This past Sunday I did an indulgent splurge into the land of baby back ribs together with the always-delicious and always-bad-for-me Willie Mae's mac and cheese. It is a heckuva combination that leaves no safe quarter for the slightest discontent, unless one considers how mierably satiated the post-meal moments are.
Those ribs were flavored just right and were juicy and good.
Although it was only partly sunny, the day was great for yard work. I mostly dug up the extensive invasion of clover and other weeds in the kitchen garden, relishing the mid-70s warmth.
Quite early in the spring season (although it's technically still winter and we've not moved the clocks ahead yet!) but the front yard was badly in need of cutting. The mower was hard to get cranked after its winter hibernation but the fresh trim was looking lush and green even under cloudy skies. I am very excited to be emerging from the cold dark months, and last Friday morning, a bluebird at the bluebird house was a joy-inducing harbinger of the better days coming.
Also, a side note... I have from time to time tried to remember to cut and save the coupons that can be submitted for Box Tops for Education, and to drop off baggies at various schools I work in or to pass on to teacher friends here in town. When I finished up a box of Kleenex that Sunday morning, habit caused me to look at that label—and find that it was 11 years out of date. Somehow Kimberly-Clark manages to remain profitable without me helping much, it seems.
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
"Willie Mae's Mac and Cheese," shared by Willie Mae's Scotch House of New Orleans via Good Morning America. [Published 19 May 2020]
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