A new chapter

Today was my last day of work at IBM. I was informed I was being laid off the day before Sarah's wedding - and my first day back home from Florida for Trent's wedding was also my last day of work. I had an exit interview at noon where I had to sign some papers. 45 minutes later I walked out of the building for the last time with my severance check in hand, which I deposited at the credit union on the way home. They took out more taxes than I expected; so, the severance check was a bit smaller than I had hoped for.

So, I'm feeling bitter-sweet right now. The last two of my children are married - and I'm unemployed for the first time in 28 years. I really have no idea what my future holds right now. I'd like to do a career change and do something different - but I have no idea what.

Crystal ball - part trois

On Sunday, I took some engagement pictures for Ryan Elliott and Ashleigh Donner. I'll let him post them as he sees fit; however, I did want to post this one that I took using my crystal ball.

I would like to have taken more using the crystal ball - but it was really windy. I made a gizmo to prop it on top of a light stand (using parts from Home Depot); but, with the wind, I was afraid it would fall off and crash to the ground.

Sarah's wedding

Here are some pictures of Sarah's wedding on Saturday, March 28th.

3 down - 1 to go. We're leaving for Florida on April 18th for Trents wedding on April 21st.

The bride (Linda made the dress)

The bride an groom

Sarah and Ray cutting the cake (Grandma McKee made the cake)

Ray's family

Sarah's family

Square Foot Gardening

Linda bought a book titled Square Foot Gardening by Mel Bartholomew. Overall, I don't particularly like how the book is written and organized - I find his writing style to be condescending. However, the concept intrigues me. He claims you can grow vegetables and flowers in only 20% of the space required by a conventional row garden - thereby saving water, work, and money. Basically, you

1. Build a 4'x4' raised bed
2. Fill it with a special potting mixture (called "Mel's Mix")
3. Lay the garden out in a 4x4 grid of 1 square foot squares

Each square can have something different planted in it, such as 16 radishes, 4 heads of lettuce, 9 spinich, etc.

I had already built raised beds; so, I decided to section off a couple of 4 foot square sections to try out this square foot gardening thing.

Mels Mix is equal parts of peat moss, blended compost, and vermiculite. The vermiculite was, by far, the most expensive part. I think I paid $35 for a bag large enough for two 4 foot squares.

Blended compost is just that - a blend of, at least, 5 different types of compost. I used bags labeled

• organic compost
• mushroom compost
• Texas native compost
• Organic humus and manure.

That's only 4 bags - but I figured the last one counted as two :)

I added some additional wood to completely separate the square foot garden beds from the rest of the garden, removed all of the dirt, laid down weed cloth, and filled it with Mel's mix.

As can be seen in this picture, the two 4 square foot beds are near each other and I've laid out the squares using twine. I also laid down drip soaker tubing which I'll eventually connect into the drip system I am building into the rest of the garden. I'm going to add a vertical frame on the north side of the bed on the right (picture is facing east, so north is on the left).

As far as progress on the rest of the garden

• The beds are all completed
• I laid down mulch around the beds (with weed cloth underneith)
• Most of the beds are filled with dirt and ready to plant. I have the dirt - with Sarah's wedding and all, I just haven't had time to get out and finish moving it into the beds.
  

What I have left

• Bury PVC pipe to each of the beds for the drip irrigation system which will be controlled by a sprinkler timer
• Finish planting
• Reap the rewards for my hard work
  

Two of the beds are planted with

• Onions
• Lettuce (red, green, & bibb)
• Swiss Chard
• Broccoli
• Beans (pole and bush)
• Spinach
• Beets
• Radishes
• Carrots
• Turnips

Although, I think I'm going to till up the part with the spinach, beats, radishes, carrots, and turnips as they really aren't doing that well and plant those in the square foot beds. That way, I can use the space for plants which need a lot of room, such as squash, melons, etc.

Additional vegetables we are planning on planting this year are

• Tomatoes
  
• Popcorn
• Summer squash
• Winter squash
• Okra
• Melons (cantaloupe, watermelon, etc.)
• Cucumbers

I also have a bed reserved (the one closest to the kitchen) as an herb garden. I'll be planting perennial herbs (sage, oregano, rosemary, etc.) in the middle and annual herbs (parsley, dill, basil, cilantro, etc.) around the edges.

