Aura’s Brisket

There is a way of preparing brisket that I fondly remember from my days in Texas.  Most often in Texas, brisket is smoked, but down in the Big Bend, it was most often prepared by braising and served shredded in a BBQ-type sauce.  I think of it fondly, but rarely make it because in order to get a proper brisket (that means one with all the fat still attached) I have to buy a full brisket which feeds about 20 people.  And you know how rarely I entertain 20 people!

So, imagine my delight when I was at Fred Meyer and spotted a nice half brisket!  Normally I have to cut the thing in half and cook it in two pans, but this was a dream come true!

If you want to use your kitchen as a gateway to the flavors of the Big Bend, give this a shot.  And if you like to entertain, ask your butcher to get you a whole brisket and get ready for the admiration of the masses.

Start with a cut of meat with a decent fat cap.

Place meat in bag or pan (whatever fits!) and sprinkle liberally with the following items on both sides of meat:

Salt

Smoked Paprika

Cayenne (use as much or as little as your family likes)

Onion Powder

Garlic Powder

Rub the meat well, then cover with brown sugar and rub some more

Cover and refrigerate overnight

Add 8 ounces of beer, wine or cider (whatever is handy) and a couple of carrots, onions and a good bunch of celery (leaves are great) and a bay leaf or two.

Cook (fat side up) in a covered pan at 250° – 300° for 7-8 hours (until meat peels apart easily).  I used an electric, counter-top roasting oven.

Remove meat to a cutting board.

Drain pan, discarding solids and retaining liquid.

To the now empty pan, add a large bottle or two of your favorite BBQ sauce. Whisk in enough of the liquid reserved from pan to make a soup consistency.

Scrape and discard any fat off the top and slice (against the grain) or shred meat and return to pan with sauce. Return to oven for 30 – 60 minutes.

Serve with buns or tortillas.

Supporting our client’s fundraising effort

If you are looking for an opportunity to help support good medical research but, like me have no desire to walk yourself, you can make a donation here to support the Leukemia and Lymphoma Society.  Our client will do all the hard work for you.

Welcome to Team In Training

Over the past 20 years, The Leukemia & Lymphoma Society’s Team In Training® (TNT)  has grown to become an unparalleled sports training program.  More than 380,000  participants, from first timers to seasoned athletes,  have trained with the Team and achieved their best at marathons, half marathons, triathlons, 100-mile century bike rides and hiking adventures.

Train with the best to meet your challenge!

TNT is the world’s first, best and largest charity sports training program – and the only one to offer a full complement of exciting, sports training options.

No matter your sport, TNT offers:

• Great people. Our certified coaches provide exceptional training and clinics on fitness, nutrition, gear and injury prevention. Your teammates are there for you every step of the way. It’s like having a personal trainer plus the companionship and support of a team.
• Amazing destinations. Choices include endurance sport event locations like Tahoe, Honolulu, Anchorage, San Diego and Chicago, or hiking trips to Yosemite, Grand Canyon and Rocky Mountain National Park.
• Fundraising support. From your own Web page to our helpful staff and fundraising clinics, your fundraising will be easy and successful. A fabulous weekend. Your travel, lodging, entry fees and pre-and post-event activities are all covered for an unforgettable weekend experience.
• A lifesaving cause. For many, the greatest benefit of all is knowing you will be making a difference in the fight against blood cancers.

The Leukemia & Lymphoma Society (LLS) is the world’s largest voluntary health organization dedicated to funding blood cancer research and providing education and patient services. We have invested more than $600 million in research since 1949 – over $71 million in 2008 – specifically targeting leukemia, lymphoma and myeloma. Last year alone, LLS made 6.3 million contacts with patients, caregivers and healthcare professionals.

Learn More about Team In Training Today

Click here for details about our events or to attend an upcoming information meeting near you.

Related articles by Zemanta

• Run for a Cause: Team In Training (insidenikerunning.nike.com)
• The Leukemia & Lymphoma Society And Memgen Announce New Chronic Lymphocytic Leukemia Clinical Trial (medicalnewstoday.com)

Infant Massage Class with Tomi Leigh

This class is for parents and caregivers and runs on three consecutive Saturdays, March 28, April 4 and April 11, 12:30 – 1:30 PM.

Cost:

$60 per infant.

Instructor:

Tomi Leigh Johnson

Location:

Source Yoga

2712 N 21st ST

More Information:

253-756-8066

email

Haircut, Shampoo, and a Bottle of Wine?

Haircut, Shampoo, and a Bottle of Wine?

Posted using ShareThis

Last week’s interesting hair

2nd application of Keratin, Before

2nd Keratin straightener - After

Before

After

Before

After

Two things young women need to know about domestic violence

As the mother of a teenage daughter, I have watched the recent troubles with Chris Brown and Rihanna with a heavy heart.

Since I am terminally un-hip, I only know of Rihanna because she has cute hair and clients bring in pictures of her for inspiration.

I am old enough to know Tina Turner’s story, and I have known enuogh women in my time to have heard stories of domestic violence.

Years ago I colored the hair of a family of blondes to make them a family of brunettes to decrease the chance that their abusive father would find them as they fled for their lives.

When you are young, you are handicapped by the lack of life experience that allows you so see patterns in life and human behavior. I know you don’t want to listen to us old hags because you think the world is different now than when we were young.  People, however, are the same.

Know this:

1. If he hits you once, he’ll hit you again.
2. If he says he’s going to kill you, he means it.

Related articles by Zemanta

• Oprah warns Rihanna: Chris Brown will hit you again (inquisitr.com)
• Prosecutors in Los Angeles have charged Chris … [Crime] (idolator.com)
• Bonnie Fuller: Tina Turner to Rihanna: Leave Chris Brown Now! (huffingtonpost.com)

Last week’s interesting hair

Hair by Jonathan

she had been told never to color her natural red hair

A few flicks of color can enhance a natural redhead without changing her

One of our cool clients is looking for a roommate

Do you know anyone looking for a place to live?  Maybe someone is getting a divorce and needs somewhere to go quickly?  One of our fun clients is looking to share his condo.  If you are interested, let me know and I will get you in touch with him (or click on the link to go to the Craig’s List ad.)

$950 All utilities Included (Auburn/Lake Tapps) (map)

Location

Payment: $ 950 per month + $950 deposit

Term: 12 month

Date available: 03/01/09

All Utilities included

Features included: Private bedroom, Private bathroom, Balcony/patio, Cable/satellite hookup, Closet, Balcony, Electric Fire Place, Parking, Dishwasher, Garage, High speed Internet, Washer/dryer in unit,

Type: Townhouse/Condo, 2 Bedroom, 2 Bath

Location: (SE) Auburn, WA, 98092

Cross streets: Isaac Ave SE and 63rd St SE

Features: Dining, Parks/Recreation, Suburb

Me:

Members: 1, Age 35, Male (straight)

Occupation: Professional – Network Administrator Smoking habits: Non-smoker Cleanliness level: About average

Children: Children will not be living with us

Pets: Dog(s)

Looking For:

Age: 25-40

Gender: Female (straight or lesbian)

Smoking: Outside smoking okay

Cleanliness: Clean, Average

Pets: Dog okay

Children: No children please

Hello, and thank you for your interest! I am an intelligent, easy going, yet driven individual. My personality is that of an introvert until you get to know me then I tend to open up. I have lived around the United States and have experienced many locations. My life currently consists of studying, caring for myself and my pugs, working, and enjoying my friends company on the weekends when I can.

Last week’s interesting hair

Before

After (hair by Dawn)

Before

After

Before

After

Before

After

Hair by Jonathan

Hair by Aura

Hair by Aura

Pink doesn't have to scream. It can whisper.

What do you think?

Just bouncing a few ideas around our heads…

Actually…more than bouncing.

I applied for a license today so that we can retail wine.

On a related note, the state Senate is considering a bill that would allow salons, wedding boutiques and art galleries to serve wine to clients during their visits.  If you think that is a good idea, feel free to email your state senator!

Thoughts?

Why we post photos

Yesterday I got a comment on the most recent Last week’s interesting hair expressing disappointment that only one of the photos was of a “good” color & cut.  At first I was defensive and irritated.  But after pondering it overnight, I decided that person was just looking for something different than what she found here.

The pictures we post are not intended for glossy style magazines.  Nor are they competition photos to impress the beauty industry.

We put up pictures of the day-to-day, real-world hair we do in the salon for two reasons:

1. The clients get a kick out of being included.
2. Potential clients get a chance to see what we really do.

Like many of the things we do in our salon, it works for us.  Other salons do beautiful photo shoots with models to post on their websites and print media.  But that isn’t us.  We are regular folk who do hair for regular folk.  While we occasionally get someone famous-ish in the salon, (remember Sanjaya’s sister?) most of the time the people in the salon are our friends and neighbors.

