I’ve been thinking about ribs all day.

Messy, spicy, falling-off-the-bone ribs.  And I got my wish.

I got a good deal on a whole slab of ribs and – for a moment – thought about cooking the whole thing.  For two of us.  Common sense prevailed and I cut it in half and froze the rest for another day. I sliced the ribs into individual bones and into a pot they went with garlic, onion, salt, pepper, and smoked paprika.  I simmered them on the stove for about 90 minutes and then started the grill.  And broke out the Memphis BBQ Sauce.  It was my weekly freebie from Wegmans and it had clean ingredients.  Slightly sweet with a nice tang to it.  One of the better bottled BBQ sauces I’ve had in a while.

I slathered it on, set the ribs off to the side of the grill and closed the lid.


I took some assorted fingerling potatoes and mixed in some garlic, smoked paprika, salt and pepper along with a bit of olive oil and coated them nicely.  Into the grill-pan they went with the ribs.

And then I made some creamed corn.

I’ve been looking at fresh corn-on-the-cob and haven’t seen anything I really want to bring home, yet.  I’m fussy about my fresh corn.  I want it fresh.  And it ain’t local corn season, yet.

So, I settled for frozen.  I boiled up some nonfat milk, added the corn and let it simmer for a bit.  I then added some S&P and just a little bit of Kasseri cheese.  I thickened it with a bit of cornstarch, smashed a few kernels of corn with my spoon, and that was that.

And while all that was going on, I baked a loaf of bread.

It was a loaf of the infamous No-Knead Bread I’ve been making for the past few months, now.  The recipe calls for 6 1/2 cups of flour.  This batch I used 2 1/2 whole wheat and 4 white.

All-in-all, a successful dinner.

And there’s still Buttermilk Cake.