I woke up this morning to go to my massage appointment. I regularly get massages at the Atlanta School of Massage. Student massages are $40 an hour. There is also a “spa” program – the Atlanta School of Aesthetics – that offers facials, waxing, and other beauty treatments. If you live in the Atlanta area, I highly recommend their services. The students are overseen by instructors, and I have rarely had a bad massage there.
When I got home, I decided there was enough time to cook the corned beef brisket I bought last night. I was in a St. Patrick’s Day slow cooking mood. I used Lynn Alley’s recipe, but had to make a couple of changes. We don’t drink beer, so I was not going to buy a six-pack of Guinness just for one cup of beer. I used a cup of Old Milwaukee Non-Alcoholic beer instead – I know: horrors! I also used chicken broth instead of the water (I had no beef broth handy). Instead of the spices mentioned in the recipe, I went ahead and used the spice pack in the corned beef container.
After that, I made a recipe that I think I mentioned a couple of days ago: Smoked Turkey, Black Bean, Bell Pepper, and Corn Salad. I accidentally got roasted turkey that was not smoked, and I cooked the corn because I have no experience using raw corn kernels in stuff. For the dressing, I just took a cup of Newman’s Own Light Sun-Dried Tomato Dressing (which, if truth be told, I think was actually half that and half Roasted Bell Pepper Dressing – I like to combine things to clean out the refrigerator…) and added cilantro, lime juice, roasted garlic, ancho chile powder, a little bit of KC Masterpiece Barbecue Sauce (for smoke), and some more olive oil and pureed it all in the blender. I served it on spinach leaves with 1/4 chopped avocado on top. It was good!
We ate the last of my home-made yogurt with mango and strawberries. I got a yogurt maker for Christmas, after reading about making your own in French Women Don’t Get Fat. I had to replace the first one because I thought it was broken. In truth, I think I just needed to read the directions again for setting the timer. Any-hoo…. The yogurt is a trial and error thing for me – so far, I am 2 batches good, 2 batches ruined. Mainly, the ruining happens in the cooking stage. I just scalded my milk a few minutes ago. I may have to use the method of just leaving the milk out until it is room temperature.