BBQ Brisket, Creamed Corn and SaSo Sweet Potatoes


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Here’s how my morning started:

Me: Hey, how’d you sleep?

Mrs. NH: Oh, crud.  You forgot to season the brisket.

Me: Crap. You handle the girls’ breakfast and I’ll do it now.

You see, we take our brisket pretty seriously in the NH household.  It’s a rare, expensive delicacy in the Czech Republic.  It’s even more special when it’s accompanied by homemade creamed sweet corn – flash frozen in the waning days of the summer.  To top it off, Mrs. NH “invented” her own SaSo seasoned sweet potatoes the last time we had this and I could have eaten the whole damn batch.  Twice.

The girls like it, too (not the sweet potatoes – too much of a kick in SaSo). But to be completely honest, we have to fill them partially full of “appetizers” before dinner or I swear my 8-year-old daughter would eat 2 lbs of brisket all by herself.  But honestly, who can blame her? (Coincidentally, I came home to the smell of fresh baked chocolate chip cookies this evening. Stop judging.)

We’ll freeze some of this batch of meat for barbacoa tacos to be enjoyed on some crappy-weather January Sunday.  It lightens my mood just thinking about it.

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