Posted by starwoodgal on May 11, 2009
This past Saturday, our families celebrated Emily’s (my daughter) second graduation from the University of Arkansas at Fayetteville.
Emily showing her Master's Hood Colors.
Emily received her undergrad Bachelor’s Degree in 2007 and on Saturday, May 9, 2009, she received her Master’s in Speech Pathology. She graduated with a 3.8 GPA and begins her career on May 18th with the hospitals of Cox Health in Missouri. We are very excited for her and her husband, Kyle.
I threw a post ceremony graduation luncheon for family and friends. I prepared my family recipe for Smoked Brisket, Pioneer Woman’s Asian Noodle Salad, Cheese Bread based on PW’s Olive Cheese Bread, Cake Balls that Bakerella showed us how to make back at PW’s Ranch last month. I also dipped some fresh strawberries and served the cake balls and strawberries with a side of strawberry or vanilla ice cream. They raved about everything and ate it all!
Son-in-law, Kyle, helping himself to some of the PW Asian Noodle Salad.
We took lots of photographs and had a wonderful day. So here’s to Emily - Congrats, baby!
Emily and Kyle
Their next adventure: they are building their first home this summer. I’ll post photos of the entire process. The plan is great!
Posted in Beef and Game, Breakfast and Breads, Burning Blog, Cakes and Frostings, Cooking with Starwoodgal, Desserts, Salads and Soup | Tagged: Asian Noodle Salad, Blog, Blogging, brisket, cake balls, Cheese Bread, family, graduation, luncheon, master's degree, northwest Arkansas, Rogers, speech pathology, Starwoodgal, University of Arkansas | 6 Comments »
Posted by starwoodgal on July 3, 2008
Goodness! Yesterday just got away from me and I promise I will post some recipes tonight. Promise! Promise! Promise!
Since peaches are in season, I’ll post at least one peach dessert.
7 lb. whole beef brisket
1 bottle liquid smoke
1 small bottle Worcestershire sauce
Rinse brisket and pat dry with paper towels. Punch holes in the beef with cooking fork or ice pick. Combine liquid smoke and Worcestershire sauce. Season meat with salts and spices and pour Worcestershire and smoke mixture over meat. Cover and refrigerate for 12 to 24 hours. Bake at 250° for 8 hours. Cool slightly and slice into thin slices. Great hot as a main course or cold for sandwiches.
Posted in Beef and Game, Cooking with Starwoodgal | Tagged: brisket, cooking, food, smoked | Leave a Comment »