Mother's Day Feasting

Yesterday was Mother's Day so my husband and I treated my parents to an all-out meat and veggies extravaganza. I had planned to take more pictures but we were all so excited to start eating, I forgot.

Here is the menu:

4lb ribeye roast

brined overnight, coated in a pepper dry rub and smoked for 4 hours

4lb brisket

brined overnight, dry spice rub and smoked for 8 hours

Roasted Vegetables

golden beets, celeriac, carrots, onions, japanese sweet potato

drizzled in grapeseed oil and sprinkled with sea salt and garlic powder

Spring Salad

arugula, baby spinich, fennel root, tomatoes, baby cucumbers

tossed in olive oil, ume plum vinegar and lemon juice

Strawberries and Cream

fresh whipped heavy cream with just a touch of vanilla (no sugar added)

fresh strawberries

My dad, who is 100x harder to feed then my five year old, loved the whole thing. He even ate all the roasted vegetables because he thought they were all varieties of potatoes. When I told him he had just eaten beets and celery root he seemed a bit surprised as he was sure that he didn't like those things.

After I digest all this meat, I will be sure to come back and delve in to the reasons I love using ume plum vinegar.

Celeriac: Your new potato

For my first post I thought I would make something quick, quirky and something I could snack on while I type. Celeriac, or celery root, can be treated just like a potato but has healthier stats:

	Celery Root v. Potato Calories 42/ 118 Carbohydrates 9g/ 27g Dietary Fiber 2g/ 2g

To make celeriac chips:

1. Cut off the outer brown skin

2. Slice it thin like you are making potato chips

3. Drizzle with grapeseed oil (you could use olive oil but it will burn quickly without vigilance)

4. Season however you'd like: sea salt, pepper, garlic powder, old bay, curry powder, etc.

5. Bake at 400 degrees until crispy and brown.