The month of May ended with the very best weather you can imagine, mostly sunny days, delightful breezes, and mid-70s temps. There was ample outside time and yet it still wasn't quite enough. As the month's final day unfolded last Friday, I was in a hearty southern summer state of mind for the evening meal: oven-roasted barbecued baby back pork ribs, plus the indulgence of Willie Mae's Scotch House mac and cheese. It was all good even if a bit flawed in execution, and was appreciated for being a feast that is not so hard to throw together.
"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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