Saturday a week ago was a Mookie-and-Kristen evening at the Roediger House, with the focus being another edition of our reading party routine. We spent a good bit of time up on the third floor with our books, while downstairs the dinner was a-cooking.
When I called the crew down to supper at around 8 that night, it was to plates of baby back ribs and our own tempting piles of macaroni and cheese casserole alongside.
When the Arctic blast of cold returned to Winston-Salem back on January 13, it sure sparked a fire desire on that chilly Saturday morning that turned out to be ill-advised: it was so windy and gusty that I kept getting smoke blow-back into the kitchen area. By late morning, I'd had to let the fire just die down. But I enjoyed it in the beginning!
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| Fire No. 40 |
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
"Sweet and Tangy Barbecue Sauce" from recipe for "Indoor Pulled Pork," by Bryan Roof. In Cook's Illustrated, January & February 2010 (No. 102), p. 6-7.
"Macaroni and Cheese Casserole," by Sarah Gabriel. In Cook's Country, June/July 2012, p. 17.
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