Last Friday, I finished out my work week with the fine folks of Mount Airy City Schools, doing instructional rounds in two different schools. It still allowed me to get home early enough to enjoy a perfect spring afternoon while, inside, a rack of St. Louis-style spareribs slow-roasted in anticipation of a great beginning-of-weekend dinner. All that was needed alongside was a batch of gouda mac-n-cheese casserole.
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
"Macaroni and Cheese Casserole," by Sarah Gabriel. In Cook's Country, June/July 2012, p. 17.
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