Weekend Work Edition (And A Fun Recipe!)
Hi, everyone and I hope you are having a lovely Saturday!
Normally, I'd NEVER jump into your inbox on a weekend, but I just happen to have gotten an after-hours assignment last night and would love experts to weigh in.
For Eat This, Not That, I'm doing a story The #1 Cause of Memory Loss, Say Experts...I will of course touch on the brain fog associated with long COVID, which would not be the #1 cause, but it on people's minds these days...but I'd love experts to weigh in on causes of memory loss, what they think is the biggest cause and why, what we can do about it, and any research/studies that they can link back to would be fab.
Would LOVE by first thing Monday morning if at all possible. And appreciate all responses via email, not DM. alywalansky@gmail.com - thanks!
Let’s get cooking!
And now, because I absolutely owe a debt of thanks for anyone eager to help me out with my work on a weekend (or, even take the time to read this email!), I wanted to say thank you by sharing one of my personal recipes.
Today, in my Instagram stories, I made homemade knishes and rolls to go with pastrami I made in the slow cooker. I shared the knish recipe in my Instagram stories, but the recipe for the pastrami is not there. However, it IS here!
See below.
And thanks so much <3
Slow-Cooker Pastrami
It all started last week, with a 2 pound roast that I placed in a gallon size ziplock bag, which itself goes in a glass bowl with a lid.
The roast itself is marinated with 1 cup boiling water, melt 1/4 c of kosher salt in water (and then add ice to cool it down before adding the meat), then pour water salt into Ziploc.
Add:
3T pickling spice
1T peppercorns
4-5 garlic cloves
10 bay leaves
Meat:
Close bag with meat and spice mixture inside and put in bowl. Put in frig, in the bowl, turn bag every day for 8 days, making sure meat remains submerged in the liquid.
8th day (that was today!)Put meat in crockpot with a couple of inches of water
Start on high cook for 6-8 hours
Serve with bread, mustard, and fries (today, I made knishes!)
This time, I shook things up by cooking the meat with brussel sprouts instead of traditional green cabbage...it turned out SO good!
Thanks so much, and I hope you are having the BEST weekend!