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.
A) i think i want one.
B) I'm debating making a community page and newsletter for slow cooker owners to swap tips and recipes. would you be interested?
Yep I'd be in. I've had a slow cooker for about 6 months now and I really enjoy it. I can throw stuff in quickly in the morning and it's ready by the time I get home from work. It seems very forgiving, as the food generally turns out delicious with very little effort and often without a well thought-out recipe.
The milk is just used to moisten the breadcrumb mixture. You don't really taste the carrots, but they add a bit of texture and some healthiness to the dish. I made this last night and it was okay, not my favorite but my husband liked it.
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!