By following my directions, you’ll soon have this. Very crispy, very light, extremely flavorful onion strings/onion straws/onion rings, whatever you’d like to call them.

Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know what you’re missing. Give it a try! Everybody’s

Now, if I weren’t married to a straight-up-meat-and-potatoes rancher, I would probably cook a bunch of sliced mushrooms with the onions. I’d add a little sherry to the meat mixture. And I’d melt a little sliced mozzarella on the top. But that’s just me. Truth is, you could play around with this sandwich as much as you’d like: different veggies, different seasonings (thyme, fresh garlic, etc.), or a topping of different cheeses. Go play! Have fun!

It’s perfect for Easter: carroty and exceedingly Springy. Try it this weekend!

A warning. If you follow these instructions and wind up delivering these cinnamon rolls to your friends, be prepared.

(Copycat)

These loaves are awesome. The outside is lightly crusty, the inside is light and chewy and fluffy. They are delicious warm with some butter, but even better? Make a nice sub/hoagie/grinder/whatever-you-call it.