The work we do varies from classic to avante-garde as do the clients.  Again, that works for us.  This week we had a new client in the salon who chose us specifically because she saw such a broad range of work appear on this blog and she felt that we would be a safe, accepting place for her to visit.  (Believe it or not, some clients are intimidated by the very glossy PR of some larger, fancier salons.)

So, if we fail to excite or inspire you with the photos we post, we completely understand, but we aren’t going to change it.

We think of Azarra as an Improv troupe;  what happens at any given moment depends on who is in the salon.  It might be a drag queen, a novelist, a librarian or a great-grandmother.  And that’s the way we like it.  We hope you do, too.

Last week’s interesting hair

Before

After

Before

After

During (forgot the Before!)

After

Before (she had a Keratin treatment 3 months ago)

After

Before

After

Hair by Dawn

It’s not about the haircut

Image via Wikipedia

I spend a lot of time explaining to people the concept of “community” and how it relates to salons.  People who hop from salon to salon will never know the feeling of belonging that comes from having the same hairdresser for decades.  Carrie and I met in beauty school more than 20 years ago.  We still have clients from our first years as working stylists.  Children who’s hair we cut on booster seats now have children of their own they bring in to the salon.  Through proms, weddings, babies and sometimes divorces, we are a part of their lives and they are a part of ours.  I came across a sweet story this morning that paints the picture nicely.  Check it out.

Louise Galbraith said what’s discussed in the chair isn’t
necessarily shared with husbands or siblings. “But they can talk to us
about anything. And it’s supposed to stay here.”

“You become like friends,” said Fiona Lyon, whose hair she has
cut since 1974. “You tend to share with the hairdresser because they’re
usually impartial. They’re not family, they’re someone you can talk
to.”

“I’ve shared the joys and life’s challenges with her,” said Mary Mainland,
who’s been a regular in McLeod’s chair since 1975.

“And it goes both ways, you know. Not only our family life story
but hers. When you’re with a person that long, she’s exceptional, she’s
like a psychologist.”

“You bitch about your husband,” Mary Prout added brightly,
within earshot of him. The retired school teacher started getting her
hair styled by Pat Osborne, even before she opened the Golden Shears 25
years ago.

“We do a lot of joking and have fun in here,” said Meredith
Ball, who has been cutting hair since she was 16. She’s grown close
enough over the last 40 years with some customers to confide in them.

Read the rest of the story here.

Related articles by Zemanta

• President Obama’s Hair Set to Be Bellwether of Nation [Politics]
• Did Obama Dye His Hair?
• Best Careers 2009: Hairstylist/Cosmetologist
• Is 81 years a professional record?

Last week’s interesting hair

Before

After

Hair by Jonathan

Before

After - Hair by Carrie

Before

After

Last week’s interesting hair

Pink is the new blonde

Before

What you can’t see very well in the picture is the fact that her hair is breaking off at various points due to damage caused by her at-home bleaching and a in-another-salon attempt to make the color acceptable.  She wanted to keep as much hair as possible, but we wanted to give her an “on purpose” style instead of one that was caused by breakage.

After

Last week’s interesting hair

Before

After

Before

After

Before

After

Before

After

Last week’s interesting hair

Before

After

Between the snow and the Holiday, we hardly saw any clients last week, so we don’t have much to share!  Stay tuned.

My favorite Christmas present came early

I am in love with my AeroGarden and am already snipping away!  These were planted the week after Thanksgiving.  I am very excited to have fresh herbs all winter long!  You can get one at Costco or online direct from the manufacturer, and they come in a smaller size that holds three plants for small kitchens.

Related articles by Zemanta

• List of Popular Herbs that Add Pep to Cooking
• Growing Basil – Tips on Growing Basil
• How To Grow Herbs
• How To easily Grow Herbs
• Growing Herbs Indoors

More on the effort to convert the family away from processed foods

My family is probably a lot like yours.  They like rocessed foods.  They think that macaroni and cheese comes from a blue box.  I understand.  I have eaten my fair share, too.  But dang nab it!  I really think that we should be able to identify the ingredients in the food we eat.

Since I have convinced them that au gratin potatoes can be made from scratch, I decided to hit them with a cheesy pasta.

As you can see from the photo, I served the cheesy goodness with green beans and pork tenderloin.

