Edgar's picture
by donna smith ammons.
I was up and slipping the brisket in the over at 5 a.m. Easter morning. That in itself, isn’t something I normally do. Usually I cook it several hours the day prior and then just finish up Sunday morning while I am in Sunday School and church. That didn’t happen this year because our two grandchildren arrived just in time for supper on Thursday night. Needless to say, I was busy the rest of the weekend.

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