What’s inside:

• ​Homemade Oven-Roasted Pastrami ​
• ​Blueberry Crumble​
• ​Blueberry Crumble Video​

Hello Reader,

Yes, the country’s roasting. The thermometer hit 101° in Roxbury yesterday. Most people's response is to exit the kitchen. Not mine! I say turn on the heat—for a short time—then reap the cool rewards.

Hear me out.

For our homemade pastrami, you only need to bring the brine to a boil for a few minutes—then it’s fridge time for five days. Start the brine today while your fridge does the work, roast it when temps dip later next week, and let it carry you through cookouts and picnics.

As for the crumble? Just 35 minutes in the oven, then it’s phenomenal nestled next to freezing-cold ice cream.

See the logic? Turns out the heat didn’t fry all my brain cells.

Homemade Pastrami

Forget everything you thought you knew about homemade pastrami. We're skipping the smoker and going straight for the oven, delivering unbelievably tender, deeply flavorful results right from your kitchen. A little science, a lot of sass, and zero fuss

Quick Tips: Picking the Right Brisket

• Flat cut or point? Flat cut = leaner, neater slices. Point = more marbling, more flavor. Choose your pastrami personality.
• Buy USDA Choice or better. Skip anything labeled “select”—you’re curing this for flavor, not frugality.
• Look for a ¼-inch fat cap. It bastes the meat during cooking and keeps it juicy. Too thick? Trim it. Too thin? Move on.
• Ask your butcher for help. If the brisket’s too big for your brining container, have them trim the fat cap to ¼ inch and cut it in half crosswise. Less mess, no kitchen wrestling match.

Easy Blueberry Crumble

This blueberry crumble, made with blueberries covered with a buttery oat cookie topping, is simple, quick, and the best blueberry dessert we can imagine. Utterly spectacular. Better make a double batch.

Check out the video on YouTube. Oh, and don't forget to subscribe to my channel!

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Quick Tips: Picking the Best Fresh Blueberries

• Look for dusty bloom. That silvery coating? It’s called “bloom,” and it’s your best sign of freshness.
• Avoid wrinkly or juicy bottoms. If the container’s damp or the berries look like little raisins, they’re past their prime.
• Give the clamshell a shake. If the berries rattle and roll freely, great. If they’re stuck together, they’re likely crushed or moldy.
• Buy in bulk? Freeze ‘em right. Spread unwashed berries on a sheet pan, freeze until solid, then transfer to a bag. No clumping, no regrets.

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Don’t fear the oven. Fear an empty fridge and regret.

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P. O. Box 41 Roxbury, CT 06783
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