After all this travel and work, it was a pleasure to settle in for a long MLK Jr. weekend and do a little cooking. I made two recipes from the wonderful Canal House Cooks Every Day book, brisket and — if you can believe it — homemade bread.
Sondra and Leigh joined us for a lovely Saturday night supper. The brisket was falling-apart tender.
We finally tried these honeynut squash we bought a while back.
The flavor was delicious, but I did not cook them long enough. They’re so small, I thought they’d be done in a half an hour or so. Next time, I’d go at least an hour. I made them with ginger and maple syrup.
We also had chard. Sam is not pleased.