Dark Days Challenge - Week 9: Smoky Brisket Tacos with Cabbage/Radish Slaw and Cilantro, Honey-Lime Dressing

Here in South Carolina, mother nature is very confused.  On this evening of the 31st it dawned on me that this is the first January I can remember that we haven't had snow in our part of the state.  Even the birds are confused.  The same family of finch that return to build their home every March on the wreath of my front door, have already taken up residence.  The grass is actually growing and apparently some type of weeds are too because my little man's seasonal allergies have kicked in a month early.  I'm on the fence between spring fever and being disappointed by old man winter.  I don't really care for winter.  Okay, I hate winter.  BUT one good blanketing of snow is always welcome (I want it to leave almost as quickly as it came, but there's something about the way it muffles sound....stepping out in it and hearing absolutely nothing....complete silence is so rare in my world).  

Anyways, I digress.  This weekend happened to be particularly beautiful, sunny, and mild.  I tried not to let mother nature confuse me along with the birds and the grass, but I couldn't help rummaging through my seed packets and sowing some lettuce seeds indoors.  My husband worked on building me another cedar garden box, so I will have even more room for our garden than before.  We literally spent more time outdoors than we did indoors, which I don't think has happened since last fall.  And while enjoying our time in our backyard oasis, we also smoked a beef brisket for this week's Dark Days Challenge meal.  

As the weekend came to a close, we enjoyed our brisket on tacos, made fresh margaritas and turned on some mariachi tunes while the breeze blew in from the windows.  

Maybe I will get my moment of silence in February.  If not, I like warm breezes and margaritas too.

Here's what went into our meal (again, I take no credit for the rub/smoking technique - that's my husband's speciality):

Smoky Brisket Tacos with Cabbage/Rash Slaw and Cilantro, Honey-Lime Dressing:

-Brisket (organic, local from Proffitt Family Farms)

-Brisket Rub (pantry - various seasonings/spices)

-Corn Tacos (I'm counting this as pantry - I considered making my own but I don't have a tortilla press and I searched high and low for an organic brand of corn tacos)

-Cabbage (local, from the Charlotte Farmer's Market)

-Radishes (organic)

-Carrot (organic)

-Green Onions (organic)

-Cilantro (local, from my neighbor's garden - it is confused too - they have a GIANT patch of it growing in their garden)

-Honey (local, from Dayspring Farm in York, SC - no website)

-Lime (not local or organic, but technically citrus is in season so I convinced myself that it probably had a short travel time/shelf life from FL)

-Salt/Pepper (pantry)