I love to cook fresh, delicious meals and take inspiration from my local Southern California farmers' markets. I tend to cook by smell/taste/touch more so than exact measurement, so I apologize for some of my recipes lacking strict quantities of ingredients. Many of the original recipes here are creations I've whipped up in my kitchen, often inspired by tastes I grew up with, delicacies I've sampled in restaurants or recipes I've read over the years.
I know - I was surprised to see brisket here as opposed to flank or london broil or something that gets shreddier when you cook it for a while. Incidentally I made some brisket last week in the slow cooker and now I'm wondering if I should use the leftovers in tacos. A very San Diego Rosh Hashanah!