Brisket + Birthday + Biscuits

Not only have we been observing Rosh Hashanah, we celebrated My Dad's 80th Birthday! Quite a momentous milestone, indeed.

Challah is not braided over the 10-day Rosh Hashanah holiday, but wound into a turban-looking circle to represent the circle of life, the cycle of a year (etc.). Most cooks add a little extra sugar to their Challah dough during the New Year holiday to ensure a "sweet" beginning and often raisins are added to the dough.

The first night of Rosh Hashanah, I served brisket with a sauce made with caramelized onions and fig balsamic vinegar.

Second night I roasted a chicken and served it with my famous Fondue Potato Gratin. Cheesy and delicious. Anyone interested in this recipe?

On Saturday, Dad's family and friends gathered in Sisters, Oregon to celebrate his 80th birthday.

Dad, with his eldest grandson.
(Obviously, our family has exceptionally attractive children.)

The party was held at Brother Rick's log cabin. Rick set up the grill, people brought salads and we had ourselves a fabulous feast.

Me, Ken, Dad, Renee, Steve & Rick

All Dad's children were in town for his birthday! I am the eldest of five.

Photo by Brother Steve

And, of course, if you are in Sisters, you are going to see a few llamas!

I made a pillow for Dad's motorhome for his birthday... because what motorhome is complete without a needlepointed pillow... and... when I was in high school, My Dad caught a monster Brown Trout - so huge his cronies still talk about the fish.

Sunday morning, Dave and I drove back to Portland, dropping Brother Steve at PDX for his flight home to Denver. Traffic on the freeway towards our house was stopped, so we decided to try another restaurant on the east side of the Willamette River - this time the Alberta Street branch of Pine State Biscuits.

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