5 of 52 Weeks – Amid the Chaos
Still grinding away through the backlog, but getting so much done I feel perhaps having that time off was a good thing. Not good enough to do over again, but you know. I’ve been inspired or something.
In fact, I managed to scratch out a couple hundred words for ‘Into the Mirror’ the other night. Perhaps this is the year it sees an end. Not to mention, I’ve sorted Lughnasadh and am in the process of re-assembling it, which will lead into Mabon and Samhain. There has been progress!
Over the weekend we celebrated Imbolc with a wonderful meal and lively conversation. My sister-in-law spoiled us rotten with her spinach dip served warm with tortilla triangles. I’ve never really liked spinach dip all that much, but Zoe’s is something I could have on a regular basis. Weekly, even. I’ve been hoarding some in the fridge since Saturday! LOL
It’s been a long time since I shared a recipe with you all, and today’s the day. This is my official version of my mom’s barbecue sauce, one that can be baked and served over the meat, rather than grilled. I may have shared a version of this before, but there’s a lot of posts here… and I’m really rather a laze since pigging out on Saturday. <|;^)
Morri’s BBQ Ribs ‘n Rice
2 racks pork back ribs cut in single or double pieces
(all ingredients are eye-balled/guesstimated when I make the recipe)
2 c diced onion
6 c low sodium tomato sauce
3 c low sodium pureed tomatoes
3 tbsp Lea & Perrins Worcestershire sauce (9 tsp)
2 tbsp HP Sauce
1/2 tsp Tobasco Sauce
1 tsp Yellow Mustard
1 tbsp A1 Steak Sauce
4 tbsp Bullseye BBQ sauce
1 tbsp garlic powder
dash lemon juice
Place cut up ribs into a large roaster pan, and brown in 375F oven. Drain off as much of the fat as you can.
While they’re browning, use cooking spray with a small amount of water in a medium sauce pan to gently cook the onions, only until barely soft. Add the remaining sauce ingredients and blend well. Give it a taste, it should be a rich tomato flavor, but with a smokey, spicy tang. Modify to your tastes as you will. Heat until nearly boiling, stirring often.
Pour the sauce over the ribs, cover and return to 325F oven for an hour and a half, or move the ribs to a large crock pot, cover with sauce and heat on medium-low for 4-6 hours. Cooking time listed is for the oven.
Serve over basmati rice, or a grain/potato of your choice.
One of our favorite meals, I don’t always use ribs. It could be anything, including smoked ‘farmer’ sausage, meatballs, chicken – we’ve done it all.
So now that the weekend has passed and I’m pretty near caught up with Belfire work, I’ve started in on some freelance work as well. Gotta keep busy! These stories are great so far, and I can’t wait to see how they’re received when they release. I’m also glad to be working with this publisher again, I’ve always enjoyed what comes my way from their office. And yes, I am being purposely vague… hehehe.
Speaking of Belfire though, it’s I Love to Read month, and we’re running a big Giveaway Event. Check it out!
I think that’s it for this week. I’ll plot something writerly for next week, shall I?
Have a good ‘un!
Are paranormal detective stories your thing? Check out Shawn Oetzel’s The Agency:
After a brief, somewhat controversial, career with the LAPD comes to a screeching halt, Amy Sommers is recruited and joins an ultra-secretive government investigative entity known simply as, The Agency.
When Amy’s friend and mentor, Special Agent Reggie Blackburn, comes across a centuries old document which he believes gives the location to the legendary sword Excalibur, The Agency makes the case a top priority. With document in hand, he convinces his superiors to give newly promoted Agent Amy Sommers the task of solving the mystery of Excalibur’s whereabouts.
Joined by a mysterious British agent, Amy will travel to London in a race against a hired killer, known as The Ghost, to see who can find the legendary blade. Little does she know her first assignment will catapult her right into the middle of a centuries old quest for redemption as well as a sinister plot for revenge.