In between a work trip to Virginia and an observations training day with aspiring principals in Greensboro, I had a day of catching up on routine tasks on the first Wednesday in February. But I also had time to make up a decent dinner for the three of us around the table that night: oven-roasted baby back pork ribs with homemade barbecue sauce, smashed sweet potatoes, and Brussels sprouts gratin. I was a bit surprised at myself for making the trip for seconds and not being modest about the additional amounts I consumed.
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
"Homemade BBQ Sauce," from Ali of GimmeSomeOven.com. [Published 03 July 2014]
"Smashed Sweet Potatoes" (p. 128) in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC, 2011.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
No comments:
Post a Comment