Of the plants that are currently growing in the garden, the ones doing best are those that we planted as plants (onion, lettuce, broccoli). Those we planted from seed haven't done as well. Not exactly sure why - it could be its just been too cold since we have had a couple of cold fronts move through the area. It was 37 degrees this morning. Last time it was this cold on an April 7th was 38 years ago.

We did start some seeds indoors. Of those, the pole beans are doing the best and the bush beans are doing OK. I moved the watermelon plants to the garden - but I think the last cold snap killed them. We're still learning

Since the garden is in the front, we want to make it look nice, so we'll also be intersperscing flowers among the vegetables. For example, I planted marigolds in front of the pole beans - marigolds have an additional advanteage of discouraging certain garden pests and root nematodes.

Anyway, this is where our garden stands. I don't know if much more will be accomplished this month since we're leaving in a week and a half to go to Florida for Trent's wedding. But, I'll have plenty of time in May to work in the garden since my last day at IBM is April 27th.

Texas Style Barbecue Sauce

Along with the smoked brisket, I'll be making my homemade BBQ Sauce. This recipe originally came from "The Best Little Cookbook in Texas" p.278. However, I've made enough adaptations over the years (in parentheses) that I now consider this my own recipe.

2-1/2 sticks butter/margarine (I use real butter)
4 cups sugar
2 Tbl garlic salt (I substitute 4 cloves of fresh garlic, crushed)
1 Tbl cayenne (I reduce to 1/2 Tbl of cayenne)
1 Tbl Tabasco sauce (I substitute Cholula and reduce to 1/2 Tbl)
2/3 cup vinegar (I use Cider Vinegar)
2/3 cup Worcestershire sauce
2 (14 ounce) bottles catsup (I use one 32 ounce bottle)
(I also add 1/4 cup liquid smoke)

Melt butter in large saucepan. Add all other ingredients and blend thoroughly. Stir while bringing mixture to a boil. Reduce head and continue to stir, cooking until thickened; cool. This sauce is best prepared a day or two ahead.
Yields 2 quarts (will keep a long time in the refrigerator, even longer in the freezer)

(Note, I bring it to a boil, reduce heat to a simmer, and let it simmer for several hours stirring occasionally.)

(You'll note that I reduced the amount of cayenne pepper and Tabasco/Cholula sauce. Personally, if it were left up to me I would leave the original amounts (perhaps even increase theamount). Unfortunately, a lot of my family and friends are wusses; so, I have to be careful how spicy I make it.)

Texas Style Smoked Brisket

For Sarah's wedding reception, I'll be smoking brisket.

I wasn't born in Texas (born and raised in California); but, I've been a naturalized Texas citizen since 1984.  In the time I've lived here, I've developed a deep appreciation for Texas BBQ.  If there is a food of the gods then this is it. It just doesn't get any better.

Before I continue, I should warn anyone who might be reading this: If you are one of those health weenies (er, I mean health conscience) then it might be best if you moved onto another blog to read.

This is a recipe for Smoked Brisket that I've perfected over the years. Some of it based on ideas I've gleaned from other individuals, and some of my own making.  

Following is my normal recipe; although, for Sarah's wedding, I'm going to try something different.  Rather than starting it in the oven the night before an finishing it in the smoker, I'm going to start it in the smoker the day before and finish it in the oven.  This is for convenience since I can't be messing with the smoker on the big wedding day.

First of all, there is some equipment and utensils you'll need.

• Smoker. Personally, I like the, so called, water smokers which consist of an upright cylinder with a fire pan at the bottom, a water tray about that, and racks above that. Although other types of smokers would work just as well.

• Wood Chunks. I like to use a combination of: Hickory, Mesquite, Pecan, and Fruit (Apple, Cherry, etc.)

• Charcoal. There is a brand I get at Bar-B-Que Galore that is chunks of wood charcoal, not the formed briquettes (ala Kingston and other brands). I think it burns hotter and doesn't get smothered in ashes as much.

• Roasting Tray. The aluminum kind like you roast a big Turkey in. You might need two of these depending on how many briskets you are smoking.

Ingredients

• Beef Brisket (get the untrimmed kind, usually weigh about 8-12 lbs each)
• Fresh Jalapeño Peppers (about 5-6 per brisket)
• Whole clove of garlic
• Limes (about 2-3 per brisket)
• Apple Juice (I use the frozen concentrate)
• (Optional) Fresh Rosemary (I have a bush growing in my back yard, so I cut off a small branch)

Preparation

The Night Before

1. Trim the fat off of the brisket leaving about a 1/4" layer across the top. There is also a big chunk of fat in the side of the brisket which should be removed as much as possible.
2. Half the Jalapeño Peppers and remove the membrane and seeds, then cut into strips about 1/4" wide and 1" long. It works best if you make them triangular shaped so that they are pointed on one end.
3. Separate the garlic into individual cloves and slice them up into small strips about 1/8" wide and 1" long (or the length of the clove).
4. Take a paring knife and make a slit in the brisket about 1-1/2" deep and stick a slice of Jalapeño Pepper and a slice of garlic in the slit. Repeat this all over the brisket (top, bottom and sides) making the slits about 2" apart.
5. Put the brisket in a roasting pan.
6. Cut the limes in 1/2, squeeze the juice over the brisket and rub it in with your hands working it into the slits. Then put the lime halves on top of the brisket.
7. Put the roasting pan in the oven and set the oven to 250 degrees F and leave it in the oven all night.

The next morning

1. Put the chunks of wood into a bucket of water to soak.
2. Get up early and prepare the smoker. Light a fire in the fire pan using starter fluid. Wait until the flames die down and the charcoal is covered with a light layer of ash.
3. If using a water smoker, once the flames have died down, put the water tray in the smoker, add the apple juice and rosemary branch, then fill the water tray up to the top with water. Then insert the other trays in the smoker.
4. Transfer the brisket to the smoker (carefully) and close the smoker. I like to have the meat in the smoker by 8:00am so that it smokes all day.
5. Add some water soaked chunks of wood on top of the charcoal and close the smoker.

Throughout the day

• Check the smoker every couple of hours,
• add more charcoal as necessary
• add more water soaked wood chunks as necessary
• add more water to the water tray as necessary
• Try to keep the temperature inside the smoker at around 200 - 300 degrees F
• Around noon, it's time to start slicing off chunks of meat to taste (gotta make sure it's good)

Other things to smoke

As long as you have the smoker going, you can add other things to smoke along with the brisket.

Things I've tried smoking (and liked):

• Sausage. (Kielbasa or similar), smoke these about 4 hours
• Hot links, smoke these about 4 hours
• Snow Crab legs, smoke these about 2 hours

Things I've tried smoking (and didn't like so much):

• Cheese. Warped in foil poked with holes (turns into a gooey mess)
• Shrimp. (shells stick to the meat and are difficult to remove)
• Salmon. (I don't particularly like salmon, so I don't know why I thought I might like it smoked)
• Chicken. (ended up tough and dry)

Serve this with my Texas Style Barbecue Sauce. Invite a bunch of family and friends over and prepare to feast.

Texas Smokin' Chili

Sarah is getting married on Saturday.  Wedding guests start arrviving tomorrow; so, I'm going to make my award winning(*) "Texas Smokin" chili

(*) awarded for being the best tasting chili at the 2008 Grapevine ward chili cookoff

Ingredients

8 pounds ground meat, browned and drained
3 28-oz cans diced tomatoes
1 onion, diced and sauteed until caramelized
2 cups water
1/2 cup masa harina (Or a cup of finely crushed tortilla chips, cut back on salt a bit)
4 Tbl smoked paprika
2 Tbl regular paprika
2 Tbl chili powder
1 Tbl thyme
1 Tbl salt
1 Tbl ground cumin seed
1 Tbl garlic powder
1 Tbl dried crushed cilantro leaves
2 tsp cayenne pepper
1 tsp oregano
2 chipolte chili peppers (smoked jalapeños), crushed up

Directions

Throw everything into a large crockpot and cook for several hours until you're ready to eat it. Top with grated cheese, sour cream, and, if desired, diced raw onion. For a real treat, put some frito's in the bowl first and pour the chili on top for Frito Pie.


Notes

1. The secret ingredients are the smoked paprika and chipolte (smoked jalapeños) which give the chili a slighty smoky flavor.
2. I used whatever ground meat I could find in my freezer, which was mostly hamburger, but also included some chicken sausage. It's a great way to use up meat in the freezer.
3. Regarding heat level, I thought it was mild, my wife thought it was spicy; so, we'll call it medium spicy
4. You could probably add some beans in place of some of the meat; although, traditionally, when serving Texas chili, the beans are cooked separately and served along side.