Weather-wise, today was a perfect day. Warm enough to have windows open, cool enough not to die while working in the yard. I was indoors cooking up a storm, Victor was outside making the yard beautiful. The perfect delegation of duties.

While Victor was mowing and trimming, I went grocery shopping, made potato salad for tomorrow, slow-cooked a rack of ribs – also for tomorrow, made a tortellini salad for tonight, baked a polenta pound cake and made a fresh cherry and key lime sauce to top it with, and cut up a tri-tip roast into steaks and liberally covered them with KC Rib Doctor Seasoning – one of Victor’s birthday gifts.

All-in-all, I think I did well.

05-26-13-kc-rib-doctorThe seasoning was just what thew Rib Doctor ordered! I used it on the ribs that slow-cooked in the oven for several hours today – I’ll finish them on the grill tomorrow – and on the steaks. It’s pretty darn good. I’m definitely enjoying this gift!

It’s funny that I usually eschew spice blends because I have so many herbs and spices in the cupboard, and then I have a million-and-one exceptions – like regional-type blends, ethnic blends, and I always have French herbs and herbs d’Provence… Italian seasoning… Oh, wait – I can count them under “ethnic blends.”

At least I’m consistent in my inconsistencies.

The tortellini salad was a throw-together…

  • Cheese tortellini
  • fresh peas
  • roasted red pepper
  • sun-dried tomatoes
  • sliced black olives
  • mayonnaise
  • basil
  • oregano
  • parsley
  • garlic powder
  • salt and pepper

Mix. Chill. Eat.

Fresh corn with lots of butter.

And there’s still that polenta pound cake for later on.

Holiday weekends totally rock!