I am so going to make these! Watched the throwdown show with Bobby Flay and my mouth watered thru the entire episode.
Tuesday, June 17, 2008
Sticky Buns!
I am so going to make these! Watched the throwdown show with Bobby Flay and my mouth watered thru the entire episode.
Too old to serve.
Older than dirt! Shouldn't there be some sort of written exam to determine whether senility is a concern? Remember, this is the position that can push that big red button!
Thursday, June 12, 2008
Am I Blue?
Adam, Paul, and Mark are headed to Uniontown to spend the evening and overnight with their Dad. Matt is working tonight.
It'll be me and the dogs tonight.
It'll be me and the dogs tonight.
Friday, May 30, 2008
Friday, May 23, 2008
Yummy! Maybe we'll make these
COCA-COLA-GLAZED BABY-BACK RIBS
Makes about 4 servings
This recipe was reprinted with permission from Bon Appetit, Y'all: Recipes and Stories From Three Generations of Southern Cooking by Virginia Willis.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
1 1/2 cups firmly packed light brown sugar
2 Scotch bonnet chilies (see Note)
2 racks baby-back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar and chilies to a boil over high heat. Reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325 degrees.
Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes or longer, glazing occasionally, until the ribs are tender and the meat is starting to pull away from the bone (see Note).
When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Note: For a hot sauce, chop the chili peppers with their seeds. For a milder sauce, remove and discard the seeds before chopping the chilies. For the mildest sauce yet, use jalapenos, either with or without seeds. When baking the ribs in my oven, the baby-backs needed an extra 25 to 30 minutes until tender.
PER SERVING: 822 calories;
71 g protein; 88 g carbohydrates; 0 fiber; 19 g fat (7 g saturated); 252 mg
Makes about 4 servings
This recipe was reprinted with permission from Bon Appetit, Y'all: Recipes and Stories From Three Generations of Southern Cooking by Virginia Willis.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
1 1/2 cups firmly packed light brown sugar
2 Scotch bonnet chilies (see Note)
2 racks baby-back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar and chilies to a boil over high heat. Reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325 degrees.
Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes or longer, glazing occasionally, until the ribs are tender and the meat is starting to pull away from the bone (see Note).
When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Note: For a hot sauce, chop the chili peppers with their seeds. For a milder sauce, remove and discard the seeds before chopping the chilies. For the mildest sauce yet, use jalapenos, either with or without seeds. When baking the ribs in my oven, the baby-backs needed an extra 25 to 30 minutes until tender.
PER SERVING: 822 calories;
71 g protein; 88 g carbohydrates; 0 fiber; 19 g fat (7 g saturated); 252 mg
Unbelievable!
I saw this headline today - "McCain raps Obama for lack of military service"
How can a member of the republican party keep a straight face and say something like this. Georgie and his sidekick Cheney actively avoided any type of real military duty. Give me a break.
Just goes to show that McCain and his camp are having difficulties in finding anything of substance to call Obama out on.
How can a member of the republican party keep a straight face and say something like this. Georgie and his sidekick Cheney actively avoided any type of real military duty. Give me a break.
Just goes to show that McCain and his camp are having difficulties in finding anything of substance to call Obama out on.
Wednesday, May 21, 2008
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