The funny thing is that it doesn’t take any longer to make delicious pasta and cheese from scratch than it does to make it from the box.

Pasta and Cheese

Start the water for pasta (don’t forget to salt it!)

In a large sauce pan, melt 4 ounces (half a stick) of butter and add 4 ounces (half cup) of flour and stir constantly until golden brown

Add 2 cups of half and half or heavy cream (you can use milk, but it will be a bit less creamy.)

Stir until heated through.

Add salt and pepper to taste.

Add 1 Tblsp minced garlic (I keep a jar in the fridge to save time and trouble.)

Add 8 ounces of grated sharp cheddar, one handful at a time and stir until melted.

(At some point, your water will be boiling.  Toss in pasta.  Mine cooked for 9 minutes, 2 minutes less than the package suggested because I finished it in the oven.  If you are eating it straight from the stove top, cook the full time.)

Sprinkle in a fair amount of paprika (I prefer smoked).  It will add flavor and make it more orange!

Toss the drained noodles into the pasta and bake a few minutes in a casserole or eat immediately.

Pork Tenderloin

Bring tenderloin to room temperature.

Heat oven-proof pan over medium heat and melt 4 ounces (half a stick) of butter in 4 ounces of olive oil.

Add 1-2 cups minced onion, a similar amount of minced celery, a tablespoon of minced garlic (salt and pepper to taste) and sweat until soft.

Remove from pan and set aside.

Turn heat to as high as your pan can take.  Add a bit more oil if the pan seems dry.  Toss in a couple sprigs of rosemary.

Rub tenderloin with olive oil and sprinkle with salt and pepper.

Sear meat on all sides in hot pan.  Remove rosemary.

Return vegetables to pot, cover and place in 350 degree oven until internal temperature is 160, then remove meat and cover with foil to rest.

Add liquid of choice to pan drippings (I used 1/2 cup of cranberry liquor and 1/2 cup of balsamic vinegar) and puree with an immersion blender.  Adjust seasoning if necessary.  Serve over sliced meat.  (Now you have a nice thick sauce and your family has eaten more vegetables!)

Haricot Verde with Bacon

Heat a large skillet over medium high heat and add olive oil.  When hot, add beans and toss until hot.  Throw in a handful of cooked bacon pieces and salt.

If the beans are taking too long to cook, cover pan a while, but don’t leave it or the little buggers will burn.  Sprinkle lightly with Parmesan and serve.

Related articles by Zemanta

• ‘09 Comfort Foods, On A Shoestring
• Au Gratin Garlic Potatoes
• Baked Cheddar Toast
• Foodsday Tuesday: Return of the Mac
• Speedy suppers from scratch
• Paul McCartney had macaroni cheese for Christmas dinner
• Baked Macaroni & Cheese
• Americans are – gasp! – cooking at home because of economy
• How to Make Macaroni and Cheese *almost scratch*

Still haven’t decided what to make for Christmas Dinner?

This was so easy, yet so delicious!  (Our table fell silent as everyone took their first bite.)

When I was at Costco, I saw that they had whole Beef Tenderloins (the primal from which Filet Mignon is cut).  This one was only $36 and fed 6 big eaters.

Bring the meat to room temperature and cover lightly with olive oil.

Sprinkle with salt & pepper and minced garlic.

Rub it all in.

Get a cast iron skillet screaming hot and sear the roast on all sides.

Put the skillet into a 350 degree oven until the center reaches 130 degrees.

Rest 10 minutes, slice and serve.

If you want to make some rolls, my 90 year old clients recommends this recipe.  She says she has made rolls for years and these are the best.  I haven’t tried them yet, but I trust Helen!

3 Hour Rolls

1 cup milk

1/2 cup shortening or butter

1/2 cup sugar

1 tsp salt

2 packets of yeast

3 beaten eggs

4 1/2 cups flour (more if needed)

Heat milk to scalding, add fat, sugar and salt.

Cool to lukewarm and add yeast (bloom the yeast first in warm water as per instructions on package)

Stir until disolved.

Add eggs , then flour to make a smooth, soft dough.

Knead lightly on a floured surface.

Place in greased bowl and cover.

Let rise (double in size)

Divide dough in half and roll each half into a flat circle.

Spread with melted butter.

Cut the circle like a pizza and roll each wedge from the wide end to the point.

Bake @ 420 until golden brown (about 8-10 minutes)

Related articles by Zemanta

• Working with Yeast: Be Not Afraid!