive friends can be around them without getting all watery-eyed.

Katie is so lovable - she is, like most Wheatons, always excited to see you.

But, my new favorite breed is still the Tibetan Mastiff.

Cute little Mastiff puppy

Grows into a very very big monster of a doggie

Egyptians take rioting to a whole new level

I don't think even the Egyptians understand what is going on in Egypt.  The rioters are now fighting among themselves.  Much like French truck drivers, British college students, anti-abortion protesters and of course the Watts rioters, the Egyptian people aren't doing themselves any favors in terms of public relations.

This screenshot from Fox News says it all - throwing rocks and swinging sticks at each other:

Egyptian rioters have begun fighting each other

You know things are getting ugly when one faction does the Egyptian equivalent of going nuclear - they bring out the camel cavalry:

Watch out - here comes the cavalry!

Oven-roasted brisket

A delicious way to recreate Texas dining.  And the only difficult part is getting out of bed early to get it started.

Plan 8 to 12 hours from start to finish.  I roasted mine for a full ten.  The only way to do this is low and slow.  If you cook your brisket too quickly, it will be tough, dry and fatty.

This is your reward for patience:

Start with a good cut of brisket from a local butcher - really, don't trust your big chain grocery store.  This is a quarter brisket.  It served eight.  Make sure they do not remove the thin layer of fat that covers one whole side -- it's essential to cooking it properly.

Unprepared brisket - note the layer of fat on the top

Put that sucker in a glass baking dish and firmly massage a ton of dry spice rub into the brisket.  I used a mix of:

• Salt
• Paprika
• Garlic powder
• Mrs. Dash
• Dried oregano
• Cumin

Be creative!  A touch of cayenne, perhaps.  Many butchers or gourmet grocers sell prepared dry rubs.  A good rub really brings out the flavor and ensures tasty crusty outsides and juicy tender insides.  Now let it rest, covered, at room temperature (no more than 75 degrees, please) for an hour or up to overnight.

This is extremely important:  Make sure your brisket is placed in the pan with the fatty side on top.  It will slowly melt away and keep the brisket moist and juicy as it does.

Your beautiful brisket should look like this, begging to be slowly roasted:

We're going to use a simple kitchen oven.  Smoking or grilling is a whole different ball game.  Set it to 250 degrees.  Cover the brisket with aluminum foil and put it in the oven to begin its slow journey to succulent deliciosity.

Now we must prepare a mop.  So-called because the traditional way to apply it to a huge piece of meat slowly roasting is with a tool resembling a mop.  I use a simple spray bottle (similar to Windex or 409) that I got from Home Depot for 59 cents.

Vinegar, smoke extract and brown sugar go in my mop

I use a simple mop vinegar, smoke extract and brown sugar.  This time I also added some leftover home-made beef broth for extra flavor, just because it was in the fridge.

Spray the brisket with the mop generously every 20-30 minutes.  It's OK if a little liquid starts to accumulate in the bottom of the dish.

Plan on cooking for 8-10 hours.  Once the internal temperature reaches 185 degrees (get a meat thermometer, darnit!), turn your oven down to 225 - it's done, but you can let it sit for up to 2 more hours before serving.

I served mine with fresh green beans and homemade peanut-garlic coleslaw:

Oven roasted brisket with peanut-garlic coleslaw and fresh green beans

Polar Bears

My sweetie has a fascination with Polar Bears.  She thinks they're all cute and cuddly.  She's right, they are... right up until they bite your arm off.  This is for her:

Polar bear cub on dry land

Momma cuddles her polar bear cubs

Learning to walk

Momma polar bears are very protective

Mother bears love to cuddle their cubs

Puppies aren't the only ones who sleep like this