Reba Herzfeld's Never-Fail Brisket by Miri

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

grilled shrimp and mushrooms by maeghan

good with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad