> OK, I plan on being in Round Rock round Halloween.  I'll be there for
one day,
> at least I hope only one day, so which BBQ place should I hit?  Keep in
mind
> that I've never really found brisket that I liked, probably it was
OK...it's
> just never what I've tasted in my mind, and you know how I feel about
"sweet"
> things, i.e. if I want sweet...I'll order a dessert.

I liked Brotherton's in Pflugerville and its offshoot
in downtown Round Rock called Liberty. Salt Lick has
a good reputation, but neither Lilli nor I found the
brisket luscious enough. Get the sauce on the side or
none at all. If you wanted to journey another half hour
east out of town (and back), Louie Mueller's is great and
Taylor Cafe is very good - both are in downtown Taylor.

> I'll drink almost any beer, I do draw the line at Michelob and Lone Star
> though.  Give me a while and I can add...Pabst pops to the top quickly.
 Some
> beers are to sweet.  :-)

Some beers are just crap. I was at some bar in the middle
of Buggerall France, and I asked for a Stella amber, but the
cask ran out halfway through the pour, so the barmaid 
filled it up with some nasty Belgian substance, hoping
I'd not notice. I did but shrugged it off, and though
quite a bit more carbohydratey and sugary than I'd hoped
for, it was quite refreshing in the 90F heat.

> Whipping up some of Simone/Louisette/Julia/Ian's Leek & Potato soup today. 
> Chile verde tomorrow, next up is chicken in mushroom/wine, and probably
some
> beef stew after that.  Not sure when I can work in some chicken soup, I
still
> have a couple of pork roasts along with a couple of beef roasts to use also
> (these are to lean to use as stew beef).  Surprise!  I bought a 5cuft
> chestfreezer to sit on the deck and I've figured out a way to save all that
> yummy sauce created after crockpotting things, allowing me to put a dab
in with
> slices of crockpotted beef/pork in suckie bags.  Been here almost 2
years and
> haven't turned on the oven yet.  Gonna make me some biscuits sometime for
> biscuits'n'gravy, then I'll use the oven.

You won't starve.

> Went down to the Kenai, brought back 2 Reds, Cohoe for the rest of the
world,
> nicely filleted and suckie bagged, half a fillet to a bag.  Didn't
catch them,
> didn't fillet them, and didn't bag them.  Sat in the sun along side the
Kenai
> River yakking to a friend who'd caught, filleted, bagged them, while he
caught
> somemore and I enjoyed a couple of beers.  What more can I ask for? 
Gonna give
> it all away, which he knows.

What fun. Don't have to do the work, just get the plaudits.

Seared Salmon with Broccoli Florets and Scallions
categories: fish, main, KfP
Yield: 4 servings

1 1/2 lb salmon fillet, skinned and cut into 4 pieces
salt and pepper to taste
1 Tb paprika
1/2 ts hot paprika
2 ts olive oil, divided
nonstick cooking spray
1 1/2 c broccoli, divided into small florets
6 scallions, sliced into 2-inch lengths
1/2 c chopped tomato
1 Tb fresh lemon juice
2 cloves garlic, peeled and minced
1 ts minced sage
h - Garnish
lime or lemon slices
sage leaves

Season fish with salt, pepper and paprika. 
Put 1 ts olive oil and nonstick cooking spray 
in a nonstick skillet over medium-high heat. 
Add the salmon fillets and saute on both sides 
for 3 min per side or until the fish is opaque 
and flakes with a fork. Remove the salmon from 
the skillet, set aside and keep warm.

In a pot of boiling water, add the broccoli 
and boil for 1 min. Add the scallions and boil 
1 more min. Drain and rinse with cold water. 
In a bowl, mix together the broccoli, scallions 
and chopped tomato.

Combine the remaining olive oil with lemon 
juice, garlic and sage. In the skillet where 
you cooked the salmon, add the vegetables and 
oil and lemon juice mixture. Heat for 1 min. 
To serve, set the salmon on a plate. Top with 
the vegetables and pour any remaining pan 
juices on top.

By Nechama Cohen, chabad.org
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