Tidbits

DSC_5270 (1600x1060)The hummers finally showed up in some force.  There are enough of them around I have to keep an eye on the feeders lest they run dry.20150415_175837 (1600x1060)I’m always losing those info tabs that ID the plant so I hit upon the idea to take a picture of each one with my cell phone.  Might not be foolproof but it can’t hurt.DSC_5266 (1600x1060)Bea is fond of turning our pots into kitteh beds.  I have two small basil plants in this one and she managed not to crush either one.  Yay!DSC_0317 (1600x1060)I had Italian sausage leftover from the last pizza so I combined that with some ground beef in a meatloaf the other day.  Worked out pretty well!  This was an ad hoc recipe:  Milk, an egg, bread crumbs, chopped parsley, chopped onion, garlic, and salt/pepper – bake in a 325 oven for about an hour in a bread loaf pan.  The dressing is ketchup and Sweet Baby Ray’s.DSC_0321 (1600x1060)The best reason to make meatloaf is the prospect of using the leftovers in a sammich.  Mmm…DSC02274 (1600x1200)Thread needs more kitteh!  This is Sweet Pea, a 5 month old kitteh girl.DSC02278 (1600x1200)That was hard work!  Nap time…DSC_0313 (1600x1060)I’ve been perfecting my braising method for these baby back ribs.  I do these in a 300 degree oven in a covered foil pan, after applying a dry rub, for about 3 hours or so.  A cup of beef broth helps to keep them moist.  During the last 20 minutes I brush them with a BBQ sauce, crank up the heat, and leave them uncovered to set the glaze.  Still working on the rub recipe but is has ground coriander, black pepper, kosher salt, garlic and onion powders, brown sugar, and a few other things that look good at the time.

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