We are back in the U.S. and were craving barbecue so we made our favorite barbecued brisket (Alex started it on Friday night in the slow cooker so it cooked all night and then we drained the extra fat off and warmed it up for Saturday’s dinner.)  We have made brisket several times before but we were really craving it after eating lots of Swiss food so we made it again.

We also made corn-on-the-cob, arugula-goat cheese-tomato salad and blueberry crisp.   For the blueberry crisp we added extra sugar for extra sweet blueberries and an extra sweet topping (the blueberries were pretty tart).  For our salad, we tried using a different type of tomato – one large local tomato instead of our usual cherry tomatoes. Our friend Niki helped out. Although we had made these dishes before, it was more fun with a friend. Thanks, Nicolas.

Brisket:

Salad:

Blueberry Crisp:

Full